sipped Prosecco while learning
how to prepare the Beach Tree res-
taurant’s famous gnocchi. At the
subsequent three-course luncheon,
we were served our creations.
Next, a limoncello-making class
kept us entertained. After peeling
lemons, we mixed the peel with
vodka, water, and sugar, beginning
the thirty-day process of creating
limoncello. Luckily, we were given
gifts of ready-to-drink limoncello to
take home.
Saturday evening, we were
privileged to witness Bailli Délégué
National Harold Small induct four
new members into the Hawaii Island
Bailliage. In addition, Hawaii Island
Vice Echanson William White
III received his officier comman-
deur pin for thirty years of Chaîne
membership, and Bailli Matar
was awarded the Bronze Star of
Excellence for her outstanding work
in organizing the assemblage.
The gala dinner was expertly
prepared by Four Seasons Executive
Chef Massimo Falsini, Executive
Sous-Chef Shaun Acosta, and
their team. Echanson Provincial
Honoraire David Gochros did a stel-
lar job of pairing the wines. To start,
an amuse-bouche of Kona abalone
and an oyster-beluga caviar course
were served with Domaine Laroche
Chablis Saint Martin 2012. Arriving
next was crisped Hawaiian grouper,
married with Domaine du Pavillon
Puligny-Montrachet 2010.
Dry-aged strip beef with
Remembering Peter
HanowichPAGE 2
• • • • • • • • •
Amazing Reimund
PAGE 4
• • • • • • • • •
Miami Pulls Off Surprise Inductions
PAGE 6
• • • • • • • • •
Naples Bids Farewell to a Beloved Bailli
PAGE 8
• • • • • • • • •
1937: A Vintage Birthday
PAGE 11
• • • • • • • • •
FAST FORWARD
National Calendar
Happy Anniversary!
Book Reviews
Film Reviews
Chapter Events
By Kathryn Nicholson, Kauai/Oahu Bailli
Hawaii/Pacific Islands
confrères returned to the Four
Seasons Resort Hualālai at historic
Ka’ūpūlehu for their region’s annual
assemblage from September 26-28.
Situated on Hawaii Island’s Kona-
Kohala Coast, the resort captures
the ambiance of Hawaii’s golden
age. In 2013, it received a Travel +
Leisure “World’s Best Award,” and
Condé Naste Traveler has placed it
on its “Gold List” of best resorts for
many years’ running. Hawaii Island
Bailli Kimi Matar hosted the three-
day extravaganza.
Some attendees arrived early
to enjoy the Jack Nicklaus-designed
signature golf course and relax at
the elegant spa. Official activities
kicked off with a welcome recep-
tion Friday evening. We gathered
where most of our receptions
take place—outdoors, under the
stars, with the beach nearby. On
the Beach Tree Lawn, we sipped
champagne and greeted old and
new friends before drifting to
another outdoor area for a “Taste of
Hawaii,” which featured delicious
food stations and wine selections.
On Saturday, a gnocchi
cooking-class demonstration was
given by Chef Jon Weisel. We
FOUR SEASONS EXTRAVAGANZA
Continued on page 7
HAWAII/PACIFIC ISLANDS REGIONAL ASSEMBLAGE
H/PI regional and national officers.
1
E X T R A !
IN THIS ISSUE:FALL 2014
Remembering Peter Hanowich Peter Hanowich, a giant of the Bailliage des Etats-Unis, passed away
on July 20.
Pete rose through the membership ranks to become bailli of his
beloved Pittsburgh Bailliage. He later served two terms as Midwest bailli
provincial and was appointed conseiller des bailliages national. Providing
guidance along the way, Pete shared his unbridled enthusiasm for the
Chaîne with baillis across the country. When the National Board was
reduced in size, this office was terminated, and Pete returned to what he
liked best—serving as bailli!—but not before being honored as a member
of the Conseil d’Honneur.
He was proud that the Pittsburgh Bailliage had more professional
members and chefs than non-professionals. When chefs attended
Pittsburgh dinners, they lined up to fill out applications to join. “I want
to be a member…tonight!” they would say.
A man of many talents, Pete was genuinely interested in the
Chaîne’s future and was very involved in the creation of our Young Chefs
Rôtisseurs Competition. He was generously responsible for many items
that our Chaîne boutique sold. His infectious laugh and joy of living will
be missed by many.
Connect to Gastronome
CLICK HERE
CHAÎNE DES RÔTISSEURS GASTRONOME EXTRA!
FALL 2014
EDITOR-IN-CHIEFMarie Addario
PUBLISHERMichelle Metter
ART & DESIGNartattack!creative
MANAGING EDITORCarolyn March
SPECIAL CORRESPONDENTS
Helen Cappuccino
Maria Eastlick
Thelma Negley
Kathryn Nicholson
Charles Radlauer
Roger Weatherburn-Baker
Published by the U.S. Confrérie de la Chaîne des Rôtisseurs. Copyright 2014 Chaîne des
Rôtisseurs, Ltd., a New York not-for-profit corporation. All rights
reserved. No part of this periodical may be reproduced without the
permission of the publisher.
Pittsburgh Bailli Peter Hanowich.
Letter from the Editor-in-Chief“Extra! Extra! Read All About It!”—Gastronome Extra!, our well-named digital newsletter, was conceived
in 2012 to bring timely, noteworthy news regarding our members, member establishments, young chefs and
young sommeliers competitions, announcements, meetings, travel, awards, elevations, philanthropy, and other
interesting data orbiting our Chaîne sphere.
This is the seventh publication of GE! and my first. I especially want to thank our contributing correspon-
dents: Helen Cappuccino, Maria Eastlick, Thelma Negley, Kathryn Nicholson, Charles Radlauer, and Roger
Weatherburn-Baker.
With our newly established national communications team (headed by Chargée de Presse National
Michelle Metter and including myself and our dedicated regional chargés de presse) in full work mode,
we are refining the way we transmit, exchange, and update our national news. We have even joined social
media; here’s a link to our Facebook page: www.facebook.com/pages/Chaine-des-Rotisseurs-United-
States/119374168080790#. Let us know how you “like” it.
With four sources to deliver our news—Gastronome, Gastronome Extra!, our national website
(www.chaineus.org), and Facebook—we are strengthening our link to one another and consequently to the
Chaîne des Rôtisseurs des Etats-Unis. Furthermore, we now have the tools and motivation to share our U.S.
Chaîne news worldwide with our international esprit de corps.
So, share your Chaîne news with us and help keep US connected through GE!
Marie C. Addario
Editor-in-Chief of Gastronome and Gastronome Extra!
