Father's Day 2008, Four Fathers Present

Father's Day 2008, June 15- Present were, Luis (Pops) and Consuelo; Yahya (Pops); Abdy (Pops), Jessie, Natalie and Nicholas; Rana and Jamsheed; Shiva and Nazanin; Gisela, Hanna and Shannon; Karim (Pops), Alinda, Sina, Reza and Arman.

Appetizers- Smoked Trout with Horse Radish Sauce and White/Brown Rice Crackers- Ecco Domani Pinot Grigio 2007. Color is pale greenish yellow, the nose is clean with a hint of lemon zest, on the palate, dry, crisp and focused. Goes well with the smoked trout.

Main Course- Prime Rib Roast, with Green String Beans Olive Oil and Roasted Garlic, Red Potatoes- Treana 1999 Central Coast Cabernet. Treana Red is a Proprietary blend of predominately Cabernet Sauvignon, Merlot, and Syrah. Barrel aged 14 months in French oak, 40% of which is new; this wine shows deep plum color with excellent clarity. The wine is full-bodied, with an abundance of deep, briary, wild black fruits, anise, and leather aromas. The finish is long and warm with undertones of fruit and spice. I would give it another 5 years in the bottle. Great compliment to the meat and brings out the smokey flavors of the meat (meat was prepared on the grill).

Dessert- Almond Cake, Fruit Tart, Vanilla Ice Cream. Espresso and Cappuccino (Mayorga, Dark Roast)

After Dinner- Labrot & Graham Woodford Reserve Distiller's Select Bourbon Whiskey (Thanks Abdy)- Onyx Maduro Reserve Churchill Cigar.

Chef de Cuisine: Alinda Iman

Spouse Event, June 10, 2008

Le Paradou!

Chef Yannik Cam is one of the greatest chefs in DC, in his restaurant, Le Paradou, is where we enjoyed the 2008 IWFS Spouses' dinner.

Dinner Theme- Auguste Escoffier 1846-1935

Hors d'oeuvre- Roederer Champagne, NV- Crisp and refreshing, this Champagne is always a delight to start the evening with, the passed hors d'oeuvres were, mushroom and tuna.

First Course- Consomme de Homard, Paupiette de sole en feuille de blettes- Lobster consomme with swiss chard wrapped sole- Chateauneuf du Pape, blanc Domaine Font de Michelle 2004-

The color is pale yellow, the nose is neutral, on the palate, this wine is light to medium body. The gold color consommé is very light and not too over whelming with parsley bits, light and easy. The lobster meat was spongy. The marriage was good. Elegant golden rimed plates and the silver ware. The service; impeccable.










Second Course- Tourte de foie gras de canard, pointes d'asperges vertes, aiguillette de pigeonneau, jus aux truffes, Tomates de Jardin, feuille de basilic- Duck Foie Gras Torte with asparagus tips, with baby squab, truffle jus, tomatoes and basil- Nuits St. George, Le Boudots 2002 Louis Jadot.










Clear light red color, with red fruits nose, on the palate, dry with some tannins. The foie gras was good with sweet under tones. The marriage was good.










Main Course- Caille aux raisins aux carottes fondantes- Roasted quail with raisins and baby carrots- Chateau La Fleur Bouard 1999 Lalande de Pomerol-
The color of the Pomerol was dark red, nose was closed, on the palate, sweet under tone. The stuffed Quail was good, the combination of the grapes and baby carrots worked very well. The marriage was; good.









Dessert Course- Peche melba voiles a l'orientale. Asian Peach Melba- Chateau Raymond Lafon 1995-
The golden yellow Sauternes was inviting with aromas of saffron, on the palate, sweet and medium to full body, worked well with the dish.










Petit Fours and coffee-










After Dinner- Cohiba Rubusto Cigar, Habanos Cuba, production date 4/2/2008.

Committee: Neal Baron – Chairman
Earl Copp
Jack Ellison
Mel Greenblat – Wine Committee
Steven Greenwald – ex officio

Le Paradou

Chef de Cuisine: Yannick Cam