Menu:
Grilled California Halibut with Chive Compound Butter, Braised Fennel and Chanterelle Mushrooms paired with our Pine Ridge 2007 Dijon Clones Chardonnay
Prosciutto Wrapped Pork Tenderloin with Yukon Gold Whipped Potatoes, Brussels Sprouts and Morel Mushroom Cream Sauce with Fresh Thyme paired with our Forefront by Pine Ridge 2008 Willamette Valley Pinot Noir
A Selection of Three Artisanal Cheeses and a Petite Salad of Estate Greens and Local Baguette paired with our Pine Ridge 2006 Napa Valley Cabernet Sauvignon
Hand Rolled Belgian Chocolate Truffles to end the meal with Coffee or Tea
Photos to be posted on the Pine Ridge Group Page around 2:00PM tomorrow, check it
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
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