Event Pictures
September 12, 2010 - Riedel Crystal Seminar, Wine Tasting & Lunch
A fascinating seminar on the importance of the glass (the tool) in the appreciation of fine wines was presented by Daniel Vu, Director of Winery Sales, Riedel Crystal of America, at the Cedar House Sports Hotel in Truckee, on Sunday afternoon, September 12. Patricia Baird, owner and proprietor of the boutique hotel, along with Chef Jacob Burton, presented a menu which paired perfectly with wines from the club's cellar. Each of the guests went home with a set of four different Riedel glasses as a souvenir of a delightful afternoon.
Canapes: Truffled Mushroom Bruschetta on White Polenta, with Micro Basil Garnish, Ahi Poke, with Sesame, Sweet Chili and Ponzu, on Wonton Chips.
Salad: Late Summer Mesclun Mix, Candied Walnuts and Aged Sherry Vinaigrette.
Entree: Coq au Vin, House-Cured Pork Belly, Fried Fingerling Salad, Jus de Poulet.
Dessert: Rainbow Farms Apple Tart, Caramel, Hand Rolled Pie Crust
Wines served during the seminar included a 2009 Duckhorn Napa Valley Sauvignon Blanc, a 2006 Evans and Tate Margaret River Chardonnay, a 2002 Ken Wright Canary Hill Vineyards Pinot Noir and a 1996 Sterling Vineyards Reserve Cabernet Sauvignon. During the social hour that preceded the seminar, a 2008 Domaine Tempier Bandol Rose was served to complement the hors d'oeuvres.
August 15, 2010 - A Summer Evening Overlooking Lake Tahoe
The rustic Lake Tahoe Home of Bruce and Nora James provided the setting for a fascinating summer party. Given that the house was the former home of Howard Hughes, Bruce and Nora can regale their guests with tales of the famous people who visited in the past. Conversation, like fine wine, flowed freely.
The group was graced by the presence of Dr. Mark Janes, a Certified Wine Educator and Sommelier, a Master of Wine candidate, and the wine writer for The Reno Gazette Journal and The Reno Magazine. Dr. Janes worked with the club's cellar master, James Barnes, and with Chef Peter of Mountain Magic Catering, to pair the club's wines with the evening's menu, and provided an enlightening talk on how the texture of various wines enhances the enjoyment of food.
Hors d'oeuvres: Petit Mesquite Smoked Prime Rib Eye Steak and Jack Quesadilla Circles with Santa Rosa Plum Chutney, Coriander Seared Rare Yellow Fin Tuna on Curled Crisps with Pickled Ginger Miso Sauce, Rosemary Grilled Eggplant Rolls with Tuscan Olive and Sheep's Milk Feta Tapenade, paired with Leclerc Briant "La Croisette" Champagne, NV.
First Course: Fire Roasted Pasilla Chili Duck Rellenos with Goat Cheddar Stuffing and Sunburst Cherry Tomato Salsa, paired with 2007 Achaval-Ferrer Malbec, Argentina.
Second Course: Stacked Salad of Heirloom Tomatoes, Broiled Prosciutto, Baked Fresh Mozzarella and Roasted Red Beet Coins and Radish Slaw with Sherry Wine Vinaigrette, paired with 2007 Seresin Sauvignon Blanc, New Zealand.
Main Course: Grilled Alaskan Halibut, Organic Basil Poached Fusilli Pasta with House Roasted Organic Tomatoes, Zinfandel, Kalamata Olives and Parmesan Curls, Purple Basil Flowers and Toasted Walnut Garnish, and Sauce with Wild Mushroom and Caramelized Fennel, paired with 2007 Seresin Sauvignon Blanc, New Zealand.
Dessert:Toasted Hazelnut and Almond Butter Chocolate Torte with Red and Yellow Raspberry Sauce and Chantilly Cream, paired with 2007 Colio Estate Riesling Ice Wine, Canada
July 18, 2010 -2010 It's Finally Summer
Jan and Dave Hardie's mountain home provided a magnificent setting in the upper reaches of Incline Tahoe forest for a party to celebrated the arrival (at last!) of summer's balmy weather. The full moon added a touch of magic to the al fresco dinner.
The menu was planned by renowned chef Mark Extee of Moody's Bistro in Truckee and paired with the award-winning wines of Wrath Vineyard by General Manager Brian Overhauser...
The hors d'oeuvres were passed paired with Wrath 2009 Pinot Noire, Saignee Monterey Rose'.
First Course: Point Reyes Blue Cheese Panna Cotta, Compressed Watermelon and Balsamic Vinegar, paired with 2009 San Saba Vineyard Sauvignon Blanc.
Second Course: EVOO Poached Wild King Salmon, Beet Caviar & Green Goddess Dressing, paired with 2007 San Saba Vineyard Chardonnay.
Third Course: Nirman Ranch Pork Belly, Corn Pudding and Smoked Tomato Froth, paired with 2007 San Saba Vineyard Pinot Noir.
Fourth Course: Durham Ranch Buffalo Rib Eye and Angolotti with Carrot, Raisin and Cumberland Demi-Glace, paired with 2007 877/Noir Syrah, Santa Lucia Highlands.
Fifth Course: Cheese, Nuts, Bread and Figs, Paired with 2008 Noble Wrath Late Harvest Sauvignon Blanc.
June 13, 2010 -2010 Bistro Extraordinaire
Our gracious hostess, Val Davisson, provided her lovely home overlooking Lake Tahoe for a party to welcome summer to the Lake. David Davenport, proprietor and negociant of the North Berkeley Wine Company provided a selection of fine French wines from small chateaux, and Chef Carl Simoneau of Twin Peaks catering offered a sumptuous array of hors d'oeuvres to enjoy while sipping champagne on the patio, followed by a superb five course dinner designed to complement the wines. After a lingering winter, members agreed there could not have been a finer way to welcome summer than at our French Bistro Dinner.