Chef Trey Quinlan of Bleu Restaurant and Wine Bar has prepared a menu of scallops, caprese salad, filet of rib-eye with gorgonzola and a peach brule tarte served with a bourbon butterscotch sauce for one of the five wine dinners Tuesday during Columbia's Wine and Food Festival.
Wine and Food Festival profile: Chef Trey Quinlan at Bleu
Thursday, June 18, 2009 | 7:09 p.m. CDT;
updated 9:04 p.m. CDT, Thursday, June 18, 2009
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