Our Latest Event - The "Minutes"
The 2011 Dinner - Chairless |
Wines and Goodies |
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The Macleods sent their regrets (and several other things) due to the Chairman's health issues. All Funis hope for a speedy and complete recovery. This was the 12th Funi dinner held in Paradise. * * * 27/28 August 2011 Hosts: Mr. & Mrs. GillisToastmaster: Mr. Gillis Unfortunately, the "floating bar" pool toy seems to have suffered a fate similar to the Orcas - and perhaps for the same reasons (danger and difficulty of use) - and was no longer in evidence. Spider Pushups were therefore not on the agenda for the afternoon's Gathering of the Funis. Still, we managed. Around 7:00, the Funis changed into their evening attire and gathered by the pool, in accordance with tradition, to sample the Hors d'oeuvres. These were prepared and served by Brother Flute and Lady Margaret, consisting of: Bruschetta with Seasoned Pear, Proscuitto with Hearts of Palm, a Scallop-Panko mix served on Radicchio, all garnished with pickled carrots, radishes and olives. These items were accompanied by the Fleur du Cap Chardonnay (a), Banrock Station Semillon Chardonnay (b) and Man Vintners Chenin Blanc (c). The traditional "picture by the pool" was taken by our evening's able assistant, Meaghan Murray, before the group headed inside. The participants then moved to the dining hall, where seats were allocated by Brother Gillis. The McWilliams Reisling (d) was served and Bruce made opening remarks noting the absence of Greig and Linda, then introduced Brother Lemon. Lemon passed on the strict instructions received from The Chairman, that in his absence there were to be no major decisions made, and no talk of communes. Brother Donald presented the Funis with a bottle of wine from Jordan Wineries, circa 1932, that he had dug up while renovating the Great Out-front Yard. The first course at table was Soup, prepared by Brother Peter and Lady Annie. This was a Chicken and Chanterelle broth combined with a veal broth, flavoured with chives and cream. The McWilliams Reisling (d) was also the wine served with this course. Brother Peter came up with the suggestion that Funis should all be given a teaspoon of rum to ease our way before we depart on the river of Lethe (forgetfulness). This led to discussion about the quantity of rum required to induce forgetfulness, where it was generally agreed that a teaspoonful would not be sufficient to do the job. The Fish/Fowl course, served by Brother Sean and Lady Jody was "Seafood Jambalaya" consisting of scallops, shrimp, mussels, polish sausage and okra, seasoned with cumin and cayenne and served with extra cayenne on the side for those who found the seasoning too bland. The Umani Ronchi Verdicchio (e) and the False Bay Chenin Blanc (f) were the wines accompanying this dish. A toast was given by Brother Sean, passing on Greig's reminiscences of Brother Bagg at Funi dinners and other occasions, "the stuffier the better". The next course was the Salad, prepared and served by Brother Donald and Lady Rachel. Unfortunately, around this time the Vice Chairman for the Secretariat had a recorder malfunction, and no note was made of the salad ingredients or presentation, or of the associated wine. My most humble apologies are presented, and if anyone can remember what these items were, these minutes will be appropriately amended. The Funis collectively expressed their thanks to Meaghan for her assistance with the success of the meal. Everyone agreed that things went more smoothly when the dishes, silver and glassware were already prepared for the next course, and the cooks could concentrate on the preparation and presentation of their food. Brother Narce and Lady Clare served their meat course of Boeuf Bourguignon, slow-cooked with potatoes and onions. The accompanying wine was Las Moras Bonarda (g). For savouries, Brother Lemon and Lady Patricia presented an assortment of cheeses, grapes, fruits, almonds, Waterman's Classic Cheddar Cheese Twists, crackers and breads. The cheeses included Cream White Stilton with Mango & Ginger, That Dutchman's Old Growler Gouda, Brie with Fines Herbs, Cows Extra Old cheddar, and That Dutchman's Dragon's Breath Blue. The evening was capped with dessert, served by Brother Bruce and Lady Debbie: wild blueberries, Burnbrae peaches, and a sabayon made with Annapolis Valley Blomidon Estates Ortega Icewine. The wine served with the dessert was a bottle of Pfeiffer Rutherglen Muscat donated by Brother Greig and Lady Linda. The following morning, the Funis and Friends assembled at various times to produce and consume breakfast. This included salmon, paté, bagels, toast, pastries, various condiments, juices, coffee, blueberries, muffins, croissants, grapes, and cheeses left over from the previous evening. Many thanks are due to all contributors, organizers and participants. To conclude, a word for the Logotichnicians: Tyromancy, defined as "Divining by the coagulation of cheese" in John Gaule's Magicall Astrologicall Diviner, 1651. And Samuel Pepys mentions in his diary having stashed some valuables during London's Great Fire: "Up by break of day to get away the remainder of my things. Sir W. Batten, not knowing how to remove his wine, did dig a pit in the garden and laid it in there; and I took the opportunity of laying all the papers of my office that I could not otherwise dispose of. And in the evening, Sir W. Pen and I did dig another [hole] and put our wine in it, and I my Parmezan cheese as well as my wine and some other things." |
Wines selected by Brother Wood
and Brother Mitchell.
a) 2008 Fleur du Cap
Chardonnay (South Africa) x1
Selected Images, etc. Images courtesy of David Smith. C'mon,
people, you can email your pictures to
funisoc.logotech@picasaweb.com and get included in the
credits! Pictures will replace this page;
Click to see a picture of the complete group of Funis
Funis gather for the evening
You're right, this IS just dull!
(Will open in a new window) Click here to read about viewing Funi photo albums
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