CADS Dinner July 30, 2018
JH Host and Chef
Appetizers
Olives
Garlic Salumi
Jasper Hill Harbinson Brie
Roasted red peppers
Goat cheese with EVO and herbs
Smoked salmon spread
Garlicky tomato toast
Bruschetta with grilled apricots and pancetta
Main
Grilled marinated flank steak
Sautéed corn with shallots and Jimmy Nardello peppers
Desert
Cherry Almond Clafoutis
Wines
Frederic Magnien, Cremant De Bourgogne Blanc de Noirs
Benati, Etna Bianco 2016 (100% Carricante)
Benati, Etan Rosso 2015 (80% Mascalese, 20% Nerello Cappuccio)
J.L. Chave Hermitage 1994
John’s 2016 Lemoncello