May Day Meeting, May 4, 2001
Please note that even though May Day took place on the first of the month, this Gout Society Meeting took place on Friday, 4th May, to allow gastronomic recovery.
Venison gratefully supplied by James, moose gratefully supplied by Chris. Black Angus beef gratefully supplied by James.
Dry Italian Country Sausage
Flash Grilled Free Range Venison, marinated in cajun spices
Grilled Moose, marinated in Guiness, salt and pepper, and rolled in cracked pepper
Grilled Black Angus, newport cut
Grilled Pork Loin, stuffed with salt, pepper, fresh garlic and parsley
Johns Okra a la Creole
Oven Roasted Asparagus with Tomatoes, Olives, Garlic, fresh Thyme and Olive Oil a la Naked Chef (thank you Jamie Oliver for a wonderful dish. We substituted fresh Thyme for the fresh Basil).
Sauteed Spinach with Garlic
Chicken Brothed Rice
Mesclun Salad with Roasted Beets and Mustard Dressing.
Assortment of Cheeses:
Vintage Irish Cheddar
Sharp White Vermont Cheddar
Vanilla ice cream with fresh blueberries and raspberries and a splash of Lustau Solera Reserva, Pedro Ximenez San Emilio, golden brown and very sweet smooth and luscious Sherry wine.
20 Year Noval Tawny
20 Year Ramos Pinto Tawny
20 Year Martinez Tawny
Armagnac Saint-Vivant Grande Fine 80 Proof
Cuban Cigars, Montecristo
Club activity: Contributed to Tasting Notebook
Port of the Month Selection: Sandeman 20 Years Aged in Wood Tawny
Topic of Conversation Discussed:
"Hopes and Aspirations: Are we truly headed for Gout Society?"