Join us for an event with Jacuzzi Family Vineyards! Wine paired with pizza made fresh by Chef Jessica Vance with The Olive Press Olive Oils and Balsamic Vinegars in the Jacuzzi Family Vineyards kitchen with sustainably grown ingredients from Green String Farm. MAXIMUM OF 6 PERSON GROUPS ONLY. Tax not included in pricing
20% off Sonoma Valley Blend Extra Virgin Olive Oil in bulk!
Jessica has been crafting her culinary skills for the past 12 years. She began cooking as a bar owner in the Kingdom of Tonga, serving fresh Mexican cuisine to locals, ex-pats, and tourists. She then moved to San Francisco continuing her love of learning all things food! As volunteer for Center for Urban Education about Sustainable Agriculture (CUSESA), she expanded her knowledge of our area’s abundant local sustainable agriculture.
Jessica then went on to work in San Francisco’s Maverick restaurant, honing her skills of line work and industry hustle. Jessica then followed the call to the craft of butchery and charcuterie working for 4505 Meats, Marin Sun Farms, and Fatted Calf Charcuterie. Jessica credits Fatted Calf Charcuterie for her in depth knowledge and mindful care of producing outstanding product.
Today Jessica is an instructor at Fatted Calf Charcuterie and a Private Chef in addition to her work with Jacuzzi Family Vineyards. Jessica is blessed and grateful for the bounty of opportunity and experience this beautiful area provides!
Sunday, October 26, 2014
12:00pm - 3:00pm
The Olive Press & Jacuzzi Family Vineyards
24724 Arnold Drive
Sonoma, California 95476