Trick or Treat

Theme	Trick or Treat
Venue	Blue Duck Tavern
Location	Washington, DC
Date	Oct 12, 2010
Time	7:00 - 9:00 PM
Host	Bob Morrison
Chef	Brian McBride
Wine Selection	Ed Sands

Course I

Food: Passed Hors D’Oeuvres Mini Crab Cakes, Seared Ahi Tuna

Wine: Wine 1 Caves De Pomerol, Picpoul De Pinet Hugues Beaulieu 2009 Wine 2 Louis Latour, Montagny “Grand Roche” 1er Cru 2007

Course II

Food: Scallop Carpaccio with Lime and Olive Oil

Wine: Wine 1 Tavignano Verdicchio 2008 Wine 2 Bodegas DoCampo “Vino Do Campo” Godello 2009

Course III

Food: Roasted Rockfish filled with garden Herbs and Wrapped in Cabbage and Bacon. Herb Infusion

Wine: Wine 1 Cousino Macul Sauvignon Gris 2009 Wine 2 Torbreck “Woodcutter’s” Semillon 2008

Course IV

Food: Roasted Squab Breast and Squab Leg “Shake and Bake” served with Preserved Peaches

Wine: Wine 1 Luigu Bosca “Reserva” Malbec 2007 Wine 2 Ponzi “Tavola” Pinot Noir 2008

Course V

Food: Braised Beef Shank Daube and Local Leg of Lamb Confit served with Blue Hubbard Squash Puret and Potatoes au Gratin

Wine: Wine 1 Chateau Haut Brion 1990 Wine 2 Clos Floridene 2005

Course VI

Food: Marscapone Napoleon, Carmelized Phyllo, Figs in Pomegranate Syrup Coffee

Wine: N/A

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.

André Simon Wine & Food Society Founder (1933)

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