IWFS Wine & Food Gazette December 2020

DECEMBER 2020

Event Report

TABL AS CREEK & CHÂTEAU BEAUCASTEL: KISSING COUSINS?

ALSO INSIDE • Château Beaucastel: Facts You Might Not Have Known • Stephen Hipple elected to Chairman of the IWFS Americas, Inc. • Blast from the Past • Upcoming Omaha Branch Events

Château de Beaucastel

A publication of the Omaha Branch of the International Wine and Food Society

EDITOR’S

CORNER

T

he Tablas Creek & Château Beaucastel: Kissing Cousins? event was originally set up for April 4th. However, it was a victim to the COVID-19 virus and had to be re-scheduled.

In an effort to mix things up and try a different venue, I decided to return to Champions Run, where we have not been for several years. Champions has a new Chef, John Benton, who came up with an exciting, non-traditional dinner to display two incredible wineries: Château Beaucastel from Châteauneuf-du-Pape, France, and Tablas Creek, from Paso Robles, CA. I have to say, this was a superb event. The food was out-of-this world delicious, even the four appetizers. Maybe it would be more accurate if we said it was in-this-world delicious, and that we took a tour of India, Korea, China, Japan, America and Italy with the food, not to mention France & Paso Robles for the wines. Check out the detailed event report.

For the Winery Profile section, many times I select a wine that was served at the event. Since we have already printed information about Tablas Creek nearer to the pre-COVID April date, and we have had information on Château Beaucastel in the past, I thought I would bring up some more obscure points about the most famous estate in Châteauneuf-du-Pape...like why do they use all those grape varieties?

Stephen Hipple has ascended the IWFS Americas. Inc. corporate ladder and is now our Chairman, following the end of term of Mike Donohoe. This means we will be hearing from Steve four times a year in Wine Food & Friends as he takes the pulse of the Branches in the Americas! You don’t just stumble into this kind of position. Steve worked hard at one of the most difficult jobs at IWFS Americas Inc: Festivals & Event Chairman. Kinda like having to put on all the events for our Branch for the whole year, except they are all out of town. Read about it within. Congratulations, Steve!

Some members have had trouble reading the Gazette on issuu.com, or they do not want to sign in, which means you cannot even read the Gazette at all. They prefer a PDF since all you have to do is click it open. We have decided to offer it in both formats. In your email, a PDF will be sent along with the issuu.com link. The advantage of issuu.com is that you can see both right and left pages, like a paper magazine. Our PDF only lets you view one page at a time.

Cheers!

Tom Murnan Cover Photo: Sign by the Tablas Creek tasting building, Paso Robles, CA. Photo by Tom Murnan

“The probability that we may fail in the struggle ought not to deter us from the support of a cause we believe to be just.”

— ABRAHAM LINCOLN From The Best of the Cockle Bur compiled and edited by Harry B Otis, 3rd President 1973-1974

December 2020 · Page 3

A publication of the Omaha Branch of the International Wine and Food Society

event report Tablas Creek & Château Beaucastel: Kissing Cousins?

I

Story by Tom Murnan // Photos by Tom Murnan & Ron Policky

am so glad that we were finally able to hold our 49th Formal Dinner. Since 1972, the one-year old Omaha Branch has been holding a couples’ dinner. Don’t forget, we are a men’s only Branch, and that Formal was a way to say Thank You to all the ladies who put up with our wine drinking without them. Originally scheduled for April, when the new President, Mark Stokes, was about to take over from me, the outgoing President, everything got put on hold due to COVID-19 fears. A few other dates were kited and shot down until we arrived at October 10th. The husband / wife duo of Kris and Kayla Ryan got things firmed up. Kris is the clubhouse manager at Champions Run and has a Somm Level 1 certificate. Kayla is the director of weddings and banquets. We had 35 diners sign up with one no-show.

