It’s time to take out the evening gowns and dust off the tuxedos for the Society's President’s Dinner, which will take place on 13th December on the 24th floor of the Shangri-La Hotel. We have arranged for Peak Magazine to cover this year’s President’s Dinner so there is every excuse to look your absolute best.

The President’s Dinner is a joyous celebration of the best of the Society’s cellar and serves as a fitting bookend to a year of wonderful events and convivial camaraderie. Apart from the aperitif which is a sparkling Italian wine, the rest of this year’s lineup is an all-French affair. We begin dinner proper with a 2009 grand cru Alsatian riesling from Domaine Kientzler followed by a 1992 Bâtard-Montrachet from Jean Noel Gagnard. Moving on to the red wines, we start with a vertical trio of Châteauneuf-du-Pape from Clos des Papes (vintages 2004, 1998 and 1995) before heading to Bordeaux to enjoy Château Haut-Brion 1999, a blend of 60% merlot, 30% cabernet sauvignon, and 10% cabernet franc. We finish dinner in Bordeaux with Château d’Yquem 1986, one of the finest d’Yquems from arguably the greatest producer of sweet white wine in the world.

The best of the Society’s cellar is paired with the exquisite cuisine of Chef Ivan Parres Alvarez, executive chef at the Shangri La Hotel, in a beautiful setting atop the Shangri-La Hotel. Please book early to avoid disappointment as seats are limited.

I would like to thank everyone for their support during my first year as the Society’s President. I would also like to thank each Committee Member for all of their hard work this year. Please also extend your thanks to them for a job well done the next time you see them. Finally, let me take this opportunity to wish all members a wonderful holiday season and a fun and prosperous New Year to come.

I look forward to seeing everyone at this year’s President’s Dinner.

Glenn Chao
President

Apéritif
Medici Ermete, Concerto 2012
*****

Pan-seared Hokkaido scallop, crispy  conpoy  cracker, lobster bisque and citrus  and avocado salad
Domaine Kientzler, Grand Cru Riesling Osterberg 2009
*****

Roasted Cod, quinoa emmental
with coriander and cervil  chimichurri verjus
Jean Noel Gagnard, Bâtard-Montrachet 1992
*****

Roasted quail,  chocolate and cherry mole,  potato as risotto with mushroom and truffle
Clos des Papes, Châteauneuf-du-Pape 2004
Clos des Papes, Châteauneuf-du-Pape 1998
Clos des Papes, Châteauneuf-du-Pape 1995
*****

Braised Wagyu beef cheek, caramelized onions  and golden  mash with raisin pedro  ximenez Château Haut Brion 1999

OR

Roasted Lamb Rack with Caramelized Baby Carrots, Asparagus, Crushed Potato  and Natural Jus
Château Haut Brion 1999
*****

Manjari Chocolate Royaltine
with Caramel Macadamia and Orange Sauce
Château d’Yquem 1986