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The New York Branch of the International Society was formed in 1934, and is the oldest, continuously operating gastronomic society in the United States. Our branch consists of approximately 200 men and women who constitute a harmonious mix and balance among the various occupations, professions and avocations of our members.
We seek to educate our membership and to promote wider knowledge and understanding of the wines and foods of the world by means of luncheons, dinners, periodic tastings and other noteworthy events and functions. The New York Branch has pioneered many “firsts” and innovative events, and traditionally runs around twenty programs a year. The events usually require business attire but a few“black tie” evenings may also take place.
The New York branch maintains its own substantial wine cellar, periodically adding to our stock and using wines for events as opportunities arise. Almost all ofour events are memorable undertakings. As an educational society, we can be judged on the quality, diversity and level of the programs we offer to our members. An examination of some of our programs will provide some idea as to the variety and range of events with which we are involved.
In sum, The Wine and Food Society of New York seeks to fulfill the goals of its founder Andre Simon, who believed that “Unless something can be done, and done well, we are faced with a very real danger of losing much if not all the amenities of a gracious way of living....we might quite possibly lose even the desire for the best.”
Visit our website www.wfsny.org for more information.