215th Quarterly Dinner
Park Hyatt, San Francisco
Wednesday, October 17, 2001
Executive Chef Ian Libberton

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Reception

Hors d'Oeuvres

• Cucumber Cup with Smoked Salmon, Crême Fraiche and Caviar
• Toasted Brioche with Roast Duck and Port Syrup
• Warm Crab and Boursin Salad in Phyllo

First Course

• Five Spice Roasted Quail and Sonoma Foie Gras
• Wild Mushroom and Salsify Ragout, Brown Vinegar Sauce

Second Course

• Pistachio Crusted Double Lamb Chop
• Sautéed Spinach & Asparagus, Cabernet Reduction

Third Course

• Mesclun Salad with Cambazola Cheese, Sweet Red Onions & Pecans, Balsamic Vinaigrette

Fourth Course

• Petite Scharffen Berger Sin Tart
• Vanilla Bean Ice Cream, Warm Scharffen Berger Chocolate Sauce

Pastry Chef  Jill Haas

Wines

Schramsberg Blanc de Noir, 1997
Napa Valley Champagne
at the Reception and with the Hors d'Oeuvres

Terre Rouge Viognier, 2000
Shenandoah Valley, California
with theQuail and Foie Gras

Veramonte Merlot, 1999
Alto de Casablanca, Chile
with the lamb

Quinta da Sonora Vintage Port, 1999
Sierra Foothills, California
with the dessert

Speaker of the Evening

John Scharffenberger
co-founder, Scharffen Berger Chocolate Maker
"Tasting Chocolate in a Cultural Context"

The Dinner Committee

• Dinner:  Joseph Kohen, M.D., Chair
• Committee: Drs. Dan Armistead and David Buchanan, Mr. Jim Seff
• Wine: Valery Uhl, M.D., Chair
• Committee: Dr. Stephen Honeychurch
• Sommeliers: Committee members and Drs. Anacker, Bloom, Elmore, Gingery, Kelly, MacMillan, Nakamura, Paige, Sankar, and Mr. Seff