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2003 19 6月


At a special dinner on Thursday, June 19th, Castello Banfi wines will be paired with dishes prepared by the "Grand" chefs of Florida. As part of the James Beard "Best Hotel Chefs of America" series, the Kessler collection of chefs from the Grand Theme Hotels in Florida, have developed a tantalizing menu which will be enhanced by the wines of Castello Banfi.


John Paul Dargo, chef at the Starlight Grille at Orlando’s Sheraton Studio Hotel, Robert Mason from The Boheme at The Westin Grand Bohemian also in Orlando, Jean-Louis, chef of Celebration Hotel’s Plantation Room and chef René Nyfeler from 95 Cordova at the Casa Monica Hotel in St. Augustine have created and will prepare this uniquely Floridian menu. The event will be held at the James Beard House at 167 West 12th Street in Manhattan. For reservations call 212-627-2308.




Florida Lobster Bruschetta

Preserved Duck with Mango and Papaya Salsa

Goat Cheese and Chorizo Bake

Tuna Tartare Timbale

Banfi Brut Metodo Tradizionale Classico 1997

A classic example of an aristocratic dry sparkling wine - fresh,

toasty, harmonious, delectable with a crisp, long finish.


Key West Lobster Shot

Principessa Perlante Gavi 2002

A true aristocratic, this delightfully crisp, fruity white;

produced from the Cortese grape grown in Piedmont,

offers a touch of "frizzante" to tickle the palate


Sonoma Torchon au Foie Gras with Caramelized Figs

and Vanilla-Scented French Toast

Fontanelle Chardonnay 2001

Fresh, harmonious with well-balanced fruit that hints of apple, peach

and apricot. Barrel-fermented and oak-aged for six to eight months.


Everglades Frogs' Legs with White Grits and Spicy Conch Bouillabaisse

Castello Banfi Rosso di Montalcino 2000

Brunello's "younger brother," deep ruby-red, elegant, vibrant,

well-balanced and stylish with a dry velvety finish


Pan-Roasted Golden Tilefish with Summer Shoots,

Asparagus Risotto, and Bacardi–Key Lime Beurre Blanc

Serena Sauvignon Blanc 1999

Well-structured, ample and fruity with the characteristic varietal

perfume hinting of pepper leaf and toasted wood.


Wild Boar Rack with Herb Boursin Crust, Fingerling Potato Hash,

and Wild Game and Truffle Jus Lié

SummuS 1999

A wine of towering elegance, SummuS is an extraordinary blend

of Sangiovese Brunello which contributes body; Cabernet Sauvignon fruit

and structure; and Syrah elegance, character and a fruity bouquet.

An elegant, complex and harmonious red wine. Unfiltered after 1998 vintage.


Key Lime and Coconut Panna Cotta

with Crystallized Tropical Fruits and Lychee Sorbet

FloruS Moscadello di Montalcino 2000

A rare masterpiece of fruitiness and balance made exclusively with

late-harvest Moscadello grapes. Rich and golden in color

with a flowery and musky bouquet, the taste is sweet,

full warm and hints of honey, raisins and exotic fruits.


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