La Chaine Coast to Coast - la Chaine des Rotisseurs

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse
Bonne Cuisine
(Submitted by Josie Richard, Bailli Régional)
Earlier this year, the Nova Scotia Bailliage conducted a
membership survey. Since that time, we have been very
busy incorporating the recommendations from our
membership (to add more educational activities, to
continue variations in our venues and activities and to
have events during weekdays and /or Sundays to facilitate
attendance of our professional members) into our calendar
of events.
We also want to showcase and pay tribute to our
professional chefs who have created amazing gastronomic
experiences for our members over the years- to show our
appreciation to what they have done and continue to do for
La Chaine! Here is just a sampling of the events:
Confrères enjoyed a culinary demonstration and dinner
hosted by Margaret Carson, proprietor and chef of Bonne
Cuisine. Originally from England, she arrived in Nova
Scotia in 1978. Trained in the culinary profession in
France and England, Margaret began her career in Canada
as an instructor with the N.S.C.C. Over the years,
Margaret has developed and run many advanced cooking
courses for upgrading professional cooks and chefs, as
well as offering many evening courses to non-professional
students. Members were given a hands-on experience on
how to prepare porcini mushroom risotto, caramelized
fennel, and a Tuscan lamb dish, with tiramisu as dessert.
The 16 attendees thoroughly enjoyed the experience and
were delighted with the outcome of this dinner.
Chives Canadian Bistro, Halifax
Plate Judging 101
This Dîner Amical was hosted by Executive Chef Craig
Flinn, Maître Rôtisseur, and Darren Lewis, co-proprietors.
Craig earned his Bachelor of Arts (BA) degree from Saint
Mary in 1993 and obtained his Culinary Arts diploma at
the Canadian Culinary Institute, PEI. He subsequently
went on to Europe where he was trained in classical
French cuisine and worked at London's famed hotel,
Fairont The Savoy. He had authored several cookbooks
and won several awards for himself and Chives, the latest
being the Gary MacDonald Culinary Ambassador of Nova
Scotia Award in November 2012.
Prior to our Jeunes Chefs competition judging, the
Bailliage held a well received and appreciated session on
Plate Judging 101, led by our Vice-Conseiller Culinaire,
Chef Christophe Luzeux, who provided tips and
information on what to look for when scoring a black box
competition.
Café Chianti
To introduce a new prospective member restaurant to La
Chaîne, we held a Dîner Amical at Café Chianti, hosted by
restaurant owners Helen and Jan Wicha, along with Chef
Terry Vassallo and Restaurant Manager Simone
Mombourquette and their team. Chef Vassallo, a native of
Nova Scotia, graduated from the Malaspina Culinary
School in Vancouver. He apprenticed at the Star Anise
and Le Crocodile Restaurant. He has worked at the Keltic
Lodge, Five Fisherman, Seven, Sweet Basil, and was at
Trattoria Della Nonna in Lunenburg for six years prior to
joining Café Chianti. Chef Vassallo won the silver medal
at the 2013 Gold Plate competition in Halifax. He was
invited to join the culinary team for the Canadian athletes
at the Olympics in Sochi last February 2014. Chef
Vassallo did not disappoint the attendees and was
extended overwhelming positive feedback and
endorsement from everyone.
Fleur de Sel, Lunenburg
Chef Craig Flinn, owner of Chives Bistro.
This black tie dinner was hosted by Executive Chef
Martin and his wife Sylvie. Chef Martin graduated from
the two-year Le Cordon Bleu program at the Scottsdale
Culinary Institute in Arizona and is a member of our
Bailliage. He brings to us a world of experience, having
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
Annual Pig/Lamb Roast
worked in various establishments in Nova Scotia and
Europe, including a Michelin one-star restaurant, the
Commons Restaurant in Dublin, Ireland; and a Michelin
two-star restaurant in Lyon, France. Chef Martin has won
several national and provincial awards as a testament to
his culinary excellence; the most recent was the gold
award at the Nova Scotia 2013 Gold Medal Plates
competition held at the Cunard Centre in Halifax.
