Tuesday, March 31, 2009

Fred Burka 5th Memorial Dinner 3/28/2009


The 5th Annual Fred Burka Memorial Dinner was held on Saturday March 28, 2009 at the Historic Georgetown Club, 1530 Wisconsin Ave NW, Washington, DC 20007 202-333-9330.

Present at this event were David and Rebecca Burka, Scott and Marcie Burka, Steven and Lynn Greenwald,Jim and Melissa Kambouris; Karim and Alinda Iman. The evening started in the Living Room/Reception Area of the Georgetown Club with greetings and passed Hors d'œuvre that featured Smoked Salmon, Crab Meat salad accompanied with a non-stop flow of NV Pol Roger Champagne.








At 8:00 PM, we then were ushered to the Founder’s Room on the second floor. This elegant room features the bird and flower prints Japanese artist Imao Kainen (1845-1924) on the walls.



































First Course- Seared Tuna with Avocado. The tuna was seared beautifully and presented with Avocado and red pepper sauce.










The wine pairing offered was a 1995 Corton Charlemagne, Louis Latour, Grand Cru from Fred Burka's wine collection. This wine had a deep golden yellow color, mineral nose with a hint of citrus, on the palate, smooth, crisp and full body.








Second Course- Seared Duck Breast with Springroll.










The wine pairing was 2005 Pommard, Millard, La Chanière. The color was bright clear red, the nose was fruity, and on the palate this wine was medium bodied with a hint of spice.








Micro Greens with warm brie Crouton with Light Vinaigrette bridged us to the main course.







Main Course- Seared Petit Filet with Whipped Potatoes, Baby Vegetables, Wild Mushroom Sauce.

The 1990 had a ruby-red color with a rich, complex nose of cassis, blackberries, violets, chocolate and baking spices. On the palate, fruity and full-bodied, with a long finish and slightly tannic.

The 1991 had a ruby-red color with a nose of blackberry, black plum, and Asian spices. This wine is light to medium bodied with a medium length, tart finish.

The 1992 had a dark, ruby-red color and a classic nose of cassis, cigar box, chocolate, roasting coffee and cinnamon. This wine has a very full body, harmonious with a hint of cassis in flavor, which beautifully balances a long, slightly tannic finish.

The favorite of the evening was the 1992.

Desert Course- Dark Chocolate Tart with Raspberry Port Balsamic Reduction.


1977 Taylor Fladgate Port Deep dark red color, burnt caramel and spiced apricot nose, on the palate, complex and yummy!

Coffee and Tea
With special thanks to David, Rebecca, Scott and Marcie Burka for their hospitality to include us in this event.

Wednesday, March 18, 2009

Belgian Beer Tasting Dinner at the Brasserie Beck March 17, 2009

Brasserie Beck
1101 K Street, N.W.
Washnigton, DC 20005
(202) 408-1717

Usually not excited about attending a beer tasting dinner, but, when I received the announcement in my inbox late in February and looked through the menu, I thought to myself that just for trying out the dishes put out in Robert Wiedmaier's Brasserie Beck's kitchen, the dinner is worth attending. So, asked my lovely wife Alinda, if she was up for a Belgian Beer Tasting Dinner, she said, let's go. And we did. As we walked inside the restaurant, we saw Robert enjoying a glass of beer with a few of the importers. Robert introduced Xavier Van Honsebrouck from the Van Honsebrouck brewery; Alain Delaet from the Huyghe brewery and Charles Leclef from the Het Anker brewery. Van Honsebrouck makes Kasteel and St. Louis Beers, Huyghe brews Delirium Tremens and Floris beers, and Het Anker makes the Gouden Carolus beers.
Aperitif-













The event started as we entered the private dining room in the back of the Brasserie Beck restaurant and we were handed a glass of beer with about 2 inches of top, the Floris Pomme "Apple" by L. Huyghe Brewery (Wetten Importers). This beer was golden in color pours with small white head. The nose was Granny Smith apples (sour green apples) with a slight hint of cinnamon. Sweet to the taste at about 3.5% alcohol. There is 25% fruit juice is added.

First Course-










Pan Seared Skate Wing Ragout of Salsify, Dill Beurre Blanc. The fish was cooked to perfection and the dill in the butter sauce was just the right amount that did not overwhelm the sauce with dill flavor.













Gouden Carolus Triple & Brigand- The Gouden Carolus comes from Hert Anker Brewery has a rich golden color with a white head. This beer is packed with complex flavors of spices, rose water and herbs. This beer has 9.0% alcohol by volume. The Brigand has a deep golden color with mousse white head. Has a sweet spicy nose with hints of light fruits. Very strong and spicy beer that begs for food.



Second Course-








Duck Sausage, Red Currants & Pistachio, White Bean Puree- The duck sausage was mild in flavor.










Delirium Nocturnum & Gouden Carolus Grand Cru of the Emperor- The Delirium Nocturnum has a rich brown color with white head medium in body with chocolate malt sweetness, dark ripe fruit and sweet raisins on the finish at 8.5% alcohol. The Gouden Carolus Grand Cru of the Emperor has a deep rich ruby red ale color with a beige head. Complex taste of red fruits, toffee, cookies, rum soaked raisins, brown sugar, spices, banana and alcohol. 10% alcohol by volume.







