APimento Catering

02/13/2025

“With some patience, a good sombrero and German OCD, we farm with integrity and make wine that tells a story of sand, blazing sun, and howling winds off the California Delta.”

Join us for a very special evening with winemakers Julian and Sebastien Erggelet here at our kitchen.

The Brothers Erggelet are, simply put, making some gorgeous freaking wine in Contra Costa, CA.

Sometimes life leads you where you least expect or plan it. In their cases after having completed studies in other areas of interest, travel, heritage and perhaps homing instinct led them to California, to farm and make wine. The good life.
They’re dedicated to using earth-friendly methods to produce old world grapes, and gently coax and guide them to the bottle.

Via friends at Williams Corner Wine, they’ll join us on Wednesday, February 26th – lucky us!
We’d love you to join us, for a fun evening of camaraderie, tales fresh off the vine, and of course a meal created to honor and enhance the wine we’ll share (most of their portfolio).
As always, you’ll be able to purchase wines that evening.
(Seats are limited, so reserve quickly!)

WHO: Julian and Sebastian Erggelet
WHEN: Wednesday, February 26th at 6:00 PM
WHERE: Our space on East Market Street in the old Linen Building
$120/guest

RESERVE by email – [email protected]
OR
Call – 434-971-7720
We will confirm your reservation by return call or email
(TELL YOUR FRIENDS)

And beginning this event, one lucky person will be randomly chosen
to receive a complimentary bottle of their wine...
(a new wine dinner tradition!)

We look forward to seeing you and
sharing the fun.

Doors open at 6:00 PM for Aperitivo (please no early birds)
Dinner seating at 6:45 PM

Call or email your reservation:
434-971-7720 [email protected]
We will confirm with a return call or email.

We can't wait to see you.

03/19/2024

Saturday, March 23rd - seats still available, and we’d love to put you in one!

We’ll host a very special visit from Cascina Delle Rose winemaker Riccardo Rizzolio joining us from Italy’s Piedmont, courtesy of our good friends at Williams Corner Wine.
 
We’ll get to hear the beautiful history of his family’s estate overlooking the Alps, producing incredibly memorable wines of terroir - Nebbiolo, Dolcetto, Barbera and Arneis.
 
Briefly told, the story of Cascina della Rose begins shortly after WWII, when Giovanna’s grandparents fell in love with a beautiful house in the Alps. It was the backdrop for many cherished family memories, and in 1974 Giovanna decided to move there permanently, and in 1992 she took over management of the estate. At that point, she was running everything herself, from winemaking to the bed-and-breakfast. Today, her son Davide manages the vineyards, with collaboration from the rest of the family. Farming is certified organic, with as few copper and sulfur treatments as possible. The soils here are of marine origin, with silt, clay, sand, and various colors of calcareous marl. The vines have access to plentiful spring water deep underground. Grapes are harvested by hand, gently crushed, and fermented in steel tanks, followed by aging in concrete or in large neutral Slavonian and Swiss oak casks.
 
With our usual format of a multi-course paired menu, we’ll taste our way through most of their current production, from their “Mun Cru” Arneis, through Dolcetto and Barbera, to their complex and beautifully expressive Barbarescos from the Rio Sordo and Tre Stelle parcels.
 
Dinner, as ever, will feature local and seasonal ingredients from some of our favorite producer/grower friends. 🥰
 
This promises to be a truly special evening, and we hope you’ll join us. Bring a friend!
 
$130 per person

Doors open 6:00 PM for Aperitif
(please no early birds)
Dinner seating 6:45 PM

Call or email with your reservation:
434-971-7720; [email protected]
We’ll confirm with a return call or email.

03/06/2024

We’re back at it! 2024 wine events have resumed!
 
Saturday, March 23rd marks a very special visit from Cascina Delle Rose winemaker Riccardo Rizzolio joining us from Italy’s Piedmont, courtesy of our good friends at Williams Corner Wine.
 
We’ll get to hear the beautiful history of his family’s estate overlooking the Alps, producing incredibly memorable wines of terroir - Nebbiolo, Dolcetto, Barbera and Arneis.
 
Briefly told, the story of Cascina della Rose begins shortly after WWII, when Giovanna’s grandparents fell in love with a beautiful house in the Alps. It was the backdrop for many cherished family memories, and in 1974 Giovanna decided to move there permanently, and in 1992 she took over management of the estate. At that point, she was running everything herself, from winemaking to the bed-and-breakfast. Today, her son Davide manages the vineyards, with collaboration from the rest of the family. Farming is certified organic, with as few copper and sulfur treatments as possible. The soils here are of marine origin, with silt, clay, sand, and various colors of calcareous marl. The vines have access to plentiful spring water deep underground. Grapes are harvested by hand, gently crushed, and fermented in steel tanks, followed by aging in concrete or in large neutral Slavonian and Swiss oak casks.
 
With our usual format of multi-course paired menu, we’ll taste our way through most of their current production, from their “Mun Cru” Arneis, through Dolcetto and Barbera, to their complex and beautifully expressive Barbarescos from the Rio Sordo and Tre Stelle parcels.
 
Dinner, as ever, will feature local and seasonal ingredients, chosen to complement the wines and speak to their story.
 
This promises to be a truly special evening, and we hope you’ll join us!
Seating limited to optimize and personalize your experience.
 
$130 per person

Doors open 6:00 PM for Aperitif
(please no early birds)
Dinner seating 6:45 PM

Call or email with your reservation:
434-971-7720; [email protected]
We’ll confirm with a return call or email.
(Beautiful olive woodcut image courtesy of Josef Beery, because there will be olives by golly!)

09/13/2023

We’re proud to be part of this event every year, and to share the abundance of local growers.
Come join us!

Last, but far from least, we are highlighting the woman who has made Food From Our Farms possible every year - Gay Beery of APimento Catering. Gay and the Apimento team are an incredible ally to Local Food Hub, and we are so lucky to have them!

If this series of posts has piqued your appetite at all, be sure to get tickets for Food From Our Farms on September 14. We can't wait to enjoy the abundance of the local food system with all of you. Tickets at https://www.localfoodhub.org/ffof/.

03/20/2023

Salad days - baby romaine, burrata, peas, crisp speck, all the herbs and tomato vinaigrette. Followed by Prosecco risotto and snapper, which moved to fast to the table. ✨

03/14/2023

Mid-week fave-y Puszta Libre! Weinland fun, thanks to our good friends at 🤜🤛
Off now to baste that chicken 😜

03/06/2023

So much beauty is found in the folds.

12/08/2022

Fun night partnering with the beautiful people at under the sharp supervision of Fu 🦴

11/12/2022

The end. (of summer garden, that is)
Amazing it lasted this long ❤️

09/20/2022

Rosy orbs of rosé-poached peach and plum with reduced syrup, whipped crème fraiche, chocolate crumble and a little bit o sunshine 🌻

08/30/2022

Yesterdays visit to was pure pleasure. Beautiful produce and local ingredients handled with finesse to create a celebration of summer on the plate. Cooled down with Îles flottantes - impossibly delicious. Paired with wine from just down the road, followed by a stroll in their potager. Gratitude. ☀️

08/27/2022

Subject : the Fig obsession.
It’s real,
it’s driving,
it must be answered.
Solution : Provence! Figs are absolutely everywhere - ditches, gardens, growing out of ancient bridge walls, far from any soil, sweet, fleshy miracles for the taking.
Today our host kindly brought us a plateful of wild figs she’d collected at home, much to our delight. We announced their likely destination - a clafoutis. Which begged her lament that her childhood was filled with clafoutis and there would be no more.
…pretty sure she never tasted this clafoutis - sadly
no liqueur, which I love to macerate the fruit in, but we had ground almonds and some velvety orange blossom honey and HELLO 😶‍🌫️ there you go. We’ll see you for breakfast, too 🧡