Benevolent Funipendulous Society of

Nova Scotia Logotechnicians

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

MINUTES – DINNER F

DINNER MEETING HELD 21 NOVEMBER 1981 AT 6219 SHIRLEY ST.

All members were in attendance.

HOST: Robert P. Flute

GUEST: Donald (Bruce) Mitchell

MEMBER SPEAKER: D. Robert Bagg

The dinner began at 7:30 with a glass of white wine (Carlo Rossi). During the wine, plans for Christmas get-togethers were discussed.

Mr. Mitchell will be having a birthday around December 12th. The Lemon/Whitman annual Christmas party is scheduled for December 19th. The Macleods are "at home" New Year's day between 11:00 am and 3:00 pm, and Mrs. Bagg (senior) is hosting a get-together later that evening.

The appetizer was sherried shrimp and scallops seviche (marinated in citrus juices) served by Mr. Flute. This was accompanied by two bottles of Jugoslav Riesling.

Following the appetizer, Mr. Mitchell gave a fascinating presentation on the processes and physiology of facial recognition, based on research originally done by Charles Darwin. He related the identification of facial expressions to the various parts of the brain, illustrating the ways that we interpret faces and expressions.

Following Mr. Mitchell's address, Mr. Flute served a chilled cream of broccoli soup, accompanied by a bottle of Almaden. After this, Mr. Wood served four whole, roast pheasant, accompanied by apples studded with cloves, gravy and Cumberland sauce. Mr. Macleod also served zucchini in sour cream and dill sauce. This course was also served with the Fougeres beaujolais and the Masson pinot noire

Upon the completion of the pheasant, Mr. Bagg addressed the Society regarding the reasons proposed for Nova Scotians refraining from joining in the American Revolution, despite the close economic and geographic ties between the Maritimes and the "Boston States". During the course of Mr. Bagg's speech, two bottles of Grand Pre Marechal Foch were consumed.

On the completion of Mr. Bagg's address, Mr. Gillis served a Salade Gillis Jardiniere, made up from vegetables freshly picked from his garden, including raw, thinly-sliced Jerusalem artichokes.

After the salad, Mr. Smith served Carbonnade Flamande, accompanied by Mr. Macleod's Sweet Potato Rum Casserole, Broccoli with Hollandaise sauce, and leeks braised in butter. The wine with this course was two bottles of the Kaiser Stuhl claret.

Finally, Mr. Lemon served the dessert, Orange Charlotte. This was topped off by a vintage port kindly contributed by Mr. Flute, which he brought back after his latest trip to England.

The evening was completed with the liberal imbibation of a number of fine liqueurs from the Society's cellars.

WINE LIST

Carlo Rossi California Chablis

Jugoslav Reisling - Navip - 1979 ($5.45)

Almaden California Mountain White Chablis ($4.30)

Adolphe Fougeres & Co. Beaujolais (1979)

Paul Masson California Pinot Noir ($6.75)

Grand Pre Wines Marechal Foch 1980 ($5.50)

Kaiser Stuhl 1976 Bin 33 Claret ($5.25)