“Around the World in 5 Courses” Friday, April 27, 2018

cocktail hour Morocco: Briwat or fried minced beef pies Peru: Ceviche Clásico Peruvian Chilcano Cocktail

one Caribbean: Vanilla grilled pineapple, tropical fruits, green salad Cave de Bissey, Cremant de Bourgogne, Rose Brut, NV, France

two Italy: Trofie pasta with basil pesto Inama, Vin Soave Classico, Veneto, Italy

three India: Fish curry, aged basmati rice with chapati Weingut Donnhoff Riesling, Nahe, Germany

four Greece: Grilled lamb chops, tzatziki, potato puree, cherry tomatoes Elyse Winery, C'est Si Bon, Naggiar Vineyard Red, Napa Valley, CA

five England: Fresh berry trifle and cream British Bubbles

Menu created by Chef Shannon Smith, World Traveler, Culinary Instructor Creator of Beads & Basil