Course One
Chefs Allice Weingarten &
Michelle Bernstein
Hot and Cold Queen Island Conch
with Latin Flavors
Merryvale Vineyards “Starmont” Sauvignon
Blanc 2002, Napa Valley
Course Two
Chefs Rich Vellante and James Reaux
Alaskan Kasu Black Cod
Spring Vegtable Ragout and Hojiso Salad
Maison Louis Jadot Puligny-Montrachet 2001, Burgundy,
France
Mount Eden Vineyards Estate Chardonnay 1999, Santa Cruz
Mountains
Course Three
Chefs Oliver Saucy and Robbin Haas
Grilled Roasted Quail Stuffed with Duck and Blue Cheese
on Sweet Potatoe Timbale with Port Sauce
Acacia Vineyard Pinot Noir 2002, Estate Carneros
Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva
2000, Italy
ZD Wines Pinot Noir 2001, Carneros
Course Four
Chefs Nick Morfogen and Todd Slossberg
Herb Crusted Colorado Rack of Lamb with Lemon Oil Potatoe
Puree
Lavender Honey Glazed White Carrots
Olive Jus
Benziger Family Winery Reserve Cabernet Sauvignon 2000,
Sonoma
Penfolds St. Henri Shiraz 1999, South Australia
St. Francis Winery Behler Reserve Merlot 1999, Somoma
Swanson Vineyards "Alexis" Oakville 2000, Napa
Valley
Course Five
Chefs Clark Frasier, Mark Gaier
and Jean Spielmann
A Tasting of Vanilla
Marco Negri Moscato d'Asti 2002, Italy
Course Six
Chef Jim Dodge
Mignardise and Chocolate
Rosemount Old Benson 10 Year Tawny Port, Australia
