Lorenzo Sassetti, co-owner of renowned Tuscan producer, Pertimali/Sassetti, will present his Prosecco di Valdobbiadene with canapés before we sit for
was chartered in 1934. It is the oldest United States chapter of the International Wine & Food Society (IW&FS), which was founded in London by André Simón, a world renowned French gastronome and one of the outstanding writers of his time on food and wine.
Our membership is by invitation. Members are encouraged to be actively involved in the Society by volunteering to join committees as well as chairing and attending events. The resources of our members’ substantial wine collections are sourced and shared during BYOB (Bring Your Own Bottle) events. These dinner evenings provide members the opportunity to drink the great vintages and “sleeper” vintages of Bordeaux, Burgundy, the Rhone Valley, and the wines of Italy, California, Spain, Germany, South and North America, and South Africa.
Daniel Carvajal-Pérez, winemaker at Dom Perignon, discusses the Plénitude 2 at two Michelin-starred Aquavit as current President, Jack A. Gordon, listens intently.
Grow your culinary and oenological horizons while enjoying the company of amazing people in truly stunning settings.
We pride ourselves on the innovative, educational and creative appeal of our activities. The events are one-of-a-kind and tailor-made by the Society. Our events include two or three monthly dinners, tastings or seminars featuring both the familiar and the esoteric.
In our tastings we may learn how to analyze the components of wine and savor the glories of the First Growths. Themes guide each event creating exquisite culinary experiences, interesting pairings of wine and food, educational enhancement, and social enjoyment. Our events are unique.
Members attend functions of other International Wine & Food Society branches when they travel abroad as well as in the U.S., and enjoy the worldwide network of wine and food enthusiasts. Members may participate in the International Festivals, where host chapters share the talents of their nation and regions, chefs, winemakers and hoteliers. Each member receives Wine, Food & Friends, the quarterly newsletter of IWFS Americas, as well as the International Society Journal, which reports the activities of the branches worldwide.
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The oldest United States chapter of the International Wine & Food Society (IW&FS).
