Chef Bob prepares this delicate foie gras in a traditional French style but with a flare of his own, over caramelized granny smith apples and cognac raisins with candied pecans. Paired with this dish is a soft Australian Pinot Grigio that has hints of fresh citrus fruits to compliment the sweetness of the apples and raisins. Chef Bob teaches his guest Lacey to prepare a sauteed veal tenderloin over a diced ratatouille in a yellow tomato, green olive and roasted garlic sauce. This is the most ingredients Bob has ever put on this counter top to have a guest cook. Lacey masters the ingredients and makes a succulent veal tenderloin. With the meal, Bob pairs a perfect New Zealand Pinot Noir. A blend of spice and berries with soft tannins, make this Pinot Noir a perfect balance with the veal and the ratatouille combination. Pan Seared Foie Gras over caramelized granny smith apples paired with Australian Pinot Grigio and Sauteed Veal Tenderloin over diced Ratatouille with New Zealand Pinot Noir.
