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Download the Adobe (Formerly Macromedia) Flash Player2008 Boston Wine Festival
Archery Summit, Tuesday, March 25, 2008
Featuring: Anna Matzinger
Seminar-Red Hills Estate Vertical
1999 Red Hills Estate
2000 Red Hills Estate
2001 Red Hills Estate
2002 Red Hills Estate
Reception
2006 Vireton, Pinot Noir Rosé, Willamette Valley
First Course
PAN SEARED ARCADIAN RED FISH
Black Quinoa and Pinot Essence
2006 Premier Cuvee, Willamette Valley Pinot Noir
2005 Renegade Ridge Estate, Dundee Hills Pinot Noir
Second Course
RED CURRANT GLAZED ROAST VEAL TENDERLOIN
Gouda Cheese Tossed Fingerling Potatoes
2005 Arcus Estate, Dundee Hills Pinot Noir
2005 Red Hills Estate, Dundee Hills Pinot Noir
2005 Archery Summit Estate, Dundee Hills Pinot Noir
Third Course
DUET OF SHAVED MOULARD DUCK BREAST AND FOIE GRAS
Brown Beech Mushrooms and Roasted Shallots
1999 Arcus Estate, Oregon Pinot Noir
Fourth Course
WARM TASTING PLATE
Coconut Raspberry Tart and Chocolate Banana Strudel
Flavors of the Mediterranean, Friday, March 21, 2008
Passed Cold
Warm Mozzarella and Prosciutto Croustades
Vegetable and Basil Spring Rolls
Passed Hot
Golden Potato and Salted Cod Fritters Saffron Aioli
Crispy Fennel Laced Shrimp
Cold White Wine Buffet
Seafood Paella
White Wine Laced Clams, Lobsters, Crab Claws and Mussels
Pissaladierres
Zucchini, Tomato, Red Onion and Basil Salad
Almond Crusted Sole Pea Green, Red Pepper and Pearl Onion Salad
Crispy Pork and Tuscan Kale Roll with Chick Pea Hummus
Cold Red Wine Buffet
World Cheese and Bread Display
Yellow Fin Tuna Nicoise
Assorted Pates with Bark Fruit Compotes
Smokey Roasted Beef Tenderloin over Potato and Leek Salad
Roast Duck over Cannellini Bean and Broccoli Rabe
Curried Lamb Chops over Curried Cous Cous
Hot White Wine Buffet
Pan Seared Sea Scallops in a Red Pepper Bouride
Wild Mushrooms over Red Cornmeal Polenta
Hot Red Wine Buffet
Wood Grilled Wild Striped Bass Barolo Butter
Parmesan Cheese Tossed Pappardelle with Red Wine and Mint Braised Lamb
Carving
Pastry Wrapped Atlantic Salmon with a Lobster Tarragon Sauce
Desserts
Mirrors of Mediterranean Pastries
Cliff Lede, Thursday, March 20, 2008
Featuring: Jack Bittner
Seminar-A Cabernet Comparison
2003 Cabernet Sauvignon, Stags Leap District
2004 Cabernet Sauvignon, Stags Leap District
2005 Cabernet Sauvignon, Stags Leap District
2004 Poetry, Cabernet Sauvignon, Stags Leap District
Reception
1999 S. Anderson, Blanc de Noirs, Napa Valley
2006 Sauvignon Blanc, Napa Valley
First Course
ROASTED HEIRLOOM TOMATO SOUP
Shredded Short Ribs and Fennel Confit in a Crisp Phyllo Cup
2005 Claret, Stags Leap District
Second Course
BEEF TENDERLOIN TARTAR
Pommes Anna, Cabernet Oil and Micro Greens
2005 Cabernet Sauvignon, Stags Leap District
2005 Cinnamon Stardust Cabernet Sauvignon
Stags Leap District
2004 Cabernet Sauvignon, Howell Mountain
Third Course
WOOD GRILLED LAMB PORTERHOUSE
Japanese Yams, Tatsoi Rabe and Spring Onions
2004 Poetry, Cabernet Sauvignon, Stags Leap District
Fourth Course
DUET OF
Bitter Chocolate Pot De Creme and Chocolate Pecan Cake
Rosenblum Cellars, Wednesday, March 19, 2008
Featuring: Kent Rosenblum
Reception
2005 Chateau La Paws, Cote du Bone Blanc, California
First Course
KATAFI ROLLED JUMBO SHRIMP
Ginger, Coconut, Orange Broth and Rice Noodles
2005 Kathys Cuvee Viognier, California
2005 Roussanne, Appellation Series, Santa Barbara County
Second Course
RED WINE BRAISED RABBIT
Spinach Stuffed Thigh and Prosciutto Wrapped Loin
2005 Snows Lake Vineyard Zinfandel, Lake County
2005 Monte Rosso Vineyard Zinfandel Reserve, Sonoma Valley
Third Course
CARAMELIZED ONION TOPPED BEEF TENDERLOIN MEDALLIONS
Parsley Root Mash
2005 England-Shaw Vineyard Syrah, Solano County
