Our Caymus Wine Dinner was truly an evening to be remembered. Here are some highlights from the evening:
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- Setting the table
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- Caymus Vineyards wines for the evening
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- Polished and ready
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- Manchest Farms Quail, Crisp Pancetta, Baby Frisee, Montmorency Cherry Vinaigrette, Sage Jus Lie
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- Duo of Nieman Ranch Berkshire Pork
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- Duo of Nieman Ranch Berkshire Pork
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- Dry-Aged Magret Duck Breast, Braised Wild Mushrooms, Brussels Sprouts Petals
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- The Culinary Team plating
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- The Culinary Team plating
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- Wagyu Strip Steak Rossini, Hudson Valley Foie Gras, Black Truffle Parsnip Mousseline
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- Nottinghamshire Blue Stilton Strudel, Warm Gala Apple Compote, Saigon Cinnamon, Red Currant Gastriques
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- Executive Chef Mark Weber
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- Sommeliers Bradley Wooten and Heather Kanter-Kowal
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May 24, 2013 at 9:52 am 
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