Chef Winemaker Dinner- Dining through the Decades
Charcuterie and Amuse-Bouche | Chef Ayoub | 1940’s
Charcuterie, Cheese and Potato Dumplings, Clams Casino, Oyster Rockefeller
1st Course | Chef June | 1960’s
Vintage Moon Glow: Lime Gelatin, Dehydrated Pineapple Chip, Roasted Fresh Pecans, Cottage Cheese Panna Cotta
2nd Course | Chef Diego | 1970’s
Forest Champignon Soup en Croûte: Chicken Broth, Crème Fraiche, Ceps, Chanterelle, Champignon de Paris, Wood Ear, Shiitake, Puff Pastry
Third Course | Chef Cote | 1980’s
Citrus roasted beet salad: Frisee, Goat Cheese, Spiked Pecans, Beet Powder, Citrus Vinaigrette
Entrée | Chef Andrew & Chef Mariela | 1920’s & 1990’s
Duck L’Orange, Green Beans Almondine, Fried Gouda Mac & cheese, Sasanian Osetra Caviar
Dessert | Chef Joebeth | 1950’s
Rum Pineapple Upside-Down Cake