IW&FS Wine Education
Tuesday, March 13th, 2012
Passed Hor d’Oeuvres
A Wine and Food Pairing was Conducted
-First Course-
Beet tartar with pistachio and mustard caviar relish, beet chips with aged goat Gouda
crème fraiche, red onion conserve and beet reductions
2010 Beringer Chardonnay Reserve
-Second Course-
Pan roasted swordfish with smoked pork shoulder and potato galette, black pepper
walnut brittle, apple sage sauce and pickled mushrooms
2006 Bergström Pinot Noir Shea Vineyard
-Third Course-
Kobe Steak Preparation with cipollini onions, spinach, chestnut pasta,
bone marrow jus & agnolotti
1996 Robert Mondavi Reserve (Magnum)
-Fourth Course-
Shrubbed pear with Mount Tam cheese, almond sable and pear chip
Committee:
John Coons – Chairman
Ed Sands – Wine Committee
Eugene Shugoll
Will Berry
Rachel Martin
Andy Adelson – ex officio
Chef/ Proprietor:
Chef Peter Smith
Tuesday, March 13, 2012
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment