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