| Winery | Restaurant | Dish |
| Alexander Valley Vineyards | Flavor Bistro | Sweet Potato Souffle-Timbale with a Trio of Cheeses |
| Artezin Wines | Kollar Chocolates | Zinfandel Chocolate Truffles |
| Ballentine Vineyards | Rose's Café | Crispy Porkbelly, Carmalized Onions & Chopped Organic Egg on Crostini |
| Barefoot Cellars | Sonoma Cake Creations | Mini cupcakes and mini cheesecakes |
| Bedrock Wine Company | Town Hall | Chicken and Andouille Sausage Gumbo |
| Bonneau Winery | Grille 101 at Embassy Suites | Ravioli with Zinfandel Cream Sauce |
| Brutocao Cellars | Brutocao’s Bocce Café & Grill | BBQ Pork Spareribs - Cherry wood smoked ribs, dry rubbed with special herbs & spices and finished with a splash of Zin sauce |
| Calcareous Vineyard | Calcareous Estate Chef | Spicy Beef and Blue Tacos |
| Calstar Cellars | Cabot Cheese of Vermont | Cabot 50% Reduced-Fat white cheddar
Cabot Extra Sharp white cheddar
Cabot Vintage white cheddar
|
| Carol Shelton Wines | Nectar Wine Lounge & Restaurant | Smoked Elk Loin with Raspberry Compote on a Manchego Cheese Crisp AND Espresso BBQ pulled Pork with Raspberry Salsa and Point Reyes Blue Cheese on Focaccia Crostini
|
| D-Cubed Cellars | A16 Restaurant & Wine Bar | Crostini with Beets, Gaeta Olives and Ricotta |
| Deep Purple Winery | Ann Rudorf Catering | Spiced Lamb and Collard Dolmas |
| Dogwood Cellars | Sift Cupcake & Dessert Bar | Pink Champagne Cupcake |
| Dry Creek Vineyard | BIN 38 | Dark Chocolate Peanut Butter & Jelly Truffles |
| Edmeades Winery | Edmeades Estate Culinary Team | Sumac Spiced Lamb Gyros with Zinfandel Pickled Onions |
| Four Vines Winery | City College of SF Arts & Hospitality | Open faced Buffalo Sliders with Balsamic Onions |
| Gamba Vineyards and Winery | Estate Restaurant | Green Tomato BLT made with green tomato jam, MANO FORMATE (house made bacon), buttered romaine, brioche |
| Gnarly Head Cellars | Johnny Garlic's | Sashimi Wontons |
| Grgich Hills Estate | Solbar | Bocadillo of smoked pork, romesco sauce, manzanilla olive tapenade, and idiazabal cheese |
| J Dusi Wines | First Crush Restaurant, Wine Bar & Lounge | Corn and shrimp fritters with a roasted red pepper dipping sauce |
| J. Rickards Winery & Vineyards | Bistro 29 | Cassis-Zinfandel Braised Pork Shoulder with a "Cole Slaw" Tart |
| Klinker Brick Winery | Ruth's Chris Steak House - SF | Lamb Lollipops with Zinfandel brown sauce |
| Kokomo Winery | Aidells Sausage Company | Portobella Mushroom Sausage / Chicken Apple Sausage / Habanero Green Chile Sausage and Pineapple Teriyaki Meatballs |
| m2 Wines | Alebrijes Mexican Bistro | Taquitos de Mole Negro Oaxaqueño de pato (Oaxaqueño Black Mole Duck Tacos ) |
| Macchia | Grillin' 4 Fun | Meatballs with a special BBQ sauce made from Macchia's Zinfandel port and habanero's
|
| Mazzocco Winery | Radio Africa Kitchen | Roasted leg of lamb with root vegetables, Lebanese couscous and mint essence AND Edamame hummus with Idiazabel cheese and preserved lemon oil |
| McCay Cellars | Wine and Roses | Reserve 2009: Smoked Grimaud Drake Duck Breast, Cranberry Relish, Dark Chocolate Sauce & Filo Pie
Jupiter 2007: All Natural Beef Short Rib, Juniper Berry & Cloves, Maple Glazed Carrot & Aged Cheddar Polenta
Truluck 2007: Tame & Wild Mushroom Risotto Cake, Caramelized Romanesco (vegetarian)
|
| Mounts Family Winery | A Divine Affaire | Wild mushroom bites and Goat cheese/wild arugula open face canapés
|
| Murphy Goode - Artisans & Estates | Lark Creek Steak | Filet Mignon Steak Tartar on Toasted Crostini |
| Peachy Canyon Winery | Swan Oyster Depot | Bay Shrimp Cocktail |
| R & B Cellars | Bisou Bistro | 1st- Beef Bourguignon/ 2nd- Foie Gras torchons/ 3rd- Home Smoked Duck Breast topped with coulis |
| Rancho Zabaco Winery | Equus Restaurant at the Fountaingrove Inn | Pan-seared Kobe flat-iron with huckleberry jam |
| Ravenswood | Central Market | Liberty Farm Spiced Duck Chili |
| Ridge Vineyards | Thermidor | Beef Brisket crostinos and horseradish cream
|
| Rock Wall Wine Company | Angela's Bistro | "Mantus" - Mongolian style dumplings filled with lamb, beef, potatoes, herbs. |
| Rosenblum Cellars | Grill Master Sid | TBD |
| Saddleback Cellars | Compadres Rio Grille | Tacos al Pastor - thinly sliced trimmed pork shoulder marinated in various adobo type spices,
grilled, diced and sauted with diced white onions and diced fresh pineapple. Serve on small fresh corn tortillas with a rich tomatillo salsa verde, diced sweet onions, and fresh cilantro.
|
| Sausal Winery | Q Restaurant | Short Ribs in Chili-Sausal Zinfandel Sauce with Parsnips and Blue Cheese on Potato Crisp |
| Scott Harvey Wines | Chef Tyler Stone -Personal Chef/Caterer | Beef with Black Garlic Sauce |
| St. Amant Winery | A Chef For You | Chocolate Spring Mix Salad w/ Gorgonzola cheese,sun-dried cranberries,brownie crouton crumbs tossed in a chocolate rice wine vinegar
and Sauteed Spinach & Crispy Pork Belly Expresso /Mocha Raspberry Orzo Pasta
|
| St. Francis Winery & Vineyard | St. Francis Executive Chef David Bush | Five Spice Roasted Sonoma Duck Breast and Baby Beet Salad,with Green Onion Chiffonade, Crispy Wontons, and a Soy, Tart Cherry & Balsamic Glaze
|
| Starry Night Winery | Il Davide Restaurant | TORTELLINI AI PORCINI - Porcini mushroom filled torellini, black truffle cream reduction, white truffle oil. |
| Storybook Mountain Vineyards | Rose Pistola | Beef Tartare with Horse Radish Root and Caper berries on Crostone |
| Terra d'Oro - Trinchero Family Estates | Taste | House made Charcuterie |
| Three Wine Company | One Market Restaurant | Zinfandel Risotto - Duck Confit, Mushrooms, Applewood Smoked Bacon |
| Trentadue Winery | Sarah's Forestville Kitchen | Zinfandel Braised Pot Roast |
| Wilson of Dry Creek | Carneros Bistro & Wine Bar | Tri Tip with Cocoa Nib and Cherry Demi Sauce |
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