P.O. Box 987, Sausalito, CA 94966-0987,Phone: 415.332.6937, E-mail: Iwfs@aol.com
I remember a time when San Francisco had great dining houses and the selections were deep.
Chefs were new to the country, bringing with them culinary skills that you could only find abroad. They began their careers in the great kitchens of Europe, where honing their skills would become essential to achieving the highest level of culinary standards.
Here culinary refinement was not only developed, but the expectation of perfection was a minimum. Dishes were like a work of art, not only in presentation, but with flavors that were only possible through patience and time. In cooking time is everything, and to achieve great flavors, ranging from subtle hints that tease the palate, to bold captivation that seduce the senses, it is time that brings ingredients harmoniously together.
Roland Passot is one of the few remaining “hands on” master chefs still in the kitchen in San Francisco. If you are a chef, and lucky enough to have his name on your résumé, you have a demonstration of achievement. If you are a diner, you are in for a sensational experience, a reminder of a day gone by, where you can enjoy a great meal.
Roland has created a special menu for our San Francisco summer event, and a perfect excuse to enjoy a terrific selection of Bordeaux. Having an opportunity to have tasted these wines over a few decades, I am curious to revisit them once again to see how they have evolved. Per a reading of current tasting notes, the wines are showing quite well and it appears that now is an opportune time to enjoy each of them.
We look forward to presenting this great evening with Roland and his remarkable staff .
Best regards,
Jack Rubyn, Chairman