"Aphrodisiac Wine Dinner" with Chef David Hurst
Item Number: 2
Time Left: CLOSED
Value: $1,600
Online Close: Apr 26, 2008 7:00 PM EDT
Bid History: 0 bids
Description
Flavors proven throughout time to produce amorous results- A Menu of Temptation
Foreplay: Oysters Rockefeller topped with a creamy mix of spinach, fennel, smoked bacon and a touch of Anise.
Seconds: Passion Duck- Duck Confit in a Sweet Potato Bellini with a Passion fruit Crème Fraiche.
Intermezzo: Fire and Ice- Spiced Orange Grand Marnier Tea with Demerra Champagne Sorbet.
Entrée: Filet and Truffles- Madeira Glazed Filet with a Crispy Truffled Polenta Cake with Haricot au Verts.
Finale: Heated Indulgence- Dark Chocolate Torte with Chambord Cream and Fresh Raspberries.
Special Instructions
Dinner provided at Cuisine with Jill Nicolson Cooking School & Catering. Must be booked at Cuisine with 30 days notice.