Fungus Fest!
The Fifth Annual Fungus Fest & Fungus Feast is this week (August 24 - 28) at Marisol
The Fifth Annual Fungus Fest & Fungus Feast is this week (August 24 - 28) at Marisol. Fungus Feast is the culmination of our week-long homage to the magnificent mushroom. Please join us on Sunday, August 28 at 7:02pm for this fabulous multi-course wine dinner.
Toast: NV Piper Sonoma Sparkling Brut, California, plus Amuse Bouche
First Course: Porcini-Fed Escargot with Red Wine Risotto and Parsley Sauce, paired with 2004 Moulin-a-Vent, Louis Jadot, Beaujolais
Second Course: Wild Mushroom Gelee with Foie Gras Mousseline and Toasted Brioche, paired with 2004 Sauvignon Blanc, Craggy Range, New Zealand
Third Course: Pea Shoot Salad with Bacon-Wrapped Enoki Mushrooms and Housemade XO Vinaigrette, paired with 2004 Albariño, Mar de Frades, Rias Baixas
Fourth Course: Lobster Americaine, Sauteed Lobster Mushrooms with Sauce Americaine and Truffled White Rice, paired with 2002 Chardonnay, Matanzas Creek, Sonoma
Fifth Course: Rare Seared Hawaiian Tuna with Tempura Oyster Mushrooms, Fresh Wasabi and Red Ginger Dashi, paired with 2003 Pinot Noir, Bouchaine, Carneros
Sixth Course: Confit of Veal Cheeks with Joel Robuchon’s Potato Puree and Wild Mushrooms a la Greque, paired with 2002 Syrah, Foley, Santa Rosa Hill
Dessert: Huitlacoche Crème Catalaña, paired with 1999 Royal Tokajii Aszu, Red Label, Hungary
The Fifth Annual Fungus Fest & Fungus Feast is this week (August 24 - 28) at Marisol. Fungus Feast is the culmination of our week-long homage to the magnificent mushroom. Please join us on Sunday, August 28 at 7:02pm for this fabulous multi-course wine dinner.
Toast: NV Piper Sonoma Sparkling Brut, California, plus Amuse Bouche
First Course: Porcini-Fed Escargot with Red Wine Risotto and Parsley Sauce, paired with 2004 Moulin-a-Vent, Louis Jadot, Beaujolais
Second Course: Wild Mushroom Gelee with Foie Gras Mousseline and Toasted Brioche, paired with 2004 Sauvignon Blanc, Craggy Range, New Zealand
Third Course: Pea Shoot Salad with Bacon-Wrapped Enoki Mushrooms and Housemade XO Vinaigrette, paired with 2004 Albariño, Mar de Frades, Rias Baixas
Fourth Course: Lobster Americaine, Sauteed Lobster Mushrooms with Sauce Americaine and Truffled White Rice, paired with 2002 Chardonnay, Matanzas Creek, Sonoma
Fifth Course: Rare Seared Hawaiian Tuna with Tempura Oyster Mushrooms, Fresh Wasabi and Red Ginger Dashi, paired with 2003 Pinot Noir, Bouchaine, Carneros
Sixth Course: Confit of Veal Cheeks with Joel Robuchon’s Potato Puree and Wild Mushrooms a la Greque, paired with 2002 Syrah, Foley, Santa Rosa Hill
Dessert: Huitlacoche Crème Catalaña, paired with 1999 Royal Tokajii Aszu, Red Label, Hungary
posted by bill at 11:29 AM
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