|Blue Crab Salad...avocado, heirloom tomatoes and watercress....paired with 2009 Cakebread Chardonnay|| |
|Seared Diver Scallop and Hudson Valley Foie Gras, roasted corn panna cotta, micro greens and citrus buerre blanc....paired with 2007 Cakebread Reserve Chardonnay|
|Chanterelle Mushroom and Ricotta Agnolotti, braised leeks, manchego cheese and pinot noir gastrique....paired with 2006 Cakebread Pinot Noir|
|Grilled Colorado Lamb Chop, sweet pea and mint risotto...paired with 2007 Cakebread Merlot|
|Braised Veal Cheeks, summer corn, leek, fennel and smoked tomato hash....paired with 2007 Cakebread Cabernet Sauvignon|
|Huckleberry and Dark Chocolate Souffle, wood over roasted figs, cardamom creme anglaise and huckleberry gastrique....paired with 2007 Cakebread Cabernet Sauvignon|
The chefs at Trio have once again proven that they serve food, wine, and atmosphere at a world-class level. Chefs Paul Wireman and Will Bradof and crew hosted a Cakebread Wine Dinner to a packed dining room last night that was aflutter with accolades for both the wine and the six courses. My personal favorite...the lamb chop with sweet pea and mint risotto with a 2007 merlot. Dennis Cakebread, a member of the Cakebread wine making family, worked his way through the dining room between courses to answer questions and explain the history of his family's vineyard. Started in the early 1970s in Napa Valley by Jack and Dolores Cakebread , Cakebread Cellars began producing wine in what was then a tractor shed. Today, Cakebread Cellars covers 445 acres, boasts "green" practices, and produces outstanding wines. Thank you to the Trio team and to Cakebread Cellars for a wonderful, delicious, and memorable evening.
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