The Santa Barbara Branch regularly meets at La Cumbre Country Club,
where Executive Chef Eric Widmer and his staff produce spectacular dishes
to complement our selected wines. The co-chair for the dinner and wine
selections were Bill Hein and his daughter Melissa Gough.
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Seared Crab Cake with Sevruga Caviar
Crostini with Speck And Quail Eggs
Onion Puffs with Jarlsberg And Chives
Le Mesnil Blanc de Blanc
Lenoble Brut Nature
Pine Ridge Chenin Blanc-Viognier
Lobster Bisque
Chalone Pinot Blanc 2006
Sanford ‘La Rinconada’ Chardonnay 2006
Hudson Valley Foie Gras with Pear– Mango Relish
Chateau d’Arche 2005
Pan Seared Duck Breast and Sweet Breads
Whitcraft ‘Bien Nacido’ Pinot Noir 1993
Leroy Pommard 1985
Oven Roasted Elk with Blueberry Sauce, Oyster
Sabayon Winter Vegetable Puree, Parsnips and Carrots
Paul Jabboulet ‘Parallelle 45’Cote du Rhone 2006
Villa Creek ‘High Road’ James Berry Vineyard 2007
Red Beet Napoleon With Tiny Greens, Chèvre and
Port Salut, Candied Pecans
Grand Marnier Soufflé. Vanilla Bean and Chantilly Cream
Quady Essencia 2007