Annual Membership Meeting

January 9. 2014

The Branch Annual Meeting was a culinary adventure celebrating the Chinese New Year of the Horse, with the theme Haute Dim Sum.  It featured signature dishes by Chef Gustav and Chef Vince, complete with authentic Peking duck catered by Din Ho Chinese BBQ and fine wines from our cellar.  

Just a few words about Branch Member Chef Gustav, who serves as IW&FW’s Maître de Cuisine.  He received his culinary training at world-renowned Le Cordon Bleu College of Culinary Arts.  Although classically trained, he characterizes his style as locavore, with a penchant for international flavors.

And you might not be aware that our own IW&FS Host, Vince Di Loreto, also has culinary chops.  He has attended formal (non-certificate) training at Sodexho Marriott Services and the Texas Culinary Institute.  Vince enjoys preparing classic French cuisine, but he is unafraid to venture into any ethnic style, such as his Chili del Rey, which was the winner of the Monterey CA Del Monte Hotel chili competition, or his artisan Italian Limoncello.   

Austin Chapter of the International Wine and Food Society

Member Meeting

January 26, 2014

Course 1 by Chef Gustav

Asian-style Crab in Endive Cups

Assorted Chinese Dumplings

2002 Ch. ST. Jean Belle Terre Chardonnay RP 90

2011 Riesling, Hugel, Alsace, France WS 88

Course 2 Catered by Din Ho Chinese B-B-Q

Peking Duck

B-B-Q Chinese Pork

Sautéed Snow Peas

1998 l'Olivier Graves, Rouge, Bordeaux RP 89

2007 Santa Ema Reserve Merlot , Chile RP 90

2007 Alain Jaume & Fils, Domaine Grand Veneur, Clos de Sixte, Lirac RP 93 2003 Chateau Puyueraud Bordeaux Cotes de Francs RP 89

Course 3 by Chef Vince

Warm Banana Compote in Plum Sauce with Ginger Ice Cream

2010 Schloss Vollrads Qalitatswein, Reingau, Germany, Riesling WS 87

WS = Wine Spectator

RP = Richard Parker

Note that in some cases there are only odds and ends of 2-3 bottles, so we will sample only tiny tastes of some of the wines.