| We had hoped that in September that Dan would give us an opportunity to dine together again as a society. However that was not to be with indications that we would not be able to have a face to face function until the end of October at the earliest. So after several function cancellations the Committee decided to progress with other virtual function. Wine and Food Masters Faye Bowyer and Richard O’Brien worked with Restaurant The Recreation to produce a dinner that not only showcased the restaurant but was accompanied by some fantastic wines From the society’s cellar. The Recreation is going from strength to strength and they have the home dining format to an art form.It was arranged that the meals could either be delivered or for those within the permitted distance from the restaurant the parcels could be collected. Joe and his team supplied us with a bespoke menu matched with wines from our own cellar that were portioned into airlocked bags. As at the previous virtual function it was felt that the quality of the wine had not altered at all due to the bagging process. The wines were all as lively, fresh and vibrant as if they had just been poured from the bottle. A zoom link was provided and the evening was organised to allow our usual discussion and insights! Our special menu involved some simple reheating and plating to ensure optimum quality. |
Bread and hand churned butter 
Broad been and stracciatella tart, Choux bun chicken liver parfait 
Dry aged duck breast, smoked duck sausage, celeriac puree, red cabbage, duck and prune jus 
Lemon posset, blueberry, pistaccio and white chocolate The wines 
The menu