Amusé
Smoked Salmon Roll
Fuji Apple, Fennel and
Somen Noodle Garnish
Chefs Paul Silva
and Jean Denham |  |
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Dry Pack Sea Scallop Timbale
Spinach and Yellow Pepper Coulis
Chef Brenda Palmer
Château Grand Traverse Semi-Dry
Johannisberg Riesling, 2002, Michigan
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Marinated Turban of Sole
Lemon Marmalade
and Wasabi Mornay
Chef Michael Elsner
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Rabbit “My Way”
Pepper, Mustard, Cognac
and Pearl Onions
Chef June Jacobs
E. Guigal, 2000, Côtes du Rhône |  |
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Grilled Wild Boar
Chipotle Demi and
“Buckshot” Vegetables
Chef Michael Alvarez
Blockheadia Zinfandel, 2001,
Lorenza-Lake Winery, Lodi | 
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Blue Cheese Stuffed Pear
Fig and Walnut Ice cream, Spice
Cake and Port Sauce
Chefs Paul Silva
and Jean Denham
Montevina Zinfandel Port, Amador County
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$48 Prix Fixe
$68 Prix Fixe with Wines
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The Story
The chefs that have come to cook for this dinner span the continent in location, cooking style and technique. We all met on Chef2Chef.net, one of the largest and most comprehensive culinary portals in the world. I had one opening left in the guest chef series that was, at the time, local chefs coming together to promote camaraderie and to expose our diners and staff to other cuisines and styles. I made the offer to a select seven to eight
chefs thinking I may find one that would be interested and the response was so overwhelming… They all came!
Each has prepared a course and helped each other along the way to design an amazing myriad of flavor and texture combinations that I’m quite certain you’ll enjoy and won’t soon forget. Please enjoy.
Chef Kelly
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