62nd Annual Dinner

Wednesday, January 24, 2001
Pan Pacific Hotel, San Francisco

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Created by Executive Chef Erik Oberholtzer

Pastry Chef Otto Eickstein

First Course -- Seared Ahi with Miso Mushrooms

Second Course -- Cured Foie Gras with Hawaiian Hearts of Palm and Caramelized Pineapple

Third Course -- Sonoma Rabbit Variation (Braised,  Roasted, and Grilled) and Braised Napa Cabbage

Fourth Course -- Roast Venison Loin with Herb Spaetzle and Juniper

Dessert -- Crème Brulée

WINES

Louis Roederer Brut, NV at the Reception

Te Kairanga Sauvignon Blanc, 1999
Martinborough, New Zealand
with the seared ahi

Château Nairac Barsac, 1996 with the foie gras

Clos du Val Cabernet Sauvignon, 1985
Napa Valley
with the rabbit

This wine is from the Society's cellar.

Duckhorn Vineyard Cabernet Sauvignon, 1994
Napa Valley
with the venison

This wine is from the Society's cellar.

Speaker of the Evening

TEDD GOLDFINGER, D.O. -- Why Cardiologists Should Be Interested in Wine