Swing (Jan-Dec 1953)

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ANDRE SIMON AND THE "KAWNSAS CEETY BRAANCH" 77 Food Society had nothing to do with it, but the other day the same gentleman called up his club and ordered a Burgundy wine for a dinner at his home, specifying that it must be "Macon" and of the 1947 vintage. One of our members confides that his purchases and sales of dinner wines have increased 400 per cent since the Wine and Food Society first spread its gospel in our community. One banquet at one of our fine hotels was repeated for non-members of the Society, not once but on three different and separate occasions. The simple rules of the Society as to no smoking during the service of meals, no ice water, and no controversial subjects discussed, have marked each of its affairs with dignity; and have made its members proud to belong to this organization, which has no thought of gain except as the community might gain through its being. The last Annual Meeting Banquet occurred at the Town House in Kansas City, Kansas; and it is surely no disparagement of our sister city when we say that the holding of such a banquet in Kansas City, Kansas, would have been an impossibility without its beautiful, modern Town House hotel. I like to think that perhaps even that great community venture itself was influenced by the cul tural advancement of our community since the Wine and Food Society first functioned. The menu of that affair follows: Tortue Claire Aux Xeres Celeri Olives Truite Filets En Papillotte Fileti De Pintades, Robin Hood Riz Sauvage Laitue Bibb Cerises Jubilee Cafe Hoir With which was served: Sherry — Pedro Domecq — Amontillado Graves— Cruse 1945 Macon— B. & G. 1947 Nina Wilcox Putnam has said, "The grape absorbs the sun, the wine puts the sunshine into men's hearts; without it the world would begin to look for vice to take the place of conviviality." One of the more profound pronouncements was that of John Hay, American writer and diplomat who died in 1905. Mr. Hay said, "Wine is like rain. When it falls on the mire, it makes it all the fouler; but where it strikes the good soil, wakes it to beauty and bloom." Let me quote also from one of our contemporaries — the operator of New Orleans' most famous restaurant, Roy Louis Alciatore of Antoine's: "Don't make the mistake of ordering a good meal and then expect to enjoy it with ice water as a beverage. A rich meal without wine is like an expensive automobile equipped with hard rubber tires. The whole effect is lost for the lack of a suitable accompaniment. Rich and heavy foods which are unpalatable with water can only be appreciated with a suitable wine. Wine warms the stomach and hastens digestion."