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Inside:
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I
wish to express my deep gratitude to
the members of the nominating committee who have entrusted me with
the position of host for this year. I'll try my best to avoid any
disappointments, and I pledge to make this year's activities among
the best ever! We began this year with a Board of Managers meeting
where we agreed upon the following goals for this year: *
A financially successful auction in San Antonio to benefit The Club
Foundation
* An excellent and entertaining speaker at the annual business session (Probably Tim Hanni.)
* A wonderful dinner in San Antonio at the same price and featuring two outstanding wines
* An exciting food and wine workshop in San Antonio featuring Taste Specialist Tim Hanni formerly of Beringer Vineyards
* A more exciting newsletter
* A meaningful strategic planning session in Chicago in May
* Financial help for the Assistant Manager's Conference in Chicago in September.
We made a series of assignments to facilitate these goals; the following colleagues have agreed to assume these responsibilities:
* Strategic Planning - Sandy McGaughey, CCM, Jake Williams, CCM
* An excellent and entertaining speaker at the annual business session (Probably Tim Hanni.)
* A wonderful dinner in San Antonio at the same price and featuring two outstanding wines
* An exciting food and wine workshop in San Antonio featuring Taste Specialist Tim Hanni formerly of Beringer Vineyards
* A more exciting newsletter
* A meaningful strategic planning session in Chicago in May
* Financial help for the Assistant Manager's Conference in Chicago in September.
We made a series of assignments to facilitate these goals; the following colleagues have agreed to assume these responsibilities:
* Strategic Planning - Sandy McGaughey, CCM, Jake Williams, CCM
*
Industry Ties
- Jim Ferschinger, Dennis Meermans, CCM
*
Workshops
- Michael Robinson, MCM
*
Assistant Manager IS Conference
- Kirk Reese, CCM
*
Wine Dinner
- Kirk Reese, CCM, chairman; Dolly Ammann, CCM, J.R. Gayle, CCM
*
Pre-Conference Food and Wine Workshop
- Mitch Marron, Tom Bertani, CCM
*
Pre-Conference Wine Workshop
- Tom Gilbertson, CCM, Ernie Lopez
*
Nominating Process
- Jake Williams, CCM
*
Wine Auction
- Ron Banazak, CCM, chairman; Paula Frechette, CCM, Pat Fleming
*
Wine Test
- Paul Anthony, CCM
*
Business Meeting Education
- Tom Gilbertson, CCM, Jim Ferschinger
*
Newsletter
- Tom Gilbertson, CCM, Dennis Meermans, CCM
*
Budget Management
- Tom Bertani, CCM
This year's wine auction took in nearly $30,000 for The Club Foundation. It was by far our biggest contribution to date. Many colleagues made this possible, but I would especially like to thank the following gang of five:
*Ron Banazak, CCM
*Mike Kraus
*Erik Estrada
*Scotty Moran
*Art Barajas, CCM
These four gentlemen gave up a good portion of their time at Conference to oversee the auction. We are all in their debt (to the tune of $30,000).
One of the initiatives that we began at Conference was the development and education of our chapter wine representatives. Kirk Reese and I met with many of them and asked that they contribute to the newsletter regularly and that they initiate chapter wine education to the degree that chapter education chairs will accept or integrate wine into their annual offerings. We believe that this will promote our passion at the grass-roots level. Life is too short to dance with ugly partners or to drink bad wine.
In Vino Veritas,
Sandy McGaughey, CCM
2001 Host
This year's wine auction took in nearly $30,000 for The Club Foundation. It was by far our biggest contribution to date. Many colleagues made this possible, but I would especially like to thank the following gang of five:
*Ron Banazak, CCM
*Mike Kraus
*Erik Estrada
*Scotty Moran
*Art Barajas, CCM
These four gentlemen gave up a good portion of their time at Conference to oversee the auction. We are all in their debt (to the tune of $30,000).
One of the initiatives that we began at Conference was the development and education of our chapter wine representatives. Kirk Reese and I met with many of them and asked that they contribute to the newsletter regularly and that they initiate chapter wine education to the degree that chapter education chairs will accept or integrate wine into their annual offerings. We believe that this will promote our passion at the grass-roots level. Life is too short to dance with ugly partners or to drink bad wine.
