Spring (PDF) - CMAA

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Letter From the Host(continued from page 1)Membership• Evaluate our current Membership Marketing• Recognition of Longevity in the SocietyChapter Liason• Reinvent At-Conference Chapter RepresentativesLuncheon• Review Chapter Representative Program• Review Chapter of the Year Program for relevanceCommunication/Marketing/Promotion• Revisit Wine Society Newsletter for new look, format,relevant content and design• Information sharing• Promotion of Wine Society Events and Programs• Promotion of Warren Arsenaux ScholarshipGovernance• Provide for Continuity of Initiatives and Programs• Board TransitionAmbassador Program• Education Partners• Friends Program• Other AlliancesThe Board of Managers has already begun work on theseinitiatives and will be meeting over National CommitteeWeekend in May to further address and develop whatpromises to be a busy and productive agenda for 2012.Stay tuned.Saluté,Joe Basso, MCM, CCESociety HappeningsIntroducing the Wine Society Board of ManagersHostJoseph F. Basso, MCM, CCEGeneral Manager/COOBirmingham Country ClubBirmingham, MIKitchenerChristina Toups, CCM, CCEGeneral ManagerRidglea Country ClubFort Worth, TXToastmasterNadine D. Rockwell, CCMAssistant General ManagerAnnapolis Yacht ClubAnnapolis, MDCellarmasterEric B. Gregory, CCMGeneral ManagerClaremont Country ClubOakland, CAKitchenmasterJohn R. Schuler, CCMBennington, NESecretaryThomas M. Czaus, CCMGeneral Manager/COOCountry Club of YorkYork, PATreasurerBrent Tartamella, CCM, CCEGeneral ManagerThe Westmoor ClubNantucket, MABoard MembersTerry Anglin, CCM, CCEGeneral ManagerSan Diego Yacht ClubSan Diego, CAMichael C. Davis, CCMGeneral ManagerPark City ClubDallas, TXCellarerCraig C. Surdy, CCM, CCEGeneral Manager/COOThe Reserve ClubIndian Wells, CABarristerPaul Andrew Smith IIIAssistant General ManagerWillow Ridge Country ClubHarrison, NYOliver Boudin, CCMGeneral ManagerOklahoma City Golf &Country ClubOklahoma City, OKVol. 25 No. 1 2Spring 2012
Society HappeningsCMAA International Wine Society Annual DinnerNew Orleans Country ClubFebruary 26, 2012By Paul Andrew Smith IIIBarristerI had the distinct honor and privilege to serve as yourToastmaster at the recent wine dinner at Conference.What a wonderful evening it was of good food, wine andcamaraderie hosted by Bobby J. Crifasi, CCM, CCE,CPA, the New Orleans Country Club and the entirestaff. From the moment you entered the club, you couldfeel the warmth and southern hospitality from the entireteam.The night began with a reception featuring the winesof Sokol Blosser Winery, Trefethen Family Vineyardsand Iron Horse Vineyards with New Orleans themedhors d’oeuvres and entertainment.We then entered the ballroom for the wine dinner featuringthe wines of Presqu’ile Winery, Stag’s Leap WineCellars, Sokol Blosser Winery, Peju Province Winery,Swanson Vineyards, Merryvale Vineyards, WaughCellars and Iron Horse Winery paired beautifully withthe menu selections. Please see the menu to the right forthe specifics. Kudos to Executive Chef Chris Tefarkis,Chef d’ Cuisine William Mauk and the entire culinaryteam on a truly remarkable food and wine experience.The final course was a “Pure Decadence Dessert Buffet”in the formal dining room highlighting an assortment ofchocolates, cheeses and wines. It was a great opportunityto stretch the legs after dinner, socialize with those not atyour table including the winemakers and winery representativesand eat and drink some more!Once again I would like to thank Bobby and his entirestaff for a memorable event and all the wineries for theirsupport of our wonderful society!I would like to finish with the way the night beganwith the toast for those who missed it.“Drinking good wine, with good food in good companyis one of life’s most civilized pleasures. But what is thedefinition of good wine? I believe it should start and endwith a SMILE! So to everyone gathered here tonight Iwish you all an evening full of SMILES!”CHEERS!I wish you all a season full of smiles!Vol. 25 No. 1 3Spring 2012
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