Holiday Dinner 2012

Theme	Holiday Dinner 2012
Venue	La Cumbre Country Club
Date	Dec 06, 2012
Time	6:30 pm
Chef	Eric Widmer

Course I

Food: Gravlax on Crostini, Oysters & Pearls, Quail Eggs with Applewood Bacon, Steak Tartar

Wine: Phillipe Prie Champagne NV; Hanzell Chardonnay, Sonoma Valley, 2007

Course II

Food: Seafood Platter with Lobster, Crab Legs & Claws, Oysters, Shrimp, Smoked Scallops

Wine: Les Mesnil Champagne NV; Jadot Puligny-Montrachet, Clos de la Garenne, 2008

Course III

Food: Duck Breast Stuffed with Apples & Chestnuts Roasted in Bacon, Celery Root Puree, Calvados Sauce

Wine: Orogeny Pinot Noir, Fox-Den, Green Valley, 2006; Chambolle-Musigny, 2003, Gevrey-Chambertin, 2003

Course IV

Food: Veal Roast Stuffed with Porcini Mushrooms & Asiago, Roasted Fingerling Potatoes with Tomatoes, Sage, Pancetta & Arugula

Wine: Ch Lascombes, 1982; Ch Haut Brion, 1987; Ch LaTour, 1987

Course V

Food: Chocolate Truffle Tart with Salted Caramel Ice Cream

Wine: Quinto do Noval Port, 1985

Photos

(click to enlarge)

The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.

Andre Simon Wine & Food Society Founder (1933)

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