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Chef Wolfgang Puck knew exactly what to serve when asked to create the menu for the dinner of a lifetime. "I have known Sidney Poitier for many years. He is a good friend of mine. He is even the godfather of my son, Oliver," Wolfgang says. "We cook for him three times a week at the restaurant, many times at his home, too. We know really what he loves."

The first course is a warm lobster and diver sea scallop salad with toasted hazelnuts, beets, goat cheese and blood-orange vinaigrette. The salad is served with a 2003 Chateau de Fonsalette Cotes Du Rhone Blanc.

Following the salad is a wild mushroom porcini risotto with roasted confit tomato and parmesan. The wine is a 2003 Felsina "Fontalloro" Sangiovese from Tuscany.

For the main course, Sidney and his guests would dine on pan roasted organic chicken with french black truffles and yellowfin potato puree, served with a 2004 Dumol Pinot Noir Russian River Valley.
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