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Aperitif
2015 Esprit de Tablas Blanc
Tablas Creek Vineyard
To start the evening, Chef Cedric has paired the fruit and spice of this beautiful blend of Roussanne, Grenache Blanc, and Picpoul Blanc from California’s Paso Robles with a light canapé created with early summer in mind. 
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First course
2016 Viognier
Horton Vineyards
The tropical fruit and complex character of the Horton Viognier is contrasted with the sharp taste of the Carpaccio de Daurade and complemented with passion fruit and peach relish, tangerine lace, and espelette pepper. 
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Second course
2017 Riviera Rosé
Margerum Wine Company
This fresh, crisp rosé created from Grenache and Syrah grapes is the perfect accompaniment to Chef’s bouillabaisse featuring local, seasonal delicacies: Chesapeake Bay rockfish and blue crab.
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Third course
2013 Le Cigare Volant, 30th Anniversary
Bonny Doon Vineyard
The dark berry and chocolate notes of this beautiful wine celebrating the 30th anniversary of Bonny Doon Vineyard spoke to Chef Cedric and said “lamb.” He created a dish with layers of interest: lamb loin with black garlic crust, flageolet beans mousseline, and anise hyssop.

Fourth course
2013 Lytton Estate Syrah
Ridge Vineyards
This dark and flavorful Syrah with a 6% kiss of Viognier is expertly paired with a Daube de Boeuf Provencale and macaroni.

Dessert
2015 Grenache
Margerum Wine Company
This 100% Grenache, with its aromas of raspberries and rose petals, is the perfect sip for a light, fresh, and very French Framboisier.


Wine + Food Festival at the Santa Barbara Museum of Natural History

We'll be there! Get Tickets HERE.