This year we were delighted to have Chefs and good friends Nancy Oakes and Nancy Silverton present a fun and engaging cooking demonstration/four-course lunch. Paired with the wines of Williams Selyem and Hartford Court, the menu was indeed a fest for the senses. Chef Oakes prepared the first and third courses – Liliquoi Agua Chile, Kampachi, Cucumber, Avocado and Sea Asparagus and Pheasant & Porcini Mushroom Meatballs – and has graciously shared these recipes. Please click for detailed recipes and please visit www.boulevard.com for information and reservations at her award-winning restaurant in San Francisco.