AGM & Barbie 2017 - Friday, June 23, 2017


Friday, June 23, 2017

6:00 p.m., Annual General Meeting

6:30 p.m., Reception

7:30 p.m., Buffet Dinner


Point Grey Golf and Country Club

3350 SW Marine Drive

Vancouver, British Columbia


The Reception and Barbie Buffet Dinner is now SOLD OUT!  Thank you for your support.  All current members not registered for the Reception and Barbie are still welcome to attend the AGM.  


We have had some really great events this year, and we are finishing the season with our fabulous Barbie. We are returning to last year’s venue. Point Grey has a beautiful clubhouse, and the sundeck, overlooking the 18th fairway, is spectacular! 

We will enjoy a lovely dinner with some bottles, new and old, from the cellar, as well as some donated by the Australian and New Zealand Consuls and Trade Commissions. 

 The Australian Wine Appreciation Society (AWAS) has its General Meeting at 6 pm, spiced up with a glass of wine, followed by wines on the deck at 6:30 and the Barbie at 7.  If you don’t come to the AGM, you’ll miss out.

Since we will be assigning tables at the event, we will have to receive cheques or your on-line registration by June 15 to be able to include you and your guests at the event.  

My thanks to Alysha Berezay, Food and Beverage Manager for Point Grey. She is looking after all the arrangements for our big event!


Tucker — BBQ Menu


Local Salt Spring Island marinated mussels

Creamy Caesar salad with focaccia croutons and parmesan reggiano cheese

Smoked Nanuk sockeye salmon and candied salmon

Medley of baby salad leaves with seasonal condiments and dressings

Greek style salad with Kalamalta olives, feta cheese, red wine and oregano dressing

 Quinoa salad with sundried tomatoes, black beans, red onion, herb and garlic dressing

Roma tomato salad with basil, red onion and soft goat cheese

Marinated potato salad, gherkins, grainy mustard dressing, red onions and scallions

  

Bread Basket and butter


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 Carved AAA Canadian strip loin of beef with red wine jus

Carved roasted leg of Lamb with mint jus

Poached wild coho salmon topped with dill and saffron veloute


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Roasted baby potatoes, with rosemary and olive oil

 Steamed lemongrass basmati rice

Chef's selection of seasonal vegetables 


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Sliced fresh fruit and seasonal berries

Assorted cakes, tortes and fruit pies

Domestic and International cheese platter with crackers


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And many, many nice bottles!

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