Chef Charles Dale

Chef Jason Tastrup

James Beard House

June 2, 2003

First Course

Dungeness Crab Sandwiches
Baked Baby Artichokes with Piñon Nuts
Washington Oysters with ‘R’ Hot Sauce
Lamb Quesadillas
 Schug Rouge de Noirs 1998

Second Course

Sweet Pea Soup with Smoked Trout
 Franus Stewart Vineyard Sauvignon Blanc 2001

Third Course

Spring Mushroom Salad with Yukon Gold Potatoes

Pan Vinaigrette
Barnard Griffin Semillon 2001

Fourth Course

Herb-Roasted Copper River Salmon and Bison Rib Stew
Melville Pinot Noir 2001

Fifth Course

Juniper-Grilled Elk Loin with Saskatchewan Berries

Braised Market Greens
Long Meadow Ranch Cabernet Sauvignon 1999

Dessert

Ruby Red Rhubarb Tart

Bingham Hill Farms Cheese

Icewine Ice
Adelsheim “de Glace” Late Harvest Pinot Noir 2002