2009 Event Pictures
July 19, 2009 Dinner
Chef Arturo Moscoso of Peppoli Restaurant at Spanish Bay, Pebble Beach, California presented a menu of traditional Tuscan food, paired with fine Italian wines from the club's cellar to highlight a festival of Italian food and wine at the Lake Tahoe home of Jennifer and Ken Balestrieri on Sunday, July 19. The festive colors of the Italian flag decorated the tables, along with baskets of traditional Italian delicacies, to add to the fun of the evening. In addition to hors d'oeuvres and a first course of antipasti with charcuterie, cheeses, olives and grilled bread, highlights of the menu included roasted porcini risotto, osso bucco all'Antinori and a dolce tiramisu for dessert.Wine selections included Sergio Mionetti Prosecco, NV, 2008 Christopher Paul Pinot Grigio, 1999 Pio Cesare Barbaresco, and the excellent 1998 Antinori Guado al Tasso, with Baroncini Il Santo, NV with dessert.
June 18, 2009 Dinner
Host and hostess: Stuart and Geri YountAn elegant four-course dinner served by Chef Jean Pierre of Le Bistro was paired with the fine wines of Arger-Martucci Vineyards at the June meeting of the Lake Tahoe Chapter. Kosta Arger, a delightful raconteur, amused the guests with his lively stories of founding the winery, and Crystal Point, the Yount's spectacular home provided a stunning view of the lake.
Annual Meeting, May 24, 2009
The Annual Meeting was held on May 24, 2009 at Mike and Cindy Chamberlain's house there was a bountiful potluck that provided delicious food to accompany wines from the chapter's wine cellar.
Conrad's Steak House, Tahoe Biltmore, March 2009
Old World Wines versus New World WinesHors d'ouvres: Butter poached Beausoleil oysters with creme fresh, Lobster canape with champagne braised fennel and bosc pear. Schramsberg Blanc de Blanc, '05
First Course: Portabella mushroom and vegetable medley terrine with mache and grapefruit salad, dressed with chive oil and served with a peach, Gruner syrup. Bernhard Ott, Gruner Veltliner vs. Rustenberg Chardonnay, '06
Secod Course: Seared Ahi tuna over chickpea Provencal, served with blackberry burgundy gastrique. Nelles "Ruber" Spatburgunder Ahr, '07, vs. Pyramid Valley "Calvert" Pinot Noir, '06.
Third Course: Filet of beef tenderloin, stuffed with gorgonzola, accompanied by acorn squash, golden potato and grilled wild mushrooms. Served with veal demi-glace. Mitolo "GAM" Shiraz, McLaren Vale, '06 vs. Jaboulet Aine, Hermitage La Chapelle, '98.
Dessert: Chablis-poached pear served over toffee cake. Lieutenant de Siggalas, Sauterne, '04.
Our club cellar master, John Allen, has been focusing many of his recent purchases on some countries that have more recently come to the attention of oenophiles. As a result, he came up with the brilliant idea of pairing similar wines from the Old World and the New. Working with Jeremy Wilken, the food and beverage manager of the Biltmore, the two came up with a menu that complemented the wines that John selected. The wines, and the exquisite menu, sparked conversation, contention, and a lot of fun.Archived Photos: 2008