54909 La Chaine NL vol5 iss2

Transcription

V
LA CHAINE
www.chainecanada.org
IN CANADA • VOLUME FIVE • ISSUE TWO
Are You Ready for Toronto?
Confrérie de la Chaîne des Rôtisseurs
Chapitre du Canada
Toronto, November 3 - 4, 2006
Be sure to plan on joining your confrères at the upcoming Chapitre du
Canada in Toronto from November
3-4, 2006 for an incredible weekend
event. The organizing committee has
put together a truly outstanding program, allowing attendees to sample
all of the history, charm and fabulous
cuisine Toronto has to offer. Here is a
brief overview of the events and
venues we will enjoy.
St. Lawrence Hall, 1855.
Welcome Reception St. Lawrence Town Hall
The Hall framed by trees in St. James Park.
Photos courtesy of the St. Lawrence Market.
The City of Toronto was incorporated
from the Town of York in 1834 and
for the first eleven years, city council
members met in temporary quarters
in a market building that once stood
on the southwest corner of King
Street East and Jarvis Street. This
brick structure, the second market
building to occupy the site, was built
in 1831 but burned down during a
great fire in 1849. It was replaced in
1850 by the St. Lawrence Hall, which
still stands today.
The exterior facade of the city hall,
with a frontage of 140 feet facing onto
Front Street, was built in contrasting
red brick and white stone in the
Georgian tradition. Above the threestorey centre block was a pediment
topped by a cupola with a clock. The
two wings extending on either side
were only two storeys high. On the
ground floor of both wings were various shops. On either side of the main
The Great Hall.
Ice sculpture graces lounge outside Great Hall.
entrance there were two archways,
which provided passageway from the
front of the building to a market area
in the rear where stalls of fruits,
vegetables and poultry were found.
Serving as the city’s public meeting
place, the hall has hosted numerous
memorable events over the years.
Continued on page 3
A note from the Bailli Délégué
Hayo Maier,
Bailli Délégué
CONTENTS
SOMMAIRE
1 Chapitre du Canada
1 Chapitre du Canada
2 Note from Bailli Délégué
– Hayo Maier
2 Le Mot du Bailli Délégué –
Hayo Maier
6 Canadian Chaîne Website
Redesigned!
6 Découvrez le nouveau site
Web du Bailliage du Canada!
7 Victoria Bailliage Visits
the Cowichan Water
Buffalo Dairy
7 Le Bailliage de Victoria visite
la laiterie de buffles de
Cowichan, sur l’Isle de
Vancouver
8 Vancouver Bailliage in
Review
10 Professional Spotlight –
As I write this, our confrères in Toronto are busily
putting the finishing touches on what I am sure will be
another outstanding 2006 National Jeunes Commis
Rôtisseurs competition and Chapitre du Canada, to be
held November 3 - 4, 2006. You will find details on the
weekend’s schedule in this issue of La Chaîne in Canada.
I invite all of you to join us in Toronto!
I would also like to take this opportunity to draw
your attention to our newly redesigned La Chaîne des
Rôtisseurs Bailliage du Canada website at
www.chainecanada.org. Please take a moment to visit
the site and, in particular, to visit the Professional
Directory for a comprehensive listing of those who
create the culinary masterpieces we all enjoy. Take time
to visit our member establishments to sample the
delights they prepare on a daily basis.
We are still looking for new members, as I mentioned
in the previous issue of La Chaîne in Canada. Our
Membership Committee of Samir Hanna and Vincent
Parkinson can assist any Bailliage in developing their
membership.
As always, I would like to conclude by reminding
you that the next issue of La Chaîne in Canada is
scheduled for early April 2007. Please address all
articles on past or future events (preferred in digital
format or other word processing program) and photos
(either as prints or high resolution digital files – with
separate captions either in Word or on your email) to
Eric Jones (Editor) at:
Eric Jones, President
Eric P. Jones & Associates Inc.
90 Welland Avenue, St. Catharines, ON L2R 2N1
Telephone: (905) 684-2771 Fax: (905) 684-4601
Email: [email protected]
The deadline for submissions for the next issue is
February 1, 2007.
Visit our website / Visitez notre site internet:
www.chainecanada.org
Chaîne des Rôtisseurs International website at
www.chaine-des-rotisseurs.net
2
Alain Pignard, Executive Chef
11 La Chaîne – Professional
Members Directory TearOut
15 La Chaîne –
Coast-to-Coast
22 Confrérie de la Chaîne
des Rôtisseurs
– Conseil National
8 Nouvelles du Bailliage de
Vancouver
10 Pleins Feux sur Chef Alain
Pignard
11 Annuaire détachable des
Membres Professionnels de la
Chaîne
15 La Chaîne d’un océan à
l’autre
22 Conseil National du Bailliage
du Canada
23 Baillis Provinciaux &
Baillis Régionaux
23 Baillis Provinciaux & Baillis
Régionaux
24 Upcoming Events
24 Calendrier des Dîners &
Chapitres
National Allied Member since 2005
NEWS AND NOTES
Shop on-line at the Bailliage
du Canada’s New E-Store!
Now, you can purchase all of your Chaine gifts and
accessories on-line through the Chaine Canada website.
Visit the store by going to www.chainecanada.org, then
clicking on the Gifts and Accessories section. Both Visa and
MasterCard are accepted or you can print out your order
and mail it (along with your cheque or money order) to La
Chaine des Rôtisseurs, Bailliage du Canada, 1404 - 104th
Ave SW, Calgary, Alberta, T2W 0A6 Canada. Minimum
order is $10.00.
Jenny Lind, the Swedish Nightingale,
sang to packed houses here in 1851.
Ten years later, Tom Thumb attracted
scores of fascinated spectators.
Restored in 1967 as the City of
Toronto’s centennial project,
St. Lawrence Hall continues as a site
for social and business functions,
large and small. St. Lawrence Hall is
spacious enough to handle large conferences and meetings, yet intimate
enough to hold a small gathering.
Today the Hall is the facility of choice
for the film industry, serving as a
staging ground for TV series, movie
sets and music videos. The East Room
on the third floor features a historical
display featuring various personalities
who have performed, lectured or
visited the St. Lawrence Hall over its
150-year history, including twenty
images and bios ranging from William
Lyon Mackenzie to Frederick
Douglass to P.T. Barnum.
Breakfast - The Nineteenth
Floor at the Fairmont Royal York
The Fairmont Royal York’s latest
business additions — The Nineteenth
Floor Executive Meeting Rooms — are
among the most exclusive and private
meeting facilities in Toronto. Separate
from the hotel’s main conference and
convention space, the Nineteenth
Floor is now home to exclusive dining
experiences and custom menus
befitting its gracious setting, courtesy
of the hotel’s award-winning executive chef, David Garcelon. In October
1997 a $4.5 million corporate makeover included a new reception area
and lounge with a fireplace that overlooks the Toronto waterfront, along
with the addition of a private
concierge to handle all guest needs.
The Nineteenth Floor, Reception.
The Nineteenth Floor, Salon One, Banquet Set-up.
Lunch - Windows at the Four
Seasons Hotel
[21 Avenue Road, Toronto
Tel. (416) 964-0411]
The Four Seasons Hotel Toronto
defines the standard for luxurious
hospitality in Toronto, as dozens of
awards for every aspect of its service
attest. Located in the chic heart of
Yorkville, Toronto’s fashionable
shopping, dining and entertainment
quarter, the hotel is only ten minutes
by taxi from the host hotel. Situated
on the hotel’s thirty-second floor and
providing a spectacular view of
Toronto, Windows features three elegant penthouse salons with soaring
ceilings and wood furnishings, and
an adjoining foyer.
View from Windows.
Chapitre Dinner – The Concert
Hall at the Fairmont Royal York
Hotel
[100 Front Street W., Toronto
Tel. (416) 368-2511]
The venue for the hotel’s inaugural
ball on June 11, 1929, the Concert
Hall once housed a magnificent
organ from the renowned workshop
of Cavavant Frères of Quebec, the
only one of its kind in Canada. Over
8000 square feet, the Hall is replete
with a soaring ceiling, full stage,
balcony, crystal chandelier and
delicately arched windows.
Four Seasons viewed from Yorkville.
The Concert Hall - Venue for the Chapître dinner.
3
Continued from page 3
The Host Hotel – The Fairmont Royal York
Chapitre of Canada
Schedule of Events
Please contact David Tétrault at
[email protected] for registration
forms for the events.
Royal York mosaic
from lobby.
Friday, November 3, 2006
National Jeunes Commis Rôtisseurs Competition
(Humber College)
Time: 8 AM
Not open to the public
Welcome Reception (St. Lawrence Town Hall)
Chef: Geoffrey Johnson
Time: 6:30 PM
Photo of Royal York at night.
Saturday, November 4, 2006
Breakfast
Royal York Hotel, Nineteenth Floor
Time: 7:30 AM
Annual Meeting – Royal York Hotel, Nineteenth
Floor
Time: 8:30 AM (Jacket & Tie with Chaîne)
National Council and Baillis only
Lunch
Windows (Four Seasons Hotel)
Time: 1 PM (Jacket & Tie with Chaîne)
Chapitre Dinner
Royal York Hotel
Time: 6:30 PM (Black Tie with Chaîne)
Spousal Program
Tickets for the AGO (Art Gallery of Ontario)
will be available in the gift baskets in the hotel
rooms.
4
Rooftop Herb Garden.
Exterior of Royal York.
Located in the heart of downtown Toronto, The Fairmont
Royal York is within walking distance of the business and
theatre districts, and the city’s best shopping and dining.
Nearby attractions include the CN Tower, SkyDome,
Hockey Hall of Fame, Chinatown, St. Lawrence Market,
Harbourfront and the Air Canada Centre, Toronto’s
busiest sports and entertainment complex. Union Station,
the subway and three kilometres of shops and services are
connected to the hotel by the city’s extensive underground
system.
With its grand stature and elegant interiors, The
Fairmont Royal York shows the elegance of its past while
providing the finest in modern conveniences for today’s
travellers. Within the past ten years, over $125 million in
renovations have restored the lobby, guest rooms and corridors, including the addition of an award-winning health
club, American Express Travel Service Centre, and the
Nineteenth Floor Executive Meeting Rooms. Most recently, a $12 million renovation resulted in establishing EPIC,
a new Four Diamond fine dining room. This addition was
followed by the completion of several other notable
restoration projects: the Grand Lobby, the famed Imperial
Room and its neighbouring lounge, The Library Bar.
For Reservations:
QUICK FACTS:
Call Fairmont Reservations
Department at 1-800-663-7229 or
Fairmont’s Global Reservations
Centre at 1-800-441-1414. Callers
must identify themselves as being
with the Chaîne des Rôtisseurs 2006
National Conference and must call
prior to October 4, 2006 in order to
qualify for the group rate.
• 1,365 guest rooms, including 191 suites and 82 Fairmont Gold
rooms and more than 800 business-equipped rooms
• Nine food outlets, including EPIC, the hotel’s signature fine
dining room; a Japanese teppanyaki steakhouse and sushi bar;
a deli, which serves Second Cup coffee products; and a big-eats
style bistro
Fairmont Royal York Hotel
Guestroom Rates Single or Double
• 70,000 square feet in 34 conference and banquet rooms
• 1,200 staff members
• Health club with sky-lit lap pool, hot tub, sauna, full range of cardiovascular and weight training equipment, massage services
and fitness consultants
Fairmont View Rooms $199.00
Fairmont Deluxe: $269.00
Fairmont Gold: $289.00
Suites starting from $299.00
• Hosted over 40 million guests since 1929, including three generations of Britain’s Royal Family in the Royal Suite.
