First course — Surf and turf with scallops by Johnny Graham of the Home Port, paired with Mondavi cabernet.Second course — Local clams with chorizo by Andrew Shotts, private chef and confectioner, with a mystery wine.Third course — Venison by Kevin Crowell of Detente, paired with a Lancaster cabernet.Fourth course — Moroccan lamb by Alex Nagi, personal chef, paired with Beringer private reserve.Fifth course — “Tongue in cheek” braised veal cheeks and tongue by Levon Wallace of Water Street at the Harbor View Hotel, with Far Niente cabernet.Sixth course — Filet Mignon by Christian Thornton of Atria, paired with Duckhorn cabernet.
