IW&FS Seafood Feast at the DC Coast 2/11/2014

In what has become one of  Washington D.C. Chapter's signature events, Chair Dave Simpson has once again delivered an event in which the seafood was out of this world. Chef Miles Vaden is a recent addition to DC Coast whom showcased his talents with top-notch product sourced by our very own Congressional Seafood.

Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters

 Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013

Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters

 Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013

Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters

 Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013

Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters

 Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013

First Course - Seafood Nage with lobster, scallops, mussels, baby vegetables, and preserved Meyer lemon

Domaine de la Bongran, Vire Clesse Grand Vin de Bourgogne 2005

Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters

 Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013

First Course - Seafood Nage with lobster, scallops, mussels, baby vegetables, and preserved Meyer lemon

Domaine de la Bongran, Vire Clesse Grand Vin de Bourgogne 2005

Second Course - Crispy skin Norwegian Skrei cod with potato-anchovy gratin, baby leek confit and beurre blanc.

Domaine du Vieux Donjon, Chateauneuf du Pape Blanc 2010

Second Course - Crispy skin Norwegian Skrei cod with potato-anchovy gratin, baby leek confit and beurre blanc.

Domaine du Vieux Donjon, Chateauneuf du Pape Blanc 2010

Second Course - Crispy skin Norwegian Skrei cod with potato-anchovy gratin, baby leek confit and beurre blanc.

Domaine du Vieux Donjon, Chateauneuf du Pape Blanc 2010

Third Course - Roasted White Sturgeon with roasted beet puree, mustard greens and oxtail ragu.

Domaine Henri Gouges, Nuits St. Georges, Les Pruliers 2005

Third Course - Roasted White Sturgeon with roasted beet puree, mustard greens and oxtail ragu.

Domaine Henri Gouges, Nuits St. Georges, Les Pruliers 2005

Third Course - Roasted White Sturgeon with roasted beet puree, mustard greens and oxtail ragu.

Domaine Henri Gouges, Nuits St. Georges, Les Pruliers 2005

Dessert - Bread pudding and warm chocolate cake

 M. Chapoutier, Banyuls 2011

Dessert - Bread pudding and warm chocolate cake

 M. Chapoutier, Banyuls 2011

Dessert - Bread pudding and warm chocolate cake

 M. Chapoutier, Banyuls 2011

Double Espresso

Uncle's 90th Birthday at MP Taverna, Roslyn, NY

We celebrated my Uncle's 90th Birthday on December 21, 2013 (actual birthday was November 26, 2013) at Roslyn's MP Taverna Greek Restaurant. MP, are the initial's of the Chef and the proprietor of the restaurant, Michael Psilakis.

MP Taverna is a modern interpretation of a traditional Greek tavern by Chef Michael Psilakis currently open for lunch and dinner in Roslyn, Irvington, and Astoria.The dinner menu at MP Taverna is divided into sections, allowing diners to order from selections of meze and salads, entrees, and plat du jours. Meze options include Meatballs, Fried Calamari and Trio of Greek Dips, while a highlight from the salad selection includes the Bulghar date, almond, pomegranate, olive and pistachio. Signature dishes like Lamb Burger with smashed potato and pickle, Roasted Lemon Chicken with dill and garlic roasted fingerling potato are offered together with simply grilled options such as Swordfish, Salmon and Steak & Sausage. Alluding to his Greek roots, Psilakis’s daily rotating specials include the Pikilia Skaras grilled lamb chop along with loukaniko beef and pork, along with Braised Lamb Shank with orzo and root vegetable.

MP Taverna, Roslyn, NY

1990 POL ROGER CUVEE 2000 MAGNUM- This was the birthday present to my uncle that we opened for the evening's toast. This champagne had a beautifully gold straw yellow hue, fine bubbles, a bouquet of floral and fruity aromas, ripe and thirst-quenching on the palate, with a superb taste of brioche.

FRIED CALAMARI cauliflower, chickpea, spicy tomato & yogurt sauce 

GREEK PAELLA 
shellfish, spicy lamb sausage & orzo

GRILLED BRANZINO
fingerling potato, cherry tomato, garlic, olive

This savory Zinfandel displays vibrant aromas of rich, spicy clove and big, generous fruit with hints of vanilla that entice the nose. An abundance of plums and flavors of dense, juicy blackberries excites the senses with a round mouthfeel of well-integrated tannins on the finish. This wine is rich and powerful, and incredibly well-balanced. This Zinfandel was enjoyable on its own, and especially complemented the roasted dishes tonight.

It has a slight bitter taste that is nicely balanced by the flavor of the grapes. It’s a very fragrant wine, well balanced, and full of flavor.

IW&FS Game Dinner at Grapeseed, Bethesda 11/12/13

Game Dinner

Chateau Thieuley 2012, Bordeaux Sec

The Menu

November 12, 2013
Grapeseed Chef Jeff Heineman

Passed Hors d’oeuvres
Grey Shrimp Croquettes
Venison Meatball Hunter’s Style
Hot Smoked Mackerel Rillettes, Salmon Roe
Chateau Thieuley 2012, Bordeaux Sec

Menu 
Amuse Bouche
Turtle Soup, Madiera, Braised Turtle Crepe, Foie Gras
Lustau Amontillado Sherry *
Nutty nose, cedar and cigar notes.

Roast Rabbit Loin Porchetta, Potato Confit
Montebruna Barbera d’Asti 2010

Roasted Pheasant, Chanterelles, Lingonberries, Spoonbread
Bergstrom 2009, Pinot Noir Shea Vineyard * 

Duo of Elk Loins, Rutabaga, Elk Timbale
Silver Oak Cabernet Sauvignon 1997, Alexander Valley (Magnum) *

Cheeses presented by Carlos
Chateau Climens 2005, Barsac 
Saffron nose, elegant sweetness and finish.
*From our cellar
Committee Chairman:
Brian Cullen
Member: Robert Morrison
Member: Tom Clinch
Trial Dinner Attendee: Thomas Lenz
Wine Committee : Marvin Stirman
President: Andy Adelson

Hot Smoked Mackerel Rillettes, Salmon Roe

Grey Shrimp Croquettes

Venison Meatball Hunter’s Style

Cheeses presented by Carlos 

Lustau Amontillado Sherry *

Lustau Amontillado Sherry *

Lustau Amontillado Sherry *

Turtle Soup, Madiera, Braised Turtle Crepe, Foie Gras

Montebruna Barbera d’Asti 2010

Montebruna Barbera d’Asti 2010

Roast Rabbit Loin Porchetta, Potato Confit

Wine Auction

Bergstrom 2009, Pinot Noir Shea Vineyard *

Grapeseed Chef Jeff Heineman hard at work

Roasted Pheasant, Chanterelles, Lingonberries, Spoonbread

Silver Oak Cabernet Sauvignon 1997, Alexander Valley (Magnum) *

Silver Oak Cabernet Sauvignon 1997, Alexander Valley (Magnum) *

Duo of Elk Loins, Rutabaga, Elk Timbale

Elk

Chateau Climens 2005, Barsac

Chateau Climens 2005, Barsac

Cheeses presented by Carlos 

Chateau Climens 2005, Barsac

Dominus Dinner 08042003

Fabulous Dominus Vertical Tasting a decade ago at Marcel's!