Photo Diary | 6 Course 6 Wine Dinner

We’re still reeling from last night’s 6 course 6 wine dinner prepared by the incomparable Chef Ray Bear! It was all hands on deck as we served course after course of a carefully crafted menu that paired wonderful wines with diverse fare. The crowd favorite, the Duck Confit rolls were flavor-packed and could turn any duck skeptic into a fan. The Citation Chardonnay from our special guest Howard Rossbach’s Vineyard: got the thumbs up from our owner, Johanna! We’ve put together a photo diary of the event, a visual that has us excited to plan another one in the very near future!

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Sober Island Oysters, Cauliflower Yuzu, Tobiko

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Salt & Pepper Pear

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Yellow Fin Tuna with Onion Ash, Spanish Olive, Feta & Watermelon Salad

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Poached Beet and Pistachio Tart Blackberry, Baby Radish Shoots

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Crispy Skinned Duck Breast with Duck Confit, Salt & pepper Pear, Balsamic Roasted Parsnip, Caramelized Shallots Seared Foie gras, Dark Bone Jus

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Duck Confit Rolls

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Hazelnut and Milk Chocolate Torte, Raspberry Macaron, Fresh Raspberries Dark Chocolate Sauce

A heartfelt thanks to our special guest Howard Rossbach owner of Firesteed Wines, and our partners-in-wine – Innovative Beverages and Bishop’s Cellar for collaborating with us on this wonderful event.
Cheers!

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eliot-vine-wine-dinner-event-yellow-fin-tuna-watermelon-salad-20Wines served at the event