gastronomeextra spring15

Chaîne Foundation Gives to CIA

PAGE 2

• • • • • • • • •

Above and Beyond:

Chaîne Stars and Mondiale Medals

PAGE 5

• • • • • • • • •

Chef Augusto Schreiner:

Puerto Rico’s Shining Star

PAGE 7

• • • • • • • • •

Spotlight on Tony Hirsh

South Central Bailli Provincial

PAGE 7

• • • • • • • • •

Young Chefs and

Sommeliers Regional

Competition Winners

PAGE 8

• • • • • • • • •

FAST FORWARD National Calendar

Foundation Friends

Happy Anniversary!

GE! Bookshelf

Chapter Events

REGIONAL ASSEMBLAGES AND YOUNG CHEFS

RÔTISSEURS COMPETITIONS

1

E X T R A !

IN THIS ISSUE:SPRING 2015

Chaîne Foundation Donates to the CIA

The Chaîne Foundation gave

$25,000 to the Culinary Institute of

America to fund the Hal J. Rosoff

Memorial Scholarship Fund at a

recent Mid-Hudson at the CIA

Bailliage event. The funds are used

for scholarships for CIA students.

Bailli Délégué National Harold

Small presented the check to CIA

Senior Advancement Officer Denise

Zanchelli, who is Mid-Hudson at

the CIA vice chargée de missions.

Since 1996, the Chaîne Foundation

has contributed approximately

$750,000 in scholarship funding to

the CIA. The Chaîne Foundation

is funded by annual contributions

from members, Foundation Friends, and proceeds from auctions held at the annual Grand Chapitre.

Several confrères and prospective members witnessed the presentation. Additional scholarship

funding has also been provided to the CIA by individual Chaîne members and bailliages.

Hal Rosoff was Far West bailli provincial honoraire, and the funds were given in his honor

and memory.

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CHAÎNE DES RÔTISSEURS GASTRONOME EXTRA!

SPRING 2015

EDITOR-IN-CHIEFMarie Addario

PUBLISHERMichelle Metter

ART & DESIGNartattack!creative

MANAGING EDITORCarolyn March

SPECIAL CORRESPONDENTS

Jesse Little

Virgen Acosta de Obén

Charles Radlauer

Published by the U.S. Confrérie de la Chaîne des Rôtisseurs. Copyright 2015 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.

CIA Professor/Vice Conseiller Culinaire et des Professionnels National Martin Frei, NE Bailli Provincial Gabor Huszar, Mid-Hudson at the CIA Bailli Gerard Viverito, Bailli Délégué National Harold Small, CIA Senior Advancement Officer/Mid-Hudson at the CIA Vice Chargée de Missions Denise Zanchelli and Conseiller des Bailliages National Hon. Joel Spiro (Foundation trustee and CIA trustee).

A Message from the Editor-in-Chief

With most of our regional assemblages completed, we are delighted to feature them, along with several

regional Young Chefs Rôtisseurs Competitions, in this issue of Gastronome Extra!

In this edition, you will find a list of the contestants in our National Young Sommeliers Competition

(which recently took place in Santa Barbara under the direction of Grand Echanson Charlie Bennett) as well as

a biography of South Central Baillli Provincial William (Tony) Hirsh.

Peruse our GE! Bookshelf for some interesting culinary reads and check out the fresh collection of terrific

local stories.

We’ve added a memorial section as a final salute to our members who have passed away, and have noted

our recent medal winners, Foundation Friends, and much more to help keep us connected.

As a prelude to our 2015 Grand Chapitre in Puerto Rico, enjoy Virgen Acosta de Obén’s article on Chef

Augusto Schreiner—Puerto Rico’s shining star.

Marie C. AddarioEditor-in-Chief, Gastronome and Gastronome Extra!Vice Chargée de Presse National

G A S T R O N O M E E X T R A ! 2S P R I N G 2 0 1 5

http://gastronome.epubxp.com/t/146008

http://gastronome.epubxp.com/t/146008

JUNE12-14 National Young Chefs

Rôtisseurs Competition Las Vegas, Nevada Contact: National Office at (973) 360-9200

SEPTEMBER8-13 International Young Chefs

Rôtisseurs Competition Budapest, Hungary Contact: Canada Bailli Délégué David Tétrault at [email protected]

15-20 Hawaii/Pacific Islands Regional Assemblage Honolulu, Hawaii Contact: Bailli Provincial Bruce Liebert at (808) 956-0807 or [email protected]

24-26 International Young Sommeliers Competition/Australia Grand Chapitre Adelaide, Australia Contact: Grand Argentier Joseph Girard at [email protected]

OCTOBER2-4 France Grand Chapitre

Lyon, France Contact: Bailli Délégué M. Frédéric Vieil at [email protected]

15-18 Canada Grand Chapitre Toronto, Canada Contact: Bailli Délégué David Tétrault at [email protected]

28- NOV 1 U.S. Grand Chapitre

San Juan, Puerto Rico Contact: National Office at (973) 360-9200

2015 EVENTS:

Congratulations to Our Newest Regional Officers

Jennifer Denlinger—Southeast chargée de presse provincial

Rene Marquis—Southeast conseiller culinaire provincial

Rich ard Smith (Peachtree bailli)—South Central echanson

provincial

FOUNDATION FRIENDS

HONOR ROLLDominick Addario

Marie AddarioAnonymousBarbara Axel

Barbara BursonJohn Burson

Keith ChappellRufus Cressend

Bert CutinoBetrand de Boutray

George ElliottLois Ferrero GogolBurton H. Hobson

Hospitality Culinaire, Inc.Michael Kalkstein

Cheryl KennyJill Kummer*Bruce Liebert

Shelly MargolisTony Marshall

Jane Ann MathisSandi MoranTom Moran

Joshua Daniel MungavinMarcelo Obén

Michael ParmetMartin Perham

William SalomonM. Ann SanfordHarold S. Small

Mont SternBryan StirratMichael Ty

Irwin WeinbergRenee Wilmeth

William Wortman

*In memory of Peter Hanowich


mailto:[email protected]





http://www.chaineus.org

Letter from the PresidentCher Confrères et Consœurs,

As I write this letter, I reflect back on the wonderful events that I’ve both

attended and heard about. Our baillis and officers at all levels have been working

hard so that members may enjoy more and more events. The creativity of some

has been amazing, and the friendships and camaraderie have been very apparent.

Nine of our ten regions have held assemblages since our 2014 Grand

Chapitre in New Orleans. The assemblages provide opportunities for all mem-

bers (not just baillis and regional officers) to enjoy. The first assemblage of the

fall season is already on the national calendar on our website and will be held in

September in Honolulu. Kauai/Oahu Bailli Kat Nicholson has arranged special

hotel rates for the event, including dates before and after the assemblage for those

arriving early or staying afterwards. Check the calendar frequently; find events

you want to attend and register. You will not be disappointed.

Our recent National Mondiale weekend in Santa Barbara was a huge success,

with more people participating than ever before. An announcement of our 2015

National Best Young Chef will appear on our website soon after the competi-

tion in mid-June, and it too will have an article in Gastronome to be published in

the fall.

We started to plan for and began making improvements for the benefit of

our members last summer. Some of these changes have already occurred and

others will be happening soon. New merchandise for gifts and presentations has

been added to our online Chaîne store and more will be added over the next six

months. Check it out.

Thank you to Editor-in-Chief/Vice Chargée de Presse National Marie

Addario, as well as the chargés de presse provinciaux and local vice chargés de

presse, for their outstanding work on Gastronome and Gastronome Extra!

In addition, we have created a newsletter under the direction of Chargée de

Presse National Michelle Metter, who has also overseen the development of our

new membership brochure. It should be completed and online before the end of

July. She has also seen to the creation of press releases and is beginning to focus

on a major overhaul to our website. Our baillis provinciaux are accepting recom-

mendations regarding changes to our website and will provide that information

to Michelle.

Continue to share the Chaîne with your family and friends. We are con-

stantly working on bettering the Chaîne and your membership experience.

