Grilled Quail Breast stuffed with Pan Roasted Garlic and Basil wrapped in Prosciutto, wrapped in Grape Leaves. Humbolt Fog Bread Pudding. Madeira Dem-Glace.

Presented by: Chef Dave Nelson, Steamboat Springs, CO
 Presented by: Chef June Jacobs CCP, Feastivals, New York, NY

Featured Wine: Albert Mann Pinot Blanc 2004 Wine Source of Colorado Chef David Nelson discovered his passion for cooking during his high school years and attended Johnson and Wales Culinary Institute in 1977. As a certified instructor with AH&MA, he taught courses in Resort Management at the Colorado Mountain College in Steamboat Springs, Colorado where he now lives with his wife Pamela. He has taught cooking classes, done guest chef gigs, given seminars, and won numerous cooking competitions His credits or recipes have been acknowledged in publications such as Cooking Light magazine, Restaurant News, Food Arts and in Janie Hibler's cookbook, Wild about Game. Chef June Jacobs, CCP resides in Jersey City, NJ, where she is the proprietor of Feastivals, Inc. and President and Executive Chef of Feastivals, food and wine consultants. The author of "Feastivals Cooks at Home," she also conducts food and wine focused tours in New York City, Napa Valley and Sonoma County California, France, and wherever else her travelers would like to explore. She is Co-Leader of the Northern New Jersey Convivium of Slow Food, Corresponding Secretary of the New York Association of Culinary Professionals (NYACP), and is an active member of the International Association of Culinary Professionals (IACP), and the New York City Chapter of AIWF.