Sparkling Wine: November 2007 Archives

Oysters Mustar'feller

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oysters.jpgNapa Valley Wine Train
Executive Chef : Kelly Macdonald

 

INGREDIENTS

  • 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
  • 3 Cups Champagne
  • 2 Cups Heavy Whipping Cream
  • 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
  • 1 Cup Shallots (chopped)
  • 4 Tablespoons Dijon Mustard
  • 2 Tablespoons Whole Grain Mustard
  • ¼ Cup Grated Parmesan Cheese
  • ¼ Cup Bread Crumbs
  • 2 Tablespoons Butter
  • ¼ Teaspoon Dried Thyme
  • Salt & Pepper to taste
  • Sea Salt (optional)

Crispy Potato Cake with Cured Salmon

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Crispy Potato Cake with Cured Salmon
Herb Crème Fraîche, Fennel-Red Onion Slaw,
Four-Minute Quail Egg and Caviar


A feast for all the senses, the Wente Vineyards Restaurant's open architecture allows the kitchen's rich, savory aromas to greet you at the door. Vineyards and gardens surround the restaurant, reinforcing the Wente philosophy of using the best possible seasonal ingredients. The restaurant and the winery are wonderful showcases for a re-emerging and vigorous Livermore Valley wine region.

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