Significant changes are occurring, thanks to the efforts of our dedicated and

hard-working volunteer members and all for the benefit of our members. I look

forward to seeing many of you at our Grand Chapitre in Puerto Rico in October.

(Registration materials should be available online prior to your receipt of this

issue of Gastronome Extra!) Have a fabulous summer.

Vive la Chaîne!

HalHarold S. SmallBailli Délégué National

CHAÎNE STARS of EXCELLENCESILVER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Eugene Daly, Napa-Sonoma bailli

William Harris, Albany bailli

Allyson Hirsh, Myrtle Beach bailli

John Dale Kennedy, Springfield bailli

Sharon Kay Ray, Asheville dame de la Chaîne

Howard Sherry, Santa Fe bailli honoraire

Susan Small, San Diego officier

Mont Stern, Northeast chambellan provincial

Renee Wilmeth, Midwest bailli provincial

BRONZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Daniel Bruce, Boston vice conseiller culinaire

Ron Fenolio, Napa-Sonoma vice echanson

Bronnie Fisher, Myrtle Beach officier

Michael Foster, Kansas City bailli

David Hoiem, San Francisco vice chancelier-argentier

Melody Kettle, New Jersey vice chargée de presse

Jay Kitterman, Springfield vice chancelier-argentier

Joseph Koye, Delaware Valley vice conseiller culinaire

Phil Kress, Laguna bailli

Beth Poslusny, Asheville bailli

David Radwine, Springfield vice conseiller culinaire

Marlin Rains, Jackson vice chancelier-argentier

Lynette Savage, Tulsa officier

Jennifer Schulmeier, Jackson vice chargée de presse

Robert Snow, Orlando maître de table restaurateur

William Trippler, Orlando vice chargé de presse

Albert Vontz III, Cincinnati chevalier

MONDIALE MEDALS of HONORBRONZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stephen Gaucher, Boston professionnel du vin

John Lester, Myrtle Beach chevalier

Richard Reich, Myrtle Beach chevalier

Norman Rush, Jackson vice echanson


HAPPY ANNIVERSARY!Congratulations to the Bailliages des Etats-Unis

Celebrating Milestone Anniversaries in 2015

50 YEARS 1965/December 12 Fort Lauderdale

40 YEARS 1975/May 15 Los Angeles

1975/October 16 Newport Beach

1975/December 1 Fort Worth

1975/December 9 Orlando

30 YEARS 1985/October 26 Spartanburg

1985/November 25 West Palm Beach

1985/November 30 Hilton Head

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.

Chaîne International

Bailli Délégué des Etats-Unis Harold Small (a

continuing member of the Conseils d’Administration

et Magistral) reported that at the International General

Assembly on May 30, Chancelier National Heinz

Hofmann was elected to the Conseils d’Administration et

Magistral and Grand Argentier Joe Girard was re-elected

to these conseils, each for a three-year term. Elected to

one-year terms on the Conseil Magistral were Conseiller

Gastronomique National Ira Falk and Argentier National

Rufus Cressend. Bailli Délégué des Etats-Unis Honoraire

Burton Hobson was re-elected to the conseil for a one-

year term. Bailli Délégué Small has two remaining years

on his three-year term as a member of both conseils.

In Memoriam

JOSEPH BUNK, Wichita bailli honoraire

SHIRLEY FERNBERG, Cleveland bailli honoraire/grand commandeur

GEORGE R. HANSEN, JR., First State chevalier

BILLY RAY HEARN, Nashville bailli honoraire

JOHN SORCIC, South Central echanson provincial honoraire

CORNELIA WALMSLEY, Buffalo vice conseiller culinaire honoraire

HENRY WARREN, West Palm Beach grand officier maître/haut commandeur

ROBERT WARREN, Anchorage bailli honoraire

Photo Quality MattersFor Gastronome submissions, please remember that all stories

should be accompanied by 10-12 high-quality photos (of at least

1 MB each). Photos featuring a variety of people and dishes are

a plus!


Meet Your New Chaîne Officer

South Central Bailli Provincial Tony Hirsh As South Central bailli provincial, Tony Hirsh looks forward to strengthening his region and devel-

oping new bailliages, involving the chambellans and baillis in the process. During his eight-year tenure

as Myrtle Beach bailli, his chapter hosted a regional assemblage, a Young Sommeliers Competition, and

approximately seventy-five Chaîne and Mondiale events.

Born in Brooklyn, he grew up during the rock and roll era of Top 40 radio. After graduating from

Michigan State University, he chose a career in broadcasting, working for companies in Phoenix, Detroit,

Pittsburgh, and New York. His travels helped him expand his appreciation of regional and ethnic specialties.

In 1989, he purchased radio stations in Myrtle Beach and helped found the original Myrtle Beach Bailliage.

A business commuter in the 1990s, he joined the New York Bailliage. He returned to Myrtle Beach

in 2004 only to find that the bailliage had folded. With some professional acquaintances, he and his wife,

Allyson Hirsh, now Myrtle Beach bailli, revived the chapter, which now boasts seventy members and

recently celebrated its tenth anniversary.

To maximize their Chaîne experience, Bailli Provincial Hirsh believes that members should take advantage of as many of the vast

opportunities the organization offers as possible.

By Virgen Acosta de Obén, Caribbean/Atlantic Islands Conseiller Gastronomique Provincial/Mayagüez Bailli

When people think about great food

in Puerto Rico, the first name that comes to

mind is Chef Augusto Schreiner. A native of

Austria, he graduated with top honors from

the Salzburg Culinary School. His career was

launched when he won a Gold Medal and

a Jury Grand Prize at the Austrian National

Apprentice Competition.

Chef Schreiner has been Puerto Rico’s

shining star of haute cuisine since 1974.

Bringing local and international cuisines to

the next level, he served as team captain of

the first Caribbean Culinary Team to compete

in New Orleans. The team won gold medals

in two categories and was awarded the Grand

Salon Prize. As a result, New Orleans made

Chef Schreiner an honorary citizen. Under his

leadership, the Caribbean National Team com-

peted in the Culinary Olympics in Germany,

once again winning the gold medal.

As a Chaîne member, Grand Officier

Chef Augusto Schreiner: Puerto Rico’s Shining Star

Maître Schreiner has served his region as con-

seiller culinaire provincial. He was executive

chef of the Caribe Hilton in San Juan from

1982 to 1988, when he opened Augusto’s

Cuisine. Annually since 1990, his restaurant

won the Golden Fork Award, until 2001,

when it received the prestigious Platinum

Fork Award.

Chef Schreiner has amassed numerous

awards and accolades from organizations to

which he gives generously of his time and

expertise, including the Wine and Food

Society of Puerto Rico, the American Culinary

Federation, and the Puerto Rico Hotel &

Tourism Association. He is currently devoting

much time and energy to planning the menus

for the Chaîne’s Grand Chapitre in San Juan

this fall.


Young Chefs Rôtisseurs Competition WinnersFAR WEST Mateo Cancio La Posada Lodge and Casitas, Tucson, AZ

HAWAII/PACIFIC ISLANDS Melanie Tancino Sheraton Waikiki, Honolulu, HI

MID-ATLANTIC Geno Betz Paradiso, Philadelphia, PA

MIDWEST Matthew Phillips Blue Hills Country Club, Kansas City, MO

NORTHEAST Spyridon Giannakoulopolous Three Village Inn, Stony Brook, NY

PACIFIC NORTHWEST Oleg Vetkov Canlis, Seattle, WA

SOUTH CENTRAL Matthew Pate Biltmore Forest Country Club, Asheville, NC

SOUTHEAST Devin Davis Tampa, FL

SOUTHWEST Jerónimo Espiritu JW Marriott, San Antonio, TX

GE! Bookshelf

THE COOKBOOK COLLECTOR

By Allegra Goodman Dial Press $15.00

The author visited Manhattan’s Kitchen Arts & Letters store to research her novel about two sisters—one a dot-com genius, the other a bookworm—and a collection of 873 cookbooks left them by their uncle, who had stored them in every nook and cranny of his kitchen. This delicious tale certainly won’t leave you hungry.

