Winemakers 2010 – Falcon’s Nest Peter Island

Falcon’s Nest, Peter Island

Friday, December 3rd
Falcon’s Nest Peter Island – Five Course Gourmet Meal

Peter Island is a private island, with all the exclusivity and romance that it provides. At Peter Island there are more staff members than guests, with only 52 rooms, three villa estates such as Falcon’s Nest Villa, Crow’s Nest Villa, and Hawk’s Nest Villa, and 1,800 acres of lush, mountainous terrain, private beaches and the 10,000 square foot Spa at Peter Island. Guests come to actively explore the island and the surrounding British Virgin Islands, or to return to a secluded beach every day of their stay to nap, to read, or completely unwind.

Falcon’s Nest, Peter Island
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Chef Roberto Trevino challenged the guests with his tasty Chorize Croquetas, Caribbean Ceviche Cups, Fried Chicken Feet, Churasco Satay
Paired with the Hors d’vors
2007 Riesling halbtrocken Mosel, Lothar Kettern

Chef Hement Dadlani of LIttle Dix Bay Resort mastered his dish of Yellow fin Tuna with Tamarind and chilli watermelon
Paired with the first course
2008 Beaune du Château Blanc Premier Cru, Bouchard Père et Fils
2007 Riesling Piesporter Goldtröpfchen Spätlese trocken Mosel, Lothar Kettern

Celebrity Chef Anne Burrell of Food Network treated the guests with a dish of silky, warm Butternut squash soup with cinnamon, whipped cream, and fried shallots.
Paired with the second course
2008 Chardonnay Santa Lucia Highlands, Rock Wall
2007 Beaune du Château Premier Cru, Bouchard Père et Fils

Chef Lisa sellers of Peter Island Resort cooked a fantastic dish of Pan Seared local Snapper, Tortolian Pumpkin Ravioli & Basil “tea” Broth
Paired with the third couse
2007 Rock Star Blanc, Rock Wall
2009 Tiara Branco, Niepoort

Chef Mat Vacharat made some very tender and flavorful Sesame braised short ribs with Coconut Pumpkin puree, fried leeks, sun choke chips and Thai bird chilli vinaigrette
Paired with the fourth course
2003 Barbaresco, Michele Chiarlo
2007 Redoma Tinto, Niepoort

Chef Clif Holt of Little Savannah Restaurant and Bar served up a wonderful Southern Favorite of Roasted Peach with Goat Cheese, Honey and Almonds.
Paired with dessert
Moscato d’Asti Nivole, Michele Chiarlo
2009 Riesling Piesporter Goldtröpfchen Spätlese Mosel, Lothar Kettern