Chef Ben Clay,

Les Bourgeois - Tuesday, June 23
Born in Hanau, Germany, Ben Clay moved to Cape Girardeau in 1986 and quickly learned to love German and Southern cuisine. He arrived in Columbia in 1999 and began working at Cherry Street Wine Cellar, rising to head chef after 11 months when he was 20. He attended New England Culinary Institute in Vermont and completed two internships at the famed Sweet Basil in Vail, Colo., working under James Beard Award winner Bruce Yim.

Clay has worked exclusively at Les Bourgeois Vineyards since spring 2005, starting as line cook and working his way up to sous chef and now executive chef. His cooking reflects the love and passion for food that began in his youth as he augments classic French technique with cultural knowledge of many different cuisines. Each course of his wine dinner is carefully paired with the perfect wine accompaniment.

Les Bourgeois

Duck prosciutto
House-cured duck prosciutto on toasted Ellis Bakery bread with Norton Boursin, apricot glaze and Italian parsley; paired with LBV Brut Sparkling Wine

Shrimp ceviche tacos
Served with Cotija cheese, lime slaw and avocado; paired with Les Bourgeois 2007 Estate Bottled Chardonel

Pork jalapeño crepe
Citrus-braised pork jalapeño crepe with spicy greens salad and miso vinaigrette; paired with Les Bourgeois 2007 Collector’s Series Vignoles

Sonoma steak
Peppercorn-grilled Sonoma steak with truffle-roasted potatoes, asparagus and sauce Foyot; paired with Les Bourgeois 2007 Collector’s Series Merlot

Cheesecake
Malted vanilla cheesecake with strawberry milkshake and chocolate sauce; paired with Les Bourgeois RochePort