Chefs and Cellars 2012

Chefs and Cellars

Sunday, September 9, 2012

Presented By

Chef John Brand and Dr. Scott Duncan

To Start…

Diebolt-Vallois, á Cramant, 2010 Blanc de Blanc

Macon-Lugny

 

Kampachi, Uni, Yuzu Kosho, Sea Spears,

Smoked Char Roe

Chablis Grand Cru Vaudésir, 2001, Jean Paul Droin

 

American Caviar, Oregon Sturgeon,

Brandade and Egg

Meursault-Blagny, 2010 Domaine Thierry et Pascale Matrot

 

Monterey Bay Sardine, Chips, Fresh Herb,

Meyer Lemon

Corton Charlemagne, Grand Cru 2006, Rapet, Pere el Fils

 

Red Deer Striploin

Juniper, Pain d’epice, Parsnip, Maitake

and Pickled Huckleberry

Chateau Cantemerle, Haut-Medoc, 1996, Bordeaux

 

Artisan Cheese Board

House Ricotta from Taylor TX, Cypress Grove – Humboldt County, Comte – Jura France

Selection of Embellishments

Chateau D’Armailhac, Pauillac Grand Cru Classé, 1996

 

Valrhona Chocolate Tasting

Equitorial Mousse, Caramelia Gelato,

Jivara Sponge and Bouchon

Ice Wine, Riesling, Pellar Vineyards, 2007

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