On July 26th, Chef Cal was joined by Michelin 2-star Chef Onno Kokmeijer of Ciel Bleu Restaurant, at Hotel Okura in Amsterdam to create the Bernardus Heritage Dinner. In celebration around Mr. Bernardus Pon’s heritage, Cal and Onno created a menu that featured Dutch cuisine and ingredients.
BERNARDUS HERITAGE DINNER
Guest Chef Onno Kokmeijer
Ciel Bleu Restaurant, Hotel Okura, Amsterdam
JULY 26, 2007
RECEPTION
2006 Sauvignon Blanc – Bernardus Winery, Monterey County
2006 Saignée de Pinot Noir – Bernardus Winery, Central Coast
LOBSTER TWO WAYS
lemongrass glazed lobster tail, coriander, seaweed, fresh coconut
european lobster, avocado, crispy beetroot, gold leaf
Chef Onno Kokmeijer
2006 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco
WHITE CORN
«tuber melanosporum» purée,
fennel root
Chef Cal Stamenov
2005 Ingrid’s Vineyard Chardonnay – Bernardus Winery, Carmel Valley
EUROPEAN TURBOT
farmhouse bread, asparagus,
«pata negra», amontillado sherry
Chef Onno Kokmeijer
2004 Rosella’s Vineyard Chardonnay – Bernardus Winery, Santa Lucia Highlands
SONOMA DUCK
alder smoked, seared foie gras, cranberry bean ragoût, « cervelle de veau »
Chef Cal Stamenov
2005 Rosella’s Vineyard Pinot Noir – Bernardus Winery, Santa Lucia Highlands
AMERICAN WAGYU BEEF
rib-eye, local morel, « pommes anciennes », mizuna, mirror sauce
Chef Cal Stamenov
2000 Estate Reserve Marinus Meritage – Bernardus Winery, Carmel Valley
SUNCREST YELLOW PEACH SORBET
champagne gelée, raspberry, lemon verbena
Pastry Chef Ben Spungin
2006 Late Harvest Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco
HONEYSUCKLE FLOWER
poached meringue, blackberry, yuzu curd, honeysuckle ice cream
HAND CRAFTED CHOCOLATES
Chef – Cal Stamenov
Chef de Cuisine – Christophe Grosjean
Pastry Chef – Ben Spungin
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