Got bottles of the Big Fire pinot noir (I like it.)
And have tasted the Bootleg Port (it's quite good, but not for sale, of course, that would be illegal.
James Beard House Dinner Menu
March 03, 2008
New York City, New York,
Hors d'Oeuvres
Poached Pork Stuzzucini with Tonnato Sauce
Mixed Salumi
Salt Cod Frittelle with Creme Fraiche and Caviar
Spicy Broccoli and Burratta Crostini
Big Fire Pinot Gris, 2006
First Course
Celery Root Sformato with Basil Salad
Vendage Tardive Style Pinot Gris, 2007 (barrel sample)
Second Course
Seared Scallops with Sweet Onion Puree, Grapefruit, and Prosecco Butter
Rosé d’Or, Brut NV
Third Course
Mushroom and Dungeness Crab Cannelloni with Roasted Garlic Cream and Pine Nuts
Goldschmidt Vineyard Pinot Noir, 2005
Fourth Course
Garganelle with Braised Lamb Shoulder and Pecorino Romano
Big Fire Pinot Noir, 2006 and Autograph Pinot Noir, 2004
Fifth Course
Roasted Pork Loin with Cauliflower Gratin, Brown Butter, and Bagna Cauda
Autograph Pinot Noir, 2006 and Daffodil Hill Pinot Noir, 2006
Sixth Course
Profiteroles with Anise Gelato, toasted Hazlenuts, and Chocolate Sauce
Seventh Course
Biscotti with Gorgonzola Picante
Bootleg Port, NV
If you're interested in attending the dinner in New York on March 3, 2008, contact the James Beard House by calling 212/675-4984, (press 1 for Reservations) or visit http://www.jamesbeard.org.