Grand Tasting

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PRESENTED BY SUNDAY, FEBRUARY 9, 2020 GRAND TASTING Grazing Board of Winter Greens, Idaho Potato Martini Station Fresh Fruit & Pasta Martini Glasses with choice of Russet Winter Grapes, New Crop Honeycrisp, White Cheddar Mashed Potatoes or Fuji, Jazz, Opal, Granny Smith and Yukon Gold Mashed Potatoes; Topping Cosmic Crisp Apples, Rainbow Ripe station includes Mushroom Ragu, Crème Pears, Anjou Pears, Bosc Pears, Forelle Fraiche, Hot Melted Butter, Prosciutto, Pears, Red Bartlett and Golden Pears; Smoked Bacon, Chives, Fresh Salsa, featured with assorted Cheddar Cheese Asiago and Cheddar Cheese, Bakon Curds, Homemade Breadsticks, Spicy Vodka Sour Cream and Mini Baked Huckleberry Jelly and Fig Jam, chef’s Potatoes in Truffle Butter, each topped assorted Flatbreads, Burrata Cheese with with Resort-Made Herb-In-The-Middle Winter Greens, Rainbow Tomatoes, Micro Baked Potato Chip Basil, Blush Vinaigrette, Balsamic Syrup Honey Baked Ham® Platter on the side; Miniature Cheese Ravioli with Imported Olive, Diced Peppers, Red Smoked Idaho Ruby Red Trout Onion, Fresh Baby Arugula and Herb Beverly’s Buttermilk Fried Vinaigrette Salad Chicken Breast Bites Pavlova with Red Wine Cherry Compote PROCEEDS TO BENEFIT: PRESENTED BY SUNDAY, FEBRUARY 9, 2020 GRAND TASTING 11:30AM Brisket Presentation by TT’s Old Iron Brewery & BBQ Chef Chad White and Pitmaster, Colin Barker Want to know the secret to the perfect brisket? Join Chad and Colin as they discuss trimming, wrapping and best practices for pellet and offset smokers, then sample their brisket and see why TT’s Old Iron Brewery and BBQ is on SHARE THE FUN! the 2019 best new restaurants list! Tag us at 1:00PM #CDAFoodandWineFest “Chocuterie” Chocolate Charcuterie Dessert Presentation by Pastry Chef & Sysco® Business Resources Consultant, Ricky Webster Cherry Pistachio and White Chocolate Terrine, @CDAResort Dark Chocolate Pate, Butter Croissant Crostini, Chocolate Cake Crostini, Pound Cake Croutons, Sourdough Cinnamon Sugar Crackers, Fig and Walnut Mostarda, Passion Fruit Curd, Raspberry Compote, RUBY Chocolate “Mortadella”, Gold Chocolate “Salami”, White Chocolate Pink Peppercorn “Soppressata”, Milk Chocolate “Salami”, Dark Chocolate “Salami”, Assorted Fruits, Dried Fruits, and Nuts.

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What Cake Recipe Is in This Cake Roll?
Passion Fruit Curd Layer Cake This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion. I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator. – What is a better way to serve the fragrant passion fruit curd? In between layers of light and fluffy vanilla chiffon cake – Why is this cake so delicious? Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical… – Did I convince you to try this cake? Ingredients: 5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar Homemade Passion Fruit Curd (recipe HERE) Method: Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper. In a small bowl, mix cake flour with salt, and set aside. In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter. In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.
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