IWFS Dinner
| Theme | IWFS Dinner |
|---|---|
| Venue | 827Ray's Kitchen + Cellar |
| Date | Apr 02, 2017 |
| Time | 6:30pm |
| Host | Marilyn Davis |
| Registration | Closed on Apr 02, 2017 |
On April 2nd we had another outstanding dinner this time at 827Ray’s hosted by Marilyn Davis who worked with Chef Wayne to offer us a meal with very fresh seasonal ingredients and perfect international wines. The Ahi Tuna with Cotija cheese was wonderful and the Chimichurri Puree on the Grilled Beef Tenderloin Medallion was outstanding.
Menu
Passed Appetizers
Jambon de Bayonne and Brie Crostini
Shaved Jambon de Bayonne, Brie, Port Cherry Gastrique on Crostini
Veuve du Vernay, Brut Sparkling, France, NV
First Course
Blue Crab Gazpacho
Fresh Chilled Tomato Gazpacho with Texas Blue Crabmeat
Louis Bernard, Cotes de Provence Rose, France, 2015
Second Course
Ahi Tuna Carpaccio
Baby Green Oak, Jicama, Shaved Watermelon Radish, Cotija Cheese, Black Hawaiian Sea Salt and Jalapeno Lime Vinaigrette
Famega, Vinho Verde, Portugal, 2015
Intermezzo
Austin Eastciders Original Apple Granite
Entree Course
Grilled Beef Tenderloin Medallion
Duck Fat Fried Smashed Red Bliss Potatoes, Snow Peas and Chimichurri Puree
Jean-Claude Boisset, Bourgogne Les Ursulines, Burgundy, 2014
Dessert Course
Sticky Toffee Pudding
Candied Apple Chip, Rum Toffee Sauce, Lemon Cheesecake
Becker Vineyards, Clementine, 2015
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