2005 Pickett Road Petite Sirah, Napa Valley
Fourth Course
BLACKBERRY AND TOASTED ALMOND FILLED CRISP PASTRY
Vanilla Bean Ice Cream
Desiree, California
Elyse Winery, Tuesday, March 18, 2008
Featuring: Ray Coursen
Evolution of the Rhone Varietal in Napa Valley Seminar
2005 L Ingenue, Naggiar Vineyard, Sierra Foothills
2006 Nero Misto, California
2004 Le Corbeau, Hudson Vineyard, Los Carneros
2005 Syrah, Napa Valley
2004 Petit Syrah, Rutherford, Napa Valley
Reception
2005 L Ingenue, Naggiar Vineyard, Sierra Foothills
First Course
PAN ROASTED BLACK FRUIT GLAZED CORNISH GAME HEN
Stuffed Cannelloni and Green Onions
2006 Nero Misto, California
Second Course
GRENACHE BRAISED PORK BELLY
Slow Cooked White Beans
2004 Le Corbeau, Hudson Vineyard, Los Carneros
2004 Syrah, Napa Valley
Third Course
CORNED BEEF AND CABBAGE TIAN
Zinfandel Essence
2005 Couzins Zinfandel, Napa
2005 Zinfandel, Morisoli Vineyard, Napa Valley
Fourth Course
CHEDDAR AND PARMESAN CHEESE FLAN
Wild Mushroom Sauce and Sauteed Spinach
2001 Cabernet Sauvignon, Morisoli Vineyard
Napa Valley (En Jeroboam)
Fifth Course
BITTER SWEET CHOCOLATE MOUSSE
Hazelnut Tuile
Old World/New World
Featuring: Howie Rubin
Reception
2006 Elk Cove Vineyards, Pinot Gris, Willamette Valley
2006 Domaine Zind Humbrecht, Pinot Gris, Alsace
First Course
PAN CARAMELIZED SEA SCALLOPS
Black Truffles and Macomber Turnip Purée
2005 Newton, Unfiltered Chardonnay, Napa County
2004 Philippe Colin, Chassagne-Montrachet
Les Chenevottes, Premier Cru, Burgundy
Second Course
SEMOLINA DUMPLINGS
Tomatoes, Green Garlic and Wild Mushrooms
2004 Altamura, Sangiovese, Napa Valley
2003 Capannelle, Chianti Classico Riserva, Tuscany
Third Course
ROASTED VERMONT BABY LAMB
Potatoes Boulangerie and Tuscan Kale
2002 Peter Lehmann, Eight Songs Shiraz, Barossa Valley
2005 Domaine Courbis, Cornas Champelrose, Rhone
Fourth Course
FRENCH CANTAL AND AMERICAN CHEDDAR CHEESES
Dried Fruit Compote, Abruzzi Bread and Prosciutto
2003 St. Supery, Elu, Napa Valley
2003 Chateau Mongravey, Cru Bourgeois, Margaux
Fifth Course
DUET OF
Roasted Red Plum Filled Crepe and Dark Chocolate Purse
Testarossa, Thursday, March 13, 2008
Featuring: Rob & Diana Jensen
Reception
2006 Castello Chardonnay, Central Coast
First Course
PAN SEARED MAHI MAHI
Spring Onions and Golden Pineapple Butter
2006 Chardonnay,Sanford & Benedict Vineyard, Santa Rita Hills
2006 Chardonnay,Sleepy Hollow Vineyard, Santa Lucia Highlands
Second Course
WOOD GRILLED STRAWBERRY GLAZED WILD STRIPED BASS
Black Rice and Pinot Essence
2006 Palazzio Pinot Noir, Sonoma/Monterey/Santa Barbara
Third Course
TIAN OF LONG ISLAND DUCK BREAST
Fava Beans and Parsnips
2006 Pinot Noir, Sleepy Hollow Vineyard, Santa Lucia Highlands
2006 Pinot Noir, Garys Vineyard, Santa Lucia Highlands
2005 Cuvee Niclaire Pinot Noir, Santa Lucia Highlands
Fourth Course
DUET OF BRILLAT-SAVARIN AND ROBIOLA CHEESES
Golden Potato and Fennel Turnover
2005 Subasio Syrah, Sonoma/Santa Clara/Santa Barbara
Fifth Course
CHOCOLATE, RASPBERRY AND GENOISE STACK
Vanilla Bean Sauce
Rubicon Estate, Wednesday, March 12, 2008
Featuring: Scott Mcleod
Seminar
2007 Merlot
2007 Cabernet Franc
2007 Cabernet Sauvignon
07CS- 8
2007 Cabernet Sauvignon
07CS- 5
Blend 178X
C448768
Reception
2006 Blancaneaux, Rutherford, Napa Valley
First Course
GOLDEN POTATO FILLED CIALSONS
Coppa Ham, Cracked Pepper and Parmesan Cheese
2005 Edizione Pennino Zinfandel, Rutherford, Napa Valley
Second Course
VEAL AND FENNEL SEED SAUSAGE
Spring Bunch Onions and Morels
2005 Merlot, Rutherford, Napa Valley
2004 Cask Cabernet, Rutherford, Napa Valley
Third Course
SLOW BRAISED BEEF SHORT RIBS
Celery Root Mash and Winter Greens
2004 Rubicon, Rutherford, Napa Valley
2002 Rubicon, Rutherford, Napa Valley
Fourth Course
