Meal for Mongolia at St Luke's Green
Vice Conseiller Culinaire Executive Chef Paul WILDERBEEK delivered a memorable evening with funds raised going to the Lotus Mongolian Orphanage. Here's the menu: Scallop gratinated with Champagne butter sauce matched with Verve Elyse Blanc de Blanc, France NV. Mushroom risotto, hint of truffle + parmesan crisp matched with Labrune Pinot Noir 2016 France. Braised Angus beef brisket, potato & chive gnocchi, beets, corn puree & kernel + fresh horseradish, Cabernet Jus matched with Five Geese Cabernet Sauvignon 2012 McLaren Vale South Australia. Poached plum tart, honey almond parfait, praline soil matched with Five Geese Rose 2016 McLaren Vale South Australia. There was a raffle and there were winners.