Wine 'N Dine

Dom Pérignon Lunch at Métier

2016-10-06T12:00:00.000-04:00

Eric Ziebold's restaurant was chosen by Dom Pérignon for showcasing the vintage champagne to the DC market. Through Calvert Woodley's Michael Sands and Ed Sands, Alinda and I received an invitation to be among 15 guests. As you walked into the restaurant, the presence of DP was felt as the servers had black aprons with Dom Pérignon in gold inscription. We were ushered thru the elevator to Métier in the underground level. In the reception area, there were a few guests and the hosts including the Director of DM US Sales from New York, Richard Beaumont, a young tall gentleman from UK who had been with the DM Company for 6 years. After introductions, the 2004 DP was served in a white wine glass (not in the flute). Later Beaumont explained that their champagne would only be served in wine glasses to allow the aromas to escape as in the flute these aromas would be confined by a small surface area. The 2004 DP was pale in color with tiny bubbles. On the palate hint of lime and vanilla. Ziebold created White Mushroom Torchon on Broche, Langos with Spiced Melon and Pork Jowl and Roast Chicken and Fairytale Pumpkin Crêpes

Dinner at the house with th eold friends.

2016-05-02T15:54:00.001-04:00

IW&FS Latin Lover Event at Jose Andreas China Chilcano

2016-02-16T18:30:00.000-05:00

Both the service and the food at this new venue for the IW&FS, DC Chapter was surprisingly good. Jose Andreas actually stopped by to address our group.

Hors d'Oeuvres
Jaladito Norteno
Hamachi tiradito style, aji Amarillo, leche de tigre, peruvian corn, huacatay
California Causagiri
Crab Causagiri - Potato causa, jumbo lump crab, tobiko, spicy mayo, cucumber, avocado, hauncaina sauce

Jaladito Norteno

California Causagiri

2014 Agro de Bazan Granbazan Etiqueta Verde Albarino
Rias Baixas

Camaron Saltado "Maestro Wong"

Domaine de la Bongran 2009

First Course
Camaron Saltado "Maestro Wong"
Pacific wild shrimp, fermented black bean, wood ear mushroom, spring onion
2009 Domaine de la Bongran Quintaine Cuvee E.J. Thevenet Vire Clesse

Aji de Gallina

2005 Domaine Joseph Voillot Volnay 1er Cru Les Fremiets

Second Course
Aji de Gallina
Chicken (free-range farm Lebannon, PA), aji amarillo (peruvian yellow pepper) stew, botija olive, fresh chesse, pecan
2005 Domaine Joseph Voillot Volnay 1er Cru Les Fremiets

Braised short rib

2004 Bodegas Muga Seleccion Especial Rioja

Third Course
Seco de Res
Braised short rib, pallares bean puree, squash, cilantro, rice
2004 Bodegas Muga Seleccion Especial Rioja

Crispy fried spiral cookie

2011 Alvear Pedro Ximenez Montilla Moriles

Dessert
Ponderaciones de Kiwicha
Crispy fried spiral cookie, chocolate crème, banana, algarrobina ice cream
2011 Alvear Pedro Ximenez Montilla Moriles

IW&FS Dinner at Water and Wall Restaurant in Arlington, Virginia 4/14/2015

2015-05-14T22:15:00.000-04:00

April brought us to the Water and Wall Restaurant in Arlington, Virginia. Chef Tim Ma is one to watch with menu design of high quality and inventiveness. Chef Ma brings this same level of care to Water & Wall, his second restaurant, while upping the ante by drawing upon his cultural heritage and formal training at the French Culinary Institute. In an earlier life Chef Ma was a practicing engineer and that attention to structure and balance is evident in his dishes. And while diners will no doubt enjoy the clever adaptations to dishes, a reverence to classic French technique ensures Chef Ma’s longevity. More info on their website www.WaterandWall.com.

IW&FS Wine Education Dinner at Brian Voltaggio's Aggio 3/10/2015

2015-03-10T18:30:00.000-04:00

IWFS Wine Education Dinner

Tuesday, March 10, 2015 • 6:30 PM

Hosted by IW&FS Tom Clinch

Aggio, 5335 Wisconsin Ave NW, Washington, DC 20015

The Wine Education Event of the International Wine and Food Society for March 2015 was held at Brian Voltaggio's restaurant within the Range Restaurant called Aggio in Chevy Chase, Maryland. The restaurant menu is mostly Italian inspired and the decor is contemporary with dark ash wood theme.

Originally from New Jersey, Mattie McGhee, Chef de Cuisine of Range and Aggio, prepared an outstanding dinner for us.

Valdrinal de Santamaria Rueda Verdejo 2013 **

The evening started with passed hor d'oeuvres that included Crisp Pork Rind, Wild Mushroom Arancini, Beef Tartare and Smoked Salmon. The committee opted for serving a still white wine, instead of the traditional Champagne; Valdrinal de Santamaria Rueda Verdejo 2013.

After the reception, the members and guests sat down in the dining area.

First Course-

WILD MUSHROOM ***

BURRATA quince, marcona almond, porto, surry ham served with Jean Thevenet Domaine de la Bongran Vire-Clesse Cuvee Tradition E.J. Thevenet, Maconnais, France. This dish was very light and elegantly displayed. The choice of wine was very good and picked up the earthy notes of the almonds and worked with the sweetness of the sauce.

