The International Wine & Food Society Game Dinner
Tuesday, November 13, 2012
VIDALIA 1990 M Street, N.W. Washington, D.C. 20036 Tel: (202) 659-1990
Reception with passed hors d’oeuvres
Graham Beck Brut
first course-
hudson valley foie gras seared foie gras, foie gras parfait, sauternes gelée, persimmon butter, toasted cashews, spiced brioche, pickled raisins, sorrel
Chateau Lafaurie-Peyraguey 1986 3L*
second course-
grilled stuffed calamari lobster mousse, pickled fennel, persimmon jam, radish-fines herbes salad
Monmousseau Vouvray Clos Le Vigneau 2011
third course-
scottish hare bacon wrapped loin, leg confit, salsify purée, pickled carrots, red currant jus
L’Aventure Optimus 2001**
fourth course-
pepper crusted wild boar chop boar sausage, stuffed cabbage, cipollini onions, red wine apple butter, pickled huckleberry jus Delas Freres
Cote Rotie Seigneur de Maugiron 2003**
Dessert-
sweet potato panna cotta sauternes-white raisin gelée, chestnut-bacon praline, honeysuckle, meringue, clove chantilly cream
Mathilde Poire Liqueur
*Donated by Randy Lewis
**From the Society’s Cellar
Vidalia Team: Jeffrey Buben, Chef Proprietor Hamilton Johnson, Chef de Cuisine Beverly Bates, Pastry Chef Michael Nevarez, Maitre ‘d Edward Jenks, Sommelier
IW&FS Team: Dr. Randy Lewis, Dinner Chair Dr. Tom Lenz, Dinner Comm Mr. Ken Cort, Dinner Comm Mr. Ed Sands, Wine Comm Ex-officio Andy Adelson, President