DUET OF WARM HAZELNUT TART AND APPLE ALMOND PHYLLO
Nutmeg Anglaise
Ferrari-Carano, Tuesday, March 11, 2008
Featuring: Aaron Piotter
Seminar- Elevation Perspective
Block 2B Cabernet Sauvignon
318 feet
Block 6A Cabernet Sauvignon
605 feet
Block 22A Cabernet Sauvignon
900 feet
Block 19A Cabernet Sauvignon
1,154 feet
2004 PreVail Back Forty
Reception
2006 Fume Blanc, Sonoma County
First Course
JONAH CRABMEAT AND AVOCADO SALAD
Micro Greens and Flash Fried Shallots
2005 Tre Terre Chardonnay, Russian River Valley
Second Course
MERLOT BRAISED LAMB
Over Cumin Laced Quadratelli Pasta
2004 Tresor, Sonoma County
2001 Tresor, Sonoma County
Third Course
WOOD GRILLED HERB RUBBED PRIME SIRLOIN
Golden Beet ‘Hash’
2004 PreVail West Face, Alexander Valley
2003 PreVail Back Forty, Alexander Valley
Fourth Course
BLACKBERRY CHEESECAKE
Chocolate Cream Filled Pastry Cone
2005 Eldorado Noir, Black Muscat, Russian River Valley
California Cabernet Reception, Friday, March 7, 2008
Crispy Appenzeller Filled Pork Tenderloin , Cabernet Cherry Sauce
Strawberry Glazed Roast Flank Steak, Cracked Pepper,
Red Wine Essence
HOT DISHES
Sauteed Wild Mushrooms and Chestnuts over White Cornmeal Polenta
Black Kale and Parmesan Cheese Laced Fingerling Potatoes
Pan Seared Striped Sea Bass in a Tomato Lobster Red Wine Broth
Stuffed Roast Veal Breast over Caramelized Fennel and Roasted Tomatoes
COLD BUFFET
Duck and Pecan Sausages over Beluga Lentil and Parsley Root Salad
Crisp Duck Confit over Cranberry and Frisee Salad
Assorted Pates with Dark Fruit Compotes
Smoked Pastrami Cured Hanger Steak over Roasted Winter Vegetables
Curried Vegetable Cous Cous
World Cheese and Bread Board
Assorted Antipasto
Pan Seared Pork Buns over Black Bean and Scallion Ragout
Pecan Crusted Pan Seared Sole over Braised Spring Onions
Yellow fin Tuna Tartar with Celery Root Slaw
Blackberry Glazed Roast Scottish Salmon with Chinese Black Rice and Leek Salad
Lobster Claws and Black Mussels in a Cabernet Essence
Flash Fried Scallops over Charred Sweet Corn, and Smoked Tomato Salad
Dessert
Assorted French Pastries
Spring Mountain, Thursday, March 6, 2008
Featuring: Jac Cole
Reception
2005 Estate Sauvignon Blanc, Napa Valley
First Course
SALMON FILLED PASTA “TAFFY WRAPPER”
Country Style Tomato Basil Butter
2005 Estate Pinot Noir, Napa Valley
Second Course
SYRAH BRAISED VEAL CHEEK
Kimbe Carrots and Leeks
2004 Estate Syrah, Napa Valley
Third Course
ROAST OSTRICH FAN FILLET
Cocoa Meritage Demi and Taro Mash
2003 Estate Elivette, Napa Valley
Fourth Course
WILD MUSHROOM AND SHALLOT BREAD PUDDING
Cantal Cheese Sauce
2003 Estate Cabernet Sauvignon, Napa Valley
1987 Estate Cabernet Sauvignon, Napa Valley
Fifth Course
WARM OPEN FACED APPLE AND PEAR PIE
Caramel Ice Cream
Ponzi, Wednesday, February 5, 2008
Featuring: Maria Ponzi
Reception
2006 Pinot Blanc, Willamette Valley
First Course
SCALLOP AND CRAB STUFFED JUMBO SHRIMP
Sweet Corn, Pea and Chardonnay Cream
2005 Chardonnay Reserve, Willamette Valley
Second Course
ROAST YELLOW EDGE GROUPER
Saffron, Lobster and Tomato Broth
2006 Tavola Pinot Noir, Willamette Valley
2005 Pinot Noir, Willamette Valley
Third Course
PINOT BRAISED PORK ‘OSSO BUCCO’
Over White Cornmeal Polenta and Tuscan Kale
2005 Pinot Noir Reserve, Willamette Valley
Fourth Course
LYCHEE NUT BAVARIAN
Toasted Coconut, Navel Oranges and Vanilla Bean Syrup
2006 Vino Gelato, Willamette Valley
Paitin, Tuesday, March 4, 2008
Featuring: Giovanni Pasquero
Reception
2006 Langhe Arneis, Vigna Elisa, Bricco di Neive
First Course
PAN ROASTED BRITISH COLUMBIA KING SALMON
Crisp Pancetta and Smoky Tomatoes
2006 Dolcetto D Alba, Sori Paitin, Bricco di Neive
Second Course
LONG ISLAND DUCK SAUSAGE
White Bean, Escarole, Wild Mushroom Soup
2005 Barbera D Alba, Serra Boella, Bricco di Neive
