​Those who could fit this food and wine dinner into their schedules on July 15 were well rewarded with an excellent evening. Dolly Ammann lived up to her reputation – putting on quality, classy events that also uphold a society goal to educate its members about wine. Attendees now know much more about Greek wines, including where they grow throughout the country and the varietals. As one member wrote on the comment card, “Appreciated all of your work [Dolly] – delicious and informative.”
     The event was rated excellent and above average as was Dolly’s PowerPoint presentation. “Great production,” wrote one member.
     The food was very good in both quality and quantity. In fact, the majority of guests recommended that we return to the CG Public House for a future event. As one guest wrote, “One of the best events I have been to. Great food.”
(Note: The society will return to CG Public House for its Oktoberfest event!)
     So, what were the favorite wines – as is often typical at society events, the responses were extremely varied with some favoring reds and others the whites. Each wine received at least one vote as someone’s favorite … even the dessert wine. “Lovely meal and wine was incredible. Great job! Loved the dessert wine,” shared one guest on a comment card.
     As to the food and wine pairings, here again the responses varied, which is OK as palates are different. Interestingly, all 3 reds went well with the beef, lamb and moussaka entrée for most guests and several people mentioned how much they liked the red Driopi that was served with the dessert.
     Once again, members appreciate the relaxed atmosphere, and pleasant and good conversations. After all isn’t this another society goal – promoting new friends and a shared interest? In summing up the evening, one guest wrote, “This was one of the best. Thanks for a great evening.”

They came for something different or because they love sake, and left with new knowledge and smiles. A congenial group of curious-minded individuals gathered June 25 at Fat Olives in Richland where J.D. Nolan and his crew paired a variety of sake and food. Sipping sake cold on a very hot day was quite enjoyable, and something different, for many.
     While learning was a focus for the afternoon with the sake-making process and terms explained, the atmosphere remained casual and there was plenty of time to chat with other society members. Speaking of members – it was very nice to see several newer society members at this event! The casual atmosphere and time to chat offered an opportunity for some newer members tot learn more about the society, how it operates, how events are put together and volunteer opportunities. As one such member said, “I love the society and these events.”
     Comments received reinforced what is known for other wines – palates differ, and that is OK! While some guests enjoyed the citrus-glazed chicken and Momokawa Diamond, others preferred the pork shank with mushroom demi-glace and Kasumi Tsuru/Kimoto Extra Dry-style sake. Then, too, several people mentioned that the Moonstone Coconut Lemongrass and cheesecake was their favorite.
     So, yes, the sake and food – a tasting and comparing – event was something different for the wine society. However, from comments and smiles, another successful event.