P.O. Box 987, Sausalito, CA 94966-0987,Phone: 415.332.6937, E-mail: Iwfs@aol.com
D
ear Members and Fellow Culinary Enthusiasts: We are excited to return to our annual Bordeaux, DRC weekend. Our grandest hallmark event of the year returns with great anticipation. The long three-year pause caused havoc to the culinary world, with many restaurants forced into retirement or extensive re-tooling. The "Big" houses, once temples of the San Francisco culinary dining scene, suffered numerous challenges.
The good news is that the survivors are back with outstanding cuisine and refreshed service! Acclaimed Chef Claude La Tohic created a masterpiece of culinary excellence with his "O" restaurant, simply the best culinary experience of French cuisine in the bay area.
To showcase his talent, we are delighted to present prized, highly rated first-growth Bordeaux and a rare opportunity to indulge in the gold standard of pinot noir, four selections from Domaine de la Romanée‐Conte. We hope you will join us for an unforgettable weekend.
2019 was our last presentation of this spectacular weekend annual event. As we contemplated the venue for this year’s performance, we decided to return to One65 and revisit Chef Le Tohic’s “O” restaurant. We are thrilled to report that the visit was not only memorable but one of the finest culinary experiences we have enjoyed in San Francisco. His approach remains as a careful balance of flavors, blending modern styling with reminiscent French touches that tease – simply dance with culinary euphoria.
Claude Le Tohic, a conceptional visionary, has created a culinary masterpiece, a center featuring six floors of four distinct modern French dining experiences under one roof. Each floor has a flawless approach to a unique concept and superb culinary offerings. The attention to detail of each venue was well thought out and, indeed, a great tribute to the culinary arts. Chef Le Tohic's credentials are exceptional – the following is an excerpt from our last announcement that deserves repeating:
"Le Tohic's culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic
recognized that the culinary arts were his calling at an early age. He started waiting tables but soon worked side by side with his parents, learning all aspects of running the business. Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. He joined the kitchen of acclaimed Chef Ghislaine Arabians two years later at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, he became chef de cuisine less than a year later, working alongside Joël Robuchon at Jamin, a three-Michelin star restaurant in Paris.
In 1998, Le Tohic stepped into a lead position at the Centre de Formation d’Apprentis Interconsulaire de l’Eure (CFAIE), a prestigious apprenticeship program. In 2004, in the presence of the president of the French Republic, he received the highly revered, peer-juried "Meilleur Ouvrier de France" award for his efforts in preserving, advancing and perpetuating the traditional French cuisine. Le Tohic is only one of two active chef in the U.S. who has been honored with this prestigious award. After seven years of inspiring work at the CFAIE, Le Tohic moved to the United States. His creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas.
Claude Le Tohic has garnered numerous awards in recognition of his skills, including the James Beard Foundation Award for Best Chefs in America 2010 and induction as a member of "Les Maîtres Cuisiniers de France" (Master Chefs of France). Yet, despite his distinguished credentials, Claude Le Tohic remains a grounded and humble professional, continually inspiring those around him and excited to share his talents with the world."
The Marin Branch is proud to return to its annual Bordeaux dinner and, the following day, its DRC Luncheon. The branch has presented this outstanding two-day event for over two decades, and we are very excited to return to this extraordinary culinary center.
Warmest wishes,
Jack & Simone Rubyn
Friday, July 15, 2022, 6:30 p.m.
Une Soirée de Bordeaux
Members $975.00 ~ Guests $1,100.00
Dress: Business Smart
Saturday, July 16, 2022, 11:15 a.m.
Un Après-Midi de D.R.C.
Members $1,350.00 ~ Guests $1,475.00
Dress: Business Smart