Country Club of South Carolina – April 12th (next dinner is May 10th)
Food by Chef Adam Silverman
Wine by Dennis Fraley
Menu and wine:
Warm Potato Blini topped with Creme Fraiche and Alaskan Caviar
(Cava Brut, Penedes, Spain, NV)
Cobia Cerviche with Grilled Corn and Sweet Potato Vinaigrette
(Chenin Blanc / Viognier, California 2010)
Intermezzo of Pomander Sorbet
Paella Codorniz – Rice in Zesty Red Pepper & Tomato Sauce with Grilled Quail
(Tempranillo / Granaha, Rioja, Spain, 2009)
Oven Roasted Bosc Pear stuffed with Gorgonzola Cheese, Wrapped in Proscuitto Ham and Drizzled with 25 year Aged Balsamic Vinegar
(10 year Tawny Port)
Masters of Wine
Wine and Spirits Education Trust