I thought it would be fun, not to mention educational, to compare Château Beaucastel to Tablas Creek. Beaucastel is world famous, partly because the young Robert Parker Jr. promoted the property when Rhône wines were not in fashion in the early 1980’s. They have gone from strength to strength. But not many people know that the Perrin family collaborated with American wine importer Robert Haas to create a new winery in California: Tablas Creek. I thought it would be a fantastic exercise to compare the Beaucastel grand vin with Tablas Creek’s California equivalent, Esprit de Tablas. The main grape varietals are similar, but in different proportions for each property. Both Tablas and Beaucastel use more Mourvèdre, but Beaucastel uses all the older regulations allowed, 13 different grape varieties, while Tablas uses four. To add some interest, I asked participants to guess what wine was Beaucastel and which was Tablas. I might be accused of drinking the Beaucastels too young, but actually, it is when a wine is young that you can tell more about it. If you have 20-30-year-old wines, their various profiles start merging together, making it much more difficult to

distinguish between the two properties, and indeed even different varietals.

The heart and soul of a country club is the chef and the food he or she creates. In May of 2019, John Benton was hired. He was classically trained in many styles of cuisine and loves Asian styled cooking He has worked in Europe and has a European wine certificate, with distinction, earned at the Deutsche Wein und Sommelier Schule in Koblenz, Germany. I was excited to get the menu from Chef John. It was filled with non-traditional courses that would stretch our vinous and culinary muscles. For example, you may read that Rhône varietals go good with Indian cuisine, but most will never try it. Not only did we have Indian, but also, Asian (Chinese, Korean & Japanese) and an unusual cut of good old American beef called Picanha in Brazilian churrasco restaurants, called Coulotte here. There were a many unfamiliar ingredients.

The high-quality cuisine showed up immediately with the appetizers. All four were superlative, and I heard many comment on how good they were. My fav was the Serrano Crab Bombs. Real crab was chopped, spicy crab mix and kewpie mayonnaise added, topped with salmon belly, citrus, and crowned with a serrano pepper slice & cilantro garnish. This was then broiled. Unlike any appetizer I ever had, it was sweet and spicy at the same time. Fantabulous. I also loved the Tuscan Sausage Crostini. Chopped spicy Italian sausage was sautéed, then added to a toasted crostini slice, topped with a truffle-Pecorino cheese, and roasted in the oven to finish and melt the cheese. So good. Can’t say I ever had this at Mary’s Italian relatives or at home. Japanese Deviled Eggs with Taberu Rayu Scallion was also provided.

Homemade Rayu (a Korean or Sichuan vegetable oil infused with chili pepper flakes) was added to fried garlic, shallot ginger and crushed toasted almonds. Finally, we could choose Fried Oysters. Oysters sourced from Page 4 · 2020 ·

Duxbury, MA were dipped in an egg wash, breaded with crushed saltines, then deep fat fried, and topped with fresh dill and horseradish. Simple, filling, but nice. I thought the Tablas Creek Roussanne 2017 was a superior match to all the hors d’oeuvre, but the Tablas Creek Patelin Rose 2018 was available as well as three aged Bordeaux from Talbot, Beycheville and Haut-Barde were wonderful as well. The first two were from 2005.

Called to table, we conducted a bit of business before dinner. Steve Hipple presented Todd Lemke and myself with the IWFS Gold Medallion. Todd joined in 2005, while I joined three years later. Todd has been so generous to the Omaha Branch, providing the graphic artist and publishing our Gazette.

I, of course, am your humble editor whose scribblings are given a professional look by the Omaha Magazine graphic artist. We both are past VPs and Presidents. >

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< A quick highlight of Beaucastel and Tablas Creek was given. Many people do not know that Beaucastel is Robert Parker Junior’s favorite wine. Tablas Creek is a collaboration of the Perrin family of Beaucastel and Robert Haas, their American importer. They picked the spot in the Adelaide district of Paso Robles because it was the most like Châteauneuf-du-Pape (CduP): it had a Mediterranean climate (hot in the day, cools down at night); it had chalky soil; and had enough rainfall to not need irrigation. You need 25 inches of rain annually to grow grapes, and Paso typically has 28 inches.

