Teri Paulson’s Sushi Party
Saturday, August 20th, 2011

Local Heirloom Tomato and Roasted Vegetable Gazpacho
Herbed Crouton, Good Olive Oil

Chilled Edamame in Shell

Sushi Palette
Proteins: rock shrimp, New Zealand king salmon, ahi tuna, dungeness crab, escolar, orange tobiko,
unagi, greentip mussel salad, octopus, quail eggs

Vegetables and Herbs: braised shiitakes, daikon radish, carrot, mung bean sprouts, gobo,
pickled ginger, daikon sprouts, English cucumber, shishito peppers, jalapeno, purple shiso, Thai basil

Condiments: spicy mayonnaise, sweet chile vinaigrette, unagi sauce, soy sauce, pomegranate molasses, ponzu

Suggested Wine Pairings:
Pine Ridge Chenin Blanc/Viognier ’10, California
Jekel Riesling ’09/’10, Monterey
Louis Latour Ardeche Chardonnay ’08, France

Braised Asian-Style Natural Chicken Thighs
Poultry-Char Siu Reduction, Five-Spice Rub

Ginger and Kaffir Lime Braised Angus Beef Short Ribs
Lemongrass, Short Rib Reduction

Suggested Wine Pairings:
Casa Castillo Monastrell ’09, Spain
Luzon Jumilla Tempranillo ’08/’09, Spain
Saintsbury Pinot Noir Rose ’10, Sonoma

Both Entrees served with:
Sandhill Farms Summer Greens with Homemade Seaweed Salad
Pea Tendrils, Roasted Eggplant, Grilled Zucchini, Sesame-Fennel Vinaigrette

Drunken Oreos with Vanilla Ice Cream and Port Wine Syrup