Second Course-

CUTTLEFISH BOLOGNESE squid ink spaghetti, pepperone, parmesan. This coursee was served with two Mystery Wines that the members were expected to guess the type and the country of Oorigin. The first wine was 2015 Santorinin from Greece and the second wine was a 2009 Hospices de Beaune from Burgundy.

Third Course-

LASAGNA lamb ragu, ricotta cheese, pomodoro

Four Vines Petite Sira The Heritage 2006.

Fabulous sauce and great texture of the pasta. The wine was a bit too fruity for this course.

Smoked Salmon on Crispie Rice ***

Fourth Course-

PORK TENDERLOIN saltimbocca, taggiasca olive, lacinato kale

Robert Mondavi Cabernet Sauvignon Reserve 1999 en Magnum.

Beautiful presentation, however, the pork was too dry. Fabulous example of Mondavi Cabernet Sauvignon. Kept asking for re pours!

Dessert Course-

CHOCOLATE salted caramella, chocolate crema, caramel popcorn, peanut, vanilla sorbetto.

CRISP PORK RIND ***

The only interesting component in this dish was the Carmel popcorn. The sorbet did not have any taste to it; hence, it did not contribute to any of the flavors.

ARANCINI BEEF TARTARE **

After the dinner a few of the members and guest walked over to the Civil Cigar bar next door.

Dinner Committee-

Chair: Tom Clinch. Committee: Mentor: Tom Lenz, David Bray. Wine: Ed Sands

Le Menu

Jean Thevenet Domaine de la Bongran
Vire-Clesse Cuvee Tradition E.J. Thevenet,
Maconnais, France

BURRATA quince, marcona almond, porto, surry ham ****

1st Mystery Wine from Greece
2013 Santorini

CUTTLEFISH BOLOGNESE squid ink spaghetti,
pepperone, parmesan ****

2nd Mystery Wine- 2009 Hospices de Beaune

PORK TENDERLOIN saltimbocca,
taggiasca olive, lacinato kale ***

LASAGNA lamb ragu, ricotta cheese, pomodoro ****

CHOCOLATE salted caramella, chocolate crema,
caramel popcorn, peanut, vanilla sorbetto. ***

Espresso ****

Tresson Cognac Tasting, 2/23/2015

2015-02-23T18:30:00.000-05:00

Domaine Wine Storage, down the street from Calvert Woodley Wine store, was having a Tesseron Cognac rep from France come to speak to a small group of customers. Alfred Tesseron is the owner of Chateau Pontet Canet in Bordeaux. His family has been in the Cognac business for many, many years. We tasted some really top notch Cognacs.

Lot 90 ($65 retail)
Lot 76 ($129 retail)
Lot 53 ($300 retail)
Lot 29 ($600 retail)
Royal Blend ($1,300 retail)
Tresor ($1,100 retail)
Extreme ($5,000 retail)

This low key and informal event with some world famous Calvert Woodley cheese and crackers and charcuterie was a memorable event.

Tesseron house produces high quality spirits, the bottom of the spectrum is their 10-15 year-old cognac (Lot 90) and goes up to 165 years old! The one I loved was the 5th in the 7 line up, called Tresor (or treasure in English) at $1,100/bottle that blew the top off the Louis Martin's Louis XIII that goes for $2,500/bottle.

Their older Cognac was the Extreme at 90% grapes from 1850-1900, they only had a small sample and 0.3 oz pours for tasting. I thought it was very over powering the senses.

Thanks to Michael Sands and Calvert Woodley for the invitation.

COMPOSITION : Ugni Blanc Grapes

BLEND : Grande Champagne, Petite Champagne and Fins Bois

AGED : 10-15 years

Tasting Notes- Firm, focussed, powerful, reflecting the aromatics

presented by the nose; typical, young, quality cognac

COMPOSITION : Ugni Blanc Grapes

BLEND : Grande Champagne

AGED: More than one generation in Limousin oak casks

Tasting Notes- Generous on attack, this presents a wonderful,

spicy vitality, complementing a harmonious, rounded style.

COMPOSITION : Ugni Blanc and Colombard Grapes

BLEND : Grande Champagne

AGED: More than two generations in Limousin oak casks

Tasting Notes- An extremely appetizing cognac, opulent,

rounded and yet vivacious. Pepper & spices emerge initially

before revealing dark chocolate and fresh herbs. Complex,

it shows supreme finesse, supple opulence and very good

length.

COMPOSITION : Ugni Blanc, Folle Blanche and Colombard

Grapes

BLEND : Grande Champagne

AGED: More than three generations in Limousin oak casks

Tasting Notes- Supremely elegant, this combines macerated

dried fruit with hints of mocha and cocoa, refreshed by floral

aromatics. This is extremely well balanced and wonderfully

complex with marmalade notes emerging on a persistent,

COMPOSITION : Ugni Blanc, Colombard and Folle Blanche

BLEND : Around one hundred eaux-de-vie, selected for their finesse

AGED : for more than two generations in special barrels called ‘Tierçons’ within the reknown Tesseron family’s Paradis where the oldest cognacs are kept

Tasting Notes- Very rich, bold, great length on the palate, smooth. Great length on finish

Royal Blend

IW&FS Seafood Event at the Bistro Bis, 2/10/2015

2015-02-10T18:30:00.000-05:00

The Seafood Event of the IW&FS was held at Hotel Geroge's Bistro Bis on E Street in the North Capital, DC. Our special guest for tonight's event was Andrew Jones, the President of the International Wine and Food Society of Americas.

