Willow
SONOMA, CALIFORNIA | JUNE 2025
Bricoleur Vineyards co-founder, Sarah Hanson Citron, reached out to us in 2019 about hosting a Supper in her vineyards. We have people reach out to us all the time, so while we loved the idea, life (and a global pandemic) got in the way. Aren’t we glad we finally made it!
For years, Sarah has been nursing another dream; dinner at a long table surrounding the pond in her vineyards. While we didn’t quite have a long enough table to surround the pond, we walked the trail and immediately saw her vision — and immediately decided we had to make it come to life. So, we moved the table and 60-something chairs from the original spot to under the willow trees on the quiet far shore.
In that gorgeous half-hidden nook by the water, we enjoyed an truly exceptional meal crafted by chefs Thomas Bellec and Todd Knoll from Bricoleur and Appellation Hotels. Both programs are overseen by the legendary Charlie Palmer. Chef Palmer also joined us for the evening, helping pour wine and keeping an eye on the culinary team. With an ease fitting their surroundings, they served an unforgettable menu, each dish crafted specifically to pair with Bricoleur’s unique and beautiful wines.
As the golden California sunlight faded, the candlelit table began to glow, illuminating the soft tunnel of the trees against the starlit sky. It was the type of evening no one wanted to end, a truly special experience. We are already thinking about how to return…
WELCOME
After each guest was greeted with a glass of sparkling rosé, we sent them up to the top of the property. Everyone enjoyed a first taste of the Bricoleur’s wines in the cool shade of the outdoor tasting pavilion, overlooking acres of vineyards, before we led them down the winding path to the pond.
A MENU BY TOMAS BELLEC & TODD KNOLL
The evening’s menu was a collaboration between the culinary teams of Bricoleur and the newly opened Appellation Healdsburg. Bricoleur’s chef, Todd Knoll, recently took the reigns from Appellation’s newly appointed Culinary Director, Thomas Bellec. The partnership was both a celebration of new beginnings and a homecoming.
The chefs celebrated the gorgeous, green moment of spring turning into summer with fresh flavors, each dish designed from the glass first to perfectly compliment Bricoleur’s beautiful wines.
MENU
WELCOME
Asparagus Gazpacho estate olive oil & parmesan snow
Spring Pea & Falafel mint-parsley chimichurri
Wines
Bricoleur Vineyards 2023 Kick Ranch Sauvignon Blanc
Bricoleur Vineyards2022 Founders Block Pinot Noir
ON THE TABLE
Spiced Squab & Estate Mostarda Crostini
Goat Cheese & Artichoke Dip Meyer lemon relish, grilled bread
FIRST
Sonoma Coast Bouillabaisse wild fennel rouille
Wine: Bricoleur Vineyards 2024 Kick Ranch Viognier
SECOND
Spring Porcini, Morel & Fava Bean Cannelloni Pecorino mornay, summer truffles
Wine: Bricoleur Vineyards 2023 Kick Ranch Grenache
MAIN
Forno Roasted Sonoma Lamb Loin
Bricoleur Estate Garden Tian
Potatoes Fondantes fig & rosemary jus
Wine: Bricoleur Vineyards 2021 Kick Ranch Petit Syrah
DESSERT
Blood Orange Cheesecake honey & blueberry compote
Wine: Bricoleur Vineyards 2024 Last Note Late Harvest
WINE PAIRINGS
As each course was set on the table, not only did the chefs present the food, Bricoleur’s winemaker, Tom, stood up to share a bit about the wine. Each paring elevated both what was in the plate and the glass with artistry, bringing food and wine together into something more than the sum of its parts.
There are people at the table (Jacob) who will be talking about the Bouillabaisse - Viognier pairing for a long time to come.
NIGHTCAP
As the light faded, the candle-lit table began to glow. The final sip of the night was The Last Note late harvest Viognier-Chardonnay, a golden liquid dessert to compliment the plated dessert of blood orange cheesecake. It was the perfect final bite to linger over in the warm night air, the chatter of good conversation echoing off the still waters of the pond.
SECRET LOCATION: BRICOLEUR VINEYARDS
Jacob visited Bricoleur last year and was totally wooed by their thoughtful and elevated tasting experience, served in a relaxed environment that welcomes you in like a good friend’s home. Since then, he hasn’t been able to stop thinking about hosting Supper there, and the sunny afternoon and golden evening around the pond did not disappoint.
