When black tie is the dress code

Elegant and classic. A future icon.

Beautiful combination. Perfect match for the event.

Agreed. Perfect.

I agree with you and everyone else. It looks great.

Growing up, "Abalone Steaks" were considered a common seafood restaurant menu choice right along with Lobster, King Crab and Jumbo Shrimp. It is a very tough meat and requires "pounding" to make it buttery soft in texture for proper cooking. It has a wonderful taste. Unfortunately, Abalone was over fished almost to extinction and is now a protected species in the U.S. My brothers and I would dive just off the coast where we lived as youngsters when they were abundant.

Many of you know of the iridescent, beautiful coloring on the smooth inside of the shell. The outside is very rough, grayish in color and barnicaled for camouflage. It is used as decoration and for making jewelry.

I now return you to regular IWC discussion,

Thanks for reading,

Andy

Very well put, Andy.

The IWC Collectors' Forum is not only about the fantastic time pieces and creating great human relations but also a vehicle for culture and exchanging experiences.

I would like to add that in Asia you can still find abalone, as a delicacy, in practically every high end set lunch or dinner.

Cheers!

Thanks Andy. Now I've gotten my bit of education for today and don't have to watch a documentary on the BBC tonight. :)

Erwin, absolutely agree!

I attended a black tie event middle of the month in Prague, and whilst I wore my 5001-07 the 3 days of the conference - at the gala dinner, it was the Pure Classic.

Great choice - great watch.