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Eleven Chefs and culinary assistants from
around the globe prepared an extravagant dinner. This 4th annual
fundraiser event was organized by Chef Florian Wehrli and Chef David and
Pam Nelson. The event was held at Austin's Homestead at Water Valley in
Windsor Colorado.
The Windsor 2007 Team
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***Mumm
Brut Prestige***
Rocky
Ford Cantaloupe and Natural Beef Carpaccio,
Maldon Sea
Salt, Banyuls Reduction, Lavender Crisp and Herb Salad
Chef Evey Post, Chimney Park Bistro, Windsor
Bora-Bora Bouillabaisse
Chef Michael Long, Opus Restaurant, Littleton
***Marques de Reala White, 2005***
Black Mushroom Powder Encrusted Scallop
Asian
Fennel Slaw on Blue Crab and Ginger Sauce
Chef
Jay
Witlen, Jay's Bistro, Fort Collins
Roasted Rabbit Loin,
Presented
in Phyllo Dough, Herbed Polenta
Chef Bob Ballantyne, The Cowboy and the Rose,
Grand
Junction
Chef Mo
McKenna, Boulder
***Verso
Cellars,
Colorado ***
Chipotle Barbequed Squab Tamale,
Cilantro Cream, Tequila Infused Pico de Gallo and Chile Oil
Chef Ernie Post, Columbine Café, Fort Collins
***Uncorked
Black Label, Napa, California***
Green Tea Pear Sorbet Twig of Candied
Orange
Peel
Chef
Brenda Palmer, Huntingdon PA
Spomer
Ranch Bison Sirloin,
Wrapped in
Wild Mushroom, Truffle Farce, Butternut Squash, Whipped Yukon Potatoes,
Roasted Asparagus, Brandy Seared Baby Carrots
Chef
Mike
Polcyn CCC, St Louis, MO
***Babcock Classic Rock Cuvee Cab 2005***
Chilled Lychee Soup with Port Wine "Caviar"
Chef Michael Elsner, Radisson Hotel,
High
Point, North Carolina
***Fukucho "Moon on the Water" Sake***
Raspberry Napoleon
Crispy
Wonton Skins and Lemon Curd. Pool of Fresh Raspberry Coulis, Orange Zest
and Fresh Raspberries.
Chef David Nelson, Steamboat Springs
***Peach
Street Distillery Fruit Brandy, Colorado*** |