TWAIN’S FEAST

By Andrew Beahrs Penguin Books $17.00

While touring Europe in 1879, Mark Twain composed a fantasy menu of American dishes that he missed: trout from Lake Tahoe, Southern biscuits, black bass from the Mississippi, and Baltimore duck. Beahrs traces Twain’s footsteps with the mission of discovering whether these regional specialties can still be found on American tables and uncovers much more in the process.

Young Sommeliers Competition WinnersFAR WEST Micah Clark Steak & Whisky, Hermosa Beach, CA

HAWAII/PACIFIC ISLANDS Christopher Ramelb Southern Wine & Spirits, Honolulu, HI

MID-ATLANTIC John Filkins Potomac Selections, Inc., Hyattsville, MD

MIDWEST Andrey Ivanov Reeds American Table, St. Louis, MO

NORTHEAST Mia Van de Water North End Grill, New York, NY

PACIFIC NORTHWEST Jackson Rohrbaugh Canlis, Seattle, WA

SOUTH CENTRAL Femi Oyediran Charleston Place Hotel, Charleston, SC

SOUTHEAST Jill Davis Four Seasons at Walt Disney World, Orlando, FL

SOUTHWEST Kelly Wooldridge Mizuna Restaurant/Bonanno, Denver, CO


SOUTHEAST AND CARIBBEAN/ATLANTIC ISLANDS REGIONAL ASSEMBLAGE

Smooth Sailing for Floating Assemblage

By Charles Radlauer, Southeast Bailli Provincial

On Monday, March 2, while much of the United States was coping with

snow, a lively group of sixty attendees from the Southeast and Caribbean/Atlantic

Islands regions set sail under sunny skies on a “floating assemblage” from Fort

Lauderdale to Mexico.

Under the experienced leadership of Southeast Bailli Provincial Charles

Radlauer and veteran event planner Miami Bailli Nancy Radlauer, and with

Caribbean/Atlantic Islands Bailli Provincial Ron Overend and Nassau Bailli

Isabella Overend helping to steer things along, there was no doubt there would

be smooth sailing aboard the Celebrity Constellation.

A welcome-aboard reception, complete with the Radlauers’ hallmark gift

bags containing a Chaîne cap, mug, and commemorative pin, among other sur-

prises, kicked off the assemblage.

Tuesday was spent at sea, with many confrères attending officer meetings. So

on Wednesday, when the ship docked in Cozumel, Mexico, all hit the beach run-

ning. Attendees enjoyed a festive meal with Cozumel Bailliage members at Bailli

Francisco Morales’s establishment Pancho’s Backyard. After a few salty margaritas

and with a mariachi band in full strum, serious camaraderie erupted into a full-

blown sing-along that was heard three cruise ships away.

That evening, decked out in Chaîne red, white, and blue, attendees assem-

bled on the grand staircase for a group photo before dining on Franco-Italian

delicacies in a private section of the elegant San Marco dining room. Following

the customary onboard auctions and dance lessons, the group sniffed, bit, and

sipped its way through a chocolate-and-port sampling under the guidance of one

of the ship’s sommeliers.

The following day at Key West—Hemingway’s home port—attendees

enjoyed such local delicacies as conch fritters, pink shrimp, and grits at the

Rooftop Café on Front Street. At the farewell champagne reception and dinner,

all toasted their hosts and yet another winning high-seas assemblage.

(Above) C/AI Bailli Provincial Ron Overend, Cozumel Bailli Francisco Morales and SE Bailli Provincial Charles Radlauer. (Below) Miami Bailli Nancy Radlauer.


By Robin Du Brin, Pacific Northwest Chargée de Presse Provincial

The highlight of the Pacific Northwest

Regional Assemblage from March 12-15 was

a Great Gatsby-themed dinner at the elegant

JW Marriott San Francisco Union Square.

The hotel’s top-floor patio and banquet room

were decorated to capture the opulence of the

Roaring Twenties. Having recently viewed

the award-winning film starring Leonardo

DiCaprio based on F. Scott Fitzgerald’s clas-

sic novel, we felt primed to be transported

to the grandeur of the 1920s. The fantastical

ambiance, created by chamber music, beauti-

ful Grecian statues in lush gardens, dramatic

lighting, and lovely table settings made us feel

as if we were at one of Jay Gatsby’s famous

parties. Many attendees were dressed to the

nines in period attire, and artists were on hand

to draw those interested in posing.

Incredible food matched the festive mood

and gorgeous setting. San Francisco Vice

Conseiller Culinaire Nasser Mobarak, who is

director of hotel operations, and his culinary

and management teams orchestrated a spec-

tacular event. Kudos to all who helped make

the evening such a rousing success.

Vice Conseiller Culinaire Mobarak has

been a member of the Chaîne for more than

two decades. Since joining the JW Marriott

in 2011, he has

helped the hotel achieve

the highest Guest Satisfaction and Associate

Engagement scores in its history. “I believe

happy associates equate to happy guests. The

favorite part of my job is mentoring my team

and watching them succeed,” he noted.

Our Gatsby celebration, and the assem-

blage as a whole, exceeded all expectation by

those in attendance. Clearly, Vice Conseiller

Culinaire Mobarak knows the secret to run-

ning a superb operation as he and his team

continue to raise the bar in the world of

fine dining.

1 Jean-Baptiste Loire, Silicon Valley Bailli Janina Loire and Bailli Provincial Bertrand de Boutray.

2 Dame Brooke de Boutray, Seattle Bailli Hon. Carole Brooks, Chevalier Dennis Swanson and Silicon Valley Vice Chancelier-Argentier Sally Swanson.

3 Silicon Valley Maître Rôtisseur Lisa Benkowitz and San Francisco Vice Conseiller Culinaire Nasser Mobarak.

4 Chambellan Provincial/Monterey Peninsula Bailli Glenn Hammer and San Francisco Bailli Elliot Katz.

PACIFIC NORTHWEST REGIONAL ASSEMBLAGE

Homage to The Great Gatsby

1 2

3 4

G A S T R O N O M E E X T R A ! 1 0S P R I N G 2 0 1 5

1 La Jolla Bailli Dominick Addario, Salt Lake City Vice Chargé de Presse Martin Perham, Vice Chargée de Presse National Marie Addario and La Cuisine Culinary Kitchen Chef-Instructor Joe Impullitti. 2 Conseiller Gastronomique Provincial Georgia Andersen and Chancelier National Heinz Hofmann. 3 Bailli Provincial Bryan Stirrat and Laguna Bailli Phil Kress. 4 Chambellan Provincial Barbara Breitbart, Newport Beach Vice Chargée de Presse Sheryle Ulyate and Chevalier Walter Lachman. 5 Conseiller Gastronomique National Ira Falk, San Diego Officier Melissa Seifer-Falk, Guayaquil, Ecuador Bailli Carlos Pernigotti, Chancelier National Heinz Hofmann and Bailli Provincial Bryan Stirrat. 6 Officier Commandeur/Salt Lake City Bailli Hon. Ashby Decker and Chambellan Provincial Hon. Howard Gordon. 7 Dame Jeanne Stirrat and Bailli Provincial Bryan Stirrat. 8 La Cuisine Culinary Kitchen Owner/Laguna Maître Rôtisseur Laurent Brazier with staff and Chaîne confrères.

By Leslie Ann Merle, Far West Chargée de Presse Provincial, and Bryan Stirrat, Far West Bailli Provincial

The Far West Regional Assemblage during

the weekend of April 10-12 began with a golf

outing at the host hotel, the beautiful St. Regis

Monarch Beach in Dana Point, California. Bailli

Provincial Bryan Stirrat and Laguna Bailli Phil

Kress treated a small group to a wonderful round

with a birdie, some pars, and much camarade-

rie. Participating in the outing were Chancelier

National Heinz Hofmann, Gastronome and

Gastronome Extra! Editor-in-Chief/Vice Chargée

de Presse National Marie Addario, La Jolla Bailli

Dominick Addario, Newport Beach Bailli David

Weinberg, South Coast Bailli Honoraire Chick

Marshall, and Santa Barbara/Ojai Maître Rôtisseur

Ruby Oertle.

