newsletter/LaCVol9Issue2/LaChaine pg18-33

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse
scholarship awards to deserving students in Culinary Arts
at Nova Scotia community colleges.
(Submitted by Josie Richard, Bailli Régional)
This year, our spring started early and our great weather
has continued through the fall. Members of the Nova
Scotia chapter have been busy, energized, and participating in the various activities of our Bailliage.
On May 8th, we held our Jeunes Chefs Rôtisseurs competition at the Nova Scotia Community College, Akeley
Campus. This was organized by our Vice-Conseiller
Culinaire, Chef Christophe Luzeux.
This year there were four competitors: Erica Reeves
from GIO @ Prince George Hotel; Joseph Innocent from
Tempest Restaurant in Wolfville; Amanda Barton and
Sayer Jon Patterson, both from Fleur de Sel Restaurant,
Lunenburg. Each young chef was given an identical box of
ingredients, assigned a number, and instructed to create a
menu within an hour and prepare a three-course meal for
four persons in three hours. There were 16 dining room
judges, 4 per table and 2 kitchen judges. Members both in
the non-professional and professional categories enjoyed
participating in this event, and it was a great experience
for the competitors to hear feedback from them. The winner, Erica Reeves, is unable to represent us at the national
competition in Vancouver, so the runner-up, Amanda
Barton, from Fleur de Sel, will be representing Nova
Scotia.
On May 22, we held our annual Black Tie dinner at
Fleur de Sel Restaurant, Lunenburg. This was hosted by
Martin Ruiz Salvador, chef and co-owner with his wife,
Sylvie. Chef Martin has won several awards for his culinary talents, so it is no wonder this was a sold out event!
The attendees were not disappointed! It was an amazing
dinner and everyone raved about each course, particularly
the Yukon gold wrapped halibut and the veal tasting plate!
On June 19th, Chef Michael Howell and his wife Mary
hosted members of our chapter for another phenomenal
dinner. The stars of the dinner were the locally farmed
Blue Sea bass in lemon verbena beurre blanc, which was
done to perfection, and the grilled emu fillet in a potato
nest, which was so tender and delicious! The emu dish is a
rarity in our local restaurants and it was certainly a special
treat to have it.
Our annual lamb roast fundraising event was held on
August 14 at our residence in Chester Basin. As you probably have heard, we were blessed with the best summer
weather in the last 20 years! The gentle breeze from the
ocean, beautiful sunshine and warm weather provided a
perfect setting for our informal get together. We roasted 2
whole lambs for the 50 members and guests who participated and enjoyed the taste of the various donated accompaniments to the succulent lamb. This was a very successful event on all accounts! The proceeds of our fund raising
goes towards our scholarship fund, supporting our annual
Carving the lamb!
Confreres and guests line up at the buffet.
Bailliage de l’Outaouais (Ottawa)
(Submitted by Dr. Pierre Charbonnier, Bailli Régional)
French Ambassador to Canada Joins Bailliage de
l’Outaouais (Ottawa) for Gala Dinner
Le Bailli, Dr. Charbonnier, met en garde S.E. Francois Delattre, Ambassadeur de
France au Canada, de la possibilite d’un coup d’epee malencontreux, devant la V.
Chanceliere M.M. Legendre et le General Dr. P. Morisset - Dr. Charbonnier, Bailli,
warns H.E. Francois Delattre, Ambassador of France to Canada of the possibility
of an unfortunate sword blow, in front of the V. Chanceliere M.M. Legendre and
General Dr. P. Morisset.
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Restaurant Baccarat, Casino Lac Leamy, Gatineau,
Outaouais, DINER DE GALA
Quatre rubans neufs pour P. Guiet, C. Faure, F. Delattre et Y. Anton - Four new
ribbons for P.Guiet, C. Faure, F. Delattre and Y. Anton.
Le Bailli de l’Outaouais felicite le Personnel - The Bailli of Ottawa congratulates
the staff.
Mme. Lise et M. V. Ferreira, V.P. Hotel Delta, Mme. M.M. Legendre, Dr. R.P.
Charbonnier, S.E. Mr. F. Delattre et Mr. J. Janson, Delegue des Francais du
Canada au Parlement de France - Mrs. Lise and Mr. V. Ferreira, V.P. Delta Hotel,
Mrs. M.M. Legendre, Dr. R.P. Charbonnier, H.E. Mr. F. Delattre and Mr. J. Janson,
Delegate of the French citizens of Canada to France.
Restaurant Signature (Cordon Bleu)
Samir Hanna, Membre H. du Conseil Magistral, avec la Vice Chanceliere de
l’Outaouais - Samir Hanna, Hon. Member of the Conseil Magistral, with the V.
Chanceliere of Ottawa.
Sourires de satisfaction du Chef Professeur Y. Anton et du Bailli - Smiles of
satisfaction of the Chef Professor Y. Anton and of the Bailli.