2004 Nebbiolo D Alba, Ca Veja, Bricco di Neive
Third Course
HERB GRILLED FLANK STEAK
Piedmontese Bra Cheese Tossed Gnocchi
2003 Barbaresco, Sori Paitin, Bricco di Neive
1999 Barbaresco, Sori Paitin, Vecchie Vigne, Bricco di Neive
Fourth Course
BLUEBERRY AND LEMON CURD TART
Candied Lime Sauce
Clos Pegase, Monday, March 3, 2008
Featuring: Jan Schrem
Presentation
Bacchus the Rascal, A Bacchanalian History of Wine Seen Through 4,000 Years of Art
Reception
2006 Mitsuko’s Vineyard Sauvignon Blanc
First Course
POTATO TOPPED PAN ROASTED ATLANTIC HALIBUT
Shaved Zucchini and Vin Blanc Sauce
2006 Mitsuko’s Vineyard Chardonnay
2005 Hommage, Chardonnay
Second Course
ORANGE AND BLACK PEPPER SEARED YELLOWFIN TUNA
Duet of Sauces
2004 Mitsuko’s Vineyard, Pinot Noir
Third Course
SLOW BRAISED BEEF SHOULDER POT ROAST
Winter Vegetables
2004 Hommage, Cabernet Sauvignon
2001 Hommage, Cabernet Sauvignon
Fourth Course
WARM COCONUT SPOONBREAD WITH CARAMELIZED GOLDEN PINEAPPLE
Pine Nut Nougatine
Benziger, Friday, February 29, 2008
Featuring: Chris Benziger
Reception
2006 Sauvignon Blanc, North Coast
First Course
PAN SEARED JUMBO SEA SCALLOP
Sweet Pea and Pencil White Asparagus Risotto
2006 Chardonnay, Carneros
Second Course
WOOD GRILLED CORVINA FILLET
Pinot Noir Butter
2005 Pinot Noir, Sonoma Coast
Third Course
CORIANDER AND PLUM RUBBED ROAST VEAL TENDERLOIN
Macomber and Golden Potato Puree
2004 Tribute, Biodynamic, Sonoma Mountain
2001 Reserve Cabernet Sauvignon Sonoma County
Fourth Course
BLACK CURRANT CHEESECAKE AND MOCHA LAYER CAKE
2005 Port, Dry Creek Valley
Falesco, Thursday, February 28, 2008
Featuring: Riccardo Cotarella
Seminar
Montiano. Lazio
1999
2000
2001
2003
2004
2005
Reception
2006 Est! Est!! Est!!! di Montefiascone
2006 Vitiano Rosato, Umbria
First Course
PAN SEARED ALMOND CRUSTED JOHN DORY
Pea Sprouts and Orange Shallot Sauce
2004 Falesco Ferentano, Lazio
2005 Falesco Ferentano, Lazio
2006 Falesco Ferentano, Lazio
Second Course
SAUTEED PAILLARD OF PORK TENDERLOIN
Sage, Prosciutto and Provolone Cheese
2006 Falesco Sangiovese, Umbria
Third Course
WOOD GRILLED BEEF LOMBATELLO
Porcini Mushrooms and Fennel Pasta
2003 Falesco Marciliano, Umbria
Fourth Course
DUET OF BLACKBERRY BREAD PUDDING AND RASPBERRY STRUDEL
Mango Strawberry Coulis
Falesco Pomele, Lazio
Bordeaux Appellations, Wednesday, February 27, 2008
Featuring: Howie Rubin and Dan Salvucci
Reception
2004 Chateau de Cruzeau Blanc, Pessac-Leognan
First Course
OVEN ROASTED MAINE LOBSTER
In a Tomato, Merlot and Saffron Essence
2000 Chateau Les Gravieres Grand Cru, Saint-Emilion
2000 Chateau de Fieuzal, Grand Cru Classe de Graves
Pessac-Leognan
Second Course
SHALLOT CRUSTED PAN SEARED COLORADO LAMB LOIN NOISETTE
Bordelaise Style
2004 Chateau Kirwan, Grand Cru Classe, Margaux
2004 Chateau Duhart-Milon, Grand Cru Classe, Pauillac
Third Course
DUET OF FRENCH CAMEMBERT AND AMERICAN HAYSTACK CHEESES
Duck Rillette and Toasted Baguettes
2003 Chateau Du Tertre, Grand Cru Classe, Margaux
2003 Chateau Phelan Segur, Saint-Estephe
Fourth Course
WARM GREEN APPLE AND ALMOND LATTICE PIE
Vanilla Bean Ice Cream
2003 La Fleur d’Or, Sauternes
Simi, Tuesday, February 25, 2008
Featuring Steve Reeder
Reception
2006 Sauvignon Blanc, Sonoma County
First Course
SHRIMP STUFFED ATLANTIC SKATE WING
Baby Bok Choy and Young Ginger Butter
2006 Chardonnay, Sonoma County
2005 Chardonnay, Russian River Valley
Second Course
CRISP FOIE GRAS AND CHICKEN ROULADE
Braised Fennel and Leeks
2004 Merlot, Sonoma County
Third Course
WOOD GRILLED PRIME FILET
Pan Seared Grits, Sautéed Porcini Mushrooms and Cheddar Cheese Sauce
2003 Reserve Cabernet Sauvignon, Alexander Valley
2004 Landslide Cabernet Sauvignon, Alexander Valley
Fourth Course
WARM CHOCOLATE ESPRESSO CAKE
Candied Orange Mascarpone
