Speaker: Ben Giliberti
Tuesday, March 12,2013
The International Wine and Food Society's Boardeaux Wine Education Dinner was held at the new Robert Wiedmaier's Restaurant in Bethesda, Maryland, Wildwood Kitchen. This dinner was prepared by four Chefs. Robert Wiedmaier (2009 DC Chef of the Year), Brian McBride, the current Chef at the Wildwood Kitchen, Paul Stearman and Matt Newland.
The moderator for this event was Ben Giliberti.
Hors d 'Oeuvres
 |
| Foie Gras Terrlne with Cherry & Tarragon *** |
 |
| Carved at the Bar, Toasted Brioche and Golden Raisins *** |
 |
| Carved at the Bar, Toasted Brioche and Golden Raisins *** |
 |
| Foie Gras Terrlne with Cherry & Tarragon *** |
Foie Gras Terrlne with Cherry and Tarragon
Carved at the Bar, Toasted Brioche and Golden Raisins
First
Lasagna of Duck Confit
 |
| Lasagna of Duck Confit |
 |
| Herb Crusted Braised Veal Cheeks, Farm Vegetables |
Chateau Pape Clement 1999*
Chateau d 'Armailhac 1999*
Chateau Lynch Bages 1999*
The 1999 Pape was the est of the three, still youthfull and with plenty of fruit and soft tannin.
 |
Squab Stuffed with Wild Mushrooms In Crepenette **** |
Second
Squab Stuffed with Wild Mushrooms In Crepenette
Chateau Latour 1999Third
Herb Crusted Braised Veal Cheeks, Farm Vegetables
Chateau Cos d'Estourne 2001*
Fourth
Lamb and Foie Gras en CroOte, Bordelaise Sauce
Chateau Haut Brion 2001*
Chateau Lafite Rothschild 2001*
Chateau Margaux 2001*
Chateau Mouton Rothschild 2001*
It is almost a crime to have these four fabulous wines side by side! My favorite of the four was the Margaux, with a floral nose and silky texture.
Dessert
 |
| Lamb and Foie Gras en CroOte, Bordelaise Sauce **** |
Warm Nancy's Camembert Filled with Prunes
2009 Chateau Climens
Dinner Committee:
Steven Snider, Chair, Edward Sands, Wine Chair,
Geoffrey Kaplan, Rachel Marti, Richard Sugarman and Andy Adelson, ex officio
Chefs: Robert Wiedmaier, Brian McBride, Paul Stearman & Matt Newland
Sommelier: Moez Ben Achour, Ramon Narvaez
*From Wine Cellar
No comments:
Post a Comment