Menu by Gielisse Feb 1997

CUVÉE DOM PÉRIGNON 1990 Ah, well. What is there to say? Beginning with vintage 1985, United has served no Champagne, other than Dom Perignon, in international First Class. MOLT CHANDON Champagne ERIC A. KOPELOW, CEC Chef Kopelow is an American-born chef that has been credited with numerous achievements from around the world. A graduate of The Culinary Institute of America in New York, Chef Kopelow has been nominated as Chef of the Year from his alma mater. He is a certified Executive Chef with the American Culinary Federation. Within the past ten years, Chef Kopelow has been the recipient of over 36 gold, silver and bronze medals from various competitions, including a bronze award from the Hotel Olympia in London. He was a winner of the 1995 Uncle Ben's Rice cookoff and 1996 winner of the Cully Award, to name just a few of his accomplishments. Presently, Chef Kopelow is Corporate Executive Chef for United Airlines' international region in charge of menu design and research, and is responsible for a food budget in excess of $700 million. Previously, Chef Kopelow has held positions at the Washington Hilton in Washington, D.C.: Montauk Yacht Club in Long Island, NY; Trump's Castle Casino in Atlantic City; and Indian River Plantation Golf Resort in Florida. Most recently, Chef Kopelow has been interviewed by Julia Child for the TV Food Network. He has also been written up in the Nation's Restaurant News, USA Today, Lerner Publications and Hemisphere magazine. Chef Kopelow has won the 1996 Certified Angus competition, 1996 EMCO Cully Award and was the Grand National Champion at the American Culinary Federation National competition insectonio, Tora MENU FOR THE RECEPTION HORS D'OEUVRES Scallops with Fennel Caper Slaw Baba Ghanoush in Profiterole Parma Ham with Oven-roasted Tomato Osetra Caviar on Rósti Potato Smoked Salmon Tartare on Crostini Escargot baked en Brioche CUVEE DOM PERIGNON 1990 KENWOOD SONOMA COUNTY SAUVIGNON BLANC 1995 SPARKLING WATERS KEND SONOMA COUNTY SAVIGNON BLANC 1995 As our menus have developed a more regional nd seasonal approach, Savignon Blanc has comsseur Class summer standard. Irements not only light meats but also salad and table dishes. As an apéritif, it se as d cal alternative to sparkling wine. ur goal at United is to provide innovative cuisine that truly represents a world-class service that's second to none. The James Beard Foundation allows the best of the best to demonstrate the creativity in their craft that truly exemplifies the term 'chef. I am proud to be at the James Beard Foundation for the second time." Chef Eric Kopelow KENWOOD SONOMA COUNTY Sauvignon Blanc United's belief in the importance of premium brand recognition, value, high quality ingredients and impeccable service prompted us to develop a partnership with The Culinary Institute of America.