IW&FS Game Dinner at Vidalia 11/13/2012

The International Wine & Food Society Game Dinner
Tuesday, November 13, 2012
VIDALIA 1990 M Street, N.W. Washington, D.C. 20036 Tel: (202) 659-1990

Reception with passed hors d’oeuvres 
Graham Beck Brut
first course-
hudson valley foie gras seared foie gras, foie gras parfait, sauternes gelée, persimmon butter, toasted cashews, spiced brioche, pickled raisins, sorrel
Chateau Lafaurie-Peyraguey 1986 3L*

second course-
 grilled stuffed calamari lobster mousse, pickled fennel, persimmon jam, radish-fines herbes salad
Monmousseau Vouvray Clos Le Vigneau 2011

third course-
 scottish hare bacon wrapped loin, leg confit, salsify purée, pickled carrots, red currant jus
 L’Aventure Optimus 2001**

fourth course-
 pepper crusted wild boar chop boar sausage, stuffed cabbage, cipollini onions, red wine apple butter, pickled huckleberry jus Delas Freres
Cote Rotie Seigneur de Maugiron 2003**

Dessert-
sweet potato panna cotta sauternes-white raisin gelée, chestnut-bacon praline, honeysuckle, meringue, clove chantilly cream
Mathilde Poire Liqueur
*Donated by Randy Lewis
**From the Society’s Cellar
Vidalia Team: Jeffrey Buben, Chef Proprietor Hamilton Johnson, Chef de Cuisine Beverly Bates, Pastry Chef Michael Nevarez, Maitre ‘d Edward Jenks, Sommelier
IW&FS Team: Dr. Randy Lewis, Dinner Chair Dr. Tom Lenz, Dinner Comm Mr. Ken Cort, Dinner Comm Mr. Ed Sands, Wine Comm Ex-officio Andy Adelson, President

IW&FS Fall Feast Dinner at the Bistro Provence, October 9, 2012

“Fall Feast in Provence” Dinner Tuesday, October 9, 2012 Bistro Provence 4933 Fairmont Avenue Bethesda, MD 20814 Tel: (301) 656-7373 Garden Reception 6:30pm, Dinner 7:00pm The IW&FS was excited to have Chef Yannick Cam prepare a Fall Feast from Southern France for our October dinner. The reception was held in the Garden Room of his beautiful restaurant in Bethesda. Few chefs can match the accomplishments of Yannick Cam. Internationally acclaimed, this native of Concarneau, France, has reinterpreted classical French cooking in America since his arrival nearly 30 years ago. Chef Cam continues to demonstrate his unique culinary vision at Bistro Provence. Chef Cam developed an outstanding menu that brought a memorable evening for all who attended.

Hors D’oeuvres


Petit Pate d’ Oiseaux
Small pate of Poultry- The pate was savory.


Fillet de Boeuf, Fumet ay Vin de Graves, Marjoraine
Beef Tenderloin, Red Graves wine sauce, Marjoram


Tartelettes de Pommes de Terre, Confit de Canard
Potato Tartelettes, Duck Confit


2011 Mas Redonne Bandol Rose- Elegant Rose from the Bandol region in the South of France.

First

Coquille Saint-Jacques Rotie, Confit d’ Endives, Crème de Cepes
Roasted sea scallops, endive confit, cream of Mushrooms
Everything about this course was fabulous, from the presentation to the aromas of scallops and butter to the decedent taste!

2009 Puligny Montrachet, Domaine Louis Latour
Light yellow color; first nose, minerals; second nose, white wild flowers; on the pallate, buttery that coats the tongue; magnificent marriage with the Scallop and the sauce!

Second

Feuilles de Blettes au Foie Gras de Canard en Paupiettes,
Poitrine de Pigeon Roti, sauce Salmis
Sweet Chard, Paupiettes of Duck Foie Gras, Squab Breast, Salmis Sauce
Yannick has a very special way to create the sauces tonight.  They are all intense and full of flavors!

2005 Corton Le Rognet, Domaine Bertrand Ambroise **
Dark red color; first nose, berries and red fruits; on the palate, intense and full body wine that responded to every complex flavors in the sauce.  Fabulous marriage!

Main

Veau de Lait Roti, Gateau de Potiron, Jus a la Sauge
Roasted Milkfed Veal, Squash Cake, Sage jus

2000 Chateau de Beaucastel, Chateauneuf-du-Pape **
A fine example of a CDP that harmoneously worked with every single item in this course; it enhansed the flavors of the squash cake, it complemented the carmelized Brussels Sprouts and of course the veal sauce!

Dessert

Assiette de formages
Cheese plate

1997 Fonseca Vintage Port **
** - from IWFS cellar

Dinner Committee:
Ray Sobrino, Chair
Rachel Martin
Michael Polmar, Wine Committee
Andy Adelson, IWFS President

Chef: Yannick Cam

"Welcome Back" Fusion Dinner IW&FS Septermber 11, 2012

The 2012-2013 season kickoff was held at the SEI Retaurant in the Penn Quater in DC. SEI is a one of the three restaurants owned by the same group including Oya and Sax; all in the same general area at the Penn Quarter in DC.

Hors d'oeuvre

Kobe Beef Tartare
 
Curried Chicken Lollipop
 
Pork Buns Salmon Poke


Alexandre Monmosseau Gaudrelle Cremant Brut NV Loire Valley

First

Sushi fish and chips, SOS, triple tuna, lobster tempura - Outstanding quality tuna!
 
Sashimi Salad tuna, yellowtail, madagascar shrimp, yuzu kosho dressing Assorted


Yamadanishiki and Ice Dome Sakes-

Chateau Mercian Koshu Sur Lie 2005, Yamanashi, Japan THE PERFECT SUSHI WINE—made from the Koshu grape and reminiscent of Pinot Grigio, green apple, pear, mineral notes, crisp & zingy with a smooth finish
Taisetsu ‘Ice Dome’ Junmai Ginjo, Hokkaido, Japan Fragrant, lychee, anise, white flower, clean, crisp, dry Both were smooth and approchable Sakes, the Ice Dome had a little kick to it.  Great marriage with the sashimi.

Second


Seared Striped Bass indian spiced hash, ginger coconut sauce


2011 Vinedos de Ithaca Odysseus PX, Priorat

Main


Braised Short Ribs potato croquette, ginger carrot sauce


2000 Domaine de Caillou Les Quartz Chateauneuf-du-Pape Rhone**

Dessert


Miso Orange Bread Pudding with Sea Salt Ice Cream


2010 Domaine de Bernardins Muscat de Beaumes –de-Venise, Rhone

Dinner Committee:
Paul Shin, Chair
Karim Iman
Don Marlais
Josh Genderson
Jeffrey Egerstrom
Michael Polmar, Wine Committee
Andy Adelson, IWFS President
** - from IWFS cellar

Chefs: Noriaki Yasutake and Avinesh Rana