On this 49th birthday of Singapore, we invite you to

join us in an evening of celebration.

An evening of good food, good wines and of giving.

This year, we celebrate at the Four Seasons Hotel.

Under the guidance of Chef Giovanni Speciale, whose mission statement is

"With my direction and support, the culinary team is developing and
designing menus with the freshest produce to reflect the seasonality and
trends of food products."

We can look forward to a sumptuous dinner.

No stranger to our members, Chef Giovanni hails from Martina Franca.

Starting his career in a Michelin two-star restaurant in Italy, Chef Giovanni has

worked in restaurants in the Philippines’, United Kingdom, Thailand, Hong Kong and China.

In 2001, Chef Gio joined Four Seasons as Italian Chef at award-winning
Italian restaurant Biscotti at Four Seasons Hotel Bangkok. To date, Chef
Gio has 20 years of Asian culinary experience and has been a guiding light
towards embellishing the reputation and success of the restaurants he has
been with.

 

We bring you a trio of 1983 vintage from our cellars to pair with Chef Giovanni’s menu.

Featuring wines from Rhone in Delas Freres Hermitage Marquise de la Tourette ,

we move to Toscana for the nebbiolo of Ceretto bricco Roche and on to the Super Tuscan of Sassicaia.

Also featuring the “younger wines” in the nineties of Bordeaux from Pauillac and St Esteph.

We trust you will have an enjoyable time.

And to round off a good meal, we have the 90+ pointer Graham’s Vintage Port.

A fitting finale to a great dinner.

 

During our moments of celebrations, we will again hold our annual Charity Wine Auction.

 

FOOD FROM THE HEART, under its Chairman Mr. Ronald Stride (our fellow member) strives to benefit 23,400 needy individuals every year.

Under its Care and Share movement, every dollar donated will be matched by the Singapore government.

Please do not hesitate to contact Glen or myself if you wish to donate wines for the auction.

Details of wines for the auction will follow in subsequent emails.

Come with your cheque book and an open heart and help our fellow needy Singapore

 

I look forward to seeing you and your guests for this special event.

Please book early to avoid disappointment.

 

Best regards

Laurence Low

Vice President

International Wine and Food Society of Singapore

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NATIONAL DAY 2014 Dinner MENU

Western Set Dinner

Aperitif
Henri Giraud Esprit de Giraud Brut

First Course
Tartare of Tuna, Water Chestnuts, Pine Nuts, Caviaroli and Sriracha Essence

Francois Jobard 1997

Second Course
Slow Cooked Pigeon, Black Truffle, Macadamia Nuts and Spiced Beets

Chateau Cos d'Estournel 1996
Chateau Pontet Canet 1995

Sorbet
Pomegranate Sorbet

Main Course
Braised Beef Short Ribs, Smoked Potato, Young Carrot, Artichoke Chips
Or
Slow Roasted Rack of Lamb, Smoked Potato, Young Carrot, Artichoke Chips

Delas Freres Hermitage Marquise de la Tourette 1983
Ceretto bricco Roche 1983
Sassicaia 1983

Dessert
Raspberry and Manjari Chocolate Tarte, Berries and Cardamon

GRAHAM’S VINTAGE PORT 1994

Freshly Brewed Coffee, Assorted Teas