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This was a wine course taught by Carolyn Tremblay from
the Orlando Culinary Academy
bruschetta with micro greens, vine-ripened tomatoes,
watercress, goat cheese, strawberries, balsamic reduction
Pierre Sparr Brut Rosé Cremant d’Alsace
gulf shrimp, sea scallops, asparagus, herbed
mayo, roasted lemon
Martin Codax Albariño
kuaytiaw phad thai, spiced peanut chutney,
cilantro
Marcel Diess Pinot Blanc
tarragon maple glazed breast of duck, parsnip
Velouté, broccoli sprouts
KWV Roodeberg
dark chocolate mousse, black cherry coulis, roasted
cherries
Edmeades Late Harvest Zinfandel
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