IW&FS Event # 538 Asian Fusion- the source- 9/8/2009



Entrance to the Restaurant



Main Dining Area

The Society's 538th event was held at Wolfgang Puck's DC Restaurant, The Source. The Restaurant has a very modern decor; stainless steel and leather, though, we did not sit in the main dining area. Our event was in one of the private rooms in the basement.
The evening started with passed hor d'oeuvre and a crisp New Zealand 2008 Sauvignon Blanc, Dog Point. Before I was told about the wine, when I saw the wine in the glass and had a first nose, I knew that it was a New Zealand Sauvignon Blanc because of their distinctive nose; fresh cut grass. The wine went quiet well with the scallop ceviche. The rest of the passed hor d'oeuvres were, salmon pizza with Gorgonzola cheese, Fish Tartar Canapés and Sushi Rolls.

Fish Tartar Canapes



Scallop Ceviche



Sushi Rolls



2008 Sauvignon Blanc, Dog Point





Salmonn Pizza



First Course- Chinese Velvet Corn Soup, Gulf Shrimp, Basil Oil
Chateau Cantegril Sauternes 2005- The Corn Soup was sweet, rich, creamy with slight heat. The wine had a light golden color, sweet and very pleasant. The marriage was very good as the sweetness of the soup was complemented by the wine sweetness.


Chateau Cantegril Sauternes 2005



Chinese Velvet Corn Soup, Gulf Shrimp

 Second Course- Suckling Pig " Two Way", Crispy Suckling Pig, Slow Cooked Suckling Pig Mu Shu Style.
Domaine Potel Chambolle Musigny Vielles Vignes 2003- The Mu Shu style pork was my favorite. The wine had an intense red color with a bit of acidity on the pallet.



Domaine Potel Chambolle Musigny Vielles Vignes 2003



Suckling Pig " Two Way", Crispy Suckling Pig, Slow Cooked Suckling Pig Mu Shu Style

Third Course- Braised Kobe Beef Short Ribs with Pea Puree. "Singapore Style" Street Noddles Market Fresh Vegetable Stir Fry.
Le Fleur de Bouard Laland de Pomeral 1999-
The meat has intense flavors that marry well the pea puree. The wine has inky nose, very dark red color with a good marriage with the Short Ribs. The wine maker is the Chateau L'angelus winemaker, Hubert de Bouard.

Le Fleur de Bouard Laland de Pomeral 1999

Street Noddles Market Fresh Vegetable Stir Fry

Braised Kobe Beef Short Ribs with Pea Puree

Dessert- Strawberry Creme Brulee, Warm Chocolate Truffle Cake-
Campbell's Rutherglen Muscat, NV.
The Dessert was presented well. The wine had Carmel brown color with intense raisins stem nose, on the palate, sweet (the wine was served too warm.)

Strawberry Creme Brulee, Warm Chocolate Truffle Cake

After Dinner- Coffee and Cohiba Siglo IV Cigar

Double Espresso

Dinner Committe-
Bill Wallert- Chairman
Ed Sands- Wine Committee
Stanley Pearlman
Bud Schuman

Executive Chef- Scott Drewno
the source by Wolfgang Puck
575 Pennsylvania Avenue, NW
Washington, DC 20001
(202) 637-6100

2009 IW&FS Board Meeting August 12- Matisse Restaurant

The members of the Board attended a dinner at the Matisse Restaurant in DC. The discussion was on the 2009-2010 season events, wine cellar status, future wine purchases and other matters.

First Course-
Roasted Organic Beet Salad: Warm Pipe Dreams Goat Cheese, Organic Pecans, Local Organic Greens and Berry Confit.

