First Course – Chef Ben Heese – Whitefish Mountain Resort

Banana Crusted Hawaiian Albacore Nigiri
with Coconut Cream, Shiso, Micro Lemongrass and Jalapeno Vinaigrette

Paired With: Cleto Chiarli Blanc de Blanc Brut 'NV -- Emilia Romagna, Italy


Second Course – Chef Jeremy Grossman -- Abruzzo Italian Kitchen

Anson Mills White Corn Grit Cake with Mushrooms,
63-Degree Egg and Parmigiano Reggiano

Paired with: Olianas Vermentino -- Sardegna, Italy


Third Course – Chef Melissa Mangold – Latitude 48

Tamarind Chili Duck Confit with Kimchi Scallion Pancake,
Green Papaya & Fresh Herb Salad, Nuoc Cham

Paired with:  Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir


Fourth Course – Chef Andy Blanton – Cafe Kandahar

Yak Carpaccio with Tomato Jam, Saffron, Arbequina Olives, Balsamic Pearls and Watercress

Paired with:  Planeta Etna Rosso D.O.C. 2015 -- Sicily, Italy


Fifth Course – Chef Tim Good – Last Chair Kitchen & Bar

Braised Kurobuta Pork Shank with Smoked Cherry-Sage Pan Gravy
over Mushroom Risotto and Pea Shoots

Paired with:  Saviah Cellars Walla Walla Valley Syrah


Dessert – Chef Chris DiMaio – Three Forks Grille

Pistachio Olive Cake with Poached Rhubarb,
Strawberry Sorbet, Mascarpone Cream and Pistachio Tulle

Paired with:  Saracco Moscato d'Asti 2017 -- Piedmonte, Italy