Monday, June 25, 2012

2012 Mother's Day Dinner June 25, 2012


2012 Mother's Day Dinner was held at the house with the boys.
 
First-
Seared Scallops, Shrimps and Leek.
 
2010 Milton Park Chardonnay-
The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.
 
Main-
Lamb Chops with Parsley Rice and Snow Peas

2005 Sequoia Grove Cabernet Sauvignon-
Wine maker's notes "This elegantly crafted, balanced wine is marked by fine, pure, ripe blackberry and cassis flavors and aromas with notes of spice, cedar and discreet vanilla set in a silky texture supported by refined tannins."
"This is a dark, big, deeply flavored Cabernet whose tannic structure strongly suggests mid- to long-term aging. Bone dry, it has flashy flavors of black currants, dark chocolate and cedar. Very fine. Best 2010–2015, if not longer in a proper cellar." 93 Points Wine Enthusiast March 2009

Dark red color; first nose, tight; second nose, red berries and roasted vanilla; on the palate, medium to full bodied wine with long finish.  Thanks to Harry Fang for bringing this bottle.

Dessert-

Caramelized Pears with Vanila Whipped Cream

Tuesday, June 12, 2012

Spring Celebration Dinner at the Federalist, DC 6/12/2012

IW&FS- Our Spring Celebration Event of June 12, 2012 was held at the newly renovated/revamped Madison Hotel Restaurant Federalist on the 15th Street in Washington, D.C.
Reception-
Carving Station- Smoked Norwegian Salmon and Smoked Sturgeon, sliced pumpernickel, capers, chopped onion and chopped egg.

Passed Hour d'oeuvres-
Tuna Tartar

Fried Tempura Soft Shell Crab- Hit of the evening!

Oysters Rockefeller

Nicolas Feuillatte Blue Label Brut- Color is pale yellow with fine to medium bubbles. First nose aromas of dried fruit, nut and spice; second nose, lemon meringue and honey notes. On the palate, rich, creamy with clean citrusy acidity that integrates well with the fruit flavors.
First course-
Divers Scallop Crudo Lobster Salpicon, Vanilla-Roe Emulsion

2009 Chassagne Montrachet 1er Cru "Vide Bourse" Tomas Morey, Burgundy France- Fabulous nose, elegant and a great marriage with the scallop.

Second Course-
Duck Leg Confit Melted Arrowhead Cabbage, Baby Turnips, Long Pepper Jus

2007 Pinot Noir Domaine Droubin, Laurene, Dundee Hills, Oregon- Another elegant wine for the evening, this Pinot was a perfect match to the Duck Confi, especially the sauce and the cabbage.

Third Course-
Due of the Plains Pride of the Plains NY Strip, Confit Yukon Gold Potatoes Martins Angus Beef Short-rib, Arugula Purée, Porcini Mushrooms

1997 Far Niente, Napa Valley, CA Cabernet- Big bold wine that was a very good match with the beef short rib

1995 Silver Oak, Napa Valley, CA Cabernet

Fourth Course-
Whipped Gorgonzola Mousse Pâté Brisée, Local Blueberry

2000 Croft, Vila Nova de Gaia, Portugal

Coffee Cigar- La Flor Domenica- Air Bender