| Kara's Cupcakes |
various gourmet cupcakes & milk |
| Oaxacan Kitchen |
grilled chicken salad, tacos, tamales, chipolte ribs, cookies, agua frescas |
| Aroma Catering |
tri-tip sandwiches, smoked turkey legs, corn dogs, roasted corn |
| Tante's |
falafel, deep-fried vegetables, potato & spinach knish, garlic fries |
| Kurlander Soft Serve |
frozen yogurt with flavor burst |
| Lemoine Creperie |
fruit, cheese & meat crepes |
| Sonoma Teriyaki |
teriyaki chicken skewers, ginger chicken bowl, fried rice & chow mein |
| Aroma Catering |
fried calamari w/cilantro lime sauce, barbequed oysters, crab cakes, garlic fries, barbequed sausages, hot links, hot dogs |
| Big Ed's Buzzard BBQ |
pulled pork, beef brisket |
| Suitcase Ron's Kettle Korn |
kettle corn |
This year's Premium Wine Booth, located on University at Bryant will feature Pol Clement Champagne from France, Gewurztraminer, Chardonnay & Skyline Red from the local vineyard of Thomas Fogarty & a great Chardonnay from Page Mill Vineyards in Livermore.
Each wine has been selected with care by the festival's honorary sommelier, John Williams and served in sparkling unique festival glassware. |