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Jimmie Heuga Wine Maker Dinner
October 3, 2009

Executive Chef Mary Trimmins and Sous Chef Gene Fulkerson did an amazing job with our 9th annual dinner perfectly matching food to the donated wines. Thanks to Mark Mathis, Jordyn Mathis, Catherine Ohl and everyone else for their help with serving and clean up. The dinner raised more than $2,200 for MS. Thank you everyone.

Mark the date for next year's dinner (tentatively)— October 3, 2009.

The Heuga Center for MS
Photos Dinner Program [pdf file] Over the Years [excel spreadsheet]

And of course, we couldn't have done any of this without our most generous sponsors who each donated 5 bottles of their very excellent wines. Fiji donated 2 cases of water.

Piper Heidsieck Brut Champagne Remy Cointreau USA
Kenwood Sauvignon Blanc Kenwood/Heck Estates
Lake Sonoma Winery Cabernet Sauvignon Kenwood/Heck Estates
Valley of the Moon Cuvee de la Luna Kenwood/Heck Estates
Louis Jardot Moulin-a-Vent Chateau des Jacques Clos de Rochegres Kobrand Wine & Spirits
Sonoma-Cutrer Chardonnay Sonoma-Cutrer
Sonoma-Cutrer Pinot Noir Sonoma-Cutrer
Fiji Water Fiji Water

The Menu - Download the evening program.

Appetizers
Piper Heidsieck Brut Champagne
- Bruschetta, Tomato, Garlic, Basil, Mozzarella on Garlic Crostini
- Prosciutto Wrapped Cantaloupe
- Marinated Balsamic Mini Portobello Mushrooms

Butternup Soup
2004 Louis Jadot Moulin-a-Vent
Butternut Squash Soup topped with a Dollop of Spiced Whipped Cream

Roasted Red Beet Salad
Kenwood Sauvignon Blanc
Roasted Red Beets, Avocado, Orange Segments on Butter Lettuce Leaves and Orange Balsamic Dressing

Grape Gazpacho Starter
2007 Sonoma-Cutrer Chardonnay
Medley of Cucumber, Granny Smith Apples, Tomatillos, Green Grapes, Toasted Walnuts, Mint tossed with Yogurt, Grape Juice, Rice Wine Vinegar

First Entree - Salmon
2006 Sonoma-Cutrer Pinot Noir
Coho Alaskan Salmon en papillote with Caramelized Onions, Fennel, Thyme, Orange Zest on a Bed of Grilled Red, Yellow, Orange, Green Peppers

Sorbet Trio
Cranberry Blueberry, Orchard Peach, Strawberry

Second Entree - Lamb Chops
2006 Valley of the Moon Cuvée de la Luna
Grilled Lamb Chops with Mint Apple Jelly and creamy Risotto with Roasted Butternut Squash, English Peas, Red Peppers, Button & Portobello Mushrooms, Parmigiano Cheese

Dessert
2006 Lake Sonoma Winery Cabernet Sauvignon
Dark Chocolate Ice Cream, Sautéed Banana Fosters with a Drizzle of Chocolate & Raspberry Sauce wrapped in one of Gene’s Homemade Crepes

Fiji Water

Photos are HERE.

Chefs Mary, Mark, Gene

Mary and Gene
The wines and water


All set for Dinner


Butternut Soup


Roasted Beet Salad


Grape Gazpacho


Alaskan Salmon


Grilled Lamp Chops


Dessert



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