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Spencer's Page
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Spencer Taylor Memorial Scholarship Fundraiser
The Menu
Amuse-Bouche
Texas Duck Confit over White Corn Crepes with a Champagne, Honey, and Grapefruit reduction
(Trevor Ball, Chef at Elke's Market Cafe)
Wine pairing: Taltarni Brut Tache courtesy of Dan Peabody with the Spirivin Group
Salad
Orange and Shrimp Salad with a Parmesan Cup and a Mint, Honey, and Orange Oil Infusion
(Luciano Salvadore, Executive Chef at Nicola's in the Shops at Legacy)
Wine pairing: San Angelo Pinot Grigio from Banfi Castello Courtesy of Christy Evans with Banfi
Soup
Carrot And Ginger Soup with a Hazelnut Brown Butter and Creme Fraiche
(Jeff Qualls, Executive Chef at the TPC at Craig Ranch)
Wine Pairing: Domain Chandon Un Oaked Chardonnay Sonoma courtesy of Bryan Moreno of Moët Hennessy USA
Fish
Gulf Snapper with a Chorizo Risotto and Piperade Sauce
(Jason Weaver, Executive Chef at the French Room - Adolphus Hotel)
Wine Pairing: Penfolds St. Henri Shiraz courtesy of Bill Balentine with Fosters Wine Estates America's
Beef
Black Angus Beef Tenderloin with Black Truffle Brentwood Farm Corn Casserole and Heirloom Tomato Confit
(Joanne Bondy, Executive Chef at the Old Hickory Steakhouse in the Gaylord Texan)
Wine pairing: Clos Du Val Cabernet Sauvignon Stags Leap District courtesy of Dan Peabody with the Spirivin Group
Dessert
Toffee, Banana Crumble with a Cadbury's Chocolate Sauce, Amaretto Ice Cream and Caramelized Almonds
(Darren McGrady, The Royal Chef, Former Chef to Princess Diana)
Wine pairing: Rosa Regale Brachetto d' Acqui courtesy of Christy Evans with Banfi
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