Sunset Reception
Champagne Pierre Paillard Grand Cru, Brut
Langostino Quiche
Chef Albert Kramer, Phoenix, Arizona, USA
2008 Terrazas Torrontes
2008 Grans-Fassian Riesling Mineralschiefer trocken, Mosel
Crudo de Res con Escabeche de Setas
(Kobe Beef Served Rare with an Escabeche of Buna Shimeji and Chanterelle Mushroom) Chef Roberto Trevino, Budatai, Puerto Rico
2007 Reinhold Haart Riesling Goldtroepfchen feinherb, Mosel
2003 San Leonardo Villa Gresti
Lobster Bisque with Curry Leaf Pesto
Chef Vikram Garg, Halekulani, Hawaii, USA
2002 Pierre Paillard Vintage Champagne Grand Cru (Magnum)
2007 Grans-Fassian Riesling Hofberg GG, Mosel
Orecchiette with Shrimp and Cannellini Beans
Chef Anne Burrell, host of the Food Network’s “Secrets of a Restaurant Chef”
2008 Grans-Fassian Riesling Catherina, Mosel
2008 Terrazas “Reserva” Chardonnay
Seasoned Beef with Zucchini and Green Asparagus and Leek “Korean Style”
Chef Taekyung Chung, Chung Cooking Studio, Tokyo, Japan
2005 Rubicon Estate
2003 San Leonardo
Blue, Triple Cream and Goat Cheese with Truffle Honey and Port Wine Syrup
Chef Otto Borsich, Texas, USA
2005 Rubicon CASK
2003 Cheval Des Andes
Soursop Parfait with Rum Roasted Pineapple and Star Anise Cookie
Chef Heidi Davis Benyair, Biras Creek Resort, BVI
2008 Terrazas Chardonnay Reserva
2008 Reinhold Haart Riesling Goldtroepfchen Spaetlese, Mosel
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