219th Quarterly Dinner

Olympic Club, Lakeside
San Francisco, California
Friday, October 18, 2002

MENU
featuring local artisan cheeses

First Course

• · Mango and Kiwi Grape wrapped in Proscuitto de Parma

Fresh basil, Arugula, and olive oil.

• Cheese: Point Reyes Original Blue, aged 6 months (Marin)

Second Course

• Pistachio-crusted Halibut

Confit cherry tomato, beurre blanc and cardamom

• Cheese: Laura Chenel Goat Cheese (Sonoma)

Third Course

• Roasted Long Island Duck
  Huckleberry sauce, mashed potato, Hen of the Wood Mushroom
• Cheese: Mt. Tam Triple Crème, Cowgirl Creamery (Sonoma)

Fourth Course

• Point Reyes Original Blue Cheeses: aged 6 months and 18 months
• Sliced pears, candied pecan nuts, walnut bread

Dessert

• Caramelized Fruit
• Cheese: Bellwether Farms Crescenza (Sonoma)

WINES

Bella Vista Vineyard, Brut, NV

Franciacorta (Lombardy), Italy at the Reception

Château Roûmieu Lacoste Haut Barsac Sauternes, 1999
with the Proscuitto and Point Reyes Blue
This wine will be repoured with the cheese course.

L'Écosse Pinot Noir, 1999
Carneros, Napa Valley
with the Halibut

Duckhorn Vineyards Cabernet Sauvignon, 1994
Napa Valley

Grand Puy Lacoste, 1979

Pauillac-Medoc
With the duck and the cheese courses
These wines are from the Society's cellar.

Niepoort LBV Port, 1997
with the cheese course and the dessert

Speakers of the Evening

GENE FORD
Educator and Author, "The Science of Healthy Drinking"

Monte McIntyre
Cheesemaker, Point Reyes Farmstead Cheese Co.

The Dinner Committee

• Dinner:  Mark Le Clerc, M.D., Chair
• Committee: Drs. Ahn, Al-Mufti, Paige
• Wine:  Andres Anacker, M.D., Chair
• Committee: Drs. Adams, Clark, Maccabee
• Sommeliers: Drs. Adams, Anacker, Ecker, Elmore, Kelly, Knauer, Kohen, Owen, Perkins, Pfeiffer, Rosenberg, Unzelman, Watanabe, Wright