We had a fantastic time at the Ouray Wine, Chocolate, and Cheese Festival. We teamed up with local wine makers from Talon Wines for a five course wine paired dinner. The menu was a hit.
Béchamel & Black Forest Ham rolled in homemade pasta, resting on a bed of tomato and herb cream sauce, drizzled with a rich sage butter.
Duck Confit Crostini
Tender duck smothered in creamy Gruyere served atop toasted French baguette with a honey port wine reduction, glazed grapes, sautéed beech mushrooms and sunflower sprouts.
Creamy Tomato Soup
Thick and hearty, roasted tomatoes pureed with a heavy cream served with a mini sour dough mozzarella and basil grilled cheese.
“Jump into the mouth” Chicken, sage, and prosciutto seared together with saffron risotto, maple glazed sugar peas and Marsala wine sauce.
Palisade Peach Crepe
Brie stuffed crepe topped with white wine marinated Palisade peaches.