63rd Annual Dinner
January 31, 2002
Concordia-Argonaut Club
San Francisco
Executive Chef Daniel Callahan

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Reception Hors d'Oeuvres

• Chicken Roulade Pinwheel with Pistachios
• Shrimp Ha Gau

First Course

• Roast Chilean Sea Bass
• Mushroom Crust and Fried Leeks

Second Course

• Rack of Lamb
• Walnut-Molasses Crust and Light Bordelaise Sauce
• Asparagus al dente, Basket of Potato String filled with
• New Roasted Potato Balls, French Flute Bread and Butter

Third Course

• Cheese Plate with Sliced Pear, Apple, and Crackers
• Manchego, English Stilton, and Dauphinoise Cheeses

Fourth Course

• Dark Chocolate Mousse in a Chocolate Cup
• Coffee and Tea

Wines

Iron Horse Classic Vintage Brut, 1997
Sonoma County, Green Valley
at the Reception with the Hors d'Oeuvres

Mâcon Prissé, 2000
Domaine Thibert-Parisse
with the Sea Bass

Acacia Pinot Noir, 2000
Napa Valley, Carneros District
with the Rack of Lamb

Duckhorn Vineyard Cabernet Sauvignon, 1983
Duckhorn Vineyard Cabernet Sauvignon, 1994
Napa Valley
with the cheeses

These wines are from the Society's cellar.

Gould Campbell Port, 1983
with the coffee
This wine is from the Society's cellar.

Speaker of the Evening

Bruce German, Ph.D.
Professor of Food Chemistry, U.C. Davis
"What Does Wine Tell Us about Food and Health?"

The Dinner Committee

• Dinner:  James Campisano, M.D., Chair
• Committee: Drs. Daniel Bikle and Thomas Paige
• Wine: Richard Geist, M.D., Chair
• Committee: Drs. David Buchanan, James Kelly, Ross Lai, and Anthony Schilling
• Sommeliers:  Committee members and Drs. Matas and Leverton