UNIGLOBE VOYAGES LEXUS
UNIGLOBE LEXUS TRAVEL
Au service des voyageurs depuis 1986
Serving travelers since 1986
Faites l’expérience de l’Excellence en gestion de voyages
Experience the Excellence in Travel Management Services
• Service complet de gestion de voyages d’affaires et de
vacances
• Complete Business and Leisure Travel Management
Services
• Personnel compétent, courtois et dévoué
• Competent, Courteous & Devoted Consultants
• Réseau de plus de 900 agences à travers le monde
• Network of over 900 agencies around the world
• Ligne d’urgence 7/24
• 7/24 Toll Free Emergency Line
• Service personnalisé
• Personalized Service
Siège social :
Head Office:
1253 avenue McGill College, suite 155, Montréal,
tél: 514-397-9221
1253 McGill College Avenue, suite 155, Montreal,
Tel: 514-397-9221
[email protected]
[email protected]
La plus grande marque
d’agences de voyages au monde
www.uniglobelexus.com
Nous sommes membre de la Chambre de
Commerce du Montréal Métropolitain
The world’s largest
single-brand travel franchise.
We are a member of the Board of Trade of
Metropolitan Montreal
Voyages Lexus
5
Canadian Chaîne Website Redesigned!
Be sure to visit the new La Chaîne des Rôtisseurs
Bailliage du Canada website at www.chainecanada.org
and see for yourself the tremendous job done by our website designers, Rees Communications. While you’re there,
be sure to check out the new Professional Directory
(available by clicking on “Member Sites” on the top bar)
along with sections on:
• Upcoming Events
• Jeunes Commis Rôtisseurs
• L’Ordre Mondial
• Chapitres
• Press Releases
• Gifts & Accessories
You can also access additional sections of the site through
the choices available in the sidebar including:
6
• Access to other National Bailliage sites (“La Chaîne
Worldwide”)
• A Welcoming Message from Hayo Maier, Bailli Délégué
du Canada
• A listing of your National, Provincial and Local
Executive
• An Overview of Membership Benefits (an excellent
informational source for prospective members)
• A Showcase of the various Ribbons and Insignia
Finally, we are now pleased to offer our
semi-annual newsletter in a digital format, supporting the
printed version which you now receive in the mail. Please
look over the new site. Your comments are always
welcome.
Victoria Bailliage Visits the Cowichan Water
Buffalo Dairy
Beverley Watkins – Vice-Chargée de Presse, Victoria
Have you ever seen big, black
Bulgarian Murrah water buffaloes up
close? Watched them drink and
spray from a cast iron bathtub? Or
graze in a beautiful North American
pasture? If you have, then you have
been to Fairburn Farm in the
Cowichan Valley on Vancouver
Island, the site of the only water
buffalo dairy in North America!
Darrel and Anthea Archer, the
farm’s owners, and operators of the
Cowichan Water Buffalo Dairy,
imported Canada’s first herd of
water buffalo in 2000. The initial
herd was born in Bulgaria, quarantined in Denmark and airlifted by
Lufthansa to Vancouver. When they
arrived here, the herd was quarantined because Denmark had experienced an outbreak of Bovine
Spongiform Encephalopathy (BSE).
People forgot that the BSE in
Denmark was in a dairy cow; that
water buffaloes had never contracted
this disease and are genetically free
of it. The Archers fought the case in
court and won, but the Americans
put pressure on Canada and had the
herd destroyed. At the entranceway
to the farm, there is a plaque in
memory of these animals.
The present herd was born in
Canada on the dairy farm, the offspring of the former animals. It is the
only purebred river buffalo herd in
North America and consists of one
bull and forty cows — healthy, magnificent animals. We were surprised
to see the bull at pasture with the
cows. Archer laughingly said that the
bulls are called “tueys” and are usually gentle, happy creatures, but that
their bull should wear a nose ring
and a leather jacket and be called
“Bond” or “License to Kill” because
he is very ornery! As they have a
longer digestive tract and more
digestive juices than cattle and
metabolize their food more effectively, the cows will not touch, and do
not need, high protein commercial
Jerry Yip and Ruby Littlepage become familiar with
the buffalo.
feed. The Archers give them maple
leaves, grass, clover and straw. They
never use any genetically modified
materials. The objective is to keep the
buffalo cows relaxed and happy or
they will not produce milk.
Water buffalo should not be
confused with bison (which are
commonly and erroneously called
“buffalo”). Unlike bison, which are
ostensibly wild animals, water
buffalo are highly domesticated.
There are two species of buffalo: the
African Buffalo (Syncerus) is wild
and the Asian Buffalo (Bubalus) is
mostly domesticated (Bubalus
bubalis). Within the Asian Buffalo
genus there are two distinct types —
Swamp and River buffalo. River
Buffalo tend to be found in countries
where milk plays an important role
in the human diet (i.e., from India
through Pakistan into the Middle
East, around the Caucasus and into
the Balkans). They serve three
purposes: milk production, meat
production and draught power.
Weighing up to 800 kg, they are
black in colour, with white tail tips
and occasionally a white star on the
forehead. Their horns are more
tightly curved and the head is carried higher than the Swamp Buffalo.
It is capable of breeding throughout
the year and having a calf every year.
This calf is carried for ten months.
Each buffalo produces about eight
litres of milk a day, which is white,
creamy in texture, naturally homoge-
nized and high in butterfat. Water
buffalo milk contains 40% more
protein and 58% more calcium than
cow’s milk, and 43% less cholesterol
than ordinary milk. It is a totally
natural product with no additives,
preservatives or colouring. The
Archers have permits for milking and
will shortly begin production of milk,
yoghurt and cheese, including buffalo
mozzarella and curd. Down the line
they may even make ice cream and
Asian specialties such as khoa and
makhan.
Buffalo meat is indistinguishable in
flavour from beef, and has less than
half (44%) of the total fat content of
lean beef. Some call it “red meat with
a green attitude”!
The host for our delightful meal
was the co-owner of Fairburn Farm,
Mara Jernigan, who initiated the
“Feast of Fields” on Vancouver
Island, accompanied by chefs Peter
Zambri of “Zambris” in Victoria, Ross
Fraser and Philip Heilborn from
Eigennsinn Farm in Ontario and
apprentice Julian Obererlacher.
Fairburn Farm
Culinary Retreat and Guesthouse
Agritourism in the Cowichan Valley since 1955
Sunday July 30th, 2006
Sunday Lunch on the Farm
Welcome Chaîne des Rôtisseurs!
Antipasti Misti
Tortelli di Ricotta with Fairburn Farm
Water Buffalo Ragu
Rough Eye Rockfish with Creamed Corn
and Salsa Verde
Cowichan Bay Farm Pasture Raised Duck Legs
Braised in Tugwell Creek Mead with Garden-Fresh
Green Beans & Roasted Cottage Farm
Yukon Gold Potatoes & Savory
An Assortment of Local Cheeses & Salad Greens
to Share
Raspberry Semi Freddo with Warm Elderflower
Sabayon and Fresh Seasonal Berries
Chefs: Mara Jernigan, Peter Zambri,
Ross Fraser and Philip Heilborn from Eigennsinn
Farm and apprentice Julian Obererlacher
7
Vancouver Bailliage in Review
Shaughnessy Golf & Country Club
AGM & Auction, April 6, 2006
This year’s AGM and Live and Silent
Auction dinner night was again a
great success. Participation by so
many is what made it work so well.
As usual, the culinary talents of the
Shaughnessy Golf and Country
Club’s chef and its brigade were outstanding. Our own wine expert and
guardian of our wine cellar, Mr. Bob
Charlton, chose excellent wines for
the evening. Many happy Vancouver
Chaîne members brought back home
with them the fruits of their successful biddings.
Visit www.chainerotisseurs.org
for interesting information about the Chaîne locally, nationally and internationally
8
Domaine de Chaberton
June 25, 2006 Langley, BC
Our special tour and dinner at
Domaine de Chaberton, a winery in
Langley, proved very interesting.
Chef Frederick Despeins created
some very tasty dishes, which
complemented the wines served. The
founder of the winery, Mr. Claude
Violet, and the new owner, Mr.
Eugene Kwan, partook in this
memorable dinner in the winery’s
own restaurant, The Bacchus Bistro.
9
Professional Spotlight
Alain Pignard, Executive Chef
A Man With Endless Inspiration
Chef Alain Pignard.
Editor’s Note: With this issue of La Chaîne in Canada, we will
begin a new column profiling our professional members.
Originally from Lyon in France, Chef Alain Pignard, Chef
Rôtisseur, has plied his trade in some of the finest
kitchens around the world: Hotel des Ambassadeurs in
Paris; the famous Hotel Dorchester in London where he
worked under the celebrated Chef Anton Mossiman; and
the Cavalieri Hilton in Rome where he was Chef Saucier
of the internationally acclaimed restaurant, La Pergola.
Appointed Executive Chef of Fairmont The Queen
Elizabeth in January 1999, Alain has been a part of the
Fairmont team for twelve years, successively assuming
the responsibilities of Chef Saucier for the Beaver Club,
Chef for Le Montréalais, Sous-Chef of the main kitchens,
as well as working closely with John Cordeaux as his
Executive Sous-Chef. Approximately ninety employees
are regularly at work in the kitchens of the 1,039-room
hotel, with its three restaurants (Le Montrealais, Les
Voyageurs and the legendary Beaver Club), its thirtythree function rooms and its kosher kitchen. Through its
successful outside catering division, Fairmont The Queen
Elizabeth handles highly visible social events, under Chef
Pignard’s supervision. Over 100,000 meals are served outside the hotel annually for groups such as the Canadian
Center for Architecture, the Montreal Museum of Fine
Arts, the Montreal Symphony Orchestra and VIP racing
fans at the Formula One Grand Prix of Canada — not a
small challenge!
Through his classical training, worldly travels and
experience working under the tutelage of the masters,
Chef Pignard has amassed a vast and varied background,
which today allows him to showcase his talent and offer
his guests the creations of his inexhaustible imagination
and passion. Highlighting Canadian produce throughout
his work, Chef Pignard explains, “I feel the Chef of
Fairmont The Queen Elizabeth has a great responsibility
to promote the high-quality products of Quebec, and
particularly those produced by the small specialized
farmers.”
With his solid professional background, his out-of-theordinary culinary talent and his readiness to meet every
challenge with enthusiasm, Alain has rapidly joined the
ranks of the grand chefs who have preceded him at the
helm of the kitchens of Fairmont The Queen Elizabeth
and has assumed a leadership role on the Montreal gastronomy scene. The new century started very well for
Alain when was given the opportunity to cook for Chef
Paul Bocuse, unanimously recognized as the chef of the
century, at an event for the launch of the Montreal High
Lights Festival. “Paul Bocuse inspired today’s cuisine,”
10
On-site at the Fairmont The Queen Elizabeth.
Chef Pignard in action at
the Formula One Grand
Prix of Canada.
Chef Pignard says. “It was an honor to cook for the most
respected and best-known chef in the world, and few
chefs are given such an opportunity in their careers.”
Pignard was also chosen by La Maison de la France to
create a gourmet dinner for the “Bourses France 2000”
event with world-renowned Chef Alain Ducasse. In subsequent Festivals, Chef Pignard was honored to have the
opportunity to work with the well-known Chef Georges
Blanc for the gala dinner (2004) and with Celebrity
Canadian Chef Susur Lee from Toronto in 2005. In 2006,
he is delighted to welcome Chef Emile Jung from Alsace
for the Festival.
In 2003, 2004 and 2005, Chef Pignard was named Chef
of the Year for Montréal by the Société des Chefs,
Cuisiniers et Pâtissiers du Québec. In 2005, he was awarded the national title of Top Québec Chef by the Société.
Those rare moments spent outside the kitchens of the
hotel are reserved to visit other chefs and, during his
vacation, he is irresistibly drawn to the grand tables of the
countries he visits, bringing home with him the flavours
and aromas that are of such great inspiration to him.
