Chef- Bobby Benjamin
Chef Bobby has created an amazing 5 course Valentine’s Day Dinner for his class for Cooking @ Millie’s and paired all the courses with an amazing bourbon.
First Course- Gnocchi w/ Mushrooms, Parmigiano-Reggiano and Fine Herbs ( Angel’s Envy)
Second Course- Pecan & Pears, Mixed Greens, Jalapeno Bleu Cheese Ice Cream w/ Candied Pecans and Pear-Praline Vinaigrette (Michter’s American)
Third Course- Tuna Tartare, Cornichons, Capers, Farm Egg Yolk Bourbon Barrel Smoked Olive Oil Herbs, Lemon and Dill Pollen (Basil Hayden)
Fourth Course- 55 Day Dry-Aged Prime Ribeye w/ Truffle Fries and Black Truffle Béarnaise (Henry McKenna 10 Year)
Fifth Course- Banana Bread Pudding w/ Candied Pecans and Maple Bourbon Barrel Ice Cream (Noah’s Mill)