This dinners' theme was Breakfast to Dinner (and beyond)
The first course representing breakfast;
Bacon Wrapped Pork Belly with a Poached Egg on Top.
Paired with a Mimosa.
The second course representing lunch;
Glazed Salmon with Pickled Slaw and Cucumber Rolls.
Paired with a Dirty Martini.
The third course representing an afternoon snack;
Fresh Made Lemon Ice.
The fourth course representing dinner;
Rack of Lamb with a Shiraz Reduction and Horseradish Mashed Potatoes.
Paired with A 2013 Malbec from Lynfred Winery in Roselle.
The fifth course representing a midnight snack;
Blueberry Funnel Cake with Candied Bananas and Raspberry Whipped Cream.
Paired with a nice Port.
Brian Kempf | Chef Manager | James King Home & Ten Twenty Grove |