June BYOB (BYOB Dinner!)

690 Haddon Ave
Collingswood, NJ 08108
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(856) 240-7041
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Owner: Richard and Christina Cusack
Chef: Richard Cusack
Sunday June 12, 2022
6:00 PM
Tie and Jacket; Business Casual for Women


Please join us for the last dinner before the summer break on June 12, 2021 at 6:00 PM at June BYOB in Collingswood, NJ. June BYOB is an upscale French restaurant owned and operated by husband and wife, Richard and Christina Cusack, a certified sommelier. It features traditional French cuisine with some modern influences. The Society had a dinner at June BYOB in December of 2019, when the restaurant was located in Philadelphia. Chef Richard has produced a fantastic menu, including the unique experience of Canard à la presse, prepared tableside.

This is a BYO Dinner. Each table will have a "captain" who will coordinate the wines that everyone at that table brings. If you want to captain a table, let the dinner chairman know your table-mates ASAP. If you do not have a group, the dinner chairman can place you at a table. If you do not have a wine that matches any of the suggestions for the courses, after talking with your captain, contact the dinner chairman, and he will find a wine for you to purchase AT COST from another member's cellar.

Three passed hors d'oeuvres: 1.) Sunchoke and summer truffle soup. 2.) Escargot, sauce bordelaise, royal trumpet mushrooms, haricot verts, tarragon. 3.) Camembert with elderflower honey and baguette Full-bodied Champagne like Bollinger, Charles Heidsieck, Veuve Clicquot Vintage, etc.
1st Course: Seared foie gras, grilled peach, rhubarb, wild spinach, duck jus Late Harvest Riesling (German Spätlese or Auslese, Alsace Vendange Tardive), Vouvray Moelleux, etc
2nd Course: Roasted Dover sole filet, rice pilaf, Hakurei turnip, pink radish, Cara Cara orange and Picholine olive verjus White Burgundy, Chardonnay, White Rhone, Sancerre or Pouilly-Fumé, etc.
3rd Course: Pappardelle pasta, morel mushrooms, shaved summer truffle, wild spinach, sauce Albuféra Super Tuscan, Brunello di Montalcino, Barbaresco, etc.
4th Course: Canard à la presse, roasted Swiss chard, heirloom carrots, sour cherries, canard à la presse sauce Red Burgundy, Pinot Noir, Red Bordeaux (w/10+ years age), etc.
5th Course: King Cake, chocolate crème anglaise, candied hazelnuts Porto (any style), Sauternes or Barsac (w/10+ years age), Ratafia de Champagne, Malmsey Madeira, Banyuls, etc.