IW&FS Wine Education Event at the Cafe Milano 3/11/2014

The annual wine education event was held at the newly renovated Cafe Milano in Washington, D.C. Pineapple, from Antinori Wines, conducted the wine education event. Memorable wines included a 2004 Tignanello, Toscana and Guado al Tasso, Bolgheri Superiore 2010. both very highly rated wines that accompanied the creations of Chef Gabriele.

Dinner Menu

First Course- Imported Short Rigatoni Pasta with Assorted Seafood in a light Spicy Tomato Sauce

First Course- Imported Short Rigatoni Pasta with Assorted Seafood in a light Spicy Tomato Sauce

Guado al Tasso Scalabrone Bolgheri Rosato, 2012

Antica Chardonnay, Napa Valley, 2011 Castello della Sala "Cervaro della Sala" Umbria, 2011

Antica Chardonnay, Napa Valley, 2011 Castello della Sala "Cervaro della Sala" Umbria, 2011

Antica Chardonnay, Napa Valley, 2011 Castello della Sala "Cervaro della Sala" Umbria, 2011

Second Course- Grilled Artic Char Fillet with Steamed Potato, Fresh Beans Salad & Taggiasche Olive Pesto

Tignanello Toscana, 2004 Guado al Tasso Superiore Bolgheri, 2006

Main Course- Grilled Montana Rib Eye in a Horseradish Sauce with Potato Napoleon au Gratin & Glazed Carrots

Tignanello Toscana, 2004 Guado al Tasso Superiore Bolgheri, 2006

Tignanello Toscana, 2004 Guado al Tasso Superiore Bolgheri, 2006 

La Spinetta Bricco Quaglia Moscato d'Asti, 2012

Dessert- Warm Pear Tart Served with House Made Cinnamon Gelato

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.