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Culinary Arts and Hospitality Program's

30th Annual Gourmet Dinner

May 4, 2012




-Chocolate Tea Smoked Duck

(ancho chile and chocolate cremeux)

w/ 2010 County Line Pinot Noir, Sonoma Coast, California.


-Braised Pork Chocolate Ravioli

(mole sauce and Parmesan emulsion)


-Artisan Greens with Champagne Vinaigrette

(chocolate stout cheddar and pretzel tuile)


-Cocoa Butter Seared Scallop

(caramelized Belgian endive with apples & chocolate balsamic reduction) w/ 2011 Raptor Ridge Pinot Gris, Willamette Valley, Oregon


-Pink Grapefruit Sorbet

with crushed cocoa nibs.


-Chocolate Espresso Beef Tenderloin (roasted baby root vegetables, rosemary infused garlic smashed Yukon golds,

chocolate Port wine sauce) w/ 2009 Colterris Cabernet Sauvignon, Grand Valley, Colorado.


-Frambois Entremet

(rich chocolate cake layered with

raspberry and chocolate mousse)

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Taken on May 4, 2012