Laird Family Estate Harvest/Holiday Party

     The Napa Valley grape harvest of 2005 was extraordinary in its quanity, quality, and timing.  Mother Nature's weather patterns throughout the growing season helped produce the most grapes seen in Napa in decades.  In addition, the quality was phenominal.  Grapes were still being processed as late as mid-November, weeks later than normal.

     Because the harvest's conclusion was so close to the holidays, and because our general manager Rebecca Laird was still on maternity leave, it was decided to combine our annual harvest party and our holiday party.  Since owner Ken Laird had purchased the Chardonnay Golf Club last summer, the party was held at the club's banquet facility. 

     Arriving attendees were welcomed and offered Mumm DVX sparkling wine.  Dusk was falling and the westward facing windows of the club's banquet hall framed a magnificent pink and orange layered sunset.  The DVX was the perfect first wine.  Not only does it immediately establish a festive atmosphere for the occasion, but the crisp, cold, aromatic bubbly whetted our appetites for the lavish appetizers.  Gourmet cheese rounds and wedges formed a geometric backdrop for the piles of grapes, strawberries, citrus, and tropical fruits.  Various dips were available, and I found the combination of strawberries and balsamic vinegar irrestible.

     After enjoying some fruit, cheese and champagne I went in search of some heavier hors d' houvres.  My search did not last long.  The smell of spicy Asian chicken and beef strips on bamboo skewers attracted my attention.  I had accepted a glass of Laird Family Carneros Chardonnay 2002 from a member of the catering staff, and it was a great compliment to both red and white meat.  In a warming tray next to the skewers were mini crab cakes with a drop of tartar sauce on each.  There was no reason to change wines.  The Laird medium bodied Chardonnay was bringing all the flavors together in nice ways.

     One of the many highlights of the cocktail hour was the abalone station.  Two of the Chardonnay Clubs' chefs were behind an eight foot banquet table.  Large skillets were warming over a gas range.  The chefs had trucked over some fresh farmed abalone from the Bodega Bay in western Sonoma County.  The shell fish were the minature variety.  The abalone were breaded, fried briefly, and topped with one of two sauces.  They were served on the cleaned abalone shells.  Magnificent!  Also at the abalone table were thin slices of toasted baguette topped with a mixture of diced mussels, olives, tomatoes and olive oil.  Those were memorable.  Foie gras was available, but it is not my favorite.  I did try the smoked salmon on a cracker with dill and sour cream.  It's flavors and textures played nicely with the Chardonnay.

     In the midst of all the incredible treats being offered by Head Caterer Melissa Teaff, there was an open bar.  Lucky Laird employees could order anything they wanted.  Employees were gathering and mingling, exchanging pleasantries and admiring each others fancy clothes.  Most of the production workers wear jeans and sweatshirts at work.  Seeing my colleagues in suits and fancy dresses was fun.  My sister Kathleen is also a Laird employee with me in the tasting room, so she was there. My brother Richard from Napa and my other sister, Patricia, from Seattle, were also there.  It was a festive reunion.

     After an hour of munching and sipping, Melissa announced dinner.  We adjourned to one of the club's dining halls.  Several white clothed tables were arranged in a large rectangle.  Fine China and silver reflected the twinkling votive candlelight.  For every three people there was a bottle of Laird Red Hen Chardonnay 2001 and a bottle of Laird Diamond Mountain Cabernet 2000.

     The first course shortly followed Rebecca Laird's welcoming remarks.  Melissa's staff of clean cut, black and white uniformed young people  began serving a baby spinach salad topped with bacon, crumbled blue cheese and balsamic vinegarette. I thought the salad's flavors were full and bright.  Immediatley following the luscious salad the staff distributed a wonderful palate cleansing fruit mousse.  The cool, smooth, tangy raspberry flavors refreshed my senses, getting them primed for the main course.

     As the plates of filet mignon and lobster were being placed in front of the already amazed diners, audible gasps of delight were heard.  The succulent, melt in your mouth meats could not have been better paired than with the Laird Chardonnay and Cabernet.  My sister Patricia loved the creative touch of placing drawn lemon butter into a hollowed out golden beet.  Next to the beef and lobster were baby carrots and asparagus.

     Following dinner we all adjuorned to the ball room, where a large dance floor had been put down.  A rocking DJ was spinning requests as well as his own playlist of popular rock and roll.  Several Laird employees took to the dance floor to burn off some hard earned calories. 

     After dinner fun also included a Casino Night.  There were slot machines, Black Jack tables with professional dealers, and a roullette wheel.  Gamblers were given a cup full of tokens to start with, and the tokens one amassed by the end of the evening could be exchanged for tickets to a drawing.  My sister won a nice gift certificate to Best Buy.

     A dessert buffet and  coffee bar were available.  I passed on the two-story chocolate cake and had a slice of cheesecake instead. The coffee was rich and black, reminding me of it's stimulating but comfortable properties. 

     At work we are still talking about the party.  I wish you could have been there.