Does it get any better than a 6 course meal prepared to perfection by 6 award winning chefs?!! Yes, all dressed up with my favorite Nikon accessory around my neck, but trust me ...I put the camera down to enjoy this feast fit for a King! [ or Queen ;) ]
Amuse-Bouche Prepared by: Chef Todd Whitney of J. Betski's
Smoked Trout Salad on English Cucumber,sliced Strip with an Apple Horseradish Sauce on Toast Points, and a Swabian Onion, Spinach and Mushroom Cake.
The Pour: Angus Barn, Sparkling White, Biltmore Estate, Asheville NC
Soup Prepared by: Chef Joe Lumbrazo of Backyard Bistro
Mascarpone Infused Cauliflower Puree, with Carmalized Diver Scallop, Sweet Pea Oil, Pancetta and Melted Leeks.
The Pour: Marques de Casa Concha, Chardonnay, Maipo Valley, Chile
Smoked Trout Salad on English Cucumber,sliced Strip with an Apple Horseradish Sauce on Toast Points, and a Swabian Onion, Spinach and Mushroom Cake.
The Pour: Angus Barn, Sparkling White, Biltmore Estate, Asheville NC
Soup Prepared by: Chef Joe Lumbrazo of Backyard BistroMascarpone Infused Cauliflower Puree, with Carmalized Diver Scallop, Sweet Pea Oil, Pancetta and Melted Leeks.
The Pour: Marques de Casa Concha, Chardonnay, Maipo Valley, Chile
Salad Prepared by: Chef Scott James of Midtown Grill
Smoked Magret Duck Breast, Pickled Plums and Cress Salad with Mission Figs and Five-Spice Walnuts.
The Pour: Parker Station Winery, Pinot Noir, Santa Barbara, Ca
Smoked Magret Duck Breast, Pickled Plums and Cress Salad with Mission Figs and Five-Spice Walnuts.
The Pour: Parker Station Winery, Pinot Noir, Santa Barbara, Ca
Fish Prepared by: Chef Jason Cunningham of Washington Duke Inn Carmelized Alaskan Halibut, Autumn vegetable and Lobster Hash, Sweet Potato Puree,
Roasted Beet Emulsion and Tiny Herbs.
The Pour: Paco & Lola Albarino, Rias Baixas, Spain
Entree Prepared by: Chef Walter Royal of The Angus BarnAngus Barn's six-week aged Roasted Tenderloin, with Local Walnuts, Wild Mushroom Blend, Kale and Dried Cranberries with a Red Wine Jus, Served with Truffle Red Potatoes and Julienne vegetables.
The Pour: Saddle Rock Winery, Merlot, Malibu Ca
Dessert Trio Prepared by: Chef David Gaydeski of the Governor's MansionChocolate Souffle with Whipped Creme and Decadent Chocolate Sauce, Trifle with English Creme and Fresh Berries and a Lemon bar with Lemon curd.
The Pour: Penfolds Winery, Club Tawny Port, Barrossa Valley, Australia
Yes that is Ronnie Laws playing the sax and the clarinet at the same time!
Kitty Kinnin interviews Ronnie Laws!
Kitty Kinnin interviews Ronnie Laws!
Van Eure, owner and heart and soul of the nationally renowned Angus Barn.
A huge thanks to Kitty Kinnin for bringing me as her guest! She tried so hard to get me to keep up with all the wine and port pours
2 comments:
Gorgeous photos! I feel as if I were there. Yummy.
Thanks for sharing the pictures, my husband, Chef Jason Cunningham told me everything about this event but seeing the pictures made me feel as if I was there. Thank you for being so talented.
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