Last Thursday evening's wine dinner, featuring Au Bon Climat, was quite fun. Thank you to everyone who came out and guest speaker Heather Gorman, whose humor and knowledge was nothing short of very enjoyable.
Here is a recap of the menu:
SHRIMP, SCALLOP, TUNA
>> garnishes
served with nori chips & skin & bones 2006 riesling
ROASTED AMBERJACK
>> fresh tagliatelle, sundried tomato, caper fumet
served with kalamata olive bread & au bon climat 2007 chardonnay
QUAIL WITH PORTOBELLO STUFFING
>> potatoes in a roasted garlic sauce, poultry stock reduction
served with caramelized onion rolls & au bon climat 2006 pinot noir
BASIL SORBET
>> strawberries and their syrup, raspberry pearls
(("Thanksgiving on a plate"))
((Along with paired wines, guests also enjoyed paired breads. Served with the third course were caramelized onion rolls, shown above.))
((Basil sorbet with raspberry pearls))
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