Our annual pig/lamb roast fundraising and chef
appreciation event was hosted by Josie and Rémy Richard
at their seaside residence - with a record breaking
attendance of 60 people, although we missed the usual
sunshine and the full moon! The icing on the cake was our
celebrated chefs in attendance – allowing us to honour
them for having prepared the many exceptional dinners for
us over the years! The list included Chefs Christophe
Luzeux, Luis Clavel, Craig Flinn, Martin Salvador and
Brenan Madill. To sincerely thank our professional chefs
for their culinary creations over the years, our members
showcased their own culinary skills through
accompanying contributions to the pig roast. The roasting
itself was mastered by Rémy Richard.
Chef Martin Salvador (centre), and his crew hard at work preparing the
black tie dinner.
Dinner Attendees.
The star of the pig roast fundraising event.
Dinner attendees.
Attendees of the fundraising and chef appreciation pig roast event.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
Wineries Tour and Sparkling Tasting
This fall, our members were treated to a wineries tour and
sparkling tasting in the valley, coordinated by the two of
our professional sommeliers, Bruce and Ardythe
Wildsmith. The proprietor and master cellar of L’Acadie
Blanc winery gave a very impressive presentation and
tastings of his special bottles – sparkling made a la
“méthode champenoise“, which was thoroughly enjoyed
by all. Ardythe and Bruce handed out quizzes and prizes
to participants, which was an excellent motivator to retain
knowledge gained as well as making the experience a lot
of fun! We also visited and tasted more sparkling at
Blomidon Winery and concluded our wine tasting at the
Grand Pré Winery where we were hosted by Chef Jason
Lynch, and his wife Beatrice, proprietor and manager of
the Le Caveau. Chef Jason is a native of Wolfville who
graduated from the Cordon Bleu Culinary School in
Ottawa. He prides himself in using regional and local food
products with an international flair. Le Caveau was
awarded 2010 Establishment of the Year by NSACC and
has received recognition as one of the world’s 20 Best
Wineries Restaurants in 2011 by the Wine Access
magazine. Chef Jason treated us to a delightful and
delicious lunch which was thoroughly enjoyed by
everyone.
Luncheon at Le Caveau Restaurant after the wine tour.
Executive Chef Jason Lynch, Le Caveau Restaurant of Grand Pre
Winery.
Seasons Restaurant at Atlantica Hotel
Our last event prior to this newsletter and the national
meeting was a black tie dinner at Seasons Restaurant at
Atlantica Hotel in Halifax, hosted by Executive Chef Luis
Clavel, Maître Rôtisseur, along with Jeunes Chefs
Canadian Champion, Sous Chef Brenan Madill and their
brigade. Chef Luis graduated from the apprenticeship
program of the Nova Scotia Community College Red Seal
Certification Program. He has received numerous culinary
awards accomplishments over the years, including Chef of
the Year for the Nova Scotia Association of Chefs and
Cooks for 2008 and 2009 consecutively; Gold Medal
winner in 2007 and 2008; Grand Prix winner in 2010 at
the Atlantic Provinces Culinary Exhibition with Team
Nova Scotia; and placed first with Team Atlantic
Provinces for the Americas Chefs competition in Miami
Beach, Florida. He is a member of the Canadian Olympic
culinary team and the mentor for Chef Brenan Madill,
who won the gold at the national Jeunes Chefs Rôtisseurs
competition in 2012. Brenan Madill represented Canada
at the international competition in Turkey in 2013.Chef
Luis prepared an exotic and amazing menu, with
gastronomic dishes that challenged the palates and
delighted the attendees. What an amazing meal!
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
Bailliage de Montréal
The Bailliage du Montréal recently held a Dîner Amical at
the intimate 34 seat La Chronique restaurant. With food
that’s as gorgeous as it is delicious, La Chronique is
among Montreal’s finest, the wine pairings are brilliant,
and the service has always epitomized the word solicitous.
The restaurant’s French market cuisine impresses with all
the elements that make haute cuisine haute: a balance of
flavours and textures, impeccable technique, pristine
ingredients, swish presentations. Chef-owner Marc De
Canck has long been considered one of Montreal’s best. A
Belgian native, De Canck has a European vision that, for
the past seven years, has been continued by a younger
chef de cuisine, De Canck’s talented stepson (and partner)
Olivier de Montigny. The style under de Montigny
remains bold, yet there is a refinement of flavour that
continues from the early days.
