If we were in Louisville we would attend.  It looks cheap at the
price although I would have preferred a port as a wrapup.

                Gus Seligmann


Subject:                Wine dinner January 26th  2001
To:                     [log in to unmask]

Here is what you have all been waiting for:

Friday night January 26 2001 at 6-30pm reception:
At the Jefferson Club in Downtown Louisville.

Menu:

Country Pate with combinations of Pork, Buffalo, and Rabbit.

Baron Philippe de Rothschild of Mouton  Sauternes.

Kentucky and Ruby Trout combined with Spinach wrapped in Filo Duo Red and Yellow Pepper Sauces Drizzled with White Truffle Oil

Baron Philippe de Rothschild of Mouton Graves

Kentucky Lime Stone Bibb Lettuce and Frisee with Roasted Red Pepper with Balsamic and selected Olive Oils.

Baron Philippe de Rothschild of Mouton Medoc

Veal Tenderloin wrapped with Country Ham over Collard Greens and Carrots Draped with a Glace de Viande

Baron de Philippe de Rothschild St. Emilion

Lamb Rib Chop with Minted Whipped Potatoes accompianed by Persimmon Chutney.

Baron de Philippe de Rothschild of Mouton Paulliac

Chocolate Pate enriched with Rich Burgundy Chocolate, Sundried Cherries, Shortbread Cookies and Pecans, with Bourbon Chocolate and Raspberry sauces.

Baron de Philippe de Rothschild Pomerol

Music will be provided by TJ's Live Band.
Speakers:
  a.. Scott Meyer specialist on the Bordeaux Estate
  b.. Kennedy Zinner of Zinner Communications talking on the forthcoming wine book " Visions of Wine"
  c.. Larry Bandor Executive Chef to the Jefferson Club
Hosted by Martin Platts H.C.I.M.A.
Former Wine Steward to the Royal Family and Wine Educator at the University of Louisville.


PRICE:    $75.00 PER PERSON

SPACE IS LIMITED TO 45 PEOPLE. ALL CHECKS TO BE IN BY NO LATER THAN JANUARY 20th.

Literally First come First served. Place only guaranteed with a check.
Send to:

Martin Platts h.c.i.m.a.
4905 Creek Pointe Terrace   Apt. 7
Louisville, KY. 40219-5913

Subject to change due to research and development of dishes in progress