Ginette Phisel, epouse du Bailli du Quebec, avec le Bailli de l’Outaouais - Ginette
Phisel, wife of the Bailli of Quebec, with the Bailli of Ottawa.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Montréal
(Submitted by Pierre Brault, Chargé de Presse)
Le 25 février, dans le cadre du Festival Montréal en
Lumières, le Beaver Club du Reine Élizabeth a présenté un
festin sous le thème “Arômes et Saveurs du Portugal”,
sous la direction de Joachim Koerper et Luis Pato, deux
personnalités de la gastronomie portugaise. Le chef
Koerper du restaurant Eleven est le seul étoilé Michelin de
Lisbonne. Il a marié ses plats avec les plus grands vins du
vigneron Luis Pato, importés exclusivement pour ce repas!
Pour ce repas exceptionnel, le duo Koerper – Pato a eu
l’aide d’Alain Pignard, le chef exécutif du Reine Élizabeth
et de Martin Paquet, le chef du Beaver Club.
During the Montreal High Lights Festival, on February
25, The Beaver Club restaurant presented Aromas and
Flavours of Portugal, a gourmet feast orchestrated by
Joachim Koerper and Luis Pato, two prominent figures of
Portuguese gastronomy. This exceptional soirée featured
the superb cuisine of Koerper, Lisbon’s only Michelinstarred chef of the Eleven restaurant, paired with great
vintages from the Luis Pato Winery, imported exclusively
for the Festival. A glamorous showpiece restaurant with a
breathtaking location, Eleven offers diners the finest in
seasonal market creations, spectacular panoramas and a
warm décor honouring local artists and designers. For this
exceptional winemaker’s dinner, Koerper and Pato joined
forces with Alain Pignard, the hotel’s Executive Chef and
Martin Paquet, Beaver Club Chef, to create a memorable
menu.
Arômes et Saveurs du Portugal
Aromas and Flavours of Portugal
The Beaver Club
Espumante Rosé das Beiras
Quelques jours avant le Grand Prix de Formule Un de
Montréal, le très sympathique membre de la Chaîne Alain
Creton et propriétaire du Café Alexandre sur la rue Peel
organisait un repas de style Bistro-Parisien pour le plus
grand plaisir des membres de la Chaîne.
A few days prior to the Canadian Grand Prix of Formula
1, on June 2, Chaîne member Alain Creton, restaurant
owner of Café Alexandre on chic Peel Avenue, held a
Parisian Bistro type private dinner for the Chaine members.
Parisian Bistro Dinner
Café Alexandre
Amuse-bouche bistro
Pâté en croûte (ris de veau – sweetbread - and foie gras)
Os à la moëlle sur toast (bonemarrow on toast)
Brouilly, Château de Pierreux
Saucisson lyonnais truffé, embeurré de chou vert (Truffled sausage from Lyons)
Quenelle de brochet (Quenelle pike)
Pinot Noir Antonin Rodet
Brie de Meaux sur feuille de laitue (Cheese)
Champagne Moët et Chandon
Espresso or Le Café de Paris (coffee and vanilla)
C’est le 22 juin que nous avons eu le plaisir de visiter
l’Auberge Saint-Gabriel, un restaurant avec une très
longue histoire mais qui fut actualisé récemment par le
chanteur populaire Garou. C’est le réputé chef Éric
Gonzalez et son équipe de cuisine qui nous a préparé un
superbe repas servi dans une salle historique.
Our Bailli Régional, Michel Busch, elected to hold a
Diner Amical on June 22 in the new restaurant that singer
Garou bought in Old Montréal called L’Auberge SaintGabriel. Well-known Chef Eric Gonzalez prepared a
superb menu served in beautiful surroundings.
Amuse-bouche
Foie gras terrine with chocolate, pear tartare with Port wine and ginger bread
Porto Tawny, 10 years, Quinta Do Portal
Diner Amical
L’Auberge Saint-Gabriel
Cream of sardines, cheese dumplings and fresh almonds
Blanc Vinha Formal 2008, Bairrada, Bical 87 pts Parker
Giant shrimps
guacamole sweet peas, grapefruit, Énoki golden, fresh almonds, touch of mint
Magdalen Islands lobster « Carbonara » style
Blanc Vinha Formal 2008, Bairrada, Bical 87 pts Parker
Black cod « Migas de Chorizo » on a bed of creamy baby spinach leaves
VinhaVelha 2007, Bairrada 100% Baga
Flan de sanglier (wild boar)
Snails, gnocchis, tomato confit, cream of parsley, sandwich gourmand,
vinaigrette of pork juice
·
Morue Charbonnière (blue fish)
Asparagus à la Maltaise, casserole of squid
Kamouraska rack of lamb under sage crust,
polenta with « patanegra de Alentejo » and glazed onions
Tournedos d’entrecôte Angus (Angus steak) seared on charcoal
cherry marmalade, violet mustard, pork belly, swiss chard
VinhaBarrosa 2005, Bairrada 100% Baga, 89+ pts Parker
Pineapple minestrone and Piña Colada sherbet
Coffee and salt flower caramel crème brûlée with olive oil ice cream
Petits fours « Eleven »
Yaourt maison (house yogourt) parmesan nougat
with maple sugar, dandelion greens and truffled honey
Abracadabra
pure chocolate, nuts, banana and passion fruit
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Notre activité BBQ a eu lieu le 13 août dans le merveilleux domaine du Château Montebello, dans la
Gatineau. Ce BBQ fut mené par l’équipe du chef Serge Jost,
du directeur des banquets Marcel Mundel et de Monsieur
Werner Sapp. La température se prêtait à un repas sur la
terrasse, bercé par la musique d’un virtuose du jazz… et de
son iPod! Au menu viandes grillées de toutes sortes, de
nombreuses variétés de poissons, des fruits de mer, toutes
sortes de salades et une table de dessert-à-volonté. À la fin
du repas, alors que le Bailli Michel Busch remerciait le chef
et sa brigade, deux charmantes dames se sont approchées
et se sont présentées : elles appartenaient à un Bailliage du
Texas et étaient de passage au Château Montebello!