Professional Members Directory
ALBERTA
BANFF
Canadian Mountain Holidays
Box 1660, Banff, AB, T0L 0C0
(403) 762-7105, Fax: (403) 762-5879
Jori Guetg, Chargé de Missions
Mount Royal Hotel
Box 550, 138 Banff Ave, Banff, AB, T0L 0C0
(403) 760-8555, Fax: (403) 762-8551
William D. Rheaume, Maître Hôtelier
Restaurant Le Beaujolais
P.O. Box 1646, Banff, AB, T0L 0C0
(403) 762-2712, Fax: (403) 762-8374
Albert Moser, Officier Maître de Table
Rimrock Resort Hotel
Yoshitaka Chubachi, Chef Grillardin
The Banff Centre
Box 1020 Stn 16, Banff, AB, T1L 1H5
(403) 762-6254, Fax: (403) 762-6219
Norbert Meier, Maître de Table
The Banff Centre
Box 1020 Stn 16, Banff, AB, T1L 1H5
(403) 762-6144, Fax: (403) 762-6407
Beat Hegnauer, Bailli Regional
The Fairmont Banff Springs Hotel
(403) 762-2211, Fax: (403) 762-5755
Martin Luthi , Chef Rôtisseur
The Pines
Box 298, Banff, AB, T0L 1A4
(403) 760-6690, Fax: (403) 760-3436
Werner R. Zullig, Maître de Table
CALGARY
Buchanan’s Restaurant
738 - 3rd Avenue SW, Calgary, AB, T2P 0G7
(403) 261-4646, Fax: (403) 294-1080
Michael Buchanan, Maître de Table
Calgary Golf and Country Club
Box 5788 Stn A, Calgary, AB, T2H 1Y3
(403) 243-1351, Fax: (403) 243-7262
Vincent Parkinson, Chargé de Missions
Calgary Marriott
110 - 9th Ave SE, Calgary, AB, T2G 5A6
(403) 231-4520, Fax: (403) 205-5551
Richard J. Main, Maître Hôtelier
Calgary Petroleum Club
319 - 5th Ave SW, Calgary, AB, T2P 0L5
(403) 269-7981, Fax: (403) 262-1299
Roderick J. Thomas, Maître de Table
319 - 5th Ave SW, Calgary, AB, T2P 0L5
(403) 269-7981, Fax: (403) 265-6587
Ted A. Clouthier, Maître de Table
Da Guido Ristorante Ltd.
2001 Centre Street N., Calgary, AB, T2E 2S9
(403) 276-1002, Fax: (403) 230-1002
Guido Panara, Maître Rôtisseur
Delta Calgary Airport Hotel
2001 Airport Road, Calgary, AB, T2B 0G8
(403) 250-6020, Fax: (403) 250-8722
Dario Oteruelo, Officier Chef Rôtisseur
Heritage Park
1900 Heritage Drive SW,
Calgary, AB, T2V 2X3
(403) 268-8569, Fax: (403) 268-8501
Jan B. Hansen, Chef Rôtisseur
Highwood Dining Room, S.A.I.T
1301 - 16th Ave NW, Calgary, AB, T2M 0L4
(403) 284-7038, Fax: (403) 284-7034
Simon N. Dunn, Chef Rôtisseur
The Glencoe Club
636 - 29th Ave SW, Calgary, AB, T2S 0P1
(403) 287-4162, Fax: (403) 287-9161
Ronald J. Adlington, Maître de Table
Mayfair Golf & Country Club
Box 52094, Edmonton, AB, T6G 2T5
(780) 432-0066, Fax: (780) 432-1362
David G. Eayrs, Chef Rôtisseur
Highwood Dining Room, S.A.I.T.
Hospitality Careers
(403) 284-8950, Fax: (403) 284-7034
Cynthia Findlay, Vice-Conseiller Culinaire
The Ranchmen’s Club
710-13th Avenue SW, Calgary, AB, T2R 0K9
(403) 228-3885, Fax: (403) 245-8188
Patrick McCann, Maître de Table
Mayfair Golf and Country Club
Box52094, Edmonton, AB, T6G 2T5
(780) 432-0066, Fax: (780) 432-1362
Andrew T. Gilchrist, Maître de Table
The Ranchmen’s Club
710-13th Avenue SW, Calgary, AB, T2R 0K9
(403) 522-3989
Kenneth Titcomb, Chef Rôtisseur
Northern Alberta Institute of Technology
11762 - 106 St, Edmonton, AB, T5G 2R1
(780) 471-8681, Fax: (780) 471-8914
Vinod Varshney, Chef Rôtisseur
The Westin Hotel
320 - 4th Ave SW, Calgary, AB, T2P 2S6
(403) 508-5200
Jean-Luc Barone, Maître Grillardin
Sawmill Restaurant Group
4810 Calgary Trail South
Edmonton, AB, T6H 5H5
Fax: (780) 463-3183
Thomas Goodchild, Maître de Table
Hospitality Careers
(403) 284-7035, Fax: (403) 284-7034
Georg K. Windisch, Chef Grillardin
Hospitality Careers
(403) 284-7033, Fax: (403) 284-7034
Gerd W. Steinmeyer, Chef Grillardin
Hotel Arts
119 - 12th Ave SW, Calgary, AB, T2R 0G8
(403) 266-4611, Fax: (403) 537-4444
Mark M. Wilson, Vice-Conseiller
Gastronomique
Hyatt Regency
700 Centre St S, Calgary, AB, T2G 5P6
(403) 537-4445, Fax: (403) 537-4444
Max Labhardt, Chef Grillardin
la Chaumiere Restaurant
139 - 17th Ave SW, Calgary, AB, T2S 0A1
(403) 228-5690, Fax: (403) 640-1113
Joseph De Angelis, Officier Maître de Table
(403) 228-5690, Fax: (403) 228-4448
Josef Mathes, Maître de Table
(403) 228-5690, Fax: (403) 228-4448
Robert Matthews, Maître Grillardin
La Dolce Vita Ristorante
916 1st Avenue N.E., Calgary, AB, T2E 0C5
(403) 263-3445, Fax: (403) 263-5995
Franco Cosentino, Maître Rôtisseur
Rouge
1240 - 8th Ave SE, Calgary, AB, T2G 0M7
(403) 531-2767, Fax: (403) 531-2768
Paul W. Rogalski, Maître Rôtisseur
Royal Canadian Pacific
133 - 9th Ave SW, Calgary, AB, T2P 2M3
(403) 508-1435, Fax: (403) 508-1409
Jean LeSourd, Maître Hôtelier
Sheraton Suites Calgary Eau Claire
255 Barclay Parade SW, Calgary, AB, T2P 5C2
(403) 517-6650, Fax: (403) 517-7468
Damien Kevin Callaghan, Chef Rôtisseur
The Fairmont Palliser
Brigitte Fritz, Bailli Regional Honoraire
The Fairmont Palliser
(403) 509-5434, Fax: (403) 260-1231
Shaun Desaulniers, Chef Grillardin
The Glencoe Club
636 - 29th Ave SW, Calgary, AB, T2S 0P1
(403) 287-4150, Fax: (403) 287-2673
Dean J. Kanuit, Chef Grillardin
Westin Hotel
320 - 4th Ave SW, Calgary, AB, T2P 2S6
(403) 508-5170, Fax: (403) 266-7471
Martin Heuser, Chef Grillardin
Wildwood Brewing Company
2417 - 4th St SW, Calgary, AB, T2S 1X5
(403) 228-0100
Josef T. Wiewer, Chef Grillardin
EDMONTON
Sorrentino’s
10162 - 100 St, Edmonton, AB, T5J 0P5
(780) 424-1818, Fax: (780) 424-7507
Sonny D. Sung, Chef Grillardin
Sorrentino’s Restaurants
11021 - 167 Avenue, Edmonton, AB, T5X 2Z1
(403) 474-6466, Fax: (780) 474-6494
Carmelo Rago, Chef de Table
Convention Centre
9797 Jasper Avenue, Edmonton, AB, T5J 1N9
(403) 421-9797, Fax: (403) 425-5121
Simon J. Smotkowicz, Maître Grillardin
The Creperie
111,10220 - 103 Street
Edmonton, AB, T5J 0Y8
(403) 420-6656, Fax: (403) 426-5020
Hans Kuhnel, Bailli Regional Honoraire
Cristall’s Wine Market
5854 - 111 St, Edmonton, AB, T6H 3G1
(780) 455-8888, Fax: (780) 455-3433
Robert J. Filipchuk, Professionel du Vin
The Fairmont Hotel MacDonald
10065 - 100th St, Edmonton, AB, T5J 0N6
(780) 429-6484, Fax: (780) 424-8017
Brian G. Welsh, Vice-Echanson
Crowne Plaza-Chateau Lacombe
10111 Bellamy Hill, Edmonton, AB, T5J 1N7
(403) 428-6611, Fax: (403) 425-6564
Hans Voegeli, Vice-Conseiller Gastronomique
The Sutton Place Hotel
10235 - 101 St, Edmonton, AB, T5J 3E9
(780) 441-3018, Fax: (780) 441-3098
Daniel E. Esplen, Maître de Table
Dante’s Bistro and Bar
17328 Stony Plain Road
Edmonton, AB, T5S 1K6
(780) 426-3636, Fax: (780) 484-6886
Emmanuel David, Chef Rôtisseur
The Westin Edmonton
10135 - 100th St, Edmonton, AB, T5J 0M7
(780) 493-8936, Fax: (780) 428-1454
Antonio Botelho, Chef Rôtisseur
Edmonton Petroleum Club
11110 - 108th St, Edmonton, AB, T5G 2T2
(780) 474-3411, Fax: (780) 474-8432
Ilario Re, Maître de Table
Fantasyland Hotel
17700 - 87 Ave, Edmonton, AB, T5T 4V4
(780) 444-5501, Fax: (780) 444-5238
Vinod Lohtia, Maître de Table
Hardware Grill Restaurant
9698 Jasper Avenue, Edmonton, AB, T5H 3V5
(403) 423-0969
Larry D. Stewart, Maître Grillardin
Jack’s Grill
5842 - 111 Street, Edmonton, AB, T6J 1Z1
(403) 434-1113
Peter Jackson, Vice-Conseiller Culinaire,
Maître
La Spiga
10133 - 125 Street, Edmonton, AB, T5N 1S7
(403) 482-3100
Vincent Cultraro, Maître Grillardin
Louisiana Purchase
10320 - 111 Street, Edmonton, AB, T5K 1L2
(403) 420-6779, Fax: (780) 425-6659
Dennis Vermette, Maître Grillardin
The Wine Cellar
12421 - 102 Ave, Edmonton, AB, T5N 0M2
(403) 488-9463, Fax: (403) 488-1145
Hank Gillespie, Professionel du Vin
The Wine Cellar
12421 - 102 Ave, Edmonton, AB, T5N 0M2
(403) 488-9463, Fax: (403) 488-1145
Wade L. Brintnell, Chargé de Presse (Prof.)
