Gout Society Inaugural Meeting, Imbolc Day, James’ Birthday, February 2nd 2001


Meal Served:

Moose gratefully supplied by Chris. Sausage supplied by James.



Dry Italian Country Sausage
Mushrooms a la Grec
Italian Olives


Main Course:

Moose Grill, marinated in Winter Ale, salt and pepper, cooked on outdoor grill
Moose and Pork Meatballs
Grilled Pinwheel Pork Sausage Parsley and Cheese, cooked on outdoor grill


Side Dishes:

Sauteed Spinach and Garlic
Sauteed Green Beans with Garlic and Shallots
Chicken Brothed Rice



Assorted Mesclun with mustard dressing


Assortment of Cheeses:

Sharp White Vermont Cheddar
Tomme de Savoie


Ports served:

Osborne 10 Year Old Tawny
W. & H. Graham’s 20 Year Old Tawny
Taylor Fladgate 20 Year Old Tawny


Brandy served:

Calvados Apple Brandy, Château du Breuil 15 Ans d’Age 82 Proof

"In the hands of the Château du Breuil, Calvados is no mere Apple Brandy, but a smoothly fragrant spirit with great age and charm. From this historic château in the Pays d’Auge, the picturesque part of Normandy that produces the finest Calvados."


Port of the Month Selection: None
Club activity: Signed Declaration


Topic of Conversation:
"I hope there isn’t another way to get Gout"