This is what I am fixing for dinner tomorrow on beautiful Lake Hamilton in Hot Springs Arkansas. Cheers!
Course One
Blueberry Stilton, French Camembert, Kavli Norwegian Crispbread & Sesame thins with cuts of sun-dried tomato
Korbel Blanc de Noir from Geurneville Course Two
Spinach, fresh sprouts, walnuts, julienne radish, carrot stars, purple cabbage chards, Hearts of Palm, walnut pieces & Caper Berries, drizzled Lemon, Tarragon, Herbes de Provence, Rice & Balsamic Vinaigrette and Indian Papadam.
Course Three
Red wine braised, sun-dried tomato and garlic whole roasted Beef Tenderloin sauced with fire roasted red pepper & shiitake Beurre Rouge, green beans with Asian Japones, pearl onions, & black sesame seeds and white pepper sprinkled, bleu cheese smashed cauliflower- side of white Truffle oil roasted elephant garlic and sea salted lavosh.
7 Deadly Zins Red Zinfandel from Lodi
Course Four
Pot du Crème Au Chocolate with a Vanilla Bean Cream Anglaise, red Driscolls and a hazelnut Pirouette
Sandeman Founders Reserve Porto
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