Chef Bob makes an easy to prepare starting course, salmon tartar with grapefruit and pink peppercorn. A fresh and clean taste that pairs well with a spectacular Spanish white wine. It's a blend of sauvignon Blanc, viognier and verdejo grapes. It's a fresh and crisp wine with a bouquet of white flowers and citrus that drinks well with the salmon and grapefruit flavors. The second course is one of Chef Bob's classics, right from France. Bob teaches Nicki to make beef tenderloin with wild morel mushrooms and rare to be seen on TV; black French truffles. This incredible dish is paired with and Australian Shiraz for its concentration of cherry and blackberry flavors with hints of cracked pepper. It's a perfect combination with the beef and morels. Fresh salmon tartar with grapefruit and pink peppercorn with a Blanco from Spain and Sauteed beef tenderloin with fresh morel mushrooms and truffles paired with a Reserve Shiraz from Australia.
