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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