2015 New Year's Eve Dinner

Kids spend the New Years Eve in Manhattan'
So, it was just the two of us!

Connecticut Oysters ***

1990 Pol Roger Champagne ***
Clear bright gold, with a lasting stream of exceptionally small bubbles.
Bread dough and fruits, apple and lemon aromas.
Full-bodied and rich, apples and subtle earthy tones with a bright acidic high note;
flavors unfold and develop with time in the glass.
A gift from Calvert Woodley- Thank you Ed!

Maine Lobster- Grilled with Butter ***

S.Pellegrino finest sparkling natural mineral water

2007 Richie Vineyards Aubert Chardonnay ***
Intense clear yellow color, the nose reveals lemon and orange motes,
on the palate, it has superb minerality and acidity, a steely, full-bodied mouthfeel,
with plenty of orange blossom, lemon oil, creme brulee, and honeysuckle notes.
A present from a friend; Cheers Tim!

Profiteroles

Christmas Eve Seafood Dinner at the House 12/24/2014

Oysters from Maryland ***
Fresh oysters that chucked myself....fabulous!

1991 Puligny-Montrachet Charmes,
Henri Clerc & Fils ***
Gold clear color (almost like an old Sauternes),
the nose has honeysuckles, raisins and roasted nuts;
on the palate, minerally and full body.  Amazing wine!

1991 Puligny-Montrachet Charmes, Henry Clerc & Fils ***

Seafood Platter ***
Clams, Shrimps, mussels and monk-fish!

Thanksgiving 2014 Dinner at the House

From Wikipedia- Thanksgiving, or Thanksgiving Day, is a holiday celebrated in the United States on the fourth Thursday in November. It has been celebrated as a federal holiday every year since 1863, when, during the Civil War, President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens", to be celebrated on the last Thursday in November.[1] Thanksgiving was also celebrated nationally in 1789, after a proclamation by George Washington.[2] As a federal and public holiday in the U.S., Thanksgiving is one of the major holidays of the year. Together with Christmas and New Year, Thanksgiving is a part of the broader holiday season. 

This year we had 20 guests joining us for the Thanksgiving Dinner. I set up the table in the Living Room along the long side of the room. It all worked out fine with two spare seats. Everyone had a great time!

Table Set for 22 Courtesy of
Karim and Alinda Iman

Weber Turkey Courtesy of Pete and Ann Dattels

Cabbage Gratin- Alinda

Turkey

Stuffing by Alinda

French String Beans and Caramelized Onions by Alinda

More Turkey

Caramelized Brussel Sprouts by Arman Iman

Potato Gratin Karim Iman

No Nuts Stuffing by Alinda

Let's Dig In!

All Gluten Free Desserts by Alinda

Philippe Prie Brut Champagne, NV
Selection by Karim

Beaujolais Kermit Lynch 2013
Selection by Karim

Giribaldi en Magnum 2008
Selection by Karim

IW&FS Game Dinner at Great Falls Old Angler's Inn 11/11/2014

Old Angler’s Inn
Chef Nick Palermo
Game Dinner:  November 11, 2014

Passed Hors d-oeuvres and Amuse
Scallop w/ foie gras, Mini Crab Cake, Butternut Soup with fresh truffle and crème fraiche.
Prosecco, Valdo

Menu
New Point Comfort Oyster Trio
Chicken fried with olive coulis; grilled with bacon, lemon, and garlic butter; raw with mignonette and smoked trout roe
Estate Chardonnay, Ridge Vineyards 2009*

Pan Roasted Rockfish
Spaghetti squash, bell peppers, ginger confit, cilantro, Maine lobster, Yuzu emulsion
Corton Charlemagne, Louis Latour 2009*

Crisped Rohan Duck
Basil pesto, rice bean ragu, Kalamata olive, garlic confit, rapini, duck jus
Chateauneuf du Pape, Cuvee de Mon Aieul 2000*

Wild Boar Rack
Crispy veal sweetbreads, braised red cabbage, chestnut caramel, pearl onions, bacon, Brussel sprout leaves, glogg reduction
Barolo Cannubi, Michele Chiarlo 1998*

