Annual Holiday Dinner in the Zinc’s Wine Cellar
By Jim Ray, Chevalier
14 December 2006
While Vivian and I were in route to this festive evening event, we both reminisced about the holiday dinner we attended in the same location in April 2005. The 2005 event was held in the “concrete bunker” adjacent to St. Charles Court. We remembered Joe Saglimbeni, Professionnel du Vin, being there and having several large baskets of fine wines and tasty gourmet items to be auctioned off. John Wade with his loud, gruff, ex-marine voice was nominated to be the auctioneer. John always does a good job when given this task. We laughed as we recalled Elaine Carroll almost buying herself a $400 basket when John mistook a hair straightening gesture for a “buy” signal. Everyone had a great time at that event, and we were looking forward to another evening of the same.
Arriving at our destination well before the published start time, we thought of ourselves as being early birds; however, once inside, we found even earlier birds already there. There were Bill and Judy Salomon, John and Janace Wade, and Randy and Diane Mathews. This dedicated group of individuals arrived early to make sure that everything was going as planned – so everyone would be sure to have a good time that evening. Now this is true Chaine leadership. . . or maybe they just wanted to get an early start on the festivities for the evening?? Greetings were exchanged and glasses were raised in gesture as I passed through to the reception area in order to set up the camera for a “couples” shot later on.
No sooner than the reception and the hors d’oeuvres started, Holiday Carolers suddenly appeared singing at the open patio door. This really got everyone in the holiday spirit. For the next 45 minutes or so, we all listened to the carolers, revisited with old friends, made some new friends, and munched on Oregon mushroom duxelles, blue crab with caviar, balsamic roasted kodota figs, and gorgonzola/tobacco onions. For our source of hydration we drank 2005 Napa Valley Sauvignon Blanc and 2000 Iron Horse Vineyards, Sonoma, Classic Vintage Brut.
While everyone was munching on hors d’oeuvres and sipping white wine and Champagne, they were shuffling to and from the camera set-up area for a head to toe couple’s shot. Everyone had fun doing these pictures which will eventually become a permanent fixture on the ChaineSanAntonio.org web site.
When the magic hour arrived, and the dinner chimes rang, everyone knew this was the end Phase I. It was time to begin Phase II and head for the wine cellar to find our dinner table.
Arriving at the wine cellar was a joy to behold. Pre-visions had conjured up images of a place of darkness, coolness, and compactness. It was none of these images. Twinkle lighting accented the room, the temperature was comfortable, it was spacious, and the beamed ceilings with grapevines gave it an ambiance for “just having a good time.” According to Randy Mathews the ceiling-to-floor wine racks housed over 7,000 bottles of wine. Upon hearing that, we all quickly checked to see if our corkscrews were still tucked away – but handy!
After finding our table and re-greeting our table mates, we quickly reviewed the menu and immediately (guys only) reached down and loosened two notches on our belt.
Below is a quick summary of the menu items (see detailed copy on adjacent link). In looking at the menu, I was very impressed, as was everyone else that I talked with afterwards. Also, all were in agreement that no one was disappointed as each course was served and consumed.
Appetizer: Warm Lobster Napoleon with . . . . . . . . . . . . . Chardonnay, Iron Horse Vineyards Estate 2003
Soup: Chestnut and Fuji Apple Bisque with . . . . . . . . Cline Syrah , California 2004
Intermezzo: Cranberry and Key Lime Granita with a . . . . . . Table side splash of Belvedere Vodka
Entrée: Salt Crusted Black Angus Prime Rib . . . . . . . . .Chateau Pichon Lalande St. Julien, 2000 &
Horseradish cream sauce Ridge Santa Cruz Mountains, 2002
Savory Yorkshire pudding w/mushrooms
Holiday Salad
Dessert 1: Lemon Pain Perdue &
Winter Spiced Molten Chocolate Cake . . . . . . . Chateau Cantegril Sauternes, 2003
Dessert 2: Fruit and Cheese Plate
The complete menu was a 6-Star from beginning to end. The wines were all perfectly matched; the appetizer, the soup, the intermezzo, the entrée, and the alternating dessert could not have been prepared or presented better. If I had to pick out one item on the menu that was the most impressive, I would pick the Black Angus Prime Rib. I have never had a piece of Prime Rib of such wonderful texture and flavor.
After dinner Bill acknowledged Randy, Chefs Fernando Villalba and Pepe Rangel, and the rest of the staff. Yes, Randy, please pass on a job well done to anyone in your establishment who had a hand in making this a most successful event. And who knows, maybe we can get that barge ride in next year.
This dinner closes out the year with another successful event on a string of events that have been well conceived, well planned, well prepared, and well executed. 2006 is now history. Let’s give a well-deserved hand to all the the Officers, the Professional Grade, and the Non-Professional Grade members who have contributed their time, efforts, and talents in making our local organization the success that it is. We look forward to a new year of events where we can meet and enjoy each others company — "2007" here we come!
And, with that said, Vivian and I will see all of you with your dancing shoes on at the Argyle Club on Saturday, February 10. For you that are going to San Miguel de Allende Mexico we hope you have a wonderful time. Remember, just drink wine, no water . . . yea, like you need that advice. Everyone please check out our website at chainesanantonio.org. If you are reading this, you are probably already on the web site. But please check periodically for new items. It will be updated in the next few days to include all necessary information concerning the Argyle Valentine dance. While visiting our website, we welcome your comments and suggestions, your praise and your criticism. Just click on “Contact the Webmaster” on the Home Page to talk to me or open the officers page and click on (To send an e-mail to an officer, click on his name).