State Capital Kitchen

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Participating In:

About:

Santa Fe Wine and Chile Champagne Dinner
at State Capital Kitchen
September 27, 2017


Passed Appetizers
(2015 Corine and Jean Pierre Grossot, Chablis)
1st
Seafood Assiette
Kumiui Oyster, Fennel, Hamachi Tartar, Bacalao
(NV Pierre Gimonnet, Cuis, 1er Cru, Brut (Chardonnay))
2nd
Farro Rissoto, Black Trumpet Puree, Roasted Maitake
(NV Vilmart & Cie, Grand Cellier, Rilly la Montagne, 1er Cru, Brut (70 CH, 30 PN))
3rd
Pan Roasted Squab, Roasted Sunchokes, Custard, Blueberry, Pink Pepper, Sorrel
(NV Henri Billiot, Reserve, Brut, Ambonnay, Grand Cru (75 PN, 25 CH))
4th
Rohan Duck with Agnolotti Trio, Celery Root and Foie Gras
(MV Egly-Ouriet, Tradition, Brut, Ambonnay, Grand Cru (70 PN, 30 CH))
5th
Mignardise

Items serving at Santa Fe Wine & Chile Fiesta:

Santa Fe Wine and Chile Burgundy Dinner
at State Capital Kitchen
September 29, 2017


Passed Apps
Ham and Cheese Panini, Banyuls Honey
Watermelon Consomé , Coconut Panna Cotta, Candied Ginger, and Thai Chile
Hamachi Tartar, Yuzu and Thai Basil
(Szigeti Rose Sparkling)
1st
Cucumber, Fennel Salad, Nasturtium Sorbet, Heart of Palm, and Hibiscus Vinaigrette
(Chateau Beauregard Pouilly-Fuissé 2014)
2nd
Poached Lobster Tail, Vanilla Green Curry, Heirloom Melon, and Sea Beans
( Alain Chavy Puligny Montrachet Les Folatières 2014)
3rd
Pan Roasted Squab Breast, Seared Foie Gras, Variations of Celery, Huckleberry
(Tollot Beaut Chorey Les Beaunes 2014)
4th
Salt Meadows Lamb Two Ways, “Ratatouille”
(Pierre Gelin Fixin 1er Cru Les Hervelets 2012)

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State Capital Kitchen
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