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
