Refrigerate after one hour to cool. The salmon roasts slowly for 50 minutes on each side, then the whole salmon will be brought out to the tables on wood planks. Mark Erickson, managing director of the CIA at Greystone, contributed the marinade for the salmon. His recipe, using dry mustard, sugar and sea salt, is easily adapted for home cooks. Or do it on a soaked wood plank in the oven.
People can have dessert at their leisure.
We want people to stay and say farewell and have one more glass of wine and dance. It's going to be a pretty spectacular ending. From the strawberries to the 35 rolling racks and 600 sheet trays needed to serve the 2,000 guests each night, the Napa Valley Wine Auction benefits from numerous donations of food and equipment. In addition, the labor donated by servers, chefs and other volunteers is priceless. All the prep work for Friday night's dinner will be done at the CIA at Greystone, while Saturday's dinner prep will be at Meadowood, under Executive Chef Didier Lenders.