Tennessee

Tennessee Tennessee Feast of St. Vincent

As is our custom, the Tennessee chapter celebrated the New Year with the annual Feast of St. Vincent Assemblage. Members convened at the Tournament Players Club at Southwind for an evening celebrating Italy. There was a bit of excitement about the upcoming FICB event in that beautiful country! We were honored to have Grand Commander Buddy Hagner and Master Lady Trish Hagner join us.

Members of the cadre “rocked and rolled” into the dining room for the enthronement ceremony. We welcomed Jason LaCroix, son of Master Commander Bob and Master of Photography Gayle Bennett, into our chapter in an especially spirited ceremony which included an extremely difficult test for the candidate.

Tiffany Werne, representing Pasqua Wine Cellars, presented our wines for the evening. The culinary staff of Southwind did an outstanding job of pairing our courses with the wines. An Italian evening must begin with Prosecco and the Prosecco Treviso was excellent. A huge favorite was the Passimento Veneto Bianco which paired

Bob & Gayle Bennett welcome son, Jason LaCroix, to the Tennessee Chapter

Nan Gallina, Sheila Bentley, Dave Hallin, Mike and Judy Fink, Peggy Larkin

nicely with the fish course. Of course, the label was of particular interest to the Memphis group as it is a photograph of the wall outside of Shakespeare’s Juliet’s home (remember Romeo?) and it immediately reminded us all of Memphis’ own wall outside the home of “the King.” Another big hit that evening was the Rosé Trevenezie 11 Minutes, indicating that the skins only stayed in the juice for eleven minutes. A delicious osso buco was accompanied by Amarone della Valpolicella.

Tom & Alyce Price, Peggy Larkin

Judy Fink, Debbie Meyers, John & Sandy Barrios, and Karrie LaCroix

Candy Andrasik, Jaime & Steve Munz, Mark & Karen Ozemba, Frank Andrasik

Taking Care of Business Before Shutdown

Our Annual Chapter Business Meeting was held in midMarch at the home of Gentle Lady Holly and Walter Elkins. Members brought appetizers and wines to share while we planned our upcoming events of the year. Memphis only had two cases of coronavirus on that day and we all anticipated maybe a few extra weeks of spring break and a full year of fun events!! Little did we know…

During the “COVID shutdown,” our members stayed in touch by sharing favorite recipes they were cooking at home (as well as favorite restaurants that were open

Alyce Mantia Price • www.mantias.blogspot.com … here is one for you to enjoy!

Sauce: ½ cup mayonnaise 2 cloves garlic, very finely minced 1 tsp Dijon mustard 2 Tbsp sherry wine

Burgers: 4 cloves garlic 1 Tbsp salt 2 Tbsp Spanish sweet smoked paprika

for take-out) and the wines that they were enjoying. Our planned Kentucky Derby Party (cancelled twice), an August pasta making party, a Hallow- Angie Lenschau, Holly Elkins, and een party and a Christina See enjoy the best part highly anticipatabout the annual business meeting ed tasting of wines from Talbott Winery will be rescheduled. Our annual Christmas Party has not been crossed off the calendar. Our loyal members have stayed true to the vine by enjoying plenty of wine at home. When we

Spanish Adobo-Spiced Pork Burgers

While some Tennessee chapter members opted to pick up meals from neighborhood restaurants, others were inspired to cook and share those recipes! From creative to comfort

meet again, there will be great cause for celebration! 1 tsp dried oregano 1 Tbsp olive oil 1 ¾ lbs ground pork

To Finish: 6 onion rolls (or other burger buns) 6 crisp lettuce leaves 5 oz Manchego cheese, trimmed and thinly sliced (or substitute Swiss cheese) 2 red bell peppers

Serves 6

Mix all sauce ingredients together and refrigerate until ready to serve. Drop the garlic, 1 clove at a time, into a food processor with the motor running. When chopped, stop the motor, add the remaining ingredients and pulse until well combined. Scrape down the sides a couple of times. It will make a grainy paste. Add the paste to the pork, mix well and form 6 burgers. Chill until ready to cook.

Slice the top off the pepper and scoop out the seeds and membranes. Cut crosswise into ¼ inch thick rings.

At dinner time, cook the burgers over medium-hot coals until just done through, about 5 minutes on the first side, and 3 to 3 minutes on the second. Internal temperature should be around 150-degrees.

Put the lettuce on the roll bottom, top with the burger, then the cheese and pepper ring. Drizzle with the sauce and enjoy!