Thursday 19th May 2016, 66@50

Organise events to meet up and drink Port.
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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 21:50 Mon 04 Apr 2016

uncle tom wrote:Thanks for the pre-emptive inclusion - am definitely in..

Have 14 '66s available, but no Niepoort sadly. Even Dirk has a problem getting a '66 as the Niepoort cellar stock belongs to his sister who was born in '66..

Perhaps the most obvious contribution from me would be the uber rare Cockburn..
Excellent. The Ck was one of the few not already mentioned that could have been a candidate for inclusion. Thank you Tom.

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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 21:35 Mon 11 Apr 2016

Right, time to get organised for this one. I see that everyone bar Tony and Derek will be at the B&F on Thursday 21 April for the Graham vs Dow evening.

If possible can those attending on the 21st bring along their '66s, and we can leave them standing in the cellar at the B&F. That will give a good 4-5 weeks of resting time, and I'll decant them on the day of the '66 event.

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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 20:30 Tue 12 Apr 2016

To summarise, we now have 15 shabby ports among 10 reprobates. This seems fine. If anyone has additional 66s that might be included, let me know by PM and I'll see if I can find one or two more attendees to shoulder the load.

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jdaw1
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Re: Thursday 19th May 2016, 66@50

Post by jdaw1 » 22:51 Tue 12 Apr 2016

flash_uk wrote:among 10 reprobates
And me!

forest26
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Re: Thursday 19th May 2016, 66@50

Post by forest26 » 14:22 Wed 13 Apr 2016

Hi

Can I send my ports to one (or two to lighten the load) of you so that you can take them to the B&F. Send me a PM and I will organise postage
Cheers

Tony

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Doggett
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Re: Thursday 19th May 2016, 66@50

Post by Doggett » 14:27 Wed 13 Apr 2016

forest26 wrote:Hi

Can I send my ports to one (or two to lighten the load) of you so that you can take them to the B&F. Send me a PM and I will organise postage
Cheers

Tony
I could take two along if that helps. I will send you a PM with address details...and let me know when to expect them if so.
Simon

PhilW
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Re: Thursday 19th May 2016, 66@50

Post by PhilW » 14:53 Wed 13 Apr 2016

forest26 wrote:Can I send my ports to one (or two to lighten the load) of you so that you can take them to the B&F. Send me a PM and I will organise postage
If Alex gives you the name of the manager, you could send them direct to the B&F? I've done this before at a different branch of Davy's and just asked them to put the package in the cellar awaiting our need.

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Re: Thursday 19th May 2016, 66@50

Post by Constandia » 22:12 Tue 19 Apr 2016

I would be interested in filling up a space and if that's possible then I could arrange it with TC to adopt one of his bottles. Or contribute with some money in the pot?

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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 23:15 Tue 19 Apr 2016

Constandia wrote:I would be interested in filling up a space and if that's possible then I could arrange it with TC to adopt one of his bottles. Or contribute with some money in the pot?
Excellent, welcome aboard Dia. First post updated.

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Re: Thursday 19th May 2016, 66@50

Post by Constandia » 14:58 Thu 21 Apr 2016

flash_uk wrote:
Constandia wrote:I would be interested in filling up a space and if that's possible then I could arrange it with TC to adopt one of his bottles. Or contribute with some money in the pot?
Excellent, welcome aboard Dia. First post updated.
Thank you, I will arrange adopting a bottle with Tony.

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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 14:58 Fri 22 Apr 2016

First post updated with details of some wines which have now been delivered to the B&F in advance. Ian - did you bring the Fonseca on Thursday night? Can't recall as I was already seated when you arrived!

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Re: Thursday 19th May 2016, 66@50

Post by idj123 » 20:30 Sat 23 Apr 2016

flash_uk wrote:First post updated with details of some wines which have now been delivered to the B&F in advance. Ian - did you bring the Fonseca on Thursday night? Can't recall as I was already seated when you arrived!
Mike, yes, safely delivered and taken away with all the other bottles by the chap at the B&F. Tom suggested he could provide the Df and Chris would see what he could do regarding the Ferreira.

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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 20:09 Tue 26 Apr 2016

Could attendees please post details of their food order from the menu below.

Starters
Truffle Mac & Cheese £5.25
Potted shrimps with granary toast £8.25
Wild mushrooms on toast with walnut pesto £7.25 v.
Roasted beetroot and goat’s cheese salad with toasted walnuts £7.25 v.
Plate of smoked salmon £7.25
Duck liver parfait with toast £6.95
Smoked mackerel with apple and fennel £7.95
Chilli squid on toast with garlic mayonnaise £8.50

Cold main dishes
served with green salad and buttered new potatoes
Cold poached salmon £13.95
Hand carved home baked ham £12.95
Cured ox tongue £13.95
Rare sirloin of beef £13.95
Mixed meat selection £15.50
Game Pie £13.95

