FOOD &
DRINK
COUNCIL OAK KATHRYN HALL WINE DINNER
A
ll the wine lovers can agree there’s nothing better than sharing a delicious cuisine and the perfect wine to
pair with it. Council Oak Steaks & Seafood set the bar high on Thursday, September 29, pairing flavorful
dishes with the accompaniment of Kathryn Hall wines. Held in the Council Oak Lounge, the evening started
with a glass of Hall Napa Valley Sauvignon Blanc followed by a few rounds of hors d’oeuvres - Spiced Lamb
Lollipop, Quail Ravioli and Wild Mushroom Tumbleweed.
Guests were serenaded by the sultry sounds of Eden Shireen as the four course culinary journey began. The
dishes consisted of New Zealand Lobster Tail, Seared Duck Breast and Australian Wagyu Filet which were
flawlessly executed. The plating was a work of art but the taste was so delightful and kept everyone’s taste
buds craving for more. The last course was a Tropical Almond Cake paired with the Walt “Gaps Crown” Sonoma
County Pinot Noir. The cake was light and delicious which was a perfect ending to the night. Besides leaving
with a food coma, each guest took home a commemorative bottle of Walt “Blue Jay” Anderson Valley Pinot Noir.
Seared Duck Breast
New Zealand Lobster Tail
Tropical Almond Cake
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