WITH WARM POTATO SALAD, SAUTEED BABY BOK CHOY, AND CHERRY SAUCE

FRENCH CUT GRILLED PORK CHOP

WITH ORGANIC GREENS AND SPINACH, HARD BOILED EGG, ROASTED RED BELL PEPPERS, KALAMATA OLIVES, CAPERS AND SEARED RARE AHI TUNA OR GRILLED SHRIMP

SALAD NIÇOISE

Clos du Val

Dme de Valmoissine ‘Louis Latour’

Louis Jadot

LES CHARMES

Ferrari-Carano Fume Blanc

WhiteHaven

Santa Margherita ‘Brut’ Rosé

Veuve Clicquot ‘Brut’

Chateau Graville-Lacoste

Gruet Blanc de Noir ‘Brut’

Duval Leroy ‘Brut Reserve’

Nicolas Feuillatte Demi-Sec Rosé

Taittinger ‘Brut’

VANILLA AND SALTED CHOCOLATE WITH RASPBERRY AND CHOCOLATE SAUCES

ICE CREAMS BY LA LECHERIA

SORBET BY LA LECHERIA

KEY LIME PIE

CARROT CAKE

DARK CHOCOLATE LAYER CAKE WITH CHANTILLY AND FRESH BERRIES

CHOCOLATE MOUSSE WITH CHANTILLY

CRÈME BRÛLEÉ

TRES LECHES CAKE W/ STRAWBERRY SAUCE

WITH SAUTEED GREEN BEANS, GREEN CHILE MASHED POTATOES, AND RED WINE DEMI GLAZE

STERLING SILVER RIBEYE

Pat pork chops dry with paper towel. Rub both sides and the exposed bone with olive oil, minced garlic, thyme, kosher salt, and black pepper. Let sit at room temperature for 20–30 minutes while you prepare other components (or refrigerate up to 2 hours).

Prep and season chops

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat over medium-high until very hot and brush pan with the neutral oil.

Preheat grill

Place chops on the hot grill and sear 4–5 minutes per side until nicely charred. For 1 1/2–2-inch chops aim for an internal temperature of 135°F (57°C) for medium-rare to 145°F (63°C) for medium. After flipping, move to indirect heat if exterior is browning too quickly. Remove chops when 5°F (3°C) below target; transfer to a tray and tent loosely with foil to rest for 5–10 minutes (carryover will raise temperature).

Grill the chops

Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until tender when pierced with a fork, about 12–15 minutes depending on size. Drain well and return to the still-warm pot to dry for 1–2 minutes.

Cook potatoes

While potatoes cook, whisk together minced shallot, Dijon mustard, white wine vinegar, extra-virgin olive oil, kosher salt, and black pepper in a large bowl. Add warm potatoes and toss to coat. Stir in chopped parsley. Taste and adjust seasoning. Keep warm or gently reheat just before plating.

Make dressing and toss

Rinse bok choy well to remove grit and pat dry. Halve larger heads lengthwise so stems and leaves cook evenly.

Prepare bok choy

Heat neutral oil and sesame oil in a large skillet over medium-high heat. Add sliced garlic and cook 20–30 seconds until fragrant but not browned. Add bok choy cut-side down and sear 1–2 minutes until stems begin to brown. Add soy sauce and chicken stock, cover and steam 1–2 minutes until stems are tender-crisp. Uncover, season with salt and pepper, squeeze half a lemon over if using, and toss to coat. Keep warm.

Saute

Heat a small saucepan over medium heat with 1 tsp olive oil (or use reserved pork pan drippings if available). Add minced shallot and cook 1–2 minutes until softened. Add red wine and simmer 2–3 minutes to reduce slightly.

Sauté shallot and reduce

Add pitted cherries, balsamic vinegar, brown sugar, and chicken stock. Bring to a simmer and cook 6–8 minutes until cherries begin to soften and sauce reduces to a glossy consistency. Stir in chopped thyme, then whisk in cold butter cubes off the heat to finish and slightly thicken the sauce. Season with salt and pepper to taste. If you prefer a smoother sauce, gently mash some cherries with the back of a spoon or pulse 1/2 the mixture briefly in a blender and return to the pan to warm.

Cook cherries and finish

Slice rested pork chops across the grain near the bone or serve whole. Spoon warm potato salad onto plates, arrange bok choy next to potatoes, and place the pork chop alongside or on top. Spoon cherry sauce over the pork (and a little on the potatoes if desired). Garnish with additional thyme or parsley if desired and serve immediately.