That evening, the group dined at Marché

Moderne, a top French restaurant owned by

Laguna Maître Rôtisseur Florent Marneau and

Amelia Marneau. After Chancelier National

Hofmann inducted two new members, Bailli

Provincial Stirrat presented the Bronze Star of

Excellence to Bailli Kress. Officier Commandeur/

Salt Lake City Bailli Honoraire Ashby Decker and

Chambellan Provincial Honoraire Howard Gordon

received conseil d’honneur awards. Special attend-

ees were Guayaquil Bailli Carlos Pernigotti and his

son, Carlo Pernigotti, of Ecuador.

Saturday’s business meeting and lunch took

place on the lawn overlooking the ocean. The

relaxed setting was conducive to discussing such

topics as how to increase membership and bailli-

age restoration within the region.

That evening, the group participated in a

unique culinary experience led by Laguna Maître

Rôtisseur Laurent Brazier, owner of La Cuisine

Culinary Kitchen. A Court of Master Sommeliers

level-one sommelier, Chef Brazier gave a lesson on

cheese and wine pairings accompanied by palate-

teasing small plates. Assisted by professional staff,

attendees prepared the evening’s meal, which was

superbly paired with excellent wines from the

Laguna Bailliage’s and Conseiller Gastronomique

National Ira Falk’s wine cellars. The assemblage

concluded with a champagne brunch on Sunday

at the spectacular Laguna Cliffs Marriott Resort

& Spa.

FAR WEST REGIONAL ASSEMBLAGE

Cooking and Camaraderie on the Coast21

3 4

5

7

6

8


By Helen Cappuccino, Northeast Chargée de Presse Provincial/Buffalo Bailli

The Northeast Regional Assemblage held in Albany got off to a

great start on April 25 with a champagne reception at dp An American

Brasserie, followed by dinner at Yono’s Restaurant. As always, the

Purnomo family rolled out the red carpet for Chaîne members. Soft jazz

music playing in the background set the tempo as old friendships were

renewed and new ones forged. The attendees, who came from the far

reaches of the Northeast, were pleased to be joined by Bailli Délégué

National Harold Small and San Diego Officier Susan Small.

At the Albany Institute of History and Art, Director of Development

Elizabeth Reiss spoke about the museum’s collection. Following a por-

table feast courtesy of Mazzone Catering, confrères toured the “Triple

Play: Baseball at the Albany Institute” exhibit, followed by the Walter

Launt Palmer and Egyptian mummies exhibits.

At Angelo’s 677 Prime that evening, Bailli Délégué Small, Bailli

Provincial Gabor Huszar, and Albany Bailli Bill Harris presided over

the ceremonies, inducting Chevalier Michael Babcock, Albany Maître

Rôtisseur Matthew Delos, Dame de la Chaîne Lorraine Ferguson,

Albany Maître Rôtisseur Michael Niccoli, Chevalier Bruce Sowalski,

Albany Chef Rôtisseur Michael Stamets, Dame de la Chaîne Danielle

Stephenson, and Chevalier Mark Tallman. Elevated confrères were Chef

Rôtisseur Adam Foti, Vice Chancelier-Argentier Holly Katz, Officier

Maître Rôtisseur Angelo Mazzone, Maître Rôtisseur Jaime Ortiz, and

Conseiller Culinaire Provincial Widjiono Purnomo, all from Albany, and

Mid-Hudson at the CIA Bailli Gerard Viverito. In addition, Conseiller

Culinaire Provincial Purnomo received his officier commandeur pin,

and Chambellan Provincial Mont Stern and Bailli Harris were awarded

Silver Stars of Excellence.

Each of the seven dinner courses built on the beauty and essence of

the previous one. The team of Co-Owner/General Manager Jaime Ortiz,

Executive Chef/Chef Rôtisseur Ken Kehn, Wine Director/Maître de

Table Restaurateur Sheila Burke, Sommelier Seaborn Jones, and Director

Mary Birbilis-Brough invoked exquisite memories of the last assemblage

held in Albany. Albany Vice Conseiller Gastronomique Stuart Horn,

Albany Vice Echanson Michael Thomson, Chambellan Provincial Stern,

and Echanson Provincial Joseph D’Ambrosio offered insightful commen-

tary about the food and wine pairings.

Bailli Harris and Bailli Délégué Small honored the entire staff, as

newly anointed Vice Chancelier-Argentier Katz passed out Chaîne pins

in appreciation for yet another successful assemblage.

NORTHEAST REGIONAL ASSEMBLAGE

Assemblage in the Capital City

1 Bailli Délégué National Harold Small, Albany Bailli William Harris, Executive Chef/Albany Chef Rôtisseur Kenneth Kehn, Manager Mary Birbilis-Brough and Albany Maître Rôtisseur Jaime Ortiz.

2 Colonial New England Bailli Gerald Kraft, Chambellan Provincial Mont Stern, Bailli Provincial Gabor Huszar, Chambellan Provincial Hon. Frank Tate, Jr., Albany Officier Joyce Tate and Connecticut Vice Chancelier-Argentier Hon. Theresa Huszar.

3 Chambellan Provincial Marshall Berenson, Dame Kathy Berenson, Hartford Vice Chancelier-Argentier Jennifer Dunn and Hartford Bailli Gary Dunn.

4 New York Vice Conseiller Gastronomique Andrew Cappuccino, Buffalo Vice Chargé de Missions E. Carey Cantwell and Roseann Cantwell.

5 Buffalo Vice Chargée de Presse Jacqueline Cappuccino and Connecticut Bailli Allison Reams.

6 Vermont Bailli Liz Spitler and Dan Albrecht.

1 3

2

4

5 6


1 Echanson Provincial/Kansas City Bailli Mike Foster, Bailli Délégué National Harold Small and Carriage Club staff.

2 Pittsburgh Bailli Jill Kummer, Bailli Provincial Renee Wilmeth, Conseiller Culinaire Provincial Chris Koetke and Chambellan Provincial/Chicago Bailli Mon Roldan.

3 Winner Matt Phillips (Kansas City).

4 Cincinnati Bailli George Elliott, Toledo Bailli Ann Sanford and Chambellan Provincial Irwin Weinberg.

5 Wichita Bailli Theo Mellion and Kelli Mellion.

6 Competitors: Amanda Shoup (Pittsburgh), Nick Ellison (Cincinnati), Kevin Stack (Lake Shore), Chef Rôtisseur Marco Bahena (Chicago), Wade Bruhn (St. Louis) and Adam Gillaspey (Des Moines).

By Jesse Little, Kansas City Vice Chargé de Presse

A beehive of activity in Kansas City during the

weekend of March 27-28 found Chaîne members arriv-

ing from as far away as New York. Our host hotel, the

InterContinental Kansas City, overlooks the fashionable

Country Club Plaza shopping district. Built in the 1920s

and modeled after the architecture of sister city Seville,

Spain, this treasure offers beautiful landscapes, upscale

shops, and acclaimed restaurants.

The festivities began on Friday evening at the Johnson

County Community College Hospitality and Culinary

Academy’s new $13 million facility. Chaîne members dined

with JCCC “Friends with Taste” members, who provide

financial support to the institution’s culinary students. The

eight-course menu was prepared by student-chefs led by

chef-educators and consumed with joy by all in attendance.

Saturday was busy, with tours of the National World

War I Museum and the Nelson-Atkins Museum of Art with

a special showing of drawings by Spanish Master Chef

Ferran Adrià. JCCC Culinary Instructor Felix Sturmer and

Conseiller Culinaire Provincial Chris Koetke led the Young

Chefs Rôtisseurs Competition while an excellent officers’

luncheon was served at the historic Raphael Hotel.

