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AIWF San Diego Chapter Founders Anne Otterson, Piret Munger, Veryl Mortenson, and Teddie Lewis Pincus. They were also instrumental with others in bringing the AIWF Culinary Collection to UCSDandreaduszynski2015-08-18T01:23:32-07:00
4th Course – Duroc Pork Trio
Preserved Lemon, Kabocha Squash, Espresso
Paired with Infinity + 17 A new wine which is a blend of Syrah, Cabernet Sauvignon, Malbec, and Mourvedre.andreaduszynski2015-08-18T01:22:13-07:00
3rd Course – Tangerine Olive Oil Poached Prawns Shiro Miso, White Corn, Kaffir Lime Paired with Double Bond Edna Ranch Chardonnay 2011andreaduszynski2015-08-18T01:21:14-07:00
2nd Course – Venison Carpaccio Lombroso Agrodolce, Dandelion, Smoked Honshemiji Paired with Double Bond Wolff Pinot Noir 2008andreaduszynski2015-08-18T01:20:18-07:00
1st Course – Study of Heirloom Beets Hibiscus, Goat Cheese Granite, Tarragon Paired with Double Bond Larner Syrah 2009andreaduszynski2015-08-18T01:19:39-07:00
Executive Chef Nicolas Bour and Chef de Cuisine Ja AVANT Restaurantandreaduszynski2015-08-18T01:18:52-07:00
Host Winery Double Bond Host Winery Double Bondandreaduszynski2015-08-18T01:17:58-07:00
AIWF San Diego Board: Susan Buxbaum, Diane Gotkin, vintner John Klacking, former board member Lisa Lipton, Vickie Mogilner, Mary Lou McClellanandreaduszynski2015-08-18T01:16:28-07:00
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