The Bacchanal & Auction
Saturday, March 11, 2006,
6:00 p.m.

Taittinger Champagne Reception & Silent Auction
Champagne Taittinger, Brut “La Francaise”, Reims, France

Live Cooking Stations
All stations with guest chefs preparing their dishes.

Station One
Crispy Cheese Stuffed Zucchini Flowers
Homestead Heirloom Tomatoes, Aged Balsamic
Chef Clay Conley, Azul, Miami Florida
2480 Hollywood and Vine, Chardonnay, Napa Valley
L’Aventure, “Optimus”, Paso Robles

Station Two
Florida Yellowtail Ceviche
Chef Philippe Reynaud, Ocean Reef Club, Key Largo, Florida
Hall, Sauvignon Blanc, Napa Valley

Station Three
Involtini of Tuna with Edamame
Shaved Fennel and Cilantro
Chef Drew Van Leuvan, Spice, Atlanta, Georgia
Mar de Frades, Albarino, Rias Baixas, Spain

Station Four
Assorted Crostini & Crostones
Chef Darren McRonald, Bellavitae, New York City, New York
Casanova di Neri, Rosso di Montalcino, Tuscany, Italy

The Bacchanal & Auction Saturday,
March 11, 2006, 7:30 p.m.
Dinner Menu

First Course
Shrimp Ceviche
Lime-Soy and Ginger Root Marinade
Sliced Chiles, Avocado, Asian Greens, Forbidden Black Rice Chips
Andrea and Frank Randazzo, Talula, Miami, Florida
Frog’s Leap Winery, Sauvignon Blanc, Napa Valley

Second Course
Slow Roasted Early Vidalia Onion Soup
8 Year Balsamico, Ashland Farm Micro Onions
Michael Tuohy, Woodfire Grille, Atlanta, Georgia
Donnafugata, “Anthilia”, Sicily, Italy

Third Course
Split Roasted “Porchetta” and Pork Bellies alla Grappa
Chestnut Honey and Spanish Figs
David Aragon Diez, El Legado de Castille y Leon, Madrid, Spain
Bodegas Ramon Bilbao, Gran Reserva, Rioja, Spain
Tenuta Silvio Nardi, Brunello di Montalcino, Tuscany, Italy

Fourth Course
Prosciutto Wrapped Black Grouper
Curried Tomato Coullis with Coconut Milk and Crisped Chick Peas
Chip Ulbrich, Bateaux, Beaufort, South Carolina
Fess Parker Winery, Pinot Noir, Santa Barbara

Fifth Course
Wood Roasted Colorado Rack of Lamb “Nastroli”
Wilted Baby Fennel and Jonagold Apples
Chianti Classico Reduction
Porcini~Truffle Butter
Andrew Roenbeck, Boca Raton Resort & Club, Boca Raton, Florida
Swanson Vineyards, Alexis, Oakville, Napa Valley
Justin Vineyards, Isosceles, Paso Robles

Sixth Course
Espresso Coffee Marquise
With a White Chocolate Nougat Gelato
Almond Biscotti
Jean Spielmann, Boca Raton Resort & Club, Boca Raton, Florida
Quady Winery, Essencia, California