A French Tribute Dinner

 On September 17, 2016 members of The Wine & Food Society of Jacksonville joined at The Plantation at Ponte Vedra for an outstanding French dinner. Executive Chef Craig Porter had created the Initial Inaugural Dinner for our Branch on October 23, 1992 and since that time has done 14 dinners and classes for us. The inspiration for the dinner came from that very first dinner. He has always been enthusiastic with the events he has helped create for us and unfortunately for us, plans to retire this year. Chef Porter was given a certificate of appreciation recognizing his efforts, dinners and classes for the Branch as well as a IWFS baseball cap. All red wines and Champagne came from the WFS Jacksonville Cellar.

Menu

Reception

NV Perrier-Jouet Champagne

Belon Oyster "Shooters" with a Tarragon Mignonette

Pissaladiers

Seared Foie Gras on Flatbread with Caramalized Apple and Green Grape Port Demi

Emmantaler Gougeres

First Course

2009 Chateau La Nerthe Chateauneuf-du-Pape

Wild Mushroom Pastry

Hen of The Wood, Maitake & Trumpet Mushrooms Sauteed in Cognac and served with Creamed Leeks

Second Course

2014 Louis Jadot Chablis

Seared Sea Bass over Cous Cous Salad with Frisee and a Cava Gastrique

Intermezzo

Cardomom Pear Sorbet

Third Course

1998 Chateau Peby Faugeres St. Emilion Grand Cru

Braised Short Rib Cassoulet

Braised with Cannellini Beans, Sausage & Mirepoix Served with Carrots, Crisp Potato & White Asparagus

Fourth Course

1998 Smith Haut Lafitte, Pessac-Leognan

Cheese & Salad Presentation

Saint Agur, Saint Albray & Fol Epi

Honey Comb, Marcona Almonds & Mixed Greens with Champagne Vinaigrette

Dessert

NV Montaudon Brut Champagne

Hazelnut Napoleon