61st Annual Dinner & Meeting
Palace Hotel
San Francisco, California
Monday, January 24, 1999
DINNER MENU
Reception
Caviar and Crème Fraiche on Red Potatoes
Seared Ahi Tuna with Papaya Salad on Root Chip
Jade Mountain Winery 1997 Viognier
First Course
San Francisco Crab Bisque with Star Fleuron
Truchard Vineyards 1998 Chardonnay
Second Course
Wild Mushroom Strudel with Sonoma Mustard Sauce
Salamandre Wine Cellars 1997 Pinot Noir
Third Course
Muscovy Duck Breast, Blackberry Balsamic Reduction and
Cognac Sauce, Wild Rice Blend with Toasted Pine Nuts
Duckhorn Vineyards 1994 Cabernet Sauvignon
This wine is from the Society's cellar.
Fourth Course
Radicchio and Frisée Salad
Fleur de Maquis and Crotin de Chevignot
Cos d'Estournel 1979
This wine is from the Society's cellar.
Fifth Course
Frozen Raspberry Soufflé with Fresh Raspberries
Bonny Doon Vineyard 1998 Muscat Vin de Glacier
Peter Demarais, Executive Chef
Russell Michel, Executive Sous Chef
Laura Halpin, Pastry Chef
Speaker of the Evening
WELLS SHOEMAKER, M.D.
"Why Red Wine?"
The Dinner Committee
- Mentor: Stanton Schwartz, M.D.
- Dinner: Thomas Kenefick, M.D., Chair; Wen-hui Shen, M.D.
- Wine: John Dermody, M.D. Chair; Ed Carlson, M.D.
- Sommeliers: Drs. James Campisano, Robert Gingery,
- Monique Mabey, Barry Scurran, Randolph Wong.
|
