Holiday / Christmas / Auction /Formal Dinner
San Antonio Country Club
December 5, 2010
Event Photos
Photos by Jim Ray and Carolyn Hoelscher
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"Click on any image to enlarge"
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| Diane & Conseller Culinaire Provincial Hon. Randy Mathews; Chevalier George Smith, Officier GG Hatton, VC de Mission Gary Barnes | Dame Shirley Schmerbeck, VC Chargee de Presse Hon Judy Salomon, Madame Janace Wade, Dame Becky Cohen, Madame Diane Mathews | Vice Chancelier-Argentier Wilmer & Dame Elaine Carroll, Monsieur Steve and Madame Crisler | Madame Carolyn & Monsieur William Marshall; Chevalier Joe & Chargée de Presse Carolyn Hoelscher; Madame Lois and Monsieur Henry Yaeckle | Dame Soonalyn Jacob; Madame Carmen & Chevalier Steve Goldberg; Vice Echanson Hon. Daniel Jacob |
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| VC Mission Hon.
Carol Klein (not a thumbnail Photo) |
Maitre de Table Rest Tom & Madame Elizabeth Netting (Grand Hyatt San Antonio) |
VC Gastronomique John Wade; Vice Charge de Missions Gary Barnes |
Monsieur Steve Crisler (St. Phillips
Culinary College) (These are Hyperlinks) |
Maitre de Table Restaurateur Andreas Esparza (Budros) |
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| Manager Sylvia Cevallos, Cheryl & MaitredeTable Restaurateur Marvin Jones (San Antonio Country Club) | Maitre de Table Rest Tom & Madame Elizabeth Netting, Madame June Dreibholz, Chevalier Fred Goldner, Dame Sandi Goldner, VC de Mission Hon. Frederick Dreibholz | Chevalier David Beswick, Madame Gill Beswick | Dame Sylvia Martinez, Monsieur Guy St. Clair Combs, waiter, Dame Susan Carletti | Dame Elaine Carroll, VC de Missions Gary Barnes, VC Argentier Wilmer Carroll |
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| Chevalier
Dennis Martinez and Guest |
Dame Susan Carletti, Monsieur Guy St. Clair Combs |
Becky and Steve Schmitt | John Marotta (The Argyle) |
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| Henry and Lois Yaeckle, Carolyn and Joe Hoelscher |
Janace Wade, Gary & Viv Barnes |
Wilmer Carroll and Marvin Jones (San Antonio Country Club) |
Becky Cohen and Viv Barnes |
Larry Cohen, Elaine & Wilmer Carroll |
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| (San Antonio Country Club) Mgr Sylvia Cevallo and Sheryl Jones | Bill Salomon and Bob Schmerbeck |
Wilmer and Elaine Carroll and
Judy and Steve Crisler |
Shirley Schmerbeck, GG Hatton, and Vivian Ray | Janace Wade, Diane Mathews, and Judy Salomon |
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| Randy Mathews, Steve and Carmen
Goldberg, and Mark Milbourn |
Cheryl Clark, Ladd Little, Viv Barnes
and Catherine Milbourn |
Soonalyn and Dan Jacob |
Paul and Glenda Beyer, Judy and Dennis Cross (guests) |
Sean & Sylvia Martinez, John & Beverly Blair (guests) |
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| Cheryl and Marvin Jones (San Antonio Country Club) |
Carolyn and Joe Hoelscher | Joel and Carol Klein | Tanji and Mike Patton
(goodtastewithtanji.com) and GG Hatton |
April and Moe Lazri (The Fig Tree) |
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| Sandi and Fred Goldner | David and Pat Mozersky, Pre Dame de la Chaine Debbie Prost, and Bill Salomon | Vivian Ray, Susan Carletti, Debbie Prost (Culinary Institute of America) | John Wade, Marvin Jones, and Sylvia Cevallo | Amy and Mark Knipes |
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| Andreas and Jennifer Esparza |
Dennis Martinez and Guest (unable to get this beautiful lady's name) | Bob and Shirley Schmerbeck | Monsieur Steve Crisler,
St. Phillips Culinary College, receives $2,000 donation to assist young
chefs in their endeavor of becoming great chefs. Bailli Provincial Joel Klein presenting check and Bailli Vivian Ray assisting |
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$15 Hundred