We poured our two white wines from Tablas Creek. The Cotes de Tablas Blanc 2018 had Marsanne, Roussanne, Grenache Blanc and Viognier composing the grape makeup. Viognier is not allowed in CduP, but it is in Paso. The more expensive wine was the Tablas Creek Esprit de Tablas 2015 served from magnum. Roussanne provided the core richness, while Grenache Blanc added green apple flavors, Picpoul Blanc added acidity and brightness, Picardin brought elegance, and Clairette Blanc added a citrus note. Both were great matches, although I thought the Esprit was a touch more elegant.

Chef John Benton came out before each course to explain the complexities of the courses. Most of the descriptions that follow are John’s. We were enjoying the above wines with the Mixed Green Salad which used locally sourced mixed lettuce greens in an avocado dressing, with sliced tomatoes, pineapple, red onion all wrapped in a cucumber ribbon.

To add a little interest, it was announced that we were to next try to determine whether the next three pairs of red wines were the Beaucastel or Tablas Esprit. The order printed in the menu card was not the order served, so this was a blind tasting.

Chicken Tikka Masala with Creamy Caramelized Onion, Tomato Sauce, Basmati Rice and Garlic Naan was our Second Course.

This was a yogurt marinated, chicken surrounded by yogurt, ginger, and garlic for two days. It was then seared

in ghee, a clarified brown butter. This was and built up with a San Marzano tomato paste. There was a lot of caramelized onion and homemade masala spice in this mix, with a little bit of Indian chili powder. Chef John assured us this was spiced lightly compared to the way he usually piles on the heat. It also has some garlic butter Naan. [Naan is Persian for bread, in this case a flat bread.] The chicken was served over fragrant basmati rice. A lot of spicy flavors going on in this dish, a lot of complex notes.

I thought the Tikka Masala chicken was on the cusp of being too spicy for the wine. We were comparing Tablas with Beaucastel from the same year, 2015, and only 9009 km away from each other. Both were obviously very young but surprisingly similar. Both are Mourvèdre based. The Tablas was 49% Mourvèdre, 15% Grenache and 21% Syrah while the Beaucastel usually has 30% Mourvèdre, 30% Grenache 10% Syrah and 10% Counoise, with the rest consisting of small portions of the other permitted varieties. 15 thought Wine #1 was the Beaucastel and 13 thought it was the Tablas. The correct answer was Tablas.

The Third Course was Crispy Chinese Pork Ribs (Sous Vide Sticky Ribs) with Plumb Sauce, Vegetable Stir Fry and Tteokbokki.

Tteokbokki is a tubular stir fried rice cake. Tteok is Korean for rice cake and bokki means something fried.

Pronounced ‘te pokey,’ it is made from rice starch, grain alcohol and water. Texture-wise, it is like a dense marshmallow. It soaks up the sauce nicely. Local broccoli, cabbage and green onion were wok fried. On top was a St. Louis pork rib from John’s Naturals in Iowa. It was marinated in a little bit of light soy and sweet rice wine and cooked sous vide overnight for 24 hours at 155°, so it was really tender. It was crisped up in salt, cornstarch, rice flour and egg white. It has a plumb glaze. It also has Szechuan peppercorns.

The results were falling off the bone tender ribs on mild tasting meat. The coating reminded me of oatmeal and seemed a bit bland. The Tteokbokki were a bit chewy and neutral tasting to me. > Page 8 · 2020 ·

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A publication of the Omaha Branch of the International Wine and Food Society

< This course, however, was a good match to the wines. The 2012 Beaucastel was structured, complex and mildly tannic. The 2014 Tablas was very close to the Beaucastel, maybe a tad bit more elegant. The votes were about equal for which wine was which, with slightly more than half wrong.

Our Fourth Course was more traditional fare. Carved Slow Roasted Coulotte, Truffle Yukon Gold Mash, Roasted & Crispy Parsnips with Green Peppercorn Sauce.

Primed sirloin cap dry aged in house for 30 days. In Brazil, it is called the picanha and most prized cut. Served with Yukon Gold potatoes with fresh shaved black truffle, seasoned with truffle salt and fresh European butter. Parsnips were served two ways: olive salt and then roasted, and the garnish was crispy parsnips, cut thin with a peeler and fried in oil like a potato chip. A green peppercorn sauce built on a demiglace base a little sautéed peppercorn and shallot and some reduced cream. This was his mother’s recipe.

