On the Menu

Participating chefs are preparing a taste sensation for attendees to enjoy during Corks & Forks - A Fine Food and Wine Event.   Menus for 2008 are in development but you can get review menus from 2007 below.  We will begin to post menus for 2008 in mid July so check back to learn more.

2007 Chefs/Restaurants/Menus

Sheri Davis of DISH - Smoked jalepeno scented chicken tostadas

Richard Blais of Element - tomato & jicama salad with micro cilantro

Melissa Fedorko of Feast Restaurant - white chocolate bread pudding with white chocolate ganache        

Ron Eyester of Food 101 - Shaved Benton's Country Ham Crostini

Nick Leahy of Pacific Kitchen - Spice crusted beef carpaccio, rolled with fresh basil and shaved horseradish, garnished with fleur de sel 

Robert Gerstenecker of Park 75 at Four Seasons Hotel - Kobe beef brisket/southern slaw

Joey Masi of Pozole' -TBA

Hector Santiago of Pura Vida - Coconut goat with banana fritters

Joseph Truex of Repast - Bacon wrapped medjool dates with marcona almonds

Shaun Doty of Shaun's - Tomato gazpacho, tuscan olive oil, micro basil

Nancy Mitchell of Six Feet Under Pub & Fish House - Shrimp n' grits with roadted asparagus cojita cheese, red pepper & spicy vinaigrette

Jason Hill of Wisteria - Watermelon and Summer Meon Gazpacho with Jumbo Lump Crabmeat

Michael Tuohy of Woodfire Grill - Slow cooked heritage pork shoulder with Anson Mill grits

Carvel Grant  Gould of Canoe - Miniature chocolate mint ice cream cones and praline crunchies 

Phillip Rainwater of Five Seasons Brewing  - Sweet Grass Dairy Farm (SGDF) "Easy Cheese" canape with prosciutto, housemade french bread and 25 year aged balsamic 

Gregg Herndon of Redfish - A Creole Bistro - Rum and Black Currant Bread Pudding