Benevolent Funipendulous Society of

Nova Scotia Logotechnicians

6291 Duncan Street, Halifax, N. S. B3L 1K4 425-5742

MINUTES – DINNER B

Dinner Meeting held Saturday/Sunday, June 14/15

Location: The Gillis Estate, Paradise (West), Nova Scotia

Host: W. Bruce Gillis

Guest Speaker: Donald (Sudsy) Sinclair, Halifax, N. S.

Member Speaker: Sean P. Wood

Members Attending: D. Robert Bagg

Robert P. Flute

Greig Macleod

David W. Lemon

David G. Smith

The meeting opened informally, with an al fresco address by Mr. Sinclair dealing with the history of imbibition's various altercations with the forces of abstemiousness in Pictou County. This topic was of great interest to the Members, who punctuated Mr. Sinclair's discourse at several points with appropriately cogent comments and discerning inquiries. Questions continued at some length over cocktails.

Mr. Sinclair was introduced by Mr. Gillis, who also tendered the Society's appreciation at the completion of the address.

Mr. Lemon then served hors d'oeuvres of select Japanese squid marinated in soya sauces. Shortly thereafter, the Members were seated for dinner.

The dinner was formally opened by toasts to the guest speaker and host, accompanied by dry sherry (1) and white wine (2).

The opening course was Scallops Saveche, prepared by Mr. Flute.

The second course was pan fried Atlantic mackerel prepared by Mr. Lemon, served with Mr. Bagg's fiddleheads. This course was also served with white wine (3).

The third course was a tossed green salad with oil and vinegar dressing, prepared by Mr. Smith.

The fourth course was a roast smoked loin of pork, served garni with a peach and mushroom sauce by Mr. Macleod. This was accompanied by baked stuffed potatoes and chilled mixed vegetables prepared by Mr. Bagg. Another white wine was served with this course (4).

Following the fourth course, Mr. Wood was introduced by Mr. Macleod as the member speaker for the evening. Before the address began, Mr. Wood was presented with the official Funipendulous Speakers' Jacket, recently tailored (at no small expense) and presented to the Society by sources who prefer to remain anonymous (lest this act be misinterpreted as an attempt to curry the favour of the Society).

Mr. Wood proceeded to entertain and mesmerize the Society with his researches into the gustatory predilections of some early residents of Halifax. This topic, following as it did after a meal of somewhat Herculean proportions, mesmerized some members to the point of virtual stupefaction. Nevertheless, this address was found to be entertaining, and of great interest to all members.

The evening's meal was completed by Mr. Gillis' rum cake, which was accompanied by the remainder of the wine, brandy, rum and sherry (1,4,5 & 6).

Several wines and liqueurs were left over at the conclusion of the dinner meeting. These will be added to the Society's cellars.

The next morning, preparation of the breakfast was complicated and delayed by a breakdown in Mr. Gillis' water system, which remained out of order until around 11:00 AM. Unfortunately, Mr. Sinclair and Mr. Macleod, having pressing business in the City, were forced to leave before breakfast could be served. Despite these obstacles, Mr. Bagg and Mr. Wood managed to produce an eminently tasty breakfast for the remaining members.

Breakfast consisted of kidneys, kippers, scrambled eggs Baggio (with thick cream, onion, green peppers, olives, mushrooms & cheese), bacon, sausages, English muffins, coffee and orange juice. In addition to some more of the previous evening's white wines (2 & 4), Mr. Bagg most generously contributed a bottle of Cordoniu, which was shared among the Members.

WINES AND LIQUEURS SERVED

1) 1 - Paarl pale dry sherry (South-African) $5.10*

2) 2 - Almadén Monterey Chenin Blanc (American) $5.15

3) 1 - Hardy's St. Vincent Chablis (Australian) $5.30

4) 3 - Paul Masson Riesling (American) $5.05

5) 1 - Bordulac Brandy (Canadian) $7.35*

6) 1 - Rum

7) Tia Maria coffee liqueur (left over from previous dinner meeting)*

* The items marked above were not entirely consumed at the dinner meeting and have been placed in the Society's cellar.

NOT OPENED:

1 - Paarl Oloroso Cream Sherry (South African) $5.10

3 - Paarl Cabernet Sauvignon (South African) 1977 $5.25

1 - Paarl VSOP Brandy (South African) $11.30

1 - Favell's London Dock Rum - 100 proof $11.10

1 - Hardy's St. Vincent Chablis (Australian) $5.30

1 - Inniskillin Marechal Foch (Canadian)

1 Gallon "Wonder Wine" (purported) $1.50 plus labour