Veal Scaloppini Sauté with Moral Mushrooms and Apple Brandy Sauce - From Chef Randy Emert, C.E.C.; serve with Michigan Dry Riesling
Spinach Risotto Cakes with Walnut Crust and Savory Tomato-Wine Sauce - From Sandhill Crane Vineyards; serves 4
Pan Seared Filet Mignon with Roasted Potatoes and Trio Sauce - Cut potatoes lengthwise into 1/2-inch thick slices and arrange in one layer on baking sheets.
Ham and Asparagus Tortellini Salad with Lemon Vinaigrette - In a large saucepan, bring eight cups of water to a boil, add asparagus.