Below are the three dinner menus from Montana Master Chefs 2006:
Chef Lee Hefter with Chateau Montelena:
Chef's Amuse
Chateau Montelena, Riesling, Napa Valley, 2004
Sautéed Black Sea Bass with Garlic Little Neck Clams, Garlic-Chive Puree, Leeks, Spanish Chorizo and Saffron-Orange Olive Oil
Chateau Montelena, Chardonnay, Napa Valley, 2001br>
Risotto with White Truffles from Alba, Italy
Chateau Montelena, Cabernet Sauvignon, Napa Valley, 2003
Slow Braised Kobe Beef Short Ribs with "Indian Spices," Chana Dal Lentils, Bengali Tomato Chutney and Raita
Chateau Montelena, Estate Cabernet Sauvignon, Napa Valley, 1997
Chef Brian Bistrong with Pepper Bridge & Amavi Cellars:
Smoked Trout Salad
Amavi Cellars, Semillon, Columbia Valley, 2005
Grilled Quail with Homemade Barbeque Sauce and Coleslaw
Pepper Bridge, Merlot, Walla Walla, Washington, 2003
Fanghe with Braised Rabbit, Kale, Mint and Natural Jus
Amavi Cellars, Cabernet Sauvignon, Walla Walla, Washington, 2004
All-Natural New York Strip Steak with Spinach Puree, Potato-Prune Gratin
Pepper Bridge, Cabernet Sauvignon, Walla Walla, Washington, 2001
Apple Bread Pudding with Rum-Raisin Ice Cream and Quince Sauce
Amavi Cellars, Semillon Ice Wine, Walla Walla, Washington, 2005
Chef Jacob Wetherington with McCrea Cellars:
Pheasant Breast: White Corn Grits, Leeks, Cinnamon Cap Mushrooms, Rosemary-Apricot Sauce, Pistachio
McCrea Cellars, Sirocco, Washington, 2003
Rattlesnake Porridge: Dandelion Slaw, Prickly Pear Jelly, Wild Boar Bacon, Cornmeal Onion Straws
McCrea Cellars, Counoise, Ciel du Cheval Vineyard, Washington, 2004
"Portable Soup": Smoked Ham Hock, White Beans, Aromatics, and Hard Tack Biscuit
McCrea Cellars, Grenache, Washington, 2004
Bison 3 Ways: Tenderloin, Sausage, Braised Bison Hump
McCrea Cellars, Syrah, Amerique, Yakima Valley, Washington, 2004
Crispy Huckleberry Tapioca, Huckleberry Sorbet and Huckleberry Leather
McCrea Cellars, Late Harvest Roussanne, Washington, 2003
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