JASPER
Astoria Hotel
404 Connaught Drive, Box 1710,
Jasper, AB, T0E 1E0
(780) 852-3351, Fax: (780) 852-5472
George R. Andrew, Maître Hôtelier
Astoria Hotel
Jasper, AB, T0E 1E0
(780) 852-3351, Fax: (780) 852-5472
Marguerite Dumont, Chef Rôtisseur
Papa George’s Restaurant
Jasper, AB, T0E 1E0
(780) 852-3351, Fax: (780) 852-5472
Patrice Fortin, Maître de Table
11
JASPER continued
The Fairmont Jasper Park Lodge
Box 40, Jasper, AB, T0E 1E0
(780) 852-6081, Fax: (780) 852-5107
Michael J. Mandato, Chef Grillardin
(780) 862-6011, Fax: (780) 852-2120
Mario Mathieu, Maître de Table
(780) 862-6011, Fax: (780) 852-6423
Rens Breur, Maître de Table
KANANASKIS
Delta Lodge at Kananaskis
Box 249, Kananaskis, AB, T0L 2H0
(403) 591-6267, Fax: (403) 591-6268
Jeffrey M. O’Neill, Chef Grillardin
Bouchons Bistro
105, 1180 Sunset Drive,
Kelowna, BC, V1Y 9W6
(250) 763-6595, Fax: (250) 763-6504
Richard Toussaint, Maître de Table
Coast Capri Hotel
1171 Harvey Ave, Kelowna, BC, V1Y 6E8
(250) 860-6060, Fax: (250) 762-3430
Monika E. Lauterbacher, Chef Grillardin
Illichmann & Son Sausage
& Delicatessan Ltd
1937 Gordon Drive, Kelowna, BC, V1Y 3H8
(250) 860-6604, Fax: (250) 860-4544
Adolf J. Illichmann, Bailli Regional
Honoraire
& Delicatessan Ltd
(250) 860-6604, Fax: (250) 860-4544
Thomas J. Illichmann, Maître Rôtisseur
Traiteur
LAKE LOUISE
Granny Bognor’s
302 Eckhardt Avenue,
Penticton, BC, V2A 2A9
(250) 493-2711, Fax: (250) 493-2711
Peter Hebel, Maître Grillardin
SALTSPRING ISLAND
Restaurant House Piccolo Ltd.
108 Hereford Ave., Box 284
Saltspring Island, BC, V8K 2V9
(250) 537-1844, Fax: (250) 537-9855
Matti J. Lyytikainen, Maître Grillardin
SURREY
La Masia
19209 Fraser Highway, Surrey, BC, V3S 4N9
(604) 574-7633, Fax: (604) 574-2373
Maurice Aguilar, Maître de Table
TOFINO
The Wickaninnish Inn
Box 250, Tofino, BC, V0R 2Z0
(250) 725-3100, Fax: (250) 725-3190
Charles McDiarmid, Maître Hôtelier
The Fairmont Chateau Lake Louise
Lake Louise, AB, T0L 1E0
(403) 522-1823, Fax: (403) 522-1628
Dominique J. Guyot, Chef Grillardin
& Delicatessan Ltd
(250) 860-6604
Jim A. Armstrong, Chef Grillardin
1111 Lake Louise Drive
(403) 522-1823, Fax: (403) 522-1628
Geoffrey R. Morden, Chef Rôtisseur
Manteao Resort Waterfront Hotel & Villas
3762 Lakeshore Road,
Kelowna, BC, V1W 3L4
(250) 860-1031, Fax: (250) 860-5852
Heather Schroeter, Maître Hôtelier
Bishop’s Restaurant
2183 West 4th Ave, Vancouver, BC, V6K 1N7
(604) 738-2025, Fax: (604) 738-4622
John Bishop, Vice-Conseiller Culinaire
Honoraire
(403) 522-3511
David Bayne, Maître de Table
Mission Hill Winery
1730 Mission Hill Road,
Kelowna, BC, V4T 2E4
Michael Allemeier, Chef Rôtisseur
Cioppino’s Mediterranean Grill
1129 Hamilton St, Vancouver, BC, V6B 5P6
(604) 688-7466, Fax: (604) 688-7411
Giuseppe Posteraro, Maître Rôtisseur
The Post Hotel
Box 69, Lake Louise, AB, T0L 1E0
(403) 522-3989, Fax: (403) 522-3966
Georges Schwarz, Officier Maître de Table
Quail’s Gate Estate Winery
3303 Boucherie Road,
Kelowna, BC, V1Z 2H3
(250) 769-4451, Fax: (250) 769-3451
Ben R. Stewart, Chargé de Missions
Joe Forte’s Seafood House
777 Thurlow Street, Vancouver, BC, V6E 3V5
(604) 669-1940, Fax: (604) 669-4426
Wilbert Kanke, Maître de Table
The Grand Okanagan
1310 Water Street, Kelowna, BC, V1Y 9P3
(250) 763-4500, Fax: (250) 868-5637
Antonio G. Muresu, Bailli Regional (P)
Le Crocodile
100, 909 Burrard Street,
Vancouver, BC, V6E 1W1
(604) 669-4298, Fax: (604) 669-4207
Michel Jacob, Maître Rôtisseur
The Williams Inn Restaurant
526 Lawrence Avenue,
Kelowna, BC, V1Y 6L7
(250) 763-5136, Fax: (250) 763-3774
Willi A. Franz, Vice-Conseiller Culinaire
Lumiere
2551 W. Broadway, Vancouver, BC, V6K 2E9
(604) 739-8485, Fax: (604) 739-8139
Robert L. Feenie, Maître Rôtisseur
The Post Hotel
200 Pipestone Road,
(403) 522-3989, Fax: (403) 522-3966
Hans Sauter, Officier Chef Rôtisseur
BRITISH COLUMBIA
DELTA
La Belle Auberge
4856 - 48th Ave, Delta, BC, V4K 1V1
(604) 946-7717, Fax: (604) 276-2651
Bruno Marti, Grand Officier Maître Rôtisseur
La Belle Auberge
4856 - 48th Ave, Delta, BC, V4K 1V1
(604) 946-7717
Matt Batey, Rôtisseur
GOLDEN
Alpenrose Cabins
448 Althoff Road Box 823
Golden, BC, V0A 1H0
(250) 344-5549, Fax: (250) 344-5375
Gerhard Frey, Maître Rôtisseur
KELOWNA
2 Loon Restaurant, Beaver Lake
805 Nahanni Place, Kelowna, BC, V1V 1N1
(250) 878-3772
Harald H. Dreschler, Maître Grillardin
12
PENTICTON
MALAHAT
The Aerie Resort
600 Ebedora Lane, Box 108
Malahat, BC, V0R 2L0
(250) 743-7115, Fax: (250) 743-4766
Markus F. Griesser, Maître de Table
The Aerie Resort
(250) 743-4055, Fax: (250) 743-4966
Maria E. Schuster, Maître Hôtelier
The Aerie Resort
(250) 743-7115, Fax: (250) 743-4766
James Hutton Kendall, Maître Hôtelier
OKANAGAN CENTRE
Gray Monk Cellars Ltd.
1055 Camp Road,
Okanagan Centre, BC, V4V 2H4
(250) 766-3168, Fax: (250) 766-3390
George F. Heiss, Maître de Table
VANCOUVER
Major The Gourmet Ltd
102, 8828 Heather St, Vancouver, BC, V6P 3S8
(604) 322-9211, Fax: (604) 322-9212
Nicola H. Major, Maître Rôtisseur Traiteur
Pan Pacific Vancouver Hotel
300, 999 Canada Place,
Vancouver, BC, V6G 3B5
(604) 662-8111, Fax: (604) 685-9690
Ernst Dorfler, Chef Rôtisseur
Pan Pacific Vancouver Hotel
300 - 999 Canada Place,
Vancouver, BC, V6G 3B5
(604) 662-8111
Stephen Halliday, Maître de Table
Prospect Point Cafe
2099 Beach Ave, Vancouver, BC, V6G 1Z4
(604) 669-2737, Fax: (604) 669-6971
George Frankel, Maître Grillardin
Rennaissance Vancouver Hotel
1133 West Hastings St,
Vancouver, BC, V6E 3T3
(604) 691-2730, Fax: (604) 689-7672
Samir Y. Zeitoun, Chef de Table
Rennaissance Vancouver Hotel
1133 West Hastings St,
Vancouver, BC, V6E 3T3
(604) 691-2733, Fax: (604) 691-2768
Kevin M. Greehy, Chef Rôtisseur
Shaughnessy Golf and Country Club
4300 S.W. Marine Drive,
Vancouver, BC, V6N 4A6
(604) 266-4141, Fax: (604) 266-3522
Adolf Eitzenberger, Chef de Table
The Fairmont Airport Hotel
3111 Grant McConachie Way,
Vancouver International Airport, Box 23798
Vancouver, BC, V7B 1X6
(604) 207-5200, Fax: (604) 248-3219
Judith Adams, Maître Hôtelier
The Fairmont Airport Hotel
3111 Grant McConachie Way,
Vancouver International Airport, Box 23798
Vancouver, BC, V7B 1X6
(604) 831-1658, Fax: (604) 248-3219
David Wong, Rôtisseur
The Fairmont Waterfront Hotel
900 Canada Place Way,
Vancouver, BC, V6C 3L5
(604) 691-1991, Fax: (604) 691-1999
Francis Parkinson, Maître de Table
The Fish House in Stanley Park
8901 Stanley Park Drive,
Vancouver, BC, V2X 0H4
(604) 681-7279, Fax: (604) 681-3137
Karen Barnaby, Chef Grillardin
The Hermitage
115 - 1025 Robson Street,
Vancouver, BC, V6E 4A9
(604) 689-3237, Fax: (604) 689-3274
Herve Martin, Maître Rôtisseur
The Pear Tree Restaurant
4120 E. Hastings St, Vancouver, BC, V5C 2J4
(604) 299-2772
Scott Jaeger, Vice-Conseiller Culinaire
845 Burrard Street, Vancouver, BC, V6Z 2K6
(604) 682-5511, Fax: (604) 682-5513
John Sandor, Maître Hôtelier
Vij’s Restaurant
1480 West 11th Ave, Vancouver, BC, V6H 1CY
(604) 736-6669, Fax: (604) 736-3701
Vikram Vij, Maître Grillardin
VICTORIA
Delta Ocean Pointe Resort
45 Songhees Road, Victoria, BC, V9A 6T3
(250) 360-2999, Fax: (250) 360-1041
Craig Stoneman, Chef Rôtisseur
Delta Ocean Pointe Resort
45 Songhees Road, Victoria, BC, V9A 6T3
(250) 360-2999, Fax: (250) 360-5884
Dale L. Dyck, Maître Hôtelier
Hotel Grand Pacific
436 Belleville St, Victoria, BC, V8V 1X3
(250) 386-0450, Fax: (250) 380-4475
Emory Haines, Maître de Table
Il Terrazzo
555 Johnson Street, Victoria, BC, V8W 1M2
(250) 380-1144, Fax: (250) 360-2594
Shellie A. Gudgeon, Maître de Table
Restaurant Matisse
512 Yates Street, Victoria, BC, V8W 1K8
(250) 480-0883, Fax: (250) 385-0572
John Phillips, Maître de Table
VICTORIA continued
The Fairmont Empress Hotel
721 Government Street,
Victoria, BC, V8W 1W5
(250) 389-2708, Fax: (250) 381-5959
Axel Binneboese, Maître de Table
The Fairmont Empress Hotel
721 Government Street,
Victoria, BC, V8W 1W5
(250) 389-2724, Fax: (250) 389-2736
Takashi Ito, Vice-Conseiller Culinaire
Westin Bear Mountain Victoria Resort
1376 Lynburne Place,
Victoria, BC, V9B 6S1
(250) 598-8653, Fax: (250) 391-3792
Colin L. Mantell, Maître Hôtelier
WEST VANCOUVER
La Regalade
103, 2232 Marine Drive,
West Vancouver, BC, V7S 1K4
(604) 921-2228, Fax: (604) 921-7423
Alain Raye, Maître Rôtisseur
La Toque Blanche
4368 Marine Drive,
West Vancouver, BC, V7V 1P1
(604) 926-1006, Fax: (604) 926-1063
John-Carlo Felicella, Maître Grillardin
WHISTLER
Delta Whistler Hotel
4050 Whistler Way, Whistler, BC, V0B 1B4
(604) 932-7301, Fax: (403) 762-4132
Ken Cretney, Maître de Table
The Fairmont Chateau Whistler
4599 Chateau Boulevard,
Whistler, BC, V0N 1B4
(604) 938-2002, Fax: (604) 938-070
David MacGillivray, Chef Rôtisseur
Fort Garry Hotel
222 Broadway, Winnipeg, MB, R3C 0R3
(204) 942-8251, Fax: (204) 956-2351
Richard Bel, Chargé de Missions Honoraire
Tre Visi Restaurant
173 McDermot, Winnipeg, MB, R3B 0S1
(204) 949-9032, Fax: (204) 943-7540
Giacomo Appice, Maître Grillardin
Windows
1800 Argyle St, Halifax, NS, B3J 2V9
(902) 421-1302, Fax: (902) 421-1055
Dennis Mansour, Maître de Table
Fort Garry Hotel
(204) 942-8251, Fax: (204) 956-2351
Joseph J. Wojakowski, Maître Rôtisseur
WOW! Hospitality Concepts Inc.
