Events
The Washington DC Chapter conducts ten dinner events annually. Dinner Chairpersons are selected by the President and rotate through the entire membership. Dinner events take place throughout the DC, Maryland and Virginia area at restaurants, dining clubs and country club facilities. The food is accompanied by wines selected by the five member wine committee with more than half the wines coming from our extensive cellar facility that has been in existence since the 1950s. Some examples of recurring dinner themes include: Great Wines Dinner, Wine Education Dinner, and Seafood Feast.
April Events
| Theme |
International Faire |
| Venue |
Zaytinya |
| Location |
Washington DC |
| Date |
Apr 12, 2011
|
| Time |
6:30 - 9:30 PM |
A new Washington DC chef strut his stuff at the April meeting of the DC Chapter of the IW&FS. Michael Costa emerged into rarefied air based on his stunning presentations to the 40 plus members and guests gathered at Zaytinya to enjoy the combined flavors of Greece, Lebanon and Turkey. Costa has been running this Jose Andres DC restaurant for about 6 months and he seems to have learned to build on the Andres innovative repertoire. This was never more apparent than with the delicious appetizer served tableside-Mussels "Ouzerie" (cold poached mussels on the half shell with Ouzo "Air “). The mussels were plump and sweet and the Ouzo foam exploded in the mouth with licorice sweetness.
Wine Committee Chair Michael Polmar had his hands full with both the evening’s wine and food pairings and his charge from Dinner Chair Dan Sullivan to keep to the International Theme. Costa’s first course of “Sprouting Asparagus” displayed young asparagus tips emerging from a Greek yogurt topped with bread crumbs. Polmar chose an equally young Austrian Gruner Veltliner to pair nicely with the dish. Continuing the International Theme, he then matched Costa’s exquisitely prepared, Michel Richard inspired Kataifi crusted Black Cod with a rare Pedro Ximenez still white wine from Priorato – Odysseus by Vinedos de Ithaca.
Head on shrimp followed served with a German Riesling Kabinett by Prum. The grilled shrimp were large, generously coated with honey, tomato and ginger, and delicious. Meat courses followed with braised Baby Lamb paired with a well aged 1998 Ridge Zinfandel that stood tall to the dish and a beef short rib that was topped by seared Foie Gras paired with an ultra smooth ready to drink 1998 L’Evangile. Mission accomplished by Polmar having successfully paired wines from Austria, Spain, Germany, USA, and France – a coalition indeed.
A cheese selection from Turkey and Greece completed one of the finest dinners of the year.