PRESIDENT’S SUMMER LUNCHEON 2024
ROCHESTER, MINNESOTA CHAPTER
And it didn’t rain. The skies were threatening and the luncheon was to be held outdoors.
The hosts, Rafa and Vicky Sierra, had set a long table under an awning in their backyard, counting on a typical Minnesota summer’s day, bright and temperate. The clouds assembled but didn’t ruin the luncheon, curated with Chef/owner Erik Kleven of Bleu Duck Kitchen, assisted by Jenny Becker and Ben Weimer. The color scheme mirrored that of the Columbian futbol team, Rafa’s national side, which was to play in the Cup finals. Rafa planned a celebratory meal in anticipation.
Menu
Scallop Crudo with Lemon Pesto, Serrano Chili, Red Onion and Caviar on a Potato Skin and Creme Fraiche, Gosset Blanc de Blancs; Butter Poached Lobster, Cantaloupe Gazpacho, Parsley-Tarragon-Chive Salad, 2020 Jaboulet Paul Aine Hermitage La Chapelle Blanc; Seared Duck Breast, Sweet Potato Puree, Orange and Honey Vinaigrette, Pomegranate, 2016 Chateau La Nerthe Chateauneuf du Pape blanc Clos de Beauvenir; Wagyu Sliders, Brioche, Manchego, Micro Arugula, Pickled Red Onion, Chorizo Gravy, 2006 Lopez de Heredia Vina Tondonia Reserva; Elk Osso Buco, Braising Jus, Creamed Polenta, Roasted Parsnip, Gremolata, 2000 Chateau Cos d’Estournel Saint Estephe; Blueberry Pie, 2021 Riesling Eiswein, Dr. Loosen.