Hanzell Vineyards, Friday, February 22, 2008
Featuring Michael Terrien
SEMINAR
Chardonnay an Artisan Winery Approach
2006 9 Month Used Barrel
2006 Neutral Barrel
2006 New Barrel Ferment
2006 Total Blend
Reception
Piper Heidsieck, Brut NV
First Course
WOOD GRILLED FLORIDA POMPANO
Cara Cara Orange Sauce and Sugar Snap Peas
2005 Estate Chardonnay
Second Course
CRISP VEAL SWEETBREADS
Soft White Cornmeal Polenta, Green and Yellow Beans
2002 Estate Chardonnay
1995 Estate Chardonnay
Third Course
PASTRAMI STYLE ROAST SONOMA SQUAB
Flageolets and Black Kale
2004 Estate Pinot Noir
1994 Estate Pinot Noir
Fourth Course
PAVE SAUVAGE, EDEL DE CLERON AND CASHEL BLUE CHEESES
Wild Mushroom, Goji and Shallot Filled Brick Pastry
1984 Estate Pinot Noir
Fifth Course
WARM BAKED CHOCOLATE GANACHE TARTLET
Vanilla Bean Ice Cream and Cranberry Bark
Chimney Rock, Thursday, February 21, 2008
Featuring Elizabeth Vianna
Reception
2005 Elevage Blanc, Napa Valley
First Course
PAN CHARRED NEW ENGLAND BLACK BASS
Fennel Risotto and Cherry Meritage Essence
2004 Elevage Red, Stags Leap District
Second Course
PROSCIUTTO WRAPPED ROAST VEAL LOIN
Potatoes Anna and Dragon Tongue Beans
_2005 Cabernet Sauvignon, Stags Leap District _
2004 Cabernet Sauvignon, Stags Leap District
Third Course
CABERNET BRAISED SHREDDED BONELESS OXTAIL FILLED CREPE
Vermont Cheddar Sauce
2002 Reserve Cabernet Sauvignon, Stags Leap District
2001 Reserve Cabernet Sauvignon, Stags Leap District
Fourth Course
WARM PEACHES AND RASPBERRIES “NELLA PADELLA”
Vanilla Bean Ice Cream and Mango Coulis
HdV, Wednesday, February 20, 2008
Featuring Stephane Vivier
Reception
2005 Los Carneros Chardonnay
First Course
PAN FRIED CAROLINA MOUNTAIN TROUT
Tarocco Orange and Chardonnay Butter
2003 Carneros Chardonnay
Second Course
VERMONT PHEASANT AND CRACKED BLACK PEPPER BOUDIN
Wolfberries and Sauteed Fava Leaves
2004 Carneros Syrah
2005 Los Carneros Syrah
Third Course
WOOD GRILLED PRIME SIRLOIN MINUTE STEAK
White Maitake Mushrooms, Japanese Yams and Tuscan Kale
2004 Belle Cousine, Napa Valley Red Wine, Los Carneros
2001 Carneros, Napa Valley Red Wine
Fourth Course
WARM SPICED BARTLETT PEAR CHARLOTTE
Cape Cranberry Compote
Rodney Strong, Wednesday, February 13, 2008
Featuring Rick Sayre
Reception
2006 Charlottes Home Sauvignon Blanc, Estate Vineyards, Sonoma County
First Course
PAN SEARED ATLANTIC HADDOCK CAKE
Sweet Peas, Corn, Medley Tomatoes and Chardonnay Butter
2006 Chalk Hill Chardonnay Estate Vineyards, Sonoma County
2004 Chalk Hill Chardonnay Reserve, Sonoma County
Second Course
YELLOWFIN TUNA CARPACCIO, FRISEE AND FENNEL ROULADE
Shallot Aioli
2005 Janes Vineyard Pinot Noir Reserve, Russian River Valley
Third Course
PASTRY WRAPPED ROASTED ELK TENDERLOIN
Broccolini, Carrots and Garlic Confit
_2004 Cabernet Sauvignon Alexander’s Crown Vineyard
Sonoma County_
1999 Cabernet Sauvignon, Reserve, Sonoma County
Fourth Course
WARM ALMOND PHYLLO
with Hazelnut Mascarpone Filled Tuile
2005 A True Gentlemans Port Sonoma County
St. Supery, Tuesday, February 12, 2008
Featuring Michael Beaulac
Reception
2006 Sauvignon Blanc, Estate Bottled, Napa Valley
First Course
GRILLED JUMBO SHRIMP
In a Coconut, Kaffir Lime and Ginger Essence
2006 Oak Free Chardonnay, Napa Valley
2006 Virtu Napa Valley White Wine, Meritage
Second Course
MERITAGE BRAISED LAMB
Over Creamy Quadratelle Pasta and Broccolini
2003 Elu Napa Valley Red Wine
Third Course
CHAR ROASTED PRIME KOBE BEEF FLANK STEAK
Spring Garlic and Yellow Beans
2003 Cabernet Sauvignon, Napa Valley
2002 Dollarhide Cabernet Sauvignon, Napa Valley
Fourth Course
VANILLA BEAN CUSTARD WITH MORO ORANGE SAUCE
Muscat Grape Filled Almond Florentine Basket
2006 Moscato
Rising Stars, Thursday, February 7, 2008
Featuring
John Drady of Sonoma Coast Vineyards
