Food & Wine Pairings

RECEPTION:
6:00pm – 7:00pm

CHAMPAGNE

Henri Abele Champagne

WINES

Byron Bien Nacido Pinot Noir, 2002

Byron Santa Maria Chardonnay, 2003

HORS d'OEUVRES

Bobby Mundell
Simmer Restaurant & Lounge, Canton
Raw Seafood Bar

Ken Bergeron
CEC Author, Vegetarian Chef, Kensington
Stuffed Mushrooms with Soysage

Leo Bushey
The Hartford Club, Hartford
Fried Pacific Oyster with Tomatoes & Capers

Billy Grant
Grant’s Restaurant and Bar/Restaurant Bricco’s, West Hartford
Trio of Tuna Tartare

Noel Jones
The Polytechnic Club, Hartford
English Pea Tartlette with Micro Mint

Hunter Morton
Max Downtown, Hartford
Crab and Artichoke Beignet with Sauce Ravigote

Jerry Reveron
The Woodward House, Bethlehem
Duck & Mango Wonton 

MAIN COURSES:
7:15pm – 10:30pm

 Course I
Ken Bergeron, CEC Author, Vegetarian Chef
Sea Vegetable Medley

La Chablisienne Premier Cru Chablis, 2002

Course II
The Hartford Club, Leo Bushey
Pan Seared Diver Scallops with Pork Belly and Maple Cream

Beringer Sbragia Limited-Release Chardonnay, 2004 

Course III
Grant’s Restaurant and Bar/Restaurant Bricco's, Billy Grant
Fava Bean Ravioli with Sweet Onion and Prosciutto di Parma and Parmesan Froth

Faiveley Mercurey Premier Cru "Clos de Myglands" 2004

 Course IV
Metro Bis, Chris Prosperi
Wild Mushroom and Foie Gras Ragout

Tenuta dell'Ornellaia Ornellaia 2003
and
Le Serre Nuove 2004

Course V
Polytechnic Club, Noel Jones
Pan Seared Tilefish with a Kobe Beef Pirouette and Red Wine Sauce

Château Mouton Rothschild, 1999

 Course VI
Max Downtown, Hunter Morton
Black Trumpet crusted Veal Loin with Sweet Corn Flan, English Peas,
Sunburst Squash, Morel Mushrooms and Cherry Balsamic Sauce

Turley Cellars Zinfandel, 2005

Course VII
Simmer Restaurant & Lounge, Bobby Mundell
Cato Corner Farm
Hooligan and Bridgid's Abbey Cheeses

Opus One, 2003

Course VIII
The Woodward House, Jerry Reveron
Real Ginger Cake with a Ginger & Cardamom Mousse Served with a Green Tea Ice Cream and Pear Compote

Château Ste Michelle Late Harvest Chenin Blanc, 2005 

Bread donated by Niles Golovin of Bantam Bread Company

Water donated by PureTech Vital H20