Press Lunch with Style

They don’t do motoring press lunches like this now.Ford did it in the Kintyre Suite of the Central Hotel with partridge terrine, mussel chowder, lobster vol-au-vent in brandy sauce, saddle of venison and mousse of Drambuie. Wines Alsatian Reisling, Gevrey Chambertin 1953, and Château Climens 1952. At a mere 8 years old the Gevrey-Chambertin may have been a bit nouveau. Never mind, I thought I had hit the big time.

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