Vice Chargée de Presse National
G A S T R O N O M E E X T R A ! 2F A L L 2 0 1 4
Letter from the PresidentDear Confrères et Consœurs:
I am happy to report that our officers at the local, regional,
and national levels are working diligently to advance the Chaîne
and improve your experience as a member. Innovation is occur-
ring, and improvements will become apparent over the coming
year. Our communications team is on course and at full steam to
provide you with the latest Chaîne news and upcoming events at
the touch of a finger.
Some of the improvements begin in this issue of Gastronome
Extra! A memorial section has been added to remember those
who have given so much to this wonderful society and with
whom many of you have dined and whose camaraderie you have
enjoyed at the table. We have also added a section listing new
national and regional officers and baillis. So let our national
office know of any changes. You will also find more newsworthy
material and interesting features. Let us know what you like and
send our editor-in-chief your ideas for additional improvements
so that we can better meet your needs.
Planning has begun for the national events to be held over
the next three years. Our national calendar will be updated as
each event is confirmed as to date and location. From time to
time, check our national website not only for news items but to
access registration materials for our national events. They will be
posted when we start accepting registrations.
We anticipate that registration for the National Young
Chefs Rôtisseurs Competition and National Mondiale Meeting/
Young Sommeliers Competition will be available in January.
In February watch for information about our Grand Chapitre
taking place in Puerto Rico in the fall. All of these national gath-
erings will be stellar, and we anticipate sold-out events, so keep
a watchful eye on our website (www.chaineus.org). There you
will also find information about regional assemblages and travel
opportunities that may be of interest to you. Share the Chaîne,
but don’t forget to use the Chaîne. There are many wonderful
events coming up. For instance, in late April, the Bailliage of
Israel will celebrate its fiftieth anniversary. Susan and I plan to
be there and look forward to raising a glass with you.
With Chaîne best wishes,
HalHarold S. Small
Bailli Délégué National
FOUNDATION FRIENDS
HONOR ROLLDominick Addario
Marie AddarioBarbara BreitbartBarbara Burson
John BursonHelen Cappuccino
Keith ChappellRufus Cressend
Bert CutinoCynthia Eisenmenger
Greg EisenmengerGeorge Elliott
Ray K. Farris IILois Ferrero GogolBurton H. Hobson
Robin JacobsMichael Kalkstein
Matthew Karstetter
Cheryl Kenny
Bruce Liebert
Shelly Margolis
Tony Marshall
Sandi Moran
Tom Moran
Marcelo Obén
Michael Parmet
Martin Perham
William Salomon
Harold Small
Mont Stern
Bryan Stirrat
David Wilson
William Wortman
Grand Chapitre Update: Puerto Rico!Our fantastic team in Puerto Rico—Ponce Bailli Jorge Torres,
Conseiller Gastronomique Provincial/Mayagüez Bailli Virgen
Acosta de Obén, San Juan Bailli Enrique Umpierre, Bailli
Provincial Honoraire Marcelo Obén, and Ponce Officier Silvia
Torres—is working with Conseiller Gastronomique National
Ira Falk to plan the 2015 Grand Chapitre in San Juan. Just back
from an extremely successful planning meeting in this tropical
paradise, Ira is certain the Grand Chapitre will have something
for everyone. Visit www.chaineus.org for updates.
G A S T R O N O M E E X T R A ! 3F A L L 2 0 1 4
By Helen Cappuccino, Northeast Chargée de Presse Provincial
During his twenty years as executive chef at Walt Disney World,
the Chaîne’s newest conseiller des professionnels national, Reimund
Pitz, CEC, CCE, AAC, served meals to four U.S. Presidents as well as
“dozens of world leaders and celebrities, especially during my tenure
as executive chef at Disney-MGM Studios.” Chef Pitz is clearly at the
top of his own field, with eight gold medals and two perfect scores at
the Culinary Olympics and so many accolades and leadership positions
it’s impossible to imagine a chef with more impressive credentials.
Introduced to the Chaîne in the 1980s by then Orlando Bailli
Robert Uttal, Chef Pitz brings boundless enthusiasm, stellar culinary
training (the CIA, Johnson & Wales University, and Le Cordon Bleu),
and extraordinary professional experiences to usher in a new era for
our organization.
Chef Pitz graciously recognizes Chancelier National Heinz
Hofmann’s work in developing a vital young chefs’ program. He
aspires to take this even further and for the past four years has suc-
cessfully tested a program designed specifically for young pastry chefs.
He also sees development of competitions, including standard-
ized guidelines for them, as “goals that I strongly believe in….We as
the Chaîne would sanction these competitions, [and] provide qualified
judges for them…keeping our name out there at all times, as well as
having the opportunity to raise some additional funds.”
In addition to his long-term goal of fielding a team to compete in
the Culinary Olympics in Germany, he is also focused on developing
regional young chefs’ training facilities based on criteria developed
by the Chaîne. “These facilities would serve in many ways: training
and development of young chefs for future competitions, hosting chef
events…and proudly promulgating the Chaîne brand,” he explained.
Chef Pitz, with his wife, Maître de Table Restaurateur Sandy Pitz,
and their sons, Cory and Baron, owns and operates the award-winning
Le Coq au Vin restaurant in Orlando. He also donates his time to
judging culinary competitions and providing leadership to organiza-
tions focused on children and hunger, including Give Kids the World,
World Cooks Tour for Hunger, and Second Harvest Food Bank. In
their free time, he and Sandy enjoy traveling in their RV and going to
the beach.
According to Chef Pitz, “People are not judged by what they have
but ultimately by what they leave behind. The opportunity to network
and offer a hand-up to young culinarians can ultimately impact the
rest of their lives. The scholarship and young sommelier programs
offer vital initiatives to the success of these young professionals. I
strongly believe they will remember that the Chaîne was there when it
mattered most.” It’s sure to be an exciting time for the Chaîne’s culi-
nary programs with Conseiller des Professionnels National Reimund
Pitz in charge.
(Above) Orlando Maître de Table Restaurateur Sandy Pitz and Conseiller des Professionnels National Reimund Pitz, CEC, CCE, AAC.
(Right) Conseiller des Professionnels National Reimund Pitz, CEC, CCE, AAC.
Amazing Reimund
G A S T R O N O M E E X T R A ! 4F A L L 2 0 1 4
HAPPY ANNIVERSARY!
Congratulations to the Bailliages des Etats-Unis Celebrating Milestone Anniversaries in 2014
50 YEARS 1964/February 26 Dallas
1964/May 4 Buffalo
40 YEARS 1974/May 13 Houston
30 YEARS 1984/January 29 U.S. Virgin Islands
1984/March 12 Colonial New England
1984/March 24 Jamaica
20 YEARS 1994/May 15 Peachtree
1994/August 15 Jackson
10 YEARS 2004/June 13 Myrtle Beach
Thank you for your years of honoring the art of cuisine, preserving the camaraderie and culture of the table, promoting excellence in all areas of hospitality, and
encouraging the development of young chefs and sommeliers.
