Upcoming Meeting


November NACE meeting recap

On Monday, November 19th, the Baltimore Chapter of NACE hosted its annual meeting. One
monthly meeting each year must include a report from the President on the state of the
chapter. Vice President, Chris Sikora, stepped up for our travelling President, Scott Johnson, to
share the good word of the chapter

Membership is stabilizing after a steady decline that NACE
has seen nationwide, and the Board of Directors has exciting things in store for the months to
come. This meeting also included our Annual Elections for the Board of Directors. The
executive board was voted in and some chair positions were filled by more members
volunteering to get involved. We'll introduce you to the new board when they are inducted
next month  

What's a little voting without a little Vino to go with it? Veteran member and past president,
Jerry Edwards, CPCE, of Chef's Expressions catering shared his expertise on food and wine
pairing throughout the course of the meeting, which was held at Spaces - Stadium Square.
Tucked behind the camden complex in an up-and-coming industrial-chic neighborhood, is an
office building with shared and rentable workspace. It was a clever place to host this particular
event, to not only show off the usual event spaces around town, but the potential work spaces
for so many of the small businesses in our chapter.

(you can see all the pictures on our Facebook page)

When guests entered the building, they were greeted with prosecco on the first floor and
directed to the 6th floor common workspace. The Prosecco paired beautifully with the passed
hors d'oeuvres of smoked salmon canape, avocado toast, tuna tartar cones, Maytag bacon
dates, and chorizo frittata. During cocktail hour, members cast their ballots for the 2019 Board
of Directors.

Then, the program began with a seated three-course dinner (See menu below.)
Throughout the dinner, Jerry enlightened the group on the 5 "S"s of wine tasting: See, Swirl,
Sniff, Sip, Savor. He explained why each "S" is important to the wine tasting process. He also
directed the group on how to optimally enjoy their food and wine pairings by first tasting the
wine alone, then tasting the food, then everything together. The tastes would change
depending on how it's done, and Jerry explained the science behind it all! The group also
experimented with different glass shapes and sizes, which would subtly modify the taste and
experience of the wine. Fascinating!

What wine dinner would be complete without a dessert? Jerry's team did not disappoint, with
their cozy donut flambé station to keep us warm on the chilly November evening.
Special thanks to our sponsors for the evening:

SPACES – Stadium Square, Caitlin Howington




with linens from Gala Cloths, www.galacloths.com
and wine from Breakthru Beverage Group, www.breakthrubev.com




First Course

Roasted Cod with Ras el Hanout Beurre Blanc

Pear Chip

2016 William Hill Chardonnay, Central Coast California

Second Course

Pork Belly with Dried Cherries and a Star Anise Lotus Root Chip

Button Mushrooms

Sterling Vineyards Vintner’s Collection Pinot Noir, California

Third Course

Lamb Meatballs with Blackberry Soubise

Sweet Potatoes
Elephant Garlic Chips
Grana Padana Cheese

2015 Penfolds Max’s Cabernet Sauvignon, South Australia

Donut Flambe’ Dessert Station

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