IWFS April Dinner at Zaytinya 4/12/2011

The Society's 555th Dinner was held at José Andrés’ Zaytinya-
Virginia native Michael Costa is the new head chef of José Andrés’ Zaytinya. The chef, who graduated from the University of Virginia with a degree in government and foreign affairs, was most recently executive chef at Pazo in Baltimore, which was awarded 3 1/2 stars from the Baltimore Sun. He has also cooked at the Michelin-starred Restaurant Michel Rostang in Paris and Michel Richard’s Citronelle, where he served as private dining chef.

Passed Appetizers

Airbreads with Labne Espuma and Avgotaraho
crispy hollow pita filled with aerated labne, topped with cured grey mullet roe

Mussels “Ouzerie”
cold poached mussels on the half shell with Ouzo “Air”, Greek yogurt and fennel
Caviari Salata with Lavash Chips

bread and olive oil mousse with caviar and crispy lavash

1st Course
Sprouting Asparagus
Greek yogurt custard with asparagus tips and rustic bread crumbs

2009 Aichenberg Gruner Veltliner Premium Wachau Austria

2nd Course
Kataifi Crusted Black Cod with Prasoselino Avgolemono
melted leeks and celery root with a Meyer lemon egg-thickened sauce

2009 Vinedos de Ithaca Odysseus Pedro Ximenez Vino Blan=o Priorato Spain

3rd Course
Head on Shrimp
Honey, reserved tomato and ginger

2007 Joh Jos Prum Riesling

4th Course
Baby Lamb
Braised with masti, English peas with Greek yogurt and crispy artichoke leaves

1998 Ridge Zinfandel Pagani Ranch Sonoma *

5th Course
Beef Short Ribs with Seared Foie Gras
Mavroda=hne red wine reduction with three textures of walnuts

1998 Chateau L'Evangile Pomeral *

Cheese Selection-

DESSERT
Chocolate Rose Cardamom
dark chocolate custard with cardamom espuma, spiced red fruits and rose ice cream

Selection of Coffee

*From the Society’s Cellar

Committee - IW&FS
Dan Sullivan - Dinner Chairman
Michael Polmar - Wine Selection
Tom Lenz
Bob Graff
Steven Greenwald - ex officio
Zaytinya

Michael Costa – Head Chef
Natalie Hussey

Petits Plats at Woodley Park, DC 03/19/2011

Petits Plats
2653 Connecticut Avenue Northwest
Washington D.C., DC 20008
(202) 518-0018

It is always great to catch up with old friends over a nice meal, especially, when the venue is a quaint and as cozy as Petits Plats at the Woodley Park, DC. The decor is inviting, the manager is welcoming, and the service is impeccable. Present were Rebecca Burka, David Burka, Alinda Iman and Karim Iman.


We started of with a glass of sparkling wine and (Supions Provençale) Sautéed Calamari with Garlic, Pine Nuts, Tomato and Basil
and an assortment of canapé charcuterie.

and (Rillettes et Pâté du Chef) Country Pâté, Greens And Cornichons

The wine list was extensive, we ordered a bottle of 2005 Chateau Larose‐Trintaudon, from Haut-Medoc a Bordeaux region which is composed of 70% Cabernet Sauvignon, 20% Merlot and 5% Cabernet Franc. This wine is Cru Bourgeois which for a good vintage like the 2005 can be aged up to 5 to 6 years. So, this wine was at its peak.

Main Course-
Grilled Beef Tenderloin with Potato Macaire, Green Peppercorn Sauce (Filet de Bœuf GrillÉ, Pommes de Terre Macaire, Sauce au Poivre Vert) Nice presentation, the plate arrived at the right temperature, the sauce was full of flavors.

Leg of Duck Moulard Confit, Sautéed Potatoes Persillade and Salad
Confit de Canard, Pommes de Terre Sautees et Salade- Alinda loved this dish as the duck was cooked to perfection.

Braised Veal Cheeks (Osso Bucco Style) with Creamy Potato Gnocchi

Joues de Veau BraisÉes (Osso Bucco Style) et Gnocchi- Tender veal cheeks in a fabulous sauce. Loved it!

Sautéed Bronzini Fillet with Fingerling Potatoes in Aioli, Baby Greens, Extra Virgin Oil Emulsion with Espelette Pepper
Filet de Bronzini, Salade de Pommes de Terre A L’Aïoli, Emulsion d’Huile Extra Vierge au Piment d’Espelette

Assiette de Fromage-
Cheese Plate Assortment (Petit Basque, Brie, Roquefort Chèvre)- All great favorites served with house bread.

Great overall experience. Will definitely go back again.

Dinner at the Palley's 3/5/2011

Present were Phil Palley & Kadah Stackhouse, John & Philis Corrigan and Karim & Alinda Iman. The evening started with Phil's famous Cosmopolitan Martinis, these drinks were quiet smooth and delicious. After some conversations with friends and some lovely appetizers including a fabulus smoked salmon and St. Andre cheese, Phil and I fired up the grill for preparing the main course; Salmon Fillet. Phil uses the Weber Performer charcoal grill, which is compact and complete.

Salad Course-

Spring Greens with a light vinaigrette dressing and grated Parmesan cheese.
The salad was refreshing with not so overwhelming dressing and the Parmesan reggiano quality grated cheeses was a great addition.

Main Course-



Atlantic Salmon with Asparagus and roasted Potatoes-


1990 Puligny Montrachet Les Folatieres Domaine Henry Clerc et Fils


The Salmon was grilled to perfection, with smoke flavors and a hint of rosemary, the asparagus was prepared just right along with the potatoes. The 1990 white Burgundy from Henry Clerc et Fils had a beautiful dark clear golden yellow color. The nose had a hint of roasted vanilla, the second nose has honey suckles and anise spice, on the palate, this wine is full body and has a long long finish. It is amazing that after 21 years in the bottle, this wine drinks so beautifully. The marriage with the smokey flavors of the salmon and potatoes was fabulous.


