213th Quarterly Dinner & Meeting
Mark Hopkins Hotel
San Francisco, California

Wednesday, April 25, 2001
Executive Chef Sean Olmstead

THE MENU

First Course

• Montrachet Goat Cheese Tartine
• Shaved Fennel, Baby Beets and Fava Beans

Second Course

• California Sea Bass
• Artichoke and Green and Black Olive Relish

Third Course

• Tournedo of Beef, Foie Gras Demi Glacé
• Truffled Parsnip Purée, Ragout of Wild Mushrooms

Fourth Course

• Osmosis Dome
• Milk Chocolate Mousse, Rum Bavarian

THE WINES

Louis Roederer Brut Premier
Champagne Reims
At the Reception

Alban Vineyards Viognier, 1999
Central Coast, San Luis Obispo
With the Goat Cheese Tartine

La Bastide Saint Vincent, 1998
Gigondas, Southern Rhône
With the Sea Bass

Shafer Cabernet Sauvignon, 1987
Napa Valley, Stag's Leap District
This wine is from the Society's cellar.
With the beef

Quady Elysium, Black Muscat, 1998
Madera, CA
With the Osmosis Dome

Recipient of the Society's 2001 Wine Research Award
and  Speaker of the Evening:

MORTEN GRØNBÆK, M.D., PhD -- "Prospective Population Studies on Wine and Health"

Presentation of the Award is by Ronald F. Unzelman, M.D., Chairman, Research Committee

The Dinner Committee

Dinner:  Mark Le Clerc, M.D., Chair

Committee: Drs. Anthony DeMeo and Robert Stein

Wine: Robert Clark, M.D., Chair

 Committee: Drs. Andres Anacker, Less Chafen, and Hayden Evans

Sommeliers: The Wine Committee and Drs. A. Cohen, Garcia, Geiger, Hansen, Honeychurch, Lai, Milburn, Paige, Takahashi, and W. Wong