Past activities (in reverse order)

2013		Cost per person
December
28^th December, 2013	Festive Dishes – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
21^st December, 2013	Festive Desserts – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
14^th December, 2013	Festive Dishes – THE STEAK HOUSE winebar Graham Burst	$1488 (+10%)
7^th December, 2013	Slow Food Hong Kong rings in the festive season with a Polish Christmas Dinner – Details	$700 ($600 for Slow Food Members
7^th December, 2013	Festive Dishes – THE STEAK HOUSE winebar Daniel Ng	$1488 (+10%)
7^th December, 2013	Festive Desserts – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
November
30^th November, 2013	Game Season – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
23^rd November, 2013	Petits Fours – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
23^rd November, 2013	Head to Tail – THE STEAK HOUSE winebar Graham Burst	$1488 (+10%)
16^th November, 2013	Game Season – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
16^th November, 2013	Head to Tail – NOBU InterContinental Hong Kong	$1488 (+10%)
9th November, 2013	Game Season – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
9th November, 2013	Head to Tail – THE STEAK HOUSE winebar Daniel Ng	$1488 (+10%)
6^th – 9^th November, 2013	Maître Chocolatier Marijn Coertjens Chocolate and Cakes 朱古力及蛋糕	$1280 each
7^th November, 2013	陸羽崇室冬季蛇羹清酒晚宴 – details
5^th November, 2013	西苑牧牛湖大閘蟹宴 – details	$780
2^nd November, 2013	Head to Tail – THE STEAK HOUSE winebar Calvin Choi	$1488 (+10%)
2^nd November, 2013	Petits Fours – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
October
26th October, 2013	Meat and Poultry – Yan Toh Heen Lau Yiu Fai	$1488 (+10%)
26th October, 2013	Autumn Pies and Tarts – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
19th October, 2013	Meat and Poultry – NOBU InterContinental Hong Kong Erik Idos & Hideki Endo	$1488 (+10%)
19th October, 2013	Autumn Pies and Tarts – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
16^th – 19^th October, 2013	The Peninsula by Dheeraj Bhatia Perfect Pairing 完美飲食配對	$1280 each
12th October, 2013	Meat and Poultry – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
5th October, 2013	Meat and Poultry – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
5th October, 2013	Meat and Poultry – THE STEAK HOUSE winebar Calvin Choi	$1488 (+10%)
4^th – 6^th October, 2013	Great Britain Grand Chapitre, Chaîne des Rôtisseurs, London Tentative activity, visit to the House of Lords. – details
September
28^th September, 2013	Cake Decorating – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
28^th September, 2013	Fish Cookery – Yan Toh Heen Lau Yiu Fai	$1488 (+10%)
25^th – 28^th September, 2013	The Peninsula by Lo Wing Keung Ocean’s Harvest – All About Seafood 舌尖上的海鮮	$1280 each
21^st September, 2013	Fish Cookery – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
21^st September, 2013	Fish Cookery – NOBU InterContinental Hong Kong Erik Idos & Hideki Endo	$1488 (+10%)
14^th September, 2013	Fish Cookery – THE STEAK HOUSE winebar Graham Burst	$1488 (+10%)
14^th September, 2013	Cake Decorating – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
12^th September, 2013	Three-Star Michelin Chef Daniel Boulud – A very famous chef from NYC – details	$$$$$
9^th September, 2013	《現飲Gourmet》榕樹頭的「百味王」 – details Peter and Sandy joined	$380 (for gourmet members)
7^th September, 2013	Fish Cookery – THE STEAK HOUSE winebar Calvin Choi	$1488 (+10%)
7^th September, 2013	Fish Cookery – SPOON by Alain Ducasse Philippe Duc Peter joined	$1488 (+10%)
August
20^th August, 2013	富臨飯店阿一鮑魚 – details	$1000 for member
17^th August, 2013	MACRO Wines and Spirits HK Limited Wine Dinner – details By invitation only	free
10^th August, 2013	Cooking Class by Two-Star Michelin Chef Pino Lavarra at Tosca, The Ritz-Carlton – menu	$1320
9^th August, 2013.	陸羽茶室80週年, 陸羽茶室 x sake.com.hk 清酒晚宴 – details	$650
1^st August, 2013	Shichida Sake Dinner – details	$1100
July
24^th July, 2013	International Tourism: Why Italy Dinner? – details	$780 (+10%)
13^th July, 2013	Commandarie de Bordeaux Chateau Branaire-Ducru Dinner – Details	$1750 ($1650 for Commandarie)
June
29^th June, 2013	Shellfish & Crustaceans Delicate dishes with Scallops, Lobster, Crab and Prawns – SPOON by Alain Ducasse Philippe Duc Could not join because of work.	$1488 (+10%)
29^th June, 2013	Shellfish & Crustaceans Delicate dishes with Scallops, Lobster, Crab and Prawns – Yan Toh Heen Lau Yiu Fai Could not join because of work.	$1488 (+10%)
26^th June, 2013	Award Winning Rioja Wines x Spanish Tapas Vi Cool by Sergi Arola (tapas & wine) – details By invitation only	Free
24^th June, 2013	Heineken Star Serve Program – details
22^nd June, 2013	Ice Cream and Sorbets – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
15^th June, 2013	Ice Cream and Sorbets – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
15^th June, 2013	Shellfish & Crustaceans Delicate dishes with Scallops, Lobster, Crab and Prawns – NOBU InterContinental Hong Kong Erik Idos	$1488 (+10%)
