Winemakers 2010 – H. Lavity Stoutt Community College
Sunday, December 5th
H. Lavity Stoutt Community College – Five Course Gourmet Meal
The H. Lavity Stoutt Community College in the British Virgin Islands offers a food and beverage management program that prepares students for restaurant and hotel jobs throughout the Caribbean. The program includes management theory, basic culinary skills, and entrepreneurial and communication skills.
Students learn food science, acquire knife skills, practice kitchen safety, prepare foods, gain knowledge about international cuisine and cultures, cook with wines, develop mixology techniques, and gain knowledge about wine technology. The culinary school was the perfect environment to enjoy one of the Winemakers Dinners.
Menu
Chef Hemant Dadlani started off the evening with delightful hors d’oeuvres and pumpkin and foie gras soup and cucumber and honeydew gazpacho.
Paired with the soups:
2007 Riesling Winemakers Dinners Edition halbtrocken Mosel, Lothar Kettern
Chef Clif Holt made the guests of the Winemakers Dinners a dish of ample proportions – Caribbean giant shrimp and grits.
Paired with the appetizer course:
2007 Riesling Winemakers Dinners Edition halbtrocken Mosel, Lothar Kettern
Chef Lisa Sellers of Peter Island Resort prepared a very pleasing dish of local rabbit two ways.
Paired with the first course:
2007 Rock Star Blanc, Rock Wall
2007 Beaune du Château Premier Cru, Bouchard Père et Fils
Chef Roberto Treviño continued to top each of his dishes with the next. This evening he served a mussel saffron bisque.
Paired with the second course:
2007 Gavi, Michele Chiarlo
2007 Riesling Alte Reben Spätlese Mosel, Winery Kirsten
Chef Mat Vacharat cooked an olive-oil poached halibut with sauce soubise, hand-torched foie gras, port wine-honey reduction, and micro radish greens.
Paired with the third course:
2007 Riesling Blaschiefer Kabinet Feinherb Mosel,Winery Lothar Kettern
2008 Beaune du Château Premier Cru Blanc, Bouchard Père et Fils
Chef Davide Pugliese matched his wine pairing with ease with his spiced cocoa nib-crusted prime ribeye, mango chimichurri, and minted christophine.
Paired with the fourth course:
2008 Sonoma Zin, Rock Wall Wines
2004 Barolo Cannubi, Michele Chiarlo
Chef Heidi Benyair pleased everyone with her incredible hot chocolate truffle cake, tart raspberry coulis, and fresh strawberries macerated in crème de cassis.
Paired with dessert:
2005 Vintage Port, Niepoort
