INTERMEZZO.

We recently had a six course wine dinner at Austin's. I had the privilege of photographing the whole event and it was exciting to see talented chefs working together like a well oiled machine. The guests enjoyed themselves. These are the dishes the order they were served.

Scallop on polenta with balsamic, red pepper and basil infused oils.


Lobster, corn, and potato chowder.


Grilled caesar salad with roasted red pepper, gorgonzola, bacon, parmesan crostini, and red wine vinaigrette.


California seabass and thyme grilled shrimp on risotto with a smoked tomato coulee.


Filet mignon with lobster medallions.


White chocolate, banana, and coffee creme brulee.


-Cinista.