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Teikoku tour of California wine dinner with Wine educator Michael Walsh Executive Chef Takao Iinuma, Chef de Cuisine Teikoku Chay Aniwat and Chef de Cuisine Azie Kaz Mitsui 9/23/08 Amuse Bouche- Sushi Citrus roll, salmon, sea bass, yellow tail, sanma and eel Pairing Geyser Peak Sauvignon Blanc, 2006, Monterey First course- Aburi toro salad Seared blue fin tuna, baby green with a sweet onion pickle salsa Pairing Forestville Reserve Chardonnay, 2005, Russian River Valley Second course- Pan roasted tile fish Chestnut risotto with tempura style matsutake mushrooms Pairing Esser Vineyards Pinot Noir, 2006, South Central Coast Intermezzo- Plum Wine Jelly Third Course- Wagyu filet mignon Assorted seasonal roasted potatoes, classic style red wine sauce Pairing Rutherford Cabernet Sauvignon, 2004, Napa Dessert- Tiramisu Green tea mascarpone cream Pairing Merryvale Antigua, NV, Madera $95 per person all Inclusive
