In-Home Cooking Class and Dinner

Michael Howerton Surprise 65th Birthday Food Extravaganza
Sunday, March 30th, 2014 @ the Home of Renie and Michael Howerton


  • Wild Deer Backstrap Carpaccio
    Cornichons, Shallot, Whole Grain and Burgundy Mustards, Capers, Crostini, Shaved Parmesan, Micro Broccoli
  • Braised Mediterranean Mussels
    White Wine, Thyme, Spicy Sausage, Garlic

Pairing: Belle Glos Pinot Noir Blanc (Rose), “Brugioni Vineyard”, Sonoma, California ’12


  • Lightly-Spiced Roasted Cauliflower and Pear Bisque
    Chive Oil, Sumac, Herb Croutons
    • Pairing: Louis Latour Montagny 1er Cru, Burgundy, France ’11
  • Salad of Baby Arugula, Baby Kale, and Pea Sprouts
    Crumbled Feta, Cumin-Mustard Vinaigrette, Dried Apricots, Candied Almonds, Radishes
  • Porcini Mushroom Panna Cotta
    Exotic Mushroom Ragout, Shaved Fennel Relish, Pickled Beets
    • Pairing: Trinafour “Niemi Vineyard” Carignane, Mendocino County, California ’09
  • Slow-Braised Local Mutton Ragout
    Handmade Rosemary Pappardelle, Red Carrot, Fresh Black Umbrian Truffle
    • Pairing: Vietti Barolo “Castiglione”, Piedmont, Italy ’08


  • Chocolate-Pistachio Torta
    Maple Mousse
    • Pairing: Banfi “Rosa Regale” Brachetto d’Acqui, Italy ’12

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