French-cut bone-in pork chops (about 1 1/2–2 inches thick)

Olive oil

Garlic, minced

Fresh thyme leaves

Kosher salt

Freshly ground black pepper

Baby potatoes (or fingerlings), halved if large

Shallot, finely minced

Dijon mustard

White wine vinegar

Extra-virgin olive oil

Fresh parsley, chopped

Black pepper

Baby bok choy, halved lengthwise

Sesame oil

Neutral oil (vegetable or canola)

Garlic, thinly sliced

Low-sodium soy sauce

Chicken or vegetable stock (or water)

Salt

Fresh or frozen tart cherries, pitted

Red wine (or dry vermouth)

Balsamic vinegar

Brown sugar or honey

Chicken stock

Butter, cold, cut into cubes

Fresh thyme, chopped

Neutral oil for grilling (optional)

Lemon (optional, for bok choy finish)

Place halved small red potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, 10–12 minutes depending on size. Drain and let cool slightly, then if desired, toss with 1 teaspoon olive oil and a pinch of salt and pepper.

Place 2 eggs in a small pot and cover with cold water by about 1 inch. Bring to a gentle boil, then turn off heat and cover. Let sit 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

Hard-boil eggs

Pat the 10 oz ahi tuna dry with paper towels. Season both sides lightly with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. If using sesame seeds, press them onto both faces of the steak to form a thin crust. Heat a heavy skillet (preferably cast iron) over high heat until very hot and add 1/2 tablespoon olive oil. Sear the tuna 30–45 seconds per side for rare (center bright red). Remove and rest 3 minutes, then slice across the grain into 1/4-inch slices.

Prepare tuna (or shrimp) — seared rare ahi tuna

If using shrimp instead: pat 8 large shrimp dry, toss with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt and a pinch of pepper. Grill or sear in a hot skillet 1–2 minutes per side until opaque and just cooked through. Keep warm.

Alternate protein — grilled shrimp

If using jarred roasted red peppers, drain and slice into strips. Halve cherry tomatoes, thinly slice red onion, and halve Kalamata olives. Rinse capers to remove excess brine if desired. Combine roasted red peppers, tomatoes, olives, capers and sliced red onion; set aside.

Toss the cooled halved potatoes with a small pinch of salt and pepper and let them cool to warm or room temperature before adding to the salad to avoid wilting the greens.

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon honey (optional), 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt as needed. This yields about enough for 4 servings.

In a large bowl or on a platter, lay down the 4 cups mixed greens and 2 cups baby spinach and lightly toss with about half of the dressing to barely coat (you can add more dressing later to taste).

Arrange the warm (or room-temperature) halved potatoes, roasted red pepper strips, Kalamata olives, capers, halved cherry tomatoes, and sliced red onion on top of the greens in sections or evenly distributed as in a classic Niçoise.

Nestle quartered hard-boiled eggs around the salad. Fan the sliced seared rare tuna (or grilled shrimp) over the top.

Drizzle additional dressing over the plated salad as desired, finish with a final pinch of sea salt and a grind of black pepper, and if using, a light sprinkle of sesame seeds over the tuna. Serve immediately.

organic mixed salad greens (spring mix, arugula, baby lettuce)

fresh baby spinach

ahi tuna steak (sushi-grade), about 1-inch thick

or substitute peeled, deveined large shrimp

large eggs (for hard-boiled eggs)

roasted red bell peppers (jarred or home-roasted, drained and sliced)

Kalamata olives, pitted and halved

capers (small)

small red potatoes (or fingerlings), halved

ripe cherry tomatoes, halved

thinly sliced red onion

extra-virgin olive oil

fresh lemon juice

red wine vinegar

garlic, finely minced (about 1 small clove)

honey or maple syrup (optional, for balance)

sea salt

freshly ground black pepper

kosher salt (for potatoes and tuna/shrimp)

freshly ground black pepper (additional)

olive oil (for searing shrimp/tuna and roasting potatoes)

sesame seeds (optional, for tuna crust)

Store the bottle upright in a cool, dark place until ready to serve. For serving, aim for 55–60°F (13–15°C). If the bottle is warmer, chill in an ice bucket for 20–30 minutes; if too cold from fridge storage, let it sit at room temperature 15–20 minutes before opening.

Storage and Serving Temperature

Visually inspect the bottle for sediment and ensure the cork is intact. Gather a decanter and Burgundy-style glasses. If the bottle is older or you expect sediment, plan to decant.

Inspect and Prepare

Use a waiter’s corkscrew to remove the capsule and clean the top of the bottle with a clean cloth. Insert the screw into the cork and extract gently, keeping the bottle steady. Wipe the rim before pouring.

Open the Bottle

Although a 2015 Napa Pinot Noir is often ready-to-drink, decanting for 20–40 minutes can open aromas and soften tannins. Pour the wine slowly into a decanter in a steady stream, watching for sediment near the end of the bottle; stop pouring when you see sediment at the neck.

