The Wine and Food Society of San Francisco
December 17, 2003, The French Club
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The first Society Christmas Dinner under the supervision of new French Club chef, Bernard Chirent, was a great success. The food highlights were a warm lobster salad with a capucine vinaigrette and an unusually tender loin of venison with a wonderful creamed balsamic vinegar sauce. Special cellar treasures presented were a 1983 Chateau Margaux and a 1990 Robert Mondavi Cabernet Sauvignon. (NB)
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The Wine & Food Society of San Francisco
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