The first time John tried it she served it on a holiday to the family. The sauce broke, so everyone called it “sucky sauce!” They laugh about it now, but she was in tears that night.

When I bit into the meat, I thought, ‘Wow! The essence of beef!’ Intensely beefy, it was a real treat. The truffle flavor was a bit shy but poking itself out of the mashed potatoes you got hints of it playing hide and seek with your palate. And the “sucky sauce” was great!

Our red pairing was 2010 Beaucastel and 2013 Esprit de Tablas. When asked for a show of hands to vote which wine was Beaucastel and which Esprit, better than half got it right with an 8 to 6 vote. As the night wore on and we drank more reds, fewer people voted. I noticed as the wines got older, the more they became increasingly similar.

We ended with Almond & Apricot Cheesecake with Brown Butter Hazelnut Crust and Thai Tea Ice Cream. We had a New York style cheesecake with a hazelnut brown butter crust. Made from ricotta cheese and cottage cheese and forced through a sieve, it was labor intensive. It was quite sweet. Inside, it had diced apricot as well as toasted almonds, and was accompanied by a Lace Cookie made with almond and hazelnut.

The ice cream was refreshing and quite nice.

Thai tea is a black tea. It was slightly sweetened and made with condensed milk with a soupçon of tea flavor. Very unusual. With all its added flavors, and especially the apricot bits, the cheesecake was a superlative match to the honeyed flavors of the Château Doisy Verdrines Sauternes 2009.

Carlos Cogna, Mary Murnan, Tom Murnan as Rhone Ranger, Chef John Benton, Kris Ryan, Shelli Klemke, John Klemke

Past Presidents: Les Zanotti (no. 11) Stephen Hipple (no. 25), Frank Dwornicki (no. 27), Todd Lemke (no. 32), Tom Murnan (no. 33).

All in all, this meal was a triumph deluxe, with a continuous variety of ever-changing flavors and ingredients that you typically never find in one meal. There was a lot of food! The comparison of Tablas Creek to Beaucastel was intriguing, and surprising as to how close these Rhône cousins taste even at 5,598 miles apart. Thanks so much to Kris Ryan, his right hand man Carlos Cogna, Chef John Benton, as well as Co-Hosts John & Shelli Klemke and wife Mary who helped decant, pour and place wine glasses on all the table settings, a big job.

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Chef John Benton

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A Apublication publicationofofthe theOmaha OmahaBranch Branchofofthe theInternational InternationalWine Wineand andFood FoodSociety Society

CHÂTEAU BEAUCASTEL: FACTS YOU MIGHT NOT HAVE KNOWN

BY TOM MURNAN

I

read somewhere that Robert Parker’s favorite wine was Château Beaucastel. The winery is a powerhouse of the southern Rhône, in the Châteauneuf du Pape (CduP) appellation côntrolée. There are a lot of interesting details about this domaine which was founded in 1549 by Pierre de Beaucastel at Coudoulet. Its modern age began in 1909, when it was purchased by the Perrin Family.

Now five generations into making one of the best wines, if indeed not the top wine, in CduP, the Château is at the top of its game.

So, what are the reasons for its success? Co-Owner Marc Perrin cites three reasons. 1. The Perrin family has come to believe over the years that grapes grown organically make a critical step towards a quality product. The vines’ roots

grow deeper when everything is done by hand, and they interact better with the soil. In 1974, Jacques Perrin started the process towards a Biodynamic property, which was quite unusual at that time. 2.

Beaucastel is one of the few CduP domains that use all the permitted 13 grape varietals [now 18, but they still use the original 13]. Some grapes are used only in tiny quantities, but Mark believes they help mitigate the rigors of a Mediterranean climate, which can be harsh at times. 3. Château Beaucastel does not use new oak, which tends to overwhelm the grapes.

Instead they use old oak, most of the time large foudres. The Rhône varietals (Syrah, MourPage 18 · 2020 ·

vèdre, Grenache, etc.) naturally have a good amount of tannin, and the older oak helps to integrate these grapes, not pull out more tannins like new oak would do.

