Chateau Graville-Lacoste Graves Blanc, France and Anderson's Conn Valley Cabernet Sauvignon, California and four courses

 

 roasted Campo Lindo Farm chicken on a  savory winter vegetable bread pudding drizzled with Madeira sauce

City Bitty Farm micro spinach

 with warm bacon vinaigrette and organic pear

  Good Nature Family Farm beef tenderloin over

Beau Solias Farm oyster mushroom ravioli in a pool of organic arugula pesto

blue bird bistro garden rosemary apple cake