“New Roots” Saturday, April 6, 2019

cocktail hour Chef’s Choice

one Bacon & Eggs Brioche, Chive, Crème Fraiche Rose | A to Z Wineworks, Oregon, 2017

two Spring Salad Raw, Foraged, Roasted Rose | A to Z Wineworks, Oregon, 2017

three Spring Onion Velouté Cassava, Squid, Banyuls Torrontes | Elsa Bianchi S.A., Argentina, San Rafael, Mendoza, 2017

four Sea Scallop Green Curry Cauliflower, Coconut Torrontes | Elsa Bianchi S.A., Argentina, San Rafael, Mendoza, 2017

five Pork Tenderloin Smoked Potato, Charred Eggplant, Natural Jus Tempranillo Crianza |Vina Cumbrero, Spain, Rioja, 2010

six Chocolate Ganache Whipped Caramel, Milk Moscato d’Asti DOCG| Marco Negri Marsilio, Italy, Piedmont, 2017

Menu and drink pairings created and prepared by Justin Donaldson, Chef/Owner, Roots Food Group