The Connecticut Classic Wine Auction 2007 will feature some of the region's top caterers, each of whom will prepare a main dish and a dessert in a walk-around setting. We will pair each offering with wine from a top producer.


One of the highlights of the evening will be Chicago's Hart Davis Hart's
pouring station. They include top Burgundies, a stunning 2000 Bordeaux and
the 1997 Dunn Cabernet from Randy Dunn, their highest rated vintage ever. It
will feature the following extraordinary wines:

Chassagne Montrachet, Chenevottes (Bernard Morey), 2005; Chateau Canon La
Gaffeliere, 2000; 1996 Chambolle-Musigny, Les Amoureuses (Jacques-Frederic
Mugnier), 1996; Valpolicella Classico Superiore (Giuseppe Quintarelli), 1998;
and Dunn Howell Mountain Cabernet Sauvignon, 1997.


The 1 1/2 hour walk-around food and wine tasting will be followed by a two-hour live auction conducted by sponsor Michael Davis of Chicago's Hart Davis Hart auctioneers.

$150 per person

CHEFS & MENUS
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Noel Jones
The Polytechnic Club, Hartford
Website

Entrée
Crescent Farm Duck Breast “Cuit Sous Vide”
with Pickled BlackCurrant Sauce and Foie Gras Powder.
Spherical English Pea Raviolo with Mint Oil and Maldon Salt.

Dessert
Chocolate and Vanilla Liquid Nitrogen Ice Cream with Bananas and Strawberries.
Orange, Sicilian Flower and Peppermint Polytechnic Doughnuts.

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Billy Grant
Grant’s Restaurant/Restaurant Bricco, West Hartford
Website

Entrée
Braised Pork with White Polenta and Kumquat Marmalade.

Wine
Le Serre Nuove provided by Folio Fine Wine Partners

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Debra Queen
Jordan Caterers, Cheshire
Website

Entrée
Grilled Quail, Basil and Beet Oil Chanterelle Mushroom, and Potato Puree.

Dessert
Kumquats Filled with Chilled Vanilla Mascarpone.

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Russell Pryzbek
Russell’s Creative Catering, West Hartford
Website

Entrée
A Trio of Seafood

• Grilled Razor Clam Soup scented with Lemongrass
and Pomelo Zest, garnished with Sea Urchin Roe.

• Winter Beets, King Crab Napoleon
Offered in a Crispy Barley Risotto Cake with Mushroom Oil.

• Seared Eggplant Wrapped Chilean Sea Bass
Offered with Green Papaya Salad and a Confit of Clementines.

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Leo Bushey
Consulting Chef

Entrée
Raspberry Point Oysters of Prince Edward Island Sweet
served with Savory Condiments and Sauces.

Roasted Pork Tenderloin and Mushroom Ragout on a Toast Point.

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Rick Kerzner
Emily’s Catering Group, Forestville
Website

Entrée
Medallions of Baby Lamb Loin with a Port Wine/Red Berry Reduction
served over Yukon Gold Mashed Potatoes with Caramelized Shallots,
Smoked Bleu Cheese and Excellent Bacon.

Dessert
Simple Fresh Berry Parfait topped with Mascarpone Sabayon.

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Francesca Reale
City Fare, Inc., Hartford

Entrée
Black Angus Short Ribs in a Wild Mushroom Ragout served with Polenta Taragna.

Dessert
Blood Orange Crostatas.

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Tuan Tran
Kōji, Hartford
Website

Entrée
Assorted Sushi Rolls including Spicy Tuna, California and Spicy Salmon Rolls;
and Yakitori which is seasoned meats and vegetables grilled and served with different dipping sauces. The Yakitori is served on skewers and is Ko¯ji’s house specialty. 

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Rich Lucas
Lucas & Co., Catered Events, Avon
Website

Entrée
Pan Seared Diver Scallops sitting on Lobster Risotto with a Curry Coconut Shrimp Sauce.

Dessert
Assorted Chocolate Truffles.

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Dan Fortin
Mezzanine and Marquee Events and Catering, Hartford

Entrée
Spiced Bistro Filet on Smashed Purple Potato with Beet Greens & Balsamic Dijon Reduction.
                Roasted Pork Loin with Swiss Chard, Pickled Bing Cherries, and Vidalia Onion Filling.

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Bryan Hickey & Bill Unterstein
One State Street Catering, Hartford, CT

Entrée
Pan Roast Veal Tenderloin Breast Confit with Crispy Sweet Breads and Spatzel.

Dessert
Lemon Panna Cotta Tangerine Truffle Cookie.

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Kim Terrill
Kim’s Cottage Confections, Durham
Website

Dessert
Chocolate Fountain with Skewered Strawberries and Pound cake
Double Chocolate Cream Puffs.
Chocolate Cup with Raspberry Mousse.

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Niles Golovin
Bantam Bread Co.

Bread Station
Selection of Naturally Leaven Breads, Flatbreads,
Semolina and Focaccia Breads.

Dessert
Rustic Fruit Lattice Topped Tarts; Strawberry Rhubarb, Peach,
(Raspberry & Blueberry), Mixed Berry, Raspberry & Strawberry and Sour Cherry.

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Gail Case
Collinsville Baking Co., Collinsville
Website

Bread Station
Assorted Artisan Breads.

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Brioni’s Coffee  provided by Big Gourmet, West Hartford

Vital H₂0, provided by Puretech Waters of America, Glastonbury