Pine Ridge Chenin Blanc- Viognier 2007
Pine Ridge winery was the first CA winery to develop this blend (80% chenin blanc and 20% viognier) several years ago and the 2007 is excellent. It is a medium bodied wine with nice pear, melon and citrus aromas and pear, green apple and citrus taste. There is a hint of grapefruit on the back with nice refreshing acidity. This is a great dry wine for a salad, or main course of pork or an Asian inspired dish. Robert Parker's Wine Advocate gave this a 90 point rating.
2005 Louis Jadot 1ere Cru Montrachet

Second Course-
Herb Crusted Colorado Rack of Lamb: Gratin Dauphinois, French Beans, Rosemary Garlic Sauce.
1980 Heitz Cabernet Sauvignon- Marvin's offering.
1995 Far Niente Cabernet Sauvignon- Steve's offering. Cabernet Franc (14%), Merlot (5%). A powerful vintage with lots of extra richness and roundness to the blackberry flavors on the palate.

Dessert- Goat, Sheep and Cow milk cheeses from the US mid Atlantic region.

Barboursville, Va. Vinyard Dinner, 4/26/2009

Under Construction

Jacqeline Rodier 2nd Memorial Dinner at the Park Hyatt 4/15/2009

4/15/2009
Under Construction

Duck Duck Goose- IW&FS Event # 535 at Marcel's 4/14/2009

The 535th Event of the International Wine and Food Society was held on Tuesday March 14, 2009 at Robert Wiedmaier's flagship Restaurant, Marcel's, on Pennsylvania Avenue, Washington, DC.

The theme of this event was Duck, Duck Goose (Canard, Canard...Oie!)

Hors d'œuvre-

Canard Fumé, compote de figue- The smokiness of the duck was fabulous and complemented the fig sauce.

Beignets de Crevette, Sauce de Citron- The prawns were deep fried and were cooked to perfection.

Shad Roe, Brioche, Moutard Rémoulade- The Shad Roe was provided by one of the members and they were masterfully prepared.


























Premiere Course-


Poilée de Lotte aux Huitre, Beurre de Muscadet-


This outstanding dish was prepared to perfection, the Monkfish was perfectly cooked and the oysters were plump and juicy, the butter sauce was a fabulous marriage to these fruits of the sea!


Ogier Viognier de Rosine, 2006-
The color was pale yellow, the peachy fruit is just so vibrant with hint of vanilla, on the pallet, this wine is full-bodied and luscious, low in acidity. The grapes are sourced from vineyards averaging 20 years of age. 80% of the fruit is barrel fermented and 20% of the oak is new. A small portion of the wines is also aged in barrel for one month. This wine's hint of sweetness was a great complement to the butter sauce and the oysters.

Deuxieme Course-
Confit de Canard, pâté, Sauce a Piment Vert

Volnay-Champans, Domaine Jacques Prieur, 2005. The color is saturated, bright ruby. The nose exhibits musky aromas of black raspberry, dark chocolate and earth. On the palate, sweet, full bodied, with enticing flavors of black raspberry and violet. This wine is solid but with plenty of early personality. Finishes with lovely length and viscosity, with substantial tannins.

Troisieme Course-
Poilée de Oie Canadian, épinards, Groseillier Marmelade

Châteauneuf-du-Pape, Château de Beaucastel 1998- Clear red color, the nose has Grenache-fruit element to it, as well as roasted meat and notes of cloves and curry spices. On the palate, it is rich with excellent acidity and a slightly backward feel. Delicious wine with fabulous potential for the future (still young!)

Formage-
Roquefort, Baguette, Frisee- Intense complex cheese that workes well with the Port.

Croft Port 2000 Vintage- This Port was soft and very approachable. The nose shows violet and floral notes along with some cedar aromas. On the palate, it is sweet with ripe plum fruit, smooth with balance and a great finish.

Illy Coffee.

Dinner Committee-
Geoffrey Kaplan- Chairman
Tony Nuland
Marvin Stirman- Wine Committee
Steven Greenwald- Ex Officio
Stanley Pearlman- Of Consel

Chef/Proprietor Robert Wiedmaier

Easter Dinner 4/12/2009

The Sunday Easter Dinner of 2009 was held at the house with friends and family. Alinda prepared the menu and I helped on the preparation of the Crab Cakes. Present at this dinner were Karim and Alinda Iman, Peter and Ann Dattels, Sina, Reza Iman, and couple of Sina's friends Steven and Alena.

