Barry Wallis:
Sleeping Beauty Cel
Barry Wallis:
Sleeping Beauty Paper Sculpture by Dave Avanzino
Barry Wallis:
First Course: Billecart-Salmon Brut Rosé Chapagne, France
Barry Wallis:
First Course: Golden Osetra Caviar with Dill, Smoked Sturgeon, Beets and Crème Fraiche
Barry Wallis:
Chpagne and Rose
Barry Wallis:
Karen's Second Course: Roasted Pear Salad, Red Endive, Spiced Pecans and Bacon Cider Vinaigrette
Barry Wallis:
Second Course: Velenosi, Verdicchio Classico, Dei Castelli Di Jessi DOC, Marche, Italy 2015
Barry Wallis:
Karen's Third Course: Diver Scallop with Chanterelles, Tender Green Beans and Corn Nage
Barry Wallis:
Third Course: Casa Medero, Chardonnay, Valle de Parras, Mexico, 2017
Barry Wallis:
Barry's Second Course: Spanish Octopus with Avocado, Almond Romesco and EVOO
Barry Wallis:
Fourth Course: Moillard, Savigny-Les-Beaunes, Vielles Vignes, Burgundy, France 2016
Barry Wallis:
The Dessert Pass
Barry Wallis:
Barry's Third Course: Chilean Sea Bass with Braised Beef and Pumpkin Essence
Barry Wallis:
Barry's Fourth Course: Porcini Risotto with Parmesan Cloud
Barry Wallis:
Karen's Fourth Course: "Shepherd's Pie", Petaluma Chicken Fricasee in a RIch Roasted Corn Jus
Barry Wallis:
Karen's Fifth Course: Beef Ternderloin with Hazelnuts, Roasted Roots and Cabernet Jus
Barry Wallis:
Dessert Side
Barry Wallis:
Fifth Course: Denner Vineyards, Mother of Exiles, Willow Creek District, Paso Robles, California, 2016
Barry Wallis:
PXL_20211018_030506259
Barry Wallis:
Barry's Fifth Course: Sicilian Lemon Lamb Rack, Braised Shoulder and Carbernet Artichoke Jus
Barry Wallis:
SIxth Course: Les Vignerons de Maury, Maury, Languedoc Roussillon, Roussillon, France, 1959
Barry Wallis:
Sous Chef de Cuisine Danny Le Working the Line
Barry Wallis:
Seventh Course: Château Les Plainiers, Loupiac, Bordeaux, France, 2016
Barry Wallis:
Barry's Sixth Course: Honey Goat Cheese Creneux with Poached Warren Pear
Barry Wallis:
Karen's Sixth Course: Baked Robiola Bosina Cheese with Braised Beluga Lentils and Grape Thyme Relish
Barry Wallis:
Barry's Seventh Course: Autumn Apple Custard Pie with Green Apple Sorbet and Brown Sugar Sour Cream
Barry Wallis:
Karen's Sevent Course: Chocolate Bliss with Chocolate Whipped Ganache with Raspberry
Barry Wallis:
Wendy! Our Favorite Server
Barry Wallis:
Ganache Filled Chocolates
Barry Wallis:
Haunted Mansion Holiday Queue Pictures
