A PORTION OF THE PROCEEDS FROM EACH CHEF’S COURSE
CARD WILL BENEFIT THE JAMES BEARD FOUNDATION
HOST CHEF
JOSHUA SCHWARTZ
PRIVATE DINNER & RECEPTION I FEBRUARY 28 TH 2014
SCHWARTZ
Smoked Salmon on
Potato Cake with Roe
SORENSON
Coppola Family
Neopolitan Sausage
RECEPTION
McCOWN
Mushroom Tartlette,
Tuffle Cream + Nettles
INCONTRO
House Cures & Wild Boar
French Onion Soup
KELLY McCOWN of
GOOSE & GANDER
Carpacio of Early Spring Vegetables, Valley Wildflowers, Goat Cheese
Fritters, Pickled Mustard Seeds Shaved Mangalista Lardo
- 2012 Sauvignon Blanc, Rutherford -
JOHN SORENSON the
LOBSTER KING
Civilized Lobster Boil with Shrimp, Hot Links, Artichokes,
Garlic, Onion and Creamy Tomalley Sauce
- 2012 Chardonnay, Fort Ross-Seaview Sonoma Coast Cinghiale Vineyard -
TONY INCONTRO of
DEL DOTTO
Hand Rolled Cavatelli di Rigata Estate grown Spigarello,
Sal Seco Olives, Salumi Misti Cave Aged Pecorino Romano
- 2010 Pinot Noir, Fort Ross-Seaview Sonoma Coast Cinghiale Vineyard -
JOSHUA SCHWARTZ of
DEL DOTTO
Tamworth Bacon Wrapped Beef Calotte Chanterelle Mushroom Sformato,
Carmelized Brussels Sprouts Red Wine Agrodolce
- 2011 Cabernet Sauvignon St Helena Mountain -
STEPHEN DURFEE of
C.I.A. AT GREYSTONE
Michel Cluizel Chocolate Pudding Triffle Pecan Streussel,
Candied Kumquats, Bourbon Caramel
Molded chocolates Bourbon Ganache
- Del Dotto Port or Bourbon -
SPECIAL T HANKS TO BREADCRUMB BY GROUPON