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High Notes
Dante Boccuzzi orchestrates an exciting conclusion to the first Culinary Masters Competition.

The menu:

First course: Hamachi Crudo with Tempura Avocado, Ponzu Foam, and Yuzu
Wine pairing: Dom Perignon Vintage 2003

Second course: Roasted Sea Scallop and Comice Pears with Lobster Spring Roll and Ginger Butter Sauce
Wine pairing: 2008 Entre Nous Sauvignon Blanc

Third course: Risotto “alla Carbonara,” with Soft Poached Quail Egg, Truffle Puree, and Pancetta
Wine pairing: 2010 Skipstone Makena’s Vineyard Viognier

Fourth course: Three Preparations of Muscovy Duck: Coriander-Rubbed Breast, Confit Legs, Foie Gras Mousse, Port- and Honey-Glazed Figs, Jerusalem Artichokes
Wine pairing: 2005 Skipstone Oliver’s Blend

Fifth course: Open Apple Streusel with Vanilla Sorbet and Walnut Streusel
Wine pairing: 2011 Sweet Genevieve Vidal Blanc Ice Wine, Laurello Vineyards, Grand River Valley, Ohio