Well...I was going to talk about the great lunch we had the other day at P.F. Changs especially the dessert which was hot banana eggrolls with carmel sauce and ice cream but I think this menu outdoes it!
From Elaine:
We had a fabulous experience last night at the Beringer Winemaker’s Dinner. The reception began in Bear Mountain’s new Wine Cellar. What a wonderful cellar. It has an area perfect for receptions of any type. Stuart allowed us to wander through out the maze of aisles. At the moment I believe there are 12,000 bottles, and room for another 10,000 bottles. Stuart was the organizer of the event and it has taken almost 2 years to pull it off. After the reception wine (a sauvignon blanc) and finger appetizers we went for dinner to The Copper Rock Grill for a 5 – course meal.
1. poached Atlantic lobster with a viognier
2. pan roasted scallop and leek and sunchoke risotto with a private reserve chardonnay
3. Quebec foie gras and duck leg presse (pate) with a merlot
4. citrus fruit sorbet
5. duo of pork: pork belly and a mushroom wrapped loin with a private reserve cabernet sauvignon
The dessert was served in the top floor Westin Penthouse, a mango mousse with fluid coconut jelly and a strawberry crisp with a Semillon sauvignon blanc. It was a wonderful evening. We were very glad to take the elevator to our room and not to have a long drive home. Our room or rather suite was very luxurious and probably bigger than our condo. This morning we had Starbuck’s coffee and cinnamon buns in our suite. Then I went for a great swim at the Club House in their salt water heated outdoor pool. I also hot tubbed. Don thought it best not to try hot tubbing just yet. We checked out about 11:00. It was a great mini holiday.