Chaired by Joe Brodecki, the meal for this year's event at Bistro Bis was prepared by the proprietor Jeff Buben and his staff who are well familiar to the Society, and welcomed us back with open arms.

With special thanks to David Simpson for supplying the seafood products for the entire event.

Appetizers and Raw Bar
Raw Bar & Selected Hors d ‘Oeuvres Oysters (Congressional Seafood) Johnan crab claws Shrimp cocktail Smoked trout panna cotta with trout roe and dill, warm crab and lobster gallette Royal sea bass tartar blood orange and tarragon.

Ferrari Brut Sparking Wine

First Course
Norwegian Cod Conti Sautéed filet with cider marinated lentils, apple parsnip coulis and cilantro-mint pesto

Chablis 1ere Cru 2012, Chartron et Trebuchet

Second Course
Turtle Soup

Cuvee des Colossus 2009

Third Course

Sablefish Facon Languedoc with octopus, crêpes, roasted tomatoes, white bean-garlic mousseline and eggplant caponata

Pinot Noir 2009, Wes Mar

Dessert

Gateau au Sabayon sabayon Bavarian, pistachio financier, pear chibouste and pistachio sauce

Manguin Eau de Vie de Poires William

Ferrari Brut Sparking Wine **

Raw Bar ***

Smoked trout panna cotta with
trout roe & dill **

warm crab and lobster gallette ***

Le Menu

Chablis 1ere Cru 2012,
Chartron et Trebuchet ***

Royal sea bass tartar blood orange and tarragon***

Norwegian Cod Conti Sautéed filet
with cider marinated lentils,
apple parsnip coulis
and cilantro-mint pesto

Cuvee des Colossus 2009 **

Turtle Soup ****

Wes Mar Pinot Noir 2009 ***

Sablefish Facon Languedoc
with octopus, crêpes,
roasted tomatoes,
white bean-garlic mousseline
and eggplant caponata ****

Manguin Eau de Vie de Poires William **

Gateau au Sabayon sabayon
Bavarian, pistachio financier,
pear chibouste and pistachio sauce

Birthday Dinner at Bistro Provance, 2/7/2015

2015-02-07T17:30:00.000-05:00

Alinda invited us (myself and Arman) to Yannick Cam's Bistro Provece in Bethesda, MD

Bistro Provence

4933 Fairmont Ave
Bethesda, Maryland 20814
301-656-7373

What a treat to watch the artist and his assistant, Tommy, in the open kitchen whipping together superb, expertly crafted contemporary French creations at this Bethesda bistro. Menu.

Fresh Raisin Bread **

House White- 2012 Sancerre La Craie- Crisp,
refreshing with good minerality. ****

Lobster Bisque

lobster quenelle

- Flavorful! ****

Watercress Salad

poached egg, bacon

- Refreshing ***

Branzino

sea scallops and clam sauce with chevil

to die for! ****

Roasted Duck Breats

sweet potato cake, boudin, brussel sprouts **

White Chocolate Mousse and Caramel Sauce ***

Chocolate Amaretto Parfait,
Dry Cherries Syrup Pistachios **

Apple Tarte Tatin, Crème Fraiche**

Espresso **

Restaurant Week at Kapnos 1/23/2015

2015-01-23T17:30:00.000-05:00

Alinda and I ventured out in the freezing rain to go back to Kapnos during the DC's 2015 Restaurant Week to celebrate Reza's new positon with the Disney Studios; Pickle & Peanut Show. They offered two menus, a 4-course and a 5-course menu. The restaurant also offered Restaurant Week Wine Selection.
We selected the 4-course menu-

melitzanosalata smoky eggplant,
roasted peppers, walnuts, feta

First-
-melitzanosalata smoky eggplant, roasted peppers, walnuts, feta;
The flat bread here is to die for, the eggplant had smoky flavor, the combinations of feta, roasted walnuts and bacon bits just worked beautifully with the bread. This was a great way to start the dinner.

dolmades grape leaves, pinenuts, grapes

-dolmades grape leaves, pinenuts, grapes
The grape leaves dolmades were served cold and were okay for my taste.

The flat bread here is to die for...

Second-
-falafel roasted eggplant, tahini, romaine
The Falafels were nice and toasty and were quiet spicy.
-spanakopita spinach, leeks, feta
I loved the spinach in the Fillo Dough; it adds elegance to this dish, the flaky, flavorful, layered sheets of tissue-thin pastry are best known for use in traditional Greek food, and this was perfect!

spanakopita spinach, leeks, feta

And don't forget the wine! We ordered from the Restaurant Week Wine list a bottle of 2013 Rhone, Ventoux. Light red color, a little bit of spice on the palate, smooth with a long finish. So far, it worked with these dishes.

