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