Friday, June 5; Saturday June 6, 2009 Spago, Beverly Hills
First, congratulations to Wolfgang Puck for the 2009 Steven S. Cohen Humanitarian Award. Wolfgang has been at the forefront of humanitarian efforts and we congratulate him for this great achievement. Wine maestro and member, Ed Lazarus created two days of exciting events at the legendary Wolfgang Puck’s Spago Beverly Hills. As always Spago has never failed to “wow” us with spectacular cuisine and impeccable service This year Ed had selected an outstanding presentation of wines for both the dinner and luncheon. Also, we added two superb vintage champagnes to compliment the tantalizing Hors d’Oeuvre that Spago is so well known for. As with Spago’s philosophy to only serve the finest ingredients, the menu for the dinner and luncheon is not available until a few days before the event, but when I arrived and received the menu via email I knew we were in for an astonishing two days. Each and every courses was extraordinary with magnificent presentations in style and flavors. Since we had a smaller group on Saturday I decided at the last minute to present a bottle of 1921 Clos de la Roche – Barolet – an exceptional wine, spectacular in every respect, but as Ed exclaimed “I don’t think I have ever had a bad Barolet”. A few years back at the Ritz Carlton in San Francisco we presented a vertical of Barolet wines spanning various vintages from 1919-1954 in celebration of the life of legendary wine writer and notable IWFS icon, Harry Waugh. John Avery officiated the event, and provided much insight into the mystery of Barolet and the discovery of these coveted wines. The ’21 was a remaining bottle, and Spago was the perfect occasion to serve it. We were all lucky indeed to have revisited and enjoyed this special bottle! During this annual two day celebration in honor of our LA members, all the wines showed extremely well, a special highlight being the flawless 1979 Mumm “René Lalou” Champagne – absolute perfection!
Reception: Hors d’oeuvre: Smoked Salmon Pizza with Dill Crème Fraîche; Spicy Tuna Tartare in Sesame-Miso Tuille Cones; Bone Marrow Crouton with Duxelles of Wild Chanterelles: Tartar of Pickled Oysters on Toasted Rye Crisp - 1979 Mumm “René Lalou” Champagne. First Course:Sautéed Santa Barbara Prawns, Moong Dal, Braised Summer Squash; Indian Spiced Shellfish Broth with Ginger and Fenugreek - 1988 Puligny-Montrachet - Leflaive. Secound Course: Fava Bean and Ricotta Gnocchi, Ragoût of Braised Duck - 1970, 1982 & 1985 Lynch Bages. Third Course: Duo of Veal, Roasted Rack with Cramelized Cauliflower and Blackcurrants, Glazed Tongue with Piperade - 1986 Mouton-Rothschild, 1986 Lafite-Rothschild. Dessert: Savarin & Strawberries.
Reception: Hors D'oeuvre: Spicy Tuna Tartare in Sesame-Miso Tuille Cones; Crispy Kumomoto Oyster Horseradish Cream with Osetra Caviar;Tartar of Japanese Kobe Beef on Crouton with Pickled Porcini Mushroom; Chawan Mushi with Sea Urchin and Fresh Wasabi - 1978 Pierre-Jouët “Fleur de Champagne” First Course:Dover Sole, Maryland Crab, Jerusalem Artichoke Emulsion and Caviar Sauce - 2002 Meursault - Coche Dury 2002 “Meursault Les Gouttes d’Or” - Lafon. Second Course: Slow Roasted Rack of Young Sonoma Lamb, Toasted Farro, Morel Mushrooms and Wild Huckleberries - 1990 Clos Vougeot – Arnoux (en Magnum) 1986 Clos St. Denis - Dujac. Third Course: Selection of Artisanal Cheeses, Toasted Walnut Bread. 1966 Chapelle – Chambertin - Leroy, 1921 Clos de la Roche - Barolet. Dessert: Orange Blossom Honey Nougat Semifreddo.
Farm to Table Cuisine
Thrusday, July 19. 2009, Spruce, San Francisco
Named Esquire Magazines 2008 Best New Restaurant, Spruce has captivated the San Francisco dining scene with innovative contemporary American cuisine, showcasing the freshest local and organically grown produce as well as naturally raised meats and line-caught fish. Executive Chef/ Partner, Mark Sullivan, was named as one of Food & Wine Magazine’s front cover 2002 “America’s Best New Chefs”. His extensive culinary experience, both in the United States and Europe, has culminated in his vision of “farm to table”, which celebrates cuisine from the source. We enjoyed carefully selected unique wines for each course, spanning from a Grand Cru Champagne, Alsatian Pinot Gris; Grand Cru Chablis, two glorious Côte-de-Beaune Burgundies and a superb1985 Sauterne. This was a remarkable culinary experience with flawless executions, impeccable service and delicious dishes.
Reception: Hors d’Oeurve: Gougères, Heirloom Tomato Gazpacho - NV Lenoble Grand Cru Blanc de Blanc.First Course: Duo of Foie Gras, Poached and Preserved Apricots - 1994 Pinot Gris Rangen De Thann Clos St. Urbain – Zind-Humbrecht. Second Course: Grilled Yellowtail, Corn Fondue, Braised Foraged Mushrooms - 1992 Chablis Grand Cru Moutonne - Long Depaquit. Third Course: Veal Loin, Swiss Chard, Duck Fat Potatoes, Bordelaise - 1990 Château Corton Grancey - Latour, 1990 Pommard “Les Croix Noirs" - Moillard. Fourth Course: Strawberry Frasier, Lime Chibouste. Dessert: 1985 Suduiraut Sauternes.
