Restaurant writer members recently enjoyed a five course meal at Anaheim White House.
First Course-Zucchini Blossoms-Zucchini squash blossoms stuffed with prosciutto and mozzarella cheese in a red bell pepper beuree blanc.
Wine: Franciacorta Brut Ricci Curbastro, Lombardia, Italy
Second Course-Sonoma Quail stuffed with yellow Italian polenta in a port wine demi glace
Wine: Bourgogne Rouge Domaine de La Crea, 2011 France
Third Course: Watermelon Salad-Watermelon with feta cheese, roasted walnut and black beans in a red wine reduction.
Fourth Course-Branzino sea bass encrusted in salt baked with extra virgin olive oil.
Wine: Pinot Noir Fluer Carneros, 2012 California
Dessert: Beignet sitting atop rice pudding.