Phelps Preferred Members Enjoy Sumptuous

Dinner at Joseph Phelps Vineyards

On March 24th, 2006, acclaimed Chef Don Letendre of Elixis Restaurant in the Opus Hotel of Vancouver, Canada, came to JPV to cook for a spectacular 7-course dinner exclusively for Phelps Preferred members.

With a personal history deeply rooted in Vancouver, a high regard for French culinary techniques, and extensive experience in Japanese cuisine, Chef Letendre flew to St. Helena from Canada with Lee Humphries, his Chef de Cuisine, and Trett Jordan, Sous Chef, to prepare a menu designed to showcase the wines of JPV as well as the team’s prodigious culinary talents. (See below for menu.)

These popular dinners, held several times a year to the winery with different celebrity chefs, are one of the perks of Phelps Preferred membership and sell out within days.

Sixty-two place settings decorate the Phelps Preferred dinner table	Trett Jordan, Lee Humphries, Chef Letendre and Joe Phelps
Chef Letendre describes the menu	Happy diners and their attentive staff

Phelps Preferred March 24th Dinner Menu

Canapés
Scallop and Steelhead Tartar with Bottarga, Pine Nuts, Raisins & Saffron
Confit of Fingerling Potato with Sauce Bernaise & Smoked Sea Salt Salmon Caviar
Ahi Tuna Sashimi with Fennel, Apple & Cucumber Salad; Spicy Umeboshi Dressing
2004 Viognier

Amuse Bouche
Roasted Suckling Pig with Apple Tarte Tatin & Sauce Calvados
2004 Chardonnay

Entrées
Pan Roasted Sable Fish with Morels, Favas, Baby Leeks & Truffle Majoram Sauce
2004 Fog Dog Pinot Noir

Torchon of Foie Gras with Rabbit Rillettes & Sauternes Carrots
2002 Merlot, magnum

Veal Tenderloin Wrapped in Serrano Ham, Fricassée of Lobster Asparagus & Artichoke Beurre Noisette
2002 Insignia
1992 Insignia, 6.0 L
1992 Backus Vineyard Cabernet, 6.0 L

Dessert
Pecorino Tasting with Truffle Honeycomb, Winter Fruit Compote, Caramelized Onion Gastrique, Asti Spumante-Saffron-Poached Pears

Yogurt Pannacotta with Orange Blossom Honey, Citrus Berry Salad, Meyer Lemon Sherbert

2004 Eisrébe