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