Our summer Barbecue was held August 13 at the historical Fairmont Château Montebello in the beautiful
Gatineau area, fronting the Ottawa River, under the direction of Werner Sapp, Marcel Mundel and chef Serge Jost.
The temperature was absolutely perfect for a dinner on the
terrasse. On the menu: a variety of grilled meats, lamb,
beef, quail, chicken, fish, seafood, salads and all-you-caneat desserts. We were under the spell of a jazz tenor sax …
that was a magician with his iPod! At the end of the meal,
as Bailli Régional Busch was congratulating the chef and
his brigade, two very nice ladies that were visiting Canada
introduced themselves as Chaîne members from one of the
Texas chapters! Commandeur Busch was particularly
thankful for the organization of the day, which was under
the management of Director Marcel Mundel.
For our September 15 event Michel P. Busch, chose one
of the best tables of Montreal – La Chronique on avenue
Laurier. Executive chef and co-owner Olivier de
Montigny created a copious feast.
Mrs Madeleine Rocheleau (left) and Mrs Kathleen Brault enjoy their apéritif on the
front lawn overlooking the Ottawa River.
Les jardins d’herbes fines qui alimentent les restaurants sont localisés devant la
terrasse. The kitchen chefs grow their fresh herbs in front of the terrace of
charming Château Montebello where the evening meal will be served.
(de gauche à droite; left to right) Jean-Claude Phisel, Bailli Provincial du Quebec;
chef Serge Jost; Michel Busch, Bailli Régional de Montréal; Samir Hanna, Membre
Honoraire du Conseil Magistral.
Le Bailli Michel Busch a choisi une des meilleures tables
de Montréal pour l’activité du 15 septembre: La
Chronique, sur la rue Laurier. Le chef et co-propriétaire
Olivier de Montigny et sa brigade nous ont préparé un
festin mémorable.
(de gauche à droite; left to right) Margrit Hanna: Samir Hanna; Mrs MarieMadeleine Legendre; Dr. Pierre Charbonnier, Bailliage de l’Outaouais (Ottawa)
Bailli Régional.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Montréal continued
Diner Amical
La Chronique
Carpaccio de cobia
langoustine tempura, concombre libanais, billes de mangues,
mayonnaise épicée et vinaigrette au gingembre
Radix Syrah Rosé 2009, Parés Balta
Turbot en croûte de pain d’épices
crémeux de panais et girolles, écume de mer au vin jaune
Chardonnay 2008, Greg Norman California Estates
Canard cuit à basse temperature
betteraves en différentes textures, compote de cerises parfumées à la fève tonka et
sauce au Porto
Pinot noir 2007, Domaine Confuron-Cotetidot
Le Bailli Michel Busch commente le repas et remercie le chef et sa brigade. Michel
Busch, Bailli Régional de Montréal, Commandeur, offering his closing remarks.
Cochonnet de lait de la ferme Gaspor en deux temps
pommes de tere fumées et truffes d’été, jus à l’ai rôti
Saint-Emilio Grand Cru, Château Mantises 2001
Crémeux chocolat blanc/citron, compote de fraises de Mr Legault et
crumble aux amandes
Moscato d’Asti, BriccoQuaglia 2009 from La Spinetta
Bailliage de Toronto
Au chocolat Manjari, framboise du Québec, caramel salé et glace aux pistaches
Moscatel Vino de Liquor from Salvador Poveda
(Submitted by Dr Paul Truelove and Kitty Lin, Chargée de
Presse)
Jamie Kennedy’s Gilead Bistro & Café hosted the Bailliage
de Toronto for a spectacular summer event. Following a
welcoming cocktail on the restaurant’s urban patio, attendees were treated to an incredible dinner beginning with a
Japanese inspired dish “duck chawamushi,” followed by
spring salad, perch soubise, and aged beef with morels
and lovage ravigote — each course perfectly paired with
the chef’s selection of wine. A warm chocolate cake
accompanied by ice wine was the perfect ending to a
perfect evening.