Another reason would be that Beaucastel is a family owned winery, who, unlike larger enterprises, can concentrate on the many small details that make for a superior wine. They are a large winery in the sense that they have many different operations going on simultaneously, but not so big that they lose focus on the little details that add up to a quality product. For example, there are many separate vinification of different grape varieties that must be looked after that will combine to make the grand vin.

Also, Robert Parker wrote in his 1987 book The Wines of the Rhône Valley and Provence his updated sequel book in 1997 stated that Beaucastel used a controversial technique that critics nicknamed flash pasteurization. >

A publication of the Omaha Branch of the International Wine and Food Society

December 2020 ¡ Page 19

< Called “vinification à Chaud” the grapes were heated up to a very high temperature as they entered the winery, and then cooled down before they entered the fermentation tank. This was done because the Perrins believed the technique extracted great color and flavor from the grape skins as well as stopping any oxidation. However, on their web site, there is no mention of vinification à chaud, so I emailed the winery to find out if they are still practicing this technique.

Kirsty Manahan replied, “ We do still use the flash heating system but not systematically, it depends on the vintage and more precisely how hot the vintage was.”

Another reason for getting the most flavor out of the grapes is that Beaucastel uses a higher percentage of Mourvèdre than almost all their competitors. One reason for the higher percentage (about 30%) is that makes the grand vin more balanced and gives it a lot of finesse. According to Mark Perrin, Grenache is like a firework, and Mourvèdre is used to tame down the Grenache with its discreetness. Likewise, Syrah is used to tame Grenache, which has become even more exuberant in France’s increasingly warmer climate lately. The varietals with smaller percentages, like Vaccarèse, Terret, Bourboulenec, and Muscardin add spice to the mix, introducing pepper, leather, and bay leaf notes.

Marc analyzes the aging of his wine by saying that at first, the wine enters the fruity phase. But in its second phase, the fruitiness lessens, and you go to the soil. You begin to get “dried stones, the smell of the forest after the rain, the cherry, potpourri and dried flowers.”

In 1970, Beaucastel was the first CduP estate to bottle its own wine. In 1991, it was named winery of the year by the Wine Spectator. Respect for the land.

Sources: The Wines of the Rhône Valley and Provence by Robert M. Parker Jr. Simon & Schuster 1987; Wines of the Rhône Valley Revised and Expanded Edition by Robert M. Parker Jr. https://www.winespectator.com/articles/ an-homage-to-beaucastels-roots-49125 ; https://www.winespectator.com/ articles/2019-new-york-wine-experience-4-classic-rated-beaucastelchateauneuf-du-papes ; https://www. winespectator.com/articles/chateaude-beaucastel-a-chateauneuf-benchmark-50230 ; https://en.wikipedia.org/ wiki/Ch%C3%A2teau_de_Beaucastel ; http://www.beaucastel.com/en/

Château Beaucastel: tending the vines. Note the galets, or small stones that cover the vineyards, and that the vines are pruned “en goblet,” close to the ground. This is for two reasons: to shelter them from the Mistral, fierce winds coming up from the Mediterranean, and secondly, the warmth of the stones at night helps ripen the grapes.

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A publication of the Omaha Branch of the International Wine and Food Society

STEPHEN HIPPLE ELECTED TO CHAIRMAN IWFS AMERICAS, INC. STORY BY TOM MURNAN PHOTOS BY WAYNE MARKUS AND RON POLICKY

9/29/2018 Stephen Hipple receives the AndrĂŠ Simon Silver Medal at the Quebec Great Weekend

O

ur own Steve Hipple was elected to the highest position in the Americas, Inc. section of the International Wine and Food Society. Only the International Council of Management based in London is a higher group. His new duties will include supervision of Americas Inc. only a part of which includes Treasury, Secretary, Directors, Membership, Wine Food & Friends, Festival & Events, Administration and working with the Council of Management.

But Steve still remains an active member of our Omaha Branch, working the local trenches, producing events, being a Board Member and having pretty much perfect attendance at attending meetings and attending virtually all of the events our Branch puts on every year. He is also a past president of the Omaha Branch.

