Leek Fondue, Rosemary roasted marble Potatoes, Red Wine Shallot Demi Côte De Beaune-Village, Joseph Drouhin
Poached Pear, Grilled Pear, Port Wine Gel, Balsamic Pearls Champagne Brut, Moët Et Chandon
Late Summer Sweets
Pistachio Micro Sponge Cake, Milk Chocolate Caramel Mousse, Corn Thyme Streusel, Figs, and Port Wine Reduction Sauternes, Château Guiraud
Chef de Cuisine Joseph Kolo
As a child, Chef Joseph could be found making his own creations in the family kitchen, mixing his very own sauces. Growing up in the small town of Bath, NY, he worked at several restaurants in the Finger Lakes region before attending the Culinary Institute of America (CIA). He spent his externship in California at Erna’s Elderberry House, a luxury, award-winning restaurant. After graduating from the CIA, Chef Joseph returned to Upstate New York as the Chef de Cuisine at Wildflowers, Turning Stone’s Forbes Four Star-rated restaurant and one of the most celebrated restaurants in New York.