500th Dinner

500th Dinner

A record of the first 500 Dinners written by Peter Valentine has come to light ( thanks to Noel Edwards and Ken Baird).
It makes fascinating reading see attached link:-

http://www.mediafire.com/?yu22rcduy45

The 700th Dinner

700th Dinner


The Ballarat Wine and Food Society which was formed in December 1945 celebrated its 700th dinner in fine style at Craig's Royal Hotel on Thursday 15th April 2010.
Chef Phillipe Dessrettes delighted the 32 members, former members and guests with original and exciting food served with aplomb in the Prince's Room which has been the venue for so many memorable occasions.

The Society's 1800 bottle cellar was the source of French Champagne and Sauternes with the highlight of highlights being the bracket of 1990 Grange Hermitage and 1990 Penfolds Bin 707 matched to the main course of Cannon of Lamb and superb vegetable accompaniments. (pictured). See Links for all photos.

The evening was made even more special with reminiscences from Mr Ken Kemp, Mr Ian Home and Dr David O'Sullivan who have served with great distinction and enjoyed the group over many years.

The current President, Dr. Rob Campbell thanked the organising committee and observed that Dinner 700 should long be remembered not only for peerless wine and food but for wonderful fellowship and ambience.

Food Master Dennis Chamberlain
Winemaster Phil Dover


Story submitted by Past President Les Dickinson

Andre Simon

Andre Simon visited the Society on January 20th 1984. He was the joint founder of the Wine & Food Society in October 1933. He died in 1970.He believed that "a man dies too young if he leaves any wine in his cellar"; there were only two magnums of claret left in his personal cellar at his death.
When in Ballarat, he was introduced to the members thus; President Dr Alexander, Secretary Dr Pern, Cellar Master Dr O'Sullivan, Food master Mr Baird, "Ah(he said)you must be ze patient". For more information see below:-

http://en.wikipedia.org/wiki/André_Simon_(wine)

Menu 700th Dinner

700th Dinner – 15TH APRIL 2010
CRAIGS HOTEL
President: Robert Campbell

CANAPES
Chicken Terrine en croute
Pear ,Meredith goat cheese wrapped in prosciutto
Pea veloute shooter
Moet Chandon Brut Imperial NV

ENTRÉE
Medallion of Garfish and Scallop mouse Morten Bay Bug Ravioli ,Oyster caviar and saffron sauce
Chateau Carbonnieux Blanc(Pessac-Leognan) 2005

THIRD COURSE
Pan fried breast of Squab leg confit, parsnip puree, dutch carrots and truffle jus
Tamar Ridge Tasmania Pinot Noir 2002
Amisfield Central Otago Pinot Noir 2002

FOURTH COURSE
Cannon of Lamb with olive and basil ,duo of potatoes mille feuille,spinach timbale andturnip jus
Penfolds Bin 707 Cabernet Sauvignon 1990
Penfolds Grange Hermitage 1990

DESSERT
Michael Unwin’s Shiraz “Dessert”
Jelly,granite,citrus cream and tuille
Chateau Rieussec Grand Cru 2001


Chef: PHILLIPE DESSRETTES

Food Master: DENNIS CHAMBERLAIN

Winemaster: PHIL DOVER

April Dinner

Invitation to the April Dinner

Members are advised that the 700th meeting will be on

Thursday April 15th, 2010
At
Craig’s Hotel Lydiard St, Ballarat
At 7.00pm

Food Master: Dennis Chamberlain
Wine Master: Phil Dover
Guests are most welcome
Dress-Black Tie
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Annual Subscription $250 (if not already paid)


Reply to DENNIS CHAMBERLAIN 7 St Glen’s Way. Lake Gardens.3350 Wine & Food Society of Ballarat
RSVP Sunday 11th April


Don’t know what Umami means? Check out the new blog site
http://ballaratwinefoodsociety.blogspot.com/