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August 3, 2009 - Chef Evan Five-Course Vegetarian Dinner Wines for the meal were selected from among the 562 medal winners at the California State Fair Commercial Wine Competition held in early June. Chef Evan married the wines to complement the varied flavors of the courses and dessert. On July 9, the "Best of Show" wines were announced at the California Grape and Gourmet food festival at the Sacramento Convention Center where Chef Evan presented one of his specialty appetizers. wwww.chefevan.com The first three courses were vegan.
First Course: Yellow Gazpacho and Ratatouille
Second Course: Tomato and Melon Salad with Tomato Sorbet and Basil Tempura
Third Course: Layered Grilled Tofu and Marinated Eggplant with Rice Noodles, Sea
Beans, Crispy Ginger and Coconut Red Curry Emulsion
Fourth Course: Provencal Vegetables in Jicama (“Cannelloni”) with Red Pepper Jus
and Artichoke Sauté
Dessert: Almonds and Marjoram Mirliton with Citrus Fruits
"VIP Table" |
