The 'Official' Pink Party Photo Album 2022!

BARNDIVA’S PINK PARTY CREW 2022

BloodRoot | Reeve | Leo Steen | Ryme Cellars | Valkyrie Wine Imports | Raventós I Blanc | Carboniste Robert Sinskey | Private Property | Captûre | Orsa Wines | Schramsberg | Handley Cellars | Pax Wines | Rootdown Wine Cellars | brick & mortar | Kara Marie | Cep/Peay Vineyards | County Line | Scribe | Long Meadow Ranch | Marine Layer Wines | Railsback Frére| Roederer Estate | Tendu Wines | Ruth Lewandowski | Ernest Vineyards | Raft | Flowers | Tansy Wines | Halleck Vineyard | Lili Sparkler | Idlewild | Inizi

It was an afternoon of gloriously coloured rosé in every glass, a wisteria sky, gardens filled with laughter and smiles. Yes, we know, the world is a mess and covid is not done with us yet, but for a few hours on a Sunday in April we all dressed up and mingled again without fear. We even danced a little. Barndiva was proud to have hosted a party such as this, where we tipped the scales towards delight as we celebrated a scintellating spring moment and the singular talents of the 32 Rosé winemakers in our midst.

The Pink Party has always been about community. It arrives at the start of the season when our small town is about to be inundated with tourists,  so it is especially gratifying to gather together and touch base with so many dear friends- and make new ones - in the winemaking community.  Not that it mattered if you came not knowing a soul –as you can see from these wonderful images shot by our friend Chad Surmick .  At Barndiva we pride ourselves on knowing how to throw a great party, but the truth is that no matter how on point you are at planning the really successful parties always ultimately depend upon the wilingness of the crowd to make a day or an evening come alive. Together, we nailed it, so thank you to every face pictured here and to those we may have missed capturing. You are gorgeous. We loved having you here. 

We send thanks to all the hands behind the scene who played a crucial role in Pink Party 2022: to Sally, Natalie, Cathryn, Haley, Duskie, Scott and Nick, who harvested, sourced and arranged all the glorious florals in both gardens. And of course to Chefs Erik , Neidy, Michael, and everyone in the kitchens and on the serving staff.

Finally, a word about Farm to Pantry: We were thrilled to be able to support them this year with a raffle of wines donated by every winery who participated. We cannot stress how Important what Duskie Estes and her dedicated team at Farm to Pantry are doing within the Sonoma Community to distribute the excess bounty of our landscape – and then some. They are helping put food on tables where it is most needed. That we can enjoy a day such a this and also help a little to redress the inequities of food availability in the larger community was a privledge. Donate your time to glean with them and enjoy making a difference as you spend time with a wonderful group of neighbors.

What is the Difference, You Ask?

OK, here goes: One is sun-splashed by day, a long graceful room which lends itself to a candlelit flirtatious elegance by night. The other is speakeasy dark, with deep leather armchairs and french antiques, the kind of place where you can turn the music up and kick back. Look, we admittedly traffic in these descriptions of how The Barn and The Gallery differ - but the truth is they don’t really answer the question of where you’d rather be on any given day or evening. Talented chefs, check. A focus on seasonality, check. Sourcing locally, whenever we can, double check. These are dining rooms after all, where you come to eat. Yet I’d venture that while the savor of the meal is the ultimate litmus test when one dines out, and while we all crave enticing spaces, we return only if we’ve been taken care of, body and spirit.

If you don’t need a bit of cosseting for a few hours these days, I’d like the name of your therapist or yoga master. Life, for all its joys, can be bloody hard. The living of it. The making sense of it. We dined at a ‘fabulous’ restaurant in NY recently where we were made to wait before being seated cheek by jowl on designer friendly butt numbing seats, rushed through a meal wherein we could barely hear ourselves think much less talk. I honestly don’t remember if the food was good or not. At some point it became immaterial. Nobody around us seemed to mind - or did they? Dining out should not be an Emperor’s New Clothes conundrum. Food is social communion. The nourishment we seek longs to satisfy all our senses.

Frank Bruni’s article in the NYT recently made the case for ‘older’ diners needing a familiar, softer experience; where the food was not a challenge so much as a return to flavors that made them happy. Call it old fashioned. Call it whatever you want, he’s not wrong, except- it isn’t just older folk who want to be cared for, not just fed. It’s a desire we see in anyone of any age who arrives at your door willing to give you a few hours of their precious time and part with money in exchange for leaving refreshed and truly satisfied. A tall order, for sure. The first step is humility.

The Barn’s CRISPY DUCK CONFIT, on the dinner menu, with white bean purèe, tokyo turnips, baby carrots, pomme paillasson.

SEARED DUCK BREAST on a recent Sunday Supper in The Gallery, with citrus risotto, pickled chicory, roasted asparagus, fresh garden herbs.

In the Barn: Bellwether Farm’s Cheesecake with Barndiva Farm pears, preserved and dehydrated. Spring floral arrangement by Daniel Carlson. Image by Eva Perla, a German journalist writing about the history of farm to table in Healdsburg.

In The Gallery: Fritto Misto with smelts rich in Omega 3, veg and citrus. Not shown, the jolly little bucket of dipping aioli that comes with it.

Another difference between our two dining rooms: The Gallery is where we hold our private events. Many start with dining in the gardens, dancing inside til the wee hours but in the shoulder months, or on the occasion of inclement weather, we move inside and lose some tables after dinner.

At the end of the day, great food and intriguing spaces mean nothing if the welcome - the entire experience - is not genuine. The Barndiva family is made up of chefs, managers, front of house, bartenders, and event staff who understand this. Our greatest blessing, beyond living where we do, are the people who have chosen to work here alongside us.

FOH line up with Chefs Danny Girolomo and Randy Dodge

Natalie Nelson, Barndiva events coordinator, with some of her extraordinary team