Chef Stuart Brioza

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San Francisco , CA
Oz Clarke’s “Exemplary Wines of this Century”
2002

Reception

Piper’s Brook Pirie Sparkling Wine, Tasmania

 First Course

Yellowtail Steamed in Lemon Leaves
Green Apple and Cardamom
2001 Brundlmeyer Riesling “Zobinger Heiligenstein” Alte Reben , Austria

 Second Course

Ragout of Dungeness Crab, Cardoons and White Truffle
1998 Louis Carillon Puligny-Montrachet Burgundy

 Third Course

Quail with Coarse Polenta and Pork Belly
1999 La Strada/Clayvin Vineyard Pinot Noir , New Zealand
1997 Calera “Reed” Pinot Noir, Central Coast

 Forth Course

Summerfield Fields Veal with Cepes
1999 Andrew Will Merlot “Klipson Vineyard”, Washington
1999 Long Meadow Ranch Cabernet Sauvignon, Napa

 Fifth Course

Navarin Lamb, Winter Vegetables and Aromatic Jus
1999 Alain Graillot Crozes Hermitage “La Guiraude”, Rhone
1997 Henschke Edelstone Shiraz , Australia

 Dessert

Orange Marmalade and Fromage Blanc Stuffed Crepe
with Orange Blossom Sabayon
Yalumba Museum Old Reserve Muscat , Australia 

 
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