TOGETHER AGAIN! After a very long hiatus, the Los Angeles Chapter held a small gathering in July in the garden of Janet Hamilton, Vice Commander. Members brought wine from their own cellars and we enjoyed heavy appetizers. It was a welcome return, seeing friends face-to-face again. We resumed our calendar on Sunday, November 28th when forty members and guests met at Casa Nostra Ris‑ torante & Bar in Westlake Village to open the Holiday Season. The restaurant hosted us in a private room with its own bar. Champagne, a French Rosé, was poured at five o’clock while we mingled and enjoyed bruschetta served family style.
Lucy Zheng,Ted & Debbie Ludford
Guest with John Hamilton and Lucy Zheng
A choice of main course offered Filetto di Manzo, a filet mignon, with arugula salad and shaved parmesan cheese; or Branzino alla Griglia, grilled filet of sea bass, with sautéed spinach. We chose our wines from a selection: whites were a 2020 Chardonnay Au Bon Climat from Santa Barbara Coun‑ ty, and a 2020 Pinot Grigio Friuli Palazzo; our red was a 2015 Chianti Classico Castelgreve.
Patti Brundige, Bo & Randy Witt
Dessert was a sublime Tiramisu. What an opening to the holidays—friends, good wine, and great cuisine!
BY CATHIE SANDSTROM SMITH Commander Jim Hamilton and daughter Katherine Winter/Spring 2022
Los Angeles
The tables were arranged in an open square, which facilitated conversation and made it easy for the atten‑ tive wait staff to pamper us. Our first course was Insalata Tricolore, a mix of radicchio, arugula and Bel‑ gian endive lightly dressed with the delicious house Vice Comm. Janet Hamilton vinaigrette. It was followed and Kyle Witt by burrata cheese served with bruschetta and fried calamari. The next course was a trio of pastas, served individually: risotto with mixed mushrooms, gnocchi (potato dumplings) with basil pes‑ to, and a superb homemade pumpkin ravioli with butter sage sauce.
