TO PROMOTE, FOSTER AND ENCOURAGE THE CULINARY ARTS AND PARTICULARLY THE TECHNIQUES OF COOKING BY SPIT, ROTISSERIE, BARBECUE, BROILING AND GRILLING; TO COLLECT AND DISSEMINATE INFORMATION WITH RESPECT TO THE PREPARATION AND SERVING OF FOOD AND THE ENJOYMENT, TASTING AND UNDERSTANDING OF WINES AND DISTILLED SPIRITS; TO PROMOTE FINE DINING AND TO PRESERVE THE CAMARADERIE AND PLEASURES OF THE TABLE; AND TO DO AND PERFORM ANY AND ALL LEGAL ACTS AND THINGS IN FURTHERANCE OF THESE OBJECTIVES.