Tuesday, September 11, 2007
2000 Schramsberg J Schram
Crostini of “Fatted Calf” Bresoala and “Bellwether Farms” Crescenza Cheese
Olive Oil Poached Big Eye Tuna with Garden Herbs, Lemon and “McEvoy” Olives
“Cowgirl Creamery” Dolores’ Grilled Cheese Sandwich
“Devil’s Gulch Ranch” Rabbit Loin with “Fatted Calf” Fried Bologna
“Devil’s Gulch Ranch” Rabbit Drummies and Stuffed Loin
Chef Jon Mortimer ~ Chef Gary Mennie ~ Chef Charles Kneipp
Chef Martial Noguier ~ Chef Goose Sorensen
2005 Cakebread Cellars Sauvignon Blanc
“Knoll Farms” Lemon Verbena Steamed Georgia White Shrimp
Chef Gary Mennie
Taurus Restaurant, Atlanta, GA
1996 Cakebread Cellars Napa Valley Chardonnay
Smoked King Salmon Tartare and Carpaccio with “Knoll Farms” Gypsy Peppers,
Nori Seaweed and Kaffir Lime Leaf Glazee
Chef Charles Kneipp
St. Regis Hotel, Shanghai, China
2003 Cakebread Cellars Anderson Valley Chardonnay
2003 Cakebread Cellars Anderson Valley Pinot Noir
“Sonoma County Poultry” Saba Lacquered Duck Breast
“Gourmet Mushroom” Risotto with “Bellwether Farms” San Andrease
Chef Goose Sorensen
Solera, Denver, CO
1999 Cakebread Cellars Vine Hill Ranch Cabernet Sauvignon
“Dolores’ Garden” Chard-Wrapped “Broken Arrow Ranch” Antelope Loin
Ragout of “Rancho Gordo” Cannelini Beans and Wild Boar Sausage
Chef Jon Mortimer
Mortimer’s Restaurant, Boise, ID
1994 Cakebread Cellars Rutherford Reserve
“Point Reyes” Blue Cheese with Nougat of Nuts and “California Vegetable Specialties” Endive
“Knoll Farms” Stuffed Figs with “Marshall’s Farm” Honey
“Bellwether Farms” Fromage Blanc with Summer Berries
Cheryl’s “Scharffen Berger” Chocolate and Cocoa Nib Shortbread Cookies
Chef Martial Noguier
one sixty blue, Chicago, IL
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 |
