Tonight' treat was at Ways and Means Oyster House. Where Co-Chef de Cuisine, Justin Odegard, put together a very impressive organic menu that melded harmoniously with succulent pairings from Gary Farrell Vineyards and Winery, presented by Alyssa Kitchens of Vintage Point.
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| Emperor Oyster Trio. Kaffir Lime Occlusion, Blood Orange Vinaigrette, Dungeness Crab Dynamite |
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| Tamari Galangal Charred Diver Scallops. Sweet and Sour Grapefruit / Lychee Picado, Sweet Sake Lilikoi Drizzle |
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| Ceviche Martini. Papaya, Avocado, Crisped Plantano Verde |
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| Szechuan Muscovy Duck Breast, Purple Mash, Wild Berry Preserve, Pomegranate Reduction, Tempura Quail Egg. |
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| White Cake. Orange Mousse, White Chocolate Ganache, Candied Orange Zest |
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| Alyssa Kitchens of Vintage Point |
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| Gary Farrell, Chardonnay |
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| Gary Farrell, Pinot Noir |
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