|From left to right: Carlo Lopez, Steve Torbron, Dean James Max, Chris DeGweck,|
Jeremy Ford at Bistro 1001, WPB, Fla.
Southern Wine And Spirits kept the party going between courses with generous pours of wine.
|Chef DeGweck's Ceviche Trio, Bistro 1001, WPB, Fla.|
A Sonoma Coast sauvignon blanc brought out the heat of the rococo sauce.
|Chef Max's pumpkin soup with Maine scallop, Bistro 1001, |
The accompanying Cosantino "the franc," wine brought out the sweetness of the soup.
|Chef DeGweck's Florida lobster with ravioli dish, |
Bistro 1001, WPB, Fla.
The Sonoma Coast Vineyards chardonnay paired perfectly with the lobster dish.
|Chef Ford's snapper and veal cheek dish, Bistro 1001, WPB, Fla.|
The Sonoma Coast Vineyards pinot noir went well with the veal cheek but overpowered the snapper.
|Chef Rissone's goat cheese tart with berries, Bistro 1001, WPB, Fla.|
The Cosentina "novelist," wine brought out the flavor of the goat cheese tart.
The advertised price of this event was $60 not including tax and tip. These added another $14.40 to the price. But it was worth it to experience the creative geniuses of these four chefs.
To find out more about upcoming dinner parties at Bistro Ten Zero One with Chef DeGweck go to http://bistro1001.com or call 561-833-1234