It was time for a Holly Jolly Christmas as thirty-nine members and guests gathered several days before Christmas to toast the season. With catering by Josh and Intan Agan of Routes Culinary Travels, it was sure to be a success. Guests started at a table of Bubbles and more featuring three Champagnes, one Franciacorta and an Albarino for those who don't favor sparkling wine. A dish of shrimp cocktail provided nibbles there. The next station offered wines from Burgundy, Southern Rhone and Bordeaux. A third station offered Italian and Spanish wines with Alvear Pedro Ximenez Solera 1927 available to enjoy with dessert.
Station One
Buena Vista La Victore Rose Champagne NV
Charles Heidsieck Champagne Brut Reserve NV
Pol Roger Champagne Reserve NV
Ca' del Bosco Franciacorta Cuvee Prestige Extra Brut
Faustino Rivero Ulecia 2022 Albarino
Station Two
Morey Santenay Les Gravieres 1er Cru 2017
Chateau La Nerthe Chateauneuf-du-Pape 2009
Chateau Prieure-Lichine Margaux Grand Cru Classe 1996
Station Three
Valduero I Una Cepa Ribera Del Duero 2017
Boscarelli Vino Nobile De Montepulciano 2019
Bran Caia Illatria 2019
Luigi Oddero Barolo Converta 2017
Dessert
Alvear Pedro Ximenez Solera 1927
Buffet
Mushroom Tartlet with Caramelized Onion, White Truffle & Brie
Southern Profiterole, Smoked Chicken, Pickle
Yellowfin Tuna on Middlins Chip, Shallot, Caper, Miso Aioli, Furikake
Shrimp Toast, Challah Bread, Sesame Scallion
Beef Short Ribs, Rosemary Polenta, Salsa Verde
New York Cheesecake, Brown Butter Apple Compote, Pomegranate, Rosemary
Chocolate Caramel Cake, Kahlua, Ganache, Chocolate Bark