Wine 'N Dine

Tuesday, September 10, 2013

IW&FS Welcome Back at Brabo 9/10/2013

Tuesday, June 11, 2013

Spring Celebration IW&FS Event at Ris 06/11/2013

Ris' chef/ owner, Ris Lacoste, is a celebrated and respected chef, who has been part of the Washington, DC culinary scene for over two decades. Prior to Ris , she served as the executive chef of the famed 1789 restaurant for some 10 years. Ris Lacoste has participated in a number of IW&FS’s Washington Chapter events, and has a loyal following among quite a number of our members. Chef Lacoste has developed a delectable menu and a memorable evening for us.

PASSED HORS D’OEUVRES

Spicy Shrimp Tempura
Salmon Tartare
Valdo Prosecco Oro Puro N.V.

Salmon Tartare

Spicy Shrimp Tempura

First Course

Chorizo and Almond Crusted Sea Scallop white raisin and red pepper romesco sauces, Israeli couscous with orange, green olives and chick peas Zind-Humbrecht Pinot Gris 2011

Chorizo and Almond Crusted Sea Scallop

white raisin and red pepper romesco

sauces, Israeli couscous with orange

green olives and chick peas

Second Course
Meyer Lemon Ricotta Agnolotti fava beans, mushrooms, piquillo peppers, toasted almonds and citrus butter Billaud-Simon Chablis Vaillons 2010

Meyer Lemon Ricotta Agnolotti fava beans,
mushrooms, piquillo peppers,
toasted almonds and citrus butter

Billaud-Simon Chablis Vaillons 2010

Third Course

Braised Veal alla Milanese on saffron risotto, with artichokes, roasted tomato and gremolata sauce
**Banfi Brunello di Montalcino 1997

Braised Veal alla Milanese on
saffron risotto, with artichokes,

roasted tomato and gremolata sauce

Chef's Cheese Plate

**Fonseca Vintage Port 1997

Cheese Plate

Dessert
Chocolate Torte with malted cherries Coffee

Chocolate Torte with malted cherries

** From the Society’s Wine Cellar

Dinner Committee:

Robert Morrison,
Aydin Tuner,
Azer Kehnemui (Chair)
Michael Polmar (Wine Comm)
Andy Adelson (Ex-Officio, President)

Tuesday, May 14, 2013

IW&FS Great wines Dinner at Range, Washington, D.C.

The International Wine and Food Society’s “Great Wines Dinner” was held on Tuesday, May 14, 2013 and Matt Hill’s Range Restaurant in Friendship Heights, DC. The Wine Committee teamed up with Chef de Cuisine Matt Hill, and his extraordinary team to produce an evening to remember (www.voltrange.com/biographies/). Range Restaurant offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood fired hearth where meat, poultry, and game are carefully treated, each of the state-of-the-art open kitchens showcases the craftsmanship of the chefs.

Passed Hor d’Ouvers FIRST

Pan fried north Carolina soft shells, corn, fava bean succotash

Corton Charlemagne, Louis Latour 2009

A beautiful gold color, the first nose of pungent aromas of grilled almonds, the second nose is minerals. On the palate rich with oaky notes present. The average market value for this wine is about $144. The course was presented beautifully and the marriage with the soft shells crabs was perfect. The best course of the evening.

SECOND

Goat cheese seamless ravioli, braised meat ragu

Clos Vougeot, Jacques Prieur 2005

Clear light red color, clean red fruits nose some violet aromas, on the palate, an elegant wine with delicious flavors of red and black fruits, along with spicy notes. Full-bodied and well-balanced, it promises great enjoyment after several years of cellaring. The average market value is $200. The goat ravioli was perfect and the meat ragout sauce was intense and flavorful that worked well with the wine.

THIRD

Muscovy duck, puntarella, preserved cherries

Opus one 1996 & Opus one 1997

The 1996 Opus One was showing deep color, the wine is bold and concentrated, with supple texture, lush flavors, and a smooth, lingering finish. Very elegant acidity that worked well with the duck and the sauce. The 1997 Opus One was deeper color than the 1996 with strong acidity that somewhat clashed with the sauce and the duck. The average market price for both wines is about $300.

FOURTH

Tasting of lamb, rosemary, fennel confit

Chateau Palmer, 2000

The wine is opulent, rich, and full-bodied, with tannin that has become sweeter with age. Rich, full, generous style with broad mid palate and plenty of ripe flavors. The tannins are firm and the flavors are still developing. Dense, layered wine showing lots of promise for the future, but not just yet. This has turned out to be a prodigious Palmer. The saturated purple color offers up sexy, full-bodied, almost masculine notes of roasted meats, blackberries and creme de cassis intermixed with notions of toast, smoke and camphor.
FIFTH
Reseda farms beef, morels, ramps Penfolds Grange, 2001 Majestic black fruits, licorice and chocolate/mocha notes run through the palate. Great tannins sustain and support the back palate and finish; this wine would live forever. Current average market price $552.

SIXTH

Vanilla pine nut donuts, strawberry, rhubard, ricotta gelato

Chateau Rieussec, 2001

Real purity with harmony and balance as well. Bright, deep, golden hue. Rich, complex nose with notes of fruits confits and honey and a zesty tang of freshness prevailing. The palate is impressively full and suave with beautifully textured fruit and a long, lingering finish, the freshness apparent once again. Current average market price $193.

Chef de Cuisine: Matt Hill

Committee: Ed Sands – Wine Committee | Marvin Stirman – Wine Committee Michael Polmar – Wine Committee | Steven Greenwald – Wine Comm Chair Andy Adelson – Ex Officio Committee Member

Thursday, May 9, 2013

Reza's Graduation Dinner at Socarrat Pallea Bar

On Sunday, May 5, we were in Manhattan to participate in Reza's showing of his animation class of 2013 film festival. At the end of the show, around 10:00 PM, we decided to go to a Tapas bar and have a quick dinner. I looked up on the Yelp and found in the vicinity of the theater in Chelsea, a Paella Bar. We decided to walk the short 3 blocks to the 19th Street.

Chelsea Location:
259 W 19th St.
NY, NY 10011
212.462.1000

The Socarrat Pallea Bar was half way on the 19th Street with a few diners still around. We ordered three tapas including the shrimp, the potato tapas and the pork belly. I ordered a Granche wine from Spain, Al Alataya, 2010. Wow! This wine was fantastic and went well with all the various tapas, especially the Pok Belly.

For the Graduation lunch on Thursday May 9th, we decided to go to the East Side Socarrat Pallea Bar since it was within a walking distance to the Radio City Concert Hall.

Tapas:
Shrimp and garlic
Pork bely
Grilled squid
Fried potatoes and garlic
Charged octopus
Sautéed creminy & oysters

Paella: popular ones:
Socarrat
Arroz Negro
Carne

The Desserts:
Lemon Tart
Crem brûlée
Churros with chocolate dipping sauce

Socarrat Paella Bar
953 2nd Ave (between 50th and 51st East)

NY, NY 10022

212.759.0101