215th Quarterly Dinner
Park Hyatt, San Francisco
Wednesday, October 17, 2001
Executive Chef Ian Libberton
Reception
Hors d'Oeuvres
Cucumber Cup with Smoked Salmon, Crême Fraiche and Caviar
Toasted Brioche with Roast Duck and Port Syrup
Warm Crab and Boursin Salad in Phyllo
First Course
Five Spice Roasted Quail and Sonoma Foie Gras
Wild Mushroom and Salsify Ragout, Brown Vinegar Sauce
Second Course
Pistachio Crusted Double Lamb Chop
Sautéed Spinach & Asparagus, Cabernet Reduction
Third Course
Mesclun Salad with Cambazola Cheese, Sweet Red Onions & Pecans, Balsamic Vinaigrette
Fourth Course
Petite Scharffen Berger Sin Tart
Vanilla Bean Ice Cream, Warm Scharffen Berger Chocolate Sauce
Pastry Chef Jill Haas
Wines
Schramsberg Blanc de Noir, 1997
Napa Valley Champagne
at the Reception and with the Hors d'Oeuvres
Terre Rouge Viognier, 2000
Shenandoah Valley, California
with theQuail and Foie Gras
Veramonte Merlot, 1999
Alto de Casablanca, Chile
with the lamb
Quinta da Sonora Vintage Port, 1999
Sierra Foothills, California
with the dessert
Speaker of the Evening
John Scharffenberger
co-founder, Scharffen Berger Chocolate Maker
"Tasting Chocolate in a Cultural Context"
The Dinner Committee
Dinner: Joseph Kohen, M.D., Chair
Committee: Drs. Dan Armistead and David Buchanan, Mr. Jim Seff
Wine: Valery Uhl, M.D., Chair
Committee: Dr. Stephen Honeychurch
Sommeliers: Committee members and Drs. Anacker, Bloom, Elmore, Gingery, Kelly, MacMillan, Nakamura, Paige, Sankar, and Mr. Seff
214th Quarterly Dinner
Xanadu Restaurant
Berkeley, California
Wednesday, June 27, 2001
Executive Chef James Syhabouth
Appetizers
Grilled Pineapple Glazed Chicken Satay with a Savory Peanut Sauce
James' Crispy Yucca Cakes with Shrimp Meat & Scallions and a Tangerine-Chili Sauce
Crispy Green Cardamom Poori with Greek Yoghurt Raita
First Course
Steamed Fresh Halibut Filet with Scallions, Ginger, and Portobello Mushroom
Steamed Rice
Second Course
Wok-Seared Galanga Spiced Beef Filet with Crispy Yams and Watercress Salad
Wok-tossed Green Beans with Roasted Garlic
Third Course
Pan-Roasted Duck Breast with Leek Marmalade and Sichuan Plum Sauce
Fourth Course
Chairman Mao's Liberation Ribs tossed with Roasted Fennel Seeds
Roasted Onion Naan Bread with Greek Yoghurt Raita
Dessert
Mango, Blood Orange, and Cabernet Sorbets
Coffee and Tea
SAKES and WINES
Sky Daiginjo Sake, Sake One
with the appetizers
Wind Daiginjo Sake, SakeOne
Domaine Kuentz-Bas Gewurztraminer, Alsace, 1999
with the Halibut
Snow Daiginjo Sake, SakeOne
with the Beef
Sky, Y Wind, Y Snow, and Y Rain Sakes, SakeOne
with the Duck and the Ribs
Speaker of the Evening
GRIFFITH FROST CEO, SakeOne
Chairman, International Sake Institute
Author, "Sake: Pure + Simple"
The Dinner Committee
Dinner: Howard Maccabee, Chair
Committee: Drs. Michael Cohen and Barry Scurran
Sake & Wine: Jerry Watanabe, D.D. S., Chair
Committee: Drs. Dudley Cheu, Henry Kitijima, and Valery Uhl
213th Quarterly Dinner & Meeting
Mark Hopkins Hotel
San Francisco, California
Wednesday, April 25, 2001
Executive Chef Sean Olmstead
First Course
Montrachet Goat Cheese Tartine
Shaved Fennel, Baby Beets and Fava Beans
Second Course
California Sea Bass
Artichoke and Green and Black Olive Relish
Third Course
Tournedo of Beef, Foie Gras Demi Glacé
Truffled Parsnip Purée, Ragout of Wild Mushrooms
Fourth Course
Osmosis Dome
Milk Chocolate Mousse, Rum Bavarian
THE WINES
Louis Roederer Brut Premier
Champagne Reims
At the Reception
Alban Vineyards Viognier, 1999
Central Coast, San Luis Obispo
With the Goat Cheese Tartine
La Bastide Saint Vincent, 1998
Gigondas, Southern Rhône
With the Sea Bass
Shafer Cabernet Sauvignon, 1987
Napa Valley, Stag's Leap District
This wine is from the Society's cellar.
With the beef
Quady Elysium, Black Muscat, 1998
Madera, CA
With the Osmosis Dome
Recipient of the Society's 2001 Wine Research Award
and Speaker of the Evening:
MORTEN GRØNBÆK, M.D., PhD -- "Prospective Population Studies on Wine and Health"
Presentation of the Award is by Ronald F. Unzelman, M.D., Chairman, Research Committee
The Dinner Committee
Dinner: Mark Le Clerc, M.D., Chair
Committee: Drs. Anthony DeMeo and Robert Stein
Wine: Robert Clark, M.D., Chair
Committee: Drs. Andres Anacker, Less Chafen, and Hayden Evans
Sommeliers: The Wine Committee and Drs. A. Cohen, Garcia, Geiger, Hansen, Honeychurch, Lai, Milburn, Paige, Takahashi, and W. Wong
62nd Annual Dinner
Wednesday, January 24, 2001
Pan Pacific Hotel, San Francisco
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
|
