411 in the Fall

Our Norfolk Branch was treated to a cornucopia of flavors, textures and colors at our Fall event held at the 411 Restaurant and Lounge in downtown Norfolk. The gourmet seven-course meal was created by chef and owner Danny Rwa.

While dining, members were asked to ponder the words of Julia Childs: "Certainly one of the important requirements for learning how to cook is that you also learn how to eat. If you don't know how an especially fine dish is supposed to taste, how can you produce it? Just like becoming an expert in wine - you learn by drinking it, the best you can afford - you learn great food by finding the best there is, whether simple or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences."  Can the core experience of The International Wine and Food Society be summed up any better?

Our fabulous meal consisted of: Pumpkin soup paired with a Terlano Chardonnay; Scallop and Uni with seabean asparagus and cauliflower sauce paired with a Mark West Pinot Noir Black; Beets by Blake (yellow and purple beets, goat cheese, blackberries and pork belly) paired with a Hogue Gewurztraminer; Boneless Saddle Rabbit: Pomeroy mustard sauce, grapes, butternut squash, toasted pumpkin seeds and basil baby bakers paired with a Sassoregale Vermentino; Wagyu Flat Iron, chicken of the woods, yellow chanterelle, and toasted endives paired with a Red Schooner Malbec; Chicken drums Confit; creamy potatoes, brussels sprouts parm cream, pearl onions and cherry tomatoes paired with a Santa Marg Prosecco; and finally Brownie on Gold paired with a Columbia Merlot. We'll remember this one for a long time!!