Yakima Valley Wine-Dinner in the Desert Wine Dinner at Desert Wind

Menu:

First Course

Applewood Smoked Copper River Salmon with Wasabi Avocado & Cilantro Crema

Pacific Crab Cakes with Roasted Corn Salsa & Pineapple-Smoked Paprika Aïoli

Serrano Ham Wrapped Scallops on a Bed of Red Yams & Micro Greens with Basil & Arugula Oil

Strawberries with Minted Lemon and Candied Jalapeno Mascarpone

Paired with 2006 Desert Wind Semillon and 2006 Desert Wind Bare Naked Chardonnay

Second Course

Roasted Tomato & Lime Cioppino with Grilled Seafood & Crema Mexicana

Paired with 2007 Desert Wind Viognier

Third Course

Mixed Greens with Caramelized Onions, Figs, Walnuts & Blue Cheese Tossed in Hazelnut Maple Vinaigrette

Paired with 2007 Desert Wind Sangiovese (this will not be released until October 2008)

Intermezzo

Blood Orange, Hibiscus and Jalapeno Granite

Forth Course

Charred Peppered Prime Tenderloin Medallions with Caramelized Onions and Ruah Infused Cherries

Paired with 2006 Desert Wind Ruah and 2007 Desert Wind Barbera

Fifth Course

Vanilla Bean & Mount Gay Rum Crème Brulee

Paired with 2007 Desert Wind Late Harvest Gewurztraminer (this will not be released until Thanksgiving 2008)

About the chef:

Chef Bill Wavrin is the former executive chef of the award-winning spa Miraval Resort. He also spent 11 years as Executive Chef of Rancho La Puerta in Mexico, which was voted one of the world´s finest and most prestigious spas by Conde Nast Traveller. He also directed cuisine at the Golden Door Spa in California and the Club Mediterranean Resort in Sonora, Mexico.

Wavrin has been celebrated as one of the world's best spa chefs. He has been featured on the Discovery Channel and A&E´s "Great Spas of the World" and has appeared on the Today Show, The Morning Show, Good Morning America, and the Food Network. He was the first spa chef to be featured in Gourmet, and is a contributing editor to Chile Pepper Magazine and Gourmet.