IWFSC 761 dinner

Our first dinner of the new year and Chris our Chief Cook worked with or listened to what Chef Michael wanted to prepare for us. The evening was a success and the society is off to a great start. Thank you for all of you effort on this snowy night for the 22 of us who braved the weather.

Passed Gougeres, Amuse of Ratatouille Provencal with Penrod and Toasted Pine Nuts

• NV Pol Roger Champagne Brut Réserve

  France, Champagne

  Smooth, light on the palate, good

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seared Medallion of Foie Gras and Hard Seared Diver Scallop over Ragout of Tarragon Scented Spatzle & Braised beef Short Rib.

• 2008 Domaine François Cotat Sancerre Les Monts Damnés 90 Points

  France, Loire Valley, Upper Loire, Sancerre

  Clean color, smooth, ripe, green

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chilled Terrine of Lobster and King Crab with Cognac Scented Shell Fish Bisque.

• 1997 Louis Jadot Puligny-Montrachet 1er Cru Clos de la Garenne Domaine du Duc de Magenta

  France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru

  Initial nose had to burn off to have the wine finally open, amber color and the wine was not falling apart. Time was now to drink

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Pied de Couchon Farcical. Piggy goodness with black truffle Shavings

• 1996 Domaine Robert Groffier Chambolle-Musigny 1er Cru Les Amoureuses

  France, Burgundy, Côte de Nuits, Chambolle-Musigny 1er Cru

  This was not the les amoureuses but just a 1st cru. Leather nose, great color, good balance in the glass, great flavor.

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Roasted Squab and Loin of New Zealand Venison, Sweet Potato, Celery Root and Chestnut Gratin, Grand Veneur

• 1990 Château Pichon-Longueville Baron

  France, Bordeaux, Médoc, Pauillac

  Young, classical, deep ripe color, ripe fruit, will age nicely.

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warm Crepe Suzette filled with Mascarpone Cheese and Candied Kumquats with Grand Mariner Valrhona Pot de Creme and Roasted Orange Sherbet.

• 1990 Dow Porto Vintage Quinta do Bomfim

  Portugal, Douro, Porto

  Very light, great nose, some spice

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chocolate Truffle Mignardises