3rd Floor, 529 Wellington Cresc
Winnipeg, MB, R3M 0A5
(204) 942-1090, Fax: (204) 957-5803
Douglas L. Stephen, Maître de Table
WOLFVILLE
Fort Garry Hotel
(204) 942-8251, Fax: (204) 956-2351
Irene Desaulniers, Maître de Table
Gluttons
842 Corydon Ave, Winnipeg, MB, R3M 0Y4
(204) 475-5714, Fax: (204) 453-0345
Makoto Ono, Rôtisseur
Manitoba Club
(204) 942-7983, Fax: (204) 943-4577
Jason E. Clarke, Maître de Table
Mirlycourtois
188 Princess Street, Winnipeg, MB, R3B 1L2
(204) 942-5438, Fax: (204) 943-1639
Bernard Mirlycourtois, Vice-Conseiller
Culinaire, Maître
Mise Restaurant
22,Osborne St, Winnipeg, MB, R3L 1Z3
(204) 284-7916
Terry N. Gereta, Maître Rôtisseur
Provence Bistro at Niakwa Country Club
620 Niakwa Road, Winnipeg, MB, R2J 2X3
(204) 256-7326, Fax: (204) 256-7320
Shawn G. Brandson, Maître de Table
HEADINGLY
Breezy Bend Golf & Country Club
7620 Robin Blvd., Headingly, MB, R4H 1A7
(204) 895-7205, Fax: (204) 895-1698
Klaus P. Leiendecker, Rôtisseur
Restaurant La Vieille Gare
630 Des Meurons St, Winnipeg, MB, R2H 2P9
(204) 237-7072, Fax: (204) 837-3624
Linda M. Love, Maître de Table
WINNIPEG
St. Charles Country Club
100 Country Club Blvd.,
Winnipeg, MB, R3K 1Z3
(204) 889-4444, Fax: (204) 831-8834
Cameron Gray, Chargé de Presse (Prof.)
Amici Restaurant
326 Broadway,
Winnipeg, MB, R3C 0S5
(204) 943-4997, Fax: (204) 943-0369
Brian D. McKnight, Maître de Table
Delta Winnipeg
350 St. Mary Ave, Winnipeg, MB, R3C 3J2
(204) 944-7210, Fax: (204) 943-4627
Helen Halliday, Maître Hôtelier
denise et jean-louis catering
18, 341 Westwood Drive,
Winnipeg, MB, R3K 1G4
(204) 889-9135, Fax: (204) 896-4218
Jean-Louis Danguy, Officier Maître de Table
denise et jean-louis catering
18, 341 Westwood Drive,
Winnipeg, MB, R3K 1G4
(204) 889-9135, Fax: (204) 896-4218
Denise Friesen, Vice-Conseiller
Gastronomique
Fort Garry Hotel
(204) 942-8251, Fax: (204) 956-2351
Ida Albo, Chargé de Presse Honoraire
The Fairmont Winnipeg
2 Lombard Place, Winnipeg, MB, R3B 0Y3
(204) 985-6206, Fax: (204) 949-1486
Guy Bittner, Maître de Table
NEW BRUNSWICK
ST. ANDREWS
The Fairmont Algonquin
184 Adolphus Street,
St. Andrews, NB, E5B 1T7
(506) 529-7175, Fax: (506) 529-8488
Philip S. Smith, Maître de Table
NEWFOUNDLAND
ST. JOHN’S
Provence Bistro at Niakwa Country Club
620 Niakwa Road, Winnipeg, MB, R2J 2X3
(204) 254-3500, Fax: (204) 256-7326
Valerie Anne-Owen, Maître de Table
Red River Community College
196 Woodydell Ave, Winnipeg, MB, R2M 2V1
(204) 632-2562
Thomas Pitt, Chef Rôtisseur
MANITOBA
York the Hotel
161 Donald Street, Winnipeg, MB, R3C 1M3
(204) 942-5300, Fax: (204) 943-7975
Robert Magnifico, Maître de Table
(204) 889-4444, Fax: (204) 831-8834
Takashi Murakami, Conseiller Culinaire
(204) 889-4444, Fax: (204) 831-8834
Steffen K. Zinn, Rôtisseur
(204) 889-4444, Fax: (204) 831-8834
Cameron T. Huley, Rôtisseur
Tavern in the Park
55 Pavilion Cresc, Winnipeg, MB, R3P 2N6
(204) 896-7275, Fax: (204) 896-9101
Richard D. Yuel, Maître de Table
Hotel Newfoundland
PO Box 5637, Cavendish Square
St. John’s, NFLD, A1C 5W8
(709) 726-4980
Armand Agabab, Maître de Table
NWT
INUVIK
Pepper Mill Restaurant
P.O. Box 20755, Inuvik, NWT, X0E 0T0
(403) 979-2999, Fax: (403) 979-4495
Gerhard Erler, Chef Rôtisseur
NOVA SCOTIA
DARTMOUTH
Chefs by DESIGN Inc.
1 Research Drive, Suite 204
Dartmouth, NS, B2Y 4M9
(902) 461-2425, Fax: (902) 463-1225
Stefan D. Czapalay, Vice-Conseiller Culinaire
FALL RIVER
Inn on the Lake
3009 Hwy 2 Fall River, NS, B2T 1J5
(902) 861-3480, Fax: (902) 861-4883
Susan Bartlett, Maître de Table
HALIFAX
Prince George Hotel
1725 Market Street, Halifax, NS, B3J 2N9
(902) 425-1986, Fax: (902) 429-6048
Nick Carson, Chargé de Missions
Windows
1800 Argyle St, Box 955,
Halifax, NS, B3J 2V9
(902) 421-1302, Fax: (902) 492-4140
Christophe Luzeux, Maître Rôtisseur
Tempest Restaurant
117 Front Street, Wolfville, NS, B4P 1A5
(902) 542-0588, Fax: (902) 542Michael Howell, Maître Rôtisseur
ONTARIO
HALIBURTON
Domain of Killien Resort
Box 810, Haliburton, ON, K0M 1S0
(705) 457-1556, Fax: (416) 457-3853
Jean-Edouard de Marenches, Maître Hôtelier
NORTH YORK
George’s Tastee Bread and Patties
3913 Don Mills Road,
North York, ON, M2H 2S7(416) 497-0347
Bernard Cheng, Chef Rôtisseur
OTTAWA
Brookstreet Hotel
525 Legget Drive, Ottawa, ON, K2K 2W2
(613) 271-3381, Fax: (613) 271-3541
Michael I. Blackie, Chef Rôtisseur
Brookstreet Hotel
525 Legget Drive, Ottawa, ON, K2K 2W2
(613) 271-3399, Fax: (613) 271-3541
Patrice S. Basille, Maître Hôtelier
Delta Hotel
361 Queen St, Ottawa, ON, K1R 7S9
(613) 238-6000, Fax: (613) 238-2290
Victor Ferreira, Maître Hôtelier
Le Cordon Bleu Ottawa Culinary Arts
Institute
453 Laurier Ave E., Ottawa, ON, K1N 6R4
(613) 236-2433, Fax: (613) 236-2480
Mikael Joannides, Maître de Table
Le Cordon Bleu Ottawa Culinary Arts
Institute
453 Laurier Ave E., Ottawa, ON, K1N 6R4
(613) 236-2433, Fax: (613) 236-2460
Laurent Pages, Chef Grillardin
Restaurant Signature
453 Laurier Ave E, Ottawa, ON, K1N 6R4
(613) 236-2433
Frederic Filliodeau, Chef Grillardin
The Fairmont Chateau Laurier
1 Rideau Street, Ottawa, ON, K1N 8S7
(613) 241-1414, Fax: (613) 562-7032
Claude Sauve, Maître Hôtelier
RAMA
Casino Rama
R.R #6. P.O. Box 178, Rama, ON, L0K 1T0
(705) 329-5253, Fax: (705) 329-5819
Patrick D. McClary, Chef Grillardin
TORONTO
Albany Club of Toronto
91 King Street East, Toronto, ON, M5C 1G3
(416) 364-5411, Fax: (416) 364-3075
Christian Georges Diotte, Maître de Table
Delta Chelsea Hotel
33 Gerrard St, Toronto, ON, M5G 1Z4
(416) 585-4353, Fax: (416) 585-4366
Ragnar Pedersen, Chef Grillardin
13
TORONTO continued
en Ville Event Design and Catering
165 Geary Ave, Toronto, ON, M6H 2B8
(416) 533-8800, Fax: (416) 533-8451
Geoffrey K. Johnson, Maître Rôtisseur
Traiteur
en Ville Event Design and Catering
165 Geary Ave, Toronto, ON, M6H 2B8
(416) 533-8800, Fax: (416) 533-8451
Rene Kramer, Chef Grillardin
Four Seasons Hotels and Resorts
21 Avenue Road, Toronto, ON, M5R 2G1
Scott A. Riess, Chef Rôtisseur
Herbs Restaurant
3187 Yonge St, Toronto, ON, M4N 2K9
(416) 322-0487, Fax: (416) 322-0757
Antony R. Nuth, Maître Grillardin
Hilton Toronto
145 Richmond St W, Toronto, ON, M5H 2L2
(416) 860-3988, Fax: (416) 869-9492
Armin H. Schroecker, Maître Hôtelier
Humber College
205 Humber College Blvd, Rm M-100
Toronto, ON, M9W 5L7
(416) 675-6622, Fax: (416) 675-3062
Alister Mathieson, Chevalier
Intercontinental Hotel
220 Bloor St West, Toronto, ON, M5B 1T8
(416) 960-5200, Fax: (416) 324-5904
Christopher Perera, Chef Rôtisseur
La Recolte Catering
2581 Yonge St, Toronto, ON, M4P 2G1
(416) 484-9767, Fax: (416) 449-4350
Dieter S. Haag, Maître Rôtisseur Traiteur
Le Royal Meridien King Edward
37 King St East, Toronto, ON, M5C 1E9
(416) 863-3230, Fax: (416) 863-4127
Daniel E. Schick, Chef Grillardin
Linda Restaurant
335 Yonge Street, Toronto, ON, M5B 1R7
(416) 971-7041, Fax: (416) 971-5157
Ernest Siu Cheung Liu, Maître de Table
The Fairmont Royal York Hotel
100 Front Street West, Toronto, ON, M5J 1E3
(416) 860-4535, Fax: (416) 860-5058
David Garcelon, Chef Rôtisseur
The National Club
303 Bay St, Toronto, ON, M5H 2R1
(416) 364-3247, Fax: (416) 364-5666
William N. Morari, Chargé de Missions
The National Club
303 Bay Street, Toronto, ON, M5H 2R1
(416) 364-3247, Fax: (416) 364-5666
James M. Stewart, Chef Grillardin
The Old Mill Inn & Spa
21 Old Mill Road, Toronto, ON, M8X 1G5
(416) 236-2641, Fax: (416) 236-2749
Gilles Corpart, Maître de Table
The York Club
135 St. George Street, Toronto, ON, M5R 2L8
(416) 922-3101, Fax: (416) 392-6380
Ekkehard Herling, Bailli Regional
Park Hyatt Hotel
4 Avenue Road, Toronto, ON, M5R 2E8
(416) 324-1550, Fax: (416) 324-1570
Paul P. Verciglio, Maître Hôtelier
100 Front St W, Toronto, ON, M5J 1E3
(416) 860-4535
John Cordeaux, Chargé de Missions
100 Front Street W, Toronto, ON, M5J 1E3
(416) 368-2511, Fax: (416) 368-2884
Serge Simard, Maître de Table
14
Ecole International d’Hotellerie et de
Tourisme College Lasalle
2000 St. Catherine Ouest,
Montreal, QU, H3H 2T2
(514) 939-2006, Fax: (514) 939-7292
Jean-Michel Lacroix, Chef de Table
Ferreira Cafe
1446 Peel St, Montreal, QU, H3A 1S8
(514) 848-9946, Fax: (514) 848-9375
Marino Tavares, Maître Rôtisseur
l’Orchidee de Chine
2017 rue Peel, Montreal, QU, H3A 1T6
(514) 287-1878
Georges Lau, Maître de Table
le Club Restaurant S.A.,
423, rue Saint-Claude,
Montreal, QU, H2Y 3B6
(514) 876-2823, Fax: (514) 876-9874
Claude Pelletier, Maître Rôtisseur
The York Club
135 St. George Street, Toronto, ON, M4C 1S8
(416) 922-3101, Fax: (416) 922-9952
Jason R. Thede, Chef Rôtisseur
Restaurant Julien
1191 Union, Montreal, QU, H3B 3C3
(514) 871-1581
Ihab S. Hanna, Maître de Table
Toronto Convention Centre
255 Front St West, Toronto, ON, M5V 2W6
(416) 585-8111, Fax: (416) 585-8251
Annie Kwok, Maître de Table
Resto-Casino Inc.
