Show us your rosé colors! Wearing pink is encouraged!
Menu:
Amuse bouche: foie gras mousse, nori tuile, plum NV Huber Sparkling Rose, Zweigelt, Pinot noir, Austria
1st Course: Citrus Cured Salmon peach ponzu, red chermoula, peaches, micros DF, NF 2024 Peyrassol 'Les Commandeurs', Grenache blend, Languedoc, France
2nd Course: Duck Agnolotti corn fondue, habanada, fried sage NF 2024 Lucien Crochet, Pinot Noir, Sancerre, France
3rd Course: Blue Fish A La Plancha oyster cream, potato mille feuille, shishito, dill oil GF, NF 2023 Domine Philippe Gilbert 'Menetou-Salon', Pinot Noir, Loire Valley, France
Dessert Panna Cotta rosé-poached berries, coconut crumb, Meringue NF 2024 Bisson, Ciliegiolo, Portofino, Italy
Menu Prepared by:
Chef Charlie Foster
Chef Aldo Vazquez
Chef Rhiannon Brown
Also check out other Workshops in Concord, Food & Drink events in Concord.