The Spokane Chapter enjoyed an incredible dinner put together by the faculty and students at the Inland Northwest Culinary Academy (INCA). The food was beautiful, the students were engaging, and the faculty shined. We look forward to many more events at this wonderful school that puts out such talent in the Inland Northwest.
Menu
Adami Prosecco di Valdobbiadene SulLievito DOCG 2015 (Veneto)
Amuse Bouche
Damilano Langhe Arneis 2015 (Piedmont)
grilled scallop | coriander & white chocolate cream | shallot brunoise | fennel pollen
Domine Saint Aix Coteaux d’Aix Rosé 2018 (Provence)
beef carpaccio | consommé gelée | Provence essence | watercress salad | Armenian flatbread
Produttori del Barbaresco Langhe 2013 (Piedmont)
morel mushrooms | risotto | spring pea tendril | paprika oil | mushroom demiglace
Château Fourcas-Borie 2012 (Haut-Medoc)
rack of lamb | pommes château | bordelaise sauce | summer squash ragu | pistachio dust |
beurre rouge
Maso Poli Trento Pinot Nero Superiore 2013 (Trentino-Alto Adige)
pâte á choux | crème patisserie | fresh strawberries | basil ice cream | balsamic syrup
Charlie Martin, Chef Laurent Zirotti, Cellar Master Ron Thies, President Mary Lawlor, Chef Josh Martin, Julie Litzenberger