Dinner at Bistro 350 Dr. Mrs. L. Dennen Dr. Richard Peterson, speaker Dr. Mrs. R. Blumberg Susan Guerguy

233rd. Quarterly Dinner
California Culinary Academy's new
Bistro 350
March 24th. 2006

Hors d' Oeuvres
Crab Cake
Smoked Salmon
Mushroom Spanikopita
Crémant d'Alsace, René Barth

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Salmon Tartare, Sauce Gribiche, Potato Crisp
2004 Côtes-du-Rhône Blanc, Domaine de la Becassonne (André Brunel)

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Speaker: Dr. Richard Peterson
2000 Richard Grant  Wrotham Pinot Noir Sparkling Wine

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Foie Gras Brioche Sandwich,  Huckleberry Sauce

2004 Dell'Alto Adige, Valle Isarco Pinot Noir, S.Tyrol-Italy

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Potage Pumpkin Cappuccino, Cumin Crème fraîche
2004 Marselan , Vin de Pays Bouches du Rhône, Domaine l'Attilon

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Meyer Lemon, Tarragon Sorbet

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Dijon crusted Sirloin of Lamb, Olive Pinot Noir Sauce
Root Vegetables
2003 Chateauneuf-du-Pape, Domaine Crista

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Warm Pecan Caramel Brie Salad
2003 Sancerre, Cuvee Insolite- Franck Millet

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Apple Crisp with Honey Ice Cream
2003   EY "Vigne lo Clavell", Muscat de Rivesaltes, Roussillon,

GRIBICHE SAUCE
>Makes: about 3 cups

>3 hard-boiled eggs
>1 teaspoon Dijon mustard
>1 tablespoon chopped capers
>1 tablespoon chopped sour pickle
>1 teaspoon chopped chervil
>1 teaspoon chopped tarragon
>1 teaspoon chopped parsley
>2 cups salad oil
>3/4 cup wine vinegar
>2 cooked egg whites
 

Put the hard boiled eggs through a sieve. Stir in mustard, capers, pickles, and herbs.

Whisk in oil and vinegar and fold in julienne egg whites.