8^th June, 2013	Paul Bocuse Institut Culinary Program – Les Goût des Bourgogne – details	$2000
6^th June, 2013	Mushroom Talk & Tastings Event, organized by Slowfood Hong Kong – details	$250 ($200 for Slowfood Members
8^th June, 2013	Shellfish & Crustaceans Delicate dishes with Scallops, Lobster, Crab and Prawns – SPOON by Alain Ducasse Philippe Duc Class clashed	$1488 (+10%)
8^th June, 2013	Shellfish & Crustaceans Delicate dishes with Scallops, Lobster, Crab and Prawns – THE STEAK HOUSE winebar Calvin Choi Class clashed	$1488 (+10%)
1^st June, 2013	Shellfish & Crustaceans Delicate dishes with Scallops, Lobster, Crab and Prawns – SPOON by Alain Ducasse Philippe Duc Class clashed	$1488 (+10%)
May
25^th May, 2013	Bread and Pastries Artisan breads, Croissants and French Pastries – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
25^th May, 2013	Appetizers Cold and Hot Starters – NOBU InterContinental Hong Kong Erik Idos	$1488 (+10%)
18^th May, 2013	Appetizers Cold and Hot Starters – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
11^th May, 2013	Bread and Pastries Artisan breads, Croissants and French Pastries – SPOON by Alain Ducasse Jerome Husson Not able to join because of clash of class	$1888 (+10%)
11^th May, 2013	Appetizers Cold and Hot Starters – Yan Toh Heen Lau Yiu Fai Not able to join because of clash of class	$1488 (+10%)
8^th – 11^th May, 2013	Felix by Yoshiharu Kaji Cooking with Spirits 美酒煮佳餚 Not able to join because of clash of class	$1280 each
11th May, 2013	Dierberg Estate Vineyard's "Be a winemaker" Blending session in The Peninsula Peter’s team has won the champion in the wine blending competition.	$888 (+10%)
7^th May, 2013	Beer Pairing Dinner – details	$550 ($500 for Slowfood members)
6^th May, 2013	Knights of Alba Spring Chapter at l’Altro – Menu Peter and Sandy joined	$880
4th May, 2013	Appetizers Cold and Hot Starters – SPOON by Alain Ducasse Philippe Duc Not able to join because of work.	$1488 (+10%)
4^th May, 2013	Appetizers Cold and Hot Starters – NOBU InterContinental Hong Kong Hideki Endo’ Not able to join because of work.	$1488 (+10%)
2^nd May, 2013	'Splendour of the French Table' grand opening cocktail, Elements Kowloon – By invitation only
1^st May to 9^th June, 2013	'Splendour of the French Table' exhibition, Elements Kowloon – Details
April
27^th April, 2013	Cheesecake A Hong Kong favourite! – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
27^th April, 2013	Soups, Stocks and Sauces – Yan Toh Heen Lau Yiu Fai	$1488 (+10%)
20^th April, 2013	Soups, Stocks and Sauces – SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
20^th April 2013	Soups, Stocks and Sauces – NOBU InterContinental Hong Kong Erik Idos Peter joined.	$1488 (+10%)
13^th April, 2013	Cheesecake A Hong Kong favourite! – SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
10^th April, 2013	Chef David Thompson Pop Up Restaurant Menu at Landmark Mandarin Oriental – menu	$1588 (+10%)
6^th April, 2013	Soups, Stocks and Sauces – SPOON by Alain Ducasse Philippe Duc Class clashed, not able to join.	$1488 (+10%)
6^th April, 2013	Soups, Stocks and Sauces – THE STEAK HOUSE winebar Calvin Choi	$1488 (+10%)
March
30^th March, 2013	Tosca Cooking Class – Cucina Sarda	$1200 (+10%)
30^th March, 2013	Brunch & Breakfast Dishes – THE STEAK HOUSE winebar Graham Burst Class clashed	$1488 (+10%)
23^rd March, 2012	Brunch & Breakfast Dishes – THE STEAK HOUSE winebar Daniel Ng Class clashed	$1488 (+10%)
23^rd March, 2013	French Brunch & Breakfast Dishes - SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
16^th March, 2013	Easter Chocolates - SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
13^th – 16^th March, 2013	Spring Moon by Frankie Tang Classic Home Gatherings 歡聚家嚐 Too busy to join.	$1280 each
12^th March, 2013	論滿漢 - 品紅樓 details Successful dinner with 32 participants.	$680
9^th March, 2013	Easter Chocolates - SPOON by Alain Ducasse Jerome Husson	$1888 (+10%)
2^nd March, 2013	French Brunch & Breakfast Dishes - SPOON by Alain Ducasse Philippe Duc	$1488 (+10%)
1^st March, 2013	Talk about 2013 Hautes Etudes du Goût – details
February
28^th February, 2013	Commandarie de Bordeaux dinner Palmer One of the wines is the Disciploe of the Drops of God.	???
23^rd February, 2013	Messina Cooking Class	???
January, 2013
26^th Januray, 2013	Messina Pastry Chef Andrew Lau Baking Chocolate, Pear, Margherita Cake & Puff Profiterole Clashed with another class	$880 (+10%)
26^th January, 2013	Tosca Cooking Class – Cucina Calabrese	$1200 (+10%)
25^th January, 2013	THE ART OF BAKING - 25th January by Wendy Siu of Heather & March Details	$690
23^th – 26^th January, 2013	Gaddi’s by Rémi van Peteghem Classic and Modern French Cuisine 傳統及新穎法式烹調 Peter joined the class on 25^th January	$1280 each
13^th January, 2013	「Gourmet煮場」鮑你中意．新年廚藝班 Details Sandy and Peter joined.	$500 ($450 for members)
12^th January, 2013	Messina Executive Chef Francesco Greco Pasta & Risotto Not able to join because of work	$880 (+10%)
5^th January, 2013	Dong Lai Shun Michelin Star Restaurant lunch – Details to be confirmed later cancelled	The Chef will decide.