Lake Tahoe

Lake Tahoe Summary By Commander Ernie Grossman

Some use Covid as an excuse, others as an opportunity. We could have hidden away in our dens, isolated in front of the TVs, hibernating through this health crisis or, as we have done, created an atmosphere of relative safety and get on with our lives. We are social beings and need the intellectual stimulation of others in an intimate setting.

Once the vaccines took hold by mid‑year there was a new psychological freedom to reach out for that contact, even hugs for our long, missing friends. So, we acceded to that demand and provided an active social calendar for the balance of the year and we were well rewarded by the attendance and overwhelming appreciation of our membership.

Briefly, in May we visited the Engine 8 winery in Sparks, with an outdoor and indoor open veranda.

In June, the Toccata Symphony Or‑ chestra performed in the Gazebo on the front lawn at the home of Ernie and Margaret followed by a meet and greet with the musicians over a wine social. Master Sommelier Sudsy Torbeck (Master Lady) created and then pre‑ sented a program of understanding sparklers from Champagne, Cava, Crémant, and then to a Napa versus an Anderson Valley in July.

August found us at the epitome of fine dining, Dragonfly, where Chef Billy McCullough plied his magic with an Asian infused Franco menu and classic wines that included Pouil‑ ly Fuisse, Rioja, Chianti Classico.

Our much anticipated Assemblage brought us together in October. The folks at The Lodge at Tahoe Donner know how to treat us right which is highlighted in the spectacular food, wine, music, and, of course, the people.

November brought us a reprise of the Dragonfly Chef Billy McCullough evening. The demand for the first dinner was so great we had to provide an encore, but with a different menu. What remained the same was the magic, the same full house, and wine pairings that would knock your socks off. Thank you, Sudsy.

And finally, our annual Holiday event where our mem‑ bers are never charged for attending. Ecumenical in

Chef Billy McCullough applying his magic

Jing Mackler, Peter Harris, Stephanie & Peter Bosco and Lynn Gibson Miles Adler, Eileen & Hank Lewis and Helen Trop-Zell

spirit; platters of ham sitting side by side with potato latkes and an array of delicacies all prepared by our Mai‑ tresse de Cuisine, Master Lady Dr. Mai Nguyen.

Looking ahead to 2022, we are partnering with the Chancellery Chapter to present at least nine events for the joint participation of both Chapters. In addition to winery visits, there will be a Crab Feed, visit to historic Virginia City from Reno by private rail car, and an af‑ ternoon of wine, food, and music from Italy. Check the KOV.org calendar and come see us. All are welcome!

WE STARTED WITH WE STARTED WITH BUBBLES…BUBBLES…

By Veronica Rollman Kaufman

On July 18, Lake Tahoe Chapter Commander Ernie Grossman and Master Lady, Margaret Lewicki, hosted another lovely gathering in their beautiful garden in Truckee, California. The Grossman venue has been so appreciated for many years, but especially during this Covid time. Thank you to Ernie and Margaret!

Master Lady and Charge d’Affaires, Stephanie Andrysiak, with her com‑ pany, IDEE, prepared the lovely small plates that accompanied the tastings of a variety of “Bubbles”. Three of our member/experts, Sudsy Torbeck, Chik Brenneman and Ron Fenolio, contributed their expertise as well as informative presentations on the various bub‑ bling wines and champagnes.

Our three experts shared their knowledge with us. Sudsy taught us about the process, the blending and the meth‑ od of determining the style. Chik spoke on natural pro‑ cess wines and champagnes—the good, the bad, and the ugly. Finally Ron shared with us the fascinating history and evolution of champagne glasses back to Madame de Pompadour and “coupes” to the present day rethinking of replacing flutes with white wine glasses! He empha‑ sized the importance of serving the champagne really cold as well.

Our first tasting was Campo Viejo Gran Reserva Cava, an early pick, fresh flavored, bubbly wine produced in Rioja and made with a traditional method. It was well accompanied by Manchego, olives and crackers. Second, we were treated to a Crémant; a La Petite Marquise happily married with mushroom, arugula and gruyère tart. We moved on to a lovely Mumm Napa Brut—Pinot Noir and Chardonnay—which complemented the crab and shrimp bisque. Moving

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on, lobster mac and cheese was joined with Roederer Estate Brut from Anderson Valley. As if this was not yet enough, next came triple cream brie with a crostini and Pol Roger Champagne! A lovely champagne from Pi‑ not Noir, Chardonnay and Meunier. This imaginative and delicious mini feast was finished with biscotti and yogurt almonds accompanied perfectly with a Martini and Rossi Asti (Muscat based).

All of us at Lake Tahoe are looking forward to the next imaginative and delicious event with, hopefully, clear skies and sunny days!

