On Saturday, October 16, Napa Branch’s annual member dinner was held at the Verasa Resort in Napa.

The evening began with a reception featuring Rock Shrimp Scampi Style; Petaluma Duck Rillettes; and Gougeres with Herbed Cream Cheese served with Mumm Brut Prestige Champagne.

Board members gave brief reports on their areas of responsibility and President Terry Scott gave members a preview of events being planned for next year.

Members were then treated to a fantastic dinner prepared by La Toque Restaurant Michelin Star Chef Ken Frank beginning with Chilled Cauliflower Horseradish Chowder with Maine Lobster served with Chateau St. Jean 2006 Reserve Robert Young Vineyard Chardonnay; followed by Short Ribs Braised All Day in Napa Valley Cabernet with Cheddared Pearl Tapioca served with 2003 Rubicon Estate Meritage and 2004 Corison Napa Valley Cabernet; and for dessert, Raspberry Chocolate Marquise followed by coffee and Mignardises.

This was truly one of our best wine and gourmet food experiences. The event was arranged by Terry Scott and wines were selected by Cellarmaster Jerry Robertson.