In Vino Veritas,
Sandy McGaughey, CCM
2001 Host
| Top Five Chapter Donations to the Wine Society Auction | |
|
Southern
California
Northern
California
Florida
Upper
Midwest
Chicago
|
$5,963 $3,825 $2,888 $2,245 $1,970 |
| The Wine Society Salutes the following individuals who collected for or donated to the Wine Society Annual Silent and Live Auctions: | |
|
Gary
Sabens
Art
Barajas
George
Carroll
Ernie
Lopez
Ron
Banaszak
Steve
Montgomery
James
Lorah
Pam
Rush
Fran
Ford
Sandy
McGaughey
Joyce
Halama
Erick
Gregory
Kirk
Reese
|
$3,600 $2,300 $1,500 $1,400 $900 $850 $830 $790 $790 $730 $720 $600 $600 |
By
Ronald A. Banaszak, Jr., CCM
This year's International Wine Society Silent and Live Auctions were a tremendous success. The event required the dedication and support of more than 100 individuals and, because of their assistance, the Wine Society was able to raise nearly $30,000 for The Club Foundation. This is the largest amount raised in the history of the auction.
 |
| Auction Chair Ron Banaszak, Jr., CCM, and his co-chairs put on a stellar event that raised nearly $30,000. Ron's hands-on approach got bidders bidding! |
Congratulations to Art Barajas, CCM, of South Hills Country Club for his outstanding efforts in retaining donations. He has brought home the Buckey Trophy for the Southern California Chapter the second year in a row. The Southern California Chapter will also receive a $500 scholarship for its wonderful contributions.
Lastly, I am proud to announce that I will be chairing the event again in 2002. I look forward to seeing you in San Antonio. The committee is working hard to make next year's wine auction even bigger and
better.
We
need your support.|
Menu
|
|
Ameuse
Bouche
Jumbo
Shrimp Beignet
Grilled
Sweet Corn
Basil
Pesto
Sancerre,
H.Revrdy, 1999
Pan
Seared Escarole
Yukon
Gold Puree
Spinach
Cream
Osetra
Caviar
Chive
Crème Fraiche
1999
Soave Classico Superiore,"Saulverenza"
Roulade
of Veal
Sun-dried
Tomato Goat Cheese Puree
Black
Truffle Basil
Wilted
Basil
Dolcetto,
Barbera D'Alba,"Vigneto Punta, Azelia, 1998
|
|
Cajun
Rubbed Tenderloin of Beef
Braised
Oxtail
Chianti
Reduction
Taurasi,"Vigneto
Cinqo Querce," S. Mollettiere, 1995
Banana
Cream Pie
Drizzled
Caramel
Moscato
D'Asti, Saracca, 1999
|
So,
here we are at the largest golf merchandise show in America -- The PGA
Show. You know how it is ... you walk the floor, your feet are killing
you, you are thirsty and hungry ... what do you do? I am traveling with
our head golf professional Jim Andresen and Scott Bell, club manager
at Long Meadow Country Club in Springfield, MA. Scott and I will be
flying out very early the next morning for CMAA's Annual World Conference,
and we decided to go to Universal Studios to have dinner and enjoy the
flavors of Orlando.
We ventured into Emeril's at Universal Studios around 6:30 p.m. on a very busy Friday evening without a reservation. We explained we were "in the business," offered " a little something in his hand" and basically begged for the opportunity to savor the cuisine of one of America's top culinary guns. The Maitre d', Rico, informed us he had only one table left, and we had to be out by 8:00 p.m. As he is explaining our options, I noticed Emeril Lagasse out of the corner of my eye in his dress whites "working the wheel" in the kitchen. We were thrilled. However, we became even more thrilled because the table to which we were being escorted was The Chef's Table, a 36 inch-four-top located about three feet from the "wheel" in the kitchen where the master was creating culinary masterpieces.
Could you imagine? As a chef myself and a great admirer of Emeril, this was a particular thrill for me. The Executive Chef, Bernard Carmouche, approached the table and informed us we would be ssampling a degustation menu of food and wine. To the right is the menu for January 26, 2001.
