Winemaker Dinner

Last night we had the Storrs winemaker dinner. The menu was as follows:

Chef’s Delicacies – Crab Fritters with Dijon Aioli, Ginger Chili Marinated Calamari and Apple Goat Cheese Canapés
2004 Gewurztraminer “Viento Vineyard”

Day Boat Scallop on Celery Root and Early Spring Vegetable Mélange with Meyers Lemon Confit
2004 Chardonnay “Christie’s Vineyard”

Hobbs’ Bacon wrapped Alaskan Halibut with Shaved Brussel Sprouts and Sundried Tomato Vinaigrette
2002 Pinot Noir, Santa Cruz Mountains

Citrus Granita

New York Steak Medallions with Smoked Sweet Peppers, Caramelized Onions and Crispy Potato Cakes
2000 BXR, Bordeaux Style Blend, San Francisco Bay

Duo of Sitlton and Pecan Stuffed Poached Pear and Dried Fig Chocolate Truffle
2003 Zinfandel, “Lion Oaks Vineyard”

I love Storrs wines, so it was easy to write an interesting menu. Thanks to all who attended!