First Course – Chef Reeves Stanwood – Piggyback Barbeque

Garlic Herb Shrimp topped with a Crab Campechana,
served with a Green Chili Corn Pudding

Paired With: Lucien Albrecht Cremant d’Alsace Brut Blanc d’ Blanc NV — Alsace, France

 

Second Course – Chef Tim Good – Last Chair Kitchen and Bar

Savory Strwberry Cream Puff with Whipped Triple Cream Brie,
Macerated Strawberries and Grilled Ramps

Paired with:  Ferrari Carano Rose of Sangiovese — Healdsburg, CA

 

Third Course – Chef Jeremy Grossman – Tupelo Grille/Abruzzo Italian Kitchen

Hand-made Tortellini stuffed with Goat Cheese, House-made Ricotta,
Mint and Chives, then dusted with Micro-planed Parmigiana Reggiano.

Paired with:  Jermann Pinot Grigio — Italy

Fourth Course – Chef Michael Cartwright — Cartwright Catering

Pan-seared Ora King Salmon with Cauliflower Velvet, Baby Aragula,
Pistachio Brown Butter and Crisp Heirloom Carrots

Paired with: Albert Bichot Bourgogne Rouge 2016 — Burgundy, France 

Fifth Course – Chef Melissa Mangold — Latitude 48

Guadalajara-style Birria de Res with Smoked Brisket,
Tamale Dumplings, Chicharrones and Traditional Garnishes

Paired with:  Ridge Paso Robles Zinfandel — Pase Robles, CA

 

Dessert – Chef Molly Burns — Latitude 48 Bistro

A Trio of Ice Creams:
Rhubarb Ice Cream with Strawberry Danish
Cereal Milk Ice Cream with Cornflake Crunch & Bruleed Banana
Charcoal Ice Cream with Candied Pineapple & Macadamia Spice Krispie

Paired with:  Vanderpump Cote du Provense Rose 2018 — Provence, France

Wine pairings provided by George’s Distributing and Fun Beverage