F E A T U R I N G
Three World-Renowned
Chefs & Wine Makers

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  Chefs Gala Dinner Menu & Wine Pairings Dessert
 

 



Chef Jean-Pierre Dubray


Spring salad of white
and green asparagus on
pea puree, sugar peas,
fennel & bacon crisp, radish,
fennel oil & reduction
of blood orange

2009 Chateau St. Jean, Fume Blanc, Sonoma

Pineapple & coconut
tiramisu with
sugar palm syrup

*
       
 


Chef Odette Fada

 “Uovo in Raviolo”
raviolo filled with ricotta
cheese & spinach, soft egg
yolk & topped with
truffled butter


Pineapple
panna
cotta


*
       





Chef Michael Schwartz

 Slow roasted & grilled
“Harris Ranch” short ribs
with roasted cipollini
& romesco sauce

2004 Arrels, Clos Obligat,
“Sangre de Garnatxa,” Priorat

Pineapple upside
down cake with basil chantilly cream
*
Taittinger, Brut,
“La Francaise,” Reims
     
   

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