Menu by Frakes May 2006

Beringer Vineyards' Dinner at The James Beard House With Winemaker Laurie Hook and Executive Chef David Frakes Monday, May 15th, 2006 Hors d'oeuvre 2004 Beringer, Dry Riesling, Napa Valley Smoked Scallop, "Collins"" Ginger Caviar & Buddah Hand Crème Fraiche on Buttermilk Cracker Mission Fig Chutney and Cashew Satay on Yellow Finn Potato Pappadam Prosciutto of Sonoma Rabbit & Apricot Verjus on Toasted Brioche 2004 Beringer, Sauvignon Blanc, Napa Valley Chilled Dungeness Crab Salad Cucumber, Daikon & Coriander Slaw, "Apple Farm's" Cider Ponzu Pickled Peppers & Lotus Root Chip 2004 Beringer, Private Reserve Chardonnay, Napa Valley Flaked Quinoa Crusted Fillet of California White Sea Bass "Hudson House" Fava Bean & Spring Vegetable Fondue Red Thai Curry Sauce with Basil 2001 Beringer, Howell Mountain Merlot, Napa Valley Ogvia Dusted Tenderloin of "Durham Ranch" Buffalo Tunisian Spiced Puree of Cauliflower, Ragout of Roasted Fennel & Organic Baby Carrot Sour Cherry Reduction & Garam Masala Oil 2001 Beringer, Private Reserve Cabernet Sauvignon, Napa Valley Tasting of Three "Wine Country" Artisan Cheeses (Cow, Goat, & Sheep)... "Bellwether Farm's" Crescenza, "Laura Chenel" Cabecou, & "Cypress Grove's" Ewe-F.O. Confit of Olive with Marcona Almonds, Preserved Blood Orange Focaccia Croutons Mâche & Yuzu Vinaigrette 2003 Beringer, "Nightingale" Semillon-Sauvignon Blanc, Napa Valley Bosc Pear Poached in Four Flavors... Green Apple & Cinnamon on Pistachio Frangipane Puff Pastry with Candied Bergamot Orange Passionfruit & Vanilla on Toasted Lemon Pound Cake with Vanilla Pod Praline Cassis & Black Pepper with Farro Tuile & Acacia Honey-Star Anise Anglaise Guava & Cardamom with Citrus Cookie & Mint Syrup With Help From Chefs Jean Claude Balek of "Gregoire", Berkeley, California Brian Chan of "The Ritz Carlton", New York City, New York Matt West of "Beringer", St. Helena, California