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Headquarters of the organization are maintained by President Andre L. Simon and Secretary Marjorie Fletcher at 30 Grosvenor Gardens, London, S.W. 1, England. Elsewhere abroad are the following "'branches":
ENGLAND Bedford Birmingham Blackpool Bolton Bradford Brighton Briatol Cambridge Charnwood Forest
Cotswolds
Liverpool
Manchester
Middlesbrough
Nottingham
Norwich
Oxford
Preston
Southport
Wolverhampton
IRELAND: Dublin and Limerick. SCOTLAND: Edinburgh and Glasgow. WALES: Cardiff.
AUSTRALIA: Ballarat, Geelong. Melbourne. Perth and Sydney. BRITISH WEST AFRICA: Kano, Nigeria. SOUTH AFRICA: Cape Town and Johannesburg.
ANDRE L. SIMON, founder of the Society, in London in 1935, is a world'famous gourmet — an authority on wines and foods — and publisher of "Wine and Food", a gastronomical quarterly, issued by the Society. He is also the author of many books on these subjects, including his latest, "A Concise Encyclopedia of Gastronomy", just published by Harcourt, Brace and Co. It is a classic work of 816 pages, by a man who is not only one of the great gastronomes of the world, but an accomplished writer.
Simon visited Kansas City in June, 1946, at which time a banquet in his honor was arranged at the Hotel Muehlebach. As a result, the "Kansas City Branch" of the Society was formed. Simon pronounces it "Kawn* sas Ceety Braanch."
The original membership was limited to 50. There is no thought of snobbishness in this limit since very few of the Society's Branches, spread
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over the entire world, have more members. The reason is inability to find establishments able and willing to carry on the highest culinary tradi' tion demanded by our menus. With the membership thus limited, there is usually a waiting list of as many applicants. From six to eight affairs are held annually, to some of which the ladies are invited. The menu of the first Kansas City Banquet follows:
Vichysoisse Ripe Olives which have been marinaded in Oil and Garlic Filet of Pi\c Amandine New Asparagus Hollandaise (Served as a course with Melba Toast) Tournedei Bordelaise Potato Suzette Celery Victor Melon Richelieu Small Cakes Demitaiie With which was served: Dry Sherry Neirsteiner 1937 Malmsey Madeira
"Extracurricular affairs" are interlarded with the more formal banquets. These have taken the form of a corned beef and cabbage dinner at a local brewery; a barbecue at the home of one of our members a hundred miles from Kansas City; and a dinner on dining cars of one of the railroads serving Kansas City. But the bulk of the affairs are strictly formal, and mostly stag. Where facilities permit, members are privileged to invite guests.
Has the Wine and Food Society left its imprint on Kansas City cuh ture? Well, only a few years ago one man-about'town told a Maitre d' that he would have a bottle of sour wine with his dinner. Sour wine was also known to most of his companions as "Dago Red." Perhaps the Wine and