La Chronique
Executive Chef Luis Clavel.
Tartare de thon
avocat, concombre et laque soya/érable
Portugal, Douro d.o.c., Barros 2013
Risotto au homard
pois verts, tomates, estragon, émulsion yuzu
California, Sauvignon Blanc, Spottswoode 2012
Suprême de caille farci au foie gras,
courge musqué, marmelade d’échalotes
Valpolicella d.o.c., Classico Sottto le Fresche Frasche,
Villa Bellini 2013
Cerf de Boileau
pdt à la moutarde, chou de Savoie, sauce Périgourdine
Crozes-Hermitage a.c., Alain Craillot 2011
La gourmandise sucrée au chocolat Valrhona
Executive Chef Luis Clavel with Sous Chef Brenan Madill and Jamie
Kerr.
Bailliage de Toronto
(Submitted by Jason Clarke, Bailli Régional)
Indie Ale House
The Indie Ale House Brewing Co is a small independent
craft brewery making big flavourful ales in Toronto. Not
fond of rules, beer style guidelines or people telling them
what they can and can't do, their beers and food try to
reflect this attitude and their quest to make something that
will leave an impression.
Dinner attendees.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Toronto continued
The members and guests of the Bailliage de Toronto spent
an enjoyable evening learning the history of the craft, the
types of beer and enjoying some food and beer pairings
created by world-class chef Todd Clamo, all guided by
one of the Indie Ale House specialists. With over a
hundred different types of beer made, many currently
ageing in various wine/whiskey/port/tequila barrels, we
were lucky to have some of these available in our exciting
flight of five different crafted beers, each complemented
by specialty foods.
Craft Beer Tasting
Indie Ale House
Hopped honey mustard roasted crown of pork, chick pea, cipollini and
apricot sugo.
Hot Smoked Coho Salmon
Candied Fennel, Kale, Radish, Blood Orange Antiboise
Hopped Honey Mustard Roasted Crown of Pork
Chickpea, Cipollini and Apricot Sugo
Strawberry & Rhubarb Mess
Meringue Crunch, Vanilla Cream, Fresh Basil
Strawberry and rhubarb “mess” with meringue crunch, vanilla cream,
fresh basil.
A “Spanish Tour” in Toronto
Beer Explained!
Cheers!
The Bailliage de Toronto enjoyed a “Gastronomic Tour of
Spain,” specially created by Chef Oliver Li at The Chef’s
House restaurant in Toronto. The Bailliage also took the
opportunity to recognize Ryan Sharp, the winner of their
Regional Jeunes Chefs Rôtisseurs competition, and
presented him with the Bailliage’s trophy.
La Chaîne – Coast to Coast – Coast to Coast – Coast
A “Gastronomic Tour of Spain”
The Chef’s House
Reception
Gazpacho en un Vaso de Medida
Chorizo in Vino Tinto
Prosecco
Menu
Fruta del Mar en Pimientas
Piquillo Pepper Filled with Salt Cod / Grilled Octopus,
Charred Green Onion, Romesco
Daniel Lenko Chardonnay, VQA
Rainbow Trout
Pan-Seared Rainbow Trout, Jamon Sauce
Karlo Estates Riesling, VQA
Cocido Madrileno
A Historic Madrilenian stew of Chickpeas and Meats
Dating to the 1500’s
Di Profio Gamay Noir, VQA
Torta Mallorquina de la Almendra
Majorcan Almond Cake, Olive Oil Ice Cream
Karlo Estates Port, VQA
Piquillo pepper filled with salt cod/grilled octopus, charred greens and
romesco.
Pan-seared rainbow trout with jamon sauce.
Cocido Madrileno.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Toronto continued
(left to right) Jason Clarke, Bailli Régional du Toronto with Dining Room
Manager Scott MacKenzie..
(left to right) Jason Clarke with Executive Chef Oliver Li and Chef
Chelston Fernandes.
