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 CharlesRadlauer@aol.com

6-8 South Central Regional Assemblage Asheville, NC Contact: Bailli Provincial/Myrtle Beach

Tony Hirsh at (917) 612-6714 or wahirsh@aol.com

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 bertrand@bertrandchezvous.com

27-29 Midwest Regional Assemblage Kansas City, KS Contact: Bailli Provincial Renee

Wilmeth at (317) 727-5487 or wilmeth.renee@gmail.com

APRIL24-26 Northeast Regional Assemblage

Albany, NY Contact: Bailli Provincial Gabor Huszar at (203) 397-9322 or gabor.huszar@yale.edu

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

5

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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G A S T R O N O M E E X T R A ! 1 5F A L L 2 0 1 4

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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