Yule, Winter Equinox Meeting, December 21, 2001
The Gout Society celebrates the coming of the Yule Elf.
Dinner Served:
Goose and venison gratefully supplied by Chris
Appetizer:
Dry Italian Country Sausage
Sharp Vermont Cheddar
Tear Inducing Hot Mustard
Main Course:
Charcoal Grilled Beef Rib Roast rubbed with salt and green, black and red pepper, accompanied by roasted brussel sprouts with cloves of garlic and garlic mashed potatoes
Grilled Goose Breasts with sauteed cabbage with butter
Grilled Venison with broccoli rabe and roasted potatoes
Salad:
Mixed Green Salad with Tarragon Dressing
Assortment of Cheeses:
Istara
Sharp Vermont Cheddar
Stilton
Cigars:
Cuban cigars
Ports served:
Quinta do Crasto 1994 Vintage Port
Noval 1968 Colheita
Club activity: Contributed to Tasting Notebook
Port of the Month Selection: Dow's 1982 Reserve Single Year Tawny
Topic of Conversation Discussed:
"Figuring the best way to make the Yule Elf a permanent member of the Gout Society"