The service was impeccable. The wine pairing was perfect and having Emeril actually serving us was such a treat. Each course was like a crescendo building to incredible heights. It was terribly impressive to see a man who had done a "guest spot" for Good Morning America that morning at 4:00 a.m. entertaining a group of clients for The NFL Experience in his element with the fire in the belly to cook and serve guests. It is clear he is a cook first. He also happens to be a marketing guru who has a passion that is infectious and permeates through the restaurant to all members of his staff as well as his guests. It is that type of infectious attitude we all crave for in our clubs. It was a culinary adventure I won't soon forget.
We ventured into Emeril's at Universal Studios around 6:30 p.m. on a very busy Friday evening without a reservation. We explained we were "in the business," offered " a little something in his hand" and basically begged for the opportunity to savor the cuisine of one of America's top culinary guns. The Maitre d', Rico, informed us he had only one table left, and we had to be out by 8:00 p.m. As he is explaining our options, I noticed Emeril Lagasse out of the corner of my eye in his dress whites "working the wheel" in the kitchen. We were thrilled. However, we became even more thrilled because the table to which we were being escorted was The Chef's Table, a 36 inch-four-top located about three feet from the "wheel" in the kitchen where the master was creating culinary masterpieces.
Could you imagine? As a chef myself and a great admirer of Emeril, this was a particular thrill for me. The Executive Chef, Bernard Carmouche, approached the table and informed us we would be ssampling a degustation menu of food and wine. To the right is the menu for January 26, 2001.
The service was impeccable. The wine pairing was perfect and having Emeril actually serving us was such a treat. Each course was like a crescendo building to incredible heights. It was terribly impressive to see a man who had done a "guest spot" for Good Morning America that morning at 4:00 a.m. entertaining a group of clients for The NFL Experience in his element with the fire in the belly to cook and serve guests. It is clear he is a cook first. He also happens to be a marketing guru who has a passion that is infectious and permeates through the restaurant to all members of his staff as well as his guests. It is that type of infectious attitude we all crave for in our clubs. It was a culinary adventure I won't soon forget.
"Each
course was like a crescendo building to incredible heights."
Society
Happenings - Annual
Wine Dinner and Wine Events from San Diego
Click here for a slideshow of the event
Click here for a slideshow of the event
Cellar
Notes - User-friendly
Wines - An Easy Reference for Pairing
These light- to medium-bodied wines will go nicely with virtually any dish. Their ample fruit and acidity help to create a harmonious balance of flavors from both the food and wine, with neither overwhelming the other. These wines also work well when one diner is having fish, another is having meat, and so on. They can match well with distinctively-spiced ethnic foods that might otherwise clash with a full-flavored wine. Of course, all of these wines are also enjoyable to drink on their own.
Rosé Wines
Virtually any rosé or blush wine fills the bill.
White Wines
Red Wines
These light- to medium-bodied wines will go nicely with virtually any dish. Their ample fruit and acidity help to create a harmonious balance of flavors from both the food and wine, with neither overwhelming the other. These wines also work well when one diner is having fish, another is having meat, and so on. They can match well with distinctively-spiced ethnic foods that might otherwise clash with a full-flavored wine. Of course, all of these wines are also enjoyable to drink on their own.
Rosé Wines
Virtually any rosé or blush wine fills the bill.
