| Dear Members and Friends: Please find below our final menus and expanded wine selection for this year’s tour de force weekend at One65! This Weekend Celebration is dedicated to the memory of mydear friends and mentors, Haskell and Rae Norman We are delighted to present our 18th annual Bordeaux and DRC weekend in San Francisco. As you will read, Master French Chef Claude Le Tohic has created perhaps the most innovative culinary center in the country. Six floors of extraordinary culinary flair – the ground floor a Patisserie & Boutique featuring French pastries and chocolates, floors two and three the Bistro and Grill, floor four “Elements” a luxurious Bar and Lounge, floor five, his fine dining Restaurant O’ and floor six his spectacular kitchen, chef’s table and private dining rooms.The announcement features event itineraries and wine selections for both days, along with pricing. Menu’s for each day are in the planning stage and will be announced shortly. We hope you will consider joining us for this not-to-be-missed culinary experience. Jack Rubyn, Chairman IWFS Marin |
| International Wine & Food SocietyMarin County Branch ~ Haskell Norman ChapterP.O. Box 987, Sausalito, CA 94966-0987Phone: 415.332.6937 • www.iwfsmarin.com • E-mail: *protected email*18th Annual Bordeaux & DRC WeekendOne65165 O’Farrell, San FranciscoFriday, August 16, 2019 7:00 p.m. ▶Black Tie◀ Bordeaux DinnerSaturday, August 17, 2019 11:15 a.m. DRC Luncheon |
| San Francisco has had a long pause in the introduction of a new Chef of French Cuisine. Numerous great French chefs either left for new stations in Las Vegas or retired. It left a significant void in the San Francisco dining scene. With the “big houses” closing, I often wondered if yet another great master French Chef would grace San Francisco. Claude Le Tohic, a conceptional visionary, has created a culinary masterpiece, a center featuring six floors of four distinct modern French dining experiences under one roof, each floor with a flawless approach to a unique concept and superb culinary offerings. The attention to detail of each venue was well thought out and indeed a great tribute to the culinary arts. We spent much time searching for a grand culinary experience to showcase this hallmark two-day event. Our quest ended with an extraordinary dinner at Chef La Tohic’s O’ restaurant – one of the finest dining experiences we have encountered. His approach is a meticulous balance of flavors, a blending of modern styling with reminiscent French touches that tease – simply culinary euphoria. The O’ restaurant opened three weeks ago — the wait was well worth it. Chef Le Tohic’s credentials are exceptional – the following is an excerpt from their website: “Le Tohic’s culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic recognized at an early age that the culinary arts were his calling. He started waiting tables but was soon working side by side with his parents, learning all aspects of running the business. Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians’ at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, less than a year later he became chef de cuisine, working alongside Joël Robuchon, at Jamin, a three-Michelin star restaurant in Paris. In 1998, Le Tohic stepped into a lead position at the Centre de Formation d’Apprentis Interconsulaire de l’Eure (CFAIE), a prestigious apprenticeship program. In 2004, in the presence of the president of the French Republic, he received the highly revered, peer-juried “Meilleur Ouvrier de France” award for his efforts in preserving, advancing and perpetuating the tradition of French cuisine. Le Tohic is the only active chef in the U.S. who has been honored with this prestigious award. After seven years of inspiring work at the CFAIE, Le Tohic moved to the United States, where his creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas. Claude Le Tohic has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of “Les Maîtres Cuisiniers de France” (Master Chefs of France). Despite