Third-
-chicken breast potatoes, dill, orange
The chicken was moist and flavorful with a hint of citrus/orange taste this was infused in the soft potatoes. My favorite of this course.
-spring lamb bulgur, cous cous, wild rice
Alinda loved this dish, smoky flavors of the lamb added another dimension to this dish.
Fourth-
-rice pudding brûlée, calvados, pear compote
One would look for soft grains of rice, but this example the rice grains were blended to a smooth sauce. Excellent!
-saragli baklava walnuts, almonds, apple sorbet
A classic dessert!
We wrapped up the dinner with two single espressos.
We walked in the freezing rain to the car and got home without any issues!

2013 Rhone, Ventoux

chicken breast potatoes, dill, orange

spring lamb bulgur, cous cous, wild rice

Restaurant week

January 19th-25th

extended January 26th-February 1st

MENU ITEMS ARE SUBJECT TO CHANGE

4 Courses for $35.15 per person++

Choose 1 item per course:

-rice pudding brûlée, calvados,
pear compote

first

revithosalata chickpea, tahini, sultan chutney

melitzanosalata smoky eggplant, roasted peppers, walnuts, feta

all spreads are served with flatbread or crudité

dolmades grape leaves, pinenuts, grapes

smoky beets yogurt, green peppercorn, citrus

second

farm house vegetable salad feta, red wine vinaigrette
spanakopita spinach, leeks, feta
lamb tartare tomato mostarda, bulgur, labne

-saragli baklava walnuts, almonds,
apple sorbet

falafel roasted eggplant, tahini, romaine

third

chicken kabob orzo, dill, orange
fava yellow lentils, spinach, pearl onions
grilled cauliflower baharat spice, pistachio, golden raisin
pacific king salmon plaki, farro, smoked grape-ramp relish
spring lamb bulgur, cous cous, wild rice

fourth

saragli baklava walnuts, almonds, apple sorbet
karidopita walnuts, pistachios, metaxa syrup
orange blossom parfait white chocolate, candied sunflower seeds, lemon mint sorbet

5 courses for $55.15 per person++

Choose 1 item per course:

first

tzatziki yogurt, cucumber, dill, citrus ice
tyrokafteri feta, smoked manori, grains of paradise
taramosalata carp roe, cauliflower
revithosalata chickpea, tahini, sultan chutney
melitzanosalata eggplant, roasted peppers, walnuts, feta
all spreads are served with flatbread or crudité

second

dolmades grape leaves, rice, pine nuts, grapes
smoky beets yogurt, green peppercorn, citrus
farm house vegetable salad feta, red wine vinaigrette
maroulosalata mixed baby greens, persimmon, halloumi, walnuts, honey vinaigrette
tuna tartare harissa, grilled avocado, taro root
falafel roasted eggplant, tahini, romaine
spanakopita spinach, leeks, feta

third

roasted prawns trahana, tomato, chili
charred octopus skordalia, kalamata, caper, preserved lemon
pacific king salmon plaki, farro, smoked grape-ramp relish
roasted duck phyllo pie cress, cherries, pistachio yogurt
greek fries chickpea, peppercorns, mizithra
roasted cauliflower baharat spice, pistachio, golden raisin
brussels sprouts sweet potato, pecans, coriander honey

fourth

marinated lamb bulgur, cous cous, wild rice
suckling pig orzo, dill, orange
spiced baby goat savoy cabbage, black-eyed peas, red peppers
gigandes giant beans, watercress, leeks
fava yellow lentils, spinach, pearl onions
fourno patates lemon, oregano, chive

fifth

chocolate mousse cake cherry & xinomavro ice cream
saragli baklava walnuts, almonds, apple
loukoumades crispy fritters, pistachio, spiced honey
pistachio cake pomegranate, apricot puree, brown butter ice cream
rizogalo rice pudding brûlée, calvados, pear compote

Dinner at Food Wine & Co.- 1/10/2015

2015-01-10T17:30:00.000-05:00

Good Bread, loved the whipped butter! **

Pre-Movies (Selma) Dinner at the Food Wine & Company in Bethesda. This popular New American bistro serving in the stylish dining room or at the long wood bar. Overall, this restaurant is very good; they change their menu quiet often. It is also conveniently located in Bethesda on Wisconsin Avenue with an underground parking. We have never been disappointed here. When Danny was the manager, we used to dine here quite often; since he left for Florida, we have been going once in-awhile. But it is still a good experience.

Radish Salad- Very original, I'll definitely make this at home! ***
Very interesting ingredients, including Shaved Fennel. Turnip,
Radish,Green Apple from Connecticut, Dill,
Micro Greens and pomegranate seeds!

2008 Rioja, Big wine, went very well with the main disk, Steak! ***
This Reserva shows complex aromas of ripe fruit, cedar and spice,
which develop into a smooth, velvety palate with powerful
dark fruit flavors, hints of coffee and an almost chocolaty richness.

Double Espresso- LOVED it! ***

Rum Cake, warm toffee sauce, heath bar crunch,

maple ice cream- Loved the Maple Syrup Ice Cream! **

Dinner at Ann & Pete Dattels- Next Door Neighbors- 01/04/2015

2015-01-04T19:00:00.000-05:00

Grilled Duck, Wild Rice and Veggies ***
Loved the duck and the Asian flare of it.

2009 Amarone Zeni ***
Fabulous Amarone that went well with the caramelized duck skin
and the cranberries in the wild rice!

