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
Chef John Brand 