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Join us
for a romantic evening of dinner and dancing at our popular
lobster dinner dance on Saturday, August 16. Make reservations
for the time you prefer between 7:00 p.m. and 8:30 p.m. by
calling Shelly Cantrelle at the Plimsoll Club at 529-1701. The
cost of this delicious four-course feast is only $45.95 per
person!
We
offer a choice of appetizers, a refreshing salad, a boiled
one-and-three-quarter-pound Maine lobster that has been cracked
and loosened from its shell, saffron rice pilaf, french bread
and butter, and a buffet of splendid desserts. Enjoy dancing
from 7:00 p.m. until 10:30 p.m.
If
you must cancel, please do so by noon on Thursday, August 14 and
ask for your cancellation number to avoid billing to your WTC
account. As always, complimentary validated parking is available
in the WTC garage.
| Menu |
| Basket
Plimsoll
Medley of wild mushrooms In cognac-green
peppercorn sauce served in a puff pastry basket
or
Boiled Shrip
Cocktail and Remoulade Sauce
Salad Antebellum
Mixed greens, crumbled bleu cheese and pecans
with raspberry vinaigrette |
Boiled
One and Three-Quarter Pound Fresh Maine Lobster with
drawn butter Lemon and Lime Wedges
Saffron Rice Pilaf
French bread and butter
Dessert Buffet Extravaganza
Bananas Foster
Coffee
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Join us at
the Plimsoll Club for "A Taste of France" luncheon
buffet
on Friday, August 8. The menu will include French specialties
such as Salad Nicoise, Pate Maison, Vichyssoise, Potage
St.Germain, Leg of Lamb Provencal, Tilapia Grenobloise, Coq au
Vin, Filet de Boeuf en Brochette, Fondantes potatoes, Haricots
verts, Cherries jubilee, assorted French desserts, and much
more. This sumptuous buffet is offered to our members and their
guests for only $20.50!
No
French meal would be complete without a glass of wine as we
offer you from the Loire Valley, Chinon Red and Muscadet White
for only $3.00 per glass.
As
always, complimentary validated parking is available in the
WTC
garage for four hours during lunch.
Make
reservations by calling Shelly Cantrelle from 8:30 a.m.
until
3:30 p.m. at 529-1701. Cancellations must be received by noon on
Thursday, August 7 to avoid billing to your account. Please ask
for your cancellation number.
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The
Plimsoll Club will be open for lunch, but closed for dinner,
during the month of August. The club will no longer be closed
for the last two weeks of August. Normal hours will resume on
Tuesday, September 2nd.
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Congratulations
to Louis S. Gurvich, Jr.! You are the recipient of dinner for
two with cocktails during the month of September.
Watch
for your name in the next membership draw. You could be a winner
too!
Special
events are excepted. Call the Plimsoll Club at 529-1701 for
details and reservations.
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The
WTC hosted an "International Mixer" on Wednesday, June
11 in commemoration of World Trade Centers Association Day. The
memberships of fourteen trade and transportation organizations
participated and the Consular Corps of New Orleans was
recognized as special honored guests.
Approximately
300 people attended the event.
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Bob Amoss
Port Solutions
David Amoss
Amoss Trading Services
Edmond K. Birdsong
Birdsong Associates, Inc.
Anthony Culotta
LSU Eye Center
Mary Dennis Nehrbass
Council for Intenational Visitors of Greater
New Orleans
James M. Edwards
Leonard L. Ferrara
Dorris J. Fournerat
Chemical Exports of Louisiana, LLC
David Frady
Hibernia National Bank
Johnny J. George
AXA Advisors, LLC |
Michael Gunaldo
DAP, LLC
Ruth G. Hinson
Tulane University
Milford R. Kelley, Jr.
U-Park System of
Louisiana, Inc.
Henry M. Lambert
Honorary Consul
of Thailand
Paola Revelo
Roy H. Rosser
VA Medical Center
Donald Smith
AXA Advisors, LLC
Rodolfo Steckerl
Newton & Associates
WELCOME BACK!
Valerie Ellis
Cameron Hornbostel, LLP
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Our
Casual Fridays have been a great success and will continue for
the month of August. Jackets for the gentlemen will not be
required, appropriate business casual attire is acceptable. We
hope you will take the opportunity to join us for lunch and take
advantage of our Casual Fridays.
PLEASE:
No shorts/skorts; no jeans; no tennis shoes.
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Strawberry
Creole Cream Cheese Ice Cream
PREP
TIME: 2 Hours
MAKES:
1 Quart
- * 1 package Creole Cream Cheese
- * 3/4 cup finely diced fresh strawberries
- * 11/2 cups sugar
- * 3 eggs
- * 11/2 cups half and half
- * 11/2 cups heavy whipping cream
- * 2 tbsp. vanilla
- * 1/8 tsps cinnamon
- * 1/8 tsps nutmeg
METHOD:
In
a large mixing bowl, combine sugar and eggs. Whisk until fluffy
and pale yellow in color. In a saucepot, combine half-and-half
and cream. Bring to simmer but do not boil. Remove milk from
heat and slowly blend one ladle at a time into the egg mixture,
stirring constantly to keep eggs from scrambling. Continue
blending until all is incorporated. Add vanilla, nutmeg and
cinnamon. Strain the mixture through a fine sieve and chill
overnight or a minimum of four hours. When ready to use,
thoroughly blend the Creole cream cheese and strawberries into
the custard mixture and whisk until all lumps are removed. Pour
mixture into a home-style ice cream maker and freeze according
to manufacturer's directions. Place ice cream in the freezer or
allow it to temper 2 hours prior to serving.
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We
are now accepting reservations for:
- Gourmet Dinner
- South of the Border Lunch
- Oktoberfest Lunch
- Steak Dinner/Dance
- Taste of Maine Lunch
- Thanksgiving Brunch
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Gone with the Wind:
Click here to see past
issues of Tradewinds.
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