Pellegrin Sparking Water ***
Always a favorite.

Lavender Creme Brulee ***
Quite interesting; it was a first time ever for me,
elegant flavors not so over powering!

Premium Victoria Tokay, NV ***
Perfect match for the dessert, always good!

Lavender

2015 New Year's Eve Dinner

2014-12-31T20:30:00.000-05:00

Kids spend the New Years Eve in Manhattan'
So, it was just the two of us!

Connecticut Oysters ***

1990 Pol Roger Champagne ***
Clear bright gold, with a lasting stream of exceptionally small bubbles.
Bread dough and fruits, apple and lemon aromas.
Full-bodied and rich, apples and subtle earthy tones with a bright acidic high note;
flavors unfold and develop with time in the glass.
A gift from Calvert Woodley- Thank you Ed!

Maine Lobster- Grilled with Butter ***

S.Pellegrino finest sparkling natural mineral water

2007 Richie Vineyards Aubert Chardonnay ***
Intense clear yellow color, the nose reveals lemon and orange motes,
on the palate, it has superb minerality and acidity, a steely, full-bodied mouthfeel,
with plenty of orange blossom, lemon oil, creme brulee, and honeysuckle notes.
A present from a friend; Cheers Tim!

Profiteroles

Christmas Eve Seafood Dinner at the House 12/24/2014

2014-12-24T20:00:00.000-05:00

Oysters from Maryland ***
Fresh oysters that chucked myself....fabulous!

1991 Puligny-Montrachet Charmes,
Henri Clerc & Fils ***
Gold clear color (almost like an old Sauternes),
the nose has honeysuckles, raisins and roasted nuts;
on the palate, minerally and full body. Amazing wine!

1991 Puligny-Montrachet Charmes, Henry Clerc & Fils ***

Seafood Platter ***
Clams, Shrimps, mussels and monk-fish!

Thanksgiving 2014 Dinner at the House

2014-11-27T15:30:00.000-05:00

From Wikipedia- Thanksgiving, or Thanksgiving Day, is a holiday celebrated in the United States on the fourth Thursday in November. It has been celebrated as a federal holiday every year since 1863, when, during the Civil War, President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens", to be celebrated on the last Thursday in November.[1] Thanksgiving was also celebrated nationally in 1789, after a proclamation by George Washington.[2] As a federal and public holiday in the U.S., Thanksgiving is one of the major holidays of the year. Together with Christmas and New Year, Thanksgiving is a part of the broader holiday season.

This year we had 20 guests joining us for the Thanksgiving Dinner. I set up the table in the Living Room along the long side of the room. It all worked out fine with two spare seats. Everyone had a great time!

Table Set for 22 Courtesy of
Karim and Alinda Iman

Weber Turkey Courtesy of Pete and Ann Dattels

Cabbage Gratin- Alinda

Turkey

Stuffing by Alinda

French String Beans and Caramelized Onions by Alinda

More Turkey

Caramelized Brussel Sprouts by Arman Iman

Potato Gratin Karim Iman

No Nuts Stuffing by Alinda

Let's Dig In!

All Gluten Free Desserts by Alinda

Philippe Prie Brut Champagne, NV
Selection by Karim

Beaujolais Kermit Lynch 2013
Selection by Karim

Giribaldi en Magnum 2008
Selection by Karim

IW&FS Game Dinner at Great Falls Old Angler's Inn 11/11/2014

2014-11-11T18:18:00.000-05:00

Old Angler’s Inn
Chef Nick Palermo
Game Dinner: November 11, 2014

Passed Hors d-oeuvres and Amuse
Scallop w/ foie gras, Mini Crab Cake, Butternut Soup with fresh truffle and crème fraiche.
Prosecco, Valdo

Menu
New Point Comfort Oyster Trio
Chicken fried with olive coulis; grilled with bacon, lemon, and garlic butter; raw with mignonette and smoked trout roe
Estate Chardonnay, Ridge Vineyards 2009*

Pan Roasted Rockfish
Spaghetti squash, bell peppers, ginger confit, cilantro, Maine lobster, Yuzu emulsion
Corton Charlemagne, Louis Latour 2009*

Crisped Rohan Duck
Basil pesto, rice bean ragu, Kalamata olive, garlic confit, rapini, duck jus
Chateauneuf du Pape, Cuvee de Mon Aieul 2000*

Wild Boar Rack
Crispy veal sweetbreads, braised red cabbage, chestnut caramel, pearl onions, bacon, Brussel sprout leaves, glogg reduction
Barolo Cannubi, Michele Chiarlo 1998*

Fall Harvest Dessert
Pumpkin loaf, Earl Grey cider poached apples, candied walnuts, vanilla ice cream
Chateau Coutet Barsac 2003*