Nos invites apprécient les amuse-bouche du pittoresque restaurant La Chronique.
Attendees enjoying their apéritif at the quaint restaurant La Chronique.
M. Yves Lafontaine, un member de la Chaîne depuis plus de 30 ans et son épouse.
Mr. Yves Lafontaine, a Chaine member for more than 30 years, and Mrs. Yves
Lafontaine.
(left to right) Ian Reece (Naples, Florida Bailliage); Scott Riess, Toronto Bailli
Régional; Margot Hickson; Malcolm and Donna Bryce enjoy a cocktail on the patio.
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Diner Amical
Beast Restaurant
Passed canapés
Norm Hardie, 2009 melon de bourgogne
Amuse-bouche
Pickled Oyster with Cucumber Capellini
Vitteaut-Alberti, nv cremant de bourgogne
Menu
Smoked Duck Foie Gras au Torchon
with Preserved Cherries
Birichino, 2009 malvasia bianca
Pan-Roasted Black Cod
with Braised Pig’s Head and Sauce Gribiche
Twilight of the Adelaide Hills, 2008 chardonnay
Toronto confreres ready for dinner.
Rising Star Elk
Two Cuts served with Butternut Squash and Shallots
Maccone, 2007 primitivo rosso
October 19 will long be remembered when 20 brave
Chaîne members looked into the eye of “Beast”. Five
courses of superb cuisine were presented by chef/owner
Scott Vivian of this relatively new establishment. They
were accompanied by some wonderful wine pairings.
Table favourites included the duck fat poached black cod
with braised head cheese that was then breaded and deep
fried. Lightly smoked duck foie gras was equally well
received. Each course featured Canadian produce including oysters and fish from both coasts. They were elegantly
presented with a wonderful and sensitive balance of taste
sensations. Bread made on the premises served with
creamy butter was a nice treat. And speaking of nice treats;
the palette cleanser of cranberry and ginger was a personal
favourite. The service was handled with professional skill,
and the timing of the presentation allowed for inspired
conversation at least until the plates had landed, at which
time the Beast became very quiet! We all agreed that this
was certainly one of the best Chaîne events this year and I
for one will be sure to return with friends.
“Ontario Apples”
Fielding Estate Winery, 2007 select late harvest Gewürztraminer
Coffee/tea/petit fours
Table 1.
Klaus Tenter, Bailli Provincial de l’Ontario (left) and John Mackenzie Venter,
Bailliage of West Palm Beach, Florida.
Table 2.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Toronto continued
Table 3.
Bernard Mirlycourtois, Vice-Conseiller Culinaire Manitoba Baillage, presented with
a Silver Star in recognition of his contribution to the Chaîne des Rôtisseurs –
presented by Jim Jaworski, Bailli Régional and David Tétrault, Bailli Délégué du
Canada – November 2009.
Bailliage du Manitoba
(Submitted by Cameron Gray, Chargé de Presse)
In November 2009, the year ended on a sumptuous note
as the Manitoba Bailliage hosted a stunning Chapître
Dinner at St. Charles Country Club. The outstanding
cuisine of Takashi Murakami, Conseiller Culinaire, was
highlighted, assisted by his top-notch brigade.
The intronization ceremony was officiated by David
Tetrault, Bailli Délégué of Canada.
Those inducted were: Chevalier – John Unger,
Lawrence Ellerby; Maître de Table Restaurateur - Mathieu
Marcoux; Rotîsseur - Heiko Duehrsen, Marshall Sokoliuk,
Sylvester Dudek, Brent Barna, Shaun Kaluznick. In addition, Carl Collister, Bryan Norrie, Bruce Robinson and
Roy Fondse were inducted as l’Ordre Mondial members.
Promotions included: Michael Grimes to Echanson;
Denise Friesen to Vice-Echanson; and Marco DeLuca to
Vice-Chargé de Missions.
A highlight of the induction ceremony was the presentation of a Silver Star to Bernard Mirlycourtois, ViceConseiller Culinaire, for his contribution to the Chaîne
during his years of membership. Highlighting his contributions, Jim Jaworski, Bailli Régional, noted Bernard’s
extensive participation and support of the Manitoba
Bailliage, in particular the young chefs’ competition.
Bernard was both surprised and honoured to receive such
recognition from the Chaîne des Rôtisseurs.
David Tétrault and Jim Jaworski with newly inducted members to the Chaîne and
l’Ordre Mondial along with promoted members Denise Friesen, Vice-Echanson,
and Michael Grimes, Echanson.
David Tétrault and Jim Jaworski with newly inducted members to l’Ordre Mondial
along with Denise Friesen and Michael Grimes.
