Annual General Meeting
Wednesday, May 14, 2025
La Serenata Restaurant
Members ONLY
We will NOT be accepting payment at the door the night of the AGM.
Payment Options: To secure your place, we must receive your payment by 5 PM on MAY 8. If we reach maximum capacity before this date, a waiting list will be established. Thank you for your understanding.
Members ONLY
- Time: 6:00pm to 9:00pm
- Detailed program: Arrive, order & eat : 6 p.m. onwards
- Business meeting: 7:30 p.m.
- Speaker: 8:00 p.m.
- Where: La Serenata Restaurant
3541 Saint-Charles Blvd,
Kirkland, Quebec H9H 3C4 - Format: Sit down meal. Menu
- Cost: $65 (Scroll down for payment options)
- Guest Speaker: Tastes and Traditions by Nathalie Cooke, an English professor at McGill University, explores the evolution of literary and culinary tastes. Cooke examines how menus serve as invaluable snapshots of the food consumed at specific moments in time and place. She also offers a fascinating glimpse into the meals enjoyed by royalty and rogues alike, as well as those celebrating special occasions or indulging in new culinary experiences.
- IMPORTANT
We will NOT be accepting payment at the door the night of the AGM.
Payment Options: To secure your place, we must receive your payment by 5 PM on MAY 8. If we reach maximum capacity before this date, a waiting list will be established. Thank you for your understanding.
- Cash or cheque: You can make your payment in cash or by cheque at the General Meeting on April 14. If you are unable to attend, you may arrange for someone attending to bring your payment on your behalf.
- PayPal: Alternatively, payments can be made via PayPal until 5 PM on Thursday, May 8, using the following PayPal button:
AGM Speaker: Nathalie Cooke
Nathalie Cooke is English Professor at McGill where she teaches, explores and writes about the evolution of literary and culinary tastes. She has served as associate dean of Arts, of McGill library, and associate provost of the University. Her publications focus on the evolution of literary and culinary taste. In addition to publishing articles on topics ranging from Montreal in the culinary imagination to riddling menus of 1800s Britain, she is editor of What’s to Eat? Entrées in Canadian Food History (2009); co-editor of The Johnson Family Treasury: Household and Medicinal Receipts, 1741-1848 (2015) and Catherine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017). Nathalie recently co-authored Canadian Literary Fare (MQUP; Gabrielle Roy Prize, 2023), an exploration of food scenes in Canadian literature, and her illustrated book on menus, Tastes and Traditions, has just been published by Reaktion Press, London.
What stories can menus tell us today?
We will come to menus belatedly, after the dishes have been washed up, so to speak. So in her exploration of ways in which menus matter, Nathalie Cooke keeps at least two audiences in mind: diners of the menus’ moment and we who look at menus from distances spanning years, even continents and linguistic divides.
In her new book, Cooke uses menus as peepholes tempting us to glimpse meals once enjoyed by royalty and rogues, those celebrating a special occasion or perhaps sampling a new culinary sensation (like the ‘ideal brain tonic’—that’s coca-cola to you!).
Join us for an appetizing exploration of why menus matter.
What stories can menus tell us today?
We will come to menus belatedly, after the dishes have been washed up, so to speak. So in her exploration of ways in which menus matter, Nathalie Cooke keeps at least two audiences in mind: diners of the menus’ moment and we who look at menus from distances spanning years, even continents and linguistic divides.
In her new book, Cooke uses menus as peepholes tempting us to glimpse meals once enjoyed by royalty and rogues, those celebrating a special occasion or perhaps sampling a new culinary sensation (like the ‘ideal brain tonic’—that’s coca-cola to you!).
Join us for an appetizing exploration of why menus matter.