IMG_6078

Culinary Arts and Hospitality Program's

30th Annual Gourmet Dinner

May 4, 2012

 

Menu:

 

-Chocolate Tea Smoked Duck

(ancho chile and chocolate cremeux)

w/ 2010 County Line Pinot Noir, Sonoma Coast, California.

 

-Braised Pork Chocolate Ravioli

(mole sauce and Parmesan emulsion)

 

-Artisan Greens with Champagne Vinaigrette

(chocolate stout cheddar and pretzel tuile)

 

-Cocoa Butter Seared Scallop

(caramelized Belgian endive with apples & chocolate balsamic reduction) w/ 2011 Raptor Ridge Pinot Gris, Willamette Valley, Oregon

 

-Pink Grapefruit Sorbet

with crushed cocoa nibs.

 

-Chocolate Espresso Beef Tenderloin (roasted baby root vegetables, rosemary infused garlic smashed Yukon golds,

chocolate Port wine sauce) w/ 2009 Colterris Cabernet Sauvignon, Grand Valley, Colorado.

 

-Frambois Entremet

(rich chocolate cake layered with

raspberry and chocolate mousse)

Done