James Hill was back in the kitchen today as Chef of the Day being assisted by John Hall.

As a trial for this lunch, we only had two tables of some twenty-five each and as members came past the doorman they were given a ticket number to indicate where they would sit. This was done to try and have members sitting next to other members that they may not know. This is the spirit of English or European club luncheons.  Despite some early confusion for the “new”, it worked well and it’s possible that this format will be used for all wine lunches.

I had to pity for the brand new doorman today, Colin Cook, who at least made the point of his inexperience by displaying a green P Plate at his door table. The importance of our doormen is often not recognised, so please don’t just walk by them into the room, but always stop, tell them how you have paid and your name as some don’t know all attending.

Canapes

James shot for the stars today with for starters. And it was a wine lunch! First off was mushroom soup with grated nutmeg in shot cups. Very tasty and not so liquid it was amusing to see a dozen members at one time around the room pointing their heads to the ceiling trying to get the last out of the shot cup!

Three canapés were served on bread with an assortment of flavours as toppings. Firstly, was tomato, garlic and anchovy on Iggy’s bread then roasted pepper on Iggy’s and lastly salted cod on rye bread. I did not get to try them all but there was an abundance of choice and quantity. Comments were that all three were most enjoyable.

Main Course

Today’s main was elegant in its simplicity, but I was not deceived once I cut into the crumbed veal rolls stuffed with spinach. They had been cooked in butter, Parmesan and nutmeg. The delicacy required to wrap, seal and cook the rolls was obvious to anyone who had tried something similar. James indicated that this was a repeat of the dish be done in 2010 which he referred to as a failure. He sourced the veal backstrap from Milly Hill at Armidale and it was a very tasty, succulent and tender meat course.

With the main course was served Dutch carrots, roasted baby potatoes and wild asparagus with olive oil, lemon and parsley dressing.

Cheese

Cheese today was Mauri Taleggio as selected by James Healey. Always a great smelly cheese it was typically sticky and clinging (remind you of some friends!) and hence hard to cut and share but well worth the effort. These “stracchino” cheeses have been made in Lombardy since the 12th century. The cheese served with a simple salad.

Coffee

Coffee by Spencer Ferrier, in absentia today, was a Brazilian. Nothing else was known.

Wines