Winemakers 2010 – Peg Leg’s Landing at Nanny Cay
Tuesday, December 7th
Peg Leg’s Landing at Nanny Cay – Five Course Gourmet Meal
Thirty years ago, Peg Leg’s Landing was built at the water’s edge on Nanny Cay.
With amazing views over Sir Francis Drake Channel and the marina, the restaurant offers a unique atmosphere to enjoy casual waterfront dining. Great drinks and an eclectic menu of delightful tastes make Peg Leg’s Landing a haven for all.
Serving marina guests is the primary concern at Peg Leg’s Landing, but the restaurant has become so much more. Peg Leg’s Landing is a place where people meet and unwind after a long work week or a long sail. It’s also the place where tourists can grasp that Caribbean feeling and a true taste of Caribbean cuisine.
Chef Vaughan Grant is from Antigua and his culinary team are all from the Caribbean, so Nanny Cay is one of just a few places that offers true Caribbean fusion. The delicious menu items range from Tortola Roti to homemade crab cakes to pineapple risotto and much more. Small appetite? No problem, Peg Leg’s offers a finger-food menu at the bar and in the lounge and a brand-new cocktail menu.
Peg Leg’s Landing serves a taste you will remember!
Chef Vaughan kicked the evening off with portobello mushroom stuffed with escovitch crab, smoked provolone cheese, and wilted spinach.
Paired with the appetizer:
2007 Riesling Wolkentanz Mosel, Winery Kirsten
Chef Roberto Treviño served a well-received classic dish with a twist – Paella Pearls.
Paired with the first course:
2008 Beaune du Château Blanc Premier Cru, Bouchard Père et Fils
2008 Quinta do Passadouro Branco Douro
Chef Mat Vacharat did a wonderfully light second course with lots of flavor. Chef Mat served the guests a white bean friarelli soup with pancetta, spinach, and roasted garlic.
Paired with the second course:
2007 Rock Star Blanc, Rock Wall
2008 Torrontes Reserva,Terrazas de los Andes
Chef Vaughan gave the guests of the Winemakers Dinners something to talk about with his pan-seared venison wrapped in puff pastry, roasted pepper and goat cheese mousse, half lobster tail with lime and mango butter sauce.
Paired with the third course:
2007 Beaune du Château Premier Cru, Bouchard Père et Fils
2004 Barolo Cannubi, Michele Chiarlo
Chef Clif Holt pulled out all the stops with frog legs simmered in Riesling, parsley purple potato dumplings and brussels sprouts.
Paired with the fourth course:
2009 Riesling Piesporter Goldtröpfchen Spätlese, Lothar Kettern
2007 Riesling Laurentiuslay Mosel, Winery Kirsten
Chef Heidi Benyair kept people wanting more with her dessert course of chocolate orange brownie
Paired with dessert:
Nivole Moscato d’Asti, Michele Chiarlo
1995 Colheita Port, Niepoort
