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| "The Talent in the Truck" Sunday, February 22nd, 2015 |
| cocktail hour Chef's Choice Cocktail & hors d'oeuvres |
| one Tasso ham croquettes, collared green chimichurri, ajo blanco Gloria Ferrer Blanc de Noir |
| two Trout rillettes, charred celery root hummus, chile vinegar, preserved lemon, fines herbs espuma Champalou Vouvray Brut |
| three Braised napa cabbage, lardo, shiitake mushroom, pickled turnip Contadi Castaldi Franciacorta Saten |
| four Smoked duck breast, roasted beet, acorn squash, molasses, walnut dust, Scissortail greens Cleto Chiarli Pruno Nero |
| five Rice pudding beignet, eiswein raisins, sage honey, stilton snow Schamsberg Cremant Demi Sec |
| Menu created and prepared by Executive Chef Ian Van Anglen of The Parish at Hodges Bend Wine pairings by Noah Bush, owner of Hodges Bend |