A “Reception & Dinner in the Lawn”
The Bailliage enjoyed an early summer reception and
dinner in the lawn at the Toronto Hunt Club. Established
in 1843, the Toronto Hunt Club is a private club owned
exclusively by its members. The club has one of the finest
locations in the Greater Toronto Area, with a spectacular
setting and unrivaled vistas overlooking the bluffs of Lake
Ontario. It is truly a hidden gem in the heart of the city,
located just minutes from downtown Toronto.
(left to right) Patrick Hillis; Ryan Sharp with his wife.
La Chaîne – Coast to Coast – Coast to Coast – Coast
A “Reception & Dinner in the Lawn”
Toronto Hunt Club
Reception
Suckling Pig on a Spit
Chablis Fevre Champs Royaux 2012
Cremant De Bourgogne Luquet
Dinner
Iron Seared Dry Scallop
Cream corn with light tomato and bacon salsa
Micro basil seedlings
Bourgogne Chardonnay Faiveley 2010
Rare Duck Breast
(left to right) Edgar Osoteo, supervisor, beside Sous Chef Michael Bross
and First Cook Alfred Hu with their Chaîne plates
Resting on a wild rice pancake
Wild cherry and balsamic syrup
Cote du Rhone Dom Du Bois 2010
Roasted Lamb
With truffle and fava bean purée
Roasted garlic jus
Chateau Franc Cardinal, Bordeaux 2006
Berry Mille-feuille and Belgium Chocolate Mousse
Grand Marnier Anglaise and raspberry puree
Confection crisp
Chapoutier Banyuls 2010
Jason Clarke, Bailli Régional, with serving brigade.
Patio and lake on a cloudy day
Confrères gather at the reception.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Dinner and a Movie
In September, the Toronto Bailliage held a Dîner Amical
at Bosk, the signature restaurant at Shangri-La Hotel,
Toronto. Receiving the Best of Award of Excellence,
Wine Spectator, 2013 and 2014, the restaurant brings to
life natural ingredients harvested at their peak from a
network of respected global suppliers and carefully crafted
to create Asian inspired, distinctly Canadian modern
cuisine.
After hors d’oeuvres and dinner, the evening was
topped off with a movie in the Shangri-La’s private movie
theatre, with thanks to confrère Hani Roustom, executive
assistant manager, who made the theatre available to the
group.
Dinner and a Movie
Bosk Restaurant, Shangri-La Hotel
Passed Hors D’Oeuvres
Foie Gras, Profiterole, Cocoa
Dungeness Crab, Watermelon, Coriander
Roasted Mushroom, Brioche, Parmesan
Four Course Menu
Hamachi Sashimi
Horseradish, apple
Brokenwood Semillon 2011, Hunter Valley, Australia
Confrères gather for hors d’oeuvres.
Lobster Risotto
Parmesan cheese, truffle, lobster emulsion
Ferrari-Carano Chardonnay 2011, Sonoma County, California
Got Whiskey?
Cumbrae Farms Beef Strip Loin
Bone marrow, chanterelle mushroom, onion, red wine jus
Craggy Range “Te Kahu” 2010, Gimblett Gravels, New Zealand
Lemon | Blackberry | Vanilla
Lemon curd, almond sponge, blackberry puree, vanilla ice cream
Stratus Red Icewine 2010, Niagara on the Lake
Cumbrae Farms beef strip loin.
The movie!
The Toronto L’Ordre Mondial held a scotch tasting at
Toronto's most authentic Scottish pub, The Caledonia - in
traditional Scottish style and attire if you dared.
Conducted in a comfortable private room, Marc
Laverdiere (Macallan and Highland Park Ambassador in
Canada and Keeper of the Quaich) took attendees on a
fascinating journey of the Macallan history and the six
pillars of the Macallan foundation. He then guided us
through an exceptional tasting paired with traditional
Scottish specialties to complement some of the world’s
truly finest single malt whiskeys.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Scotch Tasting
The Caledonia
Welcome Drink
Old Fashioned with Highland Park 12 year
Amuse Bouche
Highland Park Cold Smoked Atlantic Salmon
With Potato and Capers
The Highland Park 18 year
Filet Mignon in Puff Pastry
With Haggis, Mushroom Duxelle and a Macallan Veal Demi
The Macallan Sienna
Dessert
Traditional Scottish Dessert of Cream, Toasted Oats,
Heather Honey, Whiskey and Raspberries
The Macallan Ruby
Bailliage du Manitoba
(Submitted by Cameron Gray, Bailli Régional)
What a year 2014 has been for the Manitoba Bailliage - an
extremely active Dîner Amical schedule, increased Red
River College Culinary Arts Scholarship funding, a
successful Jeunes Chefs competition, the continuation of a
l’Ordre Mondial chapter and a grand summer barbecue.
