March 16, 2010- The Fowl Dinner was held at Alain Ducasse's new restaurant in DC Adour.An integral member of Groupe Alain Ducasse since 2001, he has incredible depth of experience and appreciation for the finest ingredients. The Chef presented us with exotic fowl dishes: duck veloute; poached hen egg and crab cake; pressed guinea hen with foie gras and truffles; stuffed poussin; and roasted wood pigeon.
Passed Hors d'Oeuvres-
Soup Course--
Duck & Chestnut Veloute
Nicolas Feuillate Brut Rose Champagne
Second Course-
Pressed Guin Ea Hen
Foie Gras, Black Truffle Condiment
2002 Chassagne-Montrachet,Jean Noel Gagnaro*
Third Course-
Crab Cake With Poached Hen Egg Spinach Emulsion
2008 Vouvray, Champalou, La Cuvee Des Fonoraux
Fourth Course-
Stuffed Poussin
Wild Mushroom, Potato Gnocch I, Natural Jus
2007 Oregon Pinot Noir, Ken Wright Cellars *
Main Course-
Roasted Wood Pigeon Braised Lettuce, Salmis Sauce
1997 Stag's Leap Cabernet, Cask 23 *
Dessert-
Classic Baba
Armagnac, Light Whipped Cream
* From The Society's Cellar
The International Wine & Food Society,
Washington, D.C. Chapter, Inc.
Fowl Play
Dinner Committee:
Azer Kehnemui - Chairman
Marvin Stirman - Wine Committee
Karim Iman
Andy Adelson
Steven Greenwald- ex officio
