Michael Howerton Surprise 65th Birthday Food Extravaganza
In-Home Cooking Class and Dinner
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

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


Lightly-Spiced Roasted Cauliflower and Pear Bisque
Chive Oil, Sumac, Herb Croutons
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
Trinafour “Niemi Vineyard” Carignane, Mendocino County, California ’09

Slow-Braised Local Mutton Ragout
Handmade Rosemary Pappardelle, Red Carrot, Fresh Black Umbrian Truffle
Vietti Barolo “Castiglione”, Piedmont, Italy ’08

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