The Gala

Weeks before the Foodbuzz Festival even began, the twitter world was all aflutter over the Saturday evening Gala Foodbuzz was planning.

What would the menu be like? What is everyone wearing? How are we going to make the 1 mile hike to the ferry building in heels?

I only had my experience from las year, but when the word ‘Gala’ is thrown around I was curious how different this year’s dinner would be. 🙂

The mile walk in heels? Wasn’t a problem at all. I believe the great warm weather and huge crowds of people made the journey a breeze.

When we arrived passed hor dourves were being distributed just outside the entrance of the ferry building. It was crammed and tight and the 350 people squeezing together made for some fun face to face (literally) small talk. 🙂

It also made it difficult to try the hor dourves. I only saw one tray pass by with a warm polenta cup. It was amazing, but I couldn’t get a photo.

What to wear? What to wear? I went back on forth on this one? Uber dressy or semi-dressy? In the end my comfy gray sweater dress and leggings with boots beat out it’s competition of little black dress and ballroom gown.

Obviously my ensemble was the perfect choice. I guess hue of gray and lavendar is very in right now. 😉

(photo courtesy of Ashley)

Foodbuzz did an amazing job transforming the second story of the Ferry Building into a magical foodie paradise. As bloggers flooded in tables filled up with enthusiastic photographers judging and documenting every little, gorgeous detail of the tables and room.

The menu was a creative tasting for the sense. A four course meal of local, organic food to please any palate.

Roasted Golden Beet Tart Crimson Beet, Feta and Currants, Wild Arugula and Basil Puree

Paired with 2009 Bonny Doon Vineyard Ca’del Solo Albarino

Seared Scallops with Bonny Doon Vineyard Verjus Beurre Blanc served with Braised Fennel and Garnished with Fried Fennel Fonds

Paired with 2007 Bonny Doon Vineyard Le Cigare Blanc

Rosemary and Garlic Infused Rack of Lamb served with Local Wild Mushrooms, Pinot Noir Sauce and Butternut Squash Puree

Paired with 2006 Bonny Doon Vineyard Le Cigare Volant

Tarta de Almendras with Oranges Buttery Almond Cake with Oranges and Spanish Sherry Sabayon

Paired with 2008 Bonny Doon Vineyard Vinferno

And hot tea 🙂

The dinner was a smashing success. The food was great. The company was great. And the service was excellent. ( Our poor waiter got stuck with the ‘special table’ but her handled it like a champ!)

Thank you again FoodBuzz for everything you do! I’ve never been more thrilled to be a part of such a great community!

But wait! There’s more to come. 😉