MARCH1 Southeast and Caribbean/Atlantic Islands
Young Chefs Rôtisseurs Competition and Young Sommeliers Competition Fort Lauderdale, FL Contact: SE Bailli Provincial Charles Radlauer at (305) 937-4602 or [email protected]
6-8 South Central Regional Assemblage Asheville, NC Contact: Bailli Provincial/Myrtle Beach
Tony Hirsh at (917) 612-6714 or [email protected]
13-15 Pacific Northwest Regional Assemblage and Young Chefs Rôtisseurs Competition San Francisco, CA Contact: Bailli Provincial Bertrand de Boutray at (206) 527-0804 or [email protected]
27-29 Midwest Regional Assemblage Kansas City, KS Contact: Bailli Provincial Renee
Wilmeth at (317) 727-5487 or [email protected]
APRIL24-26 Northeast Regional Assemblage
Albany, NY Contact: Bailli Provincial Gabor Huszar at (203) 397-9322 or [email protected]
MAY14-17 National Société Mondiale du Vin Meeting
and Young Sommeliers Competition Bacara Resort & Spa Santa Barbara, CA
JUNE11-14 National Young Chefs Rôtisseurs
Competition Las Vegas, NV
For more information, please check the Calendar at www.chaineus.org.
2015 UPCOMING EVENTS:
Congratulations to Our Newest Regional Officers and Baillis
Tony Hirsh (Myrtle Beach)—South Central bailli provincial
Leslie Ann Merle (Laguna)—Far West chargée de presse provincial
Jill Kummer—Pittsburgh bailli
Steven F. Lustig—Santa Fe bailli
Enrique Umpierre—San Juan bailli
G A S T R O N O M E E X T R A ! 5F A L L 2 0 1 4
1 Officers and inductees.
2 Chancelier National Heinz Hofmann and Miami Maître de Table Hôtelier Lars Kristiansen.
3 Miami Professionnel du Vin Mackie Jones and Bailli Délégué National Harold Small.
4 Executive Chef Tim Nickey and Miami Bailli Nancy Radlauer.
By Maria Eastlick, Miami Vice Chargée de Presse
In May, the Miami Bailliage hosted
the National Young Chefs Rôtisseurs
Competition and surrounding activities.
Miami Bailli Nancy Radlauer and Southeast
Bailli Provincial Charles Radlauer organized
a spectacular, three-day “Miami Culinary
Experience” for the contestants.
Torrential rain greeted the contestants
arriving at the Redbury South Beach Hotel.
Yet, spirits remained high as the group dined
at Khong River House, where the delicious
cuisine celebrated the flavors and traditions
of the Mekong region.
The next morning, the fun began for the
contestants at Sabores Café with breakfast
delights prepared by Owner/Chef Daisy Diaz.
Afterward they headed to the Port of Miami
to board the Norwegian Sky. Miami Maître
de Table Hôtelier Lars Kristiansen offered a
private galley tour and insights into the art of
running a restaurant at sea for two thousand
passengers.
Lunch was at the world-famous Cuban
restaurant Versailles in Little Havana. The
contestants then attended an orientation for
Saturday’s culinary competition led by Miami
Vice Conseiller Culinaire Bruce Ozga, dean
of Johnson & Wales University’s College of
Culinary Arts. The day ended with dinner at
the iconic South Beach gem Joe’s Stone Crab.
The weekend festivities culminated in a
black-tie awards banquet and Miami Bailliage
induction ceremony at the beautiful La Gorce
Country Club. On the picturesque patio,
Bailli Radlauer introduced recently elected
national officers Bailli Délégué National
Harold Small, Chancelier National Heinz
Hofmann, and Argentier National Rufus
Cressend. Chancelier National Hofmann pre-
sided over the awards portion of the evening
before the induction ceremony commenced.
Following the inductions of two new
members, Bailli Radlauer announced that she
had a surprise and invited Barry Gersten to
the podium. She explained that his partner,
Miami Pulls Off Surprise Inductions during Young Chefs’ Weekend
Chevalier Jerome Gomez, had secretly orches-
trated his induction. As the applause subsided,
Bailli Radlauer alluded to another mystery
inductee and called Veronica Garcia, Chevalier
David Garcia’s wife, to the front. Unaware that
they were inductees themselves, these indi-
viduals had plotted to induct their dear friend;
now Mackie Jones took center stage. This
unusual ceremony was truly delightful.
Buoyed by the sense of camaraderie and
fun, the group moved into the banquet room
where floral centerpieces were alit with twin-
kling butterflies. There they were treated to the
ultimate dining experience, perfectly executed
by Executive Chef Tim Nickey. As parting
gifts, attendees received commemorative
Chaîne luggage tags compliments of the Miami
Bailliage. Many thanks to the Radlauers for
orchestrating this Chaîne-tastic weekend!
1
2
3
4
G A S T R O N O M E E X T R A ! 6F A L L 2 0 1 4
truffle-poached chicken was deliciously matched with Domaine de
Chevalier Graves 2008. For dessert, we relished an array of sweets
prepared by Executive Pastry Chef Melissa Logan and her team.
Soon we were on our feet dancing and celebrating into the night!
On Sunday morning, the golfers among us enjoyed a round
of golf, Chaîne style. The resort boasts the first Jack Nicklaus-
designed course on Hawaii Island and is home to the prestigious
PGA Champions Tour. The course was challenging, but the ocean-
front fairway views were spectacular and well worth it. (Let’s just
say that after the previous night’s festivities, keeping score was not
mandatory.)
For that evening’s farewell dinner, we traveled upcountry to the
Waikoloa Highlands, arriving at Pueo’s Osteria, an Italian restau-
rant owned by Executive Chef James Babian and his wife, Christine
Babian. Chef Babian combines Italian products such as San Marzano
tomatoes and prosciutto di Parma with local items from farmers’
markets. The evening was casual, with a lively atmosphere. The
kitchen was busy sending out small plates, including Kona abalone,
a creative eggplant panini, and arancini-pesto risotto. The bar was
lined with bottles of wine for us to sample as we pleased.
After dinner, Bailli Délégué Small inducted the Babians into
the Hawaii Island Chapter to resounding applause. The chef also
received a commemorative Chaîne plate, which he will display
proudly at his restaurant’s front door.
