February 13, 2010, 6pm

"Amphoradisiac" Valentine's Dinner in the Barrel Cellar

hosted by Winemaker/Owner Rick Hutchinson

prepared by Chef Martin Courtman

Foreplay

 Smoked Salmon Mousse & Caviar Crostini

Shredded Sonoma Duck Confit with Coriander

Prosciutto & Provolone Panini with Arugula Pesto

2007 Chardonnay, Peters Vineyard, Russian River Valley

First Base

Fennel Soup with Petit White Beans & Pancetta

2007 Pinot Noir, Russian River Valley

Second Base

Roasted Beef "Tenderloins" for Seven Sisters with Mustard-Peppercorn Sauce

Blue cheese Potato Cake

Market Vegetables

2006 Seven Sisters, Dry Creek Valley

Third Base

Local Greens

with Red Wine-Herb Vinaigrette, Toasted Pine Nuts & Shaved "Vella" Dry Jack

2006 Sangiovese, Dry Creek Valley

The Happy Ending

" The All-Nighter" Expresso-Chocolate Pot de Creme

with Vanilla Seed Cream

NV Amphora Port

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Coffee/Tea

 Born and raised in England, Martin Courtman pursued a culinary education at Harlow College in Essex, where he was awarded top honors as valedictorian of his class. Schooled in classic French cooking techniques, he believes that sauces are the key to effectively tying a dish to a particular wine; he favors wine reduction sauces for their ability to enliven the fresh flavors of ingredients. As the executive chef of Alexander Valley Grille at Chateau Souverain Winery for fifteen years, Martin created a bistro-style menu suited to his love of cooking “to the market.” Courtman’s talent is creating menus based on Sonoma County’s vast resources ranging from artisan cheeses, seafood, meats and free-range poultry, to locally grown fruits and vegetables, to maximize freshness and reflect the seasons.

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