Bailli Délégué National Harold Small presided over

the induction and awards ceremony that evening at the

Carriage Club. He inducted two new members and elevated

Conseiller Culinaire Provincial Koetke and Chambellan

Provincial Irwin Weinberg as well as Kansas City officers

Vice Echanson John Hartman, Vice Chargé de Presse Jesse

Little, Vice Conseiller Gastronomique Kay Moffat, Vice

Chargée de Missions Susann Riffe, and Vice Chancelier-

Argentier Elena Wahbeh. Chicago Vice Conseiller

Gastronomique Honoraire Bob Beilfuss, Jr. and Kansas City

Dame de la Chaîne Ruth Wendel both received their com-

mandeur pins. In addition, Echanson Provincial/Kansas

City Bailli Mike Foster received a Bronze Star of Excellence,

and Bailli Provincial Renee Wilmeth was awarded a Silver

Star of Excellence. The formalities concluded with the

announcement that Matthew Phillips, a sous-chef at the

Blue Hills Country Club, had taken top honors in the

Young Chefs Rôtisseurs Competition.

Attendees enjoyed Executive Chef Brad Trewhitt’s

delectable six-course menu while a jazz trio played

throughout the evening. Dining, dancing, and conversing

with friends new and old was the perfect way to end a full

and exciting assemblage.

MIDWEST REGIONAL ASSEMBLAGE AND YOUNG CHEFS RÔTISSEURS COMPETITION

Everything’s Up to Date in Kansas City

PHO

TOS

BY JA

SON

DAI

LEY

AND

J.T. M

AYER

1

2 3

4 5

6


By Jim Ray, Southwest Chargé de Presse Provincial

On January 16, the Culinary Institute of

America, San Antonio hosted the Southwest

Regional Young Chefs Rôtisseurs Competition.

The four contestants were Joel Klugiewicz and

Rebecca Moon, both students at Le Cordon Bleu

College of Culinary Arts in Austin, and Jerónimo

Espiritu and Samuel Santos, both employed by

the JW Marriott San Antonio Hill Country Resort

& Spa.

The night before the competition, confrères

from the San Antonio, Austin, and New Orleans

bailliages dined with the young chefs and their

families at either Boudro’s Texas Bistro or Zinc

Bistro and Wine Bar. It was a beautiful evening

with delicious food and wines at both venues, and

all departed eagerly looking forward to the next

day’s competition.

On Saturday morning, the first contestant

began at 9:00 a.m., with the other chefs following

at thirty-minute intervals. Each chef was given

four hours to complete the requirements while

the kitchen judges graded them on timing, profes-

sionalism, product utilization, organization, and

kitchen techniques. The tasting judges scored

their plates on presentation, originality, and taste.

Everyone was relieved when the last contestant

came off the line at 2:30 p.m.

All were in high spirits at the

awards dinner that evening at the

Omni La Mansión del Rio hotel.

Most had been present for the

competition and had been able

to taste test the young chefs’

dishes after they had been scored

and photographed. Having seen the

contestants come this far, all had formed

opinions about who should win.

Following an elegant reception and dinner,

Conseiller Culinaire Provincial Marvin Jones,

who had planned the event, announced Jerónimo

Espiritu as the winner. The group congratulated

Mr. Espiritu, whose victory makes him eligible to

compete in the National Young Chefs Rôtisseurs

Competition in Las Vegas in June.

SOUTHWEST REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION

Sizzling Culinary Competition in San Antonio

1 Competitor Samuel Santos.

2 Competitor Rebecca Moon.

3 Kitchen Judge/CIA Chef-Professor Brannon Soileau.

4 Competitor Joel Klugiewicz.

5 Winner Jerónimo Espiritu.

1 2

3 4

5


SOUTHEAST AND CARIBBEAN/ATLANTIC ISLANDS REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION

Young Chefs Competition No Cakewalk

By Roger Weatherburn-Baker, Vice Chargé de Presse National Honoraire and Southeast Chargé de Presse Provincial Honoraire

Southeast Conseiller Culinaire Provincial Dan Drayer, who is also

corporate chef of the Talk of the Town Restaurant Group, summed it up

best: “When it goes on the plate, you’re done. You’ve made your state-

ment to the public.”

Five competitors from the Southeast region and Jamal Small from

the Caribbean/Atlantic Islands region spent much of March 1 at the

International Culinary School at the Art Institute of Fort Lauderdale

trying to live up to his remark by creating plates that made a very per-

sonal statement to one particularly demanding public.

The public was a panel of Florida’s top chefs. At stake, top hon-

ors in the regional Young Chefs Rôtisseurs Competition, organized by

Fort Lauderdale Bailli Jack Kane, CEC, CCE, the school’s academic

department director.

Yet, the road to success was no cakewalk. Contestants had to

impress two kitchen and four tasting judges, each an eagle-eyed veteran.

Kitchen judge Southeast Conseiller Culinaire Provincial Honoraire

Thommy Thompson said, “We’re looking to ensure every product in the

basket is used and their properties understood; excellent knife skills;

cleanliness of work space; and a wide range of technical capabilities.”

The tasting judges rated the plates not only on taste but also on

presentation and originality. They set the bar high, and deliberately so.

Fort Lauderdale Maître Rôtisseur Lenny Judice, executive chef at

15th Street Fisheries, explained why. “There’s a profusion of TV shows,

books, and magazines now making the clientele more knowledgeable.

The more they know, the more they demand. The more they demand,

the more owners react by hiring the best they can afford. The more top

chefs there are, the tougher the competition to win market share….

“Competitions like these and motivated young kids with a desire to

learn from them not only keep the culinary arts alive but help prepare

them for the increasingly competitive real world.”

At an awards banquet that evening, Devin Davis from Tampa was

announced as the Southeast Regional winner. Southeast Bailli Provincial

Charles Radlauer, who presented the awards along with Chef Drayer,

also presented competition coordinator Bailli Kane with a $5,000 check

to benefit the International Culinary School at the Art Institute of

Fort Lauderdale.

1 Tasting judges: Talk of the Town Corporate Chef/SE Conseiller Culinaire Provincial Dan Drayer and Keiser University Center for Culinary Arts Dean/Sarasota Maître Rôtisseur Michael Moench.

2 SE winner Devin Davis (Tampa).

3 Tasting judge: AAC Military Regional Director Rene Marquis, CEC, CCE.

4 Tasting judge: 15th Street Fisheries Executive Chef/Fort Lauderdale Maître Rôtisseur Lenny Judice.

5 Kitchen judge: SE Conseiller Culinaire Provincial Hon. Thommy Thompson.

6 C/AI representative Jamal Small (Nassau).

1 2 3

4 5 6


By Robin Du Brin, Pacific Northwest Chargée de Presse Provincial

On March 14, six area young chefs competed in the

Pacific Northwest Young Chefs Rôtisseurs Competition

at the International Culinary School at the Art Institute of

California in San Francisco. Many confrères attending the

concurrent Pacific Northwest Assemblage observed the

competition. While some of our region’s esteemed profes-

sional members served as competition judges, others were

lucky enough to attend the awards ceremony and superb

luncheon prepared by students of the Art Institute’s culi-

nary program.

The competition began early in the morning. The

competitors were charged with planning and preparing a

three-course meal using previously undisclosed ingredients

chosen by Conseiller Culinaire Provincial Hervé le Biavant,

CEC, CCE. The ingredients included spaghetti squash,

fennel, celery root, several kinds of mushrooms, potato,

orange, pear, sole, and scallops. The six contestants were

Julian Abejar, Andrew Hiller, Mayra Reyes, Michael Shieh,

Oleg Vetkov, and Courtney Wohlert. After planning their

menus with a team of assistants, the young chefs got to

work preparing their dishes for the judges.

Conseiller Culinaire Provincial le

Biavant devoted numerous hours to the

planning and execution of this important

event. We cannot thank him enough

for his hard work and commitment to

this important program. Seattle repre-

sentative Oleg Vetkov was declared the

winner. We wish him the best of luck

in the National Young Chefs Rôtisseurs

Competition taking place in June in Las Vegas.

