Great Taste Magazine

Rancho Bernardo Inn invites carnivores to expand their culinary perspective and join El Bizcocho and Leonesse Cellars for five adventurous courses of vegan cuisine, paired with artisan wines, on Friday, March 12, 2010. Vegans welcome, too, of course!

 Helmed by Executive Chef Judd Canepari, the renowned culinary team at El Bizcocho will present an innovative, world-class vegan menu free of animal products. Diners attending the “Vegan Affair” dinner will enjoy five tantalizing courses made without butter, milk, or eggs.

 Food with Roots ~ A Vegan Affair

 Amuse

 Barely Cooked San Marzano Tomato Soup

 Thyme, Pickled Cucumber, Chive Oil, Black Truffles

 Leonesse Cellars 2008 Roussanne

 Ahi Melon Sashimi

 Junmai Shizuku Sake, Japanese Sticky Rice, Fresh Wasabi,

 White Soy Liquid Gel, Shiso Tempura

 Leonesse Cellars 2008 Muscat Canelli

 Edamame Hummus

 Teriyaki Glazed Maitake Mushroom, Agedashi Tofu,

 Green Onions, Chili Brewed Soy

 Leonesse Cellars 2008 Melange de Blanc

 “Gardein” Chicken Breast

 Puy Lentils, Chic Pea & Vegetable Curry, Fried Squash Blossom

 Leonesse Cellars 2008 Viognier

 Spring Pea Farro Porridge

 Black Truffle, Globe Carrot, Baked Tofu, Pea Tendrils

 Leonesse Cellars 2006 Syrah

 Tofu Cheesecake

 Liquid Nitrogen Berry Risotto, Maple Sugar, Dark Chocolate Consommé

 Leonesse Cellars 2005 Cinsaut

 WHEN: Friday, March 12, 2010

 WHERE: El Bizcocho at the Rancho Bernardo Inn

 17550 Bernardo Oaks Dr.

 San Diego, CA 92128

 RESERVATIONS: Please call 858.675.8550

 COST: $70 per person, $95 with wine pairing (excluding tax and gratuity)

 WATCH: For more information on Rancho Bernardo Inn’s vegan dinner, please view this video of Chef Canepari and the wine host at Leonesse Cellars: http://winehosttv.com/?page_id=165

December 14, 2009
Chef Michael Poompan

MENU

Winter greens (maggies farm), persimmon, pecan, blue cheese or maple-raisin vinaigrette

Poached winter vegetables, salsa verde – Carrots (weiser farms), turnips (Valdivia farms), fennel (rutiz farms), and beets (Jaime farms)

Garlic mashed potato

Haricot verts

Roasted turkey, creamy caper sauce

Colorado hybrid striped bass (cleanfish), mussel broth (Carlsbad aqua farms), braised leeks

