Chef James Mazzio, Winemaker John Sutcliffe and Chef Charles Dale
Photo of John Sutcliffe courtesy Sutcliffe Vineyards website
Starter Duet of Tuna Tartare on a Blue Corn Blini with Crispy Capers and a Peppadew Rellenos with Goat Cheese Masa paired with Sutcliffe Rose 2010
First Course: Asparagus Soup with House-smoked Ruby Trout and Terra Chipotle Caviar paired with Sutcliffe Viognier 2011
Second Course: Scallop and Pork Belly, Edamame and Celery Root puree, Sauternes Reduction paired with Sutcliffe Chardonnay, Napa 2012
Third Course: Chili-rubbed Boneless Beef Short Ribs, Poblano Mac ‘n Mushrooms, Wild Arugula Salad paired with Sutcliffe Syrah, 2009. The texture of these Ribs was completely sublime; like butter, seriously.
Dessert: Butterscotch Pot de Crème, Toffee Crumbles and Ginger Snap Cookies paired with Sutcliffe Riesling ‘Nectar’ 2011. This Pot de Crème was the most rich, creamy, heavenly dessert I may have ever had!