Ship’s Lunch
Carnival Horizon Coed, our 396th Event
February 8, 2020
Bob Dickinson was awarded the IWFS BDA Gold Medal at this grand event in recognition of his many outstanding contributions to the Miami Branch including his long and distinguished service as Chairman of the Wine Committee and Director, and his enduring volunteerism in hosting numerous events including the outstanding and nationally known Ship’s Lunch annually. In addition, Cyrus Marfatia, Vice President of Culinary and Dining, Carnival Cruise Lines, was awarded the Certificate of Appreciation for the many years of memorable and outstanding Ship’s Luncheon events he has expertly organized and presented at the request of the Miami Branch and our honored Member Bob Dickinson.
Bob secured the splendid Carnival Horizon where he hosted this year's Ship’s Luncheon. For 2020 he paired nothing but superb wine selections from our cellar with his dazzling gourmet menu for the Miami Branch and our friends. We were delighted to be joined by friends from the Palm Beach, Boca Raton, and New York IWFS Branches. The over the top reception was served with 2007 Dom Perignon, followed by 2012 Corton Charlemagne, Grand Cru, Pierre-Yves Colin-Morey, then 1999 Chambertin-Clos De Beze, Grand Cru, Faiveley. Next Bob served up a favored Pauillac with the lamb, 2000 Chateau Pichon Longueville Baron. For the next course we sailed back stateside and served side by side 1997 Ridge Montebello and 1997 Robert Mondavi Reserve Cabernet Sauvignon with the perfect NY Strip. For the finale with flair, a delightful assortment of cheese and condiments followed by Patissier Art were served, and 2003 Chateau Suduiraut Sauternes was offered after we finished our '97 cabs. The splendid menu is below.
Menu
RECEPTION
Lobster , Brown Butter Espuma, Sour dough Fries
Tomato Water , Ham Fat & Aromatic Herbs
Stone Crab & Otoro, Salted Plums
Savoury Chanterelle Cookies
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Traditional Caviar Service
LUNCHEON
Alaskan King Salmon
Young Turnips, Fava Beans, Garden Herbs, Coriander Oil
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Jidori Chicken
Walnut Milk, Red Wheat Miso
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Lamb
Tempered Saddle & Lamb Leg Bacon
Roasted Sheep Milk Onion, Whipped Chanterelle Broth
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USDA Prime NY Strip
Sweetbread, Smoked Marcona Almond Jus
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Artisanal Cheese & Condiments
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“Patissier Art”
Fermented Apricots, Guanaja 70%, Carob Cookies