Vintage Tour 2005
Dinner in Rutherford Hill Cave
9/24/2005
Puff Pastry Tile Topped with Lobster Salad
Shredded Chicken Crouton with Raspberry Gastric
Prosciutto with Melon and Basil
Rutherford Hill Merlot Rosé
A Bouquet of Gathered Greens with Crispy Fried Hog Island Oysters
Creamy Citrus Aioli
Rutherford Hill Chardonnay 2002 Napa
Freshly Baked Bread and Rolls
Sweet Butter
Grilled Tenderloin of Beef with Roasted Scallion Vinaigrette
Dirty Mashed Potatoes with Crispy Sage Leaves
A Carnival of Quickly Sautéed Matchstick Vegetables
Rutherford Hill Merlot 2002, Napa
Chocolate Soufflè with Port Whipped Cream
Rutherford Hill Zinfandel Port
Coffee and Tea Service
230th Quarterly Dinner
June 24, 2005
Stanford Faculty Club
230th. MD Winemakers Dinner
Stanford Faculty Club 6/24/05
Drs. T. Kenefick President, David Bruce, Tom Fogarty, Wells Shoemaker
Reception: David Bruce
Passed Hors d'Oeuvres
- Thai Prawn with Sweet Chili Sauce
- Crabcake with Citrus Ginger Mayonnaise
- Chicken Satay with Peanut Sauce
- Schramsberg Blanc de Noirs
- Terrine of Rabbit and Frisée Salad with Apple Cider Vinaigrette
- Brassfield Estate 2004 Serenity
- Pithivier of Wild Mushrooms with White Truffle Oil and Madeira Sauce
- Domaine la Soumade 1995, Rasteau, Côtes du Rhône Villages, SMFW
- Champagne Sorbet Intermezzo
SPEAKER
- Five Peppercorn crusted Tenderloin of Buffalo on a bed of Chiogga Beets With Rosemary au Jus and Horseradish Oil
- Peruvian Potato Gratin
- Chateau Beychevelle 1988 SMFW, Tasting
- Dutch Henry Winery 2002 , Napa Valley Argos
- Artisan Cheeses with Lavender Honey, sliced Pear and Blackberries
- Gould Campbell 1983 Port, SMFW
- Thomas Fogarty Winery 2002 Estate Pinot Noir
- Santa Cruz Mountains "Rapley Trail"
- Salamandre 2002 Pinot Noir, Arroyo Seco
Dessert
- Poached Pear in Red Wine with sweetened Marscapone
- Doisy Vedrines 1996, SMFW Cellar
66th. Annual Dinner & Meeting and
Leon D. Adams Wine Research Award
presentation to
Professor Francois Booyse
The Mark Hopkins InterContinental Hotel
San Francisco
Saturday 29th. January 2005
229th. Quarterly Dinner
March 1, 2005
California Culinary Academy
- Ahi Tuna Carpaccio with Cucumber Julienne, Sesame, Radish Sprouts & Peanut Sauce
- 2004 Nobilo Sauvignon Blanc, Marlborough, New Zealand
- Bisque of Roasted Corn with Brie flavored Puff Pastry Garnish
- Fetzer Gewürtztraminer
- Intermezzo - Lemon
- Seared Crispy Skin Striped Bass over Jade Sauce
- 2001 Lolonis Chardonnay, Redwood Valley
- Seared Venison with Bloomsdale Spinach and Apple Game Sauce
- Potato, Fennel & Leek Gratin and Sauteed Squash
- 1994 Duckhorn Cabernet Sauvignon, Napa Valley (SMFW Cellar)
- Assorted Cheese Course with Grate and Quince Compote and Fresh Apples
- 2002 Provenance Merlot, Napa Valley
- Lemon Tart with Seasonal Fruit with Fresh Fruit Salsa Salad
- Beaulieu Vineyard, Muscat de Beaulieu
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