|
| "The Psychology of Summer" |
| one |
| crudo of fluke with lemon verbena gelée |
| Perrier-Jouet Grand Brut Champagne, France |
| two |
| flavors of gazpacho |
| Argiolas Vermentino di Sardegna, Italy |
| three |
| halibut, white anchovy, olive puree, wild arugula, eggplant "caviar" |
| Villa Maria Sauvignon Blanc, Marlborough, New Zealand |
| four |
| sous vide rack of lamb, warm spinach "salad", potato espuma |
| Marques de Murrieta Reserva, Rioja, Spain |
| five |
| honey custard, blackberry pinot sorbet, Shatto butter shortbread, cream |
| Banfi Rosa Regale Brachetto, Tuscany, Italy |
| six |
| assorted petit fours |
| chocolate cherry sodas |
| Developed and prepared by Chef Colby and Chef Megan Garrelts |
| www.testkitchenkc.com |