Benevolent Funipendulous Society of

Nova Scotia Logotechnicians

 

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

 

MINUTES – DINNER C

 

Dinner Meeting held Saturday, November 15, 1990

 

Location: 2500 Poplar Street, Halifax, N. S.

 

Host: Sean P. Wood

 

Guest Speaker: Peter Perina, Halifax, N. S.

 

Member Speaker: David W. Lemon

 

Members Attending: D. Robert Bagg

Robert P. Flute

W. Bruce Gillis

Greig Macleod

David G. Smith

 

The members were served wine before sitting down to hors d'oeuvres of oysters on the half shell, served with lemon wedges. These were Shippegan oysters from the Baie des Chaleurs, provided to Mr. Wood by Mr. André Mallet. Wines were 2 bottles Almadén California Mountain White Chablis (US - $4.30) and 2 bottles Gallo Sauvignon Blanc (US - $4.90).

 

Following the oysters, Mr. Wood introduced Mr. Perina, who enter­tained the members with an account of “the true meaning of Christmas at Mill Cove, a warm study of game cocks, warm, cuddly pussies, and church bells” that will be long remembered by the members of the Society.

 

Mr. Gillis then served a course of hot pumpkin soup, which was accompanied by San Bernadino 1979 Silver Medal 1978 Varietal Bin A14 Tremainer - Australian ($5.35)

 

The next course was two ducks, quartered and deboned, roast and served by Mr. Bagg. One duck was prepared with Sauce Morello (Cherry sauce), and the other was prepared a l'orange. These were served with wild rice and some more of the Tremainer.

 

Following the duck, Mr. Lemon was introduced by Mr Smith. Mr. Lemon was presented with the official Speaker's Jacket, and then made a speech dealing with business frauds in the Maritimes. During the address, one bottle of F. Haskenlever Le Gamain (French) and a bottle of Paarl Cabernet Sauvignon 1977 (South African - $5.25) were consumed.

 

Following Mr. Lemon's address, Mr. Flute served a tossed green salad. This was followed closely by a roast of venison provided by Mr. Gillis and prepared by Mr. Wood, and a venison stew which was most kindly provided and prepared by Mr. Perina. These were accompanied by Potatoes Anna and Parsnips a l'orange, prepared by Mr. Smith, and 3 bottles of Côtes Ventoux (French - $5.35)

 

Dessert was Mr. Macloed's Mousse au Chocolat with almond wafers. The meal concluded with selected cheeses, crackers, brandy, port and sherry.

 

REMAINING INVENTORY

 

1 bottle Inniskillin Marechal Foch (on loan to Mr. Sinclair)

2/3 bottle Paarl Oloroso Cream Sherry

2/3 bottle Paarl brandy

2/3 bottle Paarl Pale Dry Sherry

1/3 bottle Favell's London Dock 100 proof rum

1/4 bottle Tia Maria