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On the final weekend of October with the Shenandoah Mountain trees showing their
finest color changes, DC Black Club Members gathered in the beautiful colonial city of Winchester at the head of the Shenandoah
Valley of Western Virginia. The weekend's opening Black Tie event was a Friday evening cocktail reception at the multi-acre
estate of hosts Robert Pulen and John Gumont in nearby Opequon. Greeting each Member as he arrived, DC Chapter President
Pullen provided impromptu tours of their large, well-appointed home which featured a recently completed multi-seat theatre.
With cocktails provided by particularly attrative gentlemen, members circulated through the great room, living room, library,
theatre, while stopping for heavy hors d'oeurves in the dining room. While indulging on petite fillet mignon en croute,
shrimp salad, artichoke salad, crab balls aioli, and avocado mouse en biscotte, members took the opportunity to exchange news
of travel completed and planned before winter sets in. Several Members took the opportunity to coordinate winter travels to
Fort Lauderdale, West Palm, Boynton Beach, and Palm Springs.
On Saturday Members sought to view the 'flora et fauna' at its finest
on the famous Skyline Drive of the Shenandoah National Forest; others shopped for that 'necessary' object d'art in Old Towne
Winchester, while others feasted on the expertly prepared cuisine Provenceaux offered by the Village Bistro with its array
of 500 vintage wines and 145 'vintage' beers and ales.
The Village Square, opposite the 1840 Courthouse on the square in the center
of the first pedestrian mall in the United States, was the site of our Black Tie Club Reception and Dinner.
Gathering at 7:00 p.m. in the Village Square's Salon, Hosts Robert Pullen
and John Gumont greeted each Member and Guest with a special Peace Lily boutonniere and a flute of Champagne. Members then
gathered in the Salon for cocktails and passed hors d'oeurves, such as Gruyere Profiteroles, Deep Fried Pine Isle Chesapeake
Bay Oysters, Shenandoah Valley Apples and Goat Cheese Strudel, Burgundy Braised Shenandoah Rabbit Ragout en croute, and
Smoked Salmon Roulade en biscotte.
'Dinner at Eight' commenced in the double dining room with President
Pullen extending a warm welcome and introducing Guests Dallas Croft and Joe Dellisanti and concluding with a Champagne toast.
Under the direction of Executive Chef Daniel Kalber, the cuisine's theme centered on those colonial 'comfort' foods that speak
to the Fall Season.
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Chef Kalber began with a first course of Warm Pumpkin and Goat Cheese Galette with
Baby Lettuce and a Doc Sherry Vinaigrette. As in the previous evening, an array of attractive yet professional gentlemen
poured a 2011 Hogue Gewurztraminer from Colombia Valley, Washington, that accompanied the first course.
Chef Kalber introduced the second course, a Grilled Fillet Mignon with
a Lobster Gratin, a Pomme Gratin, and a Roasted Fall Squash Medley which was accompanied by a 2009 Nobila Icon, Pinot
Noir from Marlborough, New Zealand.
After an intermezzo of Preserved Farelle Pear paired with Rosemary Ice
Members and Guests circulated among the tables and exchanged opinions of the cuisine.
The dining event concluded with a third course, a Maple Apple Pandowdy
with Cinnamon Gelato accompanied by a 2007 Taylor Fladgate from Portugal. Choosing not to end the evening's festivities,
Members, exhibiting the camaraderie for which both the DC Black Tie Chapter and the Black Tie Club International is well known,
extended the evening over Brandies in the Salon.
With storm clouds gathering - aka Hurricane 'Sandy' - Members gathered
for Sunday Brunch at IJ Canns American Grill. Settling into the newly completed 'Canns Lounge' replete with a roaring
fire, Members opted for Bloodies, Champagne, Mimosas, the occational stiff vodka or scotch, and the ever-popular 'virgin'
provided by IJ Canns headwaiter. A variety of entree choices awaited, ranging from the traditional Caesar Salad and
Eggs Benedict to Smoked Turkey Club and Turkey Ruben as well as IJ Canns signature entree, Classic Gilled Golden Brown French
Toast with Canadian Bacon. Accompanying each entree were choicse of Pinot Noir, Pinot Girgio, and Sauvignon Blanc as
well as freshly brewed coffees and teas.
At the Brunch's conclusion, President Pullen wished all a safe journey
and a wonderful upcoming Holiday Season. Members bid their farewells to one another as the DC Chapter's
Weekend in Winchester Dining Event was acclaimed a sucess - exemplifying the Black Tie Club International's motto: Good Fellowship,
Excellent Cuisine, and Superb Wine.
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