Menu - Merlot Dinner 2015

MENU: Merlot & Bordeaux-style white wine tasting and dinner
June 19, 2015 | 6:00-8:30pm | Reid Center at Whitman College

Chef: John Sundstrom, Lark (Seattle)
Smoked cod croquette with with pickled ramp remoulade
Green chickpea and morel ragout with lovage "migas"
Mini Cubano sandwich with pork confit, Gruyere, jamon Serrano, fermented pickles
Massipou sheep's milk cheese with red wine cherries and salted almond

Chef: Andrae Bopp, Andrae's Kitchen (Walla Walla)
Mole Braised Short Rib and Black Bean Sope
Mesquite Smoked Chicken and Huitlacoche Quesadilla with Cilantro Crema
Nopal Cactus, Caramelized Walla Walla Sweets and Smoked Tomato Soft Taco
Coffee Tres Leches with Local Berry Confit

Chef: Jim Cooley, Bon Appetit (Walla Walla)
Chili spiced paneer, summer melon chutney, garlic naan
Lamb Carnitas Taco: Upper dry creek ranch lamb, pickled red onion, radish, tomatillo salsa, cotija cheese, corn tortilla
Upper Dry Creek Ranch beef patty, WW sweet onion marmalade, cougar cold, sun dried tomato aioli, brioche
Mint white chocolate mousse tartlets, L’Ecole No 41 chocolate merlot sauce

**The chefs will each serve a variety of small plates from their stations, allowing you to mix and mingle throughout the evening**