Bresaola Rubbed with 3-Peppercorn Chèvre and Huckleberry Purée: Slices of Bresaola rubbed with 3-Peppercorn Chèvre followed with a layer of Huckleberry Purée, and garnished with micro-greens. For a light and intensely flavored experience, try to taste a little of each layer with every bite.

This course was served with a Muscat from Portugal

Chef Jean Denham, C.C., Weimar, California Chef Jean Denham started her culinary career at the age of 60 when she realized that cooking has always been her passion and that she needed to do something about it. Chef Jean Denham is now the Apprenticeship Chair for the Capitol City Chef’s Association, a chapter of the American Culinary Federation which led to her job as Chef at the Forest House Lodge in Foresthill, California. She is also a member of WCR, Women Chefs & Restaurateurs. Chef Lorraine Morrison, Oakville, Ontario, Canada Chef Lorraine Morrison: Although a Banker by profession, Lorraine Morrison's true calling into the fine arts of the culinary world is crowned by an Amuse-Bouche that has garnered rave reviews throughout Northeastern Canada. As a cooking enthusiast and culinary aficionado extraordinaire Lorraine Morrison will be assisted by Chef Jean Denham in the preparation and delivery of this exquisite dish.