UNCORKED! Menu – FULL

Butler Presented Hors D’oeuvres

Provided by Appetizers & Inc. – NACE National Business Partner

Various

Presented by Chef Paul Dongarra, Dionysus’ Kitchen

Coconut Curries Root Vegetable Bisque with Rockfish Kabob

Stations

Presented by Executive Chef Tim Mullen, Baltimore Marriott Waterfront, and Executive Chef Mitch Cooper, Baltimore Marriott Inner Harbor at Camden Yards

Gunpowder Bison Meatballs with Chimi Churri sauce

Presented by Chef Dan Chapman, Putting on the Ritz Catering

A jumbo seared sea scallop served on a bed of field greens with a tangerine vinaigrette dressing

Presented by Executive Chef Russell Gamewell, Absolutely Perfect Catering

Italian Market Display…A bountiful display featuring Marinated mushrooms, artichoke hearts, roasted red peppers, Pesto infused buffalo mozzarella balls, roasted red pepper tortellini bites, Salami, pepperoni, & imported ham wedges, Pecorino Romano cheese Olive tapenade, tomato basil bruschetta, and grilled marinated asparagus Offered with rustic Italian breads, crostini, Grissini, and assorted hearth baked foccaccia

Various Cheeses provided by Cabot Creamery Cooperative – NACE National Business Partner Presented by Cynthia Griffith, C&C Catering

A dazzling array of cheeses from around the world

Featured Presentation of Cocktails & Sparkling Wine

Segura Aria Brut
Stoli Gala Applik Martini – Stoli Applik, Apple Juice, Cranberry Juice
Gala Applik Mule – Stoli Applik, Iced tea, Ginger Ale
El Jimador Tequila New Mix – Margarita, Spicy Mango or Paloma

Wines and spirits served this evening were provided by Diageo, EJ Gallo Winery/William Hill Estate Winery, Sterling Vineyards, Stolichnaya Vodka, El Jimador Tequila and Brown-Forman. All wines & spirits are distributed in Maryland by Reliable-Churchill, LLLP, a member of The Charmer-Sunbelt Group.

First Course
2008 William Hill Chardonnay,
Central Coast California
Presented by Executive Chef Sean Curry, Renaissance Harborplace

Chesapeake Greenhouse Baby Lettuce Bundle with Cherry Glen Chevre, Pear gellee,
Brule Grapes, Verjus & Olive Oil Crumb
Fennel and Orange Soup
Fennel Crisp & Orange Caviar garnish

Second Course
2007 Sterling Vineyards Organic Sauvignon Blanc,
Mendocino California
Presented by Bill Tien, Owner Matsuri Japanese Restaurant

Crispy Salmon Roll with Lemongrass Vinaigrette

Third Course
2008 William Hill Cabernet Sauvignon,
Central Coast California
Presented by Executive Chef John Walsh, Chef’s Expressions Catering and Jerry Edwards, CPCE, Owner & Corporate Chef, Chef’s Expressions Catering

Boneless Braised Thai Basil Asian Short Ribs
Strawberry Basil Salad
Rhubarb & Sweet Potato Pave

Bread – Provided by Baltimore Country Club
Butter – Provided by alizeé

Dessert Station

Presented by Chris Sikora and Tracey Buchanan, Sweet. a Bakery & Café

Chocolate Microphone Cupcakes filled with chocolate mouse, frosted in buttercream and various music inspired cookies

Presented by Sugarbakers

Almond Cupcakes with raspberry preserves and topped with Amaretto Buttercream
Coconut cupcakes filled with coconut crème, Smith Island cupcakes, Key Lime tarts, Cherry Tarts and Fudge-Walnut squares

Presented by Parfections, Gourmet Handmade Chocolates, LLC

Chocolate Truffles

Presented by The Traveling Bean

Coffee station