IW&FS Continental Dinner at the Blue Duck Tavern

“Continental Dinner”
Tuesday, January 8, 2013
BLUE DUCK TAVERN
Park Hyatt Washington
1201 24th Street NW
Washington, DC 20037
Tel: (202) 789-1234
Reception @6:30pm and Dinner @7pm
introducing you to the new Executive Chief of the Blue Duck Tavern, Sebastien Archambault.
The “Continental Dinner” that Sebastien is preparing for the society reflects the Chief’s training in France, his 10-year experience in France in restaurants ranging from bistros to Michelin three establishments, and four years cooking in Los Angeles at the restaurant RH. Chef Archambault’s roots lie in the Perigod in South-West France, and the dinner menu for January will include delights such as fois gras, truffles and sweetbreads for which that region is known.
The 5 course dinner presentation for January promises to be memorable. The Dinner Committee, all of whom were unfamiliar with the new Chef, were impressed by the trial dinner this past week, and the fact that former Blue Duck Tavern Chef Brian McBride (well known to Society Members) has a worthy successor. The wines selected for the “Continental Dinner” are wines that you will not want to miss.

The sparkling was served was Domaine Mumm Napa Valley Sparkling with clear light yellow color with fine effervescent, the nose was clean with hint of citrus and minerals, on the palate, smooth and refreshing with clean finish.
Passed Hors d'Oeuvres
Oysters
Marinated Swordfish
American Caviar

The oysters were fresh and succulent. The marinated swordfish was light and refreshing; the American caviar was light with not an overwhelming flavors.  The sparkling wine worked well with all  three, especially with the oysters.
First Course-
Glazed Pheasant Breast and Rillette of Leg Foie Gras, Pheasant Jus and Balsamic Vinaigrette Wasabi
Beautifully presented, the dish was light with balanced flavors that were lifted with the Chablis.

Coulis Dublère Chablis Les Preuses Grand Cru 2008
The 2008 vintage produced some wonderful white wines, and the Chablis Les Preuses from Domaine Dublère is no exception. First nose; minerals and chalk, second nose; some notes of lime and citrus. On the palette; a fine crisp acidity, good fruit and minerals with good long finish, and complex flavors.

Second Course-
Crispy Veal Sweet Bread, Creamy Mushrooms Quail Egg, Arugula, Black Truffle
Another beautifully presented course.  The sweetbreads were creamy and light.

Alex Gambal Meursault 1er Cru Les Les Genevrières 2009
The first nose; generous oak that fights somewhat with the spicy white peach and lemon rind-infused aromas.  The second nose; powerful medium weight flavors of fruits.  On the palate; this wine possess plenty of mid-palate fat before delivering a beautifully complex, balanced and long finish.  Worked well with the sweetbreads.

Third Course-
Roasted Pigeon Breast and Red Wine Braised Leg Glazed Chestnuts, Water Cress Emulsion

**Brewer-Clifton Pinot Noir Clos Pepe 2007
The color is bright red. First nose; fresh raspberry and candied cherry.  Second nose; spice and floral. On the palate; the tangy red berry flavors are focused and pure, with silky tannins adding support. The spice-accented finish leaves behind an exotic rose pastille note.

Fourth Course-
Braised Short Rib, Crispy Potatoes Baby Carrots, Salsify

**Groth Cabernet Sauvignon 1999
The intense black cherry flavors of this Cabernet will go beautifully with any red meat. especially with these ribs the fat in which enhanced by the spicy aromas and good balance of fruit and oak flavors.

Dessert-
Chocolat Ganache, Hazelnuts Dacquoise Griottine Cherries, Chocolat Sorbet Rinaldi

Moscato d’Asti 2011

**From the Society’s Wine Cellar
Dinner Committee:
Will Berry (Chair),
Henry Greenwald,
Josh Genderson
Marvin Stirman (Wine Comm)
Andy Andelson (Ex-Officio, President)