Chef Hilary Zozula welcomed us to Eden for a multi-course dinner matched to wines selected by Jack Brice.

First Course
Veggie Chips
AND
Spicy Cabbage Noodles
(green peas, red peppers, carrots, sliced almonds, ginger, sesame and a creamy spiced almond sauce)

Chateau d’Or et de Gueles Rose 2011

Second Course
Oyster Mushroom “Scallop” with an Avocado Salad

Heitz Cellars Sauvignon Blanc 2011

Third Course
Amarntha and Quinoa Gnocchi
(spinach, butter beans, sun dried marinara and cashew parmesan)
AND
Stuffed Portobello
(riced cauliflower, chopped kale, coconut ricotta and smokey sunflower sauce)

Reserve des Vignerons Saumur Champigny 2010

Fourth Course
Cardamom and Strawberry Cake
AND
Cacao and Coffee Cake

Zardetto Vino Spumante Rose NV