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Malvasia ‘Bonnie Lee’ 2015 – Gold

Ceviche Three Ways

Delicate scallops brined with local Arizona honey, fresh lime juice and extra virgin olive oil

tossed with roasted corn, kumquat, jalapeno, snipped cilantro

and finished with honeycomb

Wild salmon with shaved cucumber, Haas avocado,

fresno chile  steeped in spicy red tomato marinade

with chive

Cinnamon dusted grilled peaches marinated in orange chili oil with agave syrup,

heirloom tomato quarters, shallot and minced Italian parsley

Chardonnay 2015 – Gold

Locoro Liticia Caldo

Sam Pillsbury’s famous potato, and feta soup

Served with avocado and a crisp crouton

Mourvedre Reserve 2015 – Silver

Espana Paella

Chorizo, chicken thighs with rice of crimson threads of saffron

charred pearl onions and Roma tomatoes, piquillos and sweet shelled peas

finished with garlic aioli, garden oregano leaves and a lemon squeeze

Shiraz ‘Guns and Kisses’ 2014 – Gold

Seville Roasted Leg of Lamb

Chef carved leg of lamb with a paste of anchovy,

fragrant rosemary, Italian parsley chop and house made focaccia crumble crust

with olive oil  poached roasted red onions and Yukon gold

Dessert

Offerings from Zak’s chocolates, dried tree fruit and seasoned nuts