In February, the year began on a sumptuous note with a
Dîner Amical hosted by Giacomo Appice, Maître
Rôtisseur, at his new restaurant Tre Visi Cafe where
attending Manitoba Bailliage members were wowed with
course after course of amazing cuisine with unique
ingredients and exceptional presentation.
Annually, the Bailliage hosts a Jeunes Chefs
competition under the supervision of Bernard
Mirlycourtois, Vice-Conseiller Culinaire. This past year,
five young chefs participated with Mackenzie Ferguson of
St. Charles Country Club emerging as the local winner.
The Manitoba Bailliage is now proud to sponsor four
scholarships presented to students enrolled in the Culinary
Arts Program at Red River College. The students annually
host a Dîner Amical for the Bailliage at which time the
scholarships are presented. Marco DeLuca, Vice-Chargé
de Missions, has taken on the responsibility of
coordinating this event which showcases the Chaîne to
future culinarians. The students work under the close
supervision of Red River College culinary arts instructors,
in the creation of the dinner which also enhances their
culinary education.
In May, Chaîne attendees were treated to a magnificent
Dîner Amical at Sydney’s, an upscale restaurant located in
the historic Forks Pavilion, where Chef Michael Schafer
executed an incredible dinner. Attendees were delighted to
be treated to the incredible elegance of the restaurant
along with exceptional cuisine and service.
A gourmet summer barbecue was hosted by Klaus
Leiendecker, Chef Rôtisseur, at Breezy Bend Country
Club to the pleasure of all in attendance. A perfect prairie
summer evening was enjoyed by all.
A September Dîner Amical was hosted at 295 York
where newly intronized Maître Rôtisseur Jesse Friesen
hosted his first Chaîne dinner His unique style of cuisine
and seasoning was evident in each course of the southern
steakhouse themed dinner. We look forward to Jesse
hosting future Chaîne events.
The l’Ordre Mondial group has enjoyed an active year
under the direction of Lawrence Ellerby, Vice- Echanson.
A wide variety of beverages were enjoyed, accompanied
by unique cuisine to complement, making for a most
enjoyable and educational year.
As always our Bailliage extends appreciation to Jim
Jaworski, Chancelier, on his exceptional selection of
outstanding wines to pair with each and every course
during our busy schedule of annual Chaîne events
The calendar of events for 2015 is taking shape and
promises to again be a very active year for the Manitoba
Bailliage. Dîner Amicaux, l’Ordre Mondial events and the
continuation of the Red River College Culinary Arts
Scholarship program along with the continuation of the
very important Jeunes Chef competition will all be part of
an exciting year ahead.
Cameron Gray, Bailli Régional (left); and Bernard Mirlycourtois, Vice Conseiller Culinaire; (right) present Mackenzie Ferguson from St.
Charles Country Club with the Jeune Chef trophy on winning the 2014
local competition.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary
(Submitted by Valli Arlette, Vice-Chargé de Presse)
Chef’s Table, Kensington Riverside Inn
Manitoba Bailliage members attending the 295 York Dîner Amical.