1 ave du Casino, Montreal, QU, H3C 4W7
(514) 392-2706, Fax: (514) 864-4951
Marc Labrie, Chef de Table
UNIONVILLE
The Fairmont Hotel Le Reine Elizabeth
900 Blvd. Rene Levesque Ouest #373
Montreal, QU, H3B 4A5
(415) 861-3511
Michel Busch, Conseiller des Professionels
National
York Downs Golf and Country Club
4134 16th Ave, Unionville, ON, L3R 0P1
(905) 477-3105, Fax: (905) 477-0989
Herb Pirk, Maître de Table
WINDSOR
Casino Windsor
377 Riverside Drive East,
Windsor, ON, N9A 7H7
Brian Munson, Chef de Table
QUEBEC
[* indicates suburb of Ottawa]
Opus Restaurant
37 Prince Arthur Avenue,
Toronto, ON, M5R 1B2
(416) 921-3105, Fax: (416) 921-7255
Tony Amaro, Maître de Table
Delta Centre-Ville
777 rue Universite, Montreal, QU, H3C 3Z7
Fax: (514) 878-3881
Herve Dumont, Chef Rôtisseur
The York Club
135 St. George Street, Toronto, ON, M5R 2L8
(416) 922-3101
Alastair B. Gray, Chef Rôtisseur
Linda Restaurant
335 Yonge Street, Toronto, ON, M5B 1R7
(416) 971-7041, Fax: (416) 971-5157
Linda Chi Wai Fung, Maître de Table
Old Fish Market Restaurants Ltd
10 Market St Toronto, ON, M5E 1M6
(416) 862-7304
John E. Wood, Maître de Table
MONTREAL
GATINEAU*
Casino du Lac Leamy
1 Blvd du Casino, Gatineau, QU, J8Y 6W3
(819) 772-6204, Fax: (819) 772-3706
Francois Hanchay, Maître Rôtisseur
Hotel Hilton Lac Leamy
3 Blvd du Casino, Gatineau, QU, J8Y 6X4
(819) 790-6407, Fax: (819) 790-6403
Alain Miroux, Maître Hôtelier
HULL*
Casino de Hull
3 Bd du Casino, Hull, QU, J8Y 6X4
(819) 772-6204, Fax: (819) 772-3706
Kevin Taylor, Maître Hôtelier Honoraire
MANIWAKI
Hotel Chateau Logue
12 rue Comeau, Maniwaki, QU, J9E 2R8
Rene X. Gounel, Maître Hôtelier
The Fairmont Hotel Le Reine Elizabeth
900 Blvd. Rene Levesque Ouest
(514) 861-3511
Raymond Durier, Chef de Table
The Fairmont Hotel le Reine Elizabeth
900 Blvd. Rene Levesque Ouest
(514) 954-2237, Fax: (514) 954-2289
Alain Pignard, Chef Rôtisseur
OTTAWA-CHELSEA*
Restaurant les Fougeres
768 Route 105, Ottawa-Chelsea, QU, J9P 1B1
(819) 827-8942
Charles Part, Maître Rôtisseur
OTTAWA-OLD CHELSEA*
Restaurant l’Oree Du Bois
Chemin Kingsmere,
Ottawa-Old Chelsea, QU, J0X 2N0
(819) 827-0332
Guy Blain, Maître Rôtisseur
QUEBEC
Restaurant La Fenouilliere
3100 Ch St. Louis, Quebec, QU, G1W 1R8
(418) 653-3886, Fax: (418) 653-2630
Yvon Godbout, Chef Rôtisseur
The Fairmont Chateau Frontenac
1 rue des Carrieres, Quebec, QU, G1R 4P5
Alex Kassatly, Maître de Table
The Fairmont Le Chateau Frontenac
1, rue des Carrieres, Quebec, QU, G1R 4P5
(418) 691-2125, Fax: (418) 691-2162
Christophe Le Chatton, Maître de Table
SAINT JOVITE*
Restaurant Chez Roger
444 rue St. Georges, CP 818
Mt. Tremblant, Saint Jovite, QU, J8E 3G4
(819) 429-6991
Roger C. Sirois, Maître de Table
STE. FOY
Restaurant La Fenouilliere
3100 CH St-Louis, Ste. Foy, QU, G1W 1R8
(418) 653-3886, Fax: (418) 653-2630
Martin Gosselin, Maître de Table
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle Ecosse
On March 23, 2006, members of our Bailliage were treated
to one of the hidden secrets of an “avant-garde” spot in
the city: RCR’s newest operation, Onyx Dining Room and
Cocktail Lounge. The dinner was orchestrated by
Executive Chef Tahir Salamat. Chef Tahir, the corporate
chef for the RCR Hospitality Group, showcased his
diverse talents in culinary art with a cutting edge Asian
influence and a traditional French menu.
On May 20, 2006, Chef Michael Howell, Maître
Rôtisseur, of Tempest Restaurant in Wolfville, hosted our
black-tie dinner. Michael, a fellow Chaîne member, was
recently referred to as one of “Canada’s Superstar Chefs”
in an article by WISH magazine, and is currently the food
editor of the Lifestyle Nova Scotia magazine. Once again,
he outdid himself and offered attendees another dining
experience to cherish and remember. This has become an
annual event and all seats were sold out!
able! The menu composition was unlike any of the menus
we have ever had. In each of the themes, many different
dishes were created to challenge and expose our palates to
different and varied levels of taste. For example, in the
theme of “Cooking without Heat,” an array of fresh fish,
thinly sliced, was arranged over one hundred pounds of
rock salt from the Himalayas, then quickly torched, and
served alongside were more than a dozen sauces (see
photo). In the theme “meadow,” the course consisted of
several lamb dishes made from different parts of the lamb
(see photo), which were created to provide varying tastes,
textures and presentations, using only lamb as the main
ingredient. All the dishes in each of the themes were
presented in a similar fashion. What a spectacular
experience it was!
Tempest Restaurant Black-Tie Dinner
Ameuse – a Trio of Asian “Beginnings”
Shitake/ Ginger Potstickers, Vietnamese Shrimp Salad Roll, Crispy BBQ Duck Wonton
Moroccan Peanut Soup
El Bulli Greek Salad - Cured Black Olive Purée
Chef Stefan Czapalay, owner
of Chefs by Design.
Order of Canada recipients Dennice Leahey and
Dr. Raymond LeBlanc.
Warm Martock Glen Pheasant, Baby Carrot and Black Truffle Terrine
Greenburg’s Organic Baby Spinach
Grapefruit, Tarragon and Prosecco Sorbet
Dijon, Hazelnut and Parmigiano-Crusted Loin of Gaspereau Lamb
Valley Asparagus and Chive Bundles
Duet of Coucous
Espresso, Mulberry Syrup and Port Demi
Maple Raspberry Clouds
Dragons Breath Blue and Fragrant Pear
Once again, Chef Czapalay, Vice-Conseiller Culinaire,
owner of Chefs by Design, orchestrated a world-class
dining experience for the members of our Bailliage. It was
held at the Richard residence in Chester Basin on Saturday
June 10, 2006. This black-tie dinner menu is an evolution
from Chef Stefan’s extensive local, national and international experience. Starting from his work as a restaurant
chef that earned him the title of Chef of the Year in PEI, he
has become involved internationally in culinary promotions in Singapore, Melbourne, Florida, New York, Boston
and Vancouver. He has been guest chef for the federal
government trade missions, and as such, Stefan has
designed and promoted Canadian food at every level.
Attendees at this event were able to sample 300 different tastes that Chef Stefan and his brigade created and
artistically presented in a unique way. It was indescrib-
Confrères and guest enjoy black-tie dinner at the
Richard residence in Chester Basin.
Michael Howell, Maitre
Rôtisseur, and owner
of Tempest Restaurant.
In Memoriam
It is with deep sadness that we announce the
death of Robert Reford, a fellow Chaîne member
and Commandeur. He was an internationally
known journalist, former intelligence officer, former president of the United Nations Association
Robert Reford on his 85th
birthday, May 1, 2006.
in Canada and a member of a Quebec shipping
and gardening family (i.e., the Reford Gardens).
He died on May 9, a week after celebrating his 85th birthday. He is
survived by his second wife of thirty-four years, Stephanie McCandless
Reford, two daughters, grandsons, nieces and nephews. Robert had been
very active in our Bailliage and was the editor of our provincial newsletter
until five years ago. He will be missed terribly.
15
Bailliage du Quebec (Montreal)
Bailliage de l’Outaouais (Ottawa)
The Regional Concours des Jeunes Commis Rôtisseurs,
Bailliage de Montreal, was held at College Lasalle on
Wednesday, June 14, 2006. The winner of the competition
was Nicolas Couture of Club 357, who is twenty-two
years of age and working as a commis at the famous Club
357 C (one of Montreal’s best dining rooms) under Chef
John Ledwell. After completing his schooling at the ITHQ,
Nicolas spent one year at the famous three-star restaurant
Bernard Loiseau, in France, before returning to Montreal
where he worked with Chef Claude Pelletier at Club
Chasse et Peche (also one of the best chefs and tables in
the city) before joining Club 357 C and John Ledwell’s
brigade.
CONCOURS DU MEILLEUR JEUNE COMMIS
Notre Concours a eu lieu le 27 mai 2006 grâce à la
généreuse collaboration du Restaurant SIGNATURES, un
des meilleurs de notre région (Cinq diamants CAA-AAA),
qui fait partie de l’Institut d’Art Culinaire Cordon Bleu,
dont le Professeur Chef Exécutif Mr. F. FILLIODEAU était
en charge de l’organisation du Concours. Les Juges étaient
Mr. P. GUIET (Professeur), Mr. G. PENOT (Professeur),
Maitre P. DELAGE (Officier du Bailliage, ProfesseurSommelier), Mme. G. COOK (Auteur d’un excellent livre
de cuisine, journaliste critique de gastronomie) et Mr. H.
CHABERT (Professeur).
