214th Quarterly Dinner
Xanadu Restaurant
Berkeley, California

Wednesday, June 27, 2001
Executive Chef James Syhabouth

THE  MENU

Appetizers

• Grilled Pineapple Glazed Chicken Satay with a Savory Peanut Sauce
• James' Crispy Yucca Cakes with Shrimp Meat & Scallions and a Tangerine-Chili Sauce
• Crispy Green Cardamom Poori with Greek Yoghurt Raita

First Course

• Steamed Fresh Halibut Filet with Scallions, Ginger, and Portobello Mushroom
• Steamed Rice

Second Course

• Wok-Seared Galanga Spiced Beef Filet with Crispy Yams and Watercress Salad
• Wok-tossed Green Beans with Roasted Garlic

Third Course

• Pan-Roasted Duck Breast with Leek Marmalade and Sichuan Plum Sauce

Fourth Course

• Chairman Mao's Liberation Ribs tossed with Roasted Fennel Seeds
• Roasted Onion Naan Bread with Greek Yoghurt Raita

Dessert

• Mango, Blood Orange, and Cabernet Sorbets
• Coffee and Tea

SAKES and WINES

Y Sky Daiginjo Sake, Sake One
with the appetizers

Y Wind Daiginjo Sake, SakeOne
Domaine Kuentz-Bas Gewurztraminer, Alsace, 1999
with the Halibut

Y Snow Daiginjo Sake, SakeOne
with the Beef

Y Sky, Y Wind, Y Snow, and Y Rain Sakes, SakeOne
with the Duck and the Ribs

Speaker of the Evening

GRIFFITH FROST CEO, SakeOne
Chairman, International Sake Institute
Author, "Sake: Pure + Simple"

The Dinner Committee

• Dinner:  Howard Maccabee, Chair
• Committee: Drs. Michael Cohen and Barry Scurran
• Sake & Wine: Jerry Watanabe, D.D. S., Chair
• Committee: Drs. Dudley Cheu, Henry Kitijima, and Valery Uhl