International Wine & Food Society’s March Dinner

Theme	International Wine & Food Society’s March Dinner
Venue	Maxine's Fireweed Bistro
Location	302 West Fireweed Lane
Date	Mar 25, 2012
Time	5:00 PM
Wine Selection	Sauvignon Vouvray, Meiomi Pinot Noir, Alderidge Cabernet, Deco Chocolote Port

Course I

Food: Butler’s Pass: Tuna Tataki with Crispy Sushi Rice, Cucumber and Ocean Salad

Wine: Pierre SparrRiesling

Course II

Food: First Course: Pear and Gorgonzola Bisque

Wine: Sauvignon Vouvray

Course III

Food: Tempura Pork Belly with Hoisin BBQ Sauce and Chinese Mustard

Wine: Meiomi Pinot Noir

Course IV

Food: Third Course: Short Rib Wellington, BeefShort Ribs Braised in Malbec and Dark Chocolate, Wrapped in Pastry with GoatCheese. Served with Roasted ButternutSquash Puree and Hari-Coverts

Wine: Alderidge Cabernet

Course V

Food: Dessert: Molten Chocolate Cake withVanilla Ice Cream

Wine: Deco Chocolote Port

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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