Reception
Passed Canapés
NV Roederer Premier Brut Champagne
Menu
Jiu Gong Ge
Nine Tasting dishes featuring the flavors of the Orient
1994 & 2010 E. Guigal Condrieu La Doriane
Silken Egg Tofu
Tsar Nicoulai Caviar Select, Lily Bulb, Meyer Lemon
1990 Château de Beaucastel Châteauneuf-du-Pape
Sea Bream
Black Vinegar, Fragrant Szechuan Peppercorn, Bok Choy
1992 Château de Beaucastel Châteauneuf-du-Pape
Pork Char Siu
Winter Squash, Glutinous Rice, Chinese Mustard
1988 Château de Beaucastel Châteauneuf-du-Pape
Smoked Garlic Chicken
Chinese Broccoli, Black Trumpet Mushroom, Eight Treasure Sauce
1981 Château de Beaucastel Châteauneuf-du-Pape
Rice Clay Pot
Dungeness Crab, Iberico Ham, XO Sauce
1978 Château de Beaucastel Châteauneuf-du-Pape
Chocolate Ganache
Jasmine Ice Cream, Honey, Barley
1963 Fonseca Vintage Port
Write up
Chef Nunn created a dramatic setting for an unusual and refreshing approach to Chinese cuisine with eloquent dishes, an adventure in taste with artistic expression—imaginative dishes with unique flair showcased with delicious surprises.
The Wines: I decided to present a vertical of the highly acclaimed Château de Beaucastel Châteauneuf-du-Pape by the incomparable winemaker Francois Perrin. Outstanding wines from the Southern part of the Rhone Valley, these wines are spectacular and considered worthy of the highest recognition. Their profile is vibrant, meaty, and spicy with a hint of pepper and garrigue, all were an exciting pairing to Chef Nunn’s dishes. Each wine was in top form - a superb treat for all in attendance.