July 26, 2014 with David Feau

Ross Pollack took some amazing shots at the French Supper Club dinner with Chef David Feau. We had a delicious time eating his food and drinking La Vie Vineyards wine.  
 

Menu

To Mingle

Provence Bistrot

arugula parmesan pizza strips

bacalao deviled egg

heirloom cherry tomato sel-sucre

melon and speck ham

2010 Viognier, Paradise Vineyard, Santa Barbara County

Dinner

1st course

smoked beets, lettuce, lemon-anchovy crème fraiche, salmon raw

2009 Pinot Noir “Black Mountain Reserve”, Santa Lucia Highlands

2nd course

chilled, roasted beef carpaccio, octopus-peppers vinaigrette, young garlic beignet, watercress

2009/2010 “Ballard Canyon” Syrah, Santa Barbara County

3rd course

bouillabaisse and squash ratatouilles

2010 Sangiovese “Sunset Hill Ranch” Central Coast

Dessert course

white peach and strawberry verrine, nougat blanc

Special Late Harvest/Dessert Wine

August 10, 2013 with David Feau

What an amazing night.  The weather was great, the guests - all in white - amazing, and the food - oh the food.  I’m not even sure what to say other than if you weren’t there, you missed a HELLUVA dinner!  

Our new Eat+Drink t-shirts were a hit!  Keep an eye out for them coming soon!

Menu

To Mingle
Des Tartines...Duck Rillettes, 
Romano Squash Preserve Lemon, 
Bacon and Leek Curd Home Made Jam

Dinner
Appetizer
(ENG.) chicken veloute, chicken liver and oysters, mushroom and arugula pesto
(FRA.) Poularde a la creme Dubarry, foie, sot-y-laisse and champignon de Paris a la fondue de roquette

Entree   
(ENG.) braised Lamb leg, windroses's garlic, fingerling potato, roasted tomato anchovy butter
(FRA.) Gigot d'agneau de sept heures, pomme ratte a l'ail en cocotte, tomate roti au beurre d'anchoie

Salad
(ENG.) butter lettuce salad, mustard tarragon vinaigrette, grated  brie cheese
(FRA.) Laitue a la moutarde, Brie Gratte ciboulette

Dessert
(ENG.) Apple tart Tatin, blue cheese, vanilla gelato
(FRA.) Tarte renversée des deux soeur Tatin, creme glacée aux rocquefort