Seafood Extravaganza

This year's Seafood Extravaganza proved to be one the Bozeman Chapter's most successful events ever.  Held in a private dining salon at the  members' only Riverside Country Club, Executive Chef Greg Short dazzled with an array of five courses featuring fresh seafood flown in directly from Massachusetts and Alaska. The wines selected by cellar master Michael Smith once again complimented each dish perfectly.

Dinner began with a sumptuous Nantucket Sea Scallop Sashimi topped with Osetra Caviar; next up was a mouth-watering Coquille St Jacques Bay Scallops baked in a Sherry Cream Sauce with Mushrooms & Potato Puree, paired with a crisp, classic Domaine Christian Moreau Pere & Fils Chablis Cru Les Clos.

The two main entrees featured Pan Roasted Filet of Alaskan Cod with Herbed Risotto Cake, followed by a Maine Lobster Thermador in a Brandy Cream Terragon & Parmesan Sauce, paired with a Chateau Cos d'Estournel Bordeaux Blanc.  Dessert of Chocolate Decadence Pecan Cake ended the fun, paired with a superb Gerard Bertrand Banyuls. 

Vauversin Champagne Grand Cru Blanc De Blanc Extra Brut Ophir. Nantucket Sea Scallop Sashimi in Yuzu & Tamari Gelee, Osetra Caviar. 2019 Domaine Christian Moreau Pere & Fils Chablis Cru Les Clos. Coquille St Jacques Bay Scallops baked in a Sherry Cream Sauce with Mushrooms & Potato Puree. 2018 Ramey Chardonnay Hyde Vineyard. Pan Roasted Filet of Alaskan Cod with Herbed Risotto Cake in a Smoked Salmon Butter Sauce. 2018 Chateaux Cos d'Estournel Bordeaux Blanc. Maine Lobster Thermidor with a Brandy Cream  Tarragon & Parmesan Sauce.  2018 Gerard Bertrand Banyuls. Chocolate Decadence Pecan Cake.