Last season, we took you on a tour of Chef Gabriel Morales’ personal 3,000-bottle wine cellar. Now, we invite you to explore the resort’s root cellar as we present a taste of the season.
6 to 7 p.m.
Find out what's happening in Coronadofor free with the latest updates from Patch.
Henriot Champagne Reception and “Creative Canning” Class
Find out what's happening in Coronadofor free with the latest updates from Patch.
7 to 9 p.m.
Four-course dinner by Chef Patrick Ponsaty with paired wine treasures from Chef Morales’ personal wine cellar
Menu of the Evening
Reception
Taleggio and Morel Duxelle
Grilled Cheese Sandwich on Baguette
Macerated Balsamic Fig Jam and Il Boschetto Cheese
on Belgian Endive Spear
Lamb Merguez en croute,
Tomato and Smoked Garlic Compote
Henriot Souverain Brut NV
Condesa Eylo Verdejo, Rueda, Spain, 2009
Dinner
Yellow Peach Carpaccio
Banyul Vinegar, Seared Mano de Leon Scallops, Watercress Salad, Toasted Hazelnut
Bouchard Reserve Bourgogne Blanc, Burgundy, 2009
Seared Baramundi, Baby Beet Confit
Seared Baramundi, Braised Cipolini Onion, Lobster bouillabaisse Emulsion
Bouchard “Caillerets” Volnay, Burgundy, 2006
Slow Braised Veal Cheek, Baby Artichoke
Slow Braised Veal Cheek in Madeira Wine, Carrot Glacee, Mascarpone Cheese Polenta.
Tenuta di Ghizzano Veneroso, Tuscany, 2005
Gateau Basque with Cherries Soaked in Armagnac
Gateau Basque with Cherry Jam, Lime- Rosemary Ice Cream
Henriot Brut Rose Brut NV