When the official events came to a close, some participants
went straight to the airport for the last flight back to Honolulu and
points beyond. Yet, many stayed on at the resort to play another
round of golf or revisit the spa. We extend our congratulations and
heartfelt thanks to Four Seasons Director of Special Events Scott
Cairns and his wonderful team for pulling off a world-class food and
wine weekend.
FOUR SEASONS continued from page 1
1 Kauai/Oahu Bailli Hon. Mark Monoscalco, Honolulu Vice Chargée de Presse Susan Lee, Chevalier Toby King and Ecuyer Tai King.
2 Hawaii Island Bailli Kimi Matar, Hawaii Island Maître Rôtisseur James Babian, Hawaii Island Maître Restaurateur Christine Babian and Bailli Délégué National Harold Small.
3 Hawaii Island Vice Conseiller Culinaire Lee Harlow, Bailli Délégué National Harold Small, Bailli Provincial Bruce Liebert, Executive Chef Massimo Falsini and Hawaii Island Bailli Kimi Matar.
4 H/PI confrères and national officers.
PHO
TOS
BY B
RUCE
LIE
BERT
AN
D M
IREL
LA M
ON
OSC
ALCO
1
2
3
4
G A S T R O N O M E E X T R A ! 7F A L L 2 0 1 4
1 Dame Jan Burrus, Dame Bronwen Goldberg and Conseiller Gastronomique Provincial Lacey King.
2 Bailli-elect Ed Kolesar, Conseiller Gastronomique Provincial Lacey King, Bailli Sandi Moran, Membre du Conseil Magistral Hon. Jeannette Boucher and Officier Commandeur Jerry Thirion.
3 Chargé de Presse Provincial/Vice Chargé de Presse National Hon. Roger Weatherburn-Baker.
4 Pair de la Chaîne Shelly Margolis.
5 Bailli Sandi Moran and Chambellan Provincial/Bonita Bailli Susan Vareschi.
By Thelma Negley, Naples Vice Chargée de Presse
Balmy weather, starlit skies, and a lakeside garden created the perfect backdrop for
a farewell dinner on April 25 honoring Naples Bailli Sandi Moran, who was stepping
down after six years of outstanding leadership. Bailli Moran and her husband, Chevalier
Tom Moran, opened their elegant home, as they have so many times before, for this spe-
cial occasion, which was attended by many distinguished guests as well as much of our
chapter’s membership.
Beautiful displays of ceramic coqs, platters of olives, peppers, and breads, and huge
sunflowers brought to mind a Tuscan village festival. On the lawn, long tables draped in
yellow featured more sunflowers, and strings of lights twinkled above the tables, adding
to the ambiance. Each place setting had the charming touch of a tiny box filled with sun-
flower seeds and jelly beans.
Three former Naples baillis—Commandeur Jeannette Boucher, Officier
Commandeur Jerry Thirion, and Conseiller Gastronomique Provincial Lacey King—
posed with Bailli Moran and Bailli-elect Ed Kolesar for a picture of five generations
of baillis!
Chargé de Presse Provincial/Vice Chargé de Presse National Honoraire Roger
Weatherburn-Baker introduced several important guests, including Great Britain Bailli
Délégué Philip Evins and Wessex Bailli Régional Janet Evins. Pair de la Chaîne Shelly
Margolis conveyed a goodwill message from Bailli Délégué National Honoraire George
Brown, Jr. before offering a glowing tribute of his own, and former Grand Echanson
Bruce Nichols spoke of his longstanding, warm relationship with the Morans.
Chargé de Presse Provincial Weatherburn-Baker read a greeting from newly elected
Bailli Délégué National Harold Small, who could not attend. Then, on behalf of our
bailliage, he presented Bailli Moran with the first of two gifts—a framed copy of the
Gastronome cover featuring her and her husband. Attendees extended accolades to Bailli
Moran for her generosity, good taste, and graciousness and for all she has done to fur-
ther the tradition of exceptional Chaîne events in Naples. Shortly afterward, she was
presented with the second gift—a sequined Jimmy Choo evening bag.
Following the delicious Tuscan repast, Bailli Moran invited us to bring our wine to
the edge of the lake where tenor Livio Ferrari, co-founder of Opera Naples, sang “Time
to Say Goodbye.” Suddenly, a glorious firework display lit the night sky, bringing cheers
from the confrères. Countless special dinners have been enjoyed at the Morans’ home,
but, fittingly, the very best was saved for last.
Farewell Under the Tuscan Sun
PHO
TOS
BY A
VAN
TE-G
ARDE
IMAG
ES, I
NC.
1 2
3 4
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G A S T R O N O M E E X T R A ! 8F A L L 2 0 1 4
IN SEARCH OF THE PERFECT LOAF By Samuel Fromartz Viking Books $26.95
Alice Waters, renowned owner/chef of Chez Panisse and cookbook author, said: “This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one.”
For four years, Fromartz, winner of the “Best Baguette of D.C.,” traveled across the United States and Europe, perfecting such breads as sourdough in northern California, whole-
grain rye in Berlin, and pain nature made with ancient wheat in the south of France.
Dusted with compelling insights and tips from master bakers, his book is more than a culinary adventure story. It’s an indispensable read for anyone who enjoys rolling out the dough and kneads to take a deeper look at one of the world’s humblest, most enjoyable staples.
THE GRAIN BRAIN COOKBOOK By David Perlmutter, MD Little, Brown and Company $30.00
Dr. Perlmutter has changed the way many of us think about our health, exposing what he considers to be the devastating effects of wheat, sugar, and carbs on the brain. By eating the right foods, he claims, you can profoundly affect how well your brain functions for the rest of your life.
This book offers 150 easy-to-make recipes that not only taste good but will also keep your brain vibrant, helping to relieve such conditions as migraines, insomnia, and “senior moments” and even fend off Alzheimer’s disease and depression.
If you’ve already forgotten the title of this book, you might want to think about buying a copy.
THE GOURMET TOASTER OVEN By Lynn Alley Ten Speed Press $16.00
QUESTION: Who knew you could grill a steak in a toaster oven? ANSWER: Lynn Alley.
Packed with such sur-prises, this book stars the oft-neglected, sometimes maligned toaster oven, which, the author demonstrates, can be used to produce a wide variety of simple, yet sophisti-cated meals.
Evidently, it’s no longer merely the essential college gadget good for browning bagels and warming pizza. The author talks us through fifty mouthwatering suggestions, including how to conjure bacon-cheddar cheese muffins, boiled peanut-chicken skewers, and chocolate lava cake.
What’s more, she offers wine and beer recommendations, and before you race out to buy a toaster, she even suggests which brands your gourmet kitchen should not be without.