his distinguished credentials, Claude Le Tohic remains a grounded and humble professional, continually inspiring those around him and excited to share his talents with the world.” The Bordeaux evening will begin with a champagne and hors d’oeuvre reception on the sixth floor with our dinner held in the Cherrywood Room. Chef La Tohic will be preparing an incomparable menu for this celebration of Lynch-Bages wines. The DRC luncheon will be held on the fifth-floor Restaurant O’, yet again with Chef La Tohic presenting a personalized menu to highlight a Burgundian afternoon. We will begin with a private tour of the entire facility, followed by a Champagne and hors d’oeuvre reception and the DRC luncheon.We hope you will join us for a sensational culinary experience. |
Friday, August 16, 2019 7:00 p.m.▶Black Tie◀ Bordeaux Evening Location: Sixth-Floor “Cherrywood Room” Reception Chef’s Selection of Hors d’oeuvre 2005 Comtes De Champagne Taittinger Blanc de Blancs Dinner AMUSE-BOUCHE CAULIFLOWER PANNA COTTA, RED CABBAGE JUS, ESSENTIAL OILSsemoule de chou-fleur en panacotta, jus de chou rouge, huiles essentielles 1978 Château d’Yquem“Y” Ygrec – Lur-Saluces CAVIAR COMPOSITIONCARABINEROS SHRIMP TARTARE, STRAWBERRY GAZPACHO UNAGI AND FARM EGG SABAYON, LEMONGRASS, TOAST MELBA LOBSTER GELÉE, GERANIUM, CORN VELOUTÉ tartare de crevettes, gaspacho de fraise acidulée anguille et oeuf de poule en sabayon, citronelle, toast melbagelée de homard, géranium, veloute de maïs 2002 Louis Roederer “Cristal” Brut Champagne ZUCCHINI CANNELLONI Pumpkin Seeds, Olive, Lemon Confit, Tempura Flowersgraines de courge, olive, citron confit, fleurs en tempura 2002 Joseph Drouhin Marquis de Laguiche Montrachet Grand Cru SEAFOOD ROYALE Scallop, Kumamoto Oyster, Uni, Wild Fennel Emulsionnoix de saint – jacques, oursin, huitre de kumamoto, émulsion de fenouil sauvage 1981 & 1982 Château Lynch-Bages ROASTED TURBOT Seaweed Butter, Shiitake Dashi, Gingerbeurre d’algues, dashi de shiitake, gingembre 1999 & 1985 en magnum Château Lynch-Bages DUCK BREAST Spicy Lavender Honey, Turnip and Porcini, Natural Juscaramelisé au miel de lavande epicé, navet farci aux cèpes, jus natural 1970 & 1975 Château Lynch-Bages SELECTION Of ARTISAN CHEESESsélection de fromages afinés 1947 Quinta do Noval Nacional Port LYCHEE & GRAPEFRUIT Cristalline Rose Water, Mascarponecristalline à l’eau de rose, mascarpone 1979 Château Rieussec Sauternes Mignardises Cartchariot de mignardises Members $950.00 Guests $1,100.00(First time guest attendees may attend at the member rate)Dress: Black Tie / / / Saturday, August 17, 2019 11:15 a.m.DRC Luncheon Location: Fifth-Floor Restaurant O’ ❧ Private Tour of One65 ❧ Reception Chef’s Selection Hors d’oeuvre 2008 Pol Roger “Cuvée” Sir Winston Churchill Brut Champagne Luncheon CANAPE CRISPY SHRIMP, CARABINEROS TARTAREcrevette croustillante, tartare carabineros 2002 Meursault – Coche-Dury AMUSE-BOUCHE AVOCADO AND TOMATO INFUSION, GERANIUM, OLIVE OILsalad de légumes d’été, avocat et infusion de tomates, géranium, huile d’olive STEAMED SCAMPI OSSETRA CAVIAR, SHELLFISH GELÉE, CORAL MAYONNAISEvapeur de langoustines au caviar osciètre, gelée de crustacés, mayonnaise coraline 1994 Corton Charlemagne – Coche-Dury HALF-SMOKED SALMON WASABI NAGE, SHIITAKE, ZUCCHINI BLOSSOMconfit au beurre d’algues, dashi de shiitake, gingembre 1991 & 2002 Domaine de la Romanee-Conti Grands-Échézeaux DRC SPICY LAMB SHOULDER COOKED 72 HOURS, FRESH CHICKPEAS, NATURAL JUSépaule d’agneau épicée cuite 72 heures, pois chiches frais, jus naturel 1986 & 1987 Domaine Leroy RichebourgChairman’s Surprise Special Selection CHEESE CARTSELECTION OF ARTISAN CHEESESsélection de fromages afinés 1890 Taylor Port POACHED PEACH BLACK CURRANT SYRUP, ALMOND BISCUIT, GERANIUM ICE CREAMpêche pochée au cassis, sabayon aux amandeset pain de Gênes, glace au geranium 1959 Château d’Yquem Mignardises Cartchariot de mignardises Members $1,200.00 Guests $1,350.00(First time guest attendees may attend at the member rate)Dress: Business Smart |