Imagine yourself in California's world famous vacation spot!

Film Buffs
Over 100 films from around the world (in addition to our several celestial film nights) screen at special venues throughout Napa and Sonoma Valleys. The Napa Sonoma Wine Country Film Festival stands for quality films that engage, inspire and deepen our common humanity. Many of the films are simply unavailable elsewhere. Our tradition of showcasing remarkable international cinema continues, providing a familiar environment which dedicated filmfestgoers find comforting. Our program of features, docs, shorts and animation promises to be the strongest slate ever.

See a little of this, a little of that or zero in on one or more of our festival's theme programs which include:

World Cinema
EcoCinema (eco-friendly films about people and the planet)
American Independent Films
Arts in Film
Music in Film
Food on Film
Cinema of Conscience (films about social and political issues) and a few surprise Hollywood premieres!

Groups are Welcome
Bring your business groups for a truly constructive and unique team experience. Contact Justine Ashton at 707•996.2536 for group rates. She and our team will create a memorable special event for you. Recent participants include Acura, Daimler-Chrysler, Washington Mutual, Volvo, Country Living Magazine, Samsung, Diablo Publications, Wine Country This Week, The Napa Valley Historical Society.

Sponsorship Information
Contact Justine Ashton at 707•996.2536

Menus

Dining Al Fresco

6PM-8:30PM

Outdoor Movies

Deerfield Ranch Winery Sept 17th-20th

September 17th 2009

Food Provided by Emmy’s Spaghetti Shack

Salad

Fennell Salad with Orange Vinaigrette

Entrée

Salmon en Piperadé with aioli

September 18th 2009

Food Provided by Lata’s Indian Cuisine

Starters

Samosas with coconut cilantro chutney

Chicken Kebobs

Entrées

chicken tikka masala with basmati rice and naan

lamp curry with rice and naan

saag pannir spinich with home made cheese

September 19th 2009

Food Provided by Black Tie Events and Catering

Assorted fruit and cheese platter -

Tapas

artichoke/shrimp or

mushroom/chicken or

garilc marinated olives

Salad

Mixed baby greens w/goat cheese, cherry tomatoes and cucumbers and

greek vinagrette dressing

Entreé

Chicken w/capers and a lemon basil sauce, rice w/olives and roasted peppers or mediterranean potato salad

Dessert

Fresh fruit w/zabbione sauce

Figs w/ port wine sauce and yogurt

September 20th 2009

Food Provided by Yeti Restaurant

Vegetarian Entrée

Vegetable Biryani, Saag Paneer, Samosa, Raita

Non-Vegetarian Entrée

Vegetable Biryani, Chicken Tikka Masala, Chicken Tandori, Ratia

Dessert

Gulab Jamun

Napa Valley Expo Sept 24th-27th

September 24th &25th 2009

Food Provided by Lata’s Indian Cuisine

Starters

Samosas with coconut cilantro chutney

Chicken Kebobs

Entrées

chicken tikka masala with basmati rice and naan

lamp curry with rice and naan

saag pannir spinich with home made cheese

September 26th 2009

Food Provided by Custom Culinary Concepts

Paseo De España

Amuse Bouche

A lovely petit plate of Crostini topped with Artichoke infused Calamata Tapenade, Valdeon Queso and roasted nuts sided with Figs, Grapes and Pear

Spanish Fusion

A delicious Monchego infused Grilled polenta Canape topped with Red onion reduction and finished with Serrano ham

Crisp, clean Summer Spanish salad with Roasted red peppers and Jicama finished with an Orange marmalade vinaigrette

A tender, flaky Empanada stuffed with succulent chicken, spinach and Rosemary Chevre that has been reduced in a classic Béchamel and garnished with a Spiced chutney

September 27th 2009

Food Provided by Custom Culinary Concepts

“Sideways” Special

Starter Plate

A wonderful fruit and cheese plate of Crisp toast points, Chevre rolled in toasted walnuts, Fuji apple and Asian pear slices, all finished with a white truffle oil drizzle and fresh ground black pepper

California Fusion

A lovely Smoked Salmon Crostini sided with sweet and sour Apple compote

Refreshing mixed green medley with Toasted pine nuts, Pomegranate and Gorgonzola tossed in a Blackberry vinaigrette

Succulent Lamb and Artichoke Speidini kabobs marinated with Rosemary infused oil and finished with lime, then fired over an open flame

Jake Gandolfo Custom Culinary Concepts 831.234.4942 www.scculinary.com