IW&FS December 6, 2011 Holiday Event at OYA

The Holiday Event of the International Wine & Food Society was held at DC's OYA Restaurant and Lounge. A contemporary Asia-French fusion restaurant and lounge in Penn Quarter. With its all-white decor, this cool and contemporary restaurant has been in business for over two years. A new venue to the IW&SF DC Chapter.
-Hors d’oeuvres-

- Lamb Kebabs- grilled vegetables| cilantro pistou
Tender lamb on skewer were tender and delicious that worked well with the Champagne.

- Sea Bass Spring Roll | curry | cabbage | shiitake | Thai basil | orange soy glaze
These rolls were quite well made with the bass taste boldly coming through

- Typhoon Roll | crispy shrimp tempura | spicy crab salad | spicy mayo|
One of the favorites that packed a punch with good amount of heat that was nicely tamed by the Champagne.

NV Champagne- Blanc de Blancs Ruinart Champagne, France
Fabulous, elegant Champagne with good amount of fruit and not too dry. The wine shows a superb, golden yellow color with a beautiful luminosity and a fine and persistent mousse. The nose is clean and intense with warm, rich notes of brioche, French toast and roasted almonds. On the palate this Champagne is very supple and harmonious, with notes of honey and minerals on the long, sustained finish. Ruinart Blanc de Blancs is produced from a blend of 100% premiers crus Chardonnay grapes from the best of recent vintages. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims.
-First-

- Warm Lobster Salad-

warm lobster | winter greens | belgium endive | Beets
citrus orange vinaigrette

Beautiful presentation, good portion and all the ingredient worked well together.

2006 Jadot Meursault Genevrieres, France*
Pale yellow color, first nose, citrus and summer fruits; second nose, minerlas and lemons; on the palate, crisp with a long finish. The Les Genevrières 2006 origin is Meursault 1er Cru in Côte de Beaune, Burgundy, France. It is made from the Chardonnay grape of the 2006 harvest. This wine came from the Society's cellar.

-Second-

- Mahi Mahi-
Roasted fennel | mashed potatoes | baby bock choy |
cherry and black peppercorn sauce.

Another beautifully presented dish, the sauce on this dish defined the wine that the Dinner Committe/Wine Committee selected. The mahi was firm and the mashed potatoes, the greens and the sauce worked well with the wine.

2009 Crossings Pinot Noir, Marlborough, New Zealand
This Pinot Noir has macerated black cherries and billberry on the lively nose. Sweet ripe blackberry dominating the palate that has chewy tannins, lacks some finesse towards the finish but good weight.
-Main-

- Seared Venison-
scalloped potato | baby carrots| haricot vert| juniper beef sauce
The main event was this bold venison course that was prepared to perfection, not over cooked or under cooked, just perfect. The sauce added an extra dimension to the entire experience that married well with the Shiraz.

1998 Penfolds Bin 28 Kalimna Shiraz, Australia*
This 13 year old Shiraz showed very well, with clear bright red color, red wild fruits on the first nose; second nose a hint of coffee; on the palate oak and fruit are both dominant and therefore blend well; on the finish a spine of firm and grainy tannins pull through plums, licorice and soft mocha.
-Dessert-

-Banana & Butter Pudding-
rum raisin ice cream | caramel sauce | coconut
A favorite for most attendees including myself, the sweetness is not over whelming, the ice cream works well with the sauce and the wine.

2010 Braida Brachetto d’Acqui, Piedmont, Italy
Light ruby red with purple highlights, lively foam and insistent perlage. Lush aroma, fragrant and aromatic, full of hints of ripe red fruit and wilted rose. Sweet flavor, soft, delicate, sparkling, smooth, with a long, aromatic finish.
Coffee | Tea

* Wines from the Society Cellar
Dinner Committee-
Ken Cort, Jeffrey Egerstrom, Steven Snider
Ed Sands, Wine Committee,
Andy Adelson, Ex Officio
Karim Iman- Dinner Chair

Chef de Cuisine-
Alex Canto
OYA Restaurant & Lounge
777 9th Street, NW
Washington, DC 20001 (202) 393-1400

With Special Thanks to:
Andrea Szempruch, Events Director &
Andrew J. Stover, CSW, ISG Certified Sommelier

Game Dinner at Corduroy, 11/7/11

The IW&FS' November Event was held at Tom Power's Corduroy Restaurant on 9th Street, NW, Washington, DC. Tom has been an old friend to the IW&FS DC Chapter for a many years. His restaurant in its 3rd year at this location has been very successful. Corduroy serves the best food of the season, with much of the restaurants produce coming from local farms. The atmosphere is modern and cozy.

