A Victorian Holiday Gala

Gustav and Helayne O’Keiff  worked with the Austin Club and Chef Mike Maples and Sommelier Joe Jofarian to make this year’s Holiday Gala a spectacular season ender.   Featuring a Victorian theme, the lavish menu sparked our taste buds and gave a modern twist to seasonal favorites.  The Austin Club’s holiday décor is well-suited to the Victorian dinner theme, and many members and guests wore“Victorian” attire.    

Victorian Holiday Dinner at The Austin Club

Austin Chapter, IW&FS

December 11, 2012

Passed Appetizers

Pate de Foie Gras on toast points with Grand Marnier apricot jam

Sundried Tomato Tartlets with Boursin cheese, feta olive relish

Wild Mushroom Demitasse Cups with herb profiteroles & white truffle oil

Bouvet Brut, France

1^st Course

Lobster Ravioli with wild mushrooms, tomato concasse, and fresh herbs

Fall Creek Lenoir Rose, Texas

 2^nd Course

Winter Harvest Salad

with cranberries, golden raisin, haricot verts, goat cheese, mulled wine vinaigrette

Vincent Girardin Macon-Fusse, France

3^rd Course

Lemon Mint Sorbet

4^th Course

Roast Prime Rib-Eye Medallions

with Creole horseradish sauce, asparagus, roasted garlic potato puree, tobacco onion rings

Newton Claret, California

5^th Course

Chestnut Cheese Cake with plum sauce

Terrazas de los Andes Reserva Torrontes, Argentina