Kensington Riverside Inn is a little jewel, a boutique hotel
that has recently been granted a place in the prestigious
Relais & Chateaux association of establishments, which is
renowned for the highest quality of accommodation,
service, and attention to detail. Its restaurant, Chef’s
Table, has had a distinguished reputation for elegance and
excellence, and was awarded top honors by Avenue
Magazine in 2014. Our Bailliage was privileged to
experience a demonstration of their abilities at a stellar
Dîner Amical, executed by a small but very skillful
brigade. The harmony and efficiency of the team, both in
Chef’s Table, Kensington Riverside Inn
June 15 2014
Amuse Bouche
Foie Gras Cherry
Brioche Crumble
Michel Lynch Rosé, Bordeaux 2011
Rouget
Octopus, Clams, Shitake Mushrooms, Sakura Broth
Taittinger, Champagne, N/V
Cured Albacore Tuna
Cucumber and Mint Emulsion
Château Rahoul Blanc, Graves, 2010
Frogs Legs
Mushroom Royale, Watercress Coulis, Truffle Toast
Domaine l’Ostal Caze Estibals, Minervois 2011
Intermezzo
Rosemary and Olive Oil Sorbet
Saddle of Lamb
Beet “Soil” Sorrel, Carrot
Château Lynch Bages, Pauillac 2010
Cheeses
St. Agur, Beaufort, Cendrillon
Targe Coteaux de Saumur Botrytis, Loire Valley 2009
Dessert
Coffee and Tea
Beignet, Chai, Espresso
Armagnac Tenareze, Château de Pellehaut, 15 Year
La Chaîne – Coast to Coast – Coast to Coast – Coast
the kitchen and front of house, was evident from reception
to the final delicious moment of dessert.
We gathered on the patio to enjoy hors d’oeuvres of
house-cured salmon and gazpacho shooters, with a
refreshing glass of Michel Lynch Rosé. Tables were set in
the restaurant and lounge area to accommodate as many of
our enthusiastic members as possible. Staff in the open
kitchen calmly and efficiently put the finishing touches on
the many interesting courses we enjoyed.
Our Bailli Régional and host for the evening, Mark
Wilson, turned the honour of the accolade over to
Echanson Honoraire Roger Baekeland. His praise of the
very high quality of the service we had enjoyed was
echoed by all present. The elegance of the amuse bouche,
and the unique nature of the frogs legs and the intermezzo
were particularly noted in a menu of beautifully presented
courses. Wine pairings were outstanding. The service
brigade, small in numbers but mighty in performance, was
lauded for their outstanding performance.
As is the custom of the Calgary Bailliage, plates were
awarded to Guillaume Frélot, Maître de Maison, and
Michel Nop, Chef de Cuisine. These fine young men are
integral to the success of Kensington Riverside Inn and
head teams demonstrating skill and professionalism that
set the bar for fine dining and accommodation in Calgary.
Kitchen brigade prepares the hors d’oeuvres.
Saddle of lamb.
The tables await!
Foie Gras “Cherry”.
Octopus, clams, shitake
mushrooms, sakura broth.
Dessert
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary continued
Bailliage de Vancouver
(Submitted by Stephen Tredwell, Bailli Régional, and
Roland Milaire, Chargé de Presse)
Hawksworth
The Vancouver Bailliage celebrated the spring equinox
with one of Canada’s most celebrated culinary talents,
Vancouver’s own David Hawksworth. The York Room at
Hawksworth is an elegant 1920’s inspired grand salon that
proved an excellent backdrop to the creations of Chef
Hawksworth, whose most recent accolades include “Chef
of the Year” honours and Golden Plate awards for 2012
and 2013.
Roger Baekeland, Echanson Honoraire, delivers the accolade.
Baillis Régional Susan Sirri (Nanaimo) and Stephen Tredwell
(Vancouver) share ideas and champagne.
Duncan Ly, Executive Chef and Michel Nop, Chef de Cuisine, listen to
accolade.
Yarrow Meadows duck breast, leg meat “Bastilla” celeriac, stewed
lingonberry, accompanied by 2010 Domaine des Nuges Fleurie.
Chaîne plates presented to (left) Guillaume Frélot, Maître de Maison,
and Michel Nop, Chef de Cuisine by (far left) Mark Wilson, Bailli Régional
and Roger Baekeland, Echanson Honoraire.
Pineapple carpaccio, Tahitian vanilla crémeux, accompanied by 2001
Chateaux Loupiac.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Vancouver continued
Mme Ann Collette, Vice-Chancelier; Eric Arrouzé, Chef Rôtisseur; Guy
Collette, Chevalier.
Sous-chef at the food stations.
