Waugh Cellar’s Winemaker’s Dinner April 28, 2010

 

 

 

 

 

It is with great pride and pleasure that the Wrought Iron Gill welcomes Waugh Cellar’s Owner/Winemaker Ryan Waugh

 

 

 

Executive Chef Jason Blastic

 

 

Appetizer Course

 

 

Duck and fois gras potsticker with pomegranate gastric and Thai shrimp purse with red curry.

 

 

 

 

Paired with 2009 Riesling, Santa Barbara County “Fazia Vineyard”

 

 

 

 

Seafood Course

 

 

Pan seared Jumbo sea scallops with split leek puree with curried mango chutney.

 

 

 

 

Paired with 2008 Chardonnay, Russian River “Indinoli Vineyard”

 

 

 

 

Salad Course

 

 

Rabbit rillette, Maytag blue cheese, crispy morel mushrooms and dried cranberries over a bed of fresh spinach and arugula tossed in pistachio vinaigrette.

 

 

 

 

Paired with 2006 Petite Sirah, Dry Creek Valley

 

Intermezzo

 

 

Horseradish Granite

 

 

Entree Course

 

 

Chargrilled Greg Norman wagu rubbed with Italian sea salt, shaved black truffle and Tellicherry peppercorns. Accompanied by tartiflette potatoes, carrots Robuchon and fresh Michigan asparagus with a red wine shallot reduction sauce.

 

 

 

 

Paired with 2006 Cabernet Sauvignon, Napa Valley

 

 

 

 

Dessert Course

 

 

Tartlette au Cassis with vanilla gastric, dark chocolate truffle with toasted hazelnuts and cherry panna cotta with butter cookie crumbs.

 

 

 

 

Paired with 2005 Zinfandel, Dry Creek Valley

 

 

 

 

 

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