The Theme for this Event was Game Dinner with the majority of the ingredients from local farms.

-Hor d'Oeuvres-
Duck Confit Napoleon- The duck was prepared to perfection and good bite sized portions.

Sardine Rillettes- Rich flavors of sardines with a creamy texture.

Sweet Candy Onion Subise- Intense with earthy notes, almost similar to a mushroom bisque!

The wine was J Vinyards Cuvée 20 sparkling wine crisp with elegant bubbles that accompanied all the passed hor d'oeuvres beautifully.
A splashy Brut to celebrate J's 20th anniversary, the J Cuvée 20 is an assemblage from the winery's best cool-climate vineyard sites in the Russian River Valley. Lemon zest, honeysuckle and fainty yeasty aromas dominate the nose, with crisp apple and tart grapefruit underpinnings on the palate. Light toast, caramel and almond flavors round out the mid-palate. There's balanced acidity and fruit on the finish. An excellent display of depth, complexity and that J's still got it after 20 years. From the Wine Spectator: "Vibrant and fresh, with floral apple and anise aromas and crisp yet creamy pear and spicy yeast flavors.

-First Course-
Scallops Tartar with Roe on the Half Shell- Elegantly presented course with light flavor of the scallops that was very well accompanied by the mineral notes of the Chablis

Moutonne Chablis Grand Cru 2008-
La Moutonne is a small vineyard of just six acres located on the Grand Cru hillside of Chablis, in northern-central France. It is divided between two of the Grand Cru climats; one half sits in the eastern section of Preuses, while the other is included in the west of Vaudesir. Chablis Grand Cru wines are characterized by delicately honeyed aromas of lime, complemented by distinctive mineral flavors – a character attributed to the high limestone content in the local soils. The wines respond well to bottle ageing for between 10 and 15 years, with the finest examples improving for 20 years or more.

-Second Course-
Roast Pheasant Breast with Savoy Cabbage- Another hit of the evening, the pheasant breast can easily be overcooked and dry, however, this example was made to perfection.

Nuits Saint George Les Boudots 2006-
91 points Wine Spectator: "Pure and focused, displaying red cherry, raspberry and mineral flavors. This has verve and energy, with a vibrant structure and a long, finely tannic finish. Best from 2011 through 2021. 200 cases imported." (05/09) "Outstanding!" from Allen Meadows' Burghound and 89-92 points: "Here the wood is very generous and borders on being intrusive as it presently dominates the blue and black fruit that introduces rich, full and suave flavors possess a mouth coating texture and finer tannins than usual on the admirably long finish. As noted, this is generously oaked but appears to have the mid-palate density to eventually eat it though I suspect there will always be a textural impact. Benefit of the doubt awarded." (04/08) 89-91 points Stephen Tanzer's International Wine Cellar: "Medium red. Complex nose melds dark raspberry, minerals, bitter chocolate, licorice and smoke. Fresh, juicy and vibrant, with an almost steely quality giving it excellent definition. Very elegantly styled, youthful wine, finishing with excellent energy and length." (Mar/April '09)

-Third Course-
Braised Wild Boar Cheeks with Anson Mills Grits- The sauce in this course was intense and the boar cheeks were tender and succulent.

Il Poggione Brunello di Montalcino 1997-
92 points Stephen Tanzer's International Wine Cellar, Jul/Aug '02: "($63) Dark garnet with ruby/purple reflections. Appealing aromas of sweet tobacco and cherry are followed by intense berry fruit flavors (especially raspberry and cranberry) laced with mint. The tannins are pliant in this lush but racy wine, and the sustained finish resonates with prominent tobacco scents. Classy and convincing." 91 points Wine Spectator: "Subtle Brunello, with leather, spice, cedar and berry aromas. Full-bodied yet refined and silky, with a lovely caressing texture and a long, reserved, fruity finish. Drink now through 2010." (06/02)

-Main Course-
Broken Arrow Ranch Antelope with Chestnut Puree- Fabulous combinations of flavors and textures. Very well executed...!

Ridge Geyserville 2004-
Saturated ruby color. Penetrating cherry/plum fruit, black tea, pepper/clove spice, gravel, tar, mint. Fresh bramble entry, polished tannins. Opulent, balanced, complete.

- Cheese Plate-
Abbaye de Belloc, Saint Nectair, Oregon Smokey Blue.

