Hosted by Greg Graziano, owner and winemaker of Granziano Winery, Mendocino, California.
Amuse Gueule
Trout Roe, salsify, Meyer lemon & tarragon
Chenin Blanc
Rock Shrimp, avocado, jicama, scallion & yuzu
Dolcetto Rosato
“Paella”
Pinot Noir
Roasted Squab, mole, parsnip, white beans & red onion
Zinfandel
Veal Shank, Brussels Sprouts, orzo, wild mushrooms & thyme
CORO
Poached Pear, brown butter, brie & pecan
Late Harvest Chenin Blanc
On this day...
- DINNER 74: Wednesday, March 15, 2006 - 2006
- Ides of March - 2006
Tags: culinary, Culinary School, drewvogel, restaurants, wine-dinner
» Next in this series: 5/14/2009 Wine Dinner at Midwest Culinary Institute
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Sounds like an exquisite time. I wish I could have attended. Any wine recommendations?
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Sounds like an exquisite time. I wish I could have attended. Any wine recommendations?
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