Annual Meeting & Awards Dinner
(Une Soiree en Noir et Blanc: An Evening in Black and White)
Date: Saturday, November 5, 2022
Place: Dunedin Golf Club
Merci beaucoup à tous, thank you very much everyone!!! The IEYC 48th Annual Meeting and Awards Dinner was held on Saturday November 5, 2022, at the Dunedin Golf Club. The theme was Une Soiree en Noir et Blanc: An Evening in Black and White, with an eight course French-themed degustation (tasting) menu. Attendance included 34 members and 2 guests who were encouraged to dress in Black and White.
The club’s Social Committee continued the theme with the room setup and décor. Tables of six were set in a herringbone design along the wall of windows overlooking the beautifully manicured golf course. The tables were dressed in black tablecloths with a waterfall of white linen napkins at each place setting and menu cards carefully laid upon the napkins. Silverware was provided to accommodate the entire dining experience. Each table was decorated with two black and white themed centerpieces that were built atop a mirror and were compromised of white pillar candles, black votive candles, and black accessory stones. As the candles were lit and the lights were dimmed, the scene of the evening was set. A custom music selection was prepared with a special black and white dinner party themed video display including the IEYC logo.
As members arrived adorned in their black and white attire, they were greeted and welcomed into the ambiance of the French-inspired room. The bar was available with a series of signature French-inspired beverages. Course 1, the Hors d’oeuvres course was composed of Gougeres, filo cups of truffle cheese, an onion tart, and crudités that were on display and ready to enjoy while members se mélanger (mingled) and reconnected.
Course 2, an Amuse Bouche of finely chopped apples, celery, walnuts, and goat cheese crumble stunningly presented in two Endive leaf boats, were served. Commodore Traupman gave the Invocation, and the members began their meals.
Members continued to catch up with one-another and, after everyone completed their Amuse Bouche and the plates were cleared, Course 3 was served: a triad of shrimp with a silky Cognac Beurre Blanc sauce.
Following the fish course, the beef course was served. Course 4 consisted of a Prime Rib Beouf Bourguignon garnished with the traditional pearl onions, mushrooms, and potatoes.
If that wasn’t enough, after all plates were cleared, Course 5, the chicken course, was presented. A beautiful slice of Chicken Roulade encompassing asparagus and brie was presented to each member. Beautifully cooked chicken and perfectly tender asparagus was relished as members continued to enjoy each other’s company while partaking in this gastronomical event.
As everyone’s limit was being reached and the votive candles began to fade out, Courses 6, 7, and 8: the Sweet, Cheese, and Dessert arrived. These courses included slices of Manchego cheese, an individual sized Brie roll, candied nuts, and a candied orange peel enrobed in dark chocolate.
With the meal complete and everyone full, members and guests continued to enjoy the music and their time together. However, all good things must come to an end. To cap off the evening, everyone was invited to take an elegant black and white box of French Macaroons and French Chocolate Truffles with them to enjoy later.
With the IEYC 2022 Annual Meeting complete, awards presented, eight courses consumed, and a box of French treats in their hands, this event is one for the IEYC history books!
Submitted by Scott and Bunni Lefebvre