Scallop w/ foie gras **

Mini Crab Cake *

Prosecco, Valdo *

1st Course Wine-
Estate Chardonnay, Ridge Vineyards 2009 ***

Butternut Soup with fresh truffle and crème fraiche ***

New Point Comfort Oyster Trio

Chicken fried with olive coulis; *

grilled with bacon, lemon, and garlic butter; ***

raw with mignonette and smoked trout roe **

Pan Roasted Rockfish

Spaghetti squash, bell peppers, ginger confit,

cilantro, Maine lobster, Yuzu emulsion ***

2nd Course Wine-
Corton Charlemagne, Louis Latour 2009 ***

3rd Course Wine-
Chateauneuf du Pape, Cuvee de Mon Aieul 2000 ***

Crisped Rohan Duck

Basil pesto, rice bean ragu, Kalamata olive,

garlic confit, rapini, duck jus ***

Main Course Wine-
Barolo Cannubi, Michele Chiarlo 1998 ***

Wild Boar Rack

Crispy veal sweetbreads, braised red cabbage, chestnut caramel,

pearl onions, bacon, Brussel sprout leaves, glogg reduction **

Fall Harvest Dessert

Pumpkin loaf, Earl Grey cider poached apples,

candied walnuts, vanilla ice cream ***

Chateau Coutet Barsac 2003 ***

Committee Chair: Donna-Bea Tillman
Members: Richard Sugarman and Richard Hinds
Wine Committee : Marvin Stirman
President: Andy Adelson

IW&FS October Event Trial Dinner at La Chaumiere 10/1/2014

2014-10-01T18:20:00.000-04:00

October 2014, brings us to La Chaumiere in Georgetown, D.C. for Fall Celebration. Being part of the Dinner Committee, we held the dinner trial on 10/1/2014. This restaurant is considered area staple has traditional French fare & a rustic feel with a stone fireplace & country-inn decor. Located at 2813 M Street Northwest, Washington, DC 20007.

Reception-
Crab Cakes and Smoked Salmon
Gaudrelle Alexandre Monmousseau Cremant De Loire Brut

1st Course-

Quenelle de Brochet

Pike Dumpling baked in Lobster Sauce

Jadot Domaine Duc De Magenta

Puligny-Montrachet Clos De La Garenne 2006*

2nd Course-

Seared Filet of Branzino

Ragout of Baby Squash, Yellow Corn Coulis

Landmark Damaris Reserve Chardonnay 2008*

3rd Course-

Roasted Quail Forestière

Pearl Onions, Wild Mushrooms & Port Wine Sauce

Rochioli Pinot Noir 2009*

4th Course-

Grenadin of Venison, Braised red Cabbage,

Creamy Polenta & Red Currant Sauce

Chateau Quinalt L’Enclos Saint Emilion 1998*

Dessert-
Delice de Bourgogne
Fall Chutney, Toasted Walnut Bread
Aleno Dulce Monastrell Jumilla 2006*

Quenelle de Brochet
Pike Dumpling baked in Lobster Sauce ***

Seared Filet of Branzino
Ragout of Baby Squash, Yellow Corn Coulis ***

Roasted Quail Forestière
Pearl Onions, Wild Mushrooms & Port Wine Sauce ***

Grenadin of Venison, Braised red Cabbage,Creamy Polenta & Red Currant Sauce **

1st Course Wine-Jadot Domaine Duc De Magenta

Puligny-Montrachet Clos De La Garenne 2006***

2005 Amarone

2006 Louis Jadot Volnay Clos Des Chenes

3rd Course Wine- Chateau Quinalt L’Enclos
Saint Emilion 1998***

3rd Course Wine- Rochioli Pinot Noir 2009**

Dessert Wine- Aleno Dulce Monastrell Jumilla 2006**

Cancun Dining Experience August 5-11 2014

2014-08-11T20:36:00.000-04:00

Live Aqua Resort Hotel- Cancun All Inclusive

Bar by the Pool

Seafood Bar at the Beach

Shrimp Tortias

Seafood Tortia

Dinner at Mediterranean Restaurant

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Pepper CrustTuna

Seafood Soup

Dessert

Breakfast Bar

Hot Breakfast Bar

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Local Breakfast Bar

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Sushi Breakfast Bar

Fresh Fruit Breakfast Bar

Home Made Pastries Bar

Juice, Champagne and Vodka for Breakfast, anyone?

Seafood Tortia

Seafood Salad

Tacos

Martini

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Dumlings and Chicken

Mahi Mahi

Peking Duck

Chocolate Cake

Mango Treat

Mediterranean Salad

Potato and Squash Salad

Kale Pizza

Pasta

Melon Martini

House White Wine from Chili

Green Salad with Roasted Grass Hopper

Chicken

Red House Wine from Chili

Pork Tenderloin

Tuna Medallions with Crispy Potatoes

Veal

Shrimp with Sweet BBQ Sauce

Cafe

Chocolate Cake with Chocolate Ice Cream

Dessert

Cafe et Klua

Seafood Soup

Smoke Salmon

Tortia

Bread Rolls

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Seafood Salad with Salad

Tuna Medallion

Seafood Salad

Arman's 19th Birthday at Estadio

2014-07-18T18:45:00.000-04:00

We had Arman's 19th Birthday celebrations at the Estadio Spanish restaurant in D.C. on 14th and R 1520 14th Street NW Washington, DC 20005 202-319-1404

Haidar Karoum, executive chef of Estadio and Proof, is very creative and his creations are amazing. His first experience was at now-closed Gerard’s Place, later he worked with Michele Richard at Citronelle and at Restaurant Nora in Dupont Circle.

Overall experience tonight was 4-1/2 stars!

