Thursday, Nov 15, 2018 Thursday, Nov 15, 2018
- 6:00pm - 10:00pm
Nestled in the historic old town of Clovis in the Central Valley lies a culinary gem. Join ZAP at Trelio Food & Wine for an exceptional dining experience part of ZAP’s Zinfandel Stories Series, to recognize Zinfandel’s quality, versatility, and heritage as America’s grape. We are bringing together wines that perfectly pair with food that celebrates California. The winemakers will engage with guests to explore the historic character of Zinfandel and share their unique stories along the way.
Trelio Food and Wine
In the midst of California’s San Joaquin Valley, accomplished chef and sommelier Chris Shackelford, of Trelio Food and Wine, artfully creates cuisine featuring fresh and flavorful produce and provisions from local farmers. Chef Chris Shackelford is well known for crafting a daily menu celebrating seasonal specialties that are both familiar and unique to the prized agricultural region.
“Food culture in California’s Central Valley can often be described as industrial: fast food and chain restaurants, surrounded by large-scale agriculture. And while many chefs refuse to align with these, few do it with such fervor as Chris Shackelford, Trelio’s executive chef/sommelier. His meals are unique, meticulous, and perhaps most important, memorable.” Paprika Studios
Grilled Spanish Octopus, Fermented Black Bean, Roasted Pears, Pork Belly, Sun Dried Tomato-Espelette Pepper Pesto
Bella Grace Vineyards, Reserve, Amador County, 2014
Roasted Cornish Game Hen in BBQ Spices, Fermented Soy Bean Green Goddess, Bitter Greens
Peachy Canyon, Bailey Vineyard, Adelaida District, Paso Robles, 2016
Dried Plum-Black Garlic Braised Mangalista Pork, San Joaquin Gold Grits, Fermented Napa Cabbage, Zinfandel Pickled Plum
Macchia Winery, Mohr Fry Vineyard, Old Vines, Lodi, 2016
Harrisa Roasted Rack of Lamb, Bineshi Wild Ghost Rice, Blanched Pistachio, Pomegranate, Bouka Braised Onions
Gamba, Family Ranches, Russian River Valley, 2016
Gianduja Pot de Creme, Dried Cherry-Fresno Chili Compote, Toasted Hazelnuts