Special Event Flyer for 'A Victorian Banquet to the Spring'


	A Victorian To Spring by the Featuring Henry of Pelham Wines and 1880s Ontario Recipes at The Faculty Club, University of Toronto 41 Willcocks Street, Toronto Tuesday April 25, 2006 Reception 6:30pm Banquet 7:00pm Members $75.00 Non-Members $85.00 Period Attire Optional

RECEPTION

Henry of Pelham Cuvee Catharine Brut Rose

APPETIZERS

Sausage Rolls and Mushroom Ketchup, Salted Almonds, Cheese Straws

Henry of Pelham Unfiltered Pinot Noir

SOUP

Julienne Soup

Henry of Pelham Dry Rose

ENTREE

Salmon Pudding

Henry of Pelham Barrel Fermented Chardonnay

ROAST

choice of

Lamb with Red Currant Jelly or Broiled Chicken with Mushrooms

VEGETABLES

Asparagus, Lyonnaise Potatoes, Lettuce Salad

Henry of Pelham Reserve Baco Noir

DESSERT

Lemon Pie, Candies

Henry of Pelham Riesling Icewine

Coffee, tea

The recipes for these dishes are from these early Ontario cookbooks and magazines: The Canadian Economist (1881); Anne Clarke¹s The Dominion Cook Book (first edition, 1883);The Emigrant (January 1887); The Galt Cook Book (1892); and The Ladies' Journal (October 1884).

Members of the Ontario Wine Society, the Culinary Historians of Ontario, and the University of Toronto's Faculty Club are gathering for a Victorian banquet at the Faculty Club to celebrate the arrival of spring. Henry of Pelham wines will complement seasonal recipes selected from early Ontario cookbooks. Mary Williamson, Culinary Historians member, will set the scene by telling us about the fabulous banquets held in 19th-century Ontario, and Dan Speck of Henry of Pelham will tell us his story and introduce the wines we will drink with each course.

The Ontario Wine Society

Is an independent, member operated and funded, non-profit group that organizes tasting and special events throughout the year to learn more about Ontario wines and how they compare to those of the rest of the world. www.ontariowinesociety.com

The Culinary Historians of Ontario

Is an information network for foodways research in Ontario. It is an organization for anyone interested in Ontario's historic food and beverages, from those of the First Nations to recent immigrants. Members research, interpret, preserve and celebrate Ontario's culinary heritage. www.culinaryhistorians.ca

The Faculty Club, University of Toronto

Is an important tradition of the University of Toronto and a setting for social and cultural activities. It was one of the first private clubs in Canada; has reciprocal privileges with more than 100 other clubs in North America, as well as England and China and has fine cuisine featuring an internationally acclaimed Executive Chef. www.utoronto.ca/facultyclub/

Henry Henry of Pelham

Is a premium estate winery located on the Short Hi lls Bench at the base of the Niagara Escarpment in St. Catharines, Ontario. Owned and operated by the Speck family since 1988, the land was first deeded to their great, great, great grandfather, Nicholas Smith, in 1794. His youngest son, Henry of Pelham, built the building that houses their wine store and hospitality rooms. With the premise that fine wine is grown and not made, they take low yields and tend their 170-acre estate vineyards with meticulous care. Only small volumes of handmade wines are produced to ensure the highest standards of quality. www.henryofpelham.com

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