PDF 343KBDinner at Marcel's
May 21, 2008Marcel’s Restaurant in Washington, D. C. was the site of a sumptuous farewell dinner on May 21, 2008, as Steven M. Greenwald ended his five years of dedicated service as Bailli of the Greater Washington DC Bailliage. The black tie with decorations event, was "sold out" in short order, as members and guests gathered to honor the outgoing Bailli, who had recently been awarded the Chaine Bronze Star of Excellence.
Robert Wiedmaier, Chef and owner of Marcel’s Restaurant was in attendance overseeing this wonderful event and Bailli Steven Greenwald was in fine form, heartily greeting each attendee as they entered the restaurant. The bar area where we initially enjoyed the Champagne Vranken La Demoiselle Grande Cuvée Epernay N.V. became crowded as everyone arrived.
We soon walked to the Palladin private dining room where the tables were elegantly set and decanted wines occupied a side table. The amuse bouche course of Osetra caviar with eggs and chives was accompanied by a demitasse of curry cauliflower soup, as we continued to sip the wonderful Champagne that we began the evening with. The second course, a filet of turbot, perfectly cooked and seasoned, was served with tender fava beans and a generous number of morel mushrooms and was nicely paired with the Corton Grand Cru Domaine Maillard Père et Fils, 2002. To accompany the next course of duck confit lasagna with potato cream, we were served Clos Vougeot Grand Cru Domaine Jean-Michel Guillon, 2003. However, for each of the following two courses, we were served two different wines, which allowed for comparisons, conversations and vertical tastings. The lamb tenderloins wrapped in phyllo, with foie gras were served with both the Château Lynch Bages Pauillac, 1999 and Château Baron de Pichon Longueville Pauillac, 1999. The next course, the bison strip with truffle potato gratin and gyromitria mushrooms was accompanied by both the Château Palmer Margaux, 1999 and Château Latour Pauillac, 1999. We paused for the cheese course of Roquefort, Chimay, Mimolette which was accented by the quince, Medjool dates and apple.
As those in the room raised their glasses, Vice Conseiller Gastronomique Henry Greenwald, recent recipient of the Chaine Silver Star of Excellence, gave a toast to the outgoing Bailli, noting his dedication to La Chaine and years of service. Chef Wiedmaier and his staff arrived and were given an enthusiastic round of applause. As the meal came to a close, we turned to our dessert, which was a trio of "Northern Neck" strawberry shortcake, enhanced by the Château Puy Servain Terrèment Haut-Montravel, 2003. With contented smiles and warm wishes to the outgoing Bailli, this grand evening came to an end.