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
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.
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.
- 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
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
