Senior Editor, Frank Mangio, enjoying Brix on site food garden
Taste of Wine and Food (TOWAF) was excited to dine at Brix Restaurant during our Napa/Sonoma Press tour. It is clear to see with the raised beds on property that Brix is 100% committed to farm to table. In talking to Brix General Manager, Jamie Jamison, and server, Tyler, growing food on property allows Chef Cary Delbridge to change the menu to take full advantage of seasonal delicacies. In addition to the raised beds and flower gardens, the onsite vineyard is sourced for some of the owners' Kelleher Family wines. We started our dinner with the Kelleher Family 2016 Sauvingnon Blanc Block 21. The pear, guava and citrus notes were perfect for the seasonal Grilled Halibut with red pepper polenta, and grilled corn. Senior Editor, Frank Mangio, enjoyed the signature Kelleher Braised Shortrib with shaved asparagus ‘panzanelle’ polenta croutons, marinated mushrooms, and raclette fondue. The TOWAF dinner party also savored the Wood Grilled Smoked Salmon with lobster, shaved fennel, white beans, and lobster butter as well as the Coconut Lemon Grass with shrimp soup. Dinner ended with Butterscotch Panna Cotta topped with chocolate hazelnut bark, and white chocolate chantilly. Thank you Brix Restaurant team for a most enjoyable dinner.