230th Quarterly Dinner
June 24, 2005
Stanford Faculty Club

230th. MD Winemakers Dinner Stanford Faculty Club 6/24/05 Drs. T. Kenefick President, David Bruce, Tom Fogarty, Wells Shoemaker

Reception: David Bruce

Passed Hors d'Oeuvres
Thai Prawn with Sweet Chili Sauce
Crabcake with Citrus Ginger Mayonnaise
Chicken Satay with Peanut Sauce
Schramsberg Blanc de Noirs *

Terrine of Rabbit and Frisée Salad with Apple Cider Vinaigrette
Brassfield Estate 2004 Serenity
*

Pithivier of Wild Mushrooms with White Truffle Oil and Madeira Sauce

Domaine la Soumade 1995, Rasteau, Côtes du Rhône Villages, SMFW
*

Champagne Sorbet Intermezzo

SPEAKER
*

Five Peppercorn crusted Tenderloin of Buffalo on a bed of Chiogga Beets With Rosemary au Jus and Horseradish Oil

Peruvian Potato Gratin

Chateau Beychevelle 1988 SMFW, Tasting

Dutch Henry Winery 2002 , Napa Valley Argos
*

Artisan Cheeses with Lavender Honey, sliced Pear and Blackberries

Gould Campbell 1983 Port, SMFW
*

Thomas Fogarty Winery 2002 Estate Pinot Noir
Santa Cruz Mountains "Rapley Trail"

Salamandre 2002 Pinot Noir, Arroyo Seco

Dessert

Poached Pear in Red Wine with sweetened Marscapone

Doisy Vedrines 1996, SMFW Cellar