237^th. Quarterly Dinner
Culinary Institute of America
Greystone, Napa  4/1/07

Hors d'Oeuvres

Lobster Wontons  Cilantro Dipping Sauce
Goat Cheese, Apricots & Pistachio Tyropitas
Seared Beef Tenderloin Horseradish Crème Fraîche, Crostini
Famiga Vinho Verde N.V. bottled 2005, Portugal

*Dinner
Ginger Scented Prawns
Cucumber – Rice Noodle Salad, Lemongrass Dressing
Sauvignon Republic Cellars, 2005 Russian River Valley Sauvignon Blanc
Sauvignon Republic Cellars, 2006 Marlborough N.Z. Sauvignon Blanc

*Roast Rack of Lamb
Crispy Polenta Tower Stuffed Cresenza
Caramelized Pearl Onions, Golden Beets, Baby Artichokes
Member's Bottle

*Chocolate Lava Cake
Vanilla Bean Ice Cream,  Blood Orange Caramel Sauce
Quady Elysium 2003

THE SPEAKER: John Buechsenstein:    Winemaker and Wine Educator

• Winemaker at the hot new Sauvignon Republic, a winery dedicated to the production of Sauvignon blanc from around the world, John Buechsenstein is a well known wine educator, wine judge and winemaker.  He began his winemaking career in 1980 under the tutelage of Walter Schug at Joseph Phelps Winery and currently serves on the faculty of both the CIA at Greystone and the UC Davis Extension's wine program. He teaches wine sensory evaluation and his course on wine judging is considering a foundation within the field.

THE SEMINAR: "Wine Flaws"

 Does a touch of Brettanomyces, TCA or volatile acidity make or break the wine?  Join us in the stunning EcoLab at Greystone for the rare opportunity to learn to recognize specific wine flaws from an expert.  Such courses are usually held only within the wine industry and are always instantly sold out.  This is an opportunity not to be missed!