Our "kick off" dinner of the 2014 - 2015 club year proved to be an excellent start to the season. We returned toThe Plantation at Ponte Vedra for a wonderful dinner created by an old friend of The Wine & Food Society of Jacksonville.
On October 23, 1992, Chef Craig Porter prepared an exquisite meal for The Wine & Food Society of Jacksonville as it celebrated its inauguration into The International Wine & Food Society. Throughout the years, Chef Porter has played an important part in our events, either in a teaching roll or preparing memorable dinners for us. This evening was no exception, as, once again, we enjoyed another memorable meal.
A MEDITERRANEAN EVENING MENU
Passed Hors D'oeuvres
Fava Bean Crostini
Kefta Skewers with a Tzatziki Dipping Sauce
Spanakopita
Danish Feta on Pita Round
Segura Viudas Brut Reserva Heredad Cava
Fish Course
Seared Branzino over a Cous Cous Tapenade with Tomato Saffron Broth
Mauro Sebaste Gavi 2012
Salad Course
Fattoush Spinach and Arugula Salad with Fennel, Cucumbers, Tomato & Mint and a Pomegranate Molasses Vinaigrette
Chateau du Jaunay Muscadet Sevre et Maine 2012
Entree
Rosemary & Garlic Grilled Double Lamb Chop
Pasticio Ziti and Vegetable Bundle
Vitiano Italy 2011
Chateau Lafon-Rochet Sainte-Estephe 1995
Cheese and Nut Assortment
Dessert
Baklava and Kataifi