Fall Harvest Dessert
Pumpkin loaf, Earl Grey cider poached apples, candied walnuts, vanilla ice cream
Chateau Coutet Barsac 2003*

Scallop w/ foie gras **

Mini Crab Cake *

Prosecco, Valdo *

1st Course Wine-
Estate Chardonnay, Ridge Vineyards 2009 ***

Butternut Soup with fresh truffle and crème fraiche ***

New Point Comfort Oyster Trio

Chicken fried with olive coulis;  *

grilled with bacon, lemon, and garlic butter;  ***

raw with mignonette and smoked trout roe **

Pan Roasted Rockfish

Spaghetti squash, bell peppers, ginger confit, 

cilantro, Maine lobster, Yuzu emulsion ***

2nd Course Wine-
Corton Charlemagne, Louis Latour 2009 ***

3rd Course Wine-
Chateauneuf du Pape, Cuvee de Mon Aieul 2000 ***

Crisped Rohan Duck

Basil pesto, rice bean ragu, Kalamata olive, 

garlic confit, rapini, duck jus ***

Main Course Wine-
Barolo Cannubi, Michele Chiarlo 1998 ***

Wild Boar Rack

Crispy veal sweetbreads, braised red cabbage, chestnut caramel, 

pearl onions, bacon, Brussel sprout leaves, glogg reduction **

Fall Harvest Dessert

Pumpkin loaf, Earl Grey cider poached apples, 

candied walnuts, vanilla ice cream ***

Chateau Coutet Barsac 2003 ***

Committee Chair: Donna-Bea Tillman
Members: Richard Sugarman and Richard Hinds
Wine Committee : Marvin Stirman
President: Andy Adelson

IW&FS October Event Trial Dinner at La Chaumiere 10/1/2014

October 2014, brings us to La Chaumiere in Georgetown, D.C. for Fall Celebration.  Being part of the Dinner Committee, we held the dinner trial on 10/1/2014. This restaurant is considered area staple has traditional French fare & a rustic feel with a stone fireplace & country-inn decor. Located at 2813 M Street Northwest, Washington, DC 20007.

Reception-
Crab Cakes and Smoked Salmon
Gaudrelle Alexandre Monmousseau Cremant De Loire Brut

1st Course-

Quenelle de Brochet

Pike Dumpling baked in Lobster Sauce

Jadot Domaine Duc De Magenta

Puligny-Montrachet Clos De La Garenne 2006*

2nd Course-

Seared Filet of Branzino

Ragout of Baby Squash, Yellow Corn Coulis

Landmark Damaris Reserve Chardonnay 2008*

3rd Course-

Roasted Quail Forestière

Pearl Onions, Wild Mushrooms & Port Wine Sauce

Rochioli Pinot Noir 2009*

4th Course-

Grenadin of Venison, Braised red Cabbage, 

Creamy Polenta & Red Currant Sauce

Chateau Quinalt L’Enclos Saint Emilion 1998*

Dessert-
Delice de Bourgogne
Fall Chutney, Toasted Walnut Bread
Aleno Dulce Monastrell Jumilla 2006*

Quenelle de Brochet
Pike Dumpling baked in Lobster Sauce ***

Seared Filet of Branzino
Ragout of Baby Squash, Yellow Corn Coulis ***

Roasted Quail Forestière
Pearl Onions, Wild Mushrooms & Port Wine Sauce ***

Grenadin of Venison, Braised red Cabbage,Creamy Polenta & Red Currant Sauce **

1st Course Wine-Jadot Domaine Duc De Magenta

Puligny-Montrachet Clos De La Garenne 2006***

2005 Amarone

2006 Louis Jadot Volnay Clos Des Chenes

3rd Course Wine- Chateau Quinalt L’Enclos
 Saint Emilion 1998***

3rd Course Wine- Rochioli Pinot Noir 2009**

Dessert Wine- Aleno Dulce Monastrell Jumilla 2006**