In attendance were representatives from Ruinart Champagne,
Mirrasou Vineyards and Gallo of Sonoma.
The food and wines were great. Here is the menu:
Appetizer:
Goat cheese with Italian Almonds on field greens
Italian Proscuitto Platter
Parma ham, balsamic roasted figs, chanterlle
mushroom salad
and regianno cheese crisps
Applewood Smoked Chinook Salmon
Corn cake, frisee and chanterelle salad with citrus crème fraiche
Salad:
Bartlet Pear and Spinach Salad
Blue cheese and roasted pistachios tossed
with grain mustard vinaigrette
Entree:
Pepper Seared Breast of Duck
Fingerling potatoes, blue cheese,
mustard greens and a leg confit with a port jus
Dessert:
Cheesecake with Fresh Blueberries
Cheese Course:
Blue Cheese, Gorganzola, Parmesano Reggiano,
Goat Cheese, Italian Almonds and Figs.
