A BANQUET AT BODEGA HIDDEN HILLS
Last Spring, Alan Harmon planned a Spanish themed dinner with Chef Jerry Snider at a local country club....but Chef Snider left. Unsure about the dining situation, the dinner was cancelled. In the meantime, Kevin Demarest approached us wishing to host a dinner at Hidden Hills Country Club, but then that chef left. The good news was that Chef Snider had moved to Hidden Hills! So the Spanish dinner was revived and Alan and Kevin worked together with Chef Snider to create a memorable dinner. And it was wonderful! From the Mariscada to the Olive Oil Cake, it was a Spanish dinner that we will fondly remember.
Menu
Butler Passed Hors d"Oeuvres
Bacon-wrapped Black Mission Figs stuffed witn Goat Cheese
Sherry-braised Shrimp with Almond Aioli on Crostini
Grilled Chorizo on Polenta with Muscat Raisin Marmalade and Manchego Cheese
2009 Gramona Gran Cuvee, Brut Cava
First Course
Spanish Mariscada....Shrimp, Mussels, Chorizo and Lobster in Saffron Broth
2012 Louro, Rafael Palacios Godello
Second Course
Dou of Gazpachos
Cepe and White Truffle served in a Bread Roll
Heirloom Tomato with White Bean Puree in an Heirloom Tomato Shell
2013 Can Feixes Blanc, Peneder
2009 La Conreria Priorat
Refresh
Blood Orange Sorbet in a Blood Orange Shell
Third Course
Serrano Lamb Saddle stuffed with Olives, Roasted Red Peppers and Spinach, served with a Red Pepper Madiera Jus with Baby Carrots and Parsnip Manchego Cheese Mash
2005 Muga Prade Enea, Gran Reerva, Rioja
Fourth Course
Olive Oil Cake topped with Glazed Apricots and served with a Butternut Squash Flan Sauce
2007 Chateau Doisy-Vedrines, Gran Cru Sauternes
Fifth Course
Cheese, Dried Fruit and Nut Tray
Osborne Sherry, Fino