AGM - Shaughnessy Golf and Country Club
The annual general meeting, dinner and auction were held
at Shaughnessy Golf and Country Club. We were hosted
by Executive Chef Peter Crook, Maître Rôtisseur, whose
team presented a tour de force of food station entrées and
cold seafood buffet. The evening was enlivened by our
annual silent and live auctions featuring wines from the
cellar as well as custom dinners from Bruno Marti, Grand
Officier Maître Rôtisseur; and Michelle Jacob, Maître
Rôtisseur.
Auctioneer John McCallum, Chevalier; (left) and Bruno Marti.
Garden at Shaughnessy Golf and Country Club.
Duck confit, shallot tart, shaved pear and micro-greens.
Beet carpaccio with olive oil poached tomato.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Grey Monk, Kelowna
The Vancouver Bailliage is very fortunate to have
members in the Okanagan. A contingent from Vancouver
met with our Okanagan cousins at the Grapevine
Restaurant, which is within the grounds of the Gray Monk
Vineyards. Our host, Gray Monk Winery Executive Chef
and Maître Rôtisseur Willi Franz, led a tour of the cellars
and presented a masterful example of his farm to table
philosophy matched with award winning wines from the
Gray Monk cellar.
Farm to table at its best: Fresh picked carrot with carrot and squash
purée, baby turnip, angus filet with chanterelle cream sauce, veal demiglaze with fresh pea purée.
Chef Franz leads the group through the winery with a history of the
winery itself and an explanation of the evolution of the winery’s style.
The simplicity of 6-hour fresh-picked strawberries and cream.
The Pear Tree
(Clockwise from the left) Stanley Valnicek, Chevalier; Claire-Marie Jadot,
Chargée de Missions Honoraire; Robert Charlton, Vice-Conseiller
Gastronomique; Willi Franz, Maître Rôtisseur; Pamela Meir; Gisela Los
s; Ann Collette, Vice-Chancelier; and Herbert Maier.
(Clockwise from the left) Robert Penner, Chevalier; Monica Penner; Naisi
Huang; Patti Milaire; Steven Anderson; Louise Milaire; Roland Milaire,
Vice-Chargé de Presse.
The Vancouver Chaîne began the fall season with dinner
at the Pear Tree, the establishment of Vancouver Chef
Mentor of the Year and Vice-Consellier Culinaire, Chef
Scott Jaeger. The intimate environment of the Pear Tree
allowed Chef Jaeger to display the skills that had led him
to the Bocuse d’ Or in 2007 and to the Presidency of the
Chef’s Table Society in 2014.
The “36 component plate”— Chilled Dungeness crab, Stoney Paradise
tomato and white asparagus, accompanied by 2012 Max Ferd Richter
Riesling Kabinett-Braueberger Juffer Mosel.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Vancouver continued
General Manager and heart of the organization, Stephanie Jaeger
pauses amidst the flurry of activity.
Chef Jaeger explains the plating to his Sous Chef.
Bailliage de Nanaimo
(Submitted by Susie Sirri, Bailli Régional)
On Saturday, September 27th, members and guests from
the Bailliage de Nanaimo were treated to an exquisite
Dîner Amical at Hudson’s on First restaurant in downtown
Duncan, B.C. Located in an impeccably renovated 106year old heritage house and continuing the long trend of
great Chaîne dinners in the Cowichan Valley, Chef Daniel
Hudson and his wife Andrea showcased the best of the
valley with a five-course meal paired with some top
Island, B.C., and international wines.
(left to right) Celine Turenne, Chef Rôtisseur; David Osachoff, Chevalier;
Adolf Eitzenberger, Vice-Chargé de Mission; and Owen Wright, ViceArgentier, enjoy pre dinner champagne.
Fresh Smoked candied steelhead belly over celeriac potato salad,
accompanied by 2013 Domaine des Grachies-Rosé-Côtes de Gascogne.
Attendees at the Hudson’s on First restaurant.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Nanaimo continued
Lady leaning forward, Francis Ziebart with her husband, Jack Ziebart
beside her to the left. Man she is speaking with Dick Beamish across the
table. Standing: Malcolm Pinto behind former Bailli Tony Pearson
(seated).