239th. Quarterly Dinner
Pres a Vi, San Francisco
11-11-07
MENU
Reception
"Shot" of Lobster Bisque, with tobiko cream
Duck Buns
steamed buns, Peking duck confit, hoisin, watercress, and cilantro
Grilled Beef Yakitori
Delamotte Brut Champagne, France
Dinner First
Roasted Beet Salad
red and yellow beets, baby arugula , sweet onion ring,
sherry vinaigrette, Cypress Grove Bermuda Triangle
Hawaiian Ahi Tartare
blended with kukui nuts, meyer lemon zest, sesame oil,
and soy topped with wasabi tobiko and rice sesame crackers
Hamachi Teridito
Peruvian style sashimi with anju pepper aioli, micro arugula, and blood orange oil
"Bring your own Bottle"
Dinner Second
Seared grass fed Hanger Steak
Yukon gold mashed potatoes
chantrelle mushroom ragout and fried shallots
Lechon
roasted Kurobuta pork belly, sweet rice cakes
pickled red onions and black soy
Rack of Lamb
Umbrian Faro, mint, cippollini onions, and rosemary jus
Japanese Eggplant
Pommes Frites
2004 Hahn Estates Syrah Central Coast from the Cellar
Dessert
Sampler Platter
1989 Chateau Suduiraut, Sauternes
238th. Quarterly Dinner
The French Club
27th. June 2007
Passed Hors d'Oeuvres,
Schramsberg Blanc de Blanc
Sorrell Soup with Crème Fraiche,
Huia Marlborough 2006 Sauvignon Blanc, New Zealand
Poached Black Cod in a Meursault Broth
Bring a bottle: Meursault or Chardonnay
Milk fed Veal Chop with Morel Mushroom Sauce,
Spinach Mousse, Parisienne Potatoes
John Tyler 2002 Bacigalupi Vineyards Pinot Noir, Russian River Valley
Donated by C. Bacigalupi M.D.
Cheese and Salad Selection,
Vintage Port 1970 donated by Ron Unzelman M.D.
Poached Pear in a Macadamia Tuile Cup with
Pistachio Ice-cream, Berry Coulis and Sabayon Sauce
237th. Quarterly Dinner
Culinary Institute of America
Greystone, Napa 4/1/07
Hors d'Oeuvres
- Lobster Wontons Cilantro Dipping Sauce
- Goat Cheese, Apricots & Pistachio Tyropitas
- Seared Beef Tenderloin Horseradish Crème Fraîche, Crostini
- Famiga Vinho Verde N.V. bottled 2005, Portugal
*Dinner
- Ginger Scented Prawns
- Cucumber – Rice Noodle Salad, Lemongrass Dressing
- Sauvignon Republic Cellars, 2005 Russian River Valley Sauvignon Blanc
- Sauvignon Republic Cellars, 2006 Marlborough N.Z. Sauvignon Blanc
- Roast Rack of Lamb
- Crispy Polenta Tower Stuffed Cresenza
- Caramelized Pearl Onions, Golden Beets, Baby Artichokes
- Member's Bottle
*Chocolate Lava Cake
Vanilla Bean Ice Cream, Blood Orange Caramel Sauce
Quady Elysium 2003
THE SPEAKER: John Buechsenstein: Winemaker and Wine Educator
* Winemaker at the hot new Sauvignon Republic, a winery dedicated to the production of Sauvignon blanc from around the world, John Buechsenstein is a well known wine educator, wine judge and winemaker. He began his winemaking career in 1980 under the tutelage of Walter Schug at Joseph Phelps Winery and currently serves on the faculty of both the CIA at Greystone and the UC Davis Extension's wine program. He teaches wine sensory evaluation and his course on wine judging is considering a foundation within the field.
THE SEMINAR: "Wine Flaws"
Does a touch of Brettanomyces, TCA or volatile acidity make or break the wine? Join us in the stunning EcoLab at Greystone for the rare opportunity to learn to recognize specific wine flaws from an expert. Such courses are usually held only within the wine industry and are always instantly sold out. This is an opportunity not to be missed!
68th Annual
Stanford Court Hotel 68th.
Annual Dinner 2/18/07
Appetizers
- Beef and wild Mushrooms en Croute
- Crabcake with Citrus, Ginger Sauce
Smoked Duck with Apricot Chutney
- Prosciutto di Parma with Melon
- Schloss Gobelsburg Sekt, Austria
- 2004 Stadlmann Zierfandler Classic, Austria
Soup
- Mushroom Consommè with Morels and Hungarian Duck Quenelles
- Grüner Veltliner 2005, Am-Berg Austria
- Grüner Veltliner 2005 Lös, Kamptal Austria
Speaker
Professor Serge Renaud
Fish Course
- Salad of Poached Trout with pickled Cucumbers
- Illmitz Pinot Gris 2005, Austria
- Intermezzo
- Tokai Granitè*
Main Course
- Loin of Venison with Forest Berry Relish
- "Speck-Knödel", Brussel Sprouts
- Members Wine
Dessert Course
- Baked Apple and Almond Tart with a Gewürztraminer Crème Anglaise
- 2000 The Royal Tokaji Red Label 5 puttonyos, Hungary
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