The Mandarin Oriental Hotel will host the Annual Winemakers Dinner. Please come and join the Bassin family and wine makers at this great hedonistic event. The evening begins at 7pm with a sparkling wine reception and passed hors d’oeuvres. This is followed by a sensational seven course dinner featuring twenty four wines covering both recent vintages and older cellar selections made by the wine makers attending the dinner. Bill Plante’s excellent wit and love of wine make him the perfect MC introducing the wine makers throughout the evening.
Menu
Passed Hors d’oeuvres:
Foie gras terrine with confit of goose on brioche
Rice roll with asparagus, shiitake mushrooms, cucumber and avocado
Kimchee beef skewer
Pumpkin beignets with cinnamon and cilantro
Thai Shrimp Salad with a Wonton Cup
NV Nicolas Feuillatte Brut
NV Nicolas Feuillatte Rose
Wine Tasting Dinner:
First Course
Octopus Carpaccio, Sea Scallops, King Crab Brandade, Artichoke Heart
Minoru Ogawa, Sushi Master
2007 Three Clicks Sauvignon Blanc
Bruce Devlin - Winemaker/Owner
2006 Tom Eddy Elodian Sauvignon Blanc
Tom Eddy - Winemaker/Owner
Second Course
Rolled Salmon, Smoked Trout Roe, Yoghurt-Wasabi Rice, Micro Herb Salad
Fanor Balderrama, Gardemanger Chef
2005 Sequoia Grove Chardonnay
2006 Sequoia Grove Chardonnay
Mike Trujillo - Winemaker
2006 August Briggs Russian River Chardonnay
2006 August Briggs Leveroni Vineyard Chardonnay
Mark Koppen - General Manager
Third Course
Wild Mushroom Ratte Potato Pithiviers, Thyme Pinot Essence
Kazuo Shimamura, MoZU Chef
2001 ZD Carneros Pinot Noir
2006 Carneros Pinot Noir
Teresa D’Aurizio - Director of Sales and Marketing
2002 Miner Gary’s Vineyard Pinot Noir
2006 Miner Gary’s Vineyard Pinot Noir
Jack Edwards - Director of Sales and Marketing
Fourth Course
Seared Cornish Hen, Raspberry Reduction
Matthias Kindl, Executive Sous chef
1997 Ravenswood Bariccia Vineyard zinfandel
Joel Peterson - Winemaker
2005 Spencer Roloson Madder Lake Zinfandel
Sam Spencer - Winemaker/Owner
Fifth Course
New Season Baby Carrots, Caramelized Oxtail Confit and Black Truffle
Anthony Reynolds, Executive Chef
1999 Madrigal Petit Syrah
2003 Madrigal Petit Syrah
Chris Madrigral - Winemaker/Owner
2000 Delectus York Creek Petit Syrah
2005 Delectus York Creek Petit Syrah
Gerhard Reisacher - Winemaker/Owner
Sixth Course
Elysian Fields Lamb Loin Eye T-Bone, Piquillo Peppers and Jus
Randy Willis, Banquet Sous Chef
1995 Fisher Coach Insignia
2005 Fisher Coach Insignia
Robert Fisher - General Manager
2004 Sonador Cabernet Sauvignon
2005 Sonador Cabernet Sauvignon
Doug Gallagher - Owner
Seventh Course
Petite “Souffle” of Camembert
St. Nectaire – Avergne, France, Semi Soft
Red Hawk – Pt. Reyes, California, Organic Triple Cream
“Fuzzy”– Twig Farm, Vermont Washed Rind
Matthias Kindl, Executive Sous Chef
2002 Livingston Moffett Gemstone Cabernet Sauvignon
2004 Livingston Moffett Gemstone Cabernet Sauvignon
Trent Moffett - Partner
1999 Regusci Stag’s Leap Cabernet Sauvignon
2005 Regusci Stag’s Leap Cabernet Sauvignon
Charles Hendricks - Winemaker
Dessert Course
Friandises and Chocolates “Grand Couva 2008”
Alexander Haebe, Executive Pastry Chef
