Wednesday, March 10, 2010  11:12 PM    

THE PAIRINGS (Dinner)

First Pairing

Vine Ripe Gazpacho Gelée, Burrata Cheese and Farmers Market Vegetable Salad

~ Cline Mourvèdre Rosé ~

Chef David Walford

Second Pairing

Sweet Peas and Calamari Soup with Bacon Dumpling

~ Jacob's Creek Steingarten Riesling ~

Chef Marco Stable

Third Pairing

Alaskan Halibut en Crouté with Colorado Chanterelle Mushrooms, Parisian Vegetables, Chanterelle Mushroom Essence

~ Mumm Cordon Rouge Champagne ~

Chef Paul Ferzacca

Fourth Pairing

Tafelspitz of Veal with Parsnips, Red and Yellow Peppers and Balsamic Shallots

~ Murphy-Goode Cabernet Sauvignon ~

Chef Christoph Wagner

Fifth Pairing

Marco Polo

~ Yangarra Shiraz ~

Chef Ferid Rama

Subject to Change

MORE INFORMATION THE WINERIES THE CHEFS