Repast, December 11, 2021

Our Big Event for the year was a delight for all. Many of us, particularly the women, got into the Roaring 20’s flair. John Henry wore his grand-father’s tuxedo with tails. The wines were excellent and the food was well paired with them. With everyone fully vaccinated we were able to take off our masks and enjoy each others’ company in real life.

Click here for photos of the soirée. (You can download selected or all photos by clicking on the 3 dots in the upper right corner.) Also available:
Program and Menu.

Many thanks to our hosts Ed Coyne and Lisa Long, and to our sponsor and St. Francis Yacht Club member Beth DeAtley.

The Food and the Wines:

Hors d’oeuvres Course: Dungeness Crab on Endive Caviar, Chives, and Egg Whites on a Chip	Margaine Brut Rose Champagne Drappier Blanc de Noirs Brut
Fish Course: Seared Scallops, Lobster Reduction Sauce and Pea shoots	2018 Châteauneuf-du-Pape Blanc, Saint Préfert
Main Course: Seared Wagyu, Basil Potato Purée, Cognac Peppercorn Reduction	2011 Rioja, Bodegas Muga, Seleccion Especial Reserva
Cheese Course: Aged Goat Cheese, Brie, Cave Aged Emmental with Toasted Marconas, Membrillo, Cranberry Walnut Toast	2002 Burgundy, Clos des Lambrays, Grand Cru
Dessert: Raspberry Chocolate Mousse Cake, Raspberry Pureé	2001 Doisy Daene Sauternes 2001 Laufaurie Peyraqueys 1955 Fonseca Port