Season Opening Dinner

A joint dinner was held  on September 18, 2015 by the Jacksonville Branch of the International Wine & Food Society and the local La Chaine des Rotisseurs chaired by Mike Mass, Branch President and Steven Jones, Bailli of Chaine des Rotisseurs, Bailliage de Nord Est de la Florida.

Our Jacksonville Branch had had the opportunity to work with Mr. Steven Jones in his capacity as vice-president of food and beverage operations for the Gate Hospitality Group. Mike and Steve developed a close working relationship and began to discuss their respective organizations. It was not surprising to find that they had much in common, including several members. This ultimately led to the planning of a joint dinner, which to our knowledge may be an historical first event. It was received so well by both groups that the decision was made to create an annual event.

The dinner was held high above Jacksonville at the River Club with preparation supervised by Executive Chef Darek Stennes. Wines came from the Foley Collection with the help of Dr. Steve Wallace, who represented that organization.

DINNER

Reception

Wild Boar, Ostrich and Camel Sliders on Brioche with Duck Frites; Thin Battered Lobster Tails, Haricot Vert; Locally Grown Tomatoes, Basil, Fresh Mozzarella; Seared Ahi Tuna with Wonton Chips.

Alvear Fino En Rama Dry Sherry

Tennesse Rye Manahattans

First Course

Compressed Watermelon, Palm Valley Aqua Greens, Balsamic Pearls, Charred Vidalia Onion Jus

The Four Graces Pinot Blanc, Willamette Valley 2014

Second Course

Seared Scallop and Local Snapper Ceviche, Kaffir Lime, Datil Peppers and Celery

Foley Santa Rita Hills Chardonnay Barrel Select 2012

Third Course

Seared Elk, English Pea Puree, Rosti Potato, Natural Jus

Piccini Brunello di Montalcino Riserva 2009

Cheese Course

Local Artisan Cheese, Duck Bacon and Tomato Jam

Piccini Brunello di Motalcino Riserva 2009

Dessert

Caramelized Bananas, Kona Salted Caramel Ice Cream, Chocolate Gateau, Macaroon

Chalk Hill Botrytised Semillon 2011