Friday, August 28th may have been gloomy outside, but it was full of bubbles and good times at Laura Alberts/Island Park Room. Guests were greeted with Domaine Chandon Brut as they mixed and mingled with other attendees at the sparkling reception. As Domaine Chandon representative, Jason Guerra shared history of the winery, guests were poured the first course wine of Domaine Chandon, ‘12 Carneros Chardonnay paired with a Bibb Salad of Carolina Peaches, Heirloom Tomatoes, English Cucumbers, Toasted Pecans, Goat Cheese and White Balsamic Dijon Vinaigrette. There’s really nothing better than Carolina peaches, except, of course, the Sea Scallop Ceviche with Candied Citrus and Curly Endive leaves that was served with the Domaine Chandon, ’13 Carneros Pinot Meunier for course two. For the main entree, guests feasted on Pan Roasted Black Grouper, Lump Crab Corn Succotash, Red Pepper Coulis and sautéed Asparagus paired with Domaine Chandon, ’12 Yountville, Ramal Road Pinot Noir. The best part of the evening was the last pairing of Domaine Chandon Etoile Rose served with Dark Chocolate Mousse with Fresh Strawberries, Mint and Whipped Cream hand-made by pastry chef Zack Lewis.