For the first recipe, Chef Bob uses great American grown zucchini blossoms, the flower of the zucchini plant. With that he uses his food processor to make a wonderful Wild American Shrimp mousse to stuff inside the flower itself. Covering the stuffed flower is a white wine pear tomato and opal basil butter sauce that is drizzled over the flower and baked to perfection. With the gentle flavors of the flower and wine butter sauce Bob pairs a Pinot Grigio wine from Italy. This wine has the nose of mountain herbs and flowers and a slightly spicy ripe apple and pear taste. It compliments the stuffed zucchini blossoms perfectly. Chef Bob teaches guest Ann to prepare pan seared venison tenderloin medallions with roasted figs and foie gras in a port molasses and blueberry sauce. This incredible dish mixes the flavors of the foie gras and roasted figs with the port molasses and blueberry sauce perfectly with Chef Bob's wine pairing. This Australian Cabernet Sauvignon is picked from vines growing in the cool climates of Australia. Aromas of ripe black cherry and blackberry are complimented by a hint of mint. It's a great combination with the venison, fig and foie gras dish. Zucchini blossoms stuffed with a wild American Shrimp Mousse in white wine pear tomato and opal basil butter sauce paired with an Italian Pinot Grigio and Pan seared venison tenderloin medallions with roasted figs and foie gras with Reserve Cabernet Sauvignon from Australia.