Volume Five, Issue 1 - la Chaine des Rotisseurs

V
LA CHAINE
www.chainecanada.org
IN CANADA • VOLUME FIVE • ISSUE ONE
Join Us in Toronto!
Chapître du Canada (November 3 - 5, 2006)
what it’s like to be here. Toronto is
the most diverse city in the world,
looking at things from the perspective of a hundred cultures. Toronto is
different and it’s a place for people
who like different, who want to carve
out their own experiences. As a
renowned multi-cultural haven, visitors are able to experience the unique
lifestyles of many different regions
simply by strolling down the street.
Even a short walk can take you
through one culture after another,
passing along the way through the
quaint neighbourhoods that make up
an intimate metropolis. Find beautiful architecture of the city’s settlers
alongside modern, sleek, gold-tinted
skyscrapers. Explore the multitude of
must-see attractions, including the CN
Tower, Rogers Centre (formally the
SkyDome) and the Royal Ontario
Museum. Lose yourself in the thriving
arts scene, great theatres, exquisite
dining, fabulous shopping and
incredible sports.
Toronto is the undisputed entertainment capital of Canada, in large part
due to the wealth of lavish Broadwaystyle musicals, homegrown productions, travelling road shows and
classical concerts it offers year-round.
With a performing arts scene rivalled
only by New York and London, the
quality of productions and talent in
Toronto is nothing short of worldclass.
Continued on page 3
Photo courtesy of Tourism Toronto.
Truly a world-class cosmopolitan
centre, Toronto is a city built with
limitless imagination. Every city has
a story and Toronto’s is written by its
people — in over 80 languages, in
poetry, in song, in sidewalk art, in
restaurant menus, in architectural
blueprints, in scientific discoveries,
even in legislation. Toronto is a city
of cultures; a city of enclaves; a city
of pockets — and this is reflected in a
wonderful mosaic of distinctive
neighbourhoods. Some can be
described as “ethnic,” while others
reflect a particular lifestyle, business
or leisure activity.
You know the feeling you get when
you come across an amazing menu
and want to order every dish? That’s
Toronto skyline.
The PATH subterranean shopping concourse beneath Toronto’s downtown core.
A note from the Bailli Délégué
Hayo Maier,
Bailli Délégué
CONTENTS
SOMMAIRE
1 Chapître du Canada
1 Chapitre du Canada
2 Note from Bailli Délégué
– Hayo Maier
2 Le Mot du Bailli Délégué –
Hayo Maier
5 Your Host Hotel – The
Fairmont Royal York
5 L’Hôtel choisi pour le
Chapitre du Canada : Le
Fairmont Royal York
6 Why Consider the Ordre
Mondial?
7 Jeunes Commis Rôtisseurs
Competition 2006
8 Vancouver Bailliage in
Review
As 2006 dawns, I would like to take this opportunity to
extend an early invitation to all of you to join with our
confrères in Toronto for our next Chapître du Canada,
November 3 -5, 2006. I know that Bailli Régional
Ekkehard Herling and the local committee are hard at
work preparing another outstanding weekend event for
all of us to enjoy. There will be further details issued as
we near the actual date but it’s never too early to plan to
attend a Chaîne event!
We will soon be launching a membership drive to
increase our membership base, which lags well behind
many other countries. Finland, for example, which has a
population of 5 million, has 1600 members; Canada,
which has a population of 30 million, has 675 members.
Samir Hanna, Membre Honoraire du Conseil Magistral,
appointed our Director of Membership at last year’s
annual meeting in Edmonton, will be working with all
our Bailliages to increase our membership significantly.
Individual members can assist with this campaign by
recommending professionals and non-professionals for
membership.
As this is the last issue of La Chaîne in Canada before
the fall, I would also like to extend my congratulations
and best wishes once again to our 2006 Canadian representative at this year’s International Jeunes Commis
Rôtisseurs competition in Adelaide, Australia: Daniel
Craig. I know all of you join with me in extending our
best wishes and support to Daniel in his quest for the
gold medal.
As always, I would like to conclude by reminding
you that the next issue of La Chaîne in Canada is scheduled for early September 2006. 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
August 1, 2006.
2
10 Good Guys in White Hats
6 L’Ordre Mondial, pourquoi
pas ?
7 Concours du Meilleur Jeune
Commis Rôtisseur 2006
8 Nouvelles du Bailliage de
Vancouver
10 Les Toques Blanches
12 La Chaîne –
Coast-to-Coast
12 La Chaîne d’un océan à l’autre
20 Confrérie de la Chaîne
des Rôtisseurs
– Conseil National
21 Baillis Provinciaux &
Baillis Régionaux
20 Conseil National du Bailliage
du Canada
21 Baillis Provinciaux & Baillis
Régionaux
22 Upcoming Events
22 Calendrier des Dîners &
Chapitres au Canada
24 People and Places
24 Galerie de Photos
National Allied Member since 2005
Important Message for All Confrères!