Third Course-




Pheasant Roulade with Wild Mushrooms Sauce of Pheasant & Ghent Mustard-










Gouden Carolus Triple & Gouden Carolus Hopsinjour- The Gouden Carolus Triple has a rich golden color with a thick carbonated head, medium body and bitter on the finish. This beer is the first of its kind from Het Anker made with 4 different styles of hops "Hallertau, Spalt, Golding and Sazz" at 8% alcohol by volume.
Intermezzo Cheese Course-

Delirium Tremens Cheese- The Delirium Tremens cheese resembled a mild cheddar cheese, the colorful candies and nuts were good complement.




Delirium Tremens- This beer has a clear golden color with a medium white head. Medium body with a lot of fruit and citrus aromas. At 8.5% Alcohol by volume.

Dessert Course-

Trio of Chocolate Mousse- This triple chocolate moose was outstanding and the sauce with pistachios was light and elegant.



St. Louis Framboise & Kasteel Rouge- One of my favorite beers of the evening, this beer has deep ruby red color with thick pink head

Thursday, March 12, 2009

Opus One plus Two- Event Number 534

The Society's 534th event was held at Corduroy restaurant on Tuesday March 10, 2009 located at 1122 9th St., NW, in Washington, DC. Tom Power, proprietor and Chef, was actually in the kitchen all night creating fabulous dishes one after the other. The event,featured a presentation by France Posener, the Eastern Divisional Sales Manager of Opus One Winery and noted Wine Educator followed by a dinner with a vertical of six Opus One vintages – two of the courses with double parings. Vintages: 1996, 1997, 1997, 2002, 2004, and 2005 with an exquisite Muscat at dessert.
Hors d’Oeuvres-
Cured Salmon Napoleon, Crispy Goat cheese in Potato, Tuna Tartare with Mountain Potato.







































Zind-Humbrecht, Pinot d'Alsace, 2005
This wine has a golden clear yellow color, a floral nose with sweet undertone on the palate that comlemented various hors d'oeuvres.


Presentation-
France Posener, the Eastern Divisional Sales Manager of Opus One Winery, made a 30 minute presentation on the Winery and the wines that we were about to taste.










First Course-











Wild Mushroom Blintz with Garlic Sauce- The Blintz was crispy outside and creamy inside and at just the right temperature. The flavors of garlic and mushroom worked very well with the wine.



Opus One, 1998- The wine had opaque purple color with intense aromas of blackberries, vanilla and roasted coffee, with predominate vanilla aromas. This wine is composed of 91% Cabernet Sauvignon, 7% Cabernet Franc, 1% Merlot and 1% Petit Verdot and Malbec. The wine spent 16 months in new French oak barrels before bottling.





Second Course-
Pork Cheeks Osso Bucco style with Tarbais Beans- The pork cheeks meat was tender and delicious. The sauce was layered, complex and satisfying.







Opus One, 2002*- This vintage had an intense red color with neutral nose. On the palate this wine was deep and complex with layers of taste that would linger for a while. This wine is composed of 86% Cabernet Sauvignon, 3% Cabernet Franc, 6% Merlot, 2% Petit Verdot and 3% Malbec. The wine spent 20 months in new French oak barrels before bottling.


















Third Course-










Shenandoah Lamb Loin with Le Puy Lentils and Garlic Sausage
Opus One, 1996* – Opus One, 2004*- The 1996 vintage had a clear red color with pungent nose reminding me of an old Burgundy. The 2004 had a fresh vanilla nose. The '96 complemented this dish and brought up the flavors of lamb.
The 1996 vintage is composed of 86% Cabernet Sauvignon, 8% Cabernet Franc, 3% Merlot and 3% Malbec. The wine spent 19 months in new French oak barrels before bottling.
The 2004 vintage is composed of 86% Cabernet Sauvignon, 2% Cabernet Franc, 7% Merlot and 1% Malbec. The wine spent 17 months in new French oak barrels before bottling.



















Fourth Course-








Braised Wagyu Skirt Steak with Celeriac Puree and Haricot Vert - The dish was presented beautifully, the sauce was intense and complex that complemented both vintages.
Opus One, 1994* – Opus One, 2005*- The '94 vintage had a fabulous fruity nose and was my favorite of the two vintages.
The 1994 vintage is composed of 93% Cabernet Sauvignon, 4% Cabernet Franc, 2% Merlot and 1% Malbec. The wine spent 18 months in new French oak barrels before bottling.
The 2005 vintage is composed of 86% Cabernet Sauvignon, 2% Cabernet Franc, 7% Merlot, 4% Petit Verdot and 1% Malbec. The wine spent 17 months in new French oak barrels before bottling.




Dessert-





Apple Tart Tartin with Vanilla Ice Cream- A nice closure to this fabulous dinner.
NV Campbells Muscat- This Muscat had a dark coppery color with raisins and prune nose, on the palate, this wine was sweet with complex flavors of red raisins and raisin stems. This wine needs to be served at temperatures between 38 to 40 degF.














Dinner Committee:
Ray Garcia – Chairman
Ed Sands – Wine Committee
Robert Morrison
Steven Greenwald – ex officio