The Brix garden
Photo: courtesy of the restaurant
Napa's Brix hosts its final street-food event tomorrow, October 15, from 6–9:30 PM. Executive chef Anne Gingrass-Paik will focus on fare from Sicily – think roasted porcini and taleggio cheese panini, saffron risotto fritters stuffed with braised lamb, and farm-raised pheasant wrapped in pancetta and served with grilled figs and balsamic – all doled out from stalls set up on the paths of the restaurant’s gardens. Tickets cost $35 per person in advance (a limited amount will be sold at the door for $40), and each ticket includes one visit to each of the seven stalls, gratuity included. Beer, wine and specialty cocktails may also be purchased for $5 each.