Susan Durbrow of Gridley Family Cellars
and Bryan Page of Page Wine Cellars
Reception
Sonoma Coast Vineyards
2006 Sauvignon Blanc,Hummingbird Hill Vineyard,SonomaCoast
Page Wine Cellars
2006 Sauvignon Blanc, North Coast
Gridley Family Cellars
2006 Rose of Cabernet Franc, Napa Valley
First Course
DUET OF SCALLOP TOPPED JOHN DORY AND
CHAR SEARED YELLOWFIN TUNA
Chardonnay and Pinot Sauces
Sonoma Coast Vineyards
2005 Chardonnay
2004 Pinot Noir,Balistreri Family Vineyard, Freestone View Block
Second Course
CRISP CONFIT OF DUCK
Wild Mushroom and Fennel Wrapped Napa Cabbage
Gridley Family Cellars
2004 Cabernet Franc, Napa Valley
Third Course
BLACK KALE STUFFED MINT ROASTED LEG OF LAMB
Golden Potato Puree and Baby Orange Cauliflower
Page Wine Cellars
2003 Page, Proprietary Red, Napa Valley
2004 The Stash, Napa Valley
Gary Farrell, Wednesday, February 6, 2008
Featuring Nick Goldschmidt
Reception
2006 Sauvignon Blanc, Redwood Ranch, Sonoma County
First Course
PAN SEARED CHILEAN SEA BASS
Sauteed Swiss Chard and Tarragon, Meyer Lemon Butter
2005 Chardonnay, Cresta Ridge Vineyard, Russian River Valley
2005 Chardonnay, Starr Ridge Vineyard, Russian River Valley
Second Course
SWEET ONION STUFFED ROAST MOULARD DUCK THIGH
Mashed Fava Beans and Flash Fried Salsify
2005 Pinot Noir, Russian River Selection
2004 Pinot Noir, Starr Ridge Vineyard, Russian River Valley
Third Course
MAPLE SMOKED PRIME TENDERLOIN
Roasted Winter Vegetables and Red Wine Demi
2002 Merlot, Sonoma County Selection
2001 Cabernet Sauvignon, Sonoma County
Fourth Course
DARK CHOCOLATE CHERRY CREME BRULEE
with Toasted Coconut Tuile
Hedges, Tuesday, February 5, 2008
Featuring Christophe Hedges
Reception
2006 CMS White, Columbia Valley
First Course
RED WINE GLAZED CHAR ROASTED SCOTTISH SALMON FILLET
Celery Root and Fresh Garbanzo Beans
2005 CMS Red, Columbia Valley
Second Course
DARK CHERRY AND SYRAH BRAISED LAMB SHANK TORTELLO
Winter Greens and Roomano Cream
2004 Syrah Limited Single Vineyard, BelVilla North Block
Red Mountain
Third Course
BARBEQUED SKIRT STEAK
Wild Mushrooms, Black Barley and Baby Zucchini
2004 Three Vineyards, BelVilla, RMV, Hedges
2002 Two Vineyards Reserve, BelVilla, RMV
Fourth Course
CHOCOLATE, APRICOT AND VANILLA CHECKER BOARD CAKE
Raspberry Compote
2004 Single Vineyard Fortified, Hedges North Block
Super Tuscan, Monday, January 4, 2008
Reception
Insoglio, Campo di Sasso Bibbona 2005
First Course
PAN ROASTED MONKFISH OSSO BUCCO
Roma Tomato and Lobster Essence
Mongrana, Agricola Querciabella 2006
Vigorello, San Felice 2001
Second Course
PORCINI MUSHROOM AND SHAVED DUCK PROSCIUTTO RISOTTO
San Giovese and Plum Syrup
Cepparello, Isole e Olena 2003
Tignanello, Antinori 2004
Third Course
CHAR GRILLED PORTERHOUSE STEAK “FLORENTINE”
Garlic Tossed Cannellini Beans and Tuscan Kale
CaMarcanda, CaMarcando,Gaja 2003
Ornellaia, Tenuta dell’Ornellaia 2001
Fourth Course
DUET OF ITALIAN UBRIACONE AND JUNIPER RUBBED PECORINO
Graffiti Eggplant Filled Phyllo Basket
Sammarco, Castello dei Rampolla 2000
Sassicaia, Tenuta San Guido 2001
Fifth Course
WARM FROTH CHOCOATE AND STRAWBERRY TART
Marbled Whipped Cream and Almond Biscotti
Meritage Madness, January 30th and 31st
All Wines were tasted blind in the 2004 Vintage
Reception
Allora, Tresca, Napa Valley
First Course
CHAR SEARED GULF RED SNAPPER
Black Rice and Red Currant Butter
Terlato, Episode, Napa Valley
Flora Springs, Trilogy, Napa Valley
Second Course
SAVOY CABBAGE WRAPPED DUCK FOIE GRAS
Honshimeji and Yellow Foot Mushroom Broth
Dominus, Napa Valley
Pahlmeyer, Jayson, Napa Valley
Third Course
MINT AND CHERRY GLAZED LAMB SIRLOIN
German Butterball Potatoes and Braising Greens
Quintessa, Napa Valley
Joseph Phelps, Insignia Napa Valley
Fourth Course
VERMONT AYR CHEESE
