April 2012 Dinner

Theme	April 2012 Dinner
Venue	La Cumbre Country Club
Date	Apr 13, 2012
Chef	Eric Widmer

Course I

Food: Crispy Artichoke with Sun-dried Tomato Aioli, Rice Paper wrapped Salad Rolls with Hoisin Peanut Sauce, Quail Terrine

Wine: Mumm Napa DVX Sparkling Rose, 2006; Sanford Pinot Noir, Vin Gris, 2007

Course II

Food: Pan Seared Grouper with Seafood Forbidden Rice, withChampagne–Citrus Beurre Blanc

Wine: Pommard, Louis Jadot, 2007; Pouilly-Fuisse, Vincent Girardin, 2007

Course III

Food: Oven Roasted Veal Tenderloin “Crepinette De Byaldi”, Cauliflower Gratin, Morels and Peas with Onion Confit

Wine: Orogeny, Fox Den Vineyard, Russian River Pinot Noir, 2006; Marcassin Sonoma Coast Pinot Noir, 2006

Course IV

Food: Italian Speck and Young Red Leaf, Sherry Vinaigrette with Cabra Al Vino, Mahon, and Idiazabal

Wine: Mas Doix “Salanques” Priorat, 2008

Course V

Food: Chilled Raspberry Souffle, Almond Cake With Raspberry–Rhubarb Compote, Raspberry Sorbet

Wine: Brander Moscato di Fredi

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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