If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Don't mourn Philippe Ruiz's departure from the Biltmore just yet; it seems he's got a few surprises still in store, like a much ballyhooed Mondavi wine dinner at Palme d'Or next Tuesday, January 17. And guess who's gonna be in town talking about the heavenly liquid that makes us all swoon? Napa Valley winemaker and proprietor of Charles Krug, Peter Mondavi Jr. His winemaking philosophy, we're told, is "to be true to the variety and land, be minimally invasive, and have balance and honesty, and to produce a wine that is to be enjoyed at the meal, with food." Sold.
Now then, we're not going to tell you the entire menu five-course Ruiz has planned, but suffice it to say it includes shaved and cured foie with sweet Indian curry, farm-raised roasted squab filet (guess he didn't opt to barbecue it like Chopped champ Giorgio Rapicavoli did on Tuesday night's episode), roasted venison chop alongside crispy polenta and grand veneur sauce, and l'opera cake for dessert.