PACIFIC NORTHWEST REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION

Culinary Contest in San Francisco

1 Chancelier National Heinz Hofmann, Bailli Provincial Bertrand de Boutray and competition winner Oleg Vetkov.

2 Chef Director Mark Davis, CEC, Bailli Provincial Bertrand de Boutray and Conseiller Culinaire Provincial Hervé le Biavant, CEC, CCE.

3 San Francisco Chef Rôtisseur Jerry Clopp, CEC, Chef-Instructor/San Francisco Vice Chargé de Missions David Jones, CEC, CCE, CHE, Chef-

Instructor Cindy Kushet, Conseiller Culinaire Provincial Hervé le Biavant, CEC, CCE, and Chef

Director Mark Davis, CEC.

1 2

3


By Helen Cappuccino, Northeast Chargée de Presse Provincial/Buffalo Bailli

The Northeast Regional Young Chefs Rôtisseurs Competition, held

during the region’s assemblage the weekend of April 25-27, was sched-

uled to take place at Schenectady County Community College but was

moved to the Board of Cooperative Educational Services site due to a

power outage the morning of the competition. Despite the last-minute

venue change, the five competitors remained unflappable, plunging

with verve into preparing their three courses with limited assistance

from SCCC student-chef volunteers.

Kitchen judges SCCC Dean/Albany Chef Rôtisseur David Brough,

CEC, and SCCC Professor/Albany Maître Rôtisseur Michael Niccoli,

CEC, carefully monitored the kitchen skills, preparation, and timing

of the young chefs, who sought unique ways to use the mystery basket

items to create visually appealing, flavorful meals for the judges. The

baskets contained bacon, shrimp, duck breast, fiddleheads, sunchoke,

pomegranate, passion fruit, branzino, and farro.

Vice Conseiller Culinaire National Martin Frei, as well as Albany

confrères Chef Rôtisseurs Joan Dembinski, Jose Arteche, David

Campbell, and Conseiller Culinaire Provincial Widjiono Purnomo,

served as tasting judges. Only two of the competitors had previously

participated in a culinary contest, and none had ever used a mys-

tery basket. Nonetheless, their results were impressive. In the end,

Spyridon Giannakoulopoulos prevailed. A graduate of Johnson &

Wales University, Mr. Giannakoulopoulos, who was sponsored by the

Boston Bailliage, currently works at the Three Village Inn in New York.

The young chef was honored to receive accolades from Bailli Délégué

National Harold Small as well as the judges, who look forward to fol-

lowing his progress as he competes in the national competition in June

in Las Vegas.

NORTHEAST REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION

Tenacious Young Chefs Impress

1 Bailli Provincial Gabor Huszar, Conseiller Culinaire Provincial Widjiono Purnomo, winner Spyridon Giannakoulopoulos, Bailli Délégué National Harold Small and Vice Conseiller Culinaire National Martin Frei. 2 Conseiller Culinaire Provincial Widjiono Purnomo and Albany Chef Rôtisseur Michael Stamets. 3 Kitchen judges SCCC Dean/Albany Chef Rôtisseur David Brough, CEC, and SCCC Professor/Albany Maître Rôtisseur Michael Niccoli, CEC. 4 Winner Spyridon Giannakoulopoulos. 5 Competitors, judges and Chaîne officers.

1 2 3

4 5


BEAUMONT

A Night at the CrosbyBy Kate Hambright, Vice Chargée de Presse

“Oil!” was the cry across the nation on January 10, 1901, when the

Lucas gusher came in on the Spindletop oil field in Beaumont, Texas, pro-

ducing more oil in one day than the rest of the world’s oil fields combined.

With this event, America’s biggest oil boom was created. Almost overnight

Beaumont’s population soared, and everyone wanted to stake a claim or try

their hand at wildcatting. At the epicenter of this whirlwind of activity stood

the Crosby House, Beaumont’s premier hotel and a gathering place for busi-

ness tycoons, oilmen, and all manner of speculators.

The business-district landmark stood for the best Beaumont had to offer

in 1901. A menu from the Crosby dining room was the inspiration for the

Beaumont Bailliage’s induction dinner on October 4. Owner/Chef Debbie Bando-Duit, AAC, CEC—

former Beaumont bailli—prepared the spectacular meal at her restaurant Bando’s.

Chef Bando-Duit delighted attendees by personally serving fried oysters Rockefeller at the

reception. Argentier National Rufus Cressend presided over the induction ceremony, during which

several new members joined the chapter. His lovely wife, New Orleans Bailli Yvette Cressend, was

also a most welcome guest at the festivities.

Following dinner, Bailli Pat Daleo thanked Chef Bando-Duit and her team for orchestrating a

truly remarkable evening. Well-deserved praise, indeed! The grandeur of a bygone era still shim-

mered in the air as Chaîne friends bid each other adieu and drifted into the starry night.

(Above) Bailli Pat Daleo, Officier Suzanne Johnson and Vice Chargée de Missions Sharon Kosboth.

(Below) Chevalier Don Fearn and Vice Chargée de Presse Kate Hambright.

CINCINNATI SOCIÉTÉ MONDIALE DU VIN

The Three B’s (and More) of Italian WineBy Graig Smith, Vice Chargé de Presse

Rudy Basile of Vias Imports was the guest

speaker at the Cincinnati Mondiale’s gather-

ing at Heidelberg Distributing Company in

Hebron, Kentucky, on October 14. Although

the focus was on the classic “three B’s”

of Italian wine—Barolo, Barbaresco, and

Brunello—Vice Echanson Mike Monnin inge-

niously introduced some other wines that

indirectly fit with the “B” theme. With Owner/

Chef Michael “Funky” Forgus of Funky’s

Catering providing the gourmet meal, we knew

were in for a spectacular evening!

Mr. Basile started us off with Bruno

Broglia Gavi di Gavi 2002. Although this

author was looking forward to

the big Italian reds to come,

this wine, with its delicate

fruit and excellent balance

of body and acidity, was a

crowd favorite. We were then

treated to generous pours of

a Barbaresco; three Barolos (including an out-

standing Damilano Barolo Cannubi 2009); two

Brunello di Montalcino offerings; and a 2007

San Leonardo Bordeaux blend from Trentino.

Mr. Basile’s informative, engaging commentary

included details about the winemaker and

region for each selection.

As always, Funky’s Catering provided a

delicious buffet dinner. The exquisitely pre-

pared fare worked wonderfully to showcase

the wines. In the final analysis, Vice Echanson

Monnin expertly orchestrated the pairing of

superb wines and gourmet offerings, showing

us that learning can be fun indeed!

Owner/Chef Michael “Funky” Forgus, Vias Imports representative Rudy Basile and Vice Echanson Mike Monnin.


DELAWARE VALLEY SOCIÉTÉ MONDIALE DU VIN

Pio Cesare Wine DinnerBy Ellen Rosenberg, Vice Chargée de Presse

On October 10, at Paradiso res-

taurant in Philadelphia, the Delaware

Valley Mondiale was pleased to host Winemaker Pio Boffa, a fourth-generation member of the Pio Cesare family

and current owner of its famed winery in Alba, Italy. Mr. Boffa proudly continues the legacy of his great-grandfa-

ther, who, in the late 1800s, was among the first winemakers to believe in the tremendous potential and quality of

Piedmont wines. The family has great respect for the terroir and historically has kept production low in order to

produce wines of the highest quality.

Owner/Chef Lynn Rinaldi—a longtime fan of Pio Cesare wines—designed a flavorful menu to accompany

Arneis 2012, Piodilei Chardonnay 2010, Nebbiolo Langhe Barolo 2010, and Moscato d’Asti. During dinner, Mr.

Boffa spoke of the history and evolution of his family’s winery as well as his expectations for the next generation of

Pio Cesare winemakers.

Following the delicious meal, Chef Rinaldi and her team were applauded by all in attendance as Bailli Brian

Thorne, Vice Chancelier-Argentier Matthew Karstetter, and guest of honor Pio Boffa presented her with a com-

memorative Chaîne plate.