Warre Vintage Port 1983-
90 points Robert Parker: "This house makes rather restrained yet rich, flavorful vintage port and a very good tawny called Nimrod. Their vintage ports seem slow to develop... they have a unique mineral-scented character that gives them their own complexity and style. The 1983 is richly perfumed and fragrant, which is so typical of the ports from this vintage, and is seemingly more forward than normal." (01/89)

-Dessert-
Chocolate Tart With Caramelized Banana


Dinner Committee-
Geoff Kaplan- Dinner Chairman
Adam Roth, Toney Nuland- Dinner Committee
Steve Greenwald- Wine Committee
Andy Adelson- Ex Officio

Chef and Owner-
Tom Powers
Corduroy Restaurant
1122 Ninth Street NW
Washington, DC 20001
Phone: 202.589.0699

“Mediterranean” Dinner Taberna Del Alabardero 10/11/2011

The Society's October Event was held at the Taberna Del Alabardero, in Downtown, DC on October 11, 2011. The event start time was at 6:30 PM, but due to the lock-down of the entire block on 18th and I Streets, the event started 30 minutes late.

Hor d'oeuvres

Pate de Pollo con Mermelada de Tomate (House-made Chicken Pate with Tomato Marmalade
and Sesame Crackers)

Salmorejo de Guisantes con Salmon (Peas Salmorejo topped with Smoked Salmon)

Gazpacho de Melón y Sardinas (Cantaloupe Gazpacho topped with Marinated Sardines)

Pincho de Melón Cantaloupe y Jamón (Cantaloupe Melon with a Dry Ham Brochette)

Chopitos y Boquerones de mi Pais (Fried Fresh Baby Squid)

Croquetas de Txangurro (Basque Style Crab Croquette)



N.V. Mont Marçal Cava Brut Rosado Reserva-

First Course-

Frio Caliente de Vieiras y Mejillones con Cremoso de Patata y Tomate Especiado
Sautéed Scallops and Mussels served over a bed of Violet Potato Pure

2010 Adegas Gran Vinum Esencia Divina Albarino, Rias Baixas, Spain-
Crisp White wine from Rias Baixas. Albarino is a green-skinned white wine grape native to Galicia on the north Atlantic coast of Spain. It is also popular in the Vinho Verde wine region of northern Portugal, where it is known as Alvarinho. This wine was crisp that paired well with the scallops.

Second Course-

Foie de Pato a la Parrilla sobre un Fondo de Espinacas y Frutos secos
Al Pedro Ximenez
Grilled Duck Foie Gras on a bed of Spinach and dry Fruits in a Sherry Wine Sauce

2007 Thomas Morey Les Baudines, Chassagne-Montrachet Premier Cru, France-
Yellow color, mineral nose and on the palate chewy and firm.

Third Course-

Bacalao confitado sobre Cremoso de Pimientos Amarillos Berberechos y Navajas
Confit Codfish over a Yellow Pepper Sauce served with baby and Razor Clams- This course was one of my most favorite in the evening. The Cod was very well prepared and the yellow pepper sauce took the flavors to a higher level. The razor clam was very flavorful, finally, the wine marriage was excellent that worked well with the Cod, the sauce and the clams.


Main Course-

Secreto de Cerdo Ibérico con Champiñones al Jerez y Guindilla Vasca
Secret of Iberian Pork served with Sautéed Mushroom and Lightly
Marinated Pickled Peppers

2002 Bodegas y Vinedos Paixar Mencia, Bierzo, Spain-
Mencía is a red grape variety planted widely in Galicia, north western Spain. Is is thought by some to be the same as Loueiro Tinto, also from north-western Spain. This wine had a dark deep red color and was medium to full body.

2005 Agricola La Bastida Rioja Letras-
Typical style of Spain and more specifically Rioja, Letras is the perfect balance of power and finesse. This wine has been created for the first time from four Old Vine Tempranillo Vineyards and without the use of American oak during its 15 months of oak aging (French oak / 25% new). Soft and supple texture, extremely aromatic, with ripe black fruits and a hint of fine vanilla on the palate.
Dessert-

Pisto de Melocotón y Café con Crema Catalana
Fresh Peach Ragout with Coffee Sauce and Cream Custard

Coffee-

Double Espresso creamy and satisfying.

Dinner Committee-
Azer Kehnemui, Ray Sobrino
Mike Polmar, Wine Committee
Ozgur Karaosmanoglu, Chair

Chef Javier Romero