Hot main dishes
Gammon, egg and chips with, or without, black pudding £12.95/£13.95
Grilled scallops and bacon with tiger prawns, spring onion and chilli £17.95
Chargrilled 220g sirloin steak with hand-cut chips and grilled tomato £22.50
* add peppercorn sauce or Café de Paris butter £2.00 *
Bangers and mash with roasted red onion gravy £11.95
Artichoke and spinach tart with mixed leaf salad £13.25 v
Superfood salad with grilled halloumi, edamame beans, quinoa and avocado £10.95 v.
Corn-fed chicken supreme with crispy pancetta and new potatoes £12.50
Wild mushroom risotto with truffle oil £10.95
Sea bass fillet with spiced lentils and rocket £14.95

Sides £3.50 each
Buttered new potatoes| hand-cut chips| peas and beans with minted butter| creamed spinach| mixed salad

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Re: Thursday 19th May 2016, 66@50

Post by CPR 1 » 20:38 Tue 26 Apr 2016

Chilli squid on toast with garlic mayonnaise
Chargrilled sirloin steak with chips - Black and blue and a side of creamed spinach

Thanks

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uncle tom
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Re: Thursday 19th May 2016, 66@50

Post by uncle tom » 09:23 Wed 27 Apr 2016

Duck liver parfait - Sirloin (med rare) + peppercorn sauce

Thanks
I may be drunk, Miss, but in the morning I shall be sober and you will still be ugly - W.S. Churchill

PhilW
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Re: Thursday 19th May 2016, 66@50

Post by PhilW » 10:19 Wed 27 Apr 2016

I am becoming a creature of habit:
PhilW wrote:If possible I would like the same as last time, please:
Starter: Welsh rarebit
Main: Chargrilled sirloin steak (black and blue) with hand-cut chips and grilled tomato.
+Side: Creamed spinach
+Sauce: Please, please, please some Béarnaise sauce by special request again
The Welsh rarebit with rocket was particularly good last time (as was the Béarnaise :D )

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jdaw1
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Re: Thursday 19th May 2016, 66@50

Post by jdaw1 » 10:29 Wed 27 Apr 2016

Flash: who to make food order file? Thee or me?

Duck liver parfait with toast
Chargrilled 220g sirloin steak (blue) with hand-cut chips and grilled tomato
Peas and beans with minted butter

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flash_uk
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Re: Thursday 19th May 2016, 66@50

Post by flash_uk » 08:11 Thu 28 Apr 2016

jdaw1 wrote:Flash: who to make food order file? Thee or me?
I can do it.

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Re: Thursday 19th May 2016, 66@50

Post by Constandia » 21:15 Thu 28 Apr 2016

Can I please have the duck liver parfait to start and a rare sirloin steak to follow with creamed spinach. Thanks :993300:

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DRT
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Re: Thursday 19th May 2016, 66@50

Post by DRT » 07:28 Fri 29 Apr 2016

Duck liver parfait followed by sirloin steak (medium rare) for me, please.
"The first duty of Port is to be red"
Ernest H. Cockburn

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AHB
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Re: Thursday 19th May 2016, 66@50

Post by AHB » 08:20 Fri 29 Apr 2016

For me please, no starter, main of sirloin steak (black and blue) with handcut chips and CARAMELISED RED ONION GRAVY.

Got to do something to keep the kitchen team on their toes!
Top Ports in 2019: Niepoort VV (1960s bottling) and Quinta do Noval Nacional 2017
Top Ports in 2020 (so far): Croft 1945 and Niepoort VV (1960s bottling)

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Re: RE: Re: Thursday 19th May 2016, 66@50

Post by PhilW » 09:21 Fri 29 Apr 2016

AHB wrote:... and CARAMELISED RED ONION GRAVY.

Got to do something to keep the kitchen team on their toes!
:) I've been wanting to try a good marrow-bone gravy for a while - but their special request Bearnaise has been excellent.

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Re: Thursday 19th May 2016, 66@50

Post by jdaw1 » 09:49 Fri 29 Apr 2016

AHB wrote:and CARAMELISED RED ONION GRAVY.
+1 please.

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Re: RE: Re: Thursday 19th May 2016, 66@50

Post by AHB » 22:28 Fri 29 Apr 2016

PhilW wrote:
AHB wrote:... and CARAMELISED RED ONION GRAVY.

Got to do something to keep the kitchen team on their toes!
:) I've been wanting to try a good marrow-bone gravy for a while - but their special request Bearnaise has been excellent.
I thought "If it's good enough for the sausage and mash, it'll be good enough for the steak and chips."

Now is the time to put that thought to the test.
Top Ports in 2019: Niepoort VV (1960s bottling) and Quinta do Noval Nacional 2017
Top Ports in 2020 (so far): Croft 1945 and Niepoort VV (1960s bottling)

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Re: RE: Re: Thursday 19th May 2016, 66@50

Post by DRT » 01:34 Sat 30 Apr 2016

AHB wrote:I thought "If it's good enough for the sausage and mash, it'll be good enough for the steak and chips."
Why stop at the caramelised red onions? Would it not make more sense to also include the sausages in the gravy?
"The first duty of Port is to be red"
Ernest H. Cockburn

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