Alaskan black cod, white miso sauce, honshimeji mushrooms

Chocolate bread pudding
Poached pears with caramel

www.trachts.com

Morton’s has redefined their menu for a limited time only!$75/person

SIMPLY FONDUE INVITES YOU TO BE OUR GUEST AND EXPERIENCE A WHOLE NEW APPROACH TO SUSTAINABLE & ECO-FRIENDLY WINEMAKINGAn Evening with Frogmore Creek and 42 Degrees South Vineyards, both of Tasmania, AustraliaPlease join us for a complimentary wine and fondue dinner!DATE: WEDNESDAY, JANUARY 26TH 2010TIME: 6:30 p.m. Cocktails; 7 p.m. DinnerLOCATION: Simply Fondue, 31761 Camino Capistrano, San Juan CapistranoPLEASE RSVP AT CLAUDIASCHOU@YAHOO.COM OR CALL (562) 983-8139.Appetizers:Chicken Satay SkewersPaired with 42 Degrees South “unwooded” Chardonnay ’06Salad:Gorgonzola Field GreensPaired with 42 Degrees South Sauvignon Blanc ’07Fromage:Traditional SwissMediterranean CheddarPaired with Frogmore Creek “oaked” Chardonnay ’06Entree:Six pepper beef tenderloin, Bacon wrapped beef tenderloin, Herb-crusted Pork loin,Roasted garlic chicken, Jamaican jerk chicken & Black tiger shrimpServed with assorted fresh vegetables and three cheese raviolis.Paired with Frogmore Creek Pinot Noir ’06Chocolate Fondue:Original Milk Chocolate with WalnutsRaspberry Cabernet with Dark ChocolateGrand White with Grand MarnierPaired with Frogmore Creek Iced Riesling ’06Please RSVP to Claudia Schou at claudiaschou@yahoo.com or call (562) 983-8139About FROGMORE CREEK VINEYARDEstablished in 1996, Frogmore Creek Vineyard was founded on the principle of striving for excellence: in farming methods, wine production and service. The vineyard is located at Penna – 30 minutes drive from the city of Hobart in southern Tasmania (Australia). Critical climate indicators such as rainfall, temperature, sunshine hours, number of rain days and humidity combine at Frogmore Creek, making it a premium quality wine area. Southern Tasmania’s cool climate produces wines more like those of Europe than mainland Australia – internationally acclaimed reds and whites of exceptional quality. Frogmore Creek aims to create a biologically diverse environment for the vines and nature’s creatures. By utilizing safe farming methods the waterways will be a safe place for frogs, fish and birds. Since the first vines were planted and the dams established, three species of frogs have made the vineyard their home. The vineyard is also home to a number of native hens.About SIMPLY FONDUE Simply Fondue combines state-of-the art cooking with ambrosial cheeses and a variety of savory seasoned bouillon broths for dipping a wide array of entrées such as fresh beef, lobster, shrimp, pork, poultry, tofu and gourmet vegetables. If you have a sweet tooth, you will most certainly enjoy Simply Fondue’s delicious selection of specialty chocolate fondues. Round out the evening with a glass of wine from our award-winning wine list or try one of our popular, creative martinis.Open for dinner daily.Simply Fondue has two Orange County locations: 28719 Los Alisos Blvd., Mission Viejo (949) 707-5200 and31761 Camino Capistrano, San Juan Capistrano (949) 240-0300.www.simplyfondueorangecounty.com.

Oregon truffles will be celebrated nationally by the renowned Blackberry Farm during a culinary event Feb. 5 through Feb. 7.Leslie Scott and Charles Lefevre of the Oregon Truffle Festival and New World Truffieres will join Executive Chef Rocky Maselli of Marché Restaurant in Eugene, Ore., as Ambassadeurs de truffe, bringing their beloved ingredient to the American Southland.This event will follow the anticipated success of the Fifth Annual Oregon Truffle Festival Jan. 29 through Jan. 31.The convergence of the Pacific Northwest and the American South will inspire a heavenly melding of cuisines and philosophies that champion the seasonal and the farm-raised. “The chefs and artisanal food producers who have gathered at the Farm are not cooking from recipes or trends. Rather, they are studying what the land offers each day with one thing in mind: to help the food be what it wants to be and to use that essence to create a dish that expresses a particular place on a particular day,” says Chef Sam Beall of Blackberry Farm.This responsive way of treating ingredients has earned Blackberry Farm recognition as a leader in gastronomic excellence from such culinary and hospitality organizations as Relais and Chateaux, Relais Gourmand, Gourmet magazine, and Zagat.The Farm’s achievement in connecting culinary experiences with social value is what links it with the truffle supporters of Oregon. Leslie Scott, managing partner of the Oregon Truffle Festival, makes it her mission to link the beauty of Oregon’s bounty with the social aspects of rich experiences, relationships and lasting memories. Her commitment to authenticity and conviviality create an atmosphere where far more than food is being shared.“There is nothing more authentic than fresh, seasonal food being enjoyed by all kinds of people around the table. We want our guests to understand not just the connection of farm-to-table but how those connections and relationships create culture and build community. That Oregon has such fantastic native culinary truffles to warm us during the winter months gives us something to look forward to celebrating every year,” says Scott.The weekend will showcase the celebrated fungi through a mélange of educational events and experiences led by mycologist Charles Lefevre – whose truffle trees are planted at Blackberry Farm – and Blackberry Farm’s truffle dogs and their trainer, Jim Sanford. Saturday culminates in a truffle dinner with an exceptional menu prepared by Rocky Maselli and chefs from Blackberry Farm, paired with outstanding wines from Oregon winemaker Josh Bergstrom of Bergstrom Wines.The Blackberry Farm event is sure to represent a leap in culinary prestige for Oregon and its New World Truffles since it follows the internationally recognized Oregon Truffle Festival and places them prominently on the national stage of gastronomic eminence. It will be a benchmark sure to hasten the fruition of Oregon and North America’s emerging truffle industry.

