For the first course, Chef Bob puts together a succulent Parma ham salad with asparagus, morel mushrooms in a lemon thyme vinaigrette-dressing dish. Perfect for a first course and easy to make ahead of time before guests arrive. With this starter, Bob pairs an Italian Pinot Grigio, known for its crisp and clean fruit flavor that fills the mouth with the hints of apples and lichee. Southern guest Lynn, takes Chef Bob on a wild ride of laughter and fun cooking as Bob teaches her how to make simple sauteed pork tenderloin medallions over roasted local corn with smoked bacon and caramelized onions in a tomato mustard chive sauce. With this dish, Chef Bob finds a perfect blend of Cru Beaujolais from France to pair with the food. This wine has aromas of black currant, mulberry and cloves and its spicy black cherry after tones mix perfectly with the tomato mustard chive sauce. Parma Ham with asparagus and morel mushroom salad with Italian Pinot Grigio and Sauteed Pork Tenderloin Medallions with roasted corn, caramelized Vidalia onions and smoked bacon paired with Cru Beaujolais from France.