The document outlines a gourmet dinner event featuring multiple courses, including dishes like lobster salad and grilled hanger steak, paired with selected wines from various vineyards. Each course is complemented by a specific wine, highlighting the pairings for an elevated dining experience. The event includes a guest speaker, Jim Diana, a certified sommelier.

1. HORS D’ OEUVRES
Gouguenheim Valle Escondido “Malbec Bubbles” Extra
Brut Sparkling Malbec Rose
FIRST COURSE
Lobster Salad, Crisp Potato Gaufrettes, Avocado, Green
Goddess Dressing, Caviar 2015 Clos Pegas “Mitsuko’s
Vineyard” Chardonnay, Carneros
SECOND COURSE
Smoked Quail, Chanterelle Stroganoff, Ricotta Ravioli,
Arugula, Crisp Pancetta 2013 Swanson Vineyards
Merlot, Napa Valley (94 pts. SF Intl. Wine Competition)
THIRD COURSE
Grilled Hanger Steak, Roasted Garlic Polenta, Blistered
Tomato, Wilted Greens, Parmesan and Truffle Demi
2014 Cosentino Winery “The Poet” Meritage Napa Valley
FOURTH COURSE
Foie Gras, Blackberry Fritter, Port Wine Glaze, Popcorn
Custard, Spun Sugar 2014 B R Cohn, Olive Hill Estate
PORT, Sonoma Valley
GUEST SPEAKER
Jim Diana, VWE Certified Sommelier
An Epicurean Dinner
T U E S D A Y
A U G U S T
2 9 T H