Fowl Dinner at Adour

March 16, 2010- The Fowl Dinner was held at Alain Ducasse's new restaurant in DC Adour.

An integral member of Groupe Alain Ducasse since 2001, he has incredible depth of experience and appreciation for the finest ingredients. The Chef presented us with exotic fowl dishes: duck veloute; poached hen egg and crab cake; pressed guinea hen with foie gras and truffles; stuffed poussin; and roasted wood pigeon.

Passed Hors d'Oeuvres-







Soup Course--
Duck & Chestnut Veloute
Nicolas Feuillate Brut Rose Champagne








Second Course-
Pressed Guin Ea Hen
Foie Gras, Black Truffle Condiment









2002 Chassagne-Montrachet,Jean Noel Gagnaro*










Third Course-
Crab Cake With Poached Hen Egg Spinach Emulsion









2008 Vouvray, Champalou, La Cuvee Des Fonoraux

Fourth Course-
Stuffed Poussin
Wild Mushroom, Potato Gnocch I, Natural Jus


















2007 Oregon Pinot Noir, Ken Wright Cellars *










Main Course-
Roasted Wood Pigeon Braised Lettuce, Salmis Sauce










1997 Stag's Leap Cabernet, Cask 23 *

Dessert-
Classic Baba
Armagnac, Light Whipped Cream


















* From The Society's Cellar

The International Wine & Food Society,
Washington, D.C. Chapter, Inc.
Fowl Play
Dinner Committee:
Azer Kehnemui - Chairman
Marvin Stirman - Wine Committee
Karim Iman
Andy Adelson
Steven Greenwald- ex officio

Fowl Trial Dinner#1 at Adour-

Mehran's 50th Birthday Celebration at Panache, Tysons

February 20, 2010
The event venue was Panache- Tysons located at 1753 Pinnacle Drive in McLean, Virginia. The Executive Chef Daniele Catalani prepared a multi course dinner.

The evening started with passed Hors d'ourvers and white wines from Napa, California. There were twenty guests including Mehran's brother Amir. All wines were from Ali Dilmaghani's Cellar except the 2005 Chateau Grand Mayne which was Kamyar Kaviani's offering. Fabulous wines, great food and unforgettable company.

Soup/Salad Course-
Chestnut Soup or Caesar Salad

Second Course-
Back Fettuccine tossed with shrimp and white wine sauce
2005 Chateau Grand Mayne- Saint Emilion- Wine Advocate Review Rated 93- Classic aromas of blueberries, cedar, vanillin, black currants, and spring flowers jump from the glass of this dense purple-colored St.-Emilion. Broad, rich, jammy fruit flavors compete with the full-bodied, highly-extracted style that exhibits moderate tannin as well as excellent overall harmony and purity. This cuvee tends to be made in a dense, chewy style, and the 2005 may ultimately rival Grand-Maynes brilliant 1998. Anticipated maturity: now-2022. A sleeper of the vintage!

Third Course-
Risotto with poricini mushrooms topped with lamb strew
2000 Viader Cabernet Sauvigmon, Napa Valley, Ca.-Intense concentrated fruit with black currants, layers of chocolate, hints of licorice, anise, earth and leather, with a long, complex, and lingering aftertaste. Powerful and rich fruit with well-incorporated tannins— though not overpowering—lead to an elegant and graceful gem. Although quite approachable now, it will continue to age superbly over the next two decades. Best to drink in 5 to 7 years for added bottle bouquet & complexity. Wine Spectator 92 points.

Fish Course-
Sea Bass Scaloppine with asparagus and provolone cheese, topped with a red wine sauce
2005 Ladera, Cabernet Sauvignon, Napa Valley, Ca.- The wine has aromas of blackberry and queen anne cherries; anise with a hint of bramble fruit in the background. The tannin structure is full and highly extracted, but soft and lush. This makes the wine enjoyable now, and should also age well for another 8-10 years.

Main Course-
Roasted beef tenderloin served with truffled potato puree, sauteed spinach and topped with a rosemary sauce
2004 Antica Napa Valley Cabernet Sauvignon-This wine remindes me of an Amarone. This 2004 Cabernet Sauvignon is rich and concentrated, with tiers of currant, plum and black cherry
fruit. Toasty oak picks up hints of mocha and espresso. The wine is well balanced, with a long finish that shows firm,
structured tannins and a touch of mineral. The rich, concentrated fruit with elegance and refinement makes this
wine ageworthy.
Cheese Course-
Assorted Italian cheeses served with mostarda di Cremona

Dessert Course-
Chocolate mousse cake

Game Dinner Event #542 at 2941 Restaurant

The 542nd. Event of the IW&FS was held at the 2941 Restaurant in Falls Church, Virginia on January 12, 2010. The restaurant is a visual and culinary adventure. Set in among luxuriously landscaped woods, the restaurant features elaborately designed waterfalls, Koi ponds, and fountains that one can enjoy from any seat.
















































Hors d'ourvers-
Wild Boar Rillette Crostini
Wild Canadian Bison Tartare, Walnut, Black Truffle, Parmesan
Chestnut Veloute, White Truffle
Black Truffle Arrancini







Albrecht Cremant d'Alsac, Brute Rose, NV.







First Course-
Wild Pheasant Pithivier- Black Trumpet Mushroom, Foie Gras, Black Winter Truffle










Nuits St. George, Le Boudots, 2002 Jadot
Rich and vigorous on the palate, with a deep, pungent bouquet, it shows considerable dimension and structure, with a mellow depth and softness.







