Angela Moench and Charlotte Banham have found something new and wonderful for IWFS members at “PLATE by Dzintra” in Bee Cave .  The owner Dzintra Dzenis has an impressive resume. She attended Le Cordon Bleu in Paris, where she earned a Grand Diplome with honors for mastery of cuisine and pastry techniques. From there, she worked at the world renowned Ritz EscofFier School of Cuisine and the rest, as they say, is history. The year was 2008 when she looked around for the “coolest” city in the country and moved to...AUSTIN! Other honors followed and you can catch the full scope of Dzintra’s accomplishments at www.platebydzintra.com  .

The wines for the dinner were from our own cellar and Angela donated the “Sticky,” a late harvest Riesling, from her Stone House Vineyard. Thanks, Angela!

The International Wine & Food Society

Dinner Menu at PLATE

First

Silky Corn Chowder  with Chunks of Sweet Alaskan Crab, Jalapeno-Cilantro Jus and Buttery Croutons

Nigl Gruner Veltliner 2009, Austria

Second

Duo of Pan Seared Foie Gras and Quail served atop seasonal garden greens and aromatics, laced with apple cider & balsamic vinaigrette and home made Galette de Charentes

Ponzi Pinot Noir 2007, Willamette Valley

Intermezzo

Raspberry Sorbet Spoon with a splash of prosecco and fresh garden mint

Fourth

New American Pork Belly rendered in Lemongrass-Ginger-Soy Broth & served with lightly-blanched summer peaches over fluffy rice pilaf

Finca Sandoval 2004, Spain RP 93

Or

Sesame-Crusted Escolar served over green curry-coconut broth with a medley of sautéed summer vegetables

Château Puyguerand 2003, France

Fifth

Blueberry Vanilla Crepes,  Sweet vanilla crepes filled with summer blueberry compote topped with sweetened whipped cream and toasted macadamia nuts

Stone House Sticky 2010, Barossa

Espresso