61st Annual Dinner & Meeting
Palace Hotel
San Francisco, California
Monday, January 24, 1999
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.
207th Quarterly Meeting and Dinner
HARBOR VILLAGE RESTAURANT, San Francisco, California
October 20, 1999
In Cantonese, the word for "nine" and the word for "longlasting" or "longevity" are homonyms. Thus, traditionally, a nine course meal brings wishes for a long life.
First Course, Dim Sum
Shrimp Puff, Suimai,Barbecued Pork in Pastry, Crab Cake
Second Course
Warm Jumbo Prawn Salad with Glazed Walnuts
Third Course
Winter Melon Soup with Eight Jewels
Fourth Course
Imperial Braised Lobster
Fifth Course
Crackling Peking Duck
Sixth Course
Stir-fried Squab and Snap Peas
Seventh Course
Pan-fried Marinated Lamb Chops
Eighth Course
Fu Chow Fried Rice
Ninth Course
Honeydew Tapioca
Andy Wai, Executive Chef
Michael Xie, General Manager
Paul Cheung, Director of Operations
WINES
Long Vineyards 1998 Pinot Grigio, Carneros with the stand-up reception and the Dim Sum
Erdener Treppchen 1997 Riesling Kabinett, Weingut Meulenhof with the Prawns
Solitude Chardonnay, 1998 Sangiacomo Vineyard with the Winter Melon Soup and the Lobster
Morgan Winery 1997 Pinot Noir with the Squab and the Peking Duck
Dickerson Merlot, 1992 with the Lamb; This wine is from the Society's cellar.
Recipient of the Society's 1999 Research Award
Speaker of the Evening
R. Curt Ellison, M.D.
"Should Physicians Start Prescribing Wine for their Non-Drinking Patients?"
56th Annual Vintage Tour, Mendocino County
ANNUAL VINTAGE TOUR OCTOBER 2, 1999
ANDERSON VALLEY, MENDOCINO COUNTY
Ginger Kabocha Soup
Handley Cellars, 1997 Estate Chardonnay, Anderson Valley
Seared Ling Cod on Organic Greens with Middle Eastern Pesto (Chermüla) and Radicchio Chiffonade
Greenwood Ridge Vineyards, 1998 Sauvignon Blanc, Anderson Valley
Roasted Leg of Lamb Roulade in a Garlic Purée with Pinot Pomegranate Essence on Wilted Red Chard with Saffron Couscos
Navarro Vineyards, 1996 Pinot Noir, Anderson Valley
Méthode l'Ancienne, Unfiltered
Intermezzo
Scharffenberger Cellars, Pacific Echo Crémant, Anderson Valley
60% Chardonnay, 40% Pinot Noir 1.8% Residual Sugar
Speaker:
Milla Handley, founder and owner, Handley Cellars
Past, Present, and Future of Wine in the Anderson Valley
Cardamom Lemon Poached Pear filled with Mascarpone Cream on Sesame Shortbread
Coffee Service
206th Quarterly Dinner and Meeting
The Mark Hopkins Hotel, San Francisco
Created by Chef Thomas Stegmaier
Passed Appetizers
Assorted nuts and olives
First Course
Platters of Seafood: Brandade Croquettes, Braised Seabass with Sage Cream, Monkfish Terrine with Crab Cocktail Sauce, Fresh Shucked Oysters with Ramikins of Mignonette
Entrées
Carré d'Agneau à la Provençale, Flageolet Beans and Champignons
Lamb Sisteron Style, Sunburst Zucchini, String Beans, Baby Carrots and Potatoes
Salad
Mesclun Mix with Balsamic Vinaigrette
Cheese Course
Montrachet with Ash, Manchego, San Simon garnished with Pears and Grapes, baskets of Walnut Bread
Dessert
Bitter Orange Chocolate Cake with Espresso Ice Cream
Pastry Chef Lorriann Ragi
WINES from the Russian River Valley
Iron Horse 1994 Russian Cuvée, GreenValley with the Appetizers
Martinelli 1998 Sauvignon Blanc with the Platters of Seafood
Russian Hill 1996 Merlot, Napa Valley and 1997 Syrah, Russian River Valley with the Lamb Entrées
Sebastopol Vineyards 1997 Pinot Noir with the Cheese Platter
Hanna Winery 1997 Late Harvest Sauvignon Blanc with the Dessert
Speaker of the Evening
Dr. Michael Knauer
"Hepatitis C and Alcohol"
The Dinner Committee
Dinner Chair: Mark Le Clerc, M.D.
Wine Chairs: Ellen Mack, M.D. and Valery Uhl, M.D.
Sommeliers: Drs. Trent Andrews, Richard Geist, Ed Gomez, Judith Nevitt, and Carleton Nibley
205th Quarterly Dinner & Meeting
May 12, 1999
Pan Pacific Hotel San Francisco
WINES
Roederer Estate Sparkling Wine Non-Vintage, Anderson Valley with Hors d'Oeuvres and the First Course
1997 Domaine Camu Chablis with the Second and Third Courses
1989 Gigondas, Michel Faraud with the Fourth and Main Courses
his wine is from the Society's cellar.
1993 Tokaji Aszù 5 Puttonyos Royal Tokaji Wine Company with the Dessert
Speaker of the Evening: DR. ROBERT O'REILLY
"A More Personal History of the Society"
MENU
Created by Chef Michael Otsuka
Passed Hors d'Oeuvres
Skate Wing Brandade with Caspian Sea Caviar
Duck Gessier Confit wrapped in Bacon with Pistachio
Caramelized Onion Tarts with Anchovies
First Course
Hamachi Sashimi with Oshitashi Spinach and Creamy Ponzu Vinaigrette
Second Course
Warm Salad of Emergo Beans, Pork Trotters and Maine Lobster with Baby Leeks and Preserved Lemon
Third Course
Roasted French Foie Gras on a Toasted Brioche Treasure Chest, Kiawe Honey and Champagne Vinegar
Fourth Course
Rabbit Loin with Fennel "à la Greque," Oven-dried Tomatoes, Fresh Sage and Toasted Bread Crumbs
Main Course
California Squab with a Spring Vegetable Succotash
Dessert
Tahitian Vanilla Bean Roasted Pineapple "Sous Cloche" Banquet Chef Paul Diego Executive Pastry Chef Otto Eckstein
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