A Wine Cellar Dinner

Because of our wonderful relationship with Epping Forest Yacht Club, Food & Beverage Manager Matt Achorn & Executive Chef Tim Turner, Epping Forest was easily selected as the ideal place to hold our Wine Cellar Dinner. Featuring wines from The Wine & Food Society of Jacksonville's cellar, a five course dinner was created by Chef Turner. During the reception, 5 new members were honored with new member medallions.

Reception

Gruet Sparkling Wine, New Mexico

Chicken Yakatori Skewers with Yuzu-Soy Ponzu, Scallions & Sesame

Forest Mushroom & Asiago Cheese Tarts

Parmesan Breaded Artichoke Hearts with Boursin

1st Course

Verget, Macon Vergisson, La Roche 2003

Pan Seared Grouper Cheeks, Braised Leeks, Butternut Squash Coulis, Anson Mils Blue Griits, Navel oange & Epping Garden Thyme

2nd Course

Arcadian, Sleepy Hollow Pinot Noir, 2008

Roasted Maple Leaf Farms Duck Breast in Star Anise & Rosemary, Bundled Haricot Vert, Allspice Sweet Potato Puree & Sundried Cranberry Glace

3rd Course

Vieux Telegraph, "La Crau" Chateauneuf-du-Pape, 2003

Braised Boneless Angus Beef Short Rib, Truffled Parsnip Puree, Confit Tomato, Palm Valley Green Pea Tendrils & Fingerling Potato Crisps

4th Course

Darioush Cabernet Sauvignon, 2000

Grilled Bison Tenderloin, Pomme Boulangere, Kissimmee River Mushrooms, Confit Shallots, Jumbo Asparagus & Bordelaise

Fromage

Ramos Pinto Portage Vintage 1983

Petite Sweet Grass Dairy Cheesecake, Thomasville Tomme, Asher Blue & Compte, Seasonal & Dried Fruits, Marcona Almonds

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Assorted Chocolate Truffles