ÉTOILE SOLITAIRE

The Hundred-Foot Journey DinnerBy Franklin J. “Jay” Harberg, Jr., Vice Chargé de Presse

“You French don’t know anything about fine dining!” was the

good-natured charge of Owner/Executive Chef Kiran Verma of the

highly acclaimed Kiran’s restaurant in Houston. “Who eats a salad just

before dessert?”

“What do you know?” retorted Owner/Executive Chef Jacques Fox

of the equally acclaimed Artisans Restaurant. “You Indians put so much

spice on everything, who can taste the food?”

And so went the Étoile Solitaire Bailliage’s Hundred-Foot Journey

dinner as the two talented chefs served delicacies from their respec-

tive cultures at Kiran’s on January 25. Inspired by the film of the same

name, the evening opened with tasty appetizers, which left Chef Kiran

with a slight edge. Chef Jacques moved ahead in round two with foie

gras with tomato tartes Tatins and foie gras ice cream to which Chef

Kiran responded with tandoori prawn and scallop. She temporarily

retook the lead with her “Fire and Ice” intermezzo. Not to be outdone,

Chef Jacques produced a crowd-pleasing entrée of stuffed quail leg and

roasted breast mathurini style.

The chefs collaborated to reach new heights with the dessert,

sending everyone home with smiles on their faces and dreams of an

international culinary brotherhood.

Our bailliage continues to enjoy extraordinary dining experi-

ences thanks to the creativity, organization, and enthusiasm of Bailli

Robyn Wood and the support of Vice Chancelier-Argentier Jaci Day,

Vice Conseiller Gastronomique Marc Borel, Echanson Provincial Bill

Ridelhuber, Vice Chargé de Missions Jim Wood, and Vice Chargé de

Presse Jay Harberg. Please contact us to be added to our mailing list and

join us for our next amazing event!

Pio Cesare Owner/Winemaker Pio Boffa, Pio Imports Owner Bart Pio, Donna Pio, Bailli Brian Thorne, Vice Chancelier-Argentier Matthew Karstetter, Paradiso Owner/Chef Lynn Rinaldi and Foundation Chair Hon./Pair Shelly Margolis.


HILLSBOROUGH

Dining at Belvedere CoveBy Clarine Hatfied, Vice Chargée de Presse

It was a beautiful, sunny day at the San

Francisco Yacht Club in tranquil Belvedere

Cove for the Hillsborough Bailliage’s summer

event on July 13. The oldest yacht club west

of the Mississippi, it was founded in 1869

in San Francisco and relocated to Belvedere

in 1937. During the champagne reception,

attendees mingled on the deck enjoying

views of the boats moored in the harbor.

Dinner was served in the Commodore

Room adjacent to the deck among the club

trophies. After Bailli Lois Gogol welcomed

the group, Echanson Provincial Honoraire

Orley Hatfield provided commentary on

the evening’s wines. Bailli Honoraire Harry

Dokouzian elevated Officier Joe Bronzini,

a longtime member of the Hillsborough

Chapter.

Following several delightful courses,

the succulent entrée of grilled lamb rack was

paired with Produttori del Barbaresco 2009

from Piedmont. Napa-Sonoma Vice Echanson

Ron Fenolio gave a brief history of the wines

produced in this region of Italy. The meal

closed with a delicious peach cobbler.

Bailli Gogol thanked Executive Chef

Reny Madrid for the superb meal and pre-

sented him with a Chaîne plaque. Dame de

la Chaîne Rachel Leader, who is a member of

the yacht club, was thanked for arranging the

event there. All agreed that it was the perfect

way to spend a summer evening, and it was

with some reluctance that they left the gor-

geous setting.

GRAND BAHAMA

Once Upon an Autumn EveningBy Del Foxton, Vice Chargée de Presse

With breezes cooling the air on November 24, Grand Bahama Bailliage

members assembled for their fall season opener at the award-winning Flying

Fish Modern Seafood restaurant—an island favorite. Attendees were greeted by

Owner/Chef Tim Tibbitts and his team, who were ready to present a unique gastronomic experience.

The attentive staff filled our glasses with Biagio Prosecco Brut N.V. in preparation for the

molecular gastronomy offering of 63° egg, which was attractively plated with wild mushrooms and

peas on a baguette.

Arriving next was ricotta gnudi prosciutto with oyster mushrooms and truffle powder, perfectly

enhanced by Bollini Pinot Grigio 2012 from Trentino, Italy. Chef Tibbitts continued to delight our

palates with a culinary classic: rabbit ballotine with rabbit mousse. The dark fruit aromas and rasp-

berry flavors of Echelon Pinot Noir 2010 made it an ideal mate for this dish.

A variation of another culinary classic followed. Venison Wellington with beets and fennel

found an excellent partner in Inspiración Valdemar Selección 2011 from Rioja, Spain.

A South African dessert wine provided a subtle balance for the sweet finale of poached apple

with vanilla bean streusel. For each dish so skillfully created by her husband, Sommelier Rebecca

Tibbitts chose a superb wine pairing.

It was another exquisite meal at Flying Fish and a great way to kick off our Chaîne season!

(Above) Katybel Taylor, Chevalier Andre Feldman, Chevalier Bill Willms, Chevalier Robert Anglade, Alison Anglade and Tory Carter.

(Below) Bailli Frederic Ossude, Alexandra Rademaker and Rory Paton-Ash.

(Above) Bailli Lois Gogol, Dame Rachel Leader and Executive Chef Reny Madrid.

(Below) Napa-Sonoma Vice Echanson Ron Fenolio and Echanson Provincial Hon. Orley Hatfield.

PHO

TOS

BY D

UN

CAN

MU

LLIS


KANSAS CITY

Autumn AnthocyaninsBy Michael D. Foster, Bailli

It is no coincidence that the

Kansas City Bailliage’s annual induc-

tion dinner always follows the

anthocyanin displays presented in

deciduous trees. Red-, purple-, and

orange-hued leaves announce the

arrival of autumn, signaling the harvest

and reminding us to be grateful for the

many blessings received throughout

the year.

At these events, we greet old

friends, share travel tales, and brag

about offspring who no longer reside in

our basements. We also meet our chap-

ter’s newest members. Our most recent

induction dinner, held at the Carriage

Club on November 15, opened with

a ceremony officiated by Bailli Mike

Foster. Inductees felt the touch of cold

steel on their shoulders as he welcomed

each into the Chaîne fold. In addition,

one officer was elevated, and three con-

frères received “Share the Chaîne” pins.

Ruby-red and violet-hued wines

evoked the rapidly changing, vibrant

leaves just beyond the windows.

During the intermezzo, many attend-

ees commented on the beautiful,

glass-columned centerpieces featuring

lovely fleurs-de-lis. What a night to

remember! Although there were no ice-

bergs, we did have to navigate our way

around the ubiquitous anthocyanins!

HILLSBOROUGH

Waterbar Under the Bay BridgeBy Clarine Hatfield, Vice Chargée de Presse

Waterbar, a San Francisco dining spot known for its delicious seafood

and panoramic views of San Francisco Bay, was the venue for the Hillsborough

Bailliage’s event on June 14. Nestled under the Bay Bridge, Waterbar offers spectacular views

of the bridge with its twinkling lights.

The champagne reception was held on a private terrace in the Bridge Tower. One

attendee observed that it felt like being on a ship going out to sea. An exquisite four-course

menu planned by Executive Chef Parke Ulrich and executed by Chef de Cuisine Justin Baade

was served in a beautiful room next to the terrace.

For the entrée, one could choose cedar-baked salmon or pepper-crusted beef filet. The

salmon was paired with Roar Sierra Mar Vineyard Pinot Noir Santa Lucia Highlands 2011,

while the beef was matched with Jordan Cabernet Sauvignon Alexander Valley 2010, which

the group agreed was one of the evening’s best wines.

A graduate of the Culinary Institute of America, Chef Ulrich strives to serve simple, deli-

cious food that is fresh, healthy, and locally grown. His menus at Waterbar change daily.

