Epicurean Club of Boston

Tuesday, November 6, 2007
113th Annual President's Ball
Epicurean Club of Boston
Monday November 5th, 2007

The Epicurean Club of Boston held it's 113th Annual President's Ball on Monday November 5th 2007. The President of the Epicurean Club, Chef Denise Graffeo is the Executive Chef at the Eastern Yacht Club of Marblehead, Mass. Chef Denise graciously invited Chris and Sandie from Patriot Lobster & Seafood to attend the Ball as her guests.

The evening began with a reception in the front great room where they had a stationary display of hor doeuvres such as oysters on the half shell, littleneck clams, oyster rockefeller, clams casino and jumbo shrimp cocktail. An assortment of cheese, bruscetta, breads, and fruits were also delightful treats.

Butlers passed hors d'oeurves of baby lamb chops, potato pancakes with tuna tartar and a little touch of wasabi and sour cream, crab stuffed mushrooms, and many other wonderful delights.

Awards were given out prior to dinner being served. Chef Denise awarded the Educational Award to Christopher Janian. Christopher received an Educational Cooking Trip to Italy.

In the function room the soup course was served, a delectable butternut - lobster bisque with pan seared diver scallops, lobster Claw and five spice cream.

The salad course was an assortment of lettuces lightly tossed in a pumpkin seed vinaigrette with spiced pecans and warm forest mushrooms. A New England goat cheese pithivier was served on the side.

The intermezzo was a refreshing apple jack cider sorbet, just enough to cleanse your palate. (Sandie's favorite of the evening)

The entree was a herb roasted tenderloin of beef with domestic northwestern chanterelles, braised red swiss chard, roasted baby beets, root vegetable, and a duchess potato.

Dessert was a warm maple-apple tart tatin, with pumpkin ice cream a la mode with a cup of hot coffee.

All courses were served with various wines, a gift from the Cafe Escadrille to the Epicurean Club of Boston.

The best part of the evening was meeting the wonderful Chefs and vendors from across New England. They truly made the evening special.

It was a state of the art dining experience, and we will remember it for many months to come.

We can't wait till next year!