Gourmet Night Mouthwatering Success

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A company numbering 39 rotarians, partners and guests enjoyed a Gourmet Meal at the Forrester Park Resort on Friday 25th November 2005.


Tartlet of confit Gressingham Duck presented with as glazed petite pear

Sugar Cured west Coast Halibut, with a citrus beurre blanc and anchovy berignet

Pan seared medallions of Glen Lyon Venison with pomme dauphinoise, celeriac puree and game jus

White Belgium chocolate Panacotta with winter berry parfait

Chef Ian McEwan served up a real treat to savour and the meal more than lived up to its Gourmet billing. Words of appreciation were expressed by Past President Ken MacKay even before the main course arrived and at the end Stuart Nicol proposed a vote of thanks to the chef and all those who had contributed to such a special and enjoyable evening.

Everyone present left asking when would be the next Rotary Gourmet Evening at Forrester Park.

Wine was specially selected to accompany the food.

With Starters and fish:
Muscadet de Sevre et Maine Sur Lie, Domaine de la Broudariere 2002/03

With Venison:
Shiraz.Cabernet, Mango Bay Australia 2002

With Dessert:
Marques de Caceres Satinala, Spain 2002/03