Monday, September 10, 2007
2006 Cakebread Cellars Sauvignon Blanc
2005 Cakebread Cellars Napa Valley Chardonnay
“California Vegetable Specialties” Endive with “Point Reyes” Blue Cheese, Walnuts
And Granny Smith Apple Chutney
“Fatted Calf” BLTs
“Sonoma Poultry” Smoked Duck Breast with “Knoll Farms” Wood Oven Roasted Figs
“Hog Island” Oysters with Cucumber Gelée and Lemon Candy
“Cowgirl Creamery” Mt. Tam with “Marshall’s Farm” Honeycomb and “Sparrow Lane”
Zinfandel Gastrique
Chef Jon Mortimer ~ Chef Gary Mennie ~ Chef Charles Kneipp
Chef Martial Noguier ~ Chef Goose Sorensen
2001 Cakebread Cellars Sauvignon Blanc
Chilled Veloute of Zucchini Flowers, “Hog Island” Manila Clams, Sun Dried Tomato and
Nasturtium Flowers
Chef Martial Noguier
one sixty blue, Chicago
2004 Cakebread Cellars Anderson Valley Chardonnay
Grilled Big Eye Tuna with Dolores’ Garden Salad of Heirloom Tomatoes
Yellow Wax Beans and Fresh Herbs
Chef Goose Sorenson
Solera, Denver
1992 Cakebread Cellars Merlot
“Devil’s Gulch Ranch” Rabbit with Ragout of “Knoll Farms” Eggplant, “California Vegetable
Specialties” Endive, “Skyhill Farms” Goat Cheese and “Fatted Calf” Guanciale
Chef Charles Kneipp
St. Regis Hotel, Shanghai
2001 Cakebread Cellars Vine Hill Ranch Cabernet Sauvignon
“Napa Valley” Lamb with “Rancho Gordo” Florida Butter Beans, “Gourmet Mushroom” Maitakes and Dolores’ Garden Beet Sauce
Chef Gary Mennie
Taurus, Atlanta
2004 Cakebread Cellars Red Hills Zinfandel
Dolores’ Garden Corn Sorbet
“Scharffen Berger” Chocolate Cake with Orange Essence, Hibiscus Reduction and Mint Oil
Chef Jon Mortimer
Mortimer's, Boise
Master of Wine and Food Pairing
Michael Weiss
Professor, Culinary Institute of America
Hand-made Pottery created by the Napa Valley College Potter’s Guild
Gigi Thiry ~ Rhue Bruggeman ~ Sarah Brown~ Nikki Ballere Callnan
Lois Tselentis
~ Karen Winograde |
