2021 President's Luncheon

A Breath of Fresh Air

The Monterey Peninsula Branch of IWFS reunited for the annual President’s Luncheon on June 27, 2021. Celebrating its 265^th event, members gathered at the Monterey Peninsula Country Club Beach House, a favorite spot along 17-Mile Drive, lacing the California coastline. Event Hosts Jim and Lisa Luscombe, along with Sommelier Peter Tansill, worked closely with Executive Chef Daniel Furey to craft a summer sea-breeze menu of fresh seasonal fare and innovative wine pairings. The group enjoyed a rare Rosé of Grenache from Roar Wines – rescued from the smoke-tainted skins of the grenache vines –  which paired perfectly with the heirloom tomato and burrata salad. Another original pairing was the surprising Domaine Vincent Lumpp red Burgundy with Casco Bay diver scallops – a smoky sensation. Most importantly, members rekindled friendships and the revival of Monterey Peninsula branch events after a year and a half of Covid isolation.

Reception

Chickpea Crisp, Salmon Mousse, Smoked Steelhead Roe, Chervil
Braised Short Rib Stuffed Arancini, Black Pepper Aioli

Minted Cucumber Gazpacho, Vegetables al la Grecque
Mailly, Brut Reserve Champagne Grand Cru

First Course

Heirloom Tomato Salad
Compressed Stone Fruit, Burrata Cheese, Arugula,
Everything Spices, Extra Virgin Olive Oil
Roar Wines, Rosé of Grenache, 2020

Second Course

Casco Bay Diver Scallops,
Smoked Corn Purée, Buttermilk & Herb Emulsion,
Corn and Pepper Salad, Crispy Prosciutto
Domaine Vincent Lumpp, V Lumpp Givry 1er Cru Clos St Paul, Burgundy, 2016

Third Course

Herb Crusted Rack of Lamb
Eggplant and
Roasted Tomato Timbale, Mint Pistou, Syrah Lamb Jus
Tardieu – Laurent, Chateauneuf du Pape Vieilles Vignes, 2017

Dessert

Lemon Almond Olive Oil Cake
Poached Apricots, Lemon Curd,
Raspberry Sorbet
Rinaldi, Brachetto d'Acqui, 2018