211th  Quarterly Dinner & Meeting

Concordia Argonaut Club
San Francisco

Thursday, November 16, 2000

An Ashkenazi Jewish  Banquet

Chef Haig Krikorian
Jimmy Bean's-Lalime's Catering
Berkeley, California

THE  MENU

Reception

• Chopped Liver on Challah Croutons
• Mushroom, Potato, and Onion Knishes
• Chopped Herring on Rye

First Course

• Chicken Soup with  Kasha Kreplach

Second Course

• Sweet and Sour Stuffed Cabbage with Ground Lamb

Main Course

• Roasted Veal Breast with Stuffing
• Roasted Root Vegetables and  Green Beans
• Harroset on Matzo Tam

Dessert

• Apple Strudel

THE WINES

• Roederer Estate Sparkling Wine
  Anderson Valley, Mendocino
  at the Reception
  
   
• Jean Louis-Schoepfer Alsatian Grand Cru
  Gewurztraminer Hengst, 1997
  with the Stuffed Cabbage
  
   
• Beaune Bressandes Burgundy, 1993
  with the Roasted Veal Breast
  This wine is from the Society's cellar.
  
   
• Bonterra Muscat, 1999
  Lake County
  with the dessert
  
   

Speaker of the Evening

Sid Goldstein
Vice-President, Director of Marketing Communications Brown-Forman Wines

"Food and Wine: Finding the Perfect Match at the Table"

The Dinner Committee

• Dinner Chairs: Marvin Epstein, M.D., and James Seff, J.D.
• Wine Chair: Stanton Schwartz, M.D.