Dinner tonight...yummm!
Feast of the Arts Dinner - November 4, 2005
Hor d'Ouerves
Tuna and 5-spice prawns
Wine - Champagne
Appetizer
Pan Seared Sesame-Crusted Ahi Tuna with Wasabi-Glace, Ponzu-Palm Sugar Reduction, Daikon Radish Sprouts and Fried Lotus Chips
Wine - 2002 Walla Walla Valley Estate Grown Merlot Ripe bouquet of bing cherry, red fruits, violets, anise, and a color that is dense, dark and ruby_
Side Dish
Hand-Rolled Shrimp and Vegetable Spring Rolls with Homemade Kim Chee, Roasted Peanut-Coconut Dipping Sauce and Mint-Orange Gelee
Wine - 2003 Cabernet Franc
Chewy currants, ripe berries, violets, herbs, and pepper create a unique aroma_ Pleasantly balanced acidity and tannins give structure to the fruit and spice.
Entree
Coriander Laced Duck Breast with Coconut-Jasmine Rice, Thai Cauliflower and Tamarind-Kaffir Reduction
Wine - 2003 Syrah
Rich, plumy fruit, blueberries, earthly pepper and spice entice the nose while the palate shows balance of acidity and smoothly textured tannins.
Dessert
Asian Dessert Trio - Semolina-Sesame Cake, Coconut and Bamboo Rice Pudding with Coconut-Ginger Froth, and Passionfruit Glace with Guava Jus
Wine - 2004 Viognier
A pale straw color and nose of pear, citrus, melon, and honeysuckle followed by a lush palate with honey, spice and a hint of oak.
Alumni Winery - Cougar Crest Winery, estate grown and produced wines from Walla Walla, Washington - David and Deborah Hansen winemakers
Hor d'Ouerves
Tuna and 5-spice prawns
Wine - Champagne
Appetizer
Pan Seared Sesame-Crusted Ahi Tuna with Wasabi-Glace, Ponzu-Palm Sugar Reduction, Daikon Radish Sprouts and Fried Lotus Chips
Wine - 2002 Walla Walla Valley Estate Grown Merlot Ripe bouquet of bing cherry, red fruits, violets, anise, and a color that is dense, dark and ruby_
Side Dish
Hand-Rolled Shrimp and Vegetable Spring Rolls with Homemade Kim Chee, Roasted Peanut-Coconut Dipping Sauce and Mint-Orange Gelee
Wine - 2003 Cabernet Franc
Chewy currants, ripe berries, violets, herbs, and pepper create a unique aroma_ Pleasantly balanced acidity and tannins give structure to the fruit and spice.
Entree
Coriander Laced Duck Breast with Coconut-Jasmine Rice, Thai Cauliflower and Tamarind-Kaffir Reduction
Wine - 2003 Syrah
Rich, plumy fruit, blueberries, earthly pepper and spice entice the nose while the palate shows balance of acidity and smoothly textured tannins.
Dessert
Asian Dessert Trio - Semolina-Sesame Cake, Coconut and Bamboo Rice Pudding with Coconut-Ginger Froth, and Passionfruit Glace with Guava Jus
Wine - 2004 Viognier
A pale straw color and nose of pear, citrus, melon, and honeysuckle followed by a lush palate with honey, spice and a hint of oak.
Alumni Winery - Cougar Crest Winery, estate grown and produced wines from Walla Walla, Washington - David and Deborah Hansen winemakers