The Harvard Club of Boston presents

TEAM WINE CHALLENGE
WITH MATTHEW STUBBS,
WINE MASTER!

Rachel Stubbs and husband Matthew Stubbs, Master of Wine

Thursday, October 4, 2012
Main Clubhouse
6:00 pm Registration
6:30 pm Team Trivia and Tasting

A wine tasting and trivia game – is back by popular demand! Here’s how this fun challenge works: A series of six wines will be presented throughout the event and all will be served blind. They will each be accompanied by five questions, with three possible answers for each question. All a contestant has to do is choose the correct ones! Executive Sous Chef Steven Boothroyd will even create a delicious culinary dish to accompany each wine. So, create a team of four people (or we can group you), choose a name for your team, and signup for an evening of great fun! Prizes will be awarded, and any team can win, as you really don’t have to know much about wine to do well! (When making your reservations online, be sure to enter the name of your team and your guests’ names in the “Notes” section.)

This enlightening event will be hosted by Master of Wine, Matthew Stubbs. Matthew began his career in the UK Wine Trade in 1987. He worked in all aspects of the business, including sales, marketing, brand management, buying, sourcing and retail development. He spent 14 years with Seagram, one of the world’s largest liquor companies, followed by three years as Director of Wine at Safeway, the UK supermarket. In 2004, Matthew moved to the South of France to set up his own consultancy and training company. In July 2008, he opened Vinécole, a wine school based at Domaine Gayda near Carcassonne in the Languedoc. Matthew qualified as a Master of Wine in 1996, achieving the best results in Tasting and Vinification. He is currently one of only 300 people in the world to hold this prestigious qualification. 
~ Menu ~

First White
Georges Bank Scallop Flan
Rhubarb and Sour Cherry Ragout, Lemon Curd Gelée

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Second White
Seared Cornish Game Hen
Clover Honey Braised Swiss Chard, Grapefruit Cream

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Third white
Fall Parsnip Soup
Meyer Lemon Custard, Blood Orange and White Balsamic Syrup

First red
Coco Glazed Venison
Peppered Gnocchi, Cranberry Relish and Natural Pan Sauce

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Second red
Slow Roast Long Island Duck Breast
Boulanger Potatoes, Roast Brussel Spouts, Cherry Jus

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Third red
Harvest Apple Crumble
Lychee Nut Ice Cream, Strawberry Marmalade

Chef Steven R. Boothroyd

Price per person:
$95 (plus Club charge & tax)
Includes wine tasting, dining, and game.

*Any fee or charge imposed by the Harvard Club of Boston for meal or beverage service, private functions or use of the Club's facilities, including the Club charge, pays for regular maintenance and restoration of the Club and other costs incurred by the Club. No fee or charge added to your statement for meal or beverage service, private functions or use of the Club's facilities is a tip, gratuity or service charge for the Club's wait staff, service bartenders or service employees.

Charges will apply for cancellations received
after Monday, October 1, 2012.