Kelly and I had the pleasure of attending the Duckhorn Wine Dinner at the Yardley Inn last Sunday evening. Robert Reese from Vintage Imports talked about the history of the famous Duckhorn winery while introducing five breathtaking courses expertly prepared by Executive Chef Eben Copple.

First Course

Scallop ceviche, pineapple, caviar

with

Duckhorn Suavignon Blanc

Second Course

Candele, confit of duck, pecorino toscano

with

Duckhorn Migration Pinot Noir

Third Course

Cedar planked arctic char, green olive and black pepper farro

with

Duckhorn Decoy Meritage

Fourth Course

Cinnamon and orange roasted bison, Carolina gold risotto with cheddar

with

Duckhorn Merlot

Fifth Course

Polenta-marcarpone cake meyer lemon jelly

with

Chateau Lahonade-Peyraguey Sauternes

Here are some of the additional pictures I took while at the event.

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