Four-Course Dinner at Luce features McEvoy Ranch Olive Oil and Robert Craig wines August 26, 2009

Luce’s Award-winning Chef de Cuisine, Dominique Crenn, has created a spectacular four-course dinner that will showcase local, sustainable ingredients with McEvoy Ranch organic extra virgin olive oil, and paired with wines from Robert Craig Winery.

First course: Beet and Figs, Yogurt-McEvoy Ranch Extra Virgin Olive Oil, Basil Soil and Durell Chardonnay 2008

Second course: Heirloom Tomatoes Texture, McEvoy Ranch Extra Virgin Olive Oil and Howell Mountain Zinfandel Black Sears Vineyard 2006

Third course: McEvoy Ranch Extra Virgin Olive Oil Poached Loin of Beef and Affinity Cabernet 2006

Dessert: McEvoy Ranch Extra Virgin Olive Oil Vanilla Ice Cream, Chocolate Beignet, McEvoy Ranch Olive Oil Powder and Howell Mountain Cabernet Sauvignon 2005

Official Website: http://www.lucewinerestaurant.com