Valentine’s Wine Down

Chef Chuck Hoover

This is a Valentine celebration Wine Down with a New Orleans, Italian style and a sub plot. Chef Chuck used a trio theme throughout each course. How many can you count? There will be a test.

6:30pm Sparkling Reception

Queen’s Dish:
Slow Poached Heart of Salmon
Stuffed with Triple Seafood Saffron Rice
Topped with Shaved Sea Scallops and Pan Seared Foi Gras

Monte Cristo Friuli Pinot Grigio

Chicken from Top to Bottom
Stracciatella with Triple Quenelle of Chicken
in a Fresh Herb Frittata Liner and New Orleans Trilogy Timble for Garnish

Soligo Prosecco Brut

Triple Bitter Greens Salad
Dandelion, Radicchio, and Arrugula in Puff Pastry Cup
with Caper, Coddled Onion, Egg, Pepper Toppers in a Blood Orange,
Pineapple Frozen Vin and a Fried Plantain Crisp Garnish
Luna di Luna Pinot Grigio Chardonnay

N’Orlins Shooter Intermezzo

King’s Dish:
Braised Osso Bucco
Stacked on a Roasted Plum Tomato, Triple Pepper White Polenta
Topped with Crisped Diablo Onions in a Roasted Garlic,
Sangiovese Demi Glace and Roasted Garlic Cloves
Tear Drop Tomatoes Garnish
 
Castelvero Piedmonte Barbera

A Royal’s Dessert
Chef Chuck’s Deep Chocolate Paté
With Triple Fresh Berry Sauce, Candied Nuts and a Cookie for Good Measure

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