Tuesday, August 26, 2008
6:30 p.m.

 Twenty/20 Grill & Wine Bar
at Sheraton Carlsbad Resort & Spa
5480 Grand Pacific Drive 
Carlsbad, CA 92008
Located adjacent to Legoland® and The Crossings Golf Course,
less than 1 mile east of Interstate 5
http://www.sheratoncarlsbad.com/twenty.aspx

Named for the picture-perfect, panoramic views of the Pacific coastline visible from its patio, the Twenty/20 Grill & Wine Bar at Sheraton Carlsbad Resort & Spa welcomes the AIWF to enjoy Californian-vineyard cuisine that emphasizes sustainability and organics through exclusive use of locally-cultivated ingredients.

The resort team is excited to work hand in hand with local wine broker and San Diego AIWF member Paris Driggers, to pair organically driven biodynamic wines from around the globe.

MENU

Reception

Fireside World Tapas cooked to order
Domaine Fouet, Cremant de Loire Rose, France

 First Course

Carlsbad Aqua Farm Petite Calico Scallops | Basil Citronette | Brandt Farm Bresaola | Micro Watercress | Sun-dried Olivita

Domaine Fouet, Cremant de Loire Rose, France

 Second Course

Local Line Caught Yellow Tail | Cilantro Aioli | Wasabi Tobiko | Toasted Macadamia | Coriander Chutney

Schloss Gobelsburg 2007 Gruner Veltliner, Austria

 Third Course

Poulet Rouge | two ways | Roast Breast |Crispy Mousse | Vegetable Nage

Schloss Gobelsburg 2007 Gruner Veltliner, Austria

 Fourth Course

Brandt Farm Bavette Noisette | Serrano Ham | Romesco
House Cured Pork Belly | Foie Gras French toast | Balsamic Brown Butter Hand-made Short Rib Ravioli |
Sangiovese Sugo

Gran Sasso 2006 Sangiovese Terre di Chieti, Italy 

Fifth Course

Flourless Chocolate | English Lemon Curd | Crisp French Meringue
Olive Oil Ice Cream | Basil Italian Pillow

Domaine Fontanel 1997 Rivesaltes de Ambre, France

 Dinner Includes Starbucks Freshly Brewed Double-Roast Coffee, Decaffeinated Coffee, & Assorted Tea Selections

$90 all inclusive members and $115 guests/non-members

AIWF Room Rate Special

With beautiful Spanish Mediterranean architecture, rolling lawns, colorful flowers and nearby pristine beaches, the Sheraton Carlsbad Resort & Spa offers a beautiful setting and a variety of resort amenities. Event attendees who wish to stay overnight as a Sheraton Carlsbad Resort & Spa guest will receive a discounted room rate of $99* based on availability. Additional fees include a 10% occupancy tax, a $10 resort fee, and parking (self  $8.00 or valet $12.00). For reservations, call (760) 827-2401.

*Standard Room Rate is $279

R.S.V.P. to San Diego AIWF Vice Chairman Vickie Mogilner no later than Saturday, August 23rd space permitting. $90 Members All Inclusive, $115 Guests. Reserve Now. Limited Seating. This is sure to sell out! Telephone 619-297-0951, e-mail vickieam@aol.com , or fax 619-297-0949. Your check or VISA/MasterCard/AMEX # is your reservation. Dietary substitutions must be noted at time of reservation. Reservations are non-transferable to another event. You may send guest/s in your absence. No shows will be billed. Make check payable to AIWF. Mail to AIWF, 2683 Via De La Valle #G 517, Del Mar, CA 92014.

Parking located at hotel. Complimentary valet or self-park are available for dinner

Dress is resort casual. We are planning to dine on the patio. Bring a wrap.

Chef Steven Patrick

A native of California with an extensive background in wine country resorts and restaurants, Chef Patrick has led the finest resort dining rooms including the five-star restaurant El Bizcocho at the Rancho Bernardo Inn, the popular Italian BONO restaurant opened by the late Sonny Bono in Palm Springs, Temecula Creek Inn and The Vineyard Terrace at the Callaway winery in Temecula. He is also author of The Fire Magic BBQ Cookbook, a popular 75-page cookbook filled with innovative grilling recipes.

In 2006, Chef Patrick successfully helped launch Crush restaurant in Detroit to bring California "vineyard-style cuisine" to the Motor City. Named San Diego Magazine's "Chef's Favorite Chef" and bestowed the Temecula wine region's "Best of Temecula's Super Chefs," Chef Patrick attracts diners from all over Southern California with his unique menus and extensive wine lists.

Born on St. Patrick's Day as Steven Patrick Fohl, Chef Patrick recently dropped his surname, in honor of his beloved grandmother who first guided him in the kitchen and inspired his culinary career.

Chef Reed Anderson

Chef Reed Anderson is a graduate of the New England Culinary Academy as well as the California Sushi Academy. Upon graduating he spent a year and a half in San Francisco working as a line cook at Azie restaurant and a Sous Chef at Lulu Catering. From there he became the Executive Chef of the Blue Light Grill and Raw Bar in Charlottesville, VA. Reed spent 4 years at Blue Light Grill, which was voted during his stay as the "Best Sea Food Restaurant" for 4 years running.

Most recently Chef Reed spent the last 7 months touring and working in Italy. He spent time in the kitchens of Gianni Brunelli's Michelin rated "Le Logge" and Michelin rated "Enzo" with Chef Enzo Perini in Siena, Italy. In addition he had the opportunity to work for Maestro Nicola Zanda making salumi, prosciutto, and other various pork products with the Cinta Senese.

As a member of Twenty/20 Grill & Wine Bar's culinary team, Mr. Reed Anderson has assumed the position of Executive Sous Chef.

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