danzajiwfs' photostream

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Uploaded on Dec 9, 2010

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Uploaded on Dec 9, 2010

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Chef Michael provided detailed descriptions of the preparation of each course.

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Uploaded on Dec 6, 2010

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Chef Michael provided detailed descriptions of the preparation of each course.

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Uploaded on Dec 6, 2010

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Chef Michael addressing the branch.

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Uploaded on Dec 6, 2010

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Chef Michael taking a question while servers Alfredo (left) and Hugo attend to the table.

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Uploaded on Dec 6, 2010

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James and Cuba Womack

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Uploaded on Dec 6, 2010

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From left: Charlie Dietz, Deb Dietz, Anita Rhodes, Jim Rhodes, Jan Danza, John Danza

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Uploaded on Dec 6, 2010

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13 members and guests attended the December dinner at Michael's.

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Uploaded on Dec 6, 2010

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Branch cellarer, John Danza, provided a description of the wines selected for our dinner.

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Uploaded on Dec 6, 2010

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Second Course: Hudson Valley Foie Gras "Chaud et Froid" Facon du Chef. Served with a preserved fig preparation.

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Uploaded on Dec 6, 2010

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First Course: Duo of Preserved Tomato, Toasted Walnut Pesto and Buffalo Mozzarella Tartlet & Petite Pate en Croute, Truffle Mayonaise.

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Uploaded on Dec 6, 2010

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The Wines.

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Uploaded on Dec 6, 2010

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Dessert: Grand Marnier Splashee "Hot Chocolate" and Warm Cinnamon Sugar Dusted Donuts.

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Uploaded on Dec 6, 2010

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Sixth Course: Warm Gruyere cheese - Epoisses de Bourgogne, Pickled Black Mission Fig and nut bread toast.

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Fifth Course: Roasted Saddle of New Zealand Venison, Chesnut Puree, Celery Root-Sweet Potato Gratin, Sauce...

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Fourth Course: Roasted Squab "Chartreuse", Confit Cabbage, Vegetable Tian, Crispy Pommes Anna...

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Uploaded on Dec 6, 2010

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Servers Hugo and Alfredo were kept busy serving our guests for the evening.

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Uploaded on Dec 6, 2010

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