Dollars!! |
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| Going Once !! Going Twice!! |
. . . . Well ? ? | SOLD!! |
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MEMBERS & CONVIVES
Chevalier David R. Beswick & Madame Gill
Beswick
Chevalier Paul Beyer & Madame Glenda Beyer
Monsieur John Blair & Beverly Blair
Dame Susan (Sue) Carletti
Madame Sylvia Cevallos
Dame Cheryl Clark
Vice Échanson
Monsieur Guy St. Clair Combs
Monsieur Steve Crisler & Madame Crisler
Monsieur Dennis Cross & Madame Judy Cross
VC de Mission Hon. Frederick Dreibholz &
Madame June Dreibholz
Maitre de Table Restaurateur Andreas Esparza & Madame Jennifer Esparza
Chevalier Fred Goldner & Dame Sandi Goldner
Chevalier Steve Goldberg & Madame Carmen
Goldberg
Vice Chargé de Presse
Carolyn Hoelscher &
Chevalier Joseph Hoelscher
Vice Echanson Hon. Daniel Jacob, Jr. & Dame Soonalyn Jacob
Maitre de Table Restaurateur Marvin Jones & Madame Cheryl Jones
Bailli Provincial
Chevalier Mark Kipnes and Madame Amy Kipnes
Maitre de Table Moe Lazri & Madame April Lazri
Chevalier Ladd Little
Monsieur William Marshall & Madame Carolyn
Marshall
Chevalier Sean Martinez & Dame Sylvia Martinez
Chevalier Dennis Martinez & Guest
Conseiller Culinaire Provincial Hon. Randy Mathews &
Madame Diane Mathews
Officier Catherine Milboutrn & Chevalier Mark Milbourn
Chef Rotisseur Pat Mozersky & Monsieur David Mozersky
Maitre de Table Restaurateur Tom Netting & Madame Elizabeth Netting
Chef Rôtisseur Tanji Patton & Monsieur Mike Patton
Dame Debbie Prost
Chargé de Presse Provinciale
Bailli Hon. Bill Salomon & Vice Chargée de Presse Hon. Judy Salomon
Chevalier Steve Schmitt & Madame Becky
Schmitt
Chargé de Presse Hon. Bob Schmerbeck & Dame
Shirley Schmerbeck
Chevalier George F. Smith
Monsieur Henry
Yaeckle III & Madame Lois Yaeckle
AUCTION DONORS
Gary & Viv Barnes
Wayne & Helen Bundrick
Wilmer & Elaine Carroll
Culinary Institute of America (April Goess)
Larry & Becky Cohen
Fred & Sandi Goldner
Carolyn S. Hatton
Morris Kaye & Sons Furs (Carol Kaye)
Joel & Carol Klein
Moe & April Lazri
Ladd Little
Luce Ristorante Enoteca (Joe Buonincontri)
John & Kathleen Marotta
Randy & Diane Mathews
Mark & Catherine Milbourn
David & Pat Mozersky
Grand Hyatt San Antonio (Tom & Elizabeth Netting)
Marvin and Cheryl Jones
Michael & Tanji Patton
Jim & Vivian Ray
Niklas Rosen & Mia Barajas
Joe Saglimbeni
Steve & Becky Schmitt
Bob & Shirley Schmerbeck
Bill & Judy Salomon
The Grill of Leon Springs
The Westin La Cantera Resort (Tony Cherone)
Theo & Herb Designer Shoes
John & Janace Wade
Ye Kendall Inn, Boerne (Ed & Elisa McClure)
=================MENU ================
Reception
White Bean with Crispy Prosciutto and Basil
Pesto on a Tartlet
Lobster Mini “Piononos”
Chilean Style Sirloin Empanadas
Blue and Ruby Grapes “Truffles”
Champagne Henriot Brut Souverain NV-
Henriot's vineyard
First Course
Brie and Porcini Mushroom “Capuccino”
Smooth brie cheese and porcini mushrooms
bisque
William Fevre Champs Royaux Chablis 2008
Second Course
Bacalao and Parmesan Croquets, Adjvar Sauce
Light fritter of salted cod, potato and
parmigiano reggiano
Bouchard Beaune du Château Rouge 1er 2006
Third Course
Swiss Chard Stuffed Lamb Noisette, Sunchoke
Puree, Sherry Glazed Beets
Lamb noisette cooked “low and slow” served
over a cured lemon infused sunchoke puree
Ferrari Carano Tresor 2006
Fourth Course
Beef Mignonette, Potato Puree and Cambonzola
“Roll”, Roasted Garlic Bordelaise
Pepper encrusted 5oz. filet accompanied by a
potato puree and cream cambonzola crispy
“springroll”,
finished with a velvety burgundy wine and roasted garlic sauce
Chaine Cellar -
Chateau Guarde Larose 1988
Chaine Cellar -Alternative
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Chateau Lynch Bages 1995
Dessert
Cherries
Jubilee with Flambe presentation in the room
Le Dauphin De Guiraud Sauterne
2004
Coffee