When SF chef John Fink founded "The Whole Beast," his vision was to celebrate the art of cooking over fire a whole animal that's been humanely grown and prepared in a holistic manner while paying special attention to animal husbandry. Okay, what does this all mean? Basically, from pig to cow, a whole beast is cooked with no waste produced.
This Saturday, May 21 from 6:30-10:30 pm, the rustic Chase Cellars has paired up with Fink to prepare a gorgeous summertime BBQ with rosé drinking. Imagine sipping on one of their Zinfandels, Sauvignon Blancs, or Zinfandel Roses while swinging your feet at a picnic table under the trees set next to the majestic Hayne Vineyard in St. Helena. As for the whole beast, an Alaskan halibut marinated in seasonal herbs will be grilled over oak and wine vines using Fink's innovative custom rack. Look forward to other delectable bites like fingerling potatoes in a Romanesco sauce or greens with avocado and grapefruit in an almond vinaigrette.
If your mouth just started watering, don't fret! There's a way to have youself a bite: just email your full name to firstname.lastname@example.org by 10 am, Friday 5/20/2011. The winner will be randomly selected and notified before the event.
*Tickets courtesy of Epicuring California, a new site dedicated to food-orientated experiences and classes for locals and visitors to California.
Chase Cellars, 2252 Sulphur Springs Ave., St. Helena, CA 94574