500 MAIN COURSE RECIPES By Jenni Fleetwood Greene & Golden $12.00
Jenni Fleetwood, a profes-sional food writer and editor, has written many cookbooks on international cuisines ranging from African to Middle Eastern. Also featur-ing international fare, this book is dedicated to a single course—the main one.
Believing that the main course has been eclipsed by a spotlight on creative first and last courses, the author has compiled 500 step-by-step entrée recipes taken from some of the best cuisines in the world.
The suggested dishes are “guaranteed to bring excitement to the dinner table.” By using a wealth of international ingredients, she brings global fla-vor to family meals, quick suppers, and lavish dinner parties, all beautifully illustrated with more than 500 photographs.
Books You May Have Missed
By Roger Weatherburn-Baker, Southeast Chargé de Presse Provincial/Vice Chargé de Presse National Honoraire
G A S T R O N O M E E X T R A ! 9F A L L 2 0 1 4
DINNER AND A MOVIE, WITH A DIFFERENCE
It brought new meaning to the expression dinner and a movie. In this case, we had dinner in the movie theater and had the theater all to ourselves.
The event on September 17 was one of the Naples Bailliage’s summer dine-arounds. Naples is a seasonal city. In the winter, when it’s cold up north and snowbirds descend on Florida, attendance at bailliage events triples. In the summer, attendance is much lower. The board uses this opportunity and its small core of year-round members to scout and test possible locations for full-blown winter events, or sometimes just to dine around town trying something new or different.
Naples’ Silverspot Theatre is one of the country’s newest, luxury movie-going experiences, offering deep leather seating, state-of-the-art projection and sound, and food and wine that can be taken into the theater.
Dame de la Chaîne Robin Hamilton proposed renting one of Silverspot’s theaters for a showing of Bottle Shock, the 2008 comedy based loosely on the wine industry’s seminal event known as the “Judgment of Paris.”
It wasn’t as costly as expected as Dame de la Chaîne Hamilton managed to arrange a heavily discounted rate. Attendees mingled in the lounge enjoying hors d’oeuvres and their own bottles of wine, or a glass purchased at the private bar, before Bailli Ed Kolesar announced showtime.
Everyone thought the whole idea was a great one: an innovative concept, an opportunity to socialize with fellow confrères in a casual environment, and a welcome relief from the summer doldrums.
Of course, as a dining experience, it wasn’t even close to customary Chaîne standards and might have given some more bottle shock than they expected. But, like the “Judgment of Paris,” the unexpectedly high points scored might just have stimulated a whole new way of looking at Chaîne events.
FILM REVIEW: THE HUNDRED-FOOT JOURNEY
The movie’s intriguing title refers to the distance between two restaurants located in a quiet village in the south of France. On one side of the road is a hoity-toity, Michelin-starred restaurant run with a pinch of Gallic snobbery by its fastidious proprietor, Madame Mallory (Helen Mirren). On the other is a boisterous Indian restaurant with the pungent smells and sounds of a Mumbai back street run by Papa Kadam (veteran Bollywood star Om Puri).
Of course, there’s a clash of cultures as loud as a stainless steel stockpot falling on a tiled floor. But that’s only a part of the story, which has as many layers as a Spanish onion.
On the surface, it’s about two restaurants competing for business, offering dining concepts as far apart as their ethnic origins on the globe.
In the center, it’s about dueling chefs. One is an arrogant, racist Frenchman living off a Michelin-star reputation. The other is Papa’s son, a charming young Indian with an intuitive gift bordering on brilliance.
At its heart, it’s a love story. The go-between for the feuding restaurants is Marguerite (Charlotte Le Bon), a sous-chef in Madame Mallory’s kitchen who begins a relationship with the handsome Hassan (Manish Dayal) by loaning him classic French cookbooks whose time-honored recipes, flavors, and techniques he blends with those of his homeland.
The outcome of the storyline is as predictable as it is unlikely. But it’s a charming tale. Some critics have declared the film as empty as a pastry shell, but it does put haute cuisine center stage, providing a look at what it takes to be a supernova in the lofty world of Michelin stars.
A movie released by DreamWorks that has Oprah Winfrey and Steven Spielberg as co-producers is likely to be good fare anytime. Stir in a star like Helen Mirren and a director like Lasse Hallström (Chocolat) and you have a recipe that should whet your appetite.
By Roger Weatherburn-Baker, Southeast Chargé de Presse Provincial/Vice Chargé de Presse National Honoraire
Chaîne at the Cinema
G A S T R O N O M E E X T R A ! 1 0F A L L 2 0 1 4
By Charles Radlauer, Southeast Bailli Provincial
Nineteen thirty-seven is the year I was
born. While I certainly don’t recall the wines
of that year, over time, I have amassed a small
collection of that venerable vintage.
My collection started in the early 1980s
with the purchase of three 1937 Sauternes
at the Chicago Wine Auction. In the 1990s,
while dining at a marvelous restaurant in
Beaune, I noticed an empty bottle of 1937
Burgundy and asked the proprietor if I could
buy the “dead soldier.”
“What is a dead soldier?” he asked. I
indicated the empty bottle.
He was mystified as to why I wanted
a dead one, to which I replied, “You have
live ones?”
He disappeared into his cellar, return-
ing with six bottles of Gevrey Chambertin
1937 by Piat. I chose two and carried them
home carefully.
I added a 1937 Gruaud Larose and
several ports. The final additions were a
1937 Château Latour and two bottles of St.-
Émilion.
I planned to savor them on my sixty-
fifth birthday, but life intervened. On my
seventieth, dental work further delayed the
tasting. Yet, on January 22, 2014, the forces
of the universe aligned, and ten close friends
and oenophiles (nine of whom are Chaîne
members) assembled at my home to celebrate
my seventy-sixth birthday. Chevalier Lewis
Eastlick played sommelier. Chef Jeffrey
Applebaum, ably assisted by my wife, Miami
Bailli Nancy Radlauer, prepared the cuisine.
The table was set with Moser crystal,
antique china, and Grand Baroque silverware.
The first course of roasted red pepper-
goat cheese torte paired well with Gevrey
Chambertin 1937. The wine was remarkably
lively, offering raspberries on the nose and
currant on the palate. Pan-seared foie gras
with fig compote was escorted by the bril-
liantly alive Château Gilette Crème de Tête
Sauternes 1937, with its sweet apricot nectar
and long finish.
Chilean sea bass cake was then mar-
ried with Gruaud Larose 1937, which had a
pleasant nose but appeared light for a Médoc.
The entrée of bone marrow-crusted filet was
served with Château Latour 1937. This wine
was remarkable for its age, offering a pleasant
bouquet and light berry flavors. Escorting the
cheese course, Château la Perle du Bregnet
St.-Émilion 1937 was the evening’s most
robust red. Dinner closed with cherry clafouti
with Chantilly cream, with which I served
Quinta do Noval Colheita Port 1937.
