The Inaugural Dinner of the Nottingham Branch was held on 24 March 1952, at L’Apéritif Grill, Parliament Street, Nottingham, when Sir Jack Drummond, the President, occupied the Chair, and M. André Simon was the guest of honour.
The Fare: Canapés variés. Saumon fumé. Pâté Maison. Coquille de Sole St. Malo. Caneton à l’orange; Salade. Endives braisées. Cassis flambé au jus. Fromage M’sieu. Petits Fours. Café.
The Wines: Amontillado. Vino de Pasto. Zeltinger Himmelreich Riesling Spätlese 1934. Corton, Clos du Roi, 1926. Martinez 1896, presented by Major W. Alan Rook. The Proprietor-Chef: Louis Fox.
Observe “The Proprietor-Chef: Louis Fox”. Would it be civilised for our review threads to include the name of the chef?
It should be acknowledged that this is ThePortForum, with no mention of solid sustenance, whereas a journal called Wine & Food might have other priorities. Nonetheless, would it be civilised?
DRT wrote:It would be civilised to offer the Chef a glass of Port, thereby creating an opportunity to name him in our review.
PhilW wrote:Perhaps only on occasions where the food is of particular note?
These two would combine nicely. Maybe, post food, we should endeavour to reach a consensus as to whether the food was sufficiently fine to send the chef a glass of Port, and to mention him.
Unless helped by bottles larger than 75cl, it would work less well in tastings with fourteen of us.
DRT wrote:It would be civilised to offer the Chef a glass of Port, thereby creating an opportunity to name him in our review.
PhilW wrote:Perhaps only on occasions where the food is of particular note?
These two would combine nicely. Maybe, post food, we should endeavour to reach a consensus as to whether the food was sufficiently fine to send the chef a glass of Port, and to mention him.
Unless helped by bottles larger than 75cl, it would work less well in tastings with fourteen of us.
A good compromise. Perhaps at larger tastings the Chef could be invited to taste a glass in advance of dinner, thereby spurring him on to generous with his carving knife and cautious with his grill?
"The first duty of Port is to be red" Ernest H. Cockburn
DRT wrote:Perhaps at larger tastings the Chef could be invited to taste a glass in advance of dinner, thereby spurring him on to generous with his carving knife and cautious with his grill?
Yes. When we have an apéritif bottle, that might be used.
At the recent sweet-spot vintage tasting we poured an extra placemat of smaller measures to allow various staff to have some samples and expand their experience of port. This was very much appreciated, and on the occasions where feasible, could also be a nice way to show our appreciation of the team.
flash_uk wrote:At the recent sweet-spot vintage tasting we poured an extra placemat of smaller measures to allow various staff to have some samples and expand their experience of port. This was very much appreciated, and on the occasions where feasible, could also be a nice way to show our appreciation of the team.
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"The first duty of Port is to be red" Ernest H. Cockburn
