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Join our Aprons Cooking School Chefs as we hunt for the hidden ingredient in this foodie’s version of a Treasure hunt! Is the treasure the wine or the food? The decision is yours!
Amuse Bouche - Puff Pastry with Shrimp “Scampi” paired with White Haven Sauvignon Blanc; Mixed Green Salad with Pan-Fried Blue Cheese Cakes, Spicy Candied Walnuts, Bacon, and Lavender Dressing paired with Etude Pinot Noir; Sweet Potatoes with Apple Puree and Cumin-Spiced Salmon paired with Stag’s Leap Chardonnay; NY Strip Steak with Bone Marrow Mash Potatoes and Cherry Glaze paired with Lyric Pinot Noir; Black Bean Chocolate Brownies with Mascarpone Citrus Whip paired with Beringer’s Quantum Bordeaux Blend Red Wine.