December 8, 2009
Chef Derrick Hamilton

FIRST COURSE
Tuna Tartare?
Ahi Watermelon Tartare, Diced Watermelon, Diced Ahi Tuna, Crushed Marcona, Sesame Seeds, Chives, Spicy Red Wine Dressing, Sesame Lavosh

SECOND COURSE
Pot Pie?
Warm Lobster Salad with Puff Pastry top, Butter Poached Lobster, Celery, Lemon Tarragon Aioli, Heirloom Tomato, Micro Arugula,
Orange Segments, Red Onion

THIRD COURSE
Surf & Sand?
Chorizo & Sea Bass, Pan Roasted Sea Bass, Warm Chorizo Vinaigrette, Sauteed Confit, Roma Tomatoes, Asparagus, Fingerling Potatoes

FOURTH COURSE
Glazed Chocolate Cake?
Soy Braised Shortrib, Braised Shortrib, Soy Hoisen Plum Sauce,
Carrot Puree, Crispy Rice Cake

FIFTH COURSE
Scallops?
Scalloped Bananas, Brule Banana, Dark Chocolate Cre’me Anglaise, Israeli Cous Cous Rice Pudding, Toasted Almond Gelato

There you are one holiday morning & you go & grab the big box with your name on it.  You open it knowing it is going to be the greatest gift of all time.  You are so excited and what happens next.  You get socks & underwear.  Well, let’s call these some unexpected gifts.  Every course I will prepare will make you think you are getting something you are not, but this time instead of socks & underwear, you get some phenomenal food.

www.FlightOC.com

The formal affair includes outdoor wine tasting of current vintages and library wines, a gourmet five-course meal with wines matched to each course, entertainment and dancing. The price of the dinner is $125.00 per person.For more information visit: www.orfila.com

October 8, 2009
Chef Michael Richmond

“Soup and Sandwich”

Boston Dry Scallop en su Concha
Estate Napa Chardonnay ‘07

Iowan Red Duroc Pork with Red Chile Polenta
Carneros Pinot Noir ‘06
Estate Napa Pinot Noir ‘06

Cassis Grilled Quail with Oaxacan Tamale
Sonoma Coast Syrah ‘07

Pomegranate Honey Butter Torte with Stone Fruit
Bouche D’Or Late Harvest Chardonnay ‘08

www.Catering@GoldenTruffle.com

November 8, 2009
Chef Amy Sweeney

AMUSE

Puree of butternut squash with paprika oil
2008 Robert Sinskey Vineyards Abraxas

DINNER

Young Lettuces with roasted Bartlett pear, Humboldt Fog, spiced & candied pumpkin seeds & a sherry vinaigrette
2008 Robert Sinskey Vineyards Pinot Blanc

House Made Herb Pappardelle with sprouting broccoli,
dandelion & ricotta salata
2008 Robert Sinskey Vineyards Pinot Noir

Wood Oven Roasted Lamb Loin with roasted baby
root vegetables & sautéed beet greens
2008 Robert Sinskey Vineyards Cabernet Franc

DESSERT

Fuji Apple Crumble with vanilla bean ice cream

www.AmmoCafe.com

View event posting

November 11, 2009
Chef Haley Nguyen

FIRST COURSE

AHI TUNA STACKS
Ahi tuna cubes tossed with rice powder, hot house cucumber & pomegranate
in a coconut vinaigrette on top of sesame crackers

Wine:  Drei Dona 2008 Blanc di Rosenere
Grape:  40% Chardonnay, 30% Sauvignon Blanc & 30% Malvasia
Region & Country:  Emelia Romagna, Italy

SECOND COURSE

FREE-RANGE CHICKEN “PHO”
Free-range chicken & rice noodle in a clear & flavorful broth,
served with fresh basil, chili & bean sprouts.

Wine:  Marcato 2008 La Giareta
Grape:  100% Pinot Grigio
Region & Country:  Veneto, Italy

THIRD COURSE

BLACKENED TALAPIA
Seared Talapia filet with spicy Asian spice rub served with scallion rice cakes
& Obo squash, then drizzled with a ginger sauce

Wine:  Tenuta Vitanza 2007 “Volare”
Grape:  100% Sangiovese
Region & Country:  Toscana, Italy

FOURTH COURSE

 PINEAPPLE PORK
Medallions of roasted pork tenderloin on leeks & pineapple chutney,
served with Shanghai noodle & baby bok choy

Wine:  Drei Dona 2008 Rosso di Rosenere
Grape:  85% Sangiovese & 15% Cabernet Sauvignon
Region & Country:  Emilia Romagna, Italy

