Chef Brian James,

Hemingway’s Wine & Bistro
An invitation to help out in the family kitchen during the holidays got Hemingway’s chef Brian James hooked on cooking when he was still a youngster. The East Coast native has wowed diners in Boston and Chicago, but feels right at home here in Columbia. James chose his Wine & Food Festival menu to represent the summer season, and is excited to pair his fine food with an impressive selection of wines.

Hemingway’s

1st Course: Duck proscuitto and beef breseda
Cured duck breast and red wine soaked beef that is then hung to dry served with moustard and grilled toast points.

2nd Course: Grilled asparagus, salted potatoes and marinated red onions
served with a crème fraiche dressing

3rd Course: Grilled lamb chops
served over studded Israeli couscous with a wild mushroom ragout

4th Course: Goat’s milk pane cotta
served with fresh mixed berries

5th Course: Local cheese plate