TOMORROW : Fall Wine Dinner with Chef Michael Martin & Sommelier Laurence O. Vuelta

• 1st Course: Charles Gardet Premier Cru Champagne…. Meat and greet w charcuterie, luxurious cheeses and sophisticated crackers.

• 2nd Course: Andrea Dupuis Bourgogne Rouge (Pinot Noir)….Deconstructed salad of 5 spice seared duck breast, roasted yellow beet, w montrachet goat cheese and blood orange vinaigrette.

• 3rd course: Chalk Hill Estate Chardonn….. Paired with Deviled shrimp brochettes with Tasso and oven roasted tomato ragout with pickled okra and baby Lima beans purée.

• 4th Course: Alessandro Rivetto Barolo DOCG …. paired wit’s carved beef short rib, butternut squash risotto wugh a juniper demi and fried leeks.

• Last course: Return to the Charles Gardet Champagne and Rivetto Barolo…. we’ll tempt your senses with a crepe filled with whipped Quince jelly, pignola crumble w fresh kumquat slices.

Chef Michael Martin is a classically French trained chef who in the '90's was the Executive Chef for Dockside Ira's and later The Best Cellar of Blowing Rock, NC.He moved to Scottsdale AZ in 1998 where he was the Executive Chef for Hospitality Suites Resort. In 2001 he moved to CA where he helped create Ropongi in La Jolla. He was transferred to Del Mar where he ran Prime 10 Steakhouse. In 2005 he returned to Scottsdale to be the Executive Chef for McCormick & Schmick's. He later opened private restaurants such as Hammerheads Ocean Grill, Southbeach Restaurant and Sushi, and CeZar's a Mediterranean fusion restaurant in boutique resort Hotel Scottsdale. He later helped run the hugely popular Mastro's Ocean Club in Scottsdale.