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Bailliage de l’Alberta Nord
(Submitted by Anne Anfindsen)
Summer Barbeque (August 8, 2010)
Eighty-four Chaine members and their guests gathered on
a beautiful late Sunday afternoon in the garden of
Chevalier Laurie Anfindsen and husband Len Treeter for
the annual barbecue. This year four executive chefs prepared the sumptuous repast: Simon Smotkowicz, Shaw
Conference Centre; Sunny Sung, Bistecca; David O’Connor,
Sutton Place Hotel; and, Andrew Ihasz, Fairmont
Macdonald Hotel.
All the meats were cooked over Canadian hardwood,
with spit-roasted lamb, barbecued beef, barbecued pork
and an excellent northern pickerel from Great Slave Lake.
The accompanying wines were a brut Champagne NV,
2007 Remoissenet Pernand Vergelesse and a 2006 Glaetzer
Anaperenna Shiraz Cabernet.
Friday night (left to right) Dan Esplen, Vice-Chancelier Argentier; Susan Green,
Conseiller Gastronomique; and Peter Graham, Bailli Régional.
Annual Mountain Weekend (October 1 – 3, 2010)
Surrounded by mountains dressed in the golds and rusts
of autumn, forty-three members of the Edmonton Bailliage
gathered at the Post Hotel and Spa, Lake Louise, to launch
what proved to be a summer-like weekend. The delicious
buffet included oysters on the half shell, melt-in-your
mouth beef tenderloin and four white and four red wines
selected by the banquet manager from the hotel’s extensive
cellar.
On Saturday evening fifty-three guests gathered in the
charming dining room for a seven-course dinner, which
began with a Pommery “Brut Royal” Champagne NV.
Tartare of ahi tuna followed, accompanied by Gruner
Veltliner “Ried Kaferberg” Brundlmayer Kamptal Austria,
2006. Sautéed Atlantic lobster was then served, paired
with Chardonnay Lewis Cellars, California, 2005. A panseared duck breast came next, with Clos de la Roche Grand
Cru, Jacky Truchot, Burgundy 1994. Roasted filet of
Alberta whitetail deer served with Chateau Pavie 1er
Grand Cru Classe B, Saint Emillion, 1986 followed. The
evening was capped by a selection of cheeses accompanied
with Barolo Riserva Martinengo, 1970, and finally a
Chateau Guiraud 1er Cru Classe Sauternes, Bordeaux 2003
was paired with a quince tarte tatin.
Saturday evening: Lorne and Anne Anfindsen.
Saturday evening: (left to right) George Schwarz, owner of the Post Hotel: Peter
Graham, Bailli: and Executive Chef Hans Sauter.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary
(Submitted by Mel Miners, Chargé de Presse)
Bailliage de l’Alberta à Calgary Enjoys a “Musical
Interlude”
Il Sogno restaurant in Calgary hosted the Bailliage de
l’Alberta à Calgary for a Diner Amical featuring a unique
blending of culinary and musical delights. Owner Maître
Restaurateur Patricia Koyich and her staff chose to present
some of their favourite dishes matched to the musical
compositions they felt best complemented them. In fact,
the evening’s menu was presented as liner notes in a jewel
case that held a special CD of the original recordings. The
Bailliage was also honoured to have Dr. Wolfgang von
Stetten, Bailli Délégué d’Allemagne, Membre du Conseil
d’Administration, join them for the evening as a special
guest of David Tétrault, Bailli Délégué du Canada.
A guitar and bass duo entertained the confreres and
their guests as they arrived for the reception, with live renditions of the music that would be matched to each course.
This created no end of lively conversation guessing what
would match each melody. Guests were seated at simple,
yet elegant rectangular tables for ten, with white linen
tablecloths used to great effect to highlight the table décor
and the rectangular crystal centrepiece vases holding tiger
lilies, gerbera daisies, tulips and roses.
The first course was labelled “Antipasti,” and consisted
of rabbit terrine, pickled Ewenique Farms lamb tongue,
chicken liver parfait and marinated quail eggs. A glass of
2007 Pinot Gris from Leon Beyer of Alsace accompanied
the dish, while Dave Brubeck’s “Take Five” accompanied
the course.
Next Oscar Peterson’s “Wheatland” wafted through the
air for “Pasta,” a bowl of ricotta gnocchi with shitake
mushrooms and Brussels sprout leaves, marinated in a
butter fondue and drizzled with porcini oil. The following
“Primi” was a brilliant arrangement of monkfish, seated
on top of a roasted tomato coulis, coco bean ragu and
pancetta oil served while Kurt Elling’s “Tight” swam
about us. The “Intermezzo” was a bowl of frozen grapes
with 12-year balsamic vinegar drizzled over top, presented
with a gift from Dr. von Stetten — the official pin of the
German Bailliage and the musical accompaniment of
“Satin Doll” by Joe Pass.
The “Secondi” was a duo of Alberta wild boar: a roasted loin and a shoulder Bolognese in crespelle, with celeriac
puree and fondant, and edged with natural jus to provide
definition from the white plate. This crescendo was
bolstered by a gorgeous 2003 Chianti Classico Riserva
DOCG from Poggio Bonelli of Tuscany and the sweet
sounds of “Senor Blues” from Horace Silver.