With such an auspicious start to 2014, I
was left thinking it will also prove to be a very
good year!
(Left) SE Bailli Provincial Charles Radlauer.
(Right) Miami Bailli Nancy Radlauer and SE Bailli Provincial Charles Radlauer.
1937...It Was a Very Good Year
G A S T R O N O M E E X T R A ! 1 1F A L L 2 0 1 4
DELAWARE VALLEY SOCIÉTÉ MONDIALE DU VIN
Heart and Soul of ItalyBy Ellen Rosenberg, Vice Chargée de Presse
On March 23, the Delaware Valley Mondiale gathered at Savona restaurant in Gulph Mills,
Pennsylvania, to celebrate wines from Italy’s middle provinces. While most of the wines were
traditional to their roots, a few were a revelation since they were quite rare. Executive Chef
Drew Masciangelo is known for updating traditional Italian recipes with fresh flavors.
Our journey began in Lombardy with Italian hors d’oeuvres, paired with Berlucchi Cuvée
61 Imperiale Brut Franciacorta. We then traveled to Umbria for plancha-seared branzino with
lentil salad and pomegranate, matched with Castello della Sala Chardonnay Bramito del Cervo
2011. During our visit to Tuscany, two contrasting wines—Cabreo Il Borgo Toscana IGT 1997
and Col d’Orcia Brunello di Montalcino Riserva 2005—accompanied short rib ravioli with
hedgehog mushrooms and goat cheese ricotta.
Campania was represented by lamb rack with lamb shoulder polenta, married with Feudi
di San Gregorio Irpinia Serpico 2005. Our journey concluded in Abruzzo with the very rare
Emidio Pepe Montepulciano d’Abruzzo 1982 served with a selection of international cheeses.
We appreciated this tour of Italy’s heart and soul through its wines as well as the learning
experience provided by sampling lesser-known vintages. This, combined with the care Chef
Masciangelo took in designing a special menu to complement these wines, resulted in a very
satisfying experience for all.
(Above) Vice Chancelier-Argentier Matthew Karstetter, Dame Natasha Dugalic and Chevalier Stevan Dugalic.
(Below) Dame Susan Quirk, Dame Julie Mezrow and Craig Mezrow.
HARTFORD
Unique Cocktail and Wine DinnerBy Ann Waller, Vice Chargée de Presse
On April 6, Hartford Bailliage mem-
bers were treated to a unique tasting menu
paired with innovative artisanal cocktails and
fine wines at Vinted Wine Bar & Kitchen.
Co-Owners Ralph Santaniello and Executive
Chef Michael Presnal pulled out all the stops
in demonstrating what their chic wine bar
can do.
Before dinner, we took the opportunity
to present Chaîne ribbons to new members
Chevalier Arthur Blumer and Dame de la
Chaîne Sandra Blumer, who were unable to
attend February’s induction dinner.
The menu featured creative spins on clas-
sic drinks to complement the equally creative
dishes. Quail egg poppers with caviar, melted
onions, and pretzel crumbs were served with
Blood and Sand cocktails made with Compass
Box Asyla Scotch Whisky and Carpano
Antica. With the next two courses of diver
scallop crudo and polenta ravioli, we sipped
Picollo Ernesto Gavi di Gavi 2013 and Prince
of Wales cocktails made with Hine VSOP
Cognac, Sandeman Madeira, Grand Marnier,
and sparkling wine.
Suckling pig belly was escorted by a
complex cocktail called “Storm of Envy”—a
blend of Angel’s Envy bourbon, St. Germain,
Sandeman Ruby Port, and ginger beer.
The delicious dessert trio of bacon gelato
cones, ricotta beignets, and Meyer lemon tart
was enhanced by a red dessert wine from
France. The evening was a testament not only
to how enterprising new restaurants are rein-
venting food and wine but to how Hartford
Bailliage officers are able to work with chefs
and owners to present something truly special
for their members.
(Above) Patricia Kasprzak, Officier Jason Kasprzak and Heather Loranger.
(Below) Chevalier Len Solimene and Dame Lisa Shea.
G A S T R O N O M E E X T R A ! 1 2F A L L 2 0 1 4
JAMAICA
A Blast from Our Glamorous PastBy Kerri-Anne Reckord, Vice Chargée de Presse
On January 18, Jamaica Bailliage members
gathered at the beautiful Jamaica Inn for their
annual black-tie induction dinner. The event
paid homage to one of the hotel’s most famous
guests, Marilyn Monroe, who honeymooned
there in 1957.
General Manager/Maître Hôtelier Kyle
Mais graciously welcomed the group. We were
delighted to be joined by Bailli Provincial Ron
Overend and his lovely wife, Nassau Bailli
Isabella Overend. Bailli Provincial Overend
inducted ten new Chaîne members and nine
confrères into the Mondiale. Officier Kolleen
Russell, Vice Chancelier-Argentier Athol
Smith, and Vice Conseiller Gastronomique
Honoraire
Larry Watson
received com-
mandeur
pins, and
Vice Chancelier-Argentier Smith received the
Bronze Star of Excellence.
The “larger-than-life” dining experience
featured seven courses—each named after a
Marilyn Monroe movie—prepared by four dif-
ferent executive chefs. What a treat!
Dinner opened with a delicious
Something’s Gotta Give seafood trio, exquisitely
paired with Moët & Chandon Brut Impérial
N.V. They say Some Like It Hot when referring
to callaloo consommé, which was artfully mar-
ried with Veuve Clicquot la Grande Dame Brut
In addition to several sparkling wines, we also partook of Nishida
Denshu Tokubetsu Junmai Sake from the Aomori prefecture. This well-
structured sake had a vanilla nose and a palate infused with touches of
honey and earth.
The meal closed with brown sugar sorbet and coconut panna cotta
with green tea gelée. Bailli Lee thanked Chef de Cuisine Matsuura,
General Manager Shintaro Yano, and their amazing team for this out-
standing dining experience.
HONOLULU
Ginza in HawaiiBy Susan Lee, Vice Chargée de Presse
Ginza, an upscale area of Tokyo known for its fashion
houses, trendy boutiques, and A-list restaurants, shared a
dining gem with the Honolulu Bailliage on April 12 at a new
Honolulu hot spot, Sushi Ginza Onodera.
