2012 Valentine's Dinner

Another Valentine's Day Dinner at the house. Masterfully prepared by Alinda and enjoyed by the whole family! Present were Alinda, Karim, Sina and Arman Iman.

-First Course-
Seared Scallops in Roasted Garlic Cream Sauce-

Alinda's first attempt in preparing the scallops with this cream sauce took this dish to a new dimension. I thought that the caramelized scallops taste was complemented by the roasted garlic in the heavy cream sauce.

Mont Marcal Brut Cava Reserva-

This Cava had a elegant effervescence and semi dry that worked well with the cream and the sweetness of the scallops.

-Main Course-
Rack of Lamb with Potato Gratin

Nicely prepared and a classic paring with the Cabernet.

Kendal-Jackson Great Estates Napa Valley Cabernet Sauvignon 1999

For my 40th Birthday, many moons ago, Mehran gave me this bottle and has been in my cellar since. This bottle was brought up and standing up for a couple of days before it was decanted 30 minutes prior to the dinner. Deep dark red color, first nose was musty and tight, the second notes of cherry and currents, on the palate, mouth full and chewy with a long finish and good amount of balanced tannin.



Arugula Salad

-Desert-
Flour-less Chocolate Cake & Espresso

Cognac and Cigar
Rémy Martin VSOP Cognac
La Flor Dominicana Double Ligero Chiselito Cigar

Rich and full-bodied, La Flor Dominicana Double Ligero is a complex blend of robust tobaccos that lend to the cigar's unique flavor.

IW&FS February 7, 2012 Seafood Dinner at Acadiana

“Seafood Feast”
Acadiana
901 New York Ave NW
Washington, DC 20001 / Phone: 202-408-8848
Reception 6:30 pm, Dinner 7:00 pm

The “Seafood Feast” was held at Acadiana, a contemporary Louisiana fish house with a heightened level of elegance. The Chef/Owner is Jeff Tunks. The executive Chef is Brant Tesky. Mr. Tunks is also the owner of DC Coast, District Commons, Ceiba and Passionfish restaurants.

Hors d'Oeuvres


Island Creek Oyster Duxbury Bay Massachusetts


Royal Miyagi Oyster, Strait of Georgia, British Columbia
Gulf White Shrimp, Bayou Le Batre, Alabama

Smoked Atlantic Salmon, Bergen, Norway

Mini Jumbo Lump Crab meat Cakes, Lake Pontchartrain, Louisiana

Roedere Estate Brut

Amuse

Classic Snapping Turtle Soup, Rock Hall, Maryland

1st Course

Butter Poached North American Lobster, St. John, New Brunswick
Saffron Pearl Pasta, Limoncella Mussel Broth, Over Vured Tomamtoes

Ribeiro, 2010 Vina Mein (Albarino)

2nd Course

Diver Harvested Scallop, Fisherman's Bay Maine "Benedict"
La Quercia Ham, Quail Egg, Hollandaise

Meursault Goutte d'Or 2005, Francois Mikulski*

3rd Course

Porcini Crusted Atlantic Halibut, Halifax, Nova Scotia

Pinot Noir 2007, Flowers Andreen Gate*

Dessert

Classic Bananas Foster
Coffee

Dinner Committee
Will Berry, Joe Levy
Marvin Stirman, Wine Committee
Dave Simpson, Dinner Chair
Andy Adelson, President

Chef/Owner: Jeff Tunks
Executive Chef: Brant Tesky