The Commandeur's Banquet at Cafe d'Alsace
Wednesday 19 February 2025
7:00 PM
Cafe d’Alsace
1703 Second Avenue
New York NY 10128
The Directors invite members to join us at our first dinner of the New Year, a banquet in memory of our co-founder and Commandeur, David Goldfarb. We will celebrate David’s joie de vivre in a context he would welcome - friends gathering around a table to enjoy food, wine, and conversation. Dave took great pride in his lifelong passion for French wine, especially those of Vouvray, and he delighted in introducing many of us to the mysteries and delights of this appellation. The very special vintage Moelleux to be served at the meal’s end is contributed in his honor by his widow Connie and by the Directors from their personal cellars.
The Menu & Wines
Reception
Lise & Bertrand Jousset, Montlouis-sur-Loire “Bubulle Pét’-Nat” 2022
***********************
Soup (TBD: Mushroom/ du Jour)
François Pinon, Vouvray “Buvez du Bon Pinon” 2020
***********************
Endive Salad
endive, frisée, Bartlett pear, toasted walnuts, Roquefort, herb vinaigrette
***********************
Grilled Bass Antiboise
medley of vegetables, fingerling potatoes, diced avocado & tomatoes, lemon juice, coriander, fresh herbs, Tuscan olive oil
or
Braised Black Angus Short Rib
truffled potato purée, braised carrots, mushrooms, red wine braising jus
Pascal Janvier, Jasnières 2021
Philippe Gilbert, Menetou-Salon Rouge “Les Renardieres” 2004
***********************
Warm Flourless Chocolate Gateau
vanilla ice cream, raspberry coulis
or
Tahitian Vanilla Creme Brulee
vanilla custard, caramel crust
Vouvray Moelleux, of a very special vintage
===================
Wines from the Cellar of the Chantepleure
Executive Chef: Philippe Roussel
===================
Notes:
Please notify the Chantepleure by email in advance of any dietary restrictions, allergies, or any accessibility requirements.
Registration through this website (only) is on a first-come basis, and is strictly limited to membership. Any purchase of more than a single ticket (with the exception of couples who are both registered members) will be returned/ refunded. If the inventory is “Sold Out,” members have the option of being wait-listed by emailing the Chantepleure; such requests will be accepted on a first-come basis. Should seat(s) become available, the member(s) will be notified by email, text or telephone and given the opportunity to then sign up (but under no obligation to do so). No refunds for cancellations will be issued unless reserved ticket(s) can be resold.
The cost of the dinner includes all taxes, corkage fees, and gratuities.
Wednesday 19 February 2025
7:00 PM
Cafe d’Alsace
1703 Second Avenue
New York NY 10128
The Directors invite members to join us at our first dinner of the New Year, a banquet in memory of our co-founder and Commandeur, David Goldfarb. We will celebrate David’s joie de vivre in a context he would welcome - friends gathering around a table to enjoy food, wine, and conversation. Dave took great pride in his lifelong passion for French wine, especially those of Vouvray, and he delighted in introducing many of us to the mysteries and delights of this appellation. The very special vintage Moelleux to be served at the meal’s end is contributed in his honor by his widow Connie and by the Directors from their personal cellars.
The Menu & Wines
Reception
Lise & Bertrand Jousset, Montlouis-sur-Loire “Bubulle Pét’-Nat” 2022
***********************
Soup (TBD: Mushroom/ du Jour)
François Pinon, Vouvray “Buvez du Bon Pinon” 2020
***********************
Endive Salad
endive, frisée, Bartlett pear, toasted walnuts, Roquefort, herb vinaigrette
***********************
Grilled Bass Antiboise
medley of vegetables, fingerling potatoes, diced avocado & tomatoes, lemon juice, coriander, fresh herbs, Tuscan olive oil
or
Braised Black Angus Short Rib
truffled potato purée, braised carrots, mushrooms, red wine braising jus
Pascal Janvier, Jasnières 2021
Philippe Gilbert, Menetou-Salon Rouge “Les Renardieres” 2004
***********************
Warm Flourless Chocolate Gateau
vanilla ice cream, raspberry coulis
or
Tahitian Vanilla Creme Brulee
vanilla custard, caramel crust
Vouvray Moelleux, of a very special vintage
===================
Wines from the Cellar of the Chantepleure
Executive Chef: Philippe Roussel
===================
Notes:
Please notify the Chantepleure by email in advance of any dietary restrictions, allergies, or any accessibility requirements.
Registration through this website (only) is on a first-come basis, and is strictly limited to membership. Any purchase of more than a single ticket (with the exception of couples who are both registered members) will be returned/ refunded. If the inventory is “Sold Out,” members have the option of being wait-listed by emailing the Chantepleure; such requests will be accepted on a first-come basis. Should seat(s) become available, the member(s) will be notified by email, text or telephone and given the opportunity to then sign up (but under no obligation to do so). No refunds for cancellations will be issued unless reserved ticket(s) can be resold.
The cost of the dinner includes all taxes, corkage fees, and gratuities.
Wednesday 19 February 2025
7:00 PM
Cafe d’Alsace
1703 Second Avenue
New York NY 10128
The Directors invite members to join us at our first dinner of the New Year, a banquet in memory of our co-founder and Commandeur, David Goldfarb. We will celebrate David’s joie de vivre in a context he would welcome - friends gathering around a table to enjoy food, wine, and conversation. Dave took great pride in his lifelong passion for French wine, especially those of Vouvray, and he delighted in introducing many of us to the mysteries and delights of this appellation. The very special vintage Moelleux to be served at the meal’s end is contributed in his honor by his widow Connie and by the Directors from their personal cellars.
The Menu & Wines
Reception
Lise & Bertrand Jousset, Montlouis-sur-Loire “Bubulle Pét’-Nat” 2022
***********************
Soup (TBD: Mushroom/ du Jour)
François Pinon, Vouvray “Buvez du Bon Pinon” 2020
***********************
Endive Salad
endive, frisée, Bartlett pear, toasted walnuts, Roquefort, herb vinaigrette
***********************
Grilled Bass Antiboise
medley of vegetables, fingerling potatoes, diced avocado & tomatoes, lemon juice, coriander, fresh herbs, Tuscan olive oil
or
Braised Black Angus Short Rib
truffled potato purée, braised carrots, mushrooms, red wine braising jus
Pascal Janvier, Jasnières 2021
Philippe Gilbert, Menetou-Salon Rouge “Les Renardieres” 2004
***********************
Warm Flourless Chocolate Gateau
vanilla ice cream, raspberry coulis
or
Tahitian Vanilla Creme Brulee
vanilla custard, caramel crust
Vouvray Moelleux, of a very special vintage
===================
Wines from the Cellar of the Chantepleure
Executive Chef: Philippe Roussel
===================
Notes:
Please notify the Chantepleure by email in advance of any dietary restrictions, allergies, or any accessibility requirements.
Registration through this website (only) is on a first-come basis, and is strictly limited to membership. Any purchase of more than a single ticket (with the exception of couples who are both registered members) will be returned/ refunded. If the inventory is “Sold Out,” members have the option of being wait-listed by emailing the Chantepleure; such requests will be accepted on a first-come basis. Should seat(s) become available, the member(s) will be notified by email, text or telephone and given the opportunity to then sign up (but under no obligation to do so). No refunds for cancellations will be issued unless reserved ticket(s) can be resold.
The cost of the dinner includes all taxes, corkage fees, and gratuities.
Reservations are per person, including tax and tip.
Non-member event tickets are limited. For access to member-only event tickets, apply for membership here.