Bailli Sid Lee greeted and seated us quickly, so that we
could leisurely savor the twenty-five-course menu prepared
by Chef de Cuisine Osamu Matsuura. The amuse-bouche of
pickled Chinese cabbage with Kahuku corn and bonito flakes
was served in beautiful porcelain bowls. Arriving next was
a sashimi trio comprised of Spanish mackerel from Chiba, seared tuna
belly from Okinawa, and steamed Big Island abalone.
Grilled firefly squid was served with Pierre Peters Cuvée Spéciale
les Chétillons Blanc de Blancs Grand Cru 2006. The tiny, tender squid
have photophores at the ends of their tentacles that light up like glow
sticks during mating season in Toyama Bay. The charred tentacles
added the perfect bitterness to this delicacy.
What followed was a seemingly endless parade of hand-pressed
sushi. Each bite was accented by a lovely accompaniment, such as a
dash of yuzu juice, a sprinkle of scallop-shiitake salt, or a brushstroke
of soy sauce.
Vice Chargée de Presse Susan Lee, Sous-Chef Shinsuke Mizutani, Bailli Sidney Lee and Chef de Cuisine Osamu Matsuura.
(Left) Moët Hennessy Regional Marketing Manager Geoffrey Bouilly.
(Right) Vice Echanson Christopher Reckord and Maître Hôtelier Michelle Hussey.
Champagne 2004.
We learned All About Eve in the form
of romaine topped with lump crab, poached
quail egg, and tomato-horseradish vinaigrette.
The culinary team brought down the house
with Let’s Make It Legal smoked red herring
cheesecake with pumpkin ice cream. The eve-
ning ended on a celebratory note as we toasted
Maître Hôtelier Mais and his exceptional team
for orchestrating such a glamorous and out-
standing culinary affair.
G A S T R O N O M E E X T R A ! 1 3F A L L 2 0 1 4
NEW YORK
Daniel Vintage DinnerBy Emily Klein, Vice Chargée de Presse
Daniel: My French Cuisine traces legendary chef
Daniel Boulud’s life through great recipes, includ-
ing special “vintage” dishes enjoyed by the New York
Bailliage at an extraordinary dinner on April 8.
The repast opened with foie gras confit in port
gelée, paired with Karthäuserhof Ruwer Auslese 1990.
Arriving next was frogs’ leg velouté en croûte, mar-
ried with Jean-Louis Chave Selection Hermitage Blanc
Blanche 2009. Another culinary highlight was stuffed
turbot with sauce Américaine. Chunks of lobster, arti-
choke, braised fennel, and one perfectly peeled tomato
completed this dish, which was escorted by Joseph
Drouhin Clos des Mouches Blanc 2000.
Calf’s head “en tortue” was prepared to resemble a turtle shell.
Louisiana crayfish, poached quail egg, and cockscomb finished the
presentation, which was the most amazing creation this author has
ever seen. Château Beaucastel Châteauneuf-du-Pape 1990 was an ideal
wine mate.
Pressed duck with pommes Dauphine was accompanied by Château
Lynch-Bages 1975 in Jeroboam. This offering was something to behold,
with its beautiful, crisp skin and tantalizing aroma.
For dessert, the incomparable pastry team presented baked Alaska
and Honeycrisp apple charlotte, served with Château Rieussec Sauternes
Premier Cru Classé 1998.
Several members generously donated wines for this special event.
We lauded Executive Chef Jean François Bruel, Chef de Cuisine Eddy
Leroux, Banquet Chef Arno Busquet, Executive Pastry Chef Ghaya
Oliveira, and Head Sommelier Rajeev Vaidya for their tremendous
efforts in orchestrating such a magical evening.
NASSAU SOCIÉTÉ MONDIALE DU VIN
A Taste of Whisk(e)yBy Cecile Dean, Vice Chargée de Presse
On March 13, at the Poop
Deck at Sandyport, Owner/
Conseiller Culinaire Provincial
Fred Lightbourn and Echanson
Provincial Philip Hillier hosted a
memorable whisk(e)y tasting for
the Nassau Mondiale.
Dinner opened with charred
beef sirloin with mushrooms and
pearl onions. This dish was paired
with Seagram’s Canadian Crown
Royal Legendary Whisky, created
in 1939 to celebrate the visit of
King George VI to North America.
Pulled pork with Jack Daniel’s-
tamarind sauce was served with
another American favorite: Jack
Daniel’s Old No. 7 Tennessee
Whiskey. The next selection came
from the Aberfeldy Distillery
in the Scottish Highlands.
Herb-roasted chicken was part-
nered with Dewar’s Highlander
Honey Whisky.
Our hosts highlighted an
important spelling difference: in
Ireland and America, the word
contains an “e” (“whiskey”),
while the Scottish spelling is
“whisky.” After the intermezzo,
duck consommé was served
with arguably the best single-
malt whisky—Glenmorangie 10
Year Old, established in 1843. A
cheese trio was then escorted by
The Glenlivet 10 Year Old from
Speyside. Another lesson: certain
Scotch whisky must have “The”
capitalized in its name.
In Perthshire, we sampled
Edradour 10 Year Old, from
Scotland’s smallest distillery. This
little whisky was a big hit with
pumpkin-stuffed mushroom. Our
tenth whisky, Macallan 12 Year
Old, accompanied bacon-wrapped
shrimp with jalapeño.
At evening’s end, Bailli
Isabella Overend presented
Conseiller Culinaire Provincial
Lightbourn with a plaque to com-
memorate the wonderful evening.
We all felt sober but what would
the morning bring? Surprisingly,
no headaches were reported,
which goes to show that non-
mixed drinks are obviously better
for you. Guid health!
Vice Conseiller Gastronomique Omar Khan, Owner/Chef Daniel Boulud and Bailli Jim Wallick.
G A S T R O N O M E E X T R A ! 1 4F A L L 2 0 1 4
PALM SPRINGS
Induction CamaraderieBy Annette Rakowitz, Vice Chancelier-Argentier Honoraire
The Palm Springs Bailliage held its induction
gala on January 13 at the Reserve Club, nestled in the
foothills of the Santa Rosa Mountains. Surrounded by
rugged cliffs and canyons, the club exudes a sense of
serenity in its dramatically beautiful setting.
At the lively reception, attendees chat-
ted, laughed, and posed for pictures. Bailli Marty
Rakowitz took to the podium and introduced
Chancelier National Harold Small, Conseiller
Gastronomique National Honoraire Henry Schielein,
and Conseiller Culinaire et des Professionnels
National Heinz Hofmann. After expressing how
much he has enjoyed working with Palm Springs
confrères over the past fifteen years, Bailli Rakowitz
announced that he was stepping down and appointed
Vice Conseiller Gastronomique Craig Surdy as his
successor. He then introduced the chapter’s chef
rôtisseurs, thanking them for creating outstanding
events throughout the years. To the members of the
board, he presented Certificates of Merit.
