Food master's Report 2015
In light of the upcoming AGM I would like to report that my first year in the job was a sensational success in my view, others may have another view.
We touched base with a few old regular haunts including Craig's Royal Hotel, Sovereign Hill, Kambei and Campagna's where Pete Ford stepped up to the mark as usual but we also made an effort to explore some newer venues including the recently refurbished provincial and the relocated Zaragoza's in Sturt Street.
Numbers were consistent at circa 18 and whilst this is on the low side of what works it was not too much of a problem, one issue that would be good to address is the RSVPs by various members, they come via phone calls, emails and text messages. It would be great to see each months invite go out as an ecom invite and thus numbers can be tracked much more easily, this would require all members to RSVP including the automatics.
This year look exciting and as a more seasoned campaigner I have made up a bit of a programme.
Already I have a bit of a plan for the year ahead with plans for dinner in March we would like to have a Sunday lunch and I am happy to have it at my house and suggest Sunday 20th. In addition we would like to have a formal black tie mixed dinner on a Saturday night at Craig's but ask that everyone get behind this one asap as it has been a difficult dinner to fill over the years, I am suggesting Saturday 18th June. In the meantime we all thought it would be good to support Carboni's and suggest Aprils dinner there with Mays dinner at the new Spanish restaurant Meigas in Armstrong street North.
That is the only plans I have to date but stay tuned and I will continue to explore the ever changing food climate in and around Ballarat
Regards
Andrew Lewis
President's Report 2015
Presidents Report
This is my second report as president. Again, I have to thank all for their support,
and to commend all office bearers on their good work. The camaraderie and good will that is evident
is certain to ensure Ballarat Wine and Food Society has a bright future.
In the past year we have welcomed two new
members. I believe we should be actively
trying to add even more in the coming years.
Our Food Masters have found that finding venues to cater for the smaller
numbers that periodically occur is becoming more difficult. A larger membership base will, hopefully,
avoid this, and allow us to continue to enjoy fine wine and food. I look forward to a robust discussion
regarding the optimal number, and strategies to achieve this.
Finally, I would like to congratulate all
new office bearers, and ask all to support them.
Shaun English
El Presidente
2015 Treasurer's Report
BALLARAT
WINE FOOD SOCIETY TREASURERS REPORT
I would like to present my 4th
treasurer report
The
society remains financially sound with a
bank balance at the end of the year of $2420
Income from
subscriptions cellar fees and
dinner fees remains stable at $32060
Expenditure
of $30833 is slightly less than last year due to a modest reduction in
wine purchases
With dinner costs being on average $100 per
person I would recommend keeping the current
cellar and dinner fees the same
for the 2016 year
More members would obviously make the
society better off financially
Phil Dover
Cellar Master's Report 2015
Wine
& Food Society of Ballarat : Cellar-Masters Report (2015)
2015 was my first year
as Cellar-Master and I felt quite honoured that the members had entrusted me to
fill this position, thank you, I looked forward to the challenge and also
realized a need to maintain the high standard set by my predecessor, Jim
Patterson.
We consumed around 232
bottles last year, 204 from our cellar plus another 18 - some of which were
donated and the remainder bought to meet special needs.
We spent about $7,685
to purchase 136 bottles of wine with an average price of about $56.50.
At the start of 2015
we had around 1400 bottles in the cellar and ended the year with around 1300
bottles, down a little but still plenty to meet our needs.
I set myself the goal
when replenishing wines for our cellar, to find a happy mix of tried and true ‘old
favourites’ as well as some from lesser known labels and wine-makers, all at
the best price possible, this I believe I have achieved.
I anticipate that in
the future, these wines will result in a smacking-of -the-lips and a small nod of approval from the members!
I thank our
Food-Master, Andrew Lewis, for his choice of venues and for some interesting and delightful dishes that we
enjoyed throughout 2015.
I also thank our
Wine-Master, Dean Stevens, with the occasional help from Andrew Bradley, for
meeting the challenge of matching wines to these courses. Well done!
Salute!
John Coco
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