Spring 2008

Volume 8, Issue 1

Corks and Forks

The unofficial Newsletter of the York, PA Branch of the International Wine & Food Society

 BRANCH
 OFFICERS:

  President:
    George Long

  Vice President:
    Joan Stoner

  Treasurer:
    Larry Heim

  Secretary:
    Mary Ellen Hoyt

  Wine Master
    Evelyne Pritsios

  Cellar Masters:
    Jack Hankle
    Larry Heim

  Archivist 
    Fran Polk

  Editor:
    Don Butcher

The York Branch of IWFS started the year with a feast fit for a king, thanks to the creative work of Judy and Bob Bacon and Chef John Walsh.  The exotic food was paired with excellent wines.  The Martin Library was a new and perfect venue.  Thanks, again, Bob and Judy for this unforgettable evening.

A special meeting of the membership was held on December 2, 2007, to decide if a change in the bylaws should be made to increase the membership.  It was decided not to increase the membership at this time.  A committee, to be chaired by Don Hoyt, was formed to review the bylaws in detail, and to make suggestions for possible changes and/or updates.

We currently have two membership openings.  They will be filled from the waiting list upon Board approval.

Enjoy the New Year.  If you are planning a trip to London, it may be of interest that IWFS members receive a discount at the following establishments:  Naval and Military Club, Mandarin Oriental Hyde Park, and the Ritz.

See you at our upcoming events,

A welcome like no other was afforded to us at the 2007, 25^th Anniversary Food and Wine Classic in Aspen, CO.   For three unforgettable days, George, David, Fran and I shared our passion for amazing food with superstars Mario Batali, Bobby Flay, Thomas Keller, Emeril Lagasse, Jacques Pepin and Ming Tsai.  In the Grand Tasting Pavilion we rubbed elbows and trained our palates with wine experts Adrea Immer Robinson, Danny Meyer, and Joshua Wesson.  On a deck overlooking the mountains we savored our days while dining “take-out/ironing board buffet” (ask Fran).  A favorite recipe that I have made frequently (sans 8 anchovies) is as follows:

TAPENADE by Jacques Pepin (enough for 40 – 50 toasts)

In the south of France, tapenade is often called the “butter of Provence.”  There are many recipes for it, but conventionally it is a puree of olives, capers, and anchovies.  The word “tapenade” comes from the Provencal word tapano, which means capers, so capers seem to have been an ingredient from the beginning.  My favorite tapenade base is bagel chips, which are crunchy, thin and perfect with that great concoction.

I like my tapenade to be fairly coarse, rather than the smooth puree that is conventional.  Chop it by hand or in a food processor using the pulse button, starting and stopping it several times to achieve a uniformly chunky and coarse texture.  I like oil-cured black olives or Kalamata, and I often use a mixture of both. 

Put about l-l/2 cups of pitted olives in the bowl of a food processor with 2 tablespoons of capers, 2 small peeled, crushed garlic cloves, 8 anchovies in oil, 3 small quartered dried figs, 7 or 8 mint leaves and ½ teaspoon of freshly ground black pepper.  Add 4 tablespoons of the best possible extra-virgin olive oil.  Pulse 15 or 20 times, or until you have achieved the texture you want.  Taste and add salt, if needed.  Refrigerate until serving time and serve cool. 

Judy and Bob Baccon hosted a terrific Fall Dinner in the Legacy Room of Martin Library.  The caterer was Chef’s Expressions by John Walsh.  “Lourdes” entertained with numerous piano selections.  Butler-passed hors d’oeuvres included: crispy spring roll filled with Asian shiitake mushroom ragu, autumn cream of squash soup shooter, English pea risotto spoons, and chicken scampi.  The Amuse Bouche of mini goat cheese flan was accompanied by 2006 Sancerre Pascal Jolivet.  A 2002 Paul Pernot Puligny Montrachet accompanied the second course of roulade of wolfish.  The third course of seared Asian marinated free-range Canadian duck breast was served with a 2004 Domaine Serene Yarnhill Pinot Noir.  The fourth course of braised wild buffalo brisket was accompanied by a 2002 Elderton Shiraz-Barossa- Australian.  The dinner concluded with espresso, cardamom pot de crème and a 2002 Ruster Ausbruch- Austrian dessert wine.

Many thanks for a terrific evening!

The business meeting included lengthy discussions on the wine cellar, as well as membership limitations and participation.  A special meeting will be held to vote on a by-laws change in the number of members.

Officers elected were:  President – George Long, Vice President – Joan Stoner, Treasurer – Larry Heim, and Secretary – Mary Ellen Hoyt.

Tidbits

2.4 pounds of grapes = one bottle of wine

1 vine yields approx. 
4 bottles of wine

Future newsletters are dependent on you, the members!!  As you may have noticed this is the first newsletter in a long time – too long.  That’s because we’ve never received any articles.  Marla and I will gladly produce the final copy and publish two newsletters per year.  But…….you need to provide the copy.  Please provide an electronic copy to me as a Word document, or just a detailed email.  I would hope that the hosts of each event would prepare a write-up, including photos (or have someone agree to be the reporter).  We’d also love to include reports on events (see Aspen article) or restaurants.  Officers, Wine Cellar, and Historian contributions are welcome.  Only YOU can make it happen.

A reminder first published in the Spring ‘04 Newsletter – “Attendance at most events is limited and determined by the hosts.  Registration for events is on a first come, first served basis.  Branch members are accommodated first, then guests as space permits.  Members should take responsibility for their guests during the event – introducing them to other members, and explaining the benefits of belonging to our Branch.  In fairness to other members and your guests, only one guest (couple) should be sponsored per member per event.” 

Upcoming Events

Spring Tasting         
Hosted by Jack & Sue Hankle
April 18^th at the Hankle’s

Spring Dinner       
Hosted by Fred and Ruth Fay
May 16^th at the Blue Moon Restaurant

Fall Tasting
TBA – volunteer host needed 
Contact Don Butcher

Fall Dinner
TBA – volunteer host needed
Contact Don Butcher