The IWFS Monterey Peninsula Branch held its 271st event, the President’s Dinner, on September 18, 2022, at Woody’s at the Airport.
Executive Chef Tim Wood has brought his experiences in the Catskills, Manhattan, and 12 years at the Carmel Valley Ranch to create a restaurant venue whose key to success is not only in locally sourced meats and produce and fresh seafood, but in keeping an ear out for what the local clientele is seeking in a relaxed atmosphere with high-end cuisine.
For the IWFS event, the family-friendly restaurant was transformed into a cinnamon and sage candlelit dining experience, with the sun setting over the Pacific through tall windows overlooking the Airport’s runway. Hosts Jim and Lisa Luscombe welcomed guests with a champagne reception featuring various champagnes from the Branch cellar.
The seating chart queried “Where in the world are you sitting?” with guests organized by different wine-making countries – Italy, Spain, Chile, and on. Chef prepared a four-course dinner featuring local fresh produce from Swank Farms, fresh day boat scallops, Sonoma duck, and New York steak. With the Branch sommelier on vacation, the event hosts selected the wine pairings. The first course, a parmesan reggiano lemon risotto, was paired with a 2020 Domaine La Clef du Récit (Anthony Girard) Sancerre. For the second course of duck breast ratatouille, the 2019 Willamette Valley Anam Cara Cellars Reserve Pinot Noir was a scrumptious complement. The third course, a whole roasted prime New York Steak with a Boëté Cabernet Franc reduction melded seamlessly with the 2018 Boëté Reserve Cabernet Franc, Carmel Valley. The final dessert course consisted of a selection of cheeses paired with a Speyside Scotch.
Chef provided an entertaining introduction to each course, and he and his team were presented an IWFS Certificate of Appreciation. The specially crafted dishes and outstanding kitchen and serving teams integrated flawlessly into a memorable dining event.