President's Dinner

Theme	President's Dinner
Venue	Hayden Lake Country Club
Location	Hayden Lake, Idaho
Date	Oct 09, 2010
Time	6:00pm
Host	Ed Burke / Gus Simpson
Chef	Brett Fontana
Wine Selection	Ed Burke / Jim Hoffman

Course I

Food: WINE AND FOOD SOCIETY, SPOKANE CHAPTER ANNUAL PRESIDENT’S DINNER HONORING IMMEDIATE PAST PRESIDENT GUS SIMPSON SATURDAY, OCTOBER 9, 2010 HAYDEN LAKE COUNTRY CLUB 6:00pm APPETIZERS Hugel Riesling, 2008 SALAD Bosc Pear and Bibb Salad Wilted Spinach and “Momma’s Bird Nest” Pan-Fried Goat Cheese Pear Cider and Bacon Shallot Dressing Kim Crawford-Marlborough Sauvignon Blanc, 2009 SOUP Lobster Bisque Roasted Poblano Relish and Hungarian Paprika Oil Alexandria Nicole Viognier, 2009 FIRST COURSE Apricot and Cognac-Basted Duck Crown of Pecan and Marshmallow-Toasted Yam Cracked Black Pepper with Green Onion Fennel Slaw Daniel Bocquenet Nuits St. George aux St. Julien, 1995 SECOND COURSE Hickory-Seared Tenderloin of Beef Crimini Mushroom and Pistachio Dressing Roasted Walla Walla Onions with Crostini of Roquefort Quilceda Creek Merlot, 1999 DESSERT Éclair of Chocolate with Macadamia Streusel and Mocha Latte Cream

Wine: N/A