Hess Collection | 3.16.20

Upon arrival, our guests were greeted with a pour of Bodega Colome Torrontes Salta, a teaser of what to expect for the evening!  Adam Hanks, from the Hess Collection Winery, was gracious enough to join us as a host for the evening.  Mr. Hanks provided an eloquent history of the Hess vineyard and winery along with tasting notes for each wine pairing, matched by six exquisite courses prepared thoughtfully by Cork & Flame’s Executive Chef Justin Hayes.  This intimate wine dinner was a huge hit and we thank everyone who assisted in the preparations as well as those who dined with us.  View more information about the Hess Collection here.

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First | SCALLOP CEVICHE | Citrus, Pickled Daikon, Grilled Cucumber, Grapefruit Sorbet | paired with Hess Collection Sauvignon Blanc
Second | POACHED MAINE LOBSTER & CAVIAR | Green Apple, Shiso, Creme Fraiche, Dill Hollandaise | paired with Hess Collection Chardonnay + Hess Collection Lioness
Third | AUSTRALIAN KANGAROO | Green Peppercorn, Lavender, Shishito, Wild Blueberry | paired with Hess Collection Lion Tamer
Fourth | WAGYU SKIRT STEAK | Raspberry, Wild Mushrooms, Poached Plums, Black Currant Demi-Glace | paired with Hess Collection Mt. Veeder Cabernet Sauvignon 
Fifth | COLORADO LAMB CHOP | Herbs de Provence, Black Cherry, Saffron Arancini | paired with Bodega Colome Malbec Autentico Valle’s Calchaquies + Malbec Altura Maxima Salta
Sixth | PISTACHIO ICE CREAM | Select Macarons, Olive Oil Powder