The Omaha
JANUARY 2025
Event Report: High Noon Stag at Lost Rail Golf Club IWFS Rhine Cruise: Amsterdam’s Jordaan District Upcoming Events.
What’s New
IWFS Rhine Cruise: Amsterdam’s Jordaan District
One of our excursion choices was to walk the Jordaan District. On the way, our guide pointed out aspects of the houses that lined the canals. Amsterdam is built on a bog. They use large, long wood poles for the foundation, to reach the firmer sand bed below. As long as they are covered in water, the wood won’t rot, and they remain solid. Tall, narrow and deep, the houses compete for notice. They are narrow because the width of the facade was taxed, so narrow was cheaper than wide for taxation. They usually have an arm, hook and pulley arrangement in the gable to lift furniture through the large windows, much easier than negotiating narrow stairs.
Some houses lean a bit forward (or to the side) after the first story, to gain the eye’s attention. But more likely, the pole foundation wasn’t long enough, and the building is settling unevenly. There are more bicycles than you thought possible because there is no parking for automobiles. Workers come daily by bicycle, and by law, they are given preference over pedestrians or autos. Our Uber driver told us a bicyclist ran into his cab, and he had to pay for the bike repair and the cab repair himself. Seems bike riders can do no wrong in the eyes of the law. Pedestrians beware! Cheers! Tom Murnan
Strange to see how a good dinner and feasting reconciles everybody - Samuel Pepys Best of the Cockle Bur compiled & edited by Harry B. Otis, 3rd President 1973-1974
Event Report: High Noon Stag at Lost Rail Golf Club Written by Tom Murnan, Photos by Tom Murnan Lost Rail Golf Course is a new venue for this branch. It is a bit of a hike over muddy, rock roads should it happen to rain, which it did. No clean vehicles that Saturday! But a little mud was worth the admission to taste a Château Haut Brion 2004 (a substitute, for logistical reasons, for the advertised Château Margaux 2004) and compare it to a 2013 Joseph Phelps Insignia. We began with the tasting of these two afore mentioned wines plus the addition of a 2006 Château Beaucastel Châteauneuf-du-Pape. This was not a blind tasting. The First Growth was structured, smooth, earthy and elegant, while the Phelps was bright, well balanced with resolved tannins. The Rhȏne had a different flavor profile since it had no Cab or Merlot. Fruity and rich, it also had no sharp tannin. All were delicious. Chef Joe Anderson was excited to give a stretch to his culinary skills. My notes say “Wow – Great Chef.” After appetizers and quaffing came Cioppino Soup with Halibut, Mussels, Shrimp, Salmon and Tomato Broth. This was delicious. I could smell the aroma of seafood as the staff brought the dish in. The accompanying white wine, a Clos Saint Jean Châteauneuf-du-Pape 2022 was superb, deep, and attention getting on its own. It did not come from the Branch cellar. Raviolo al’Uovo was presented next with a beautiful presentation. Handmade pasta with
an umami sauce, piped with Ricotta cheese, had a runny egg yolk hidden inside with bacon bits on top. Its mélange of flavor exploded when you bit into the egg yolk, which provided a boost to all the complex flavors. The Roserock Pinot Noir 2016, which hails from Oregon, was made by the French Burgundy producer Drouhin who has a branch in America. This was an inspired match. The Burlington Board was served family style. It consisted of Pepper Crusted Tenderloin, Fondant Potatoes, Truffle Polenta, Hand Turned Carrots, Mushrooms and Sauce Bearnaise with noticeable tarragon flavor. With this entrée course, we had two wines: Delille D2 Estate Red 2017 and Chappellet Signature Cabernet Sauvignon 2013. The Signature was rich, smooth and delightful, while the D2 was a bit more austere. In a European styled move, we had a Cheese Board with four different cheeses and Dragon Fruit. The cheese was paired with a Croft Porto 2011 Vintage Port. This was a delightful foil to the rich cheeses. A dessert of Chocolate Mousse Trifle followed. We finished with Cigars and Cocktails outside by the fire pits. Congratulations to the wait staff who were on top of service for the whole luncheon. And congratulations as well to Chef Joe Andersen who did a magnificent job for our group with a number of creative culinary touches.
2025 UPCOMING OMAHA BRANCH EVENTS
JAN
04
Flemings Producer: Mike Wilke
FEB
OMAHA PRIME
08 MAR
15
NOON STAG
Valentine’s Day Theme Joint event with the Omaha Metro Branch Producers: Dave Thrasher & Todd Lemke
MARCH MADNESS STAG
Happy Hollow Club Producer: Joe Goldstein