Sustainable Feast

To start the 2014 Sunday Supper Series arranged a “Sustainable Food” dinner at Marty’s Market with French wines selected by none other than Jack Brice.  You probably are already aware of Marty’s commitment to clean and sustainable foods, but were you aware of their new business partner agreement with the Monterrey Bay Aquarium, to sell fish – but only sustainable fish selected for the sustainable types selected with the guidance of the Monterey Bay Aquarium’s “Seafood Watch” list.  Check out this article for more details.

First Course (Appetizer)
Cheese and Charcuterie Board, Baguette

Cremant de Loire Sparkling Wine

Second Course (Fish)
Smoked Trout, Dill, Quark, Potato, Lemon Puree

Bordeaux Blanc Semillon/Sauvignon Blanc

Third Course (Salad)
Butter Leaf Salad, Smoked Egg Vinaigrette, Pickled Shallot, 5 Minute Egg

Bourgogne Rouge Pinot Noir

Fourth Course (Main)
Jamison Lamb Winter Stew

Chateau de Montmirail Gigondas Cuvee Beauchamp

Fifth Course (Dessert)
Olive Oil Sponge Cake, Cajeta, Cider Infused Apples, Yogurt Powder

Frederick Gouissin Sparkling Apple Cider AOC ‘Heritage 1900’ NV

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