Benevolent Funipendulous Society of

Nova Scotia Logotechnicians

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

MINUTES – DINNER E

DINNER MEETING HELD 25 JULY 1981 at the home of Bruce Gillis, Paradise West, Annapolis Valley, Nova Scotia.

The start of the meeting was delayed for a while, due to mechanical difficulties experienced by Mr. Bagg with his (usually trouble-free) vehicle.

All members were in attendance. The guest speaker for this occasion was Mr. Mark Wannamaker of Halifax.

The appetizers were served first, by Mr. Lemon. They consisted of crackers with a “fish spread”, and mushroom caps stuffed with a mixture of minced shrimp and clams.

After the members were seated at the dinner table, Mr. Lemon served the soup course, gazpacho with fresh rolls.

After the soup course, Mr. Bagg, serving as handler, introduced the guest speaker. Mr. Wannamaker gave an interesting overview of the history of physical educational development and administration within the educational system in Canada and Nova Scotia. The speech, taken from Mr. Wannamaker's graduate thesis, was followed by several questions and animated discussion.

At the conclusion of the speech, Mr. Flute served a delicious baked stuffed halibut, yclept “Stouffe Eric a la Flute”. This was accompanied by Mr. Smith's wild and brown rice in a mushroom and wine sauce.

Mr. Macleod's salad course was a “classic Waldorf salad” of walnuts, apples, celery and mayonnaise on a bed of lettuce.

The meat course, served by Mr. Gillis, was an unusual and tasty “Roast Beef Redbridge”, complemented by Mr. Smith's new Nova Scotia potatoes boiled in parsley, bayberry leaf and mint, and served with parsley and chives picked fresh from Mr. Gillis' garden.

The crowning touch of the evening was Mr. Bagg's Chocolate Mousse with whipped cream and crème de menthe.

Post-dinner discussions were carried on over an assortment of cheeses, crackers and fruit served by Mr. Macleod.

The wines served were:

Andres Auberge (3 litres) - Canadian - $12.75

2 x Mildarra Sauvignon Blanc 1979 - Australian - $5.40

4 x Val D'Adige Bianco 1979 - Italian - $4.00

Kaiser Stuhl 1976 Bin 33 Claret - South Africa - $5.25

Paul Masson Zinfandel - U. S. - $7.05

Yalumba Sauterne - Australian

The next morning, Mr. Bagg and Mr. Wood prepared a hearty breakfast of kidneys, kippers, bacon, eggs, toast, sausages and orange juice. The food was accompanied by:

Brights Champagne - Canadian - $3.45

Codorniu - Spanish - $7.40

Greyman Sparkling Wine - French - $6.65 (donated - D. Smith)

During breakfast, the Society was enlightened by the Chairman's State of the Province Address, accompanied by a session of (long-overdue, according to Mr. Macleod) original 1ogotechnology.

The weekend closed informally, a good time having been had by all.