The primary dishes served were chosen from Vancouver Cooks 2, Chefs' Table Society of British Comumbia, 2009, which was given to attendees of the IWFS 2012 Vancouver International Festival "Culinary Crossroads," September 11-15, 2012. Page numbers are indicated in the Course list. This fine food was complemented by several older Bordeaux and other French wines from the Branch's cellar.
Meal 1: Dungeness Crab Spoons with Wasabi Emulsion & Asparagus (p 41); Pate with Crostini & Dijon Mustard; Ahi & Salmon Tartar in Savory Sesame Cornets
Wine 1: Mumm Napa DVX; Domaine de la Denante Macon Villages 2006
Meal 2: Duck Confit Ravioli with Cipolini Onion and Chestnut Chutney (p 211)
Wine 2: Gevrey Chambertin, Rossignol 1986; Montus 1995
Meal 3: Dry Aged Ribeye with Morels, Nugget Potatoes and Gentleman’s Butter (p 145)
Wine 3: Ch Lynch-Bages, Pauillac 1976; Ch Mouton-Rothschild, Pauillac 1976
Meal 4: Bib Lettuce & Lamb's Ear with Lemon Vinaigrette, Brie, Epoisse, and Camembert
Wine 4: Jobard Meursault 1999
Meal 5: Grand Marnier Soufflé (p 98) with Vanilla Sauce, Chocolate Sauce and Chantilly Cream
Wine 5: Myrat Sauternes 2007