As are all members of the IWFS, Steve is a volunteer, even at the national level. But that just means the expenses and the donation of time expand exponentially. Jeff Deeths, who went on to become Chairman of the Council of Management, and past president of the Omaha Branch, asked Steve if he would be on the Board of Governors of the Americas (BGA), as it was called back then but you had to attend two meetings before they would vote on you.

Hipple was Elected to the Board of Directors of the BGA in September of 2007. By 2011, Steve moved into what I would consider one of the most difficult jobs in Americas, Inc., the Festivals & Events (F&E) section since Dave Felton was moving up to take the Chairman of the BGA. >

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A publication of the Omaha Branch of the International Wine and Food Society

< Steve has always had help, and Steve is not one to brag and make it seem like he did this all himself, but in a few years, he became chairman of F&E. At the time he assumed F&E, there was usually only one festival every three years.

Steve expanded that to between two or three events a year, which included at least one Festival and one Great Weekend per year. Check out the chart of events the Society has put on since 2010. With that came a large increase of work.

On September 14, 2015, he was awarded the André Simon Bronze Medal for his efforts.

The increase in work load meant that he had to develop a festival or Weekend at different cities&orPatti countries, thegood arrangements Steve Hipple. make Besideall every man is a good woman! for hotel selection, schedule wineries to visit, restaurants to host wine dinners, transportation, and on and on. Arrangements might be made only to have them unravel as providers backed out or altered the plan. He had to react quickly to fill in the gap.

Making these arrangements meant traveling months if not a year ahead of time to the site, staying at the hotels, trying out the restaurants and the like, all at considerable personal expense. But he troopered on, producing events not only in the Americas (Sonoma, Quebec, Baltimore, Charleston) but also Europe. Some of the most exciting events the IWFS ever produced were at destinations such as the Douro, the Rhône, the Danube, and Spain. We are still waiting for the 2020 Bordeaux Festival, delayed because of the corona virus. These were first class events, where virtually everything was included while on the tour except perhaps the lunch on the free afternoon off.

By 2017, Steve was getting help from Stephen Greenwald, training him in the art of planning and executing events. On September 29, 2018 Steve was awarded the André Simon Silver Medal from the International Council of Management. Very few IWFS members ever achieve this level of medal. In October 2020, he was elected to Chairman IWFS Americas, Inc. as the zone is now called.

Even though he has reached the pinnacle of the Americas, Inc. zone, Steve still has the common touch. His focus has always been on quality events. Quality always attracts those who want to experience the best. That is why people continue to join our Branch. They are looking for the best in food and wine, and that is where Steve’s focus is.

Steve told me that “From the bottom of his heart, I am all in for IWFS.” Congratulations Steve!

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Steve & Patti Hipple.

Beside every good man is a good woman!

A publication of the Omaha of of thethe International Wine andand Food Society A publication of the Council BluffsBranch Branch International Wine Food Society

Festivals

Year

Date

Days

Festivals/Cruises

Location

Organizer

2010

1/31-2/7

7

Caribbean Cruise on Celebrity Solstice

Fort Lauderdale

Hipple

2010

4/21-4/23

3

New York Weekend (James Beard House)

New York

Knott

2011

8/18-8/20

3

Pre-Cruise Barcelona Tour-Hotel Casa Fuster

Barcelona

Hipple

2011

8/21-8/28

7

Mediterranean Cruise Holland Am. Nieuw Amsterdam

Barcelona

Hipple

2012

9/11-9/15

5

Fairmont Pacific Rim Hotel

Vancouver

Felton

2013

2/25-2/28

3

Miami Culinary Adventure-Biltmore Hotel

Miami

Hipple

2013

2/28-3/3

4

Caribbean Cruise on Celebrity Constellation

Miami

Hipple

2013

11/17-11/21

5

Casamagna Puerto Vallarta Resort & Spa

Puerto Vallarta

Knott

2014

6/5-6/7

3

Pre-Cruise Lyon Tour - Hilton Lyon Hotel

Lyon

Hipple

2014

6/8-6/15

7

Rhone River Cruise on Uniworld SS Catherine

Lyon

Hipple

2015

3/5-3/8

3

New Orleans Great Weekend - Windsor Court Hotel

New Orleans

Kuhlman

2015

6/4-6/6

3

Miami Grand Wine Tasting - W Hotel

Miami

Hipple

2015

9/24-9/27

3

Washington DC Great Weekend/AGM - Ritz-Carlton

Washington, D.C.

