The Shanghailanders inaugural luncheon
Saturday, Jan 21, 2012
The event was held in villa eight, located within the grounds of the hotel, normally only reserved for Central Chinese government officials and overseas foreign heads of state and other dignitaries, the atmosphere was very festive and a perfect choice of location for the occasion. With 29 people in attendance, all were seated around one large round banquet table.
The menu was put together by Chef Jack and under close supervision of the hotels managing director (also the new Chapters president) Howard T. Bennett. The menu (see attached) was a delightful mix of Asian influenced and classic western haute cuisine.
In honour of the clubs heritage, the welcoming sparkling was an Australian (Yarrabank Cuve 2004, Yering Station, donated by an aspiring member).
The first and very crispy white wine was a Tasmanian Sauvignon Blanc from 2009.
The first red was a light, young and very promising French Pinot Noir from 2010.
The big red for the main course was again a tribute to the B&B roots: a Margaret River Cabernet Sauvignon 2010.
The desert wine, which rounded off the lunch, was again a classic: a Ruby Pink Port, which went exceptionally well with the desert selection and aged Stilton cheese. The whole menu was very well balanced and the high quality was reflected in the critiques.
As a special treat, the former (and B&B’s first ever) Cigar master Thomas Weil brought a special collection of fine smokes in the clubs own portable humidor (see attached), which went very well with his single Malt donation.
Joe Gabriele president of the Suzhou Chapter was the “Guest Fine Master” of the day, collected fines and the afternoon was finished in style with ”cleansing ales” in the hotels own tavern bar.
