218th Quarterly Dinner

Uncle Yu's
San Ramon, California
Wednesday, June 26, 2002

MENU

First Course

• Dungeness Crab Cake and Goat Cheese Wontons with caramelized apples, pinenuts, and baby spinach

Second Course

• Crispy Salmon Spring Roll with avocado and nori, French bean salad and pickled ginger

Third Course

• Barbecued Chilean Seabass with Bok Choy

Fourth Course

• Smoked Quail with five-spices, watercress and papayas

Fifth Course

• Mongolian Lamb Loin with pearl onions, summer squashes, shiitake mushrooms and Mandarin noodles

Dessert

• Assorted fruit

WINES

Auxerois, Domaine Albrecht, 2000 with the Crab Cake and Goat Cheese Wontons

Winnegar Rottenberg Spatlese, Knebel, 2000 with the Salmon Spring Roll

Pouilly Fuissé, Les Cras, Thibert-Parisse, 1999 with the Sea bass

Navarro Vineyards Pinot Noir, 1994
Anderson Valley, Mendocino with the Seabass and the Quail
This wine is from the Society's cellar.

Bonny Doon Syrah, 2000 with the Lamb

Bonny Doon Muscat, Vin de Glacière, 2000
with the dessert

Speaker of the Evening

RANDALL GRAHM
Owner, Bonny Doon Vineyard
"Real Wine"

The Dinner Committee

• Dinner:  Wayne Chan, M.D., and Jerry Watanabe, D.D. S., Co-Chairs
• Committee: Drs. Cheu, Kitajima, and Nakamura
• Wine:  Robert Blumberg, M.D., Chair
• Committee: Drs. Robert Cooper, Juan Ordonez, and Randy Wong
• Sommeliers: Committee members and Drs. Aguirre and A. Cohen