You’re invited to an artist evening at Bardessono. Please join us at Lucy Restaurant for an intimate dinner with our featured Artist In Residence, Cara Barer. Cara is presented by Andrea Schwartz Gallery, Bardessono’s San Francisco gallery partner, and will share her journey into and through the world of art. The dinner allows 16 guests to enjoy exquisite culinary and wine parings inspired from Cara’s world travels while hearing her story and seeing her latest pieces.
Guests will learn how Cara’s world changed when she saw a rain drenched phone book many years ago. She has committed her new line of work to being uplifting and bright to combat the difficulties faced during the pandemic. She has intentionally used her time during the past year to focus on new images and use supplies from in and around her own home.
First Carpaccio of Octopus, Green Olives, Chorizo Vinaigrette, Local Herbs and Flowers
Wine Joseph George, Sauvignon Blanc, Napa valley 2018
Second Millefeuille of Foraged Porcini, Comte, Wild Greens
Wine Domaine Serene ‘Yamhill Cuvee’, Pinot Noir, Willamette Valley 2017
Third Carbonnade au Cidre; Braised Flatiron with Cider and Ale, Fall Garden Vegetables
Wine Heitz Cellar ‘Lot C 91’, Cabernet Sauvignon, Napa Valley 2016
Dessert Orange Blossom Tapioca with Passionfruit and Basil
Guests will learn how Cara’s world changed when she saw a rain drenched phone book many years ago. She has committed her new line of work to being uplifting and bright to combat the difficulties faced during the pandemic. She has intentionally used her time during the past year to focus on new images and use supplies from in and around her own home.
- Saturday, Sept. 25, 2021 at 6 pm at Bardessono’s Lucy Restaurant
- Cocktails and hand passed appetizers followed by dinner and pairings – $200 per guest
- Reservations are available by calling 707.204.6030 or emailing Lucy Restaurant at lucy@bardessono.com.
- The Lucy dinner menu by Executive Chef Jim Leiken is detailed below.
- Images of Cara Barer’s work and Cara are linked here.
First Carpaccio of Octopus, Green Olives, Chorizo Vinaigrette, Local Herbs and Flowers
Wine Joseph George, Sauvignon Blanc, Napa valley 2018
Second Millefeuille of Foraged Porcini, Comte, Wild Greens
Wine Domaine Serene ‘Yamhill Cuvee’, Pinot Noir, Willamette Valley 2017
Third Carbonnade au Cidre; Braised Flatiron with Cider and Ale, Fall Garden Vegetables
Wine Heitz Cellar ‘Lot C 91’, Cabernet Sauvignon, Napa Valley 2016
Dessert Orange Blossom Tapioca with Passionfruit and Basil
