The 542nd. Event of the IW&FS was held at the 2941 Restaurant in Falls Church, Virginia on January 12, 2010. The restaurant is a visual and culinary adventure. Set in among luxuriously landscaped woods, the restaurant features elaborately designed waterfalls, Koi ponds, and fountains that one can enjoy from any seat.
Hors d'ourvers-
Wild Boar Rillette Crostini
Wild Canadian Bison Tartare, Walnut, Black Truffle, Parmesan
Chestnut Veloute, White Truffle
Black Truffle Arrancini
Albrecht Cremant d'Alsac, Brute Rose, NV.
First Course-
Wild Pheasant Pithivier- Black Trumpet Mushroom, Foie Gras, Black Winter Truffle
Nuits St. George, Le Boudots, 2002 Jadot
Rich and vigorous on the palate, with a deep, pungent bouquet, it shows considerable dimension and structure, with a mellow depth and softness.
Second Course-
Braised Goat Ravioli- Baby Turnips, Pearl Onion, Sauce Meurette-
This course was my favorite dish of the evening. The flavors of the mushrooms and the pearl onions worked beautifully with the Meurette Sauce which is one of the grand classics of French country cooking, a dark concentrated essence of red wine, stock, and vegetables.
Masseto Bolgheri, 1998, Tenuta dell'Ornellaia
Intense dark red color, nose of black fruits, china ink, tar leather and earth. On the palate, intense flavors of plums. It is hard to believe that this wine is all Merlot! Reminds me of a rich Amarone!
Tenuta dell'Ornellaia makes outstanding wines even in poor vintages - better than any other. In the capable hands of winemaker Thomas Duroux and consultant Michel Rolland, the estate continues its long-standing, stellar record of world-class wine production. Even the estate's "second" wines demonstrate high quality grape growing and flawless production methods. Located in Tuscany's tiny coastal DOC of Bolgheri, the estate was one of the first to plant vines in the area. With producers like Tenuta San Guido Sassicaia, Antinori, Grattamacco, and Le Macchiole among others, Bolgheri is the hotbed of winemaking momentum in Toscana.
Third Course-
Antelope Chops- Rossini Sauce, Celery-Potato Gratin, Rabiola Cheese Emulsion
The Antelope Chops were very flavorful but a bit tough. The marriage was outstanding. The progression was not ideal, though. Since the last course was much more intense than this course, both the wine and the dish.
Caymus 1996, Cabernet Sauvigon
Fourth Course-
Caramelized Rome Apple- Dried Fruit Preserves, Black Walnut Frangipane, Quince, Busnel Calvados Sorbet
Trie Exceptionnelle, 2001, Cru d'Arche Pugneau
Clear golden color with peach and saffron nose; on the palate, not too sweet and pleasant.
Double Espresso and Cigar-
Rich and creamy and lovely to drink. The Gurkha Legend Robusto sealed the evening!
Executive Chef- Bertrand Chemel
Chef de Cuisine Kevin Takafuji
Sommelier- Stefano Cappelli
Dinner Committee-
Chair- Tom Lenz
Dan Sullivan
Adam Roth
Earle Copp
Wine Committee-
Ed Sands,
Michale Polmar
President-
Steven Greenwald
