Breaklounge Chef’s Table Was a Success!
Kellogg Conference Hotel’s first ever Breaklounge Chef’s Table was a resounding success. Our guests had an exquisite dining experience and enjoyed our Chef’s mouth watering culinary creations.
Wild Mushroom Ravioli, Cilantro Emulsion, Parmesan Cream, Truffle Scented Scallions served with a Marques De Casa Concha, Carmenere 2009 / Concha Y Toro, D.O. Peumo, Chile.
Local Wild Watercress, Baby Red Romaine, Virginia Peanuts Roasted in Local Honey, Poached Cranberry Champagne Vinaigrette served with a Don Paula Estate, Torontes 2010 / Cafayate Valley, Salta, Argentina.
Lemon Sorbet, Candied Lime Zest.
Herb Seared Wild Salmon, Yukon Napoleon Gratinee, Wilted Swiss Chard, Frizzled Leeks, Fresh Edamama Salsa served with a choice of Marques De Casa Concha, Carmenere 2009 or the Don Paula Estate, Torontes 2010.
Chocolate Raspberry Mousse Tart, Mint Creme Fraiche served with a Moet Rose Champagne.
