Thursday, November 27, 2014

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

Tuesday, November 11, 2014

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