2002 Menus

219th Quarterly Dinner
Olympic Club, Lakeside
San Francisco, California
Friday, October 18, 2002

featuring local artisan cheeses

First Course

  • Mango and Kiwi Grape wrapped in Proscuitto de Parma
  • Fresh basil, Arugula, and olive oil.
  • Cheese: Point Reyes Original Blue, aged 6 months (Marin)

Second Course

  • Pistachio-crusted Halibut
  • Confit cherry tomato, beurre blanc and cardamom
  • Cheese: Laura Chenel Goat Cheese (Sonoma)

Third Course

Roasted Long Island Duck
Huckleberry sauce, mashed potato, Hen of the Wood Mushroom
Cheese: Mt. Tam Triple Crème, Cowgirl Creamery (Sonoma)

Fourth Course

Point Reyes Original Blue Cheeses: aged 6 months and 18 months
Sliced pears, candied pecan nuts, walnut bread

Dessert

Caramelized Fruit
Cheese: Bellwether Farms Crescenza (Sonoma)

WINES

  • Bella Vista Vineyard, Brut, NV
  • Franciacorta (Lombardy), Italy at the Reception
  • Château Roûmieu Lacoste Haut Barsac Sauternes, 1999
    with the Proscuitto and Point Reyes Blue
    This wine will be repoured with the cheese course.
  • L'Écosse Pinot Noir, 1999
    Carneros, Napa Valley
    with the Halibut
  • Duckhorn Vineyards Cabernet Sauvignon, 1994
    Napa Valley
  • Grand Puy Lacoste, 1979
  • Pauillac-Medoc
    With the duck and the cheese courses
    These wines are from the Society's cellar.
  • Niepoort LBV Port, 1997
    with the cheese course and the dessert

Speakers of the Evening

GENE FORD
Educator and Author, "The Science of Healthy Drinking"

Monte McIntyre
Cheesemaker, Point Reyes Farmstead Cheese Co.

The Dinner Committee

Dinner: Mark Le Clerc, M.D., Chair
Committee: Drs. Ahn, Al-Mufti, Paige
Wine: Andres Anacker, M.D., Chair
Committee: Drs. Adams, Clark, Maccabee
Sommeliers: Drs. Adams, Anacker, Ecker, Elmore, Kelly, Knauer, Kohen, Owen, Perkins, Pfeiffer, Rosenberg, Unzelman, Watanabe, Wright

218th Quarterly Dinner
Uncle Yu's
San Ramon, California
Wednesday, June 26, 2002

First Course

  • Dungeness Crab Cake and Goat Cheese Wontons with caramelized apples, pinenuts, and baby spinach

Second Course

  • Crispy Salmon Spring Roll with avocado and nori, French bean salad and pickled ginger

Third Course

  • Barbecued Chilean Seabass with Bok Choy

Fourth Course

  • Smoked Quail with five-spices, watercress and papayas

Fifth Course

  • Mongolian Lamb Loin with pearl onions, summer squashes, shiitake mushrooms and Mandarin noodles

Dessert

  • Assorted fruit

WINES

  • Auxerois, Domaine Albrecht, 2000 with the Crab Cake and Goat Cheese Wontons
  • Winnegar Rottenberg Spatlese, Knebel, 2000 with the Salmon Spring Roll
  • Pouilly Fuissé, Les Cras, Thibert-Parisse, 1999 with the Sea bass
  • Navarro Vineyards Pinot Noir, 1994
    Anderson Valley, Mendocino with the Seabass and the Quail
    This wine is from the Society's cellar.
  • Bonny Doon Syrah, 2000 with the Lamb
  • Bonny Doon Muscat, Vin de Glacière, 2000
    with the dessert

Speaker of the Evening

RANDALL GRAHM
Owner, Bonny Doon Vineyard
"Real Wine"

The Dinner Committee

Dinner: Wayne Chan, M.D., and Jerry Watanabe, D.D. S., Co-Chairs
Committee: Drs. Cheu, Kitajima, and Nakamura
Wine: Robert Blumberg, M.D., Chair
Committee: Drs. Robert Cooper, Juan Ordonez, and Randy Wong
Sommeliers: Committee members and Drs. Aguirre and A. Cohen

217th Quarterly Dinner
231 Ellsworth
San Mateo, California
Wednesdy, April 24, 2002

First Course

  • Maine Blue Crab Salad with mandarin-miso aioli, avocado, and micro-greens

Second Course

  • Mascarpone and Prosciutto Agnoletti with Wild Mushrooms

Third Course

  • Neiman Ranch Filet Mignon with seared foie gras, red wine, and potato-celery root purée or
  • Pan Seared Swordfish with pipérade and potato-cumin cakes

Fourth Course

  • Fourme d'Ambert with caramelized pears and black pepper gastrique

Dessert

  • Apple Tart Tatin with cinnamon roasted walnuts and Calvados ice cream·

Executive Chef William Collier
Pastry Chef Alicia Smiley

Wines

  • Maudière Millenium Brut Reserve, 1983
    Late Disgorged, Monterey County
  • Chateau St. Jean Pinot Blanc, 2000
    Robert Young Vineyard, Alexander Valley
    with the Blue Crab Salad
  • The Celebration of Zinfandel
    DICKERSON ZINFANDEL, 1990 MYSTERY WINE
    Napa Valley
    This wine is from the Society's cellar.
  • DOMAINE DES MURETTES, CUVÉE DES CIMES, 1999
    La Livinière, Minervois
    with the Agnolotti
  • KENWOOD CABERNET SAUVIGNON, 1987
    Sonoma Valley
    with the Filet Mignon
    This wine is from the Society's cellar.
  • CLINE MOURVEDRE, 1999
    Ancient Vine, Contra Costa
    with the Swordfish
  • DR. VON BASSERMAN-JORDAN REISLING, 2000
    Spatlese, Deidesheimer, Pfalz
    with the Cheese
  • ROGER GROULT CALVADOS
    Reserve, Pays d'Auge

Speaker of the Evening

CHARLES SULLIVAN
"The Mysteries of Zinfandel"

The Dinner Committee

Dinner: Judith Nevitt, M.D., Sandy Margolis, M.D., Co-Chairs
Wine: Lawrence Dennen, M.D., Chair
Committee: Drs. Sarah Beekley, Barry Scurran, Marts Beekley
Sommeliers: Committee members and Drs. Adams, Fung, Lewis, Newhouse, and Teplin

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

  • 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