Chef's Table at the Kingfisher

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Thursday, May 5th, 2011
6:30 PM

Chef's Table at the Kingfisher - A Night of Eating, Entertaining and Enlightening

Executive Chef Troy Fogarty and a representative from Bonterra will serve as hosts, presenting and describing each course as it is served.

~ first course ~

FRESH TACO DUO
Shredded smoked chicken with mesa sauce,
Crisped halibut with tomatillo sauce,
Coconut scented rice.
Wine Pairing - VIONGIER

~ second course ~

BAHA POKE
A seafood stack of fresh Dungeness crab and Albacore tuna layered with avocado and fresh yellow tomato.
Wine Pairing - CHARDONNAY

~ third course ~

RELLENO
Ancho chili pepper stuffed with pulled pork and Mexican cheese. Served with braised red cabbage.
Wine Pairing - SYRAH

~ fourth course ~

CARNE ASADA
Flame charred marinated steak with grilled onion and chipotle tamale and a dark chocolate jus.
Wine pairing - ZINFANDEL

~ dessert course ~

BORDER FONDUE
A Mexican fondue of spiced cr�me anglaise with chocolate bites, cinnamon rubbed tortilla, and chili dipped fruit.
Wine pairing MASCAT