The Assemblage! By Veronica Rollman Kaufman On Saturday, the sixteenth of October, 2021, the Lake Tahoe Chapter assembled, in person, vaccinated, and delighted to be together once again, to celebrate our 21st Anniversary (now legal to drink?)

The Lodge at Tahoe Donner was the gathering place for 50 of our happy‑to‑be‑together members, guests and inductees. We were all particularly pleased to be able to breathe again after a dreadful fire season which relegat‑ ed many of us to staying indoors and unable to enjoy much of the summer. But, true to Ernie Grossman’s weather karma, October 16 proved to be a crisp, clear sunny, fall day. Following the “Grand Processional” we welcomed three new knights and two new ladies into our chapter as well as recognizing and elevating four additional members.

The knights and ladies, who successfully passed the entry exams were Lynford Disbrow, Frank LiPari, Kurt Tomozy, Kim MacBeth and Anne Staehlin. Recognized and applauded to a higher status were Master Lady Kathy Huber‑Halbardier, Vice Commander Stephanie Harris, Cellar Master Claire “Sudsy” Torbeck and Mas‑ ter Lady Polly Brenneman.

Dinner at Ernie's - Gordon, Annette, Margaret, Ernie

The happy group then retired to the dining room to enjoy hors d’oeuvres of assorted crostini, which included wild mushroom with fresh herbs, tomato, caper, and basil caramelized onion and tapenade and a second, also delicious smoked Scottish salmon on rosemary roasted focaccia with mascarpone, red onions and capers. Mumm Sparkling Wine NV, 2017 La Chablisiene Burgundy accompanied these goodies. Unlike prior years, we seated ourselves promptly rather than stand, wander and mingle. Covid has made changes to our habits!

Executive Chef Lew Orlady prepared his usual delicious dinner. Sadly, this is the last time we will have the opportunity to enjoy this talented chef’s hors d’oeuvres as he is retiring. Could so much time have passed already?

The first course was diver scallop with truffle celery root puree and salsa verde perfectly accompanied by a 2018 Trimbach Dry Riesling from Alsace. Our second course was a deliciously tender and perfect‑ ly cooked petit filet with Port wine demi glacé, scalloped potatoes and seasonal vegetables paired with a 2018 Chateau Gloria Saint Julien. Dessert was a decadent, delicious chocolate mousse with Chantilly cream joined by a 2001 Quinta Vesuvio Vintage Port.

All in all a delightful evening both celebratory and with the bitter‑ sweet tang of knowing that Chef Lew Orlady would not be prepar‑ ing another gourmet dinner for us. But, being together again, in person, was truly the pièce de résistance!

Barbara & Fred Ilfeld and Steve & Sally Johnson

CONGRATULATIONS TO CLAIRE “SUDSY” TORBECK

The WSET (Wine and Spirit Education Trust of London) Level 4 Diploma in Wines (DipWSET) is a three‑year program out of London providing in‑depth knowledge and understanding of wine and the global industry. There are six mandatory units, each focusing on a key element of the world of wine (viticulture and winemaking, marketing and distribution, sparkling wine, fortified wine, and the still wines of the world). One must pass every unit to gain the qualification (which is the precursor to applying for the Master of Wine pro‑ gram). Additionally, there is a research paper on a global topic assigned by WSET (“Natural Wine” was the topic for her paper and can be viewed at: www.sudsyscellar.com). The exams are all essay which requires a huge jump in knowledge and re‑ tention and include blind tastings and evaluations of 3 to 12 wines per tasting unit. The pass rate is around 35‑40% and today there are only10,000 diploma holders around the world.

Claire “Sudsy” began this journey on the Som‑ melier/Master Sommelier route which focuses on service/hospitality and, while studying for her Advanced Sommelier, switched to the Master of Wine path with WSET which focuses on writing, education, marketing and judging of wines. This is the perfect storm for supporting KOV activities, creating food and wine pairings for dinners and delivering educational events.

In addition to the DipWSET certification, Claire also has achieved the Certified Sommelier level with the Court of Master Sommeliers, the French Wine Scholar (FWS) and is a Certified Specialist of Wine (CSW).

THE ANTONIN CARÊME MEDAL

On November 1, 2021, Master Knight Ron Feno‑ lio became the recipient of the prestigious Carême Medal. His medal #193 is among a group of pre‑ vious winners that include the likes of Julia Child (#28). This awarded was established in 1969 by the American Culinary Federation, San Francisco Chapter, who states that this award is intended “to honor those rare individuals who have made extraordinary contributions to the culinary profes‑ sion, to education, to the advancement of gastron‑ omy, and to the culinary arts.” 37