The Strawberry Cafe
Executive Chef Eric Bach also part owner of "The Strawberry Cafe". He also prepared the meal items on the menu. The dessert was prepared by his wife Ashley Wade-Bach.
Chef Table's Menu
Guests wait and enjoy a glass of wine as the chef prepares the first meal on the menu.
Part owner Stephen Wade III pours wine for the guest before each meal comes out.
The Appetizer - Baked crab and avocado melt
Clos du Bois Chardonnay North Coast California, 2013, wine to pair with the Baked crab and avocado melt.
Soup - Tomato Basil
House Red Wine, Washington, USA 2013 paired with the Tomato Basil soup.
Salad - Berries, greens, chevre, honey Dijon basil mint vinaigrette & Crios Rose of Malbec, Argentina, 2012 wine to pair with the salad.
This is where I get to go in the kitchen and watch Chef Bach as he prepares the pasta for the night. Which he says he already prepared earlier that day.
The chef is pouring the italian sausage into the pan with the tomato's and peas for the pasta.
The rotini noodles are added to the base of the pasta
Part Owner Ashley Wade-Bach and also Chef Eric Bach's wife sprinkles the basil on the pasta.
Pasta - Italian sausage, rotini, peas, tomato, basil, peppers and onions, ricotta
Villa Da Filicaja, Italy 2010 paired with the pasta.
Fish - Seasame seared tuna, wasabi cream, soy reduction
Pacific Rim Sweet Riesling Washington, USA 2010 paired with the fish.
Meat - Mango bbq pork roast, slaw
Layer Cake, Primitivio Cake (aka Zinfandel), Italy, 2011
Honey & Pistachio pie, lemon cream prepared by Part owner Ashley Wade-Bach
Umberto Fiore, Moscato d' Asti, Italy, 2013 wine paired with the pie.