Monday, September 8, 2008
Quenelles of “Sky Hill Farms” Goat Cheese with
“Fatted Calf” Bresoala & Arugula Pesto
“Hog Island” Sweetwater Oysters with Ginger Mignonette,
Cucumber & Wasabi Tobiko
Roulade of Dungeness Crab Meat & Dolores’ Garden Cavellion Melon with
“Sky Hill Farms” Goats Milk Yogurt & “Whole Spice” Harissa
“Devils Gulch” Rabbit Rillette on Olive Oil Crostini
Domaine Carneros Le Reve
Chef Scott Neuman ~ Chef Rick Moonen ~
Chef James Boyce ~ Chef Jonathan Gushue
2005 Cakebread Cellars Sauvignon Blanc
“Dolores’ Garden” Sweet Corn & “Sonoma Organics” Squash Blossom Crema with
Sweet Red Peppers & Rock Shrimp
Chef Scott Neuman – Oba Restaurante, Portland
2003 Cakebread Cellars Anderson Valley Chardonnay
“Sonoma Organics” Roast Eggplant & Marble Potatoes with “Cowgirl Creamery”
Paneer Cheese, Toasted Black Sesame Seed & Fennel Seed
Chef Sujan Mukherjee - Taj Bengal, Kolkata, India
2005 Cakebread Cellars Chardonnay
Wild King Salmon Ceviche with “Rancho Gordo” Yellow Eye Bean Chili & Gazpacho Salsa
Chef Rick Moonen – RM Seafood, Las Vegas
2003 Cakebread Cellars Chardonnay Reserve
2005 Cakebread Cellars Carneros Pinot Noir
“Marshall’s Farms” Honey & “Sparrow Lane” Pear Vinegar Marinated“ Sonoma County Poultry” Duck Breast with Charcroute of “California Vegetable Specialties” Endive,
“Dolores’ Garden” Apples & “Fatted Calf” Bacon
Chef James Boyce – Studio, Montage Resort, Laguna Beach
2002 Cakebread Cellars Merlot
2002 Cakebread Cellars Cabernet
“Napa Valley Lamb” with White Onion Puree “Whole Spice” Spice Oil,
Smoked “Gourmet Mushrooms”& Kalamata Olive Jus
Chef Jonathan Gushue - Langdon Hall, Ontario
“Cowgirl Creamery” Fromage Blanc with Saffron & Cardamom
“Dolores’ Garden” Figs Poached in Pinot Noir Juice
Chef Sujan Mukherjee – Taj Bengal, Kolkata, India
Michael Weiss, Professor of Wine
Master of Wine and Food Pairing
Handmade Pottery created by The Napa Valley College Potters Guild
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