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.
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