Thursday, August 13, 2009, 6:30 P.M. -- Acqurelllo, San Francisco ~~ Featuring The Wines of Beppe Ca'Viola of Piemonte, Italy:
It is with enormous pleasure to announce this outstanding tasting of Beppe Ca’Viola wines from the graceful Langhe region of Piemonte, Italy. Beppe was voted Italy’s #1 winemaker of 2002. A recent review read; “Ca’Viola’s painstaking selection of fruit and his winemaking talents, have given us a truly great wine with spice, wild berry fruit and tobacco leaf on a multi-faceted nose, tannic yet velvety in the mouth - elegant and lengthy”. Beppe and his wife Simonetta, have created a tidy complex on their hill behind Dogliani where he vinifies the grapes from their estate vineyards. They also have a labratory for his research and consulting. San Francisco’s legendary Acquerello featuring the magnificent creations of Executive Chef/Partner Suzette Gresham-Tognetti, accompanied by the exquisite wine service of Co-owner Giancarlo Paterlini was chosen to showcase these outstanding selections. Suzette has come forth with her best work featuring sublime presentations of perfectly executed dishes. We will be joined by distributor John Lewis and his beautiful wife, Tiziana, of Un Pò Pazzo, Inc. who will guide us through this culinary adventure. We hope you will join us for this enticing evening filled with the flavors of Piemonte. Space is limited and I encourage you to sign up early if you plan to attend. Members $225.00 Guests $275.00
~ Reception ~
Assorted Hors d’Oeuvre NV Borgo Maragliano Brut
~ Menu ~ • Lamb’s Tongue with Celery, Hearts of Fire, salsa verde and black Gaeta olive oil Dolcetto D’Alba D.O.C. “Vilot” 2007 Dolcetto D’Alba D.O.C. “Barturot” 2007 •• Sturgeon slightly smoked over shredded beef oxtail with a red wine drizzle Barbera D’Alba D.O.C. “Brichet” 2007 ••• Rabbit filled Agnolotti with Taggiasca olives and prosciutto Langhe Rosso D.O.C. “Bric Du Luv” 2004 •••• Poached Guinea Hen in it’s own juice with fresh black truffles and “verdure incavolate” Langhe Nebbiolo 2006 ••••• Grilled Short Rib of American Kobe Beef baby squash and horseradish essence Vino Da Tavola Rosso“L’Insieme” 2005
Basil Gelato with roasted strawberries and pistachio praline 2007 Moscato Borgo Maragliano
Homemade biscotti ~ Selection of coffees or teas
Sunday, October 18, 2009, 6:30 P.M. -- Luce Wine Restaurant, InterContinental Hotel, San Francisco, CA
We are honored to have as our guest, John Avery M.W. and his lovely wife Sarah. John is the International Wine & Food Society Honorary World President and former Chairman of the Institute of Masters of Wines. The MW qualification is regarded in the wine industry as one of the highest standards of professional knowledge. There are only 280 individuals worldwide which hold this prestigious designation. It was a pleasure to be in John’s company for the California & Oregon wine dinners I presented in London with the IWFS London Branch. We were fortunate to hear him speak last year at the IWFS 75th Anniversary Celebration in London where he delivered the impressive André L. Simon Lecture: “The Effects of Climate Change on Viticulture and Wine Production”. When contemplating where to hold such an event I finally decided on showcasing the enormous talents of French Chef Dominique Crenn of the Luce Wine Restaurant at the InterContinental Hotel in San Francisco. Chef Crenn was named Esquire Magazines Best Chef of the Year for 2008, Her cuisine is compelling artistry with delicious flavors. She is a perfectionist who is passionate about using only the highest quality ingredients. I found her cuisine at a recent special dinner at par with any chef in the Bay Area -- she is quite extraordinary. You can see her compete in the Iron Chef Competition this Sunday evening. I am always buoyantly enthusiastic when a Chef comes “out of the box” to present a truly remarkable menu. Without request, it was with great pleasure to learn that she was preparing frog legs, since I have long-missed this delicacy since my reminiscent trips to Paris . I have included formidable wines from the 1988 vintage in celebration of Chef Crenn’s superb creations, and our honored guests. Jack Rubyn, Chairman IWFS Marin
