We would like to tell you of the saga of the International Wine and Food Society ( IWFS ) invading the territory held by The Caledon Mountain Trout Club ( known as the Club ) on Thursday August 7th, 2014. It all started about 1600 hours when members of the IWFS tried to infiltrate unnoticed by the staff of the Club. Instead the IWFS members were greeted with smiling faces and escorted very pleasantly and efficiently to their assigned rooms. There was an atmosphere dating back to our Grandfather’s time, and a sense of tranquil feeling to all the rooms of the Club. “Wait until later to attack” was thought.
Between 1600 and 1815 hours the IWFS took a survey of the territory held by the Club – sweeping lawns, clipped hedges with beautiful flower beds, and of course many ponds containing superb trout. It was noticed that the ponds contained a few boats which could be used if an escape was required. To keep up courage a few glasses of liquid refreshment were downed on the screened porch. Would the word “majestic” be appropriate to describe the vista from the veranda?
The IWFS regrouped and assembled in force ( only lacking a few stragglers ) ready to proceed. With banners flying and bagpipes playing they were ready to take over. “Attack on the veranda” was the order. Instead they were met with smiles, glasses of Curvee Catharine rose, and superb hors d’oeuvres. For a moment they forgot their mission and succumbed to the wonderful hospitality; but thought “just you wait until we get into the dining room”. The order was given to spread out, and no one would know we were there.
The setting of the tables stunned the IWFS. There were fresh linen, beautiful home grown flowers, 15 knives, 10 forks, 11 spoons, to say nothing about the array of appropriate wine glasses. The courses started to arrive – to name a few Foie Gras Custard, Lobster Bisque, Smoked Goose Pierogi, and Pheasant Galentine washed down with Curvee Catharine, all served with smiling grace and professionalism. The taste buds were exploding with sensation – “how can we attack now; let us wait a little longer and catch them unaware”.
More courses arrived – Organic greens chopped so finely, with Smoked Trout and Sauvignon Blanc – a delight to the taste. Just then the Club went on a mortar attack, and lobbed a salvo of Pear Sorbet encased in a shell casing of thick ice on the table. It skated into the IWFS imagination, but there was much more to come. A most magnificent Rack of Roasted Venison with all the trimmings appeared and then an outstanding Guyere Souffle, all with Tawse Pinot Noir. The flavours were enchanting in the mouth, and the will to attack was fast disappearing.
The Club had more weapons in their arsenal, Desserts beyond compare and Cheeses worth dieing for accompanied by white Port. The IWFS members were reduced to simpering idiots and were sent to bed. Not content with this, the Club arranged to have a blood red moon on display that night. “But wait until the next morning” was said! However, during the night visions of Champagne Sabayon perfectly Whipped Potatoes and Wild Mushroom Sauce kept appearing to be remembered and savoured. Indeed the forks held hands with the spoons, the Green Beans foxtrotted with the Chocolate Truffle Cake and the Glazed Baby Carrots waltzed with the all the Cheeses.
The morning of Friday August 8th was the last chance for the IWFS to take over the Club. Instead they were met with courteous service – eggs which were out of this world, muffins, crumpets and jams, delicious coffee and tea. The idea of the IWFS defeating the Club was crumbling. The crowning blow was when some of the IWFS members were taken on a tour of the property of the Club which they will long remember. Complete and utter defeat was admitted; and the Club will remain in strong hands.
We are sure the IWFS members will put on their tombstones “The IWFS contingent was overcome by the the hospitality at The Mountain Trout Club on August 7th, 2014. Furthermore, having completely been converted they will preach for the rest of their lives the Club’s culinary perfection and magnificence to any one who will listen”. Memories to pass on to our Grandchildren.
The International Wine and Food Society conveys its deepest appreciation and gratitude to both of you and your staff for making this all happen.
Bien Sante
