Cork and Fork Rides Again!

Trip Start Sep 27, 2012
Trip End Ongoing

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Where I stayed
Hilton Garden BWI

Flag of United States  , Maryland
Monday, December 17, 2012

In the fall of 1988 I sent an invitation to my like minded friend to join me in creating a men's only dinning club. The purpose of the club was to celebrate food and wine in a style not seen pre 1950. The club required formal dress - Black Tie or Business Formal. This was the start of the "Cork and Fork Society" and I was elected as the 1st "Pharaoh". The original make up of the club was mostly people from the wine business, professional chefs and avid home cooks.  It was to expand in the future to include people from all walks of life but the binding interest was good food and wine.  Each dinner was prepared by a member who acted as head chef and assisted by a by one or more members who served the dinner and helped with the preparation. We had dinners about 6 to 7 times per year and a Gala in early December at which time our wives or girlfriends were invited. This club continued to operate for about 20 years. Saturday evening 6 of the founding or early members got together for a reunion held at the home of Len and Betsy Homer on Federal Hill in Baltimore. The Homer house is a beautiful brick town home just blocks from the famous Baltimore harbor. Len is a retired attorney and he and Betsy are avid traveler as well as wine enthusiasts so in addition to food and wine we have travel in common. Needless to say the dinner was flawless and the wines were sublime. A quick run down:

Champagne was produced in New Mexico! and a Domaine Pere Cabouche Rose
Served as an aperitif along with a cured salmons tartar
Cajun oysters - 2010 Vouvray
Soup pistol - Pine Ridge 1997 Cabernet
Roast leg of lamb
Green Beans Almondine
Gratin of Potatoes
 - Chambertin, Chambertin Clo de Bez and another Chambertin
Cheese Selection - 1996 Heitz Cellars Cabernet
Dessert - Muscato from South Africa

As you can see there was a bottle of 1995 Puy-Blanguet St. Emillion that we did not get to
Please excuse the lack of producer names with the Burgundies but be assured they were from top houses. The Burgundies we supplied by Dick Leach and our host Len.  I was too involved in good conversations to take notes but they were staggeringly good. The dinner was a reminder that good friends, food and wine are a perfect prescription for a memorable evening, 
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