Just when we thought we could eat no more, it was time to sit down to a feast.
The 8th annual West Virginia Culinary Classic wrapped up Saturday evening at Stonewall Resort with a wine-and-cheese reception and live music in the lobby, followed by a gourmet four-course tasting menu in the ballroom.
Guests gussied up in their Sunday best to enjoy:
- A really nice caramelized scallop with cider-poached quail egg and langostine-crab tamale with a quince gastrique
- Duck confit salad with chefs greens, toasted walnuts, baby beets and cracklings tossed in a coriander-citrus vinaigrette
- Roasted lamb loin wrapped in herb pastry with ranchero demi glacé, a meritage of forrest mushrooms, grilled asparagus and mescal bernaise
- And a TO-DIE-FOR chocolate and Chambord mousse cake with melba sauce and macerated berries, a hazelnut tuile, minted whipped cream and a chocolate cigarette
Everything was good, but Executive Chef Paco Aceves and his crew definitely saved the best for last. People at nearby tables were still talking about that dessert the next morning at breakfast.
If you’ve never been to the Culinary Classic, you have no idea what you’re missing. Next year’s event is set for March 9-12, 2012 – and those who register before March 31, 2011, can lock in this year’s rate of $449, a $50 savings over next year’s cost. Visit www.stonewallresort.com for more details.