Tuesday, April 12, 2011

IWFS April Dinner at Zaytinya 4/12/2011


The Society's 555th Dinner was held at José Andrés’ Zaytinya-
Virginia native Michael Costa is the new head chef of José Andrés’ Zaytinya. The chef, who graduated from the University of Virginia with a degree in government and foreign affairs, was most recently executive chef at Pazo in Baltimore, which was awarded 3 1/2 stars from the Baltimore Sun. He has also cooked at the Michelin-starred Restaurant Michel Rostang in Paris and Michel Richard’s Citronelle, where he served as private dining chef.

Passed Appetizers

Airbreads with Labne Espuma and Avgotaraho
crispy hollow pita filled with aerated labne, topped with cured grey mullet roe

Mussels “Ouzerie”
cold poached mussels on the half shell with Ouzo “Air”, Greek yogurt and fennel
Caviari Salata with Lavash Chips

bread and olive oil mousse with caviar and crispy lavash

1st Course
Sprouting Asparagus
Greek yogurt custard with asparagus tips and rustic bread crumbs

2009 Aichenberg Gruner Veltliner Premium Wachau Austria

2nd Course
Kataifi Crusted Black Cod with Prasoselino Avgolemono
melted leeks and celery root with a Meyer lemon egg-thickened sauce

2009 Vinedos de Ithaca Odysseus Pedro Ximenez Vino Blan=o Priorato Spain

3rd Course
Head on Shrimp
Honey, reserved tomato and ginger

2007 Joh Jos Prum Riesling

4th Course
Baby Lamb
Braised with masti, English peas with Greek yogurt and crispy artichoke leaves

1998 Ridge Zinfandel Pagani Ranch Sonoma *

5th Course
Beef Short Ribs with Seared Foie Gras
Mavroda=hne red wine reduction with three textures of walnuts

1998 Chateau L'Evangile Pomeral *

Cheese Selection-

DESSERT
Chocolate Rose Cardamom
dark chocolate custard with cardamom espuma, spiced red fruits and rose ice cream

Selection of Coffee

*From the Society’s Cellar

Committee - IW&FS
Dan Sullivan - Dinner Chairman
Michael Polmar - Wine Selection
Tom Lenz
Bob Graff
Steven Greenwald - ex officio
Zaytinya

Michael Costa – Head Chef
Natalie Hussey