Metropolitan Club has always been one of our favorite venues with its fabulous city views, excellent food presentations, and gracious service. We returned on Sunday, May 19, 2013 for our annual Induction to bring in ten new members while retiring and elevating officers.
Upon arriving we were welcomed with an array of savory hors d’oeuvres and Iron Horse Russian Cuvée from Green Valley in Sonoma. Friends reconnected and met our latest recruits while sharing travel stories in the twilight of the day. Bailli Provincial Midwest John Burson officiated over the ceremonies to bestow Chaîne ribbons upon both professional and non-professional members. Vice Chancelier-Argentier Dave Szkutak and Chargé de Presse Provincial Midwest J.T. Mayer both gave up their local positions and gladly accepted bottles of Kosta Brown Pinot Noir in appreciation for their service. Elevations came to Vice Chancelier-Argentier Susan Verschoor and Vice Chargé de Presse Graig Smith.
With formalities concluded, we progressed to the dining room for a wonderful meal planned by Executive Director Kent Vandersall and Executive Chef Kelsey Yerger. The starter was an elegant veal and pistachio galantine with goat cheese soufflé, paired with a South African Chenin Blanc from De Morgenzon Estate. Next we enjoyed the flavors of Spring with a salad of prosciutto, white asparagus, frisée, hazelnuts, Parmesan, and Champagne vinaigrette. This complex blend was featured with Alphonse Mellot La Moussière Sancerre, showing citrus and herbal notes, for another complementary match.
A culinary high point was butter poached lobster served under a buckwheat lattice alluding to a trap, accompanied by lemon “sea” foam and brûléed grapefruit. Our glasses now held Staglin Estate Chardonnay, recalling a visit to the winery by a lucky few in 2012. Good as it was, this course was outdone by a very tender fennel seared lamb loin with fingerling-sunchoke purée. Served with 2008 Château Canon-la-Gaffelière from Saint-Émilion, this was a perfect match for a most outstanding combination where food and wine were each fantastic and even better together.
Our finale was a trio of coconut phyllo tart, pyramid shaped strawberry-rhubarb semifreddo, and chocolate dacquoise. This delicious and beautiful presentation encapsulated the entire evening of pleasure as we gave great thanks to Chef Kelsey Yerger and all the staff at Metropolitan Club.
J.T. Mayer, Chargé de Presse Provincial Midwest