With Bay City Country Club’s exponential growth this year, board members have ushered in creative special events to accommodate the interests of their members.
Following their successful Ancient Wine Dinner highlighting Guest Chef Edie Lanier Kollach in July, fun and revelry were on the menu for members in August attending the (méthode Champenoise) French Champagne Dinner presented by Magnolia Wine Selection’s owner Julie Godfrey and Guest Chef Nathan Russell.
With Godfrey’s background in wine importing and French champagne certification, she lectured on the champagne traditional method better known as méthode Champenoise.
According to lastbubbles.com, “méthode Champenoise is the process by which Champagne and many other sparkling wines have been made for centuries, characterized by the second fermentation process that occurs within the bottle (mis en bouteille).
If a bottle of bubbly was not made with the traditional method, it’s likely produced with the Charmat (tank) method, a cheaper and faster production.
The Champagne Dinner menu included an arrival, first, second, third and dessert course.
Chef Russell chose as his entrée a Grilled Gulf Shrimp Linguini with lemon garlic butter, served with green bean almondine.
Bubbles selected for the entrée were:
2022 Simonsig ‘Kaapse Vonkel’ Brut rose, South Africa and Joseph Perrier Cuvee Royale Brut Champagne, France.
All elements of a grand evening were on display including trivia competition, champagne and sparkling wine prizes, and mini-Magnolia Wine Selection’s Wine Club give-a-ways donated by Godfrey’s wine distributor Munk Mafia.
According to event chair Eddie Simpson-Kocurek, no one went home empty-handed.
The Country Club gifted each guest with a champagne bottle stopper.
Club manager Stayce Cooper assured guests there would be more opportunities to enjoy club events in the Fall and upcoming holiday season.
