235th QUARTERLY DINNER
SHANGHAI 1930 San Francisco
Sunday 12th. November 2006
Appetizers
- Nanking Spring Rolls (fish)
- Minced Duck in Lettuce Petals
- Yiubao Prawns (slightly sweet sour)
- Vouvray Brut, François Pinon, Loire, France
Soup
- Three Precious Upside-Down Soup
- Touraine- Amboise 2005,Domaine La Grange Tiphaine, France
Speaker
Dr. Matt Cooperberg UCSF Senior Resident will speak on:
"Prevention of Prostate Cancer: Diet, Drugs, or Wine?"
Les Roses du Clos Touraine 2005, Xavier Frissant, Loire, France
Main Courses
Sichuan Chili Prawns with Sauteed Leeks
- Fish on the "Vine" in Wine Sauce
- Domaine Barmes-Buecher 2004 Riesling,
- Herrenweg de Turckheim, Alsace
Smoked Tea Duck
- Gewürztraminer Londer 2005, Anderson Valley
- Pinot Noir, Londer 2004, Anderson Valley
- Buddha's golden "Picnic Basket"
Crispy Chewy Sichuan Beef
- Five Spiced Grilled Lamb Chops
- Steamed Rice
- Syrah, Hahn Estates 2004, Central Coast
Dessert
- Red Bean Crepe, Vanilla Gelato
- La Magendia de Lapeyre 2004, Juraçon France
* Dinner Chair: Dr. A. Carmen Choy
* Wine Chair: Dr. Sterling Haidt, Bruce Lehman, LCSW
* Wine Committee: Doris Wong, Pharm D.
* Chef: Jason Xu
234th. Quarterly Dinner
World Trade Club
San Francisco
6-9-06
Sparkling Pinot Grigio, Tosti
Mussel Soup with Saffron and Cream
Mancini Vermentino 2004 DiGallura, Sardinia
Shaved Fennel with Blood Oranges, Pecorino Cheese and Pomegranate with a Citrus Dressing
Chiaranda 2002 Donnafugata, Sicily
Pheasant and Fresh Pea Risotto
Valpolicella Classico Superiore 2001
Beef Filet in the Piedmontese-Style with a Barbera Red Wine Glaze, Yukon Gold Potatoes
Barbera d'Alba 2004, Serra Boella
Affrogato, Vanilla Ice Cream over iced Espresso Coffee
233rd. Quarterly Dinner
California Culinary Academy's new
Bistro 350
March 24th. 2006
Hors d' Oeuvres
Crab Cake
Smoked Salmon
Mushroom Spanikopita
Crémant d'Alsace, René Barth
Salmon Tartare, Sauce Gribiche, Potato Crisp
2004 Côtes-du-Rhône Blanc, Domaine de la Becassonne (André Brunel)
Speaker: Dr. Richard Peterson
2000 Richard Grant Wrotham Pinot Noir Sparkling Wine
Foie Gras Brioche Sandwich, Huckleberry Sauce
2004 Dell'Alto Adige, Valle Isarco Pinot Noir, S.Tyrol-Italy
Potage Pumpkin Cappuccino, Cumin Crème fraîche
2004 Marselan , Vin de Pays Bouches du Rhône, Domaine l'Attilon
Meyer Lemon, Tarragon Sorbet
Dijon crusted Sirloin of Lamb, Olive Pinot Noir Sauce
Root Vegetables
2003 Chateauneuf-du-Pape, Domaine Crista
Warm Pecan Caramel Brie Salad
2003 Sancerre, Cuvee Insolite- Franck Millet
Apple Crisp with Honey Ice Cream
2003 EY "Vigne lo Clavell", Muscat de Rivesaltes, Roussillon,
GRIBICHE SAUCE
>Makes: about 3 cups
>3 hard-boiled eggs
>1 teaspoon Dijon mustard
>1 tablespoon chopped capers
>1 tablespoon chopped sour pickle
>1 teaspoon chopped chervil
>1 teaspoon chopped tarragon
>1 teaspoon chopped parsley
>2 cups salad oil
>3/4 cup wine vinegar
>2 cooked egg whites
Put the hard boiled eggs through a sieve. Stir in mustard, capers, pickles, and herbs. Whisk in oil and vinegar and fold in julienne egg whites.
67th. Annual Dinner,
Campton Place Hotel
Reception
Domaine Carneros 2002 Brut Cuvee
Amuse Bouche
Sea Urchin Cappuccino
Hugel 2003 Pinot Blanc, Alsace
First Course
Field Green Salad with Duck Confit and Orange Date Chutney
Beaujolais or St. Michael – Eppan 2003 Pinot Grigio, Alto Adige, Italy
Fish Course
Atlantic Cod with Fennel Barigoule
Navarro Vineyards 2002 Pinot Noir, Anderson Valley
Meat Course
Herb Roasted Lamb Loin Served with Natural Jus,
Mediterranean Vegetables, and Potato Mousseline
Kenefick Ranch 2003 Cabernet Sauvignon, Napa
Tribute and Toast to Stan Schwartz MD
Kenefick Ranch Cabernet Franc 2003, Napa
Desert Course
Mille-Feuilles of Chocolate with Passion Fruit
Cornet & Cie 2003 Banyuls Rimage, Banyuls sur Mer, France |
