Tastings are certainly one of my favorite parts of my job, second only to actually being at a wedding and seeing our couples get married. During tastings I get to know clients personally while getting to enjoy delicious foods designed by our Executive Chef, Aaron Zimmer, and Chef de Cusine, Michelle Kohm, and executed flawlessly by our talented tasting team.

We recently hosted the wonderful ladies of the Flood Mansion and enjoyed a Spring Garden Salad with Whipped Burrata, Baby Mache, Baby Vegetables, Levain Crisp and Preserved Lemon Vinaigrette. For the entrees we enjoyed a Herb Roasted Beef Tenderloin with Delta Asparagus, Yukon Gold Potato Confit, Maitake Mushrooms and Red Wine Sauce and a Sauteed Alaskan Halibut with Sugar Snap Peas, Rissole Potatoes, French Breakfast Radish and Onion Soubise.

We’re big believers in always ending the meal with something sweet, so we all noshed on Mint-Chocolate Chip Pave with Layers of Thin Buttermilk Chocolate Cake and Creamy Mint Crema Bavara Deep Dark Chocolate Sauce.

I often look around our beautiful tasting room while eating delicious food and chatting with interesting people and think, “I can’t believe this is my JOB. I am one, lucky girl.”

CulinaryTeamfor Tasting EndResult EntreeCopy BeefEntree BeautifulDessert