FIFTH COURSE

TAPIOCA PUDDING
Tapioca pearls in coconut juice with sponge cake
topped with orange & Asian pear chutney

www.xanhbistro.com

November 12 – 13, 2009
Chef Deleon

DELEON BRINED PORK SHOULDER
Organic micro herb salad, orange-pomegranate reduction
Deleon Reposado Tequila

GRILLED CALAMARI ESCABECHE
Deleon Diamante Tequila, Lime essence, Lipstick peppers,
Harissa, Ciabatta Crostini
Deleon Diamante Tequila

FLAT IRON CHARRED SKIRT STEAK
Deleon Tequila marinated golden watermelon, Pepato, wild rocket
Pick your poison:  Deleon Reposado or Deleon Diamante

BAKED ALASKA “MARGARITA STYLE”
Lime sherbet, Deleon Reposado Tequila Flambee

www.sofitel.com

CHAR CRUST DIVER SCALLOPS
Cucumber Carpaccio, Star Fruit Glass, Micro Wasabi
& Adobe Coriander Oil
Provided by Chef Erasmo Rodriguez

MEDITERRANEAN SEAFOOD SOUP
Lotte & Shrimps, Aioli Foam
Provided by Chef Frederic Castan

BAROLO BRAISED VEAL SHANK
Celery root Puree, Roasted Porcini & Baby leeks, Natural Jus
Provided by Chef Matt Leonard

FLOURLESS CHOCOLATE CAKE
Sea salt Caramel Sauce, Spiced Pear Sorbet
Provided by Chef Rob Wilson

Attended By:  Teri Williams

Best Bite:  MEDITERRANEAN SEAFOOD SOUP

www.ocjazzfestival.com

Menus created by Sofitel legend Metropole Hanoi Hotel’s
Chef Nguyen Thank Van
Re-created by Sofitel Executive Chef Marius Blin

LUNCH

APPETIZERS
Seafood & Mung bean sprouts soup, “Southern style”, with a hint of bitterness

ENTREE

JOURNEY TO VIETNAM
Hanoian deep-fried “nem”

DELICACIES

SOUVENIRS D’INDOCHINE
Banana Cre’me Bru’lee, Honey ice-cream & bee pollen

DINNER

APPETIZERS
Seafood & Mung bean sprouts soup, “Southern style”, with a hint of bitterness, & a Fresh Northern spring roll

ENTREE

BEEF COOKED THREE STYLES
Traditional recipe used to prepare tiger meat in the past

DELICACIES

SOUVENIRS D’INDOCHINE
Banana Cre’me Bru’lee, Bavi honey ice-cream & bee pollen

www.sofitel.com

Lust
OYSTER ON THE HALF SHELL
Pineapple Champagne Mignonette/Pickled Thai Chiles

Greed
FLATBREAD PAIR
Classic Cheese Flatbread/Everything Flatbread

Wrath
CALIENTE Y FRIO
Spicy Crab Cake/Orange Aioli
Apple, Jicama, & Red Onion Slaw

Pride
ALL OF THE DUCK
Foie Gras/Duck Breast/Braised Duck Leg
Polenta Cake/Orange Marmalade Sauce

Envy
LITTLE FISH TO BIG FISH
Sauteed Sandab/Cauliflower Puree
Leek & Fennel Fondue Trout
Pan Roasted Salmon/Truffled Mashed Potatoes

Sloth
OLD CLOTHES
Slow Braised Ropa Vieja Shortrib/Plantain Tostones
Salt & Pepper Tortilla Strips

Gluttony
CHOCOLATE  CHOCOLATE  CHOCOLATE
Chocolate Cake/Creme Anglaise
Chocolate Gelato/Chocolate & Marcona Almond Discs
Chocolate Fondue Paint/White Chocolate Beignets

www.flightoc.com

Starter
Petite Local Greens, Saint Maure, Blood Orange, Heirloom Beets, Pistachia Vinaigrette.

Matua Sauvignon Blanc 2008, New Zealand

Main Event
Braised Lamb Shank Ravioli, 24 Hour Tomato Sauce, Crispy Herbed Crumbs.