The cheese plate (“Formaggi”), was served au natural
— a combination of Taleggio and Grana Padano, with
truffle crostini and glazed chestnuts, along with a presentation of “Skylark” by the Clayton Brothers.
The dessert or “Dolci,” was a beautiful pair of delights:
to the left a traditional vanilla bean panna cotta in a pool
of blood orange consommé, while to the right was an
orange-infused sugar tuille stuffed with chocolate pastry
cream, enjoyed along with Moe Koffman and his
“Swinging Shepherd Blues”. Finally, it was the “Buona
Notte” — a tray of hazelnut fritters, truly “The
Quintessence” of the evening, expressed in the music of
Phil Woods.
Patricia, her front section staff and the back section staff
were brought out to a standing ovation from the guests
with both Patricia and Chef Christopher Picek receiving a
Bailliage de l’Alberta à Calgary plate. Dr. von Stetten then
delivered his own accolade, praising the extremely high
quality of the dinner, the restaurant and the high standards of the Calgary Bailliage, concluding his remarks
with the presentation of a plate to the Bailliage from the
Bailliage d’Allemagne.
Duo entertain during reception.
Ann Bryden-Gruimond and Bill Savin, Bailli Régional Honoraire.
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(left to right) Sandra Hoenle; Llyn Strelau, Chevalier; Rodney Shaver.
Patricia Koyich and her parents, Dan and Jean.
L’Ordre Mondial Event – The Ranchmen’s Club
Our summer l’Ordre Mondial event was held on July 13th
at the Ranchmen’s Club — halfway through the annual
Calgary Stampede and Exhibition. This is a 10-day celebration during which time Calgary returns to its western
heritage roots. While we had planned on an outdoor
reception, barbecue buffet at the Ranchmen’s, and a bus
trip to the Stampede grounds to watch the chuckwagon
races, the grandstand show and the fireworks display, a
storm featuring golf-ball-sized hail, accompanied by high
winds and rain swept across the city the previous afternoon. The rain continued to inundate the city the next day,
forcing us indoors and the cancellation of the Stampede’s
evening entertainment.
Despite all that, we enjoyed a reception done in proper
western tradition. Our beer was Okanagan Springs Pale
Ale, reputed to be British Columbia’s most popular craft
beer, while a second, and perhaps more popular choice,
were margaritas made with Cazadores Reposado tequila.
The hors d’oeuvres featured a twist: Willy Krauch smoked
salmon on dill and lemon cream cheese and Danish
pumpernickel garnished with red onion and capers; St.
Simon fresh shucked oysters from New Brunswick in Grey
Goose vodka shots; spicy Spanish gazpacho with yogurt
cucumber and dill granité; and house-made porcini
mushroom and spinach ravioli on a tomato and herb jus.
Everything was enjoyed to western-themed entertainment
by guitarist Bobby Wills.
Dinner was served buffet-style and featured grilled veal
chops (tender, juicy and ABSOLUTELY DELICIOUS!);
prairie oysters (or sweetbreads, as non-prairie-ites might
call them); Ranchmen’s Club curry-scented lamb burgers;
grilled lemon, garlic and oregano chicken; herb grilled
black tiger prawns on brochette with Francisco’s salsa;
grilled rib eye steak and whole roast pork loin — all
accompanied by enhanced “Stampede fare” salads, cheeses
and vegetable dishes. Each serving table was graced with
a bronze statue in a western theme — some whimsical,
some serious.
(left to right) Sous Chef Robert Fedosoff; Chef Christopher Picek; Patricia Koyich;
Marketing Manager Dominique Maurer with Chaîne plate of appreciation.
Dr. Wolfgang von Stetten,
Bailli Délégué d’Allemagne
(right) presents special plate
to David Tétrault, Bailli
Délégué du Canada.
(left to right) Paul Mastalir, CCC, Membre du Conseil d’Honneur; Cindy Findlay,
Bailli Régional; David Tétrault, Bailli Délégué du Canada; Patricia Koyich, owner,Il
Sogno restaurant, Maître Restaurateur; Dr. Wolfgang von Stetten, Bailli Délégué
d’Allemagne; Hayo Maier, Bailli Délégué du Canada Honoraire.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de l’Alberta à Calgary continued
If this feast wasn’t magnificent enough, we returned to
the table after doing our first pass at the buffet stations
to find a platter of Nova Scotia lobsters. They also were
absolutely wonderful — tasty and juicy with a hint of
sweetness befitting perfect lobster.
Finally, for the “sweet teeth” in the crowd, there was a
magnificent dessert table. Cakes, pies, cheesecakes,
strawberry short cake and candy foams competed for the
attention of the guests. A special tequila (Cazadores Anejo)
made a surprisingly good liquid accompaniment to the
dessert. This complemented the educational component
of the evening: the proper nosing and tasting of tequila.
