Mark Galbraith 50th Birthday Dinner
Tuesday, August 3, 2010 @ the Quinlans
Dinner
- Duet of Seafood:
Wild Sockeye Tartare, Smoked Tomato, Petite Red Daikon Sprouts
Pacific Wild Sablefish Crudo, Cucumber-Fennel Salad, Bergamot Oil- Pairing: Nino Franco Prosecco di Valdobbiadene NV, Italy
- Pairing: Fisher Unity Rose ’09, Napa
- Handmade Ricotta-Lemon Gnocchi
Arugula-Tarragon Pesto, Pecorino Fulvi- Pairing: Domaine Vincent Delaporte Sancerre “Chavignol” ’08, France
- Chilled Utah Sweet Corn Bisque
Feta, Caramelized Sweet Red Onion, Fennel Oil- Pairing: Jean-Marc Brocard Chablis Premier Cru ’07, Montee de Tonnerre, France
- Roasted Local Beets
Crumbled Almond Brittle, Greek Yogurt, Beet Greens, Sel de Guerande- Pairing: Pasanau “Ceps Nous” Priorat ’08, Spain
- Wood Oven Roasted Dry-Aged New York Steak
Foie Gras Compound Butter, Quinoa, Braeburn Apple, Garlic Chives- Pairing: Vietti Barolo “Castiglione” ’05, Piedmont, Italy
Dessert
- Local Goat’s Milk Custard Tart
Summer Berry Compote, Thai Basil- Pairing: Domaine Vincent Careme Vouvray Moelleux ’05, France
Tequila Flight
- Vida Tequila Silver
- Corralejo Reposado
- Sauza Tres Generaciones Anejo
Beers
- Firestone Walker Union Jack IPA
- Sierra Nevada Bigfoot Barleywine Ale
- Anderson Valley Brewing Company Summer Solstice “Cerveza Crema”
- Wasatch Brewing Devastator Double Bock