Chestnut Purée, Grilled Vanilla Bean Brioche
Cloud View, Napa Valley
Girard, Artistry, Napa Valley
Fifth Course
WARM RED PLUM TART
Nutmeg Ice Cream
Allegrini Seminar and Dinner, Monday, January 28, 2008
Featuring Marilisa Allegrini and Leonardo LoCascio
Seminar
2006 Allegrini Soave
2006 Allegrini Valpolicella
Allegrini Palazo delle Torre
2004 Allegrini La Grola
2001 Allegrini La Poja
2003 Allegrini Villa Giona
2003 Allegrini Amarone
2004 Allegrini Recioto ‘Giovanni Allegrini’
Reception
2006 Allegrini Soave
Dinner
First Couse
STEAMED EASTERN ATLANTIC ROMBO FILLET
Caper, Parsley and Pink Grapefruit Butter
2006 Poggio al Tesoro Solosole
Second Course
FRESH DITALINI PASTA
Tossed with Dry Cherries, Black Pepper, Parmesan
and Broccoli Rabe
2006 San Polo Rubio
Third Course
CABERNET BRAISED VEAL OSSO BUCCO
Deconstructed
2005 Poggio al Tesoro Sondraia
Fourth Course
CINGHIALE, PEARL ONION, PORCINI
AND CRANBERRY SHELL BEAN CHILI
Pastry Dome
2004 San Polo Rosso di Montalcino
2001 San Polo Brunello di Montalcino
Fifth Course
WARM HAZELNUT CAKE
Chocolate Espresso Sauce
B.R. Cohn Seminar and Dinner, Friday, January 25, 2008
BR Cohn
Olive Hill Cabernet Sauvignon and Olive Oil Seminar
Featuring Dan Cohn
California Extra Virgin Olive Oil
Organic California Extra Virgin Olive Oil
Sonoma Estate Picholine Extra Virgin Olive Oil
2001 Cabernet Sauvignon Olive Hill Estate Vineyards
Sonoma Valley
2002 Cabernet Sauvignon Olive Hill Estate Vineyards
Sonoma Valley
2003 Cabernet Sauvignon Olive Hill Estate Vineyards
Sonoma Valley
BR Cohn Dinner
Reception
2006 San Luis Obispo County Rose
First Course
POACHED NANTUCKET SCALLOPS
Green Apple, Toasted Almond, and Green Peppercorn Butter
2006 Sonoma County Chardonnay
Second Course
WOOD GRILLED POMEGRANITE GLAZED BOB WHITE QUAIL
Purple Carrots and Fresh Chick Peas
2005 Syrcab Sonoma Valley
Third Course
PROSCIUTTO WRAPPED ROAST PORK TENDERLOIN
Celery, Black Olive and Tomato Tossed Pappardelle
2002 Cabernet Sauvignon Olive Hill Estate Vineyards
Sonoma Valley
2004 Cabernet Sauvignon Olive Hill Estate Vineyards
Sonoma Valley
Fourth Course
VERMONT WINNIMERE BARK WRAPPED CHEESE
Currant, Shallot Confit and Walnut Toast
2005 Cabernet Sauvignon Silver Label
North Coast
Fifth Course
PETIT DESSERT TRILOGY
Flourless Chocolate Cake, Apple Frangipane and Key Lime Pie
Swanson Vineyards, Thursday, January 24, 2008
Featuring Chris Phelps
Reception
2006 Napa Valley Pinot Grigio
2006 Oakville Rosato
First Course
PAN ROASTED GOLDEN TILE FISH
Snow Peas, Ginger Scented Jasmine Rice and Coconut Chardonnay Essence
2006 Chardonnay Salon Wine Selection Oakville Napa Valley
Second Course
DUCK, RICOTTA AND THYME FILLED CANNELLONI
Winter Braising Greens
2001 Oakville Merlot
2004 Oakville Merlot
Third Course
WOOD GRILLED HANGER STEAK
Mashed Sun Chokes and Roast Onions
1999 Alexis
2004 Alexis
Fourth Course
WARM PEAR FILLED BEIGNETS
Creme Fraiche and Vanilla Custard
2002 Late Harvest Semillon
Cardinale Seminar and Dinner, Wednesday, January 23, 2008
Featuring Chris Carpenter
Cardinale 2006 Component Seminar Barrel Samples
2006 Howell Mountain Merlot
2006 Stags Leap Cabernet
2006 Oakville Cabernet
2006 Mount Veeder Cabernet
Cardinale Dinner
First Course
PAN ROASTED LINE CAUGHT COD LOIN
Chardonnay Lobster Essence
2005 Galen Chardonnay Napa Valley
Second Course
BABY LAMB CHOP MILANESE
Fennel, White Cornmeal Polenta and Merlot Reduction
2003 Cardinale Premier Napa Valley Merlot Howell Mountain
Third Course
CABERNET BRAISED DAUBE OF BEEF
Chick Pea Dumpling and Wild Mushrooms
1996 Cardinale
1999 Cardinale
Fourth Course
MELTED LEEK CRESPELLE WITH SHAVED BRASOALA
Petit Basque Cheese
2005 Cardinale
Fifth Course
SUGAR DUSTED DARK CHERRY AND CUSTARD FILLED
Phyllo Purse
Quarterly Review of Wines "Best of the Best"