Light body, smooth and worked with most dishes- ***

Fried Potatoes with Aioli, tasty!- ***

Tortilla Española, Alioli, Sweet Hot Peppers- Delicious!- ***

Rhode Island Calamari a la Plancha & Salsa Verde, to die for!- *****

Sautéed Shrimp, Garlic, Parsley, Red Chili & Lemon; Loved the juice with bread- ****

Great Bread- ***

Grilled Octopus, Potato-Caper Salad & Pimenton - ****

Roasted Corn with cilantro, manchego and lime!- *****

Grilled Scallions, Romesco & Idiazábal- ****

Braised Beef Short Rib, Parsnip-Potato Puree, Horseradish; Very Original!- *****

Hanger Steak, Patatas Riojanas, Chorizo & Valdeon Sauce- ****

Warm Pear Bread Pudding, Vanilla Ice Cream, Toffee-Rum Sauce- ****

Idiazábal Manchego Cheesecake- *****

28th Wedding Anniversary Dinner at Kapnos

2014-07-11T19:15:00.000-04:00

Mike Isabella opened this Greek restaurant about a year ago and already his fans include First Lady Michelle Obama and Supreme Court Justice Sonia Sotomayor both of whom have dined at Kapnos.

2201 14th St. NW
Washington, DC 20009
at the corner of 14th & W Streets, NW
phone: 202-234-5000
email: eat@kapnosdc.com

After considering other venues, we decided to try this restaurant. Our reservation was 7:30 PM; we arrived at 7:15 PM and found the restaurant be quiet busy and lively. We were seated in the back room. Our wait staff was a young Moroccan man whose previous job was at Zaytinia. It turned out that he had waited on us a few years ago when we were dining there!

For tonight, I'll rate each course/wine from 1 (least favorite) to 5 (most favorite) stars!
Overall experience- ****

Rotisserie oven in the kitchen at Kapnos- ****

Pikilia sampling of three spreads-****

The 2012 Sancerre worked well with the first 4 courses- ****

Grilled asparagus sun-dried tomato. green olive, cured orange- ****

Tuna tartare yuzu, harissa, grilled avocado ****

Crispy Fried Root Vegetable- ****

Stone baked flatbread garlic oil- ****
Sparkling Wine- prosecco “on tap,” montelvini, Italy, nv- ***

The 2011 Chianti was light bodied but very spicy and worked well with the red snapper and the meats- ****

Charred octopus preserved lemon-chili glaze, fennel, stonefruit, pesto *****

Red snapper smoked potato, charred onion, tomato- *****

Spiced baby goat savoy cabbage, black-eyed peas, red pepper- ****
Suckling pig orzo, dill, orange - ****
Marinated spring lamb ancient grain salad- *****

Desert- Loukoumades crispy fritters, pistachio, spiced honey- ***

Desert- Greek yogurt panna cotta kaitifi, pistachio,
mint, strawberry yuzu ice cream- ****

Double Espresso- **

And the present....

Fabulous Time at the Estadio Reataurant in DC

2014-07-05T18:00:00.000-04:00

Estadio, which means “stadium” in Spanish, is a contemporary Spanish restaurant located in Washington, DC’s fashionable Logan Circle neighborhood. The menu offers a creative take on traditional Spanish cuisine, complemented by an approachable wine list and inventive beverage program.

Main Bar in the back

Nice wine worked with all the dishes.

Crispy Cod, Moritz Beer Batter & Salsa Remoulade

Grilled Octopus, Potato-Caper Salad & Pimenton

Sautéed Corn with Cilantro and manchego cheese.

Grilled Pork Loin, Crispy Kale & Roasted Pears

Braised Beef Short Rib, Parsnip-Potato Puree, Horseradish

Manchego Cheesecake, Quince, Raisin Granola

IW&FS Spring Celebration at 2941 Restaurant 6/10/2014

2014-06-10T18:30:00.000-04:00

June 10, 2014 brings us to 2941 Restaurant in MacLean, Virginia. The venue is surrounded by lush landscaping, koi ponds, waterfalls, world-class artwork, and a lakeside view. Award-winning Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart infuse sweet and savory perfection into their contemporary American cuisine accented with bold French and Mediterranean flavors. Named by Washingtonian Magazine in 2014 as a 100 Very Best Restaurant, Northern Virginia Magazine in 2013 as one of the Top 50 Best Restaurants, and by Eater DC as a 38 Essential Washington Restaurant, to name a few accolades, 2941 continues to charm gourmands with its sophisticated yet relaxed ambiance, outstanding service, and inventive cuisine.
2941 Fairview Park Drive
Falls Church, VA 22042
Phone number (703) 270-1500

Cucumber Cup, Shaved Spring Vegetables, Whipped Crème Fraiche, Basil ***

Lobster Roll & Spiced Tamarind **

Mangelica Tart Flambé **

Shrimp Tempura, Citrus Aioli **

Domaine Chandon Etolle Rose, NV **

Le Menu

Medai Snapper Crudo
Spiced Pineapple Coulis, Cilantro, Orange Sea Salt
Fennel Gelee ***

Zin- Humbrecht Gewurztraminer 2012 ***

Potato Crust Halibut
Olive Tapenade, Pickled Radish, Citrus Cauliflower,
Sage Beurre Blanc ***

Ridge Estate Chardonnay 2009 ***

Duck Due
Pithivier and Roasted Breast, Lardon and Pea Fricassee,
Wild Mushroom, Jus de Canard ***

En Rou Russian River Valley Pinot Noir 2009 ***

Spiced Rib Eye
Smoked Cipollini Onion Coulis, Baby Kale,
Grilled Leek Vinaigrette ***

Cos d'Estournel 2002 ***+

Wild Strawberry Consommé
Byrrh Grand Quinquina, Warm Chocolate Pistachio Cake
Whipped Mascarpone, Rosemary **

Carmelized Popcorn *

IW&FS Dinner at Marcel's 5/13/2014

2014-05-13T18:16:00.000-04:00

Another fabulous evening at Robert Wiedmaier's Marcel's Restaurant.

