Hi-life Cafe run by Top Chef's Carlos Fernandez

From Carlos
Summer has just swept by like a warm breeze. (ok a hot breeze, but let's not get picky!) Our Summer of Love wine dinner was a huge success - the Hi-Life Cafe was full - the food and wine were outstanding and everyone had a great time! On August 23rd the fun continues with Summer of Love part 2. Chef Carlos has put together another winning menu (please see below). On hand for this dinner will be Paul Moe of the San Francisco Wine Exchange to talk about the wonderful wines we will be serving as well as backgrounds on the winemakers and where they were during the Summer of Love circa 1967.
The last dinner sold out very quickly, so if you are interested please let me know right away. Also a reminder that we continue to follow Top Chef Season 3 with popcorn parties tonight and every Wednesday evening at 10pm. You can check out Carlos' blogs and webisodes on www.bravotv.com/topchef in English or on http://tv.telemundo.yahoo.com/sabrosazon in Spanish and of course every Wednesday morning on the Telemundo morning show Cada Dia.
Hope to see you very soon!

Hi-Life Cafe
Summer of Love - Part 2
Wine Dinner
Thursday August 23, 2007
6:30pm

Pass Around Hors D'oeuvres
Spicy Indian Samosa's
Red Curry Thai Chicken
Belgian Endive with Stilton Bleu Cheese & Balsamic Vinaigrette
NAVARRO ESTATE GEWURZTRAMINER "DRY" 2005 (CALIFORNIA)

First Course
Poached Shrimp
Served over Avocado and Cucumber finished with
Marinated Tomato in a Lime Syrup
WINDY RIDGE CENTRAL COAST CHARDONNAY 2005 (CALIFORNIA)

Second Course
Seared Hudson Valley Fois Gras
In a Raspberry & Lychee Coulis
QUADY ELYSIUM BLACK MUSCAT 2005 (CALIFORNIA)

Third Course
Carlos' Tso's Chicken
Served with Sauteed Emerald Greens
FOPPIANO RUSSIAN RIVER PETITE SIRAH 2004 (CALIFORNIA)

Fourth Course
Braised Pork Shoulder
Topped with a Cilantro & Red Onion Chimichuri and
served with Creamy Yukon Gold Mashed Potatoes
JUSTIN THE ORPHAN CABERNET SAUVIGNON/SYRAH PASO ROBLES 2005 (CALIFORNIA)

Fifth Course
Pineapple Bread Pudding
Baked with Golden Raisins and Served over a White Chocolate Sauce
QUADY ESSENSIA ORANGE MUSCAT 2005 (CALIFORNIA)

Cost: $69.oo per person (plus 6% sales tax & 20% gratuity)
Reservations: 954-563-1395 or chuck@hilifecafe.com
Chuck
Hi-Life Cafe
954.563.1395
www.hilifecafe.com
www.chefcarlosfernandez.com
chuck@hilifecafe.com