Second Course-
Braised Goat Ravioli- Baby Turnips, Pearl Onion, Sauce Meurette-
This course was my favorite dish of the evening. The flavors of the mushrooms and the pearl onions worked beautifully with the Meurette Sauce which is one of the grand classics of French country cooking, a dark concentrated essence of red wine, stock, and vegetables.














Masseto Bolgheri, 1998, Tenuta dell'Ornellaia
Intense dark red color, nose of black fruits, china ink, tar leather and earth. On the palate, intense flavors of plums. It is hard to believe that this wine is all Merlot! Reminds me of a rich Amarone!
Tenuta dell'Ornellaia makes outstanding wines even in poor vintages - better than any other. In the capable hands of winemaker Thomas Duroux and consultant Michel Rolland, the estate continues its long-standing, stellar record of world-class wine production. Even the estate's "second" wines demonstrate high quality grape growing and flawless production methods. Located in Tuscany's tiny coastal DOC of Bolgheri, the estate was one of the first to plant vines in the area. With producers like Tenuta San Guido Sassicaia, Antinori, Grattamacco, and Le Macchiole among others, Bolgheri is the hotbed of winemaking momentum in Toscana.







Third Course-
Antelope Chops- Rossini Sauce, Celery-Potato Gratin, Rabiola Cheese Emulsion
The Antelope Chops were very flavorful but a bit tough. The marriage was outstanding. The progression was not ideal, though. Since the last course was much more intense than this course, both the wine and the dish.








Caymus 1996, Cabernet Sauvigon







Fourth Course-
Caramelized Rome Apple- Dried Fruit Preserves, Black Walnut Frangipane, Quince, Busnel Calvados Sorbet








Trie Exceptionnelle, 2001, Cru d'Arche Pugneau
Clear golden color with peach and saffron nose; on the palate, not too sweet and pleasant.

Double Espresso and Cigar-
Rich and creamy and lovely to drink. The Gurkha Legend Robusto sealed the evening!








Executive Chef- Bertrand Chemel
Chef de Cuisine Kevin Takafuji
Sommelier- Stefano Cappelli

Dinner Committee-
Chair- Tom Lenz
Dan Sullivan
Adam Roth
Earle Copp
Wine Committee-
Ed Sands,
Michale Polmar
President-
Steven Greenwald

IW&FS Holiday Event #541 at Inox, Tysons 12/09/2009

The Society's December Holiday event was held at the Inox Restaurant in Tysons Corner on December 9, 2009. Society's first visit at this venue brought about 40 members and guests. We were in one of many private dining rooms of this large restaurant. The reception was at 7:00 PM and the dinner started at 7:30 PM.

Passed Hors d'oeuvres-
Shredded beef in Filo pastry, Eggplant Balls,



















First Course-
Lobster Bisque and Lobster Salad
















Second Course-
Slow Cooked Veal Cheek Risotto
Roasted Porcini Mushrooms
















Main Course-
Rack of Lamb









Penfolds 707









Dessert-










Coffee and Espresso

Dinner Committee-
Alton Penz
Bob Morrison
Marvin Stirman- Wine Committee
Steven Greenwald- Ex Officio
Riccardo Bellucci- Chairman

INOX
1800 Tysons Blvd. Suite 70
McLean Virginia 22102
(703) 790-4669

A Fabulous Dinner Experience at Alain Ducasse's Adour Restaurant- 11/14/2009

I had heard a lot about Alain Ducasse's new restaurant in DC and every time that I wanted to try this venue, something would come up. When Pete Dattels asked me for a suggestion for his wife's (Ann) birthday, I suggested Adour. We were 3 couples. Our reservation was at 7:15 PM on Saturday night. The entrance to the restaurant is on the left as you enter the main hotel entrance. The dining area is square shaped with the two opposing side glass panels boasting the wine bottles on their sides in the wine cellar. Our table was in the middle of the dinning area under the beautiful ceiling that was installed in 1926. In January 2008, The St. Regis Washington, D.C. reopened following a landmark 16 month renovation to become the capitol’s most luxurious hotel.
4-course tasting menu-






Amuse-bouche
Cauliflower Velouté
Florets. Chervil & Croutons. Served in a small coffee cup to two of our party with food allergies. For the rest of us, oriental style noodles with peanuts and chicken breast; also served in a small coffee cup.

First Course-

2005 Sauvignon Blanc Semillon,
Light straw yellow color, the nose was dry with a bit of fresh cut grass under tones. On the palate, slightly sweet.

Maine Lobster Medallions
Celery Remoulade, Wild Apple
Beautiful presentation with layered lobster meat and fresh micro greens, the elegant taste of lobster was enhanced by the light citrus flavors of the sauce. The Sauvignon Blanc side of this blend was elegantly complementing the lobster and the sauce.

Daurade Céviche (Céviche de daurade)
Corn Emulsion & Ginger
The Ceviche was not what I was expecting; the lemon juice was not over whelming the fish, the citrus flavors were just in the background; the sweetness of the Semillon worked well with the dish and the light ginger sauce.

Tender Ricotta Gnocchi
Sauteed Lettuce, Crispy Prosciutto, Wild Mushrooms
Another fabulous dish, the wild mushrooms were full of earthy flavors.

Second Course-
2007 Chablis

Riviera-Style Baked John Dory
Baby Zucchini, Basil, Taggiasche Olive

Main Course-
Bourgogne 2006

Surprise Tuna Course with a Hollandaise Sauce to die for!

Roasted Duck Breast
Turnips, Radishes & Daikon, Huckleberry Sauce

Dessert
Our Baba
Armagnac, Light Whipped Cream

Adour
St. Regis Hotel
923 16th St NW
Washington, DC 20006
(202) 638-2626
Executive Chef - Julien Jouhannaud

Seafood Feast Event #540, 11/10/2009