All-American Wine Pairings
Maysara, Pinot Gris, Willamette Valley 2005
Verdad, Ibarra-Young Vinyard, Albarino, Santa Ynez Valley 2005
Eroica, Riesling, Columbia Valley 2005
Gruet, Chardonnay, New Mexico 2005
Tulocay, Haynes Vineyard, Pinot Noir, Napa Valley 2001
Barboursville Vineyards, Reserve, Cabernet Franc, Virginia 2004
Ceja, Syrah, Sonoma Coast 2002
Sineann, The Precious, Gewurtztraminer, Columbia Gorge 2005
Sutton Cellars, Mirabel Ranch Port, Zinfandel, Russian River Valley 2003
Grand Tour Moto
Vietnamese Egg Drop Soup (broth comes hot, then they drop freeze-dried eggs and greens into it)
Scallop and Fruit Salsa
Synthetic Champagne (pear nectar and verjus)
Goat Cheese Snow and Balsamic
Hamachi and Minneola
Passion Fruit and Soft-Shell Crab
Savory Dippin' Dots (peas and carrots)
Bass baked tableside (baked on the table in big polymer cubes, heated with a red pepper coulis in the bottom, and paprika piled on top of the cubes to emit a gently-warmed scent)
Bison and Aromatic Utensils (served in a Battleship-like L-shaped metal plate, with curly-handled spoon and fork with sage leaves stuck inside the handles)
Jalapeño, Avocado, and Lemon Myrtle
Beef (seared with layers of soy sauce and salt) with Kielbasa
Mac and Cheese (fruit noodles and an Explorateur/white chocolate blend cream)
Fettuccine alla Dolce (sweet noodles with scoop of ice cream)
3 Cotton Candy Stages (ice cream, truffle, paper)
Flapjacks Prepared Tableside (on a brick of nitrogen-frozen metal, squirted onto the metal with a big plastic syringe, and served with a spoon of maple syrup)
Peanut Butter and Jelly
Reeses Pieces
Doughnut Soup and Pancake
Coffee Forms
Brown Butter and White Chocolate (cake)