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Tuesday, September 9, 2008
2007 Cakebread Cellars Sauvignon Blanc
Domaine Carneros Le Reve
Brandade of Black Cod with "Whole Spice" Curry
Tartar of White Sturgeon, California Osetra Caviar, "Bellwether Farms" Citrus Creme Fraiche
on a "Della Fattoria" Crouton
"Dolores' Garden" Cube of Watermelon, "Point Reyes" Blue Cheese, Cherry Tomatoes
Chef James Boyce - Studio, Montage Resort, Laguna Beach
Pappadums with Coriander Chutney
Colgappa Chat
Chef Sujan Mukherjee - Taj Bengal, Kolkata, India
Polenta Cake with "Gourmet Mushrooms" & "Bellwether Farms" Carmody Cheese
Chef Scott Neuman - Oba Restaurante, Portland
2004 Cakebread Cellars Chardonnay Anderson Valley
Florida Hopper Prawn Tawa Masala
"Sonoma Organics" Baby Spinach & "Dolores's Garden" Sweet Corn
Chef Sujan Mukherjee - Taj Bengal, Kolbata, India
2003 Cakebread Cellars Chardonnay Napa Valley
"Hog Island Oysters," Manila Clam Risotto
Grilled "Gourmet Mushrooms" Nebrodini Bianco & Lemon Olive OIl Emulsion
Chef Rick Moonen - RM Seafood, Las Vegas
2005 Cakebread Cellars Chardonnay Reserve
2005 Cakebread Cellars Pinot Noir Anderson Valley
Stuffed Saddle of "Devil's Gulch" Rabbit
Rainbow Carrots, Bordelaise Sauce & Carrot Vinaigrette
Chef Jonathan Gushue - Langdon Hall, Ontario
1994 Cakebread Cellars Reserve Cabernet Sauvignon
“Broken Arrow Ranch" Antelope Loin with Mole Poblano
"Gilled Sonoma Organics" Heirloom Tomato & Roasted Pepper Salsa
Chef Scott Neuman - Oba Restaurante, Portland
Lavender Creme Brulee with “Bellwether Farms” Crescenza Cheese & "Marshall's Farm" Cinnamon Crouton
Milton Road Ranch Honeycomb
Chef James Boyce - Studio, Montage Resort, Laguna Beach
Michael Weiss, Professor of Wine
Master of Wine and Food Pairing
Hand-made Pottery created by the Napa Valley College Potter’s Guild
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