A joint dinner was held on September 18, 2015 by the Jacksonville Branch of the International Wine & Food Society and the local La Chaine des Rotisseurs chaired by Mike Mass, Branch President and Steven Jones, Bailli of Chaine des Rotisseurs, Bailliage de Nord Est de la Florida.
Our Jacksonville Branch had had the opportunity to work with Mr. Steven Jones in his capacity as vice-president of food and beverage operations for the Gate Hospitality Group. Mike and Steve developed a close working relationship and began to discuss their respective organizations. It was not surprising to find that they had much in common, including several members. This ultimately led to the planning of a joint dinner, which to our knowledge may be an historical first event. It was received so well by both groups that the decision was made to create an annual event.
The dinner was held high above Jacksonville at the River Club with preparation supervised by Executive Chef Darek Stennes. Wines came from the Foley Collection with the help of Dr. Steve Wallace, who represented that organization.
DINNER
Reception
Wild Boar, Ostrich and Camel Sliders on Brioche with Duck Frites; Thin Battered Lobster Tails, Haricot Vert; Locally Grown Tomatoes, Basil, Fresh Mozzarella; Seared Ahi Tuna with Wonton Chips.
Alvear Fino En Rama Dry Sherry
Tennesse Rye Manahattans
First Course
Compressed Watermelon, Palm Valley Aqua Greens, Balsamic Pearls, Charred Vidalia Onion Jus
The Four Graces Pinot Blanc, Willamette Valley 2014
Second Course
Seared Scallop and Local Snapper Ceviche, Kaffir Lime, Datil Peppers and Celery
Foley Santa Rita Hills Chardonnay Barrel Select 2012
Third Course
Seared Elk, English Pea Puree, Rosti Potato, Natural Jus
Piccini Brunello di Montalcino Riserva 2009
Cheese Course
Local Artisan Cheese, Duck Bacon and Tomato Jam
Piccini Brunello di Motalcino Riserva 2009
Dessert
Caramelized Bananas, Kona Salted Caramel Ice Cream, Chocolate Gateau, Macaroon
Chalk Hill Botrytised Semillon 2011
