June 9th, 2008
DPS Sporting Club Development partnered with American Express Publishing and Departures Magazine to host the ANV Kick-Off Event for Auction Napa Valley on Thursday, June 5th. Held at the beautiful Beaulieu Gardens in Napa Valley, CA, guests were invited to enjoy a connoisseur’s collection of wines from the Napa Valley vintners paired with a “Taste of a Life, Well Played” from the three executive chefs of the DPS Sporting Clubs. Auction Napa Valley (ANV) is one of the world’s most successful charity wine auctions in the country attended by affluent wine enthusiasts from around the world. Chef Jim Butchart from The Greenbrier Sporting Club prepared braised veal cheeks with Reed’s Mill white grits and pickled ramps as well as black truffle crepes with a trilogy of morels, Fava beans and Fiddlehead ferns. Chef Rich Sterling from Turks & Caicos Sporting Club at Ambergris Car prepared Ambergris Cay conch salad, chicken-fried TCI lobster salad and Wahoo sashimi sandwiches. Guests feasted on specialty chocolates from Vosges Chocolates featuring local delicacies from both of the sporting clubs, including a selection of Ambergris Cay Hand Harvested Seal Salt Carmel Truffles and Greenbrier Smoked Bacon Milk Chocolate Truffles.
All guests at the kick-off event were given a parting gift of an Auction Napa Valley Cookbook listing the recipes featured that evening from the three DPS Sporting Club chefs. DPS looks forward to working with Auction Napa Valley again next year!
The Menu
Executive Chef Jim Butchart at work
The Chic Departures Auction Napa Valley Crowd, about 250 in all
Jim Butchart (Executive Chef, GBSC), Farzad Ruchi (DPS, Food and Beverage Director), and Ulrich Sterling (Executive Chef, TCSC)
The Greenbrier Sporting Club table display, amazing flowering artichokes
Braised Veal Cheeks with Reed’s Mill White Grits and Pickled Ramps
Black Truffle Crepe with Trilogy of Morels, Fava Beans, and Fiddlehead Ferms
Leave a Reply