February 2012 Dinner

Theme	February 2012 Dinner
Venue	La Cumbre Country Club
Location	Santa Barbara
Date	Feb 24, 2012
Time	6:30 pm
Chef	Eric Widmer

Course I

Food: Duck Terrine, Beef Tartar, Cambridge House Smoked Salmon Pizza with Crème Fraiche

Wine: Hanzell Sonoma Chardonnay 2007, Roederer Estate Brut

Course II

Food: Oysters and Pearls

Wine: RWC “Les Mesnil” Champagne, Champagne Le Noble

Course III

Food: California Pheasant Breast, Pan Roasted with Pearl Onions, Prunes in Armagnac, Braised Bacon, Spinach and Potato Pancake

Wine: Orogeny Russian River Pinot Noir 2006, Chalone Monterrey Pinot Noir 2006

Course IV

Food: New York Strip, Roasted in an Herbed Salt Crust, with Creamed Morels and Aged Madera on Toast

Wine: Araujo Cabernet Sauvignon 1991, Cos D’Estournel 1981

Course V

Food: Chocolate Cherry Shortcake with Vanilla Ice Cream

Wine: Graham Port 1986

Photos

(click to enlarge)

The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.

André Simon Wine & Food Society Founder (1933)

Credits | Privacy | Accessibility