CCYC and CYC combined for an 8-course dinner, pairing dishes prepared by CYC chef Andrew Davidson with wines from Pearmund Cellars Winery. Six crews and their guests attended:
Thanks and a tip o' the hat to photog Marie for the pictures.
Appetizer - Crab Hoppin' John Salad, paired with PCW Riesling
Soup - Butternut Squash Soup with Cream, paired with PCW Old Vine Chardonnay
Salad - Arugula Salad with Fried Oyster, paired with PCW Petit Manseng
Fish Course - Rockfish with Spaghetti Squash and Cidar Reduction, paired with PCW Viognier
Fowl Course - Pan-Seared Duck Breast with Fingerling Potatoes and shaved rosemary honey Brussel Sprouts, paired with PCW Collaboration
Meat Course - Pork with Root Vegetable Cake With an Onion Dijon au jus, paired with PCW Cabernet Franc
Cheese Course, paired with PCW Petit Manseng and Petit Verdot
Dessert - Carrot Cake with Candied Peanuts and Maple Ice Cream, paired with PCW Late Harvest Traminette