Decanting (optional)

Pour 4–6 ounces (120–180 ml) into each Burgundy glass, filling to the widest part of the bowl so the aromas concentrate. Hold the glass by the stem to avoid warming the wine.

Pouring

Swirl gently to aerate, inhale the aromas, then take a small sip to assess balance (acidity, fruit, tannin). Serve the bottle over the course of 1–2 hours for peak enjoyment. Re-taste periodically; Pinot Noir will evolve in the glass.

Tasting and Serving

If you have leftover wine, re-cork and refrigerate upright. Consume within 2–5 days—use a wine preserver if available to extend freshness.

Storage of Open Bottle

Season duck breasts with salt and pepper. Sear skin-side down in a cold skillet over medium heat until skin is crisp (about 6–8 minutes), turn and cook 3–5 minutes to medium-rare. Rest 5–7 minutes, then slice thinly. Serve warm alongside the Pinot Noir to complement its red fruit and savory notes.

Roasted Duck Breast

Prepare a creamy risotto with sautéed mixed mushrooms (cremini, shiitake), onion, white wine, and Parmesan. The earthiness of mushrooms harmonizes with Pinot Noir’s forest-floor and savory elements.

Mushroom Risotto

Arrange soft-ripened cheese, thinly sliced prosciutto or salami, and fresh berries on a board. Offer bread or crackers. The creamy cheese and salty meats contrast the wine’s acidity and fruit.

Cheese and Charcuterie Plate

Clos du Val 2015 Napa Valley Pinot Noir (bottle)

Decanter (optional)

Ice bucket and ice (for chilling before serving if needed)

Wine glasses (Burgundy-style recommended)

Roasted duck breast, sliced

Mushroom risotto

Soft-ripened cheese (Brie or Camembert)

Charcuterie (prosciutto or salami)

Fresh berries (blackberry or raspberry)

Stand the bottle upright for at least 24 hours before serving if it has been recently transported, to allow any sediment to settle to the bottom.

Inspect bottle

Pinot Noir is best served slightly cool. Chill the bottle in a refrigerator for 30–45 minutes before serving, or place in an ice bucket with a 2:1 mix of ice and water for 8–10 minutes until the bottle feels around 55°F (13°C). Avoid over-chilling which will mute aromas.

Bring to serving temperature

Select large-bowled Pinot Noir or Burgundy glasses. Rinse each glass with a small amount of warm water and let them air dry or gently wipe with a lint-free cloth to remove dust and enhance aroma delivery.

Prepare glassware

Using a waiter’s corkscrew, cut the foil cleanly and remove. Center the screw on the cork and insert fully, then pull the cork slowly and steadily. Wipe the bottle mouth with a clean cloth or napkin to remove any cork dust or residue.

Open the bottle

Hold the bottle against a light source and tilt slowly. If you see sediment near the bottom or a darkening color as you tilt, plan to decant carefully to leave sediment behind.

Assess for sediment

If decanting, pour in one steady stream into a clean decanter. Stop when you notice the first traces of sediment approaching the neck. Decanting for 30–60 minutes allows the wine to open and show more aromatics and texture. If the bottle appears clear, you may serve directly from the bottle.

Decant (optional, recommended for older vintages)

Pour about 4–6 ounces (120–180 ml) into each glass, filling to the widest part of the bowl to allow aromas to collect. Avoid overfilling — leave space to swirl comfortably.

Swirl gently, then take a few moments to observe color (likely garnet to ruby for a 2015 Pinot Noir from France), inhale to note primary aromas (red cherry, raspberry, earthy mushroom, subtle spice), and taste for balance: acidity, tannin, fruit intensity and finish. Give the wine 10–30 minutes in the glass to continue opening.

Tasting notes and evaluation

Serve with light-to-moderate-flavored dishes that complement Pinot Noir’s delicacy: roasted chicken, pan-seared salmon, mushroom risotto, charcuterie with mild salami, or Brie/Comté-style cheeses. Keep seasoning moderate to highlight the wine’s nuances.

Pairing suggestions

Keep a glass of filtered water available to cleanse the palate between sips and courses. If the bottle is not finished, re-cork and store upright in a cool place (or in the refrigerator) and consume within 2–3 days for best quality. Alternatively, use a vacuum pump or inert gas preservation system to extend freshness up to 5 days.

Pacing and storage during service

Dme de Valmoissine ‘Louis Latour’ 2015 (Pinot Noir)

Decanter (or large carafe)

Wine glasses (Burgundy/large-bowled Pinot Noir style)

Filtered water

Light snack (charcuterie / mild cheese / roasted mushrooms)

If the wine is not already chilled, place the bottle in a refrigerator for 2–3 hours or in an ice bucket with a 1:1 mix of ice and water for 20–30 minutes. Aim for serving temperature of 10–12°C (50–54°F). A wine thermometer can confirm temperature.

