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Diners in Baltimore doubled their pleasure and doubled their fun as they enjoyed a spectacular eight-course
dinner prepared by two of Baltimore's top chefs, Ravi Narayanan, Executive Chef at Brewer's Art and Sonny Sweetman,
Chef/Proprietor of Abacrombie Fine Foods and Accommodations. The June 7 event highlighted intense flavors and
ingredients from specialty purveyors, both hallmarks of Jean-Louis Palladin's internationally-acclaimed cuisine.
Wines were graciously supplied by The Wine Source, Baltimore, Maryland. All proceeds benefited the Jean-Louis
Palladin Foundation.
The menu:
Scallop and Black Truffle Napoleon
Wrapped in Pastry with Sea Urchin Cream
2002 Lucien Albrecht 'Cuvee Cecile' Pinot Gris
2004 Etude Pinot Gris, Carneros
House Cured Salmon and Anchovy Butter Terrine,
Charred Shallot Vinaigrette
2004 Domaine de la Rectorie Collioure Rose
2004 Robert Sinskey Vineyards Vin Gris of Pinot Noir,
Carneros
Sweet Pea Risotto
Kataifi Wrapped Lollipop of Poussin Leg
2002 Auvigue Pouilly Fuisse 'La Frerie'
2001 Cullen Chardonnay, Margaret River
Black Pepper Shortbread and Foie Gras Parfait
Toasted Almond Crunch Sandwich
Rhubarb Jam
2001 Domaine du Pesquier Gigondas
2002 Vall Llach ' Vall Llach' Priorat
Rosewater and Pink Peppercorn Sorbet
Pigs Trotter Stuffed with Morel and Black Truffle
Candied Thyme Potatoes and Braising Juices
2002 Chateau Rocher Corbin Montagne Saint-Emilion
2000 Parker Terra Rossa First Growth, Coonawarra
Salad of Orange, Braised Endive, Arugula,
Goat Cheese Fondue
Pear Chips
Flourless Chocolate Cake with Lavender Ice Cream
Brey Farm Honey Walnut Crisps
1995 Broadbent Colheita Madeira
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