Desert Course-

Chocolate Lava Cake with freshly whipped cream-
This chocolate lava cake recipe was light and delightful which went very well with Phil's not highly whipped cream. The marriage of wine with this dessert was very good as the the sweetness of the wine did not get over powered by the chocolate.

2009 Quady Essensia Orange Muscat- This wine is made from 100% Orange Muscat, the color was light golden yellow, the first nose of Orange Blossom the second nose Apricot, on the palate, this wine was sweet with a long finish and very refreshing.


Coffee- Special Roast de Philippe!

Chef du Cuisine- Phillip Palley

Our special thanks to Phil and Kadah for a memorable evening!

Meditranian Event at Kellari Taverna, Trial 2/24/2011

March 8, 2011 Event of the IW&FS will be held at Kellari Taverna at 1700 K Street, N.W., Washington, DC.


On February 24, 2011, the Dinner Committee attended a trial tasting dinner at this restaurant.

Passed hors d’oeuvres- Grilled Garlic Shrimps, Smoked Salmon Pizza, Mini Crab Cakes and Ground Lamb Rolled in Phyllo Dough

The presentation was very good. The size of the hors d'oeuvres were generally right (for one bite), except for the Lamb Phyllo; it was a bit too big, the committee requested the chef to reduce the size for the actual event.





Wines paired were: Compte Leloup Muscat 2007-
Eiswein1971-Schloss Schönborn - Erbacher Marcobrunn Riesling Auslese 1971
The Muscat was well chilled and was the best marriage with all the three items. The eiswein had a clear gold color, the nose still had some fruits, on the palate, this wine was outstanding with notes of honey. This wine was brought in by Steve Greenwald and not commercially available! The committee selected the Compte Leloup for the reception hour.





Scallop Tartare
Fine herbs, capers, pickled cucumbers, and fingerling chips
The presentation of this dish was terrific and inviting. The flavors of cucumbers, capers and the yogurt base sauce worked very well with the scallops. We tried the muscat, the chardonnay and the fume blanc, and none quite married well with this dish. Then we asked the somellier what the restaurant usually serves with this dish, and he recommended their Sancerre. It was right on. The Sancerre worked elegantly with the citrus flavors, the yogurt flavors and enhanced the scallop flavors.


2009 Sancerre La Reine Blanche-


Grilled Bream
Wild greens extra virgin olive oil and herbs-
The presentation was okay. The fish was very well prepared, the spinach did not add anything to the dish, visually nor flavor wise. We requested the chef to remove the wedge of lemon and replace the spinach with beans puree. The fume blanc worked very well with the bream. Both Chardonnays overpowered the fish.


Grgich Hills Estate Fume Blanc Napa Valley 2008


Butter Poached Maine Lobster over Truffle risotto
Another beautifully presented dish, the aroma of truffles filled the table as the dishes were brought to the table. The lobster was cooked to perfection and the truffle risotto enhanced the lobster flavors. The Ferrari over powered the dish and the St. Jean was not quiet the best marriage. It was decided the white Burgundy from the cellar would marry this dish well.


2008 St. Jean Sonoma Chardonnay & 2007 Ferrari Carano Chardonnay Reserve



Seared Foie Gras, Fig jam, micros arugula, Parmesan, aged balsamic
One taste of this dish and it begged for a sip of the Sauternes. What a great classic paring. We had saved some of the eiswein for this course, however, the Sauternes would blow it away.


Chateau Suduiraut Sauternes 2001 & Weingut J J Christoffel Urziger Wurzgarten Riesling Auslese *** 2005



Palate Cleanse
A beautifully presented peach sorbet to transition from seafood/game to the meat course. The sweetness and flavors of the peach lingered too long. For the actual event, the committee decided on a passion fruit sorbet instead.


Slow Roasted Rack of Lamb over Root vegetable puree, Brussels sprouts and Bordolaise sauce.
For the tasting dinner the lamb was substituted by beef. For the actual event, the chef will be serving rack of lamb.
Well presented dish, the plate temperature was right on, hope the wait staff can replicate on the event day for 30+ attendees. The beef was cooked perfectly, the vegetable puree was full of flavors and the sauce was intense. We were lucky to have our dinner chairman, Steven Snider, bringing two great 1982 Bordeaux for this course. Both wines worked well with this dish. The Cos d'Estournel was my choice since it had more body than the La Lagun. For the actual event, we'll be serving a 1996 Chateau Clerc Milon from the Society's cellar.


1982 Chateau La Lagun Haut Medoc & 1982 Château Cos d'Estournel Saint Estephe



Dark Chocolate Mousse Cake with Hazelnut brittle and blood orange sorbet
Overall a good dessert, but not extraordinary. The committee decided on removing the dessert course.


2009 Brachetto d'Acquie-


Selection of Artisan Cheeses
This course was the reason on the committee's decision to remove the dessert course. The assortment of cheeses were exciting and diverse in flavors and intensity. We all agreed that this would be the way to conclude this fabulous dinner. Job very well done by the chef, the sommelier and the wait staff.


1983 Quinta do Noval Vintage Porto-
Rich clear red color, currant and cherry aromas swirl in the glass and a hint of vanilla essence adds to the complexity. Rich and dense flavors led by sweet cherry and jammy strawberry. Classic pairing with the cheese course.

Committee: Steven Snider – Chairman

Ed Sands – Wine Committee

Karim Iman

Richard Sugarman

Steven Greenwald – ex officio

Chef du Cusine- Anthony Bourdain