To round out the evening and to express our appreciation to hosts General Manager David Houghton, Maître
Restaurateur, and Executive Chef Kenneth Titcomb, Chef
Rôtisseur, the Ordre Mondial choir assembled and sang a
rousing rendition of the Ordre Mondial song with
specially crafted verses for our Ranchmen’s event.
Attendees give a hearty “Yahoo!” in front of the teepee.
(left to right) Donna Houghton; Katie Houghton; Gail Williams (guest); and Kaitlin
O’Hara (guest).
(left to right) Jackie Painsi, Dame de la Chaîne; Yvonne Montgomery, guest; Roger
Baekeland, National Echanson Honoraire; and Lee Baekeland, Dame de la Chaîne.
Guitarist Bobby Wills.
(left to right) Jurgen Bahr, Vice-Chancelier Argentier; Kenneth Titcomb, Chef
Rôtisseur, Executive Chef; and Fritz Painsi, Bailli Provincial, inspect the veal chops
barbecued by Werner Pils, Executive Sous Chef.
The lobster!
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Kalli Brinkhaus and Tina Vigilante.
Attendees enjoy the western buffet.
Bailliage de Val d’ Okanagan
(Submitted by Helene Scott, Bailli Régional)
In March, Chef Matt Batey CCC hosted a culinary class at
Mission Hill Family Estate. It was a tribute to Julia Child
and included some of her most popular and well-known
recipes using wonderful local produce from the Okanagan
Valley. Mission Hill wines were paired with each course
and I think if you listened carefully you could have heard
Julia say bon appétit in her Americanized French accent!
In April, we were hosted by Chef Bernard Cassavant,
BC Hall of Fame member, at the Wild Apple Restaurant at
the Manteo Resort in Kelowna. The reception was on the
deck overlooking the beautiful Okanagan Lake. A wonderful wine-country menu was paired with wines from “home
and away.” Sommelier Erika Staffanson paired each course
with a local Okanagan wine and its best international
counterpart available. What made this interesting was
that each wine was served blind and guests had great
discussions to figure out which wine was which!
June saw Chef Paul Cecconi of the Local Lounge and
Grille in Summerland, BC, host a small but appreciative
group of members and friends. We had hoped to be on the
patio overlooking the spectacular view of the lake, but
Mother Nature forced us inside and this just made for a
more intimate experience. The lovely fresh oysters were
paired with ... no, not sparkling wine or champagne ... but
a Junmai Nama sparkling and still sake from an artisan
sake maker on Granville Island, Vancouver.
Harvest Lunch in the Okanagan
We were all set for a casual farm tour, gathering fresh
produce to be cooked for lunch and an informal long
“outstanding in the field” table on the picturesque Stoney
Riley Bennett and Judy Burns.
(left to right) Ed Alfke, Donna and Ian Burridge.
Paradise Farm in Kelowna, but Mother Nature sent us a
torrential downpour. Who would have believed that the
Okanagan Valley is at the northern end of the Sonora
desert that morning! However, chef and host Geoffrey
Couper and his family showed us what Chaîne camaraderie is all about by relocating the lunch into their home at
very short notice. We were delighted to have Ian and Jane
Mavety from Blue Mountain Vineyards in Okanagan Falls
join us for the meal. The wine was paired perfectly with
Chef Couper’s creations and they delighted us with their
stories. The kitchen team prepared a lovely meal and
nothing could dampen the great Chaîne spirit that day!
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Val d’ Okanagan continued
Richard Toussaint;
Adolf Illichmann;
Helene Scott,
Bailli Régional.
Reception
Stoney Paradise Farm Heirloom Tomato Flatbread /
Gorts Gouda Gougeres / Italian Zucchini & Herb Tart
Blue Mountain Sparkling NV
Lunch
King Richard Leek Soup with Crispy Wild Boar Bacon
Cold Poached Sockeye Salmon
Sungold Tomato Salad with Pickled Garlic Scapes
3 Herb Mayonnaise
Blue Mountain Pinot Gris 2008
Grilled Trio of Enderby Lamb
Shallot and Thyme Jus
Sieglinde Potato Lyonnaise
Golden Beets, Romano Beans and Sweet Carrots
Blue Mountain Pinot Noir 2008
Farm Fruit Galette with Coronation Grapes and Blackberries
Vanilla Whipped Cream
Okanagan Spirits Kir Royal
Ian Mavety; Michelle and Geoffrey Cooper; Jeff Epler.
Bailliage de Vancouver
(Submitted by Dr. Jane Ruddick, Bailli Régional)
The Vancouver Bailliage enjoyed a wonderful event at the
new Fairmont Pacific Rim Hotel on Vancouver’s waterfront. Guests marvelled at spectacular views of
Vancouver’s North Shore mountains and harbour while
enjoying champagne from the Chaîne cellar and sampling
Executive Chef David Wong’s delightful canapés. This was
followed by a stunning Pan Asian menu accompanied by
incredible wines and unfiltered sake! A great evening!
Guests around the table.
Chef Geoffrey Couper.