Following dinner, Bailli Lois Gogol presented Chef Ulrich and Chef de Cuisine Baade

with a Chaîne plaque and thanked Vice Conseiller Gastronomique John Lund and Dame de la

Chaîne June Lund for arranging this wonderful evening.

(Above) Vice Conseiller Gastronomique John Lund, Chef de Cuisine Justin Baade, Bailli Lois Gogol and staff.

(Below) Dame Kathryn Loughran, Officier Tom Loughran and Ecuyer Molly Loughran.

Dame Elena Wahbeh and Bailli Mike Foster.

Chevalier Luke Dlabal and Vice Echanson Hon. Brian Williams.


(Above) Bailli Provincial Hon. Michael Martello, Laura Stahl, Sandhi Vineyards Sommelier Raj Parr and Professionnel du Vin Ronald Chaplan.

(Right) Silicon Valley Vice Chancelier-Argentier Sally Swanson and Officier Stephanie Harkness.

SAN ANTONIO SOCIÉTÉ MONDIALE DU VIN

Faux in Love with BordeauxBy Mia Rosen

When Daylight Saving Time ends in the fall, winter

seems instantly upon us.. Whether one is heading home

or going out for the evening, nighttime sneaks up quickly. In the dim, early-evening light of November 6, San Antonio

Mondiale members gathered at Frederick’s Bistro for an exclusive wine tasting hosted by Vice Echanson Jeff Degner,

a Certified Sommelier by the Court Master of Sommeliers. Attendees played the role of wine broker, closing the gap

between producer and consumer. Vice Echanson Degner skillfully culled an assortment of Bordeaux for the eager taste

buds of our group of faux wine brokers.

Frederick’s Bistro is owned by Chef Frederick Costa, who was born in Vietnam and raised in France. He is known

for creating decadent fusion dishes with a heavy French influence and a beautiful touch of Vietnamese umami.

The Bordeaux we tasted came directly from the producers. These novelty wines are ready to be introduced to

the American market pending market-purchase requests. The choices were delightful and varied in flavor and style.

Tasters took notes on vintage, nose bouquets, and color variation. Throughout the evening, conversation flowed freely

and laughter rang out through the room. At last, our contented group of faux wine brokers re-entered the fall’s elegant

darkness for the trip back home.

vineyard. After lunch, as Chambellan Provincial/Bailli Glenn Hammer

made introductions, a selection of French cheeses replaced the lunch

buffet to round out a perfect afternoon.

MONTEREY PENINSULA

Bastille Day Picnic By Mark Burger, Vice Chargé de Presse

On July 13, the Monterey Peninsula Bailliage held its annual Bastille

Day picnic at Indian Village, a little-known private picnic ground just off

of the famous 17-Mile Drive in Pebble Beach.

As attendees drove past the Cypress Point Golf Club, a French flag

waving in the breeze let them know they had found the turn off. Amid a

grove of very old Monterey cypress and pine trees was a splendid open

picnic area, complete with fire pit.

Chef Terry Teplitzky, owner of the long-established Michael’s

Catering, tended the pit in which a leg of lamb was roasting on a spit in

true Chaîne style, filling the air with the delectable aromas of grilled meat.

Attendees enjoyed several passed hors d’oeuvres with glasses of crisp

Sandhi Rosé. The cool sounds of Mario Flores and his band passed among

the trees, mixing with the scents from the sea and the wood-burning grill.

Before the meal, Chef Teplitzky offered advice on how to eat his

barbecue oyster stew shooters. “Eating oysters is like eating Philly

cheesesteak. There is a stance you use so you don’t splash on yourself.

You stand with your feet shoulder-width apart and bend forward at the

waist so the oyster is about at the point of your shoes.”

As the grilled meats were served, Sommelier Raj Parr described the

Sandhi wines being served and the wine philosophy of this Santa Barbara

(Back row) Dame Sandi Goldner, Chevalier Harold Blewitt, Dame Jennifer Degner, Chevalier Randy Chudnow, Dame Fran Chudnow, Chargé de Presse Provincial Jim Ray, Dame Patricia Parker-Weber and Vice Echanson Jeff Degner; (front row) Officier Ladd Little and Bailli Vivian Ray.

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WASHINGTON, D.C.

Pizza, Prosecco, and People at Al DenteBy Claudette Veronica Ferron, Vice Chargée de Presse

The setting: celebrity chef and James Beard winner

Roberto Donna’s sophisticated trattoria Al Dente—

part urban chic, part Roma, all Washington. The idea:

introduce young foodies to the Chaîne and its ecuyers

and showcase the vibrant Washington, D.C. Bailliage

to other gourmet-minded guests. The goal: attract

dynamic new members to our exciting, energetic bail-

liage. The result: a wonderful success! Epicures, young

and youthful, new and seasoned, came together on

February 5 for an evening of gourmet food, bubbly, and

camaraderie.

Chasing away the winter blues, Chef Donna

tantalized diners’ palates with three kinds of crispy,

thin-crust pizzas, baked to perfection in his dramatic

centerpiece: a wood-burning oven. The meal would not

have been complete without Clara C Fiori

di Prosecco, a clean, floral, Italian bubbly

with hints of tropical fruit.

Yet, equally appealing and engaging

as the pizza and Prosecco was the lively

repartee, highlighting one of the Chaîne’s

lesser-touted fortes—the art of dinner conversation.

Whether it was stories of travel, romance, adventure,

entertainment, or art, the conversations among mem-

bers and guests were stimulating, eliciting smiles,

laughter, quizzical expressions, and timely retorts.

As old friends reminisced and new friendships were

forged, every conversation ultimately returned to the

joy of fine food, fine wine, and fine friends—the hall-

marks of the Chaîne des Rôtisseurs.

TULSA SOCIÉTÉ MONDIALE DU VIN

Triple Delight: The Wines of Portugal, Napa Valley, and Oregon By Steve Gerkin, Southwest Echanson Provincial Honoraire

At the Tulsa Mondiale’s three events at

the Summit Club each year, a different major

wine region is highlighted. Attendees are

treated to a delicious dinner, wines from the

featured region, and an educational program

designed by Echanson Provincial Honoraire

Steve Gerkin, a French wine scholar.

At the March 2014 gathering, Portugal

provided attendees with an ancient backstory

as well as an assortment of unfamiliar grapes,

including Alvarinho, Touriga Nacional, Tinto

Cão, Aragonez, and Periquita.

For their July event, Mondialites tasted

more familiar grapes fashioned into famous

Napa wines. At the Paris Wine Tasting in 1976,

Napa wines prevailed against

France’s most formidable red

Bordeaux and Burgundy Chardonnays, forc-

ing the entire world to take notice. Stag’s Leap

Cabernet Sauvignon won the red division,

while Château Montelena Chardonnay, also

from Napa, ruled the whites. Both found their

way into diners’ wineglasses that evening.

The educational portion of October’s

celebration of Oregon wines focused on the

pioneers of the early wine scene there. Susan

Sokol Blosser, David Adelsheim, Dick Erath,

David Lett, Dick Ponzi and others were the

“beautiful people” of the pubescent Oregon

wine industry. Pinot Gris, Riesling, Reserve

Pinot Noir, a Syrah from the southern level of

Oregon appellations, and a late harvest Ribbon

Ridge Pinot Noir rounded out the pours. The

diversity and quality of the offerings strength-

ened the grandeur of the northwest experience.

The Tulsa Mondiale continues its com-

mitment to providing regional wine and

food adventures for this important Chaîne

subgroup.

Chevalier Clark Bundren, Dame Mary Bundren, Dame Heather Revelis and Vice Conseiller Culinaire Andy Revelis.

1 Vice Conseiller Gastronomique Thomas Walsh, Kaan Zaimoglu, Chevalier Allan Kam, Chevalier Taner Gokmen Bolayir and Bailli Judith Mazza.

2 Chevalier Taner Gokmen Bolayir, Amanda Medlock, Kaan Zaimoglu, Dame Nicole Schiegg, Sam Page, Ecuyer Chelsea Clark and Michael Welch.

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