Tuesday, January 22, 2008
Reception:
1999 Roederer Estate L’Ermitage Brut Anderson Valley
First Course
CARAMELIZED DIVER SEA SCALLOPS
Tangerine Vanilla Cream and Pea Greens
2005 Spragia Family Vineyards
Gamble Ranch Vineyard Chardonnay, Napa Valley
Second Course
BLACKBERRY GLAZED ROAST LONG ISLAND DUCK BREAST
Black Lentils and Kimbe Carrots
2004 Wild Oak, Old Vines Zinfandel, Sonoma County
Third Course
ROAST DOUBLE CUT COLORADO LAMB CHOP
Golden Potato Cake and French Beans
2003 PreVail Back Forty,Alexander Valley
2003 Joseph Phelps Insignia, 30th Anniversary, Napa Valley
Fourth Course
WILD MUSHROOM, FENNEL AND BABY BRUSSEL SPROUTS
Pastry Vol au Vent and Aged Gouda Sauce
2003 Shafer Relentless, Napa Valley
2005 Caymus Vineyards
Special Selection Cabernet Sauvignon, Napa Valley
Fifth Course
WHITE AND DARK CHOCOLATE PANNA COTTA PYRAMID
Raspberry Coulis
Battle of the Cabernets
Wednesday, January 16 through Friday, January 18, 2008
Reception: Hall Vineyards | Napa Valley
Char Grilled Wild Chesapeake Bay Striped Bass
Winter Root Vegetable Mash, Cabernet Demi
Barnett Vineyards Spring Mountain, Napa Valley
Brandlin Vineyards Mt. Veeder, Napa Valley
Duet of Prime Sirloin Carpaccio and Tartar
Cardamom Pastry Lattice
Neyers Vineyards Conn Valley, Napa
Forman Vineyards Napa Valley
Cocoa and Plum Mole Rubbed Roast Venison Loin
Cream La Ratte Potatoes and Pearl Onions
Ladera Vineyards Howell Mountain, Napa Valley
Hewitt Vineyards Napa Valley
Farmhouse Cheddar, Beaufort Cheese and Tomato Tower
Parmesan Cheese Straw and Micro Greens
Robert Foley Vineyards, Claret Napa Valley
David Ramey Jericho Ranch, Napa Valley
Shortbread Crusted Chocolate Profiteroles
Mocha Custard
Opening Reception
Grand Opening Reception features over 50 wines from this years winemaker hosted dinners including Elyse, Ponzi, Hanzell, Spring Mountain, Allegrini, Hedges and St. Supery, to name a few..
Cold Passed
- Assorted Handmade Makis with a Ginger Semillon Essence
- Maple Smoked Salmon and Crème Fraîche Wrapped Cucumber
- Warm Roasted Tomato, Spinach and Mozzarella Croustades
Hot Passed
- Sweet Corn and Chardonnay Bisque with Pumpkin Oil
- Long Island Duck and Thyme Fritters with Lingonberry Sauce
- Cabernet Braised Beef Short Ribs and Fennel Filled Crepes
Cold Buffet – White Wines
- Coconut, Lemongrass and Riesling Poached Gulf Shrimp
- Pan Roasted Chilled Scottish Salmon over Tomato, Black Olive, Shallot and Basil Salad
- Flash Fried Nantucket Scallops over Macomber Turnip and Green Apple Slaw
- Pan Seared Haddock Cakes over Baby Arugula, Roasted Pepper and Lime Salad
- Champagne and Shallot Steamed Maine Lobsters, Black Mussels and Count Neck Clams
- Slow Braised Chicken, Yellow Curry and Golden Raisins over Jeweled Rice Salad
Hot Buffet – White Wines
- Fresh Sweet Maine Shrimp, Pearl Onion and Dill Risotto
- Wood Grilled Atlantic Swordfish in a Carrot-Ginger Pinot Gris Sauce
Cold Buffet – Red Wines
- Selection of World Artisan Cheeses with Walnut Bread, Scallion Crackers and Winter Fruit Compotes
- Roasted Winter Vegetable and Cous Cous Salad
- Crisp Confit of Long Island Duck over Black Tuscan Kale and Barley Salad
- Assorted Pates, Sausages and Terrines with Cranberry Pinot Relish
- Five Spice Rubbed Pork Tenderloin Pastrami over Shaved Red Cabbage and Crispy Onions
- Crack Pepper Rubbed Roast Venison over Chestnut, Sweet Potato and Wild Mushrooms
Hot Buffet – Red Wines
- Winter Squash and Rosemary Gnocchi in Parmesan Cheese Sauce
- Baby Lamb Milanese with Vegetable Cremolade
Carving
- Pastry Wrapped Halibut, Spinach and Salmon Coulibiac in a Saffron Sauvignon Blanc Sauce
- Herb and Garlic Crusted Prime Beef Sirloin in a Syrah, Plum and Cardamom Sauce
Desserts
- Selection of French Pastries
Daniel Bruce
