Modern Middle Manager
Primarily my musings on the practical application of technology and management principles at a financial services company.
Perks of the Job

Tuesday, June 22, 2004  

On the eve of signing a very large contract with a vendor, I had the opportunity to be taken to dinner at Pinot Provence here in Orange County.

I started the evening at the bar with some of the Banking Services crew, indulging in a Sauvignon Blanc called l'ete, produced by a Mendocino winery by the name of Saisons des Vins. A nice summer wine, it had a very floral and citrus presence with a medium-bodied finish. Very tasty and more impressive than most Sauvignon Blancs.

Dinner was excellent. I had a lamb rib-eye garnished with peanut potatoes and foie gras. Accompanying dinner was a Revere Cabernet Franc, a delicious red wine with a dry taste and a slightly bitter, acidic finish that went well with the entree. Dessert was a chocolate souffle cake joined by vanilla bean ice cream and chased with a cappuccino. Decadence achieved, I staggered back to the office knowing that at least our hosts have taste in their restaurant choices.

posted by Henry Jenkins | 6/22/2004 02:19:00 PM

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