Nicolas Couture’s Winning Menu
Doré de rivière poêle au fenouil confit,
artichauts poivrade et sauce écrevisses
Râble de lapereau rôti et baluchon de canard au chou braise,
asperges blanches lardées et purée de topinambours
Fraises poêlées en rouge désir
Les Juges entourent la candidate Christa MURRAY, de l’Hôtel Brookstreet
d’Ottawa-Kanata (4 diamants), (a sa gauche) Josh KUCHARIK, de l’Hôtel
Fairmont Château Laurier d’Ottawa (4 diamants), devant la table ornée de leurs
travaux.
Les Juges
Me. P. DELAGE,
Mme. G. COOK et
Mr. H. CHABERT
entourent
Dr. R. P. CHARBONNIER,
Bailli Régional.
Judges hard at work at the College Lasalle.
Candidates, kitchen judges (Chef Jean-Paul Grappe of the ITHQ and Chef
Mohamed Boucharb of College Lasalle) and Michel Busch (organizer of the
Concours) at the competition. The winner, Nicolas Couture, is second from the left
in the back row.
16
Le Bailli décerne le Trophée ZONDALAFLAMME au gagnant du Concours
J. KUCHARIK.
Le Bailli decérne le Diplôme de Mérite
à C. MURRAY.
t to Coast to Coast – Coast to Coast – Coast to Coast – C
Le Bailliage de l’Outaouais est tres heureux de feliciter
bien vivement Madame Grete HALE, Presidente honoraire
de la Societe de produits gastronomiques MorrisonLamothe d’Ottawa, pour sa recente nomination des plus
meritees dans l’Ordre du Canada, pour ses activites pendant de nombreuses annees dans les services volontaires
et le benevolat pour le bien etre de ses concitoyens.
Madame HALE a ete Dame de la Chaine au Conseil du
Bailliage depuis 1967 et y a rendu d’excellents services.
Delta Ottawa Hotel
Amuse-bouches
Veuve Clicquot Champagne
Dîner Tour de France Gastronomique
Inspiré des grands restaurants des régions de France
ALSACE : Restaurant Le Crocodile
Pétoncles grillées avec risotto de champignons et artichauts
Tokay, Pinot Gris, 2002
BORDEAUX : Restaurant Le Chapon Fin
Une dégustation de trois Foie Gras de canard
Château Brun, Saint-Émilion, 2001
CHAMPAGNE
Veuve Clicquot et sorbet de raisins de champagne
ÎLE-DE-FRANCE, PARIS : Restaurant Le Grand Vefour
Filet d’agneau printanier sauté avec gaufre à l’ail et à l’arugula sauvage
Émulsion de pois vert et de menthe
Étienne Pochon, Crozes-Hermitage, 2003
PROVENCE : Restaurant Le Petit Nice
Tour de pommes caramélisées entre couches de mousse à l’expresso
Pâté de chocolat et de pistaches
Brûlé de banane et noix de coco
Château du Bedât, Vieil Armagnac, 1980
Macarons et truffes au chocolat noir
Café filtre et thé
l’ Hôtel Westin Ottawa
Sélection de hors d’œuvres
Kir Royal
Soufflé au fromage St Jorge aux amandes ibériennes
Carpaccio de pétoncle, Cressonnette, vinaigrette au balsamique blanc Gewurztraminer
Cuvée Bacchus 2004, Pfaffenheim
Saumon fumé du vieux Chelsea et timbale de homard
Médaillon de fromage de chèvre saumuré, asperges et huile de truffe
Chardonnay Château Rully 1998, Antonin Rodet
Granité au citron et à la vodka Gray Goose
Carré d’agneau Canadien en croûte de noix de pacane et moutarde de Maille
Galette de pomme de terre Rousset, pointes d’asperges et courge spaghetti,
jus à la liqueur de menthe
Merlot Robert Mondavi 2004
Crème à la vanille de Madagascar, en croûte de sucre brun
Fraises au porto
Château des Charmes Late Harvest, Riesling 2004
Mignardises
Bailliage de Toronto
Just off the QEW Highway in Niagara-on-the-Lake lurks
one of the jewels of the Niagara countryside. Nestled in
the middle of their manicured vineyards, the Bosc Family
have built a magnificently designed Loire-style chateau to
house the offices, operations, wine shop and visitor centre
for their Chateau des Charmes winery. The Toronto
Bailliage was pleased to enjoy the hospitality of the Boscs
(founder Paul Bosc’s wife, Andrée; his son, Paul-André;
and his daughter-in-law, Michèle) and guest Chef Stephen
Treadwell for a celebration of Niagara wines and cuisine
on Friday, July 28. The wines presented were a selection
of Chateau des Charmes “special event wines” — “refined
wines collected over the years and offered only to discerning connoisseurs.”
As the guests arrived, they were ushered to the
chateau’s courtyard overlooking the rose gardens and
vineyards. There they were served champagne, hors
d’oeuvres and canapés while they admired the view and
the magnificent table lodged under a huge striped canopy.
Seated promptly at 7:15 pm., the evening began with an
amuse-bouche of ricotta and apricot accompanied by the
non-vintage brut sparkling wine. Each course and the
perfectly matched wine was expertly and completely
explained as it was served by Chef Stephen’s son James
Treadwell, sommelier at the family’s Treadwell Farm to
Table Cuisine Restaurant, and Paul-André Bosc. The salad
course of roasted local beets with smoked ricotta, hazelnuts and saffron vinaigrette was perfectly matched with
the 2004 Chardonnay Musque. This was followed by panseared Lake Erie pickerel with wild watercress, buttered
chanterelles and white asparagus foam with a 2005
Sauvignon Blanc. At this point, the canopy became
invaluable as a mercifully brief, yet torrential, downpour
swept through the area. The staff didn’t miss a beat as the
next course of fennel pollen-crusted Cumbrae Farms lamb
rack (with grain dauphinoise, Wyndym’s summer vegetables and preserved lemon shallot pan juices) arrived,
ferried across the small open space between kitchen and
canopy under the protection of a well-placed umbrella.
The lamb was beautifully matched with two wines — the
2002 Equueleus, Chateau des Charmes’ flagship red, as
well as the 1995 Cabernet, served out of a six-litre imperial bottle. The cheese course was a wonderful selection of
artisan cheeses served with pecan raisin bread, accompanied by the previous red wines. The superb evening was
capped by a local blueberry tart and sheep milk sorbet,
served with the 2002 Paul Bosc Estate Riesling Icewine.
Chef Stephen Treadwell was able to join the group at the
end, adding his comments to those of his son James and
Paul-André. John Cordeaux, Vice-Conseiller Culinaire and
Director of Food and Beverage of the Fairmont Royal York
Hotel, delivered the accolade, eloquently complimenting
and thanking Chef Treadwell and his brigade, the staff
17
Bailliage de Toronto continued
from Chateau des Charmes, James Treadwell and, of
course, the Bosc family.
The story of Château des Charmes begins six generations ago with a family that traces its roots to the Alsace
region of France and the vineyards of French Algeria. This
tradition of excellence continues today in the vineyards of
Niagara-on-the-Lake where Paul Bosc and his family
carry on this rich heritage of meticulous vinification by
harmonizing science and art.
A graduate of one of Europe’s finest winemaking
schools, the University of Burgundy at Dijon, Paul Bosc
came to Canada from France in the 1960s. He brought the
old-world tradition of winemaking to his new home and
he grafted that knowledge and tradition to the soils of
Niagara, becoming the first to plant a wholly vinifera
vineyard. Château des Charmes’ vineyards are ideally
positioned south of Lake Ontario and north of the
Niagara Escarpment at 44 degrees latitude, allowing
superb growing conditions. In fact, the Niagara Peninsula
is further south than France’s famous Burgundy region
where Paul Bosc was educated and trained. Today the
winery’s award-winning VQA estate wines include
icewine, late harvest Riesling, an impressive range of both
white and red varietals as well as méthode traditionnelle
sparkling wines.
Chef Stephen Treadwell’s cuisine is based on a philosophy that he has been developing since immigrating to
Canada from England in 1982. “Farm to Table Cuisine” is
designed around seasonal dishes made with fresh
ingredients from a network of local farms and producers,
complemented by top quality products from around the
world. “The key to great cuisine,” says Chef Treadwell, “is
to interfere as little as possible with the natural attributes
of the food.” His mantra is simplicity: The freshest product, the best product, simply prepared. He perfected this
approach as chef de cuisine of Toronto’s famed Auberge
du Pommier and later as executive chef of Queen’s
Landing Inn in Niagara-on-the-Lake. James Treadwell got
his sommelier certification at Algonquin College in
Ottawa. He has worked as a sommelier at the Queen’s
Landing Inn, as well as the Chewton Glen Hotel in
Hampshire, England.
Menu
Chateau des Charmes/Stephen Treadwell
Hors d’oeuvres and Canapés
NV Brut
Amuse-Bouche - Ricotta and Apricot
NV Brut
Roasted Local Beet Salad
with Smoked Ricotta, Hazelnuts and Saffron Vinaigrette
2004 Chardonnay Musque
Pan-Seared Lake Erie Pickerel
with Wild Watercress, Buttered Chanterelles
White Asparagus Foam
2005 Sauvignon Blanc
Fennel Pollen-Crusted Cumbrae Farms Lamb Rack
With Gratin Dauphinoise, Wyndym’s Summer Vegetables
Preserved Lemon Shallot Pan Juices
2002 Equueleus
1995 Cabernet (6L)
Artisan Cheeses
with Pecan Raisin Bread
Local Blueberry Tart and Sheep Milk Sorbet
2002 Paul Bosc Estate Riesling Icewine
Coffee and Tea
Courtyard with canopy ready to receive the Chaîne.
Our beautifully set table.
Chateau des Charmes viewed from vineyard.
18
The selection of Chateau des Charmes
“special event wines.”
The serving staff.
All photos by Roland
Club where we were served a succession of classic dishes
that are rarely enjoyed today. The dinner was presented
with a style and an organization worthy of the genius of
M. Escoffier’s greatest collaborator, César Ritz.
Chef Parkinson, who had planned this dinner for many
years, presented nine courses, always keeping in mind
“how would Escoffier have plated this?” To Escoffier,
dining was entertainment and the plating of the courses at
this dinner entertained us with imagination and fantasy.
Behind every course was a story described thoroughly in
the menu notes. Chef Parkinson took special care to match
the courses with the appropriate wines, taking great personal pleasure to be able to present two wines by Robert
Allen, who was at one time Chef Parkinson’s sous-chef
and now heads a very successful winery in California.
The dinner begins!
Paul-André Bosc (standing in foreground)
explains a wine selection.
Chef Stephen Treadwell outlines his
philosophy.
As the dinner progressed, it became obvious just how
important Escoffier was to the development of haute cuisine. Elegance, simplicity and excellence of table service,
and quiet and efficient competence were all Escoffier principles that were in abundance during the evening. As the
evening was finally crowned with the most classic of all
desserts, Peach Melba, it become clear that we had experienced a unique and great evening at the table. It was an
evening that we found outstanding. Georges Auguste
Escoffier would have approved.
Georges Auguste Escoffier Dinner
Huitres Cantaloup
Consommé Sarah Bernhardt
Mousse de Merlan Écrevisse
(La Rêve de Katinka)
Poularde Edouard VII
Mignonettes d’Agneau Sainte Alliance
Petit Pois à l’Anglaise
Pommes de Terre Canadiennes
John Cordeaux, Vice-Conseiller Culinaire, delivers the accolade, with James
Treadwell to the right.
Venaison aux Cerises
Salade Lorette
Suprêmes de Volaille Jeannette
Souffle au Fromage Périgourdine
Pêche Melba
Bailliage de l’Alberta à Calgary
Georges Auguste Escoffier Dinner
The Calgary Chaîne has had many innovative and
exciting dinners. We were honoured this year to be
treated by Executive Chef Vince Parkinson, Bailli Régional
Honoraire, of the Calgary Golf and Country Club, to a
memorable dinner that honoured his professional hero,
Georges Auguste Escoffier. The Bailliage gathered on
March 12, 2006, the 160th anniversary of Escoffier’s birth,
in the grand dining room of the Calgary Golf and Country
(seated left to right)
Therese and Beat
Hegnauer, Marion
Miner (standing left to
right) Mark and Kerry
Wilson and Mel Miner.
