IW&FS Holiday Event #541 at Inox, Tysons 12/09/2009

The Society's December Holiday event was held at the Inox Restaurant in Tysons Corner on December 9, 2009. Society's first visit at this venue brought about 40 members and guests. We were in one of many private dining rooms of this large restaurant. The reception was at 7:00 PM and the dinner started at 7:30 PM.

Passed Hors d'oeuvres-
Shredded beef in Filo pastry, Eggplant Balls,



















First Course-
Lobster Bisque and Lobster Salad
















Second Course-
Slow Cooked Veal Cheek Risotto
Roasted Porcini Mushrooms
















Main Course-
Rack of Lamb









Penfolds 707









Dessert-










Coffee and Espresso

Dinner Committee-
Alton Penz
Bob Morrison
Marvin Stirman- Wine Committee
Steven Greenwald- Ex Officio
Riccardo Bellucci- Chairman

INOX
1800 Tysons Blvd. Suite 70
McLean Virginia 22102
(703) 790-4669

A Fabulous Dinner Experience at Alain Ducasse's Adour Restaurant- 11/14/2009

I had heard a lot about Alain Ducasse's new restaurant in DC and every time that I wanted to try this venue, something would come up. When Pete Dattels asked me for a suggestion for his wife's (Ann) birthday, I suggested Adour. We were 3 couples. Our reservation was at 7:15 PM on Saturday night. The entrance to the restaurant is on the left as you enter the main hotel entrance. The dining area is square shaped with the two opposing side glass panels boasting the wine bottles on their sides in the wine cellar. Our table was in the middle of the dinning area under the beautiful ceiling that was installed in 1926. In January 2008, The St. Regis Washington, D.C. reopened following a landmark 16 month renovation to become the capitol’s most luxurious hotel.
4-course tasting menu-






Amuse-bouche
Cauliflower Velouté
Florets. Chervil & Croutons. Served in a small coffee cup to two of our party with food allergies. For the rest of us, oriental style noodles with peanuts and chicken breast; also served in a small coffee cup.

First Course-

2005 Sauvignon Blanc Semillon,
Light straw yellow color, the nose was dry with a bit of fresh cut grass under tones. On the palate, slightly sweet.

Maine Lobster Medallions
Celery Remoulade, Wild Apple
Beautiful presentation with layered lobster meat and fresh micro greens, the elegant taste of lobster was enhanced by the light citrus flavors of the sauce. The Sauvignon Blanc side of this blend was elegantly complementing the lobster and the sauce.

Daurade Céviche (Céviche de daurade)
Corn Emulsion & Ginger
The Ceviche was not what I was expecting; the lemon juice was not over whelming the fish, the citrus flavors were just in the background; the sweetness of the Semillon worked well with the dish and the light ginger sauce.

Tender Ricotta Gnocchi
Sauteed Lettuce, Crispy Prosciutto, Wild Mushrooms
Another fabulous dish, the wild mushrooms were full of earthy flavors.

Second Course-
2007 Chablis

Riviera-Style Baked John Dory
Baby Zucchini, Basil, Taggiasche Olive

Main Course-
Bourgogne 2006

Surprise Tuna Course with a Hollandaise Sauce to die for!

Roasted Duck Breast
Turnips, Radishes & Daikon, Huckleberry Sauce

Dessert
Our Baba
Armagnac, Light Whipped Cream

Adour
St. Regis Hotel
923 16th St NW
Washington, DC 20006
(202) 638-2626
Executive Chef - Julien Jouhannaud

Seafood Feast Event #540, 11/10/2009

IW&FS Event # 539- Pruvian Cuisine Experience Mio Restaurant 10/13/2009

Chef Jose Schaefer from Piura, Peru was invited to prepare this meal at the Mio Restaurant in Washington, DC especially for the International Wine and Food Society, DC Chapter.
This is the second time that the Society has been at the Mio Restaurant in the past year. The evening started with passed hors d'œuvres and a lovely Champagne.

Passed Hors d'oeuvres-
Ceviche De Pescado- Diced Fish Cooked in Lemon Juice, Peruvian Style.
Pulpo AlOlivo- Boiled Octopus with Olive Sauce
Causa De Papa Morada- Layers of Cold Mashed Purple Potatoes
Langostinos Arrebazados- Peruvian Style Tempora Shrimp
Champagne A Jacquart el Fils Cuvee Speciale Blanc de Blancs Le Mesmil-Sur Oger Brut Grand Cru.

