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A turgescent waistline attests to an enjoyment
of fine dining. I've got one. Memberships in wine and food groups
have addressed this passion of mine, and I'm honored to be a member
and now president of the distinguished group of fifty gentlemen who comprise
the Pasadena Wine & Food Society.
I wish to speak first about a number
of my friends who devote much time and energy to allow us to wine and
dine especially well three or four times a year. The organization always
has had excellent leadership, most recently under immediate past-president,
John Penido. Having first joined the Society in 1972, John served as full-time
Dinner Chairman during the late 80s and early 90s, before assuming the
presidency in 1996. He has been of immense help to me, as I've settled
in to this new role.
Tony Phillips has been a member since 1984 and has
served as Secretary/Treasurer for nearly as long. There's so much
that Tony does, often behind the scenes, which allow our activities to
flow smoothly, that I often lose track of all his involvement. It's
considerable. Bob Farmer, a member since 1976, has served at the Board
level for some two decades and as our Wine Chairman since the late 80s.
In addition to helping to fashion our cellar, Bob is equally involved
in matching wines to food courses, caring for our odd lot bottle collection
and often assisting dinner chairmen in transporting heavy boxes of wine
to restaurants. Chuck Livingstone joined the Society in 1972 (apparently
as a junior member at age 12) and, among other responsibilities, has served
as contact and correspondent with our parent organization, the International
Wine and Food Society in London. This is your Board, and I appreciate
and thank them all.
As I have mentioned in previous correspondence, I'm
anxious to look at new thoughts, new concepts, and new methodologies,
without departing too dramatically from past tradition. I want to follow
more fully the precepts laid down by the charter members in 1954. They
focused on good wine, food, and fellowship, as well as both the ambition
to study and benefit from past trends in dining and the challenge to sample
newer cuisines and wines. I'll ask for your support, as well as
your patience, as we try on some of these new ideas. It is my hope that
membership in the Pasadena Wine & Food Society will become a desirable
perquisite for all Pasadena-area food and wine lovers.
Dave Felton
President
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