Villa St. Benedict's second reserve dinner was a huge success. The turnout for the dinner was great! Chef Jeremy Derango created a five course dinner for 11 residents with each course paring with wine. The theme was "my favorite combinations of foods". Everyone enjoyed themselves and are looking forward to my next dinner.
Starter
INSALATA DI PANZANELLA
Burrata cheese, fried bread, baby arugula,
heirloom tomatoes, shallots, English
cucumbers
Montes Sauvignon Blanc
Intermezzo
LEMON & BASIL GELEE
Iced ginger grapes, raspberries, meyer lemon &
basil gelee
Fish
SCALLOPS & SWEET CORN
Sea scallops, basil essences, charred corn, red
pepper air
Montes Chardonnay
Poultry
GRILLED BABY CHICKEN
Short rib hash, demi glaze, roasted cipollini
onions, swiss chard
Bogle Vineyards Merlot California
Sweet
PEANUT BUTTER & CHOCOLATE
Ganache, pomegranates, flourless cake, peanut
powder, micro mint
Six Grapes Port Wine Portugal