Amuse Bouche-
Tiradito En Salsa De Aji Mirasol- Fine Sliced Fish Cocked in Lemon Juice, Served with Yellow Peruvian Pepper (Aji Mirasol) Sauce
First Course-
Steam Fish Cooked with Onions, Tomatoes, Cilantro and Chicha De Jora-

2002 Vincent Girardin Gevrey- Chambertin 1ere Cru Lavaux St. Jacques.

Second Course-
Anticuchos De Kobe Beef En Salsas Peruanas-
Marinated Then Grilled Kobe Beef Skewers Served with a Variety of Peruvian Sauces

1998 Bosquet Des Papes Chante Le Merle Villes Vignes
Chateauneuf-du-Pape.

"The dark ruby/purple-colored 1998 Chateauneuf du Pape Chante Le Merle Vieilles Vignes has a terrific nose of black raspberries and sweet jammy cherries intermixed with licorice, earth, cedar, spice box, and some incense and soy. It is full, powerful, but at the same time fresh and elegant because of the vintage’s tell-tale acidity and moderately high tannins. This classic should be cellared for 4-5 years and drunk over the following 15 years. This superb estate never misses a beat with its wines, which are all reasonably drinkable at a young age, normally exhibit terrific Provencal typicity, and have uncommon aging potential. "-Wine Advocate 92-94

Main Course-
Cabrito Norteno-
Baby Goat Stew, Cilantro Green Sauce Cooked in Province of Piura Style.

1999 Chateau Leoville Las Cases Saint Julien.
The Grape variety is 67% Cabernet Sauvignon, 17% Merlot, 13% Cabernet Franc, 3% Petit Verdot.
Average vine age is 30 years.
Traditional winemaking with an average of 18 months aging in barrel. The style is dark, intense and concentrated, Chateau Leoville-Las Cases is a tannic and richly fruity wine that takes over 10-15 years to mature.


Dessert-

Alfajores Perunanos.
Short Bread Cookies with Manjar Blanco

Coffee and Cigars-

The double espresso was oily, creamy, smooth and full of earthy flavors. The Cohiba Robusto burns and draws well with cedar notes. Smooth and easy to smoke which lasted for about an hour.

Wine Committee: Hugo Linares
Guest Chef: Jose Schaefer, Piura, Peru

IW&FS Event # 538 Asian Fusion- the source- 9/8/2009



Entrance to the Restaurant



Main Dining Area

The Society's 538th event was held at Wolfgang Puck's DC Restaurant, The Source. The Restaurant has a very modern decor; stainless steel and leather, though, we did not sit in the main dining area. Our event was in one of the private rooms in the basement.
The evening started with passed hor d'oeuvre and a crisp New Zealand 2008 Sauvignon Blanc, Dog Point. Before I was told about the wine, when I saw the wine in the glass and had a first nose, I knew that it was a New Zealand Sauvignon Blanc because of their distinctive nose; fresh cut grass. The wine went quiet well with the scallop ceviche. The rest of the passed hor d'oeuvres were, salmon pizza with Gorgonzola cheese, Fish Tartar Canapés and Sushi Rolls.

Fish Tartar Canapes



Scallop Ceviche



Sushi Rolls



2008 Sauvignon Blanc, Dog Point





Salmonn Pizza



First Course- Chinese Velvet Corn Soup, Gulf Shrimp, Basil Oil
Chateau Cantegril Sauternes 2005- The Corn Soup was sweet, rich, creamy with slight heat. The wine had a light golden color, sweet and very pleasant. The marriage was very good as the sweetness of the soup was complemented by the wine sweetness.


Chateau Cantegril Sauternes 2005



Chinese Velvet Corn Soup, Gulf Shrimp

 Second Course- Suckling Pig " Two Way", Crispy Suckling Pig, Slow Cooked Suckling Pig Mu Shu Style.
Domaine Potel Chambolle Musigny Vielles Vignes 2003- The Mu Shu style pork was my favorite. The wine had an intense red color with a bit of acidity on the pallet.



Domaine Potel Chambolle Musigny Vielles Vignes 2003



Suckling Pig " Two Way", Crispy Suckling Pig, Slow Cooked Suckling Pig Mu Shu Style

Third Course- Braised Kobe Beef Short Ribs with Pea Puree. "Singapore Style" Street Noddles Market Fresh Vegetable Stir Fry.
Le Fleur de Bouard Laland de Pomeral 1999-
The meat has intense flavors that marry well the pea puree. The wine has inky nose, very dark red color with a good marriage with the Short Ribs. The wine maker is the Chateau L'angelus winemaker, Hubert de Bouard.

Le Fleur de Bouard Laland de Pomeral 1999

Street Noddles Market Fresh Vegetable Stir Fry

Braised Kobe Beef Short Ribs with Pea Puree

Dessert- Strawberry Creme Brulee, Warm Chocolate Truffle Cake-
Campbell's Rutherglen Muscat, NV.
The Dessert was presented well. The wine had Carmel brown color with intense raisins stem nose, on the palate, sweet (the wine was served too warm.)