Conseiller Culinaire et des Professionnels
Hofmann, assisted by Bailli Provincial Bryan Stirrat,
presided over the ceremony, which began with the
elevation of Bailli Surdy. In addition, five new mem-
bers joined our chapter, and five commandeur pins
were awarded.
In the elegant dining room, we were treated
to the innovative cuisine of Officier Chef Rôtisseur
Hugh Duffy. At evening’s end, Bailli Surdy, who is
also the Reserve Club’s general manager, presented
Bailli Honoraire Rakowitz with an engraved Baccarat
wine decanter in thanks for his many years of ser-
vice to the Palm Springs Bailliage. The evening was
a fabulous combination of culinary excellence and
Chaîne camaraderie.
PALM BEACH
Crazy for CacaoBy George A.F. Schulte, Vice Chargé de Presse
You know it’s going to be an exceptional evening when you are handed a glass of
Dom Perignon 2003 upon entering the garden terrace of the Mar-a-Lago Club on your
way to the foie gras station.
This was how the Palm Beach Bailliage’s “Crazy for Cacao”-themed induction din-
ner on December 16 opened. Following the ceremony, we moved to the veranda for
innovative, delicious hors d’oeuvres featuring chocolate as the main ingredient.
In the grand salon, Bailli Melisande Wolff led a champagne toast to the new induct-
ees. Suddenly, singers standing amid our group burst into song. These members of
the Palm Beach Opera’s Young Artist Program serenaded us with selections from Die
Fledermaus, The Barber of Seville, and My Fair Lady.
Dinner opened with chili- and curry-dusted diver scallop with white chocolate-
yogurt panna cotta, accompanied by Dorniere Rosé 2011. Arriving next was white
chocolate and cauliflower velouté, paired with Zardetto Prosecco.
The entrée featured an array of chocolate flavors. Kona coffee- and dark cocoa-
crusted prime beef tenderloin and hot chocolate-braised veal cheek were plated with
white chocolate-parsnip mousse. For dessert, we savored a beautiful gâteau bombe. Who
could argue with Château d’Yquem 1998 to sip with it?
Before returning to the veranda for port, cigars, and more chocolate, we showered
accolades upon Executive Chef Aaron Fuller, Executive Pastry Chef Graham Randall,
and Restaurant Director Edgar Martinez for their stunning execution of the theme.
(Above) West Palm Beach Vice Echanson Hon. Arlette Gordon and West Palm Beach Vice Chargée de Missions Elizabeth Bowden.
(Right) Claudio Mankevich and Bailli Melisande Wolff.
1 Bailli Provincial Bryan Stirrat, Bailli Marty Rakowitz and Chancelier National Harold Small.
2 Officier Chef Rôtisseur Bernard Dervieux, Conseiller Culinaire et des Professionnels National Heinz Hofmann and Officier Chef Rôtisseur Philippe Caupain.
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SILICON VALLEY
Food as Art at Le PapillonBy Gloria Sheridan, Vice Chargée de Presse
Le Papillon, which consistently ranks on lists
of top Silicon Valley restaurants, was the venue for
the Silicon Valley Bailliage’s dinner on April 19.
Executive Chef Scott Cooper’s culinary talents always
impress, and his innovative dishes reflect his passion
for and dedication to serving world-class cuisine.
That evening he conducted a sous vide cooking class
for attendees.
Before sitting down to Chef Cooper’s five-course
dinner, we were treated to an array of delicious
hors d’oeuvres, including sea urchin panna cotta,
duck terrine with truffled apricot preserve, lobster
with brandade with browned butter vinaigrette, and
Parmesan pudding with pickled wild mushroom. All
were artfully plated and presented.
In the intimate dining room, our feast continued
with an appetizer of grapefruit-cured Arctic char
with smoked roe, crème fraiche, and
Crystal lettuce, paired with Domaine
Franck Millet Sancerre 2012. The
second course of pan-roasted Maine
scallop with caramelized fennel and
black lime purée was accompanied
by Ponzi Reserve Chardonnay 2011.
For the third course, Chef Cooper
prepared duck leg pavé with sour
cherry and Shimeji mushrooms. The
final savory offering was pan-roasted
beef tenderloin with marrow emul-
sion, poached prunes, and potato gratin, married
with Château d’Angludet Margaux 1988.
Bringing the evening to a delightful close, straw-
berry vacherin with marzipan and lemon balm was
escorted by Seebrich Niersteiner Ölberg Riesling
Beerenauslese 2006. Chef Cooper’s beautiful food
gave new meaning to the phrase culinary art.
around the table. This is one of the most cherished values of
the Chaîne, and we need to maintain it as a priority to keep our
organization special. Last but not least, we thank Vice Echanson
Chan for making this memorable evening possible.
SEATTLE
Dinner at Lynn’s Bistro By Robin Du Brin, Pacific Northwest Chargée de Presse Provincial, and Bertrand de Boutray, Pacific Northwest Bailli Provincial
Once a quaint town on Lake Washington, Kirkland has grown to a
moderate-sized city with many wonderful restaurants. Vice Echanson Greg
Chan arranged for the Seattle Bailliage to dine at one such venue on March 23.
From the moment we entered Lynn’s Bistro and were greeted by friends, flow-
ing champagne, and delicious hors d’oeuvres, we knew we were in for a great
evening!
Three large tables comfortably accommodated the twenty-six confrères
who had signed up for this first event on the 2014 calendar. Dinner opened
with escargots en croûte, followed by pan-seared foie gras with caramelized
pears, accompanied by Château Suduiraut Sauternes 2003. Our choice of
scallops or monkfish was perfectly complemented by Château de Chassagne-
Montrachet 2010. For the entrée, a classic French dish—filet mignon in
brandy-black peppercorn sauce—was paired with Domaine Gouges les Chenes
Carteaux Nuits-St.-Georges 2006.
The dessert of warm chocolate cake made it easier to contemplate having
to go back out in the rain. Yet, first we extended thanks and kudos to Owner/
Chef Lynn Tran and her staff, whom Vice Conseiller Gastronomique Robert
Cugini recognized with Seattle Chaîne pins.
What will also be remembered was our happiness at getting together
(Above) Bailli Provincial Bertrand de Boutray, Chevalier Dustin Engelken, Chevalier Douglas Howe and Michelle Engelken.
(Right) Dame Brooke de Boutray and Dame Michele Heidt.
1 Jean Baptiste Loire, Vice Conseiller Gastronomique Janina Loire and Dame Harriet Pila.
2 Chevalier Dennis Swanson and Vice Chancelier-Argentier Sally Swanson.
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