CADS Dinner June 13, 2016
Jym Clendenin Host and Chef
Appetizers
Rembrandt Extra Aged Gouda
Triple cream brie with wild mushrooms
Fog Crest Chardonnay 2012
Tablas Creek Cotes de Tablas Blanc 2013
Salad
Fresh asparagus, tomato and feta salad
Main Course
Bibb lettuce
Kimchi
Rice
Joseph Phelps Pinot Noir 2012 Sonoma Coast, Pastoral Vineyards
Berghold Syrah 2009 Lodi
Dessert
Assorted individual-serving fruit tarts from Mademoiselle Colette and Voyageur du Temps
Navarro Late Harvest Gewurtztraminer 1998
Judy's Lemoncello 2014