TUESDAY, JULY 26
Beringer Wine Dinner
PASSED HORS D’OEUVRES
Chef’s Choice
KELLEY MCCANN, RESORT OUTLET CHEF
ROYAL R E D SHRIMP RAVIOLI
herbed ricotta ravioli, local mushrooms, meyer lemon brown butter
Napa Vall e y Chardonnay
ALEX ZAMORA, CHEF DE CUISINE
ROASTED TROUT
blistered heirloom tomatoes, cherry wood smoked colorado potatoes
Private Reserve Chardonnay
ADAM PINEDA, CHEF DE CUISINE
COMPRESSED LOCAL MELON SALAD
cantaloupe, honeydew, cucumber, crispy prosciutto, frisée, red vein sorrel, balsamic vinaigrette
Isabel Mondavi Rosé
NATHAN GRESHAM, EXECUTIVE SOUS CHEF
LOCAL HOUSE CURED HAM WRAPPED L A MB LOIN
olathe sweet corn and pueblo chilis, truffled popcorn tuile
Knights Vall e y Cabernet Sauvignon
THOMAS HARTWELL, EXECUTIVE CHEF
ALFALFA HAY B R AISED COLORADO PASTURED PORK
Rocky Ford pinto beans, Local rainbow chard
Privat e Reserve Cabernet Sauvignon
HEATHER STUGART, EXECUTIVE PASTRY CHEF
CHEF HEATHERS PALIS A DE PEACH MELBA
pe ach jam, vanilla cake, mascarpone filling, raspbe rr y
white chocolate ice cream