Pine Ridge Wine Dinner

Chef's Choice Light Hors d'oeuvres paired with Pine Ridge Chenin Blanc-
Viognier

1st Course:

Benne Seed and Honey Lacquered North Georgia Quail, Pickled Cranberry,
Rocket Arugula paired with Chamisal Unoaked Chardonnay

2nd Course:

Fennel Pollen Dusted Scallops, Preserved Lemon Risotto paired with
Chamisal Oaked Chardonnay

3rd Course:

Hickory Smoked Compressed Pork Shoulder, Butternut Squash Succotash,
Caramelized Cauliflower paired with Chamisal Pinot Noir

4th Course:

Bison Short Ribs, Cheerwine Reduction, Root Vegetable Fried Pie paired
with Pine Ridge Crimson Creek Merlot

5th Course:

Beignets, Peanut Creme Brulee, Cinnamon Crunch served with Aztec
Chocolate Coco

- Posted using BlogPress from my iPhone