The star of the second course — the favorite course of the table — was one lone, perfect diver scallop; it sat atop a sweet chestnut purée, and was served with roasted beets, fuyu persimmon, and a black truffle sauce. "I could eat a whole bowl of this black truffle sauce!" one diner exclaimed. The dish, created by Cal Stamenov of Bernardus Lodge, was served with a honey-scented 2008 Trefethen Dry Riesling.
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