) but i didn't get a final copy of this until tonight - as Todd and Duane have spent the last few weeks in the Mediterranean working, and a good portion of this was finalized via email.Robin - I hope posting this is okay.
June 18th, 2008
Reception - 6:30pm, Dinner - 7:00pm
$125 per person
For reservations or more details please call 502.807.DINE
Dinner will focus on Grgich Hills wines and biodynamic farming, Capriole Farms
and the importance of terroir and the fine cuisine of chefs Todd Richards and Duane Nutter.
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The Oakroom presents the inaugural wine dinner of sommelier Ashley McClane featuring our best of friends...
Judy Schad, owner - Capriole Farmstead Goat Cheeses®
and
Dave Bos, manager and biodynamic guru - Grgich Hills Estate®.
Reception
Grgich Hills Estate Fume Blanc 2006
chef selection of hors d’oeuvres
First Course
Grgich Hills Estate Chardonnay 2005
Capriole “Sofia” Goat Cheese
Spring Lettuce Salad, Pecan Smoked Trout
celery root puree, pickled kumquats, olive oil, citrus
Second Course
Grgich Hills Estate Cabernet Sauvignon 2004
Capriole Farms “Old Kentucky Tomme”
Lamb Neck Bone Soup
barley, carrot froth, pearl onions, celery gelée, garlic flan
Main Course
Grgich Hills Estate Merlot 2004
Capriole Wasabi Logs
Teriyaki Wagyu Beef Rib
yam pancake, broccoli stem & puree, grilled mushroom, red wine sauce
Cheese/Dessert Course
Grgich Hills Estate Zinfandel 2005
Capriole Farms Piper’s Pyramide, O’Banon, Mount Saint Francis
Toasted Sesame Cake, chocolate sauce, sesame granola
