Summer Solstice Dinner, Tuesday June 21, 2011, Toronto Lawn Tennis Club

Solstice, derives from a combination of Latin words meaning "sun" + "to stand still." As the days lengthen, the sun rises higher and higher until it seems to stand still in the sky.  As a major celestial event, the Summer Solstice results in the longest day and the shortest night of the year.  The Northern Hemisphere celebrates in June, but our friends in Australia on the southern half of the earth have their longest summer day in December.

Pagans called the Midsummer moon the "Honey Moon" for the mead made from honey.  Ancient Pagans celebrated Midsummer with bonfires, when couples would leap through the flames, believing their crops would grow as high as the couples were able to jump.  Midsummer was thought to be a time of magic, when evil spirits were said to appear.  To thwart them, Pagans often wore protective garlands of herbs and flowers.  For a fun evening, dress up in your flowing robes and sandals.  Ladies, wear garlands in your hair.  Men, bring out those hippie shirts in the closet.  It's a time to relax and finally celebrate summer.

This year we will be celebrating Midsummer’s at the Toronto Lawn Tennis Club.  We meet at 6:30 on the club deck overlooking the pool, for bubbly and conversation, then move inside to the Philpott Dining Room for dinner with wines.  AWS Cellar Master, John Macdonald has selected wines to go with each course and a special match with dessert.  Last year we sold out the 80 seats, very quickly, so book early.  

Members $90.00 Guests $105.00

Toronto Lawn Tennis Club is located at 44 Price Street, east of Yonge Street, just south of Summerhill Subway Station. Parking is available at the Green P lot on Price Street, or inside at the Club for $6.00

2011 Summer Solstice Dinner Menu

Mingle and Munchies Outside on the Deck

An assortment of white wines 

First Course

White Wine Lemon Scented Risotto with Jump-Fried Shrimps

Second Course

Stuffed Ontario Leg of Lamb, with Fresh Herbs, Green Olives, Cherries,

Served with Potato Puree and Seasonal Vegetables and Natural Pan Jus

Third Course

Strawberry Rhubarb Shortcake

Coffee and Tea