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.
(rich chocolate cake layered with
raspberry and chocolate mousse)