Van Duzer wine dinner at Feast
with Peter Keenan
Thursday, October 22, 2015
Potato crisp with chicken liver mousse, curried cauliflower purée and a wild Mexican shrimp.
2013 Van Duzer Riesling, Willamette Valley
Salmon “Sandwich”: Roasted beet soufflé, sandwiched between slices of New Zealand King Salmon, served over wild mushrooms with hoisin.
2012 Van Duzer Pinot Noir, Willamette Valley
Vanilla- and sandalwood-rubbed tenderloin of beef with and almond-Swiss chard pancake
and cherry “chocolate milk.”
2011 Van Duzer “Saffron Fields Vineyard”
Pinot Noir, Yamhill-Carlton AVA
Brined and roasted squab, served over garlic-plum pudding with Niçoise olive vinaigrette
and fresh watercress.
2010 Sorcery Cabernet Sauvignon, Napa Valley
St. Andre cheese with sugared brioche, roasted pear and brandied dried cranberries.
N.V. VanDuzer “Zephyra” late harvest Pinot Gris,
$65 plus tax and gratuity