Reception
2005 Sauvignon Blanc – Griva Vineyard, Bernardus Winery, Arroyo Seco
2005 Chardonnay – Bernardus Winery, Monterey County
« Rillette Aux Pommes »
Bleu de Bocage, Goat Milk, Normandy
Sidre Brut Tendre – Eric Bordelet, Normandy
Spring Vegetable Salad
organic beets, asparagus, black truffle, citrus emulsion
Courrone Lochoise, Goat Milk, Tourene
2004 Sancerre - Domaine du Rochoy, Loire Valley
Black Cod
crusted, sorrel bow tie pasta,« […]
Archive for March, 2007
Raw Milk Cheese Dinner with Pascal Bellevaire
Published by March 22nd, 2007 in Bernardus, Food and Events. 0 CommentsZole Takes 3rd Place in National Cocktail Competition
Published by March 13th, 2007 in Bernardus, Recipes and Events. 0 CommentsZole Andahazy, Wickets Manager/Bernardus Lodge Bar Manager took 3rd Place in the SHAKE IT UP! Cocktail Competition in Las Vegas. 30 committee selected mixologists where chosen from across the United States to compete against one another in the search for a new and unique cocktail. Each had 5 minutes to create their specialty cocktail, from […]
Chef Cal & David Kinch performed for a sold out crowd at their cooking demonstration on Saturday. And then each created a course in the lunch that followed which also featured Keiko Takahashi and Michel Richard.
Chef de Cuisine Christophe Grosjean reunited with the Pourcel Brothers who flew in France to cook for the Rarities […]
Pascal Beillevaire, a producer of dairy products and an affineur of farmhouse cheeses from French and European farms will be coming from France for a Raw Milk Cheese Dinner set for March 23rd.
Today Chef Cal received a shipment of cheese to begin planning the menu around. 200 producers send more than 400 cheeses to […]
