Hailing Chef Scruggs

What fun we had at BC Tavern! The food was yummy and portioned just the right size: not overfilling, but enough to make you wish for just a little bit more. The wines paired nicely with each dish. My favorites? The Butternut Squash Agnolotti: Stuffed fresh pasta with walnut crumble, spinach and sage brown butter. Favorite wine? The 2008 Von Hovel Riesling, Germany won the prize. I find the versatile Riesling to go well with just about everything.

Our 2010 Holiday Gala at Chef Stewart Scruggs' former restaurant Zoot was voted by our members as our Best Event of 2010.  Zoot has morphed into BC Tavern, a more casual eatery, but with the same high standards.  Branch Host Betty Trent presented Chef Scruggs with an IW&FS Certificate of Excellence for his devotion to culinary excellence.  Thank you, Chef.

And thank you Helayne and Gustav O'Keiff for organizing this great event.