Auction and Dinner: Saturday, March 19, 2005

Set at The Boca Raton Resort & Club, the Boca Bacchanal Auction & Dinner will be a delicious fantasy of sensational food and great wine followed by an exciting auction orchestrated by respected auctioneer David Reynolds. A centerpiece of the evening will be the announcement of the Boca Bacchanal Award of Excellence, which is presented to individuals who have made exceptional contributions to the enjoyment of food and wine.

Date:
Saturday, March 19, 2005

Time:
6:30 PM Silent Auction, Reception
7:30 PM Dinner
8:00 PM Auction and Awards Presentation

Place:
The Boca Raton Resort & Club

Cost:
$250 per person

Auction Lot

Boca Bacchanal Gala Event
MENU
March 19, 2005
300 Persons
Reception / Dinner

Reception
Champagne Taittinger Brut La Française Reims

All stations with guest chefs preparing their dishes.

Nancy Oakes ~ Boulevard Restaurant
Crab Thighs with Hearts of Palm
and Crunchy Vietnamese Salad

Edgar Leal ~ Cacao Restaurant
TBA

Fulvio Siccardi ~ Restorante Conti Roero
Sweet Pickled Swordfish
with Eggplant, Olives and Tomatoes

Ken Vedrinski ~ Sienna Restaurant
Grilled Wild Sturgeon
with White Balsamic, Tangerines, Radishes and Pickled Garlic

Dinner
1st Course
Johnny Vinczencz ~ Johnny V’s
Florida Stone Crab and, Peruvian Purple Potato Salad
with Red Chili Seared Scallop
Key Lime Mustard Vinaigrette
Cakebread Cellars Chardonnay Napa Valley 2003
Rosemount Show Reserve Chardonnay Hunter Valley 2003

2nd Course
Louis Osteen ~ Louis’s at Pawley Island
Anson Mills Grits Soufflé with Spring Ramps, Morels
and Vidalia Onion Shoots
St. Supéry Virtú White Meritage Napa Valley 2002

3rd Course
Carmen Gonzalez ~ Carmen the Restaurant
Boneless Kobe Short Rib
with Yuca and Roasted Garlic Mofongo and Demi
Merryvale Vineyards Carneros Pinot Noir 2002
Nozzole Il Pareto Toscana IGT 2001

4th Course
Miles Angelo ~ The Caribou Club
New Mexico Chili Rubbed Elk
with Wild Mushroom Tamale & Gingered Apricot Jam
Stag’s Leap Wine Cellars Fay Vineyard Cabernet Sauvignon Napa Valley 2001

5th Course
James Reaux ~ Boca Raton Resort & Club
Tea Cured Lamb²
with Winter Roots and Savory Oxtail Broth
Antinori Guado al Tasso Bolgheri 2000
Ravenswood Dickerson Vineyard Zinfandel Sonoma 2002

6th Course
Jim Dodge ~ Bon Appetite Magazine
Jean Spielmann ~ Boca Raton Resort & Club
Dark Chocolate Almond Torte
with Caramel and Raspberry Sauce
Taylor Fladgate 10 Year Old Tawny Porto