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<\/a>Parmesan canel\u00e9,<\/p>\n Pineapple shortbread (yum!), and<\/p>\n A pizza margarita.<\/p>\n The wine served with this was a 2011 Hexamer Meddersheimer Rheingrafenberg Riesling Quarzit Nahe from Germany.\u00a0 (The equally attractive non-alcoholic alternative was a Cucumber Sour with Floral Cloud consisting of chamomile, hibiscus, and orange blossom water.)<\/p>\n The next group of appetizers consisted of pressed flowers (served between the pages of a book),<\/p>\n Almond tart with blue cheese,<\/p>\n Rubber ducky (meringue with foie gras ice cream),<\/p>\n Beef tendon churro, and<\/p>\n A Waldorf salad.<\/p>\n The wine was a Ravent\u00f3s I Blanc Ros\u00e9 de Nit from Spain, and the non-alcoholic drink was a golden delicious gastic.<\/p>\n The first real dish was a Late Night Chicken Shawarma\u00a0 served with a Thai Basil iced tea, consisting of Aperol, ginger, lime and Thai basil (the non-alcoholic version had orange juice instead of Aperol).<\/p>\n Then came a Vietnamese Pig Ear, served with a pipette of chili oil, one of my favorite dishes.\u00a0 It was served with a 2011 Morgadio Albari\u00f1o R\u00edas Baixias from Spain (and a Calpico Horchata).<\/p>\n Next came an Ib\u00e9rico Sea Urchin (sea urchin served in an Ib\u00e9rico ham jelled broth).<\/p>\n A seafood course followed\u2014the coconut cuttlefish dish, served with a Hakutsuru Sho-une Soaring Cloud Junmai Daiginjo Hyogo Prefecture, Japan (it\u2019s a sake).<\/p>\n The next course was another one of my favorite dishes, the Beech Mushroom Papillot with Black Truffle.\u00a0 The accompanying wine was a 2010 Fran\u00e7ois Mikulski Chardonnay from Bourgogne, France and the non-alcoholic drink was a Truffle Parmesan made of parmesan water and truffle honey.<\/p>\n Another favorite dish was the Fabes con Almejas (white beans and clam stew).\u00a0 It was served with a 2010 Monasterio de Corias \u201cSeis Octavos\u201d from Cangas, Spain.<\/p>\n Espardenyes (sea cucumber) with Bone Marrow and Roast Squab with Oysters and Seaweed were served with a 2010 Cristom Pinot Noir Mt. Jeffferson Cuv\u00e9e from the Willamette Valley in Oregon and a Kimchi Lemonade (house-made kimchi and lemon).<\/p>\n Dessert was a Bonne Bouche Cheese Puff and a Mango Floating Island.\u00a0 Dessert wines were a 2007 Grand Enclos du Ch\u00e2teau de C\u00e9rons from C\u00e9rons Bordeaux, France and a Lustau \u201cEast India Solera\u201d sherry from Jerez, Spain.\u00a0 Also served with the desserts was a Pomegranate Ale (pomegranate, Mexican coke and angostura bitters) and a Derby (grapefruit and honey).<\/p>\n The second dessert was an After Eight (mint meringue with molten chocolate inside):<\/p>\n The petit fours course consisted of Raspberry Bon Bons, Lemon-Mallows, Boozy Bears,<\/p>\n Thai pocky sticks,<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>