It was a Calling of the Clan and a Wearing of the Plaid as members of the Jacksonville Branch gathered at The Players Championship Clubhouse in Ponte Vedra, also known as the 19th hole, for a memorable Scottish dinner. As we learned from our dinner chairs, the food in Scotland has changed very little over time, relying on salmon and other fish, venison, beef and root vegetables Chef Cousson did a remarkable job of creating updated interpretations of Scottish classics. Attendees were encouraged to wear plaid.
Meal 1: Scotch Quail Egg; Scottish Smoked Salmon on a Corn Blini; Fish & Chips with Remoulade Sauce
Wine 1: NV Ferrari "Perle" Rose, Trentino, Italy
Meal 2: Amuse-Bousche of Potato & Leek Soup with Crostini and Caviar
Wine 2: N/A
Meal 3: Pan Seared Grouper with a White Bean and Asparagus Medly, White Wine Butter Sauce and Fresh Herb Tapenade
Wine 3: 2011 Sohm & Kracher, Gruner Veltliner, Niederosterreich, Austria
Meal 4: Peppered Loin of Venison with Roasted Parsnips, Sweet Potatoes and Celery Root Puree and Beetroot Glaze
Wine 4: 2008 Chateau La Nerthe, Chateauneuf-du-Pape, France
Meal 5: Grilled Angus Filet with a Crushed Potato Cake, Haricot Vert and Baby Carrots, Cabernet Glaze
Wine 5: 1997 Cheateau Lynch Bages, Grand Cru Classe, Pauillac, France
Meal 6: Raspberry Lemon Trifle: Raspberry Compote, Lemon Mousse, Ladyfingers and Fresh Raspberries
Wine 6: NV Ferrari "Perle" Rose, Trentino, Italy