UNCORKED! 2009
A Night at the Movies

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Butler Presented Hors d’oeuvres
Provided by Appetizers and Inc. — NACE National Business Partner
Bacon Wrapped Scallops
Crispy Asparagus Wrapped in Phyllo
Smoked Chicken Quesadillas
Beef Duxelle en Croûte
Raspberry and Brie with Almonds in Phyllo

Stations
Presented by Executive Chef Mitch Cooper from
the Baltimore Marriott Inner Harbor at Camden Yards
Seared Sea Scallops with Roasted Tomato Jam

Presented by Chef Dan Chapman from Putting on the Ritz Catering
Thinly Sliced Sirloin Layered Atop Garlic Mashed Potatoes with Gorgonzola Crumbles and Fried Leeks, Red Wine Demi-Glace

Provided by Cabot Creamery Cooperative
Cabot Cheese Display of Sharp Cheddar, Seriously Sharp Cheddar,
Pepper Jack and Garlic & Herb Cheddar

Featured Presentation of Cocktails & Sparkling Wine
Provided by Diageo, Smirnoff, Stirrings Co. and Francis Ford Coppola Presents, LLC
Quantum — Stirrings Blood Orange Mixer and Smirnoff Vodka garnished with an Orange

The Godfather — Stirrings Bloody Mary Mixer and Smirnoff Vodka rimmed with
Old Bay and garnished with Celery

Chocolate — Stirrings Chocolate Mixer and Smirnoff Vanilla Vodka with
Stirrings Chocolate Rimmer

Sophia Blanc de Blancs 'Mini' California NV

The wines and spirits are distributed in Maryland by Reliable-Churchill, LLLP,
a member of The Charmer-Sunbelt Group.

Wines are being generously financially supplemented by
Francis Ford Coppola Presents, LLC.

First Course
Presented by Executive Chef Dan Henry of The Capital Grille
Poached North Atlantic Lobster Claw
Spring Citrus Salad
Mint Oil

Francis Ford Coppola Presents
Diamond Collection Yellow Label Sauvignon Blanc, California 2007

Second Course
Presented by Chef Bill Tien of Matsuri da Corp.
Crispy Seaweed Salmon Wrap
Seasoned Cucumber
Lemongrass Sauce
Steamed Rice
Francis Ford Coppola Presents
Directors Cut Chardonnay, Russian River Valley 2007

Third Course
Presented by Chef Josh Hill of alisée boutique bistro and wine bar

Lawing Farms Chicken
Rosemary Fingerling Confit
Porcini Mushrooms and Natural Jus

Francis Ford Coppola Presents
Diamond Collection Black Label Claret, California 2006

Fourth Course
Presented by Chefs Jerry Edwards CPCE and John Walsh of Chef’s Expressions

Berkshire Pork Loin
Zinfandel Mirabella Emulsion and Crespo Olives
Ventreche Polenta Cake
Fresh Oregano Tempura

Francis Ford Coppola Presents
Directors Cut Zinfandel, Dry Creek Valley 2006

Dessert Station

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

Trio of Cupcakes — Chocolát, The Scarlett & The Razzie

Presented by Executive Chef Tim Mullen of the Baltimore Marriott Waterfront

Variety of "Cordial" Mousses
Bailey's, Irish Whiskey, Grand Marnier... all your favorites!

Provided by Parfections, Gourmet Handmade Chocolates, LLC
Chocolate Truffles