TRIBEZA CHEF'S TABLE SERIES

WITH CHEF BRIAN WUBBENA IN TRULUCK'S NAPLES ROOM

TUESDAY, JUNE 28

6:30PM

Join Chef Brian Wubbena in the Naples Room of Truluck's Downtown for an intimate five-course dinner inspired by the summer season.
Before joining the Truluck's team in 2003, Wubbena served as chef of the Historic Four Star and Four Diamond St. Paul Hotel in St. Paul, Minnesota and was invited to
participate in the James Beard House dinner for Best Hotels in America. He recently received a personal invitation to cook for the Niman Ranch Hog Farmers Association. In addition to being invited to New Zealand to explore the region’s bountiful seafood, he has traveled to Alaska to join the Deadliest Catch for Fresh Alaskan King Crab, to La Paz, Mexico for Fresh Blue Crab, to Maine to secure availability of Fresh Jonah Crab Claws and to Scotland to bring Truluck’s the very best salmon in the world.

MENU

FIRST COURSE
Sautéed Superlump Crab Cake
on dilled tartar sauce
Paired with Poema, Cava, Sparkling, Spain, nv

SECOND COURSE
Chilled Summer Soup
with heirloom tomatoes, melon, Florida lobster
Paired with Cloudy Bay, Sauvignon Blanc, New Zealand, 2010

THIRD COURSE
Viking Village Scallops
with popcorn sauce, orzo "risotto" and sunflower sprouts
Paired with J. Lohr, Arroyo Vista, Chardonnay, Monterey, 2009

FOURTH COURSE
Carpetbagger Filet of Beef
with smoked broccoli mashers and brown butter hollandaise
Paired with Geyser Peak, Walking Tree, Cabernet, Alexander Valley, 2006

FIFTH COURSE
Dessert Sampling
Coconut Cream Pie, Chocolate Malt Cake, Lemon Meringue Pie and Carrot Cake
Paired with Merryvale, Antigua, Muscat de Frontignan

$150 per person

Or call Truluck's Special Events Coordinator Kelly Barber at (512) 482 9000. 

To view all participating restaurants, return to the TRIBEZA Chef's Table Homepage.

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