Bailli Jane Ruddick presenting commemorative plate to GM Randy Zupanski,
Executive Chef David Wong and staff of the Fairmont Pacific Rim Hotel.
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John and Jane Ruddick welcome Washington, DC guests Dr. Judith Mazza and
Mr. Allan Kamm.
General Manager Randy Zupanski, Maître Hotelier, greets guests.
Goldstream Park on our way to our annual picnic at
Averill Creek. As there are no food preparation facilities
there, a caterer, under the watchful eye of Takashi Ito, our
Vice-Conseiller Culinaire, prepared a “movable feast”
while Stuart Brown, Vice-Conseiller Gastronomique and
Averill Creek staff selected the wines. The antipasto platter
with homemade herb breadsticks, baguettes, cherry tomatoes, balsamic marinated sweet onions, grilled baby zucchini, citrus-marinated olive mix, peppers roasted and
marinated in-house, prosciutto, local Bresaola, Vacca Rosa
cheese, Hilary’s Brie and Fairburn Farms Mozzarella di
bufalo a Bocconcini awaited our arrival.
The meal also utilized local fare: wild grilled sockeye
salmon topped with basil, sundried tomatoes, salt and
fresh garlic; marinated flank steaks with chimichurri
sauce; grilled fennel bulbs; green beans; and beets served
with toasted walnuts, thyme, lemon zest and juice pesto.
Members enjoyed the wines served and purchased their
favourites. It was a perfect day to tour the winery, admire
the scenery and play games. The winner of the First
Annual Bocce Challenge was Barbara Van Vliet; Savannah
Schrader faced tough competition but ultimately took first
prize at giant jenga. Prizes were generously distributed by
Gail Gable, Vice-Chancelier Argentier, as we concluded the
picnic with an assortment of local cheeses and fruits —
figs, raspberries and strawberries — served with Averill
Creek’s blackberry port. We were also delighted to host
Dr. Bernard and Mrs. Eileen Lee from the Edmonton
Bailliage.
Guests from the Edmonton Bailliage, Dr. Bernard and Mrs. Eileen Lee
Guests enjoy dinner and friendship.
Bailliage de Victoria
(Submitted by Marilyn McNamara, Chargée de Presse)
Picnic at Averill Creek
With wide brimmed hats, comfortable shoes, and a glass
of champagne, we strolled under the grand old cedars at
Maury Van Vliet,
Chevalier, and
Don Curling
competing at the
First Annual
Bocce Challenge.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Victoria continued
Lore Roach, Dame de la Chaîne and husband Bob enjoying the picnic at Averill
Creek.
Karen Jensen, Dame de le Chaîne; Liborio Nanni, Vice-Conseiller Gastronomique
Honoraire with his daughter Lucia Nanni.
Ms. Savannah Schrader, who won the game of giant jenga.
Bailliage de Nanaimo
(Submitted by Stephen Burchert, Bailli Régional)
Mary Ellen Schrader playing giant jenga at the picnic.
A pair of outstanding dinners started the 2010 dinner
schedule for the Nanaimo Bailliage. A pleasant spring
evening in the quaint seaside town of Qualicum Beach
found us at Giovanni’s Ristorante. We began our meal
with a reception in the warm and sophisticated ambience
of this cozy restaurant. The night started with an herb
salad topped with smoked steelhead, followed by a pasta
dish of Rigatoni al Peperoncino Rossi. The next course was
a seafood course of Gamberoni Aqua Pazzo. The main was
a venison chop in a peppercorn, cream and brandy sauce.
Classic Italian wines were matched with every course. The
entire evening was perfect, the food, wine, service and
locale all made for a classic Chaîne dinner.
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Our next dinner was titled a “Seafood and Sparkling”
affair and was held in the elegant waterfront home of
Commandeur and Mrs. Richard Beamish. A large seafood
grazing buffet was served and included prawns four
ways: lemon, Cajun, sesame-thai and natural. Also presented was wild BC salmon done five ways: sockeye lox,
barbecue, smoked, candied and salmon pepperoni.
House-pickled herring, mussels in white wine, sushi, king
crab and baked three-cheese oysters on spinach were also
part of the feast. Bailli Stephen Burchert was active
shucking and serving fresh Timothy’s Ladysmith oysters.
Matched with this wide array of oceanic treats was a
Nanaimo Bailliage Seafood and Sparkling event.
quartet of tasty sparkling wines: Rocky Creek
“Katherine’s” Sparkle 2008, Segura Vidas Brut Reserva
Heredad, Bird in Hand Pinot Noir Sparkling 2008 and
Gosset Grande Reserve Brut Champagne. We then sat
down to enjoy the main course: barbecued turkey breast
with agave-habanero-lime and seed spice marinade with
saffron pilaf and asparagus. This was paired with Cedar
Creek Platinum Reserve Pinot Noir 2006 and Kettle Valley
Malbec 2007, both from the Okanagan Valley. This event
was entirely planned and prepared by the members of the
Bailliage and was a great success.