Hors d'oeuvre-

Smoked salmon cucumber canape

Smoke Trout with Traditional Horseradish Sauce on Gluten Free Rice Crackers.
Beringer Napa Valley Sauvignon Blanc 2006

First Course-

Crab Cakes on a bed of Cabbage Salad

2004 Chateau Carbonnieux Blanc Pessac Leognan- This 2004 has a light pale yellow color with a hint of green, fresh aromatic nose, on the palate, crisp with a long finish. This is another good example of the success of the white Graves in this vintage. 70% Sauvignon Blanc, 30% Semillon.

Second Course-

Roasted Australian Leg of Lamb with Asparagus and roasted red Potatoes.

1995 Medoc Potensac Clear red color, clear rim, deep red, opaque. Still young and no signs of ageing. Nice aromatic nose, classic Bordeaux with a hint of mint. On the palate, spicy with notes of raspberry, no depth, with no lingering taste. I have not been impressed with this wine, this is the 4th bottle that I have opennned in the past 10 years.

Dessert-

White chocolate coconut cake

Gluten Free Lemon Tart

Float Island

NV Campbells Rutherglen Muscat Rutherglen, Australia-

Rutherglen's Muscats are considered the world's richest wines, which is defined by the fresh fruit aromas with a rich luscious palate and lingering finish. Amber color, aromas of raisins, prunes and chocolate, on the palate, sweet, rich with long long finish. It was served at 36 deg F, which is the correct temperature for this wine.

Chef de Cuisine- Alinda Iman

Sommelier- Karim Iman

Fred Burka 5th Memorial Dinner 3/28/2009

The 5th Annual Fred Burka Memorial Dinner was held on Saturday March 28, 2009 at the Historic Georgetown Club, 1530 Wisconsin Ave NW, Washington, DC 20007 202-333-9330.

Present at this event were David and Rebecca Burka, Scott and Marcie Burka, Steven and Lynn Greenwald,Jim and Melissa Kambouris; Karim and Alinda Iman. The evening started in the Living Room/Reception Area of the Georgetown Club with greetings and passed Hors d'œuvre that featured Smoked Salmon, Crab Meat salad accompanied with a non-stop flow of NV Pol Roger Champagne.








At 8:00 PM, we then were ushered to the Founder’s Room on the second floor. This elegant room features the bird and flower prints Japanese artist Imao Kainen (1845-1924) on the walls.

First Course- Seared Tuna with Avocado. The tuna was seared beautifully and presented with Avocado and red pepper sauce.










The wine pairing offered was a 1995 Corton Charlemagne, Louis Latour, Grand Cru from Fred Burka's wine collection. This wine had a deep golden yellow color, mineral nose with a hint of citrus, on the palate, smooth, crisp and full body.








Second Course- Seared Duck Breast with Springroll.










The wine pairing was 2005 Pommard, Millard, La Chanière. The color was bright clear red, the nose was fruity, and on the palate this wine was medium bodied with a hint of spice.








Micro Greens with warm brie Crouton with Light Vinaigrette bridged us to the main course.







Main Course- Seared Petit Filet with Whipped Potatoes, Baby Vegetables, Wild Mushroom Sauce.

Silver Oak, Cabernet Sauvignon, Napa Valley- 1990, 1991, 1992.

The 1990 had a ruby-red color with a rich, complex nose of cassis, blackberries, violets, chocolate and baking spices. On the palate, fruity and full-bodied, with a long finish and slightly tannic.

The 1991 had a ruby-red color with a nose of blackberry, black plum, and Asian spices. This wine is light to medium bodied with a medium length, tart finish.

The 1992 had a dark, ruby-red color and a classic nose of cassis, cigar box, chocolate, roasting coffee and cinnamon. This wine has a very full body, harmonious with a hint of cassis in flavor, which beautifully balances a long, slightly tannic finish.

The favorite of the evening was the 1992.

Desert Course- Dark Chocolate Tart with Raspberry Port Balsamic Reduction.

1977 Taylor Fladgate Port Deep dark red color, burnt caramel and spiced apricot nose, on the palate, complex and yummy!

Coffee and Tea

With special thanks to David, Rebecca, Scott and Marcie Burka for their hospitality to include us in this event.