Excellent. The Ck was one of the few not already mentioned that could have been a candidate for inclusion. Thank you Tom.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..
Thursday 19th May 2016, 66@50
Re: Thursday 19th May 2016, 66@50
Re: Thursday 19th May 2016, 66@50
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.
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.
Re: Thursday 19th May 2016, 66@50
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.
Re: Thursday 19th May 2016, 66@50
And me!flash_uk wrote:among 10 reprobates
Re: Thursday 19th May 2016, 66@50
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
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
Re: Thursday 19th May 2016, 66@50
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.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
Simon
-
- Dalva Golden White Colheita 1952
- Posts: 3522
- Joined: 14:22 Wed 15 Dec 2010
- Location: Near Cambridge, UK
Re: Thursday 19th May 2016, 66@50
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.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
-
- Taylor’s LBV
- Posts: 170
- Joined: 10:07 Sun 27 Apr 2014
Re: Thursday 19th May 2016, 66@50
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?
Re: Thursday 19th May 2016, 66@50
Excellent, welcome aboard Dia. First post updated.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?
-
- Taylor’s LBV
- Posts: 170
- Joined: 10:07 Sun 27 Apr 2014
Re: Thursday 19th May 2016, 66@50
Thank you, I will arrange adopting a bottle with Tony.flash_uk wrote:Excellent, welcome aboard Dia. First post updated.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?
Re: Thursday 19th May 2016, 66@50
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!
Re: Thursday 19th May 2016, 66@50
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.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!
Re: Thursday 19th May 2016, 66@50
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
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
Re: Thursday 19th May 2016, 66@50
Chilli squid on toast with garlic mayonnaise
Chargrilled sirloin steak with chips - Black and blue and a side of creamed spinach
Thanks
Chargrilled sirloin steak with chips - Black and blue and a side of creamed spinach
Thanks
- uncle tom
- Dalva Golden White Colheita 1952
- Posts: 3520
- Joined: 23:43 Wed 20 Jun 2007
- Location: Near Saffron Walden, England
Re: Thursday 19th May 2016, 66@50
Duck liver parfait - Sirloin (med rare) + peppercorn sauce
Thanks
Thanks
I may be drunk, Miss, but in the morning I shall be sober and you will still be ugly - W.S. Churchill
-
- Dalva Golden White Colheita 1952
- Posts: 3522
- Joined: 14:22 Wed 15 Dec 2010
- Location: Near Cambridge, UK
Re: Thursday 19th May 2016, 66@50
I am becoming a creature of habit:
The Welsh rarebit with rocket was particularly good last time (as was the Béarnaise )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
Re: Thursday 19th May 2016, 66@50
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
Duck liver parfait with toast
Chargrilled 220g sirloin steak (blue) with hand-cut chips and grilled tomato
Peas and beans with minted butter
Re: Thursday 19th May 2016, 66@50
I can do it.jdaw1 wrote:Flash: who to make food order file? Thee or me?
-
- Taylor’s LBV
- Posts: 170
- Joined: 10:07 Sun 27 Apr 2014
Re: Thursday 19th May 2016, 66@50
Can I please have the duck liver parfait to start and a rare sirloin steak to follow with creamed spinach. Thanks
Re: Thursday 19th May 2016, 66@50
Duck liver parfait followed by sirloin steak (medium rare) for me, please.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- Alex Bridgeman
- Graham’s 1948
- Posts: 14916
- Joined: 13:41 Mon 25 Jun 2007
- Location: Berkshire, UK
Re: Thursday 19th May 2016, 66@50
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!
Got to do something to keep the kitchen team on their toes!
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
-
- Dalva Golden White Colheita 1952
- Posts: 3522
- Joined: 14:22 Wed 15 Dec 2010
- Location: Near Cambridge, UK
Re: RE: Re: Thursday 19th May 2016, 66@50
I've been wanting to try a good marrow-bone gravy for a while - but their special request Bearnaise has been excellent.AHB wrote:... and CARAMELISED RED ONION GRAVY.
Got to do something to keep the kitchen team on their toes!
Re: Thursday 19th May 2016, 66@50
+1 please.AHB wrote:and CARAMELISED RED ONION GRAVY.
- Alex Bridgeman
- Graham’s 1948
- Posts: 14916
- Joined: 13:41 Mon 25 Jun 2007
- Location: Berkshire, UK
Re: RE: Re: Thursday 19th May 2016, 66@50
I thought "If it's good enough for the sausage and mash, it'll be good enough for the steak and chips."PhilW wrote:I've been wanting to try a good marrow-bone gravy for a while - but their special request Bearnaise has been excellent.AHB wrote:... and CARAMELISED RED ONION GRAVY.
Got to do something to keep the kitchen team on their toes!
Now is the time to put that thought to the test.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
Re: RE: Re: Thursday 19th May 2016, 66@50
Why stop at the caramelised red onions? Would it not make more sense to also include the sausages in the gravy?AHB wrote:I thought "If it's good enough for the sausage and mash, it'll be good enough for the steak and chips."
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn