First, a couple of the girls had never even been to Ridgway's which was a surprise in itself. Tony and Sukie of Ridgway have created an oasis with fabulous food, decadent desserts and a master wine list with a large list of wines by the glass. A great plus is their award winning Tony's Off Third bakery that you will find attached to the restaurant.
The wine tasting began at Tony's Off Third. Guacamole was paired with Bishop's Peak Sauvignon Blanc and Sarah's Napa Cabbage Salad paired with the Talley Estate Chardonnay. Brian actually shipped the avocado's in from Talley Farms. Both food and wines paired well together.
Inside Ridgway we found both Tony and Brian behind a table preparing our next two tastes. Swordfish with Pomegranate and Roasted Vegetables paired with the Talley Estate Pinot Noir and Filet Mignon with Red-Wine Sauce and Country-Style Fingerling Potatoes paired with Bishop's Peak Elevation. The swordfish might have been the best tasting swordfish I ever tasted and the filet was cooked to perfection. A couple of us bought Brian's cookbook and we will definitely be making the swordfish entree! This book is filled with beautiful photographs and recipes moving through the seasons. Very well done.