Invites Members and their wives or partners and guests to their
42nd Birthday Dinner
Tuesday July 26th 6.45 pm for a 7.15pm sit down
Lambert Estate, 55 Long Gully Road Angaston
Don’t the years just fly by! 42 years ago, the club first met in the old Orlando Winery at Rowland Flat. Luminaries such as Nipper Fechner, Rory Chisholm, Rex Way and Peter Frick were there and are still here! This year we are at Lambert’s Winery where The Lambert family and their creative home-grown Chef Roger Farley have created an exclusive Peruvian dinner menu especially for us. The dishes are perhaps somewhat unknown in Australia but in Peru they are local favourites. Wine pairings for the mains will be 2016 Thoroughbred Cab Sav and 2017 Commitment Shiraz. These wines will be in bottles on the table for members and guests to serve themselves. Other wines will be introduced for tastings during the meal. To make it easy there will be 2 glasses at each setting. One for the dinner wines on the table and the other a dedicated tasting glass for other wines as they are introduced.
- As usual the evening will kick off with a welcome wine and then move into the dinner itself. A detailed menu can be read over the page
- Door Prizes!
- Hearty singing of Happy Birthday!
Price a specially subsidised $50 per member and their wives or partners, $75 for welcome guests who are most welcome.
Payments online to: Bruce Thiele Red Wine Club, BSB: 035-047 Account: 405929 Please include the code July
RSVP no later than July 19th to [email protected]
Jim and Pam Lambert, the creators of Lambert Estate, were originally from Wisconsin the dairy capital of America. But an international business career took them to many parts of the world. Thus, Jim fell in love with our Barossa Valley, the wine capital of Australia and convinced Pam that here was the place they should be. Jim and Pam Convinced Allan Duthie (Club member) and wife Aileen to sell them their wonderful vineyard (and home for 25 years) on Long Gully Rd. Angaston. This became Lambert Estate. Son Kirk and wife Vanesa joined Jim and Pam. Kirk had done a master’s degree of Oenology at Adelaide University where he met and fell in love with a lovely Peruvian fellow student. Now married Kirk and Vanesa are a considerable force as Chief Winemakers at Lambert Estate. Accolades for their wine making skills are acknowledged not only in Australia but in other many countries. The night, in a large part, is a tribute to Vanesa’s Peruvian heritage. Dinner has been a collaboration of Vanesa and Lambert’s highly regarded Barossa born Chef Roger Farley. Thanks to the Lambert family for their adventurous spirit and enthusiasm to create a Peruvian fusion Dinner for the Bruce Thiele Red Wine Club. Dinner wines have been paired with attention to the fare offered. But there are quite a few other wines for tastings to cover individual preferences.
Welcome drinks and roaming Peruvian Canapes
* Peruvian Beef Anticucho with a special sauce in traditional Peru style.
* Vegetable Empanadas. Golden brown pastries which are typical street food in Peru.
*Prawns Chorrillana. (Corallina is a special sauce that originates from the coastal resort town near Lima.)
The welcome wines will be: 2021 Prologue Pinot Chardonnay Bubbles, 2021 A Thousand Words Chardonnay and 2019 Tempt Me Tempranillo
* Crispy Skin Pork with Chilli Lime Glaze. (Chilli Lime Glaze is one of Peru’s favourite additions to Crispy Pork.)
* Peruvian Saltado with Quinoa Salad (A Saltado is a bit like a stir fry. In this case with thin strips of beef and other special ingredients.)
* Peruvian Chicharon and Green Rice, Deep fried Chicken bringing out the flavours of South American gastronomy.
* Sweet Potato Chips. (Not to be missed. Save room on your plate for some of these.)
Wine pairings for the mains will be 2016 Thoroughbred Cab Sav and 2017 Commitment Shiraz. Wines will be in bottles on the table for members and Guests to serve themselves. Other wines will be introduced for tastings during the meal. There will be a white wine option for those so inclined.
Very decadent Black Forest Cake baked with Cherry Liqueur and and decorated with Chocolate Shavings. Served with fresh berries. You are invited to try a Chocolatier Liqueur or a Miss Sunshine Riesling