Chill the bottle

Choose tulip-shaped or Burgundian white wine glasses. These let the aromas concentrate while allowing the wine's texture to open on the palate.

Select glassware

Check the bottle for any sediment or a damaged cork. Although modern Pouilly-Fuissé is rarely heavily sedimented, inspection ensures proper handling.

Inspect the bottle

Use a corkscrew to remove the foil and extract the cork cleanly. Wipe the bottle lip with a clean cloth or napkin to remove any cork fragments or dust.

Decanting is optional for a young 2017 Pouilly-Fuissé. If you wish to gently aerate and allow primary aromas to lift, pour the wine slowly into a decanter and let it sit for 15–30 minutes. For immediate drinking, you may pour directly into glasses.

Pour roughly 4–5 ounces (120–150 ml) per glass, filling to the widest part of the bowl to allow swirling and aroma release.

Pour

Hold the glass by the stem. Observe the wine's color—Pouilly-Fuissé 2017 typically shows pale gold with greenish hints. Give the glass a gentle swirl to release aromas.

Observe and swirl

Bring the glass to your nose and take a few short sniffs, then one long inhale. Expect notes of stone fruit (peach, apricot), citrus, toasted almond, honey, and subtle oak/vanillin depending on barrel aging.

Smell

Take a moderate sip, move it across your palate and feel the wine's texture. Note acidity, fruit flavors, mineral or flinty notes, oak integration, and finish. Pouilly-Fuissé typically has medium-plus body with a creamy texture and a long, savory finish.

Taste

Serve with light hors d'oeuvres such as goat cheese crostini, shellfish, roasted almonds, or mild poultry dishes. Provide still water to cleanse the palate between sips.

Pairing and palate cleansing

If not finished, reseal the bottle with its cork or a stopper and store upright in the refrigerator. Consume within 2–4 days for best freshness; flavors and aromatics will diminish after that.

Louis Jadot Pouilly-Fuissé 2017 (Chardonnay)

Wine thermometer (optional)

White wine glasses (tulip or Burgundian style)

Wine opener (corkscrew)

Still water (for palate cleansing)

Light hors d'oeuvre (e.g., goat cheese crostini, oysters, roasted almonds)

Check the bottle for a clean cork and label. Chill the Les Charmes 2015 Macon-Lugny to serving temperature between 10–12°C (50–54°F). If the bottle is warmer, place it in the refrigerator for 60–90 minutes; if it's too cold, remove it 15–20 minutes before serving.

Inspect and chill

While many white Burgundies do not require lengthy decanting, if the bottle has sediment or you want to open aromatics, gently decant the wine into a clean decanter. Pour slowly and stop when you see the first sign of sediment reaching the neck. Let the wine rest in the decanter for 15–30 minutes to allow aromatics to open.

Use a wine thermometer or touch the bottle. Adjust temperature by placing the bottle in an ice bucket for 5–10 minutes if it's above 12°C, or letting it sit at room temperature briefly if under 10°C.

Temperature check (optional)

Hold the bottle at the base, gently wipe the neck with a clean cloth, and pour into chilled white wine glasses. Fill each glass to about one-third full (approximately 120–150 ml) to allow room to swirl and release aromas.

Present the glass, then swirl gently and inhale to appreciate aromas of stone fruit, citrus, honeyed notes and subtle oak or minerality typical of Macon-Lugny Chardonnay. Take a small sip, let it coat the palate, and note balance of acidity, fruit, and oak.

Tasting

Serve with light starters: a soft goat cheese with a slice of baguette, seared scallops or a simple roast chicken. The wine's acidity and fruit profile complement creamy cheeses and delicate seafood. Offer small plates and fresh crusty bread so guests can alternate bites with sips of wine.

If storing leftover wine, re-cork tightly or use a vacuum stopper and refrigerate; consume within 2–3 days for best quality.

French Cut Grilled Pork Chop

Salad Niçoise

Clos Du Val

Dme De Valmoissine ‘louis Latour’

Louis Jadot

Les Charmes

Ferrari-carano Fume Blanc

Whitehaven

Santa Margherita ‘brut’ Rosé

Veuve Clicquot ‘brut’

Chateau Graville-lacoste

Gruet Blanc De Noir ‘brut’

Duval Leroy ‘brut Reserve’

Nicolas Feuillatte Demi-sec Rosé

Taittinger ‘brut’

Ice Creams By La Lecheria

Sorbet By La Lecheria

Key Lime Pie

Carrot Cake

Dark Chocolate Layer Cake With Chantilly And Fresh Berries

Chocolate Mousse With Chantilly

Crème Brûleé

Tres Leches Cake W/ Strawberry Sauce

Sterling Silver Ribeye