The fourth annual Best of San Benito Food & Wine event was Oct. 26 at San Juan Oaks Golf Club and was a fundraiser for the Emmaus House, the local women’s shelter.
The event once again featured local chefs, local wineries and locally grown food – such as items from Swank Farms, Frazier Lake Farms, Chiala Farms, Gibson, Guerra and Botelho Orchards – and included appetizers from Mike Fisher who has a catering company, Grillin & Chillin beer offerings and wine from Teague Vineyard, according to an announcement on the event.
Next was a salad featuring Driscoll strawberries and fresh basil and feta by Matt Sneddon of Bon Appétit with wine from Donati family vineyards.
That was followed by fish prepared by Doug Kuerschner III, veal marrow bone with risotto cake by Rob Stevens and a main course of New York strip with creamy polenta served by Sean Shelton of Corral deTierra. Those included Puma Road Pinot Noir from Stevens’ Paicines vineyards and Talbott KaliHart Pinot Noir.
Finishing it up was a fall spice sponge cake done by Kelsey Larson.
Additionally, there were auction items both live and silent. Some prizes included a stay at a Capitola beach house for the 2015 Begonia festival, a one-week stay in Cancun and golf with lodging and dining for four thanks to Frank Leal, Dona Esther Mexican Restaurant and San Juan Oaks.
Next year’s fundraising event is set for Oct. 25 at San Juan Oaks Golf Club.