4 Storied Napa & Sonoma Cabernets Tasted Blind. You Decide the Winner

Dessert
Bread Pudding, Horchata Creme Anglais, Pumpkin Ice Cream

Leacocks Bual Madeira 10 Year

October 23 , 2009
Chef Fred Mensinger

Welcome Hour
Maytag blue cheese filled profiteroles, Grilled tomatoes with orange blossom vinaigrette, Cheese straws with smoked Salmon.
Luxe Brut Sparkling Wine, Columbia Valley 2003

Tagliatelle of Saffron and Cucumber-Honey Shooter
Endives with Blue crab and Crème Fraiche
Chateau Ste Michelle “Horse Heaven Hills”, Sauvignon Blanc, 2008

Grilled Niman Ranch Filet Mignon with Veal Cheek Ravioli
Onion marmalade, Pancake potatoes, Haricot vert,
Red wine reduction, Basil oil
Chateau Ste Michelle “Indian Wells” Cabernet, Columbia Valley 2007

 Meringue Gooseberry Tart, Chocolate Flowerless Cake,
Peanut Crème Brule
Michelle Ethos, Late Harvest Riesling WA 2006

Attended By:
Best Bite:

www.anaheim.hilton.com

October 9, 2009

Chef David Kesler

 MENU

Tagliatelle tossed with Lobster, Asparagus, with wild mushrooms
finished with a light Truffle cream

Seared beef carpaccio with parsnip capellini, Bleu cheese & herbed croutons
Pouilley-Fuse Louis Jadot 2006

Ballotine of capon with pistachios, Peach
& plum salsa with Chardonnay butter
Cardinal Cusanus, Riesling Spatlese, Mosel 2006

Mocha Semifreddo with cinnamon crisp and fresh berries
Andre Andrieux Cote Rotie 2007

Source Paramount, Napa Valley 2003

www.cellardining.com

Smoked Trout Pate
with Paul Anheuser, Blanc de Pinot Noir Nahe, Germany  2008
*****
Sage Bratwurst
curry cream sauce, pretzel bread. braised cabbage
with Stephen Ehlen, Reisling Spätlese
“Erdener Treppchen,” Mosel, Germany 2007
*****
Beer Braised Beef Brisket
spaetzle, market vegetables, beef jus
with Nelles , Trocken Pinot Noir (Spatburgunder)
Ahr, Germany 2007
*****
Apple Streudel
with Frogmore Creek, Iced Reisling
Tasmania  2006

www.sagerestaurant.com

October 18, 2009

Guest Chef Dave Martin
Chef Zov Karamardian

MENU

Dave’s Black Truffle Mac & Cheese
Blend of black truffles, Brandy & fontina, slow cooked
with fresh thyme & oregano

Cider-Marinated Pork Tenderloin
Hoisin & fresh apple cider with apricot & mango chutney, roasted wild mushroom mashers & brussel sprouts

Pumpkin Panna Cotta
Sour cream & pumpkin panna cotta with gingerbread cookie

www.zovs.com

Amuse
Preserved Lemon Guacamole with Blue Crab

Ceveches
Octopus – Sea bass – Lobster
Jorge Ordondez, “Botani” Moscatel, Malaga, Espana 2008

Soups
Wild Mushroom/Duck Confit/Porcini Cream
Smoked Tomato/Rock shrimp/Tequila Crema
Roasted Poblano/Huitlacoche Crema
Crios, Malibec Rose, Mendoza, Argentina 2008

Intermezzo
Paleta of Hibiscus

Seafood
Vanilla butter poached Lobster with Aji Amarillo
Cilantro Soft Taco, Boniato Root, Chorizo, Saffron Broth
Macrostie, “Wildcat Mountain” Chardonnay, Sonoma Coast 2006

Lamb
Barbacoa Tamale with Salsa Borracha
Chop with Ancho Harrissa
Loin with Surrano Ham and Olive Chimichurri
Alma Negra, Bonarda/Malbec, Mendoza, Argentina 2006

Dessert
Goat Cheese Mousse
Orange-Cajeta Syrup, Sweet Potato Chips, Lemon-Mango Salsa
Jorge Ordonez, “Victoria 2″ Cafe Harvest Moscatel, Malaga, Espana 2008

 Fuego at Hotel Maya, Executive Chef-Jesse Perez

 www.fuegolongbeach.com

Attended By: Teri Williams & Erin DeWitt
Best Bite: Vanilla Butter Poached Lobster with Aji Amarillo

Sapphire Laguna’s Local Fall Harvest Dinner Party on Wednesday, November 4, will feature a meal prepared by Chef Azmin Ghahreman and his culinary team. Special guests of honor will be Evan Marks, founder and executive director of The Ecology Center, and Tim Hussman, president of Newport Meat Company, both discussing the impact of local sustainable farming. Chef Azmin himself will be available to talk about the ingredients used and how they were grown or raised and their journey from the farmer or fisherman to Sapphire’s tables.

