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Summer Wine Dinner Tuesday, August 12th, 2008 Chilled Corn Soup with Lobster Relish and Thomes Creek Olive Oil Sauvignon Blanc “Attitude” Pasquel Jolivet, Loire Valley 7.5 Poached Wild Alaskan Salmon and Seared Scallop with Beans, Cherry Tomatoes, Olives, Basil and Aioli Rosé, Domaine de Nizas, Coteaux du Languedoc 6 Roast Niman Ranch Pork Loin with Herb Gnocchi, Salsa Verde, Summer Squash and Onion Jam
Cabernet Franc, Tenuta Luisa, Friuli 8.5
Local Peach Crostada with Buttermilk Ice Cream and a Cherry Cookie Dulcis Vino Liquoroso, Lungaroti, Umbria 10.5 48 for Dinner Only Reservations required due to the preparation of the special menu. Substitutions and alternative items are not available. Please mention any dietary restrictions when making a reservation so we can best accommodate. $20 cancellation fee if the reservation is cancelled within 48 hours of the event
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Cooking with Rick Each class is three hours of cooking demonstration and participation followed by a great lunch. Classes are limited to 24 persons, so be sure to sign-up early! Each class costs $90.00 per person and prepayment is required to guarantee your spot. Class is from 10:00 to 1:00, followed by lunch. There are no more classes scheduled for this year. Please check back here for updates on classes.
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