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FOOD & WINE #19

After our tasting of Washing State Cabernets in September, 2002, we adjourned over to Bob's for dinner.


Bob had de-boned a couple of rabbits and stuffed the daylights out of them.

He was also working on the first course, featuring calamari.


The pan full of calamari and assorted veggies was prepared under the broiler.


Voila!  Calamari & Sun-Dried Tomatoes. The choice of Chassagne-Montrachet might not quite have been perfect, but we did drink this one with enthusiasm!


Bob presented the roasted rabbits.



Roasted Rabbit with some 1999 Jean Tardy Burgundies.



In late September, following our tasting of 1999 Napa Cabernets, dinner was Chez Moi.
A DINNER WITH D-MINUS BROWN

The first plate was a simple tomato sauce I made using fresh heirloom varieties grown by our friends Lucy and Jonathan Tolmach.  The sauce featured Pancetta, Onions and a bit of garlic and the plates were garnished with some freshly steamed clams.

The two Sauvignon Blanc wines were an interesting comparison.  We had a Pavillon Blanc from Chateau Margaux alongside a bottle of Bill Davies' "Origins" Sauvignon from Napa.



Henry Moore decanted a couple of old bottles of Bordeaux:
1982 Chateau Gruaud Larose (brought by Professor Doug "D-Minus" Brown of Georgetown University fame)
and
1982 Chateau Cos d'Estournel
(which was corked!!!  Bummer.)


The main plate was Braised Lamb Shanks, Polenta, Carrots & Mushrooms, Fresh Beets.

SUSAN REPP COOKS & MARJORIE HOSTS
Dinner after one of our wine-tastings!
October 2002


The 1996 H. Billiot Champagne was a major hit with Susan's appetizers!


We needed a second bottle, so I opened a Rene Geoffroy Ros Champagne.  This is quite dry, but really teeming with berryish Pinot Noir fruit.  


When Marjorie speaks, Everybody Listens!


A Turnbull Napa Valley white wine based on Sauvignon Blanc was served alongside the powerful (and hideously expensive) Robert Mondavi "I-Block" Fum Blanc.  Susan prepared a Shrimp and Onion first course.


The Chef Enjoys The Turnbull White!


Henry enjoys a taste of the Cuisine et Vin.


The Chef Prepared Lamb Shanks and we paired these with a couple of 1981 Napa Cabernets:
Ridge 1981 York Creek
Mount Veeder Vineyards 1981 Mount Veeder


Both wines were quite good and, as expected, fully mature.  Each was flavorful, nicely 'dusty' Cabernet.


The Rabbit Food preceded a lovely home-made cake with raspberries.

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