Strawberry Creme Brulee, Warm Chocolate Truffle Cake

After Dinner- Coffee and Cohiba Siglo IV Cigar

Double Espresso

Dinner Committe-
Bill Wallert- Chairman
Ed Sands- Wine Committee
Stanley Pearlman
Bud Schuman

Executive Chef- Scott Drewno
the source by Wolfgang Puck
575 Pennsylvania Avenue, NW
Washington, DC 20001
(202) 637-6100

2009 IW&FS Board Meeting August 12- Matisse Restaurant

The members of the Board attended a dinner at the Matisse Restaurant in DC. The discussion was on the 2009-2010 season events, wine cellar status, future wine purchases and other matters.

First Course-
Roasted Organic Beet Salad: Warm Pipe Dreams Goat Cheese, Organic Pecans, Local Organic Greens and Berry Confit.

Pine Ridge Chenin Blanc- Viognier 2007
Pine Ridge winery was the first CA winery to develop this blend (80% chenin blanc and 20% viognier) several years ago and the 2007 is excellent. It is a medium bodied wine with nice pear, melon and citrus aromas and pear, green apple and citrus taste. There is a hint of grapefruit on the back with nice refreshing acidity. This is a great dry wine for a salad, or main course of pork or an Asian inspired dish. Robert Parker's Wine Advocate gave this a 90 point rating.
2005 Louis Jadot 1ere Cru Montrachet

Second Course-
Herb Crusted Colorado Rack of Lamb: Gratin Dauphinois, French Beans, Rosemary Garlic Sauce.
1980 Heitz Cabernet Sauvignon- Marvin's offering.
1995 Far Niente Cabernet Sauvignon- Steve's offering. Cabernet Franc (14%), Merlot (5%). A powerful vintage with lots of extra richness and roundness to the blackberry flavors on the palate.

Dessert- Goat, Sheep and Cow milk cheeses from the US mid Atlantic region.

Barboursville, Va. Vinyard Dinner, 4/26/2009

Under Construction

Jacqeline Rodier 2nd Memorial Dinner at the Park Hyatt 4/15/2009

4/15/2009
Under Construction

Duck Duck Goose- IW&FS Event # 535 at Marcel's 4/14/2009

The 535th Event of the International Wine and Food Society was held on Tuesday March 14, 2009 at Robert Wiedmaier's flagship Restaurant, Marcel's, on Pennsylvania Avenue, Washington, DC.

The theme of this event was Duck, Duck Goose (Canard, Canard...Oie!)

Hors d'œuvre-

Canard Fumé, compote de figue- The smokiness of the duck was fabulous and complemented the fig sauce.

Beignets de Crevette, Sauce de Citron- The prawns were deep fried and were cooked to perfection.

Shad Roe, Brioche, Moutard Rémoulade- The Shad Roe was provided by one of the members and they were masterfully prepared.


























Premiere Course-


Poilée de Lotte aux Huitre, Beurre de Muscadet-


This outstanding dish was prepared to perfection, the Monkfish was perfectly cooked and the oysters were plump and juicy, the butter sauce was a fabulous marriage to these fruits of the sea!


Ogier Viognier de Rosine, 2006-
The color was pale yellow, the peachy fruit is just so vibrant with hint of vanilla, on the pallet, this wine is full-bodied and luscious, low in acidity. The grapes are sourced from vineyards averaging 20 years of age. 80% of the fruit is barrel fermented and 20% of the oak is new. A small portion of the wines is also aged in barrel for one month. This wine's hint of sweetness was a great complement to the butter sauce and the oysters.

Deuxieme Course-
Confit de Canard, pâté, Sauce a Piment Vert

Volnay-Champans, Domaine Jacques Prieur, 2005. The color is saturated, bright ruby. The nose exhibits musky aromas of black raspberry, dark chocolate and earth. On the palate, sweet, full bodied, with enticing flavors of black raspberry and violet. This wine is solid but with plenty of early personality. Finishes with lovely length and viscosity, with substantial tannins.

Troisieme Course-
Poilée de Oie Canadian, épinards, Groseillier Marmelade

Châteauneuf-du-Pape, Château de Beaucastel 1998- Clear red color, the nose has Grenache-fruit element to it, as well as roasted meat and notes of cloves and curry spices. On the palate, it is rich with excellent acidity and a slightly backward feel. Delicious wine with fabulous potential for the future (still young!)

Formage-
Roquefort, Baguette, Frisee- Intense complex cheese that workes well with the Port.

Croft Port 2000 Vintage- This Port was soft and very approachable. The nose shows violet and floral notes along with some cedar aromas. On the palate, it is sweet with ripe plum fruit, smooth with balance and a great finish.

Illy Coffee.

Dinner Committee-
Geoffrey Kaplan- Chairman
Tony Nuland
Marvin Stirman- Wine Committee
Steven Greenwald- Ex Officio
Stanley Pearlman- Of Consel

Chef/Proprietor Robert Wiedmaier