Greenwald

2016

6/2-6/4

3

Pre-Cruise Budapest Tour - Kempinski Hotel

Budapest

Hipple

2016

6/5-6/12

7

Danube River Cruise on Uniworld River Beatrice

Budapest

Hipple

2016

10/13-10/15

3

Niagara Great Weekend/AGM - Queens Landing

Niagara

Findlay

2017

5/2-5/6

5

Sonoma Wine Festival

Sonoma

Hipple/Greenwald

2017

10/11-10/14

3

Baltimore Great Wine Weekend

Baltimore

Hipple/Greenwald/Springer/Jones

2018

4/12-4/14

3

New York City Great Weekend

New York

Jones

2018

9/26-9/29

4

Quebec Great Weekend

Quebec

Hipple/Greenwald

2019

6/6-6/8

3

Pre-cruise Tour Lisbon

Lisbon

Hipple/Greenwald

2019

6/9-6/16

7

Douro River Cruise

Porto

Hipple/Greenwald

2019

10/16-10/20

5

Great Weekend in Charleston

Charleston

Greenwald/Hipple

December 2020 ¡ Page 23

A publication of the Omaha Branch of the International Wine and Food Society

PHOTOS FROM MIKE DUNN & ROGER PETERSON

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A publication of the Omaha Branch of the International Wine and Food Society

UPCOMING OMAHA BRANCH EVENTS

Mark Your Calendars!

DEC.

13

COUPLES

Happy Hollow Club Holiday Wine Dinner Producer: Duke Matz

JANUARY TBD Producer: Steve Hipple

FEBRUARY TBD Producer: Todd Lemke

HOSTING AN EVENT? Let us know when, where and a little bit about whatâ&#x20AC;&#x2122;s going on! We would love to include YOUR event on the calendar! Email details to: murnantom@gmail.com

A publication of the Omaha Branch of the International Wine and Food Society

December 2020 Purpose: To meet communication and service needs, to broaden participation and understand and to be an information exchange for the membership of The International Wine & Food Society in the Americas.

Publisher: Todd Lemke Editor: Tom Murnan Graphic Designer: Omaha Magazine, LTD.

THE INTERNATIONAL WINE & FOOD SOCIETY OF LONDON, ENGLAND OM A H A, NEBR A SK A BR A NCH - E X ECU T I V E COM MIT TEE This Quick Response Code (QR-Code) can be scanned with a scanner app on your smart phone to take the reader directly to the Omaha Branch web site.

PR E SI DENT: Mark Stokes............................................................... mark_stokes@aig.com

V ICE PR E SI DENT / SECR ETA RY: Dave Thrasher.................... dave@supportworks.com

TR EASU R ER: Les Zanotti................................................................ zanol@cox.net

W I N E CELLA R M ASTER: Duke Matz....................................... dmatz@darland.com M EM BERSH I P CH A I R M A N: Joe Goldstein.............................. goldie2@cox.net

B OA R D O F D I R E C T O R S : Derek Burdeny Joe Goldstein Steve Hipple

Todd Lemke

John Matthews Duke Matz

Tom Murnan

Tad Singer

Mark Stokes

Dave Thrasher

Mike Wilke Les Zanotti

Lowell Wilhite

KEEP IN TOUCH! Please notify Club President, Mark Stokes, 402-679-7317 or via email at mark_stokes@aig.com to let him know if you are interested in hosting an IWFS event.

ANNOUNCEMENTS FOR THE MEMBERS WILL BE POSTED ON FACEBOOK AND TWITTER. Like us on FACEBOOK (IWFSOmaha): facebook.com/IWFSOmaha and follow us on TWITTER (IWFSOmaha): twitter.com/IWFSOmaha

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