PRWCA GALA DINNER MENU 2010
Here's the menu for the Paso Robles Wine Country Alliance annual Gala Dinner. Chef de Cuisine is Chef Jeffrey C. Scott.
2010 Gala Dinner
WARM SALAD of THYME ROASTED HEIRLOOM BEETS
CANDIED HOBBS FARM BACON, GOAT CHEESE FONDUE, RED ONION CONFIT
and RASPBERRY-HAZLENUT VINAIGRETTE
TRUFFLE SCENTED FOREST MUSHROOM RISOTTO
BRAISED CIPPOLINI, SHAVED ASPARAGUS, CARAMELIZED FENNEL
and RED SHISO MICRO GREENS
OAK EMBER SEARED PRIME FLAT IRON STEAK
BROWN BUTTER POMMES PURRE, CREAMY BLOOMSDALE SPINACH
ROASTED GARLIC BORDELAISE and SYRAH GLACÈ
VALROHNA CHOCOLATE-MOCHA TORT
CARAMEL CHOCALATE MOUSSE, CANDIED MARCONA ALMONDS, FLUER de SEL
and BLACKBERRY-ZINFANDEL SYRUP