Le Menu

Smoked Salmon & Potato Blinis Napoleon, Ostera Caviar ***

Duck Confit on Brioche, Blackberry Compote

Tuna Tartare, Black Sesame Tuille, Avocado Mousse **

Billecrat-Salmon, Brute Rose, Mareuil-sur-Ay, NV **

1st Course White Wines
Corton Charlemagne, Grand Cru Louis Latour 2007 **
Corton Charlemagne, Grand Cru Louis Latour 2009 ***

3rd Course Wines-
Chateau Mouton Rothschild 1990
Chateau Mouton Rothschild 1996
Chateau Mouton Rothschild 1998

Corton Charlemagne, Grand Cru Louis Latour 2007 & 2009 ***

1st Course- Skate Wing Stuffed With Duxelles
Pea Puree, Pee Wee Potatoes, Lemon Caper Butter ***

2nd Course- Glazed Quail, Barley Risotto, Pearl Onion, Shaved Parmesan ***

Domaine Louis Jadot, Clos Vougeot, Grand Cru 2006 ***

The Winner of the three!

New Frontier Bison Strip Loin ***

Chateau Rieussec 2001

Cheese Course
Epoisses, Granny Smith Apple
Truffle Honey, Pecan Raisin Bread

IW&FS Board Meeting 04/22/2014 at Matise

2014-04-22T18:45:00.000-04:00

The Summer Board Meeting was held at the familiar venue Matise Restaurant in Friendship Heights, D.C.

Foie Gras **

Rack of Lamb ***

Cheese Plate- Chevre, Brebis du Puyfaucon Saint-André ***

Paul Hobbs Chardonnay 2005

Domaine Vielle Julienne 2001 ***

Switchback Ridge, 2009 Cabernet Sauvignon ***

Chateau Leoville Barton, Saint Julien 1988 **

Chateau Montus Cuvee Prestige 1990 Madiran ***

Echezeaux Louis Jadot 2005 ***

Espresso **

IW&FS Dinner at Del Campo, D.C.

2014-04-08T18:30:00.000-04:00

The April 8th event was held at Del Campo Restaurant in D.C.

Lamb & Spring Pea Empanadas, Ricotta, Mint Chimichurri

Lightly Smoked Salmon, Avocado, Olives, Pistachio, Soy

Lucien Albrecht Rose

The Red Wines for the Evening

Le Menu

Galerie Sauvignon Blanc 2011

Corn Bread

1st Course- Grilled Octopus Causa, Tuna Confit, Leeks, Potato, Piquillos, Avocado ***

2nd Course- Veal Sweet Breads, Argentinian Chorizo

2nd Course- Sides- Charred Carrots, Fresh Mint

2nd Course- Opus One and Dominus 1999

2nd Course- Sides- Fried Yuca, Steak Fries, Salsa Golf

2nd Course- Peruvian Chicken, Yuca Fries, Aji Amarillo Alioli, Green Chili Puree

3rd Course Sides- Grilled Rapini, Parmesa

3rd Course- Hanger Steak, Piedmont Ridge Dry Aged Ribeye, Roasted Local Lamb Shank
Ridge Montebelle 1999

Dessert- Tres Leches Twinkies

Dessert- Dulce de Leche Donuts

Cafe

IW&FS Wine Education Event at the Cafe Milano 3/11/2014

2014-03-11T17:54:00.000-04:00

The annual wine education event was held at the newly renovated Cafe Milano in Washington, D.C. Pineapple, from Antinori Wines, conducted the wine education event. Memorable wines included a 2004 Tignanello, Toscana and Guado al Tasso, Bolgheri Superiore 2010. both very highly rated wines that accompanied the creations of Chef Gabriele.

Dinner Menu

First Course- Imported Short Rigatoni Pasta with Assorted Seafood in a light Spicy Tomato Sauce

Guado al Tasso Scalabrone Bolgheri Rosato, 2012

Antica Chardonnay, Napa Valley, 2011 Castello della Sala "Cervaro della Sala" Umbria, 2011

Second Course- Grilled Artic Char Fillet with Steamed Potato, Fresh Beans Salad & Taggiasche Olive Pesto

Tignanello Toscana, 2004 Guado al Tasso Superiore Bolgheri, 2006

Main Course- Grilled Montana Rib Eye in a Horseradish Sauce with Potato Napoleon au Gratin & Glazed Carrots

Tignanello Toscana, 2004 Guado al Tasso Superiore Bolgheri, 2006

La Spinetta Bricco Quaglia Moscato d'Asti, 2012

Dessert- Warm Pear Tart Served with House Made Cinnamon Gelato