19
Bailliage de l’Alberta à Calgary continued
“Bringing Home the
Bacon.”
“Gentle as a Lamb.”
“We All Scream for Ice
Cream.”
“Nobody Knows the
Truffles I’ve Seen.”
“Like a Fish Out of
Water.”
(left to right) Fritz Painsi, Hayo Maier, Fong Seto and David Tetrault.
Self Serve Oyster Bar
Bollinger – Special Cuvée
Huitres Cantaloup.
Venaison aux Cerises,
Salade Lorette.
Suprêmes de Volaille
Jeannette.
“Muscle Beach”
Chilled Mussel Salad, Warm Apple Fritter and Sweet Potato “Sand”
Chateau Ste. Michelle – Dr. Loosen Riesling – “Eroica” – 2004
“Bringing Home the Bacon”
Braised Pork Belly with Curried Corn Puree and Turmeric Popcorn
Yalumba – Viognier – “The Virgilius” - 2004
“Gentle as a Lamb”
Lamb Carpaccio with Olive Coulis and Roasted Red Pepper Oil
Rockford – Alicante Bouchet – Rose - 2005
“Get Your Ducks in a Row”
Duck Confit, Club-Made Duck Paté and Seared Duck Breast
Reitz – Cabernet Sauvignon, Bella Oaks – 1994
Beat Hegnauer presents plate to
Michael Dekker, sous-chef.
Beat Hegnauer presents plate to
Steve Lepine, sous-chef.
Diner Amical at the Calgary Petroleum Club
Whimsical imagination and innovative cuisine were the
themes of the diner amical in March, hosted by the
Calgary Petroleum Club under the direction of Chef
Linda Robberecht, Anna Lisonek, Maitre d’Hôtel, and
Toni-Marie Jon-Brown. We were treated to a culinary
fairy-tale journey, which did not just present taste but also
visual composition and an exciting potpourri of
flavours and
textures. It was
truly spectacular
and exciting.
Hayo Maier and
Roger Baekeland.
20
“Cool as a Cucumber”
A Palate Cleanser of Fresh Cucumber and Cantaloupe
“Like a Fish Out of Water”
Grilled Fresh Red Mullet with Wild Mushroom Sauce
Domaine Saint Martin, Bonnes Mares – Grand Cru – 1999
“We All Scream for Ice Cream”
Club-Made Roquefort Ice Cream, Comte, Fairwinds Farm Goat Cheese, Le Chèvre Noir
and Vine Raisin Compote
Pascal Gotat – Sancerre, La Grand Côte –2004
“All Good Things Come to an End”
Almond Cake with Passion Fruit Mousse and Dark Chocolate Mousse
Layered with Caramel and Cashews
Domaine Pouderoux – Maury – 2004
“Nobody Knows the Truffles I’ve Seen”
Otto’s and Tia’s Friandises
Chef Linda Robberecht (centre) and
sous-chefs.
Beat Hegnauer presents plate to Jack
Moore, sous-chef.
Bailliage de Victoria
The Aerie Resort and Spa is located on the Malahat
Mountain just twenty-five kilometres north of Victoria and
the name is well chosen. From the comfort of the dining
room or luxurious suites, one has a splendid eagle’s-eye
view of the surrounding Cowichan Valley and Finlayson
Arm. The proprietress, Maria Schuster, Maître Hôtelier,
and her staff make a point of supporting area farmers and
producers, and wines from such neighbouring vineyards
as Venturi-Schulze and Alderlea are available on their
wine list. Maria also promotes the work of local artist
Michaela Davidson at the hotel and in her advertising
literature.
While we always enjoy attending events at The Aerie,
the black-tie dinner hosted on Sunday, April 23 was truly
superb. As is our custom, we hired our “bubble bus” to
take us up the mountain and our Chargé de Mission, Jack
Littlepage, kept us well supplied with champagne. On
arrival, we were treated to Pommery Brut and delightful
appetizers of salade gourmande on small “pitchforks,”
with escargots on “garden stakes” served in wooden wine
box “planters.” The miniature vichyssoise was presented
on Chinese soup spoon “trowels.”
Canadian duck, salmon, lobster and lamb were incorporated in such classic French dishes as ballotine de
canard à l’orange en miniature; saumon à l’oseille des
frères trois gros; homard façon bouillabaisse; canon
d’agneau belle otèro garnie foie gras, artichaud et
asperges; and no French meal would be complete without
truffles, provided in the form of soupe de truffe Paul
Bocuse, and chocolate decadence, gateau opéra.
Our special thanks for this outstanding event go to:
General Manager James Kendal, Vice-Conseillier
Gastronomique; Executive Chef Christophe Letard;
Executive Sous-Chef Roland Monette; Chef de Partie Rhett
Melnyk; and Jamie MacIver, Maître d’Hôtel. The meal was
such an exceptional gourmet experience that on May 21,
in recognition of the outstanding preparation, service and
quality, we presented a Chaîne Cuisine and Service Award
to Executive Chef Christophe Letard. As James says:
“Here’s to many more great events and to continuously
raising the bar!”
En route on the bubble bus.
Saladé Gourmande.
Jack Littlepage, Chargé de Mission, and Lyle Viereck, Bailli de Victoria, present
award to Executive Chef Christophe Letard, and General Manager James Kendal
of the Aerie.
Bailliage de Nanaimo
The Nanaimo Bailliage engaged in a pair of superb dinners
to open the 2006 dinner program. The Wesley Street was
our February location for an excellent dinner hosted by
owner Gaetan Brousseau. The cold winter evening was
warmed by a Spanish cuisine influenced menu. Following
tapas, our first course of clams and mussels in a saffron
broth was followed by a pimiento and tuna salad Cazorla
style. This was matched with Marques del Riscal Rueda
2004. The next course presented was roasted quail a la
Catalan served with Castano Hecula Monastrell 2003. The
main course was a filet mignon Basquaise matched with a
robust Castell de Falset Montsant 2000. The dessert was a
delicious orange cake a la Valencia served with Moscatel
Do Douro. The dinner was a bouquet of flavours and
textures and our compliments and thanks went to owner
Gaetan and Chef Daniel Caron.
For our spring event, we attended the annual gastronomic dinner at Malaspina University-College. This dinner
is a presentation of the hospitality management students in
collaboration with the culinary arts program students. The
evening began with champagne and canapés in the ultramodern teaching kitchen. Highlights of the evening included a wonderfully rich trio of westcoast shellfish followed
by a beet and fennel essence with manilla clams and cured
sablefish topped by a horseradish crème fraiche, matched
with a Riesling Grand Cru Kirchberg de Barr Willm 2003.
The next offering was a rich foie gras terrine followed by a
rhubarb and lemongrass sorbet. The main course was
grilled rack of lamb with a wild mushroom crust, gnocchi
tart and oyster mushrooms in a red wine truffle jus. Two
excellent wines from the cellar were offered to us with the
lamb — Chateau Haut Bages Liberal 1986 and Chateau
L’Arrosee 1986. The evening was made very enjoyable by
the in-depth and detailed descriptions of the food’s ingredients and methods of preparation that was given before
each course.
The 2006 schedule of events will again try to expose the
culinary variety available on Vancouver Island.
21
Confrérie
de la
Chaîne
des
Rôtisseurs
Hayo Maier,
Bailli Délégué
Membre Honoraire du Conseil d’Administration,
Commandeur
Conseil National
Dr. Pierre Charbonnier,
Chancelier
David R. Tétrault,
Argentier National
Samir Hanna,
Membership Director
Membre Honoraire du
Conseil Magistral
Grand Commandeur
Membre du Conseil
d’Administration,
Commandeur
Chancelier Honoraire, Membre
Honoraire du Conseil
Magistral, Commandeur
Roger Baekeland,
Echanson
Constance Gelber,
Conseiller
Gastronomique
Claire-Marie Jadot,
Chargée de Missions
Commandeur
22
Takashi Murakami, C.M.,
Conseiller Culinaire
Michel Busch,
Conseiller des
Professionels
Commandeur
Vince Parkinson,
Chargé de Missions
Eric Jones,
Chargé de Presse
Baillis Provinciaux
Bert Phillips, Bailli
Provincial de la
Colombie-Britannique
Klaus Tenter,
Bailli Provincial de
l’Ontario
Fritz Painsi,
Bailli Provincial des
Prairies
Jean-Claude Phisel,
Bailli Provincial de
Quebec
Officier Commandeur
Commandeur
Commandeur
Commandeur
Bailliage de Victoria
Bailliage de Vancouver
Dr. Jane Ruddick, Bailli
Bailliage du Val
d’Okanagan
Bailliage de Nanaimo
Lyle Viereck, Bailli
Baillis Régionaux
Stephen Burchert, Bailli
Tony Muresu, Bailli
Bailliage de l’Alberta
nord (Edmonton)
Bailliage de l’Alberta à
Calgary
Bailliage du Manitoba
(Winnipeg)
Bailliage de l’Outaouais
(Ottawa)
Peter Graham, Bailli
Beat Hegnauer, Bailli
Jim Jaworski, Bailli
Dr. Pierre Charbonnier, Bailli
Grand Commandeur
Bailliage de Toronto
Bailliage du Quebec
(Montreal)
Bailliage de la
Nouvelle Ecosse
(Halifax)
H. Ekkehard Herling, Bailli
Michel Busch, Bailli
Commandeur
Josie Richard, Bailli
23
Upcoming Events
CANADA
A=AGM; AA=AGM & Auction; GC=Grand Chapître; CC=Cooking Competition; GP=Garden Party;
DA=Dîner Amical; LOM=L’Ordre Mondial; C= Chapître Dinner
Date
Bailliage
Type
Location
Oct 6
Okanagan
DA
Gray Monk Winery
Oct 15
Calgary
DA
La Chaumière
Oct 22
Victoria
DA
Westin Bear Mountain Victoria Golf Resort & Spa
Oct 24
Okanagan
DA
Social at Mission Hill Winery
Oct 28
Vancouver
C
Oct 28
Nanaimo
DA
Mahle House
Oct 28
Nova Scotia
DA
Fleur de Sel Restaurant, Lunenburg
Oct 29
Manitoba
C
Fort Garry Hotel
2006
Nov TBA
Calgary
AGM
SAIT
Nov 3-5
Toronto
GC
Chapître du Canada
Nov 18
Okanagan
C
TBA
Nov 19
Edmonton
C
Shaw Conference Centre
Nov 25
Nova Scotia
C
Prince George Hotel
Dec 3
Victoria
C
Christmas Dinner at Hotel Grand Pacific
Dec 4
Vancouver
DA
Cioppino’s
Dec 16
Nanaimo
DA
Tigh Na Mara
Manitoba
DA
Provençe Bistro
Country
Event
2007
Jan 28
INTERNATIONAL EVENTS
Date
City
2006
Oct 7
Guyane
Oct 11-15
Scottsdale (Arizona)
U.S.A.
Oct 19-22
Stuttgart
Allemagne
Oct 19-30
Croisère en Méditerrannée
Autriche
Nov 25
Séoul
Corée
Dec 2
Beijing
Chine
May 18-20
Luxembourg
Luxembourg
June 1-3
Bad-Ragaz
Suisse
June 21-24
Namur
Belgique
Sept 6-9
Bad Honnef
Allemagne
Lenzburg
Suisse
2007
Sept 7
Sept 21-23
24
Allemagne
Concours International des Jeunes Commis Rôtisseurs

54909 La Chaine NL vol5 iss2

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