White Wines
| Pinot Grigio | Pouilly-Fumé and Sancerre |
| American Sauvignon Blanc | Mâcon-Villages |
| German Riesling Kabinett and Spätlese | Champagne and Sparkling Wines |
Red Wines
| Chianti Classico | Côtes du Rhone |
| Rioja Crianza | Pinot Noir |
| Beaujolais-Villages | Merlot |
|
MATCHING
WINE AND FOOD
|
||||||
| Red Wine | White Wine | |||||
|
Light-Bodied
|
Medium-Bodied | Full-Bodied | Light-Bodied | Medium-Bodied | Full-Bodied | |
|
Bardolino
Valpolicella
Chianti
Rioja-Crianza
Beaujolais
Beaujolais-Villages
Burgundy
village wine
|
Cru
Beaujolais
Côte
du Rhone
Burgundy
Premier Cru
& Grand Cru Bordeaux
petit chateau
American
Pinot Noir
American
Cabernet
Sauvignon* American
Zinfandel*
Chianti
Classico Riserva
Dolcetto
Rioja
Reserva and
Gran Reserva |
Barbaresco
Barolo
Bordeaux
great
châteaus Chateauneuf-du-Pape
Hermitage
American
Cabernet
Sauvignon* American
Merlot*
American
Zinfandel*
|
Alsace
Pinot Blanc
Alsace
Riesling
Chablis
Muscadet
German
Kabinett
American
Sauvignon*
Blanc*
Orvieto
Soave
Verdicchio
Frascati
Pinot
Grigio
|
Pouilly-Fuissé
Pouilly-Fumé
Sancerre
White
Graves
Chablis
Premier Cru
Mâcon-Villages
St.-Veran
Montagny
American
Sauvignon
Blanc* American
Chardonnay*
Gavi
|
American
Chardonnay*
Chablis
Grand Cru
Meursault
Chassagne-Montrachet
Puligny-Montrachet
|
|
| Matching Foods | Matching Foods | |||||
| salmon tuna swordfish duck roast chicken |
game
birds veal chops pork chops |
lamb
chops leg of lamb beefsteak (sirloin) game meats |
sole flounder clams oysters |
flounder bass shrimp scallops veal paillard |
salmon tuna swordfish lobster duck roast chicken |
|
|
Note: Starred wines are listed more than once. They can be vinified in a range of styles from light to full depending on the producer. When buying these, if you don't know the style of a particular winery, it's a good idea to ask the server or wine merchant for advice. |
Note: Starred wines are listed more than once. They can be vinified in a range of styles from light to full, depending on the producer. When buying these, if you don't know the style of a particular winery, it's a good idea to ask the server or wine merchant for advice | |||||
Tuesday,
January 30, 2001
La
Jolla Country Club, La Jolla, California presents
Host
Committee
Sandy
McGaughey, CCM, Chairman
Mitch Marron
J.R. Gayle, CCM
Mitch Marron
J.R. Gayle, CCM
2000-2001
Wine Society Host
Jake
Williams, CCM
The
CMAA International Wine Society gratefully acknowledges our special
guests and those who helped to make this evening possible:
Heitz Wine Cellars
Chappellet Vineyards
Chalk Hill Winery
Iron Horse Vineyards
Swanson Vineyards
Christian Seely of Noval Wines
Heitz Wine Cellars
Chappellet Vineyards
Chalk Hill Winery
Iron Horse Vineyards
Swanson Vineyards
Christian Seely of Noval Wines
Reception:
*
Raw Oyster Bar with the Best of the Pacific Ocean's Bounty
*
Beggar's Purses with Crème Fraiche and Caviar
*
Seared Ahi on Japanese Cucumber with Wasabi Aioli
*
Dungeness C
rab and Maine Lobster Cakes
*
Lamb and Chicken Satay Skewers with Thai Peanut Sauce
*
Sparkling Brut, Iron Horse Estate, Wedding Cuvee, 1997
*
Pinot Grigio, Swanson, 1999
First
Course:
*
Pan Seared Onaga and Diver Scallop Stack with Passionfruit Buerre Blanc
*
Chardonnay, Kistler, McCrea Vineyard, 1998
Second
Course:
*
Penne Pasta with Roasted Hoffman's Squab and Roasted Tomato Sauce, Basil
Chiffonade
*
Sangiovese, Chappelet, 1997
Third
Course:
* Roasted Colorado Lamb Rack with Pomegranate Reduction
* Roasted Colorado Lamb Rack with Pomegranate Reduction
*
Rosemary Potato Crisp with White Truffle Oil and Grilled Baby Vegetables
*
Cabernet Sauvignon, Heitz, Martha's Vineyard, 1996
*
Merlot, Chalk Hill, Estate, 1997
Cheese
Course:
*
Boutique Montrachet Goat Cheese and Aged Vermont Cheddar with
*
Tawny Port, Quinto De Noval, 1974
*
Montelnola de Champignon with Vintage Port, Quinto De Noval, 1975
Dessert
Course:
*
Pear and Gorgonzola Napoleon with
Nutmeg Infused Sabayon
*
Moscato, Thornton, 1999 Society
Happenings - Wine Society Annual Business Meeting Test Answers
At the Wine Society Annual Business Meeting, attendees took the following
test. Check out the answers here
and see how you did.
Contents
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