The Local Craft Food & Drink has been one of our favorite restaurants for a while now. Everything that Chef Phil Bryant touches turns into culinary gold, and his Sunday Supper menu with Knaus Berry Farm is no exception. Earlier this year, The Local and KBF teamed up to create a one-of-a-kind monthly feast at Estancia Culinaria, a gorgeous family farmstead in the Redlands.
Designed to showcase KBF’s expansive produce — they’re more than just cinnamon rolls! — and shine the spotlight on Homestead (an often overlooked dining destination), the Sunday Supper series is a chance for diners to get outside of their comfort zones and enjoy an unforgettable meal.
The first thing you’ll notice when you Google the dinner series is that there’s no address. Yes, it takes place at Estancia Culinaria in the Redlands, but good luck finding an address. Once you’ve purchased tickets, you’ll be emailed directions to the exact location. Why so secretive? The mystery makes the reveal all the more impactful. Driving up to the farmstead is an experience in itself. And once you see the farmstead, your jaw will drop. We don’t want to spoil it for you, but trust us: Everyone has the same reaction.
At Sunday Supper, drinks get as much attention as the food. Each Sunday Supper has a master sommelier develop a pairing for the evening’s menu. Seven glasses of wine and seven plates of food = happy campers. This was the April menu:
First Course
Fermented zucchini with lamb, aioli, salt and vinegar chips, and cured egg
Paired with Unparalleled Sauvignon Blanc, Marlborough, NZ ’15
Second Course
“Chicken n’ Dumplins” with Appalachian corn, stewed hen, onion escabeche and consomme.
Paired with Banfi ‘La Pettegola,’ Vermentino, Toscana, IT ’16
Third Course
Squash “Casserole” with Cypress Point gouda, tomato aspic and crispy sourdough
Paired with Banfi Chianti Classico Riserva, Toscana, IT ’13
Fourth Course
Beet-brined salmon with pickled beets and tzatziki
Paired with Sartori Valpolicella Classico Superiore, Veneto, IT ’13
Fifth Course
Black rice boudin noir with parsnip and bald baker red eye gravy
Paired with Silver Totem Carbernet Sauvignon, Horse Heaven Hills, Washington ’14
Sixth Course
Strawberries with herb salad
Paired with Maschio Sparkling Rose, Veneto, IT NV
Seventh Course
Cinnamon roll Napoleon with brown butter chantilly and lemon curd
Paired with Florio ‘Targa,’ Marsala Semisecco Riserva Superiore, Sicily ’03
As you can see, you need to leave your diet at the door and bring an appetite. Thinking about attending? We have good news and bad news. The bad news is that the final Sunday Supper of the season (May 21) is sold out. The good news is that the series will return. Make sure to follow The Local, Knaus Berry Farm and Estancia Culinaria for the latest updates.