The cost of the three-course dinner is $65 per person, exclusive of beverage, tax and gratuity. Open seating from 5:30 to 10 p.m. For reservations, please call 949-715-9888.

Menu

Appetizer Selections
Madison Farm Natural-Raised Lamb Warka
Kohlrabi Lentil Stew, Natural Jus and a Hint of Cumin Oil
or
Pacific Bluefin Tuna Two Ways
Demi-Seared with South Coast Farms Vegetable Vinaigrette
Spicy Tuna Stack, Crushed Citrus Avocado
or
“Farmers Salad” Through the Eyes of a Fishmonger
Local Laguna Day Boat Spiny Prawns, Warm Champagne Dressing

Entrée Selections
Santa Barbara Kayo Ranch Natural Beef Tenderloin
Hand-Cut Fries, Sautéed Spinach, Tomato Béarnaise
or
Crispy Shelton Farms Chicken Breast, Fall Vegetable Medley
Confit Leg Ravioli, Roast Onion Jus
or
Grilled Local Sea Bass, Chardonnay Clam Broth
Sweet Corn Risotto and Wilted Pea Shoots
or
Study of Organic Squash, Root Vegetables and Apples from South Coast Farms

Dessert Selections
Pistachio-Date Pudding
Yoghurt Gelato, Liquid Honey Crème
or
A Salute to California Farmstead Artisanal Cheeses, Condiments

September 17, 2009
Chef Vincent Muraco and Chef Joyce Goldstein

GREETING AND WELCOME
Crispy Croquetas, Ham & Gruyere cheese
Poema Cava extra dry, Penedes, Spain

TAPAS
Piquillo peppers, Goat cheese, Golden raisins & Pine nuts
Crushed chickpeas, Grilled bread & Paprika
Escalivada, Eggplant, Onion, Peppers & Focaccia
Albondigas, Cumin & cinnamon meatballs with Almond sauce
Grilled shrimp, Romesco
Serrano-wrapped mellon, Mint, Hot pepper
Albarino, Burgens, Rias Biaxas, Spain
Fino Sherry, Dios Baco, Jerez, Spain (NV)

TAGINES
Lamb shoulder, Couscous, Raisins, Almonds, Ras al hanout
Fish, Chickpeas, Roasted peppers, Chermoula
North African vegetable couscous, Tomatoes, Artichokes,
Squash, Chickpeas & Harissa
Castelvetrano green olive & marble potato stew
Telmo Rodriquez, “Basa”, Rueda, Spain (2006)
Los rocas, Garnacha, Calatayud (2005)

CARDAMOM ASSIETTE
Dark chocolate madeline, Black cardamom, Burnt orange
Green cardamom panna cotta, Pistachio brittle with
“Langues de chat” meringue
Pedro Ximenez, Sherry, Dios baco, Jerez, Spain (NV)

Attended By:  Teri Williams
Best Bite:  Castelvetrano green olive & marble potato stew

www.jdvhotels.com

September 12, 2009
Chef Rich Mead

 MENU

Grilled Pizzas
Burrata cheese, Cob oven roasted South Coast Farms veggies,
Heirloom cherry-tomato jam

Cob Oven Roasted Carlsbad Aquafarm Mussels
Panko, Herb butter

South Coast Farms Melon & MM Livestock Ham
Fresh mint, Extra virgin olive oil

Santa Barbara Spot Prawns & Local White Sea Bass
Herb polenta, Tomato verbena broth, Extra virgin olive oil

Herb Grilled MM Livestock Chicken
South Coast Farms cob oven roast zucchini, squash,
bell peppers & Weiser Farms pee-wee potatoes, Poulet jus

Grilled J & J Grassfed Beef Sirloin
Grilled corn, Caramelized sweet Bermuda onions, McGrath Farms
fresh Mexican red beans, Padron peppers, Beef jus, Grilled tomatillo sauce,
Mixed greens, Fresh corn tortillas florales

White Cheddar Goat Cheese & Winchester Farms Jalapeno Gouda Cheese
Wild Arugula, Toasted walnuts, Fig port reduction

Grilled Tenerelli Orchards Peach Cobbler
Burnt honey sauce, Vanilla Cre’me Fraiche

 WINE AND BEER

Each course is paired with the appropriate wine

Attended By:  Teri Williams

Best Bite:  Santa Barbara Spot Prawns & Local White Sea Bass