Time to Update Your Profile on the
International Website
The international website is up and running! To allow the
most efficient operation, it is important that we all go online and update our profiles. This will ensure that all
members will receive their proper mailings. In particular,
professionals should update their profiles so they can be
included in the professional search engine facility
provided by the site.
To access your profile:
• Go to the website at www.chaineparis.org
• To log in, go to the members’ log-in box that appears in
the top right-hand corner of the first page you see after
you enter the site, and enter the last five digits of your
membership number (from your Chaîne membership
card) in the top space provided.
Visit our website / Visitez notre site internet:
www.chainecanada.org
Chaîne des Rôtisseurs International website at
www.chaineparis.org
A Shopper’s Paradise
Boutiques. Malls. Markets. Galleries.
Department stores. Outlets. Shops.
Imagine a retail experience that
includes everything from upscale
boutiques to an underground city
featuring 1,200 shops, cafes and
restaurants, in more than 10 kilometres of subterranean concourses
connecting 48 office towers, 6 hotels
and 5 subway stations.
Or try some of Toronto’s famous
“neighbourhood shopping,” all within easy reach of The Fairmont Royal
York Hotel. Bloor-Yorkville is a
network of laneways, cobblestone
courtyards and streets lined with
charming Victorian restorations filled
with antique shops, art galleries,
jewellers and high-end designer
boutiques. Located on Spadina
Avenue in the heart of Chinatown,
Toronto’s garment district has terrific
bargains on local fashions, fabric,
leathers and furs. Hundreds of local
designers make this the place to go
for the latest in fashion. It is truly the
heart of Toronto’s design scene. If
you’re looking for bohemian fashions, don’t miss Kensington Market.
You’ll have a great time searching for
some of the best vintage clothing
stores in the city, hidden amid dozens
of tiny shops and produce stands in a
labyrinth of streets just west of
Chinatown.
TORONTO FACT FILE
• Toronto is the fifth largest city in North America after Mexico City, New
York City, Los Angeles and Chicago.
• The name Toronto is thought to stem from a Huron word translated as
“meeting place.”
• Yonge Street is listed in the Guinness Book of World Records as the
“longest street in the world,” stretching 1,896 km from the lakeshore in
Toronto, north to Rainy River, Ontario, near the Minnesota border.
• Toronto is home to the world’s tallest freestanding structure, the CN
Tower (at 553.33 m).
• One-third of Canada’s population is located within a 160 km radius of
Toronto.
• Both the Roman Coliseum and St. Paul’s Cathedral could fit comfortably
inside Toronto’s Rogers Centre stadium.
• Over 100 languages and dialects are spoken in Toronto.
• The Toronto Transit Commission is North America’s second largest
public transit system.
• Toronto’s underground city, PATH, holds the Guinness world record for
“Biggest Underground Shopping Complex” with over ten kilometres of
underground, indoor pedestrian walkways linking hotels, shopping,
dining and major attractions.
• The annual Toronto International Film Festival is second only to Cannes
in terms of high-profile films, stars and market activity.
Discover our secret ingredients! “The
world within a city”™ truly sums up
Toronto cuisine. Pack your appetite,
because Toronto’s more than 5,000
restaurants reflect tastes, cultures and
ingredients from around the world —
all with a distinctive Toronto flair.
From upscale to down home, you’ll
find dining experiences to satisfy
every taste. And because Toronto is a
city of neighbourhoods, there’s a new
taste experience around every corner!
Sample haute cuisine, dine on an
open-air patio or try exotic fare at a
neighbourhood eatery. Whatever
your tastes, Toronto has an experience to suit you.
And many of Toronto’s most popular downtown attractions are within
walking distance of each other! A
leisurely walk is all it takes to travel
Photo courtesy of Tourism Toronto.
Dining in Toronto
Geese take flight at Toronto’s Eaton Centre.
3
Continued from page 3
Photo courtesy of Tourism Toronto.
between vibrant and quirky neighbourhoods, great sporting venues,
the CN Tower, major convention
centres, endless shopping, top
theatre, the waterfront and inspired
cuisine.
Flatiron building, also known as the Gooderham
Building, located at the junction of Front and
Wellington streets.
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La plus grande marque
d’agences de voyages au monde
Nous sommes membre de la Chambre de
Commerce du Montréal Métropolitain
4
Renowned masters and architectural mastery take centre stage at Roy Thomson Hall.
www.uniglobelexus.com
The world’s largest
single-brand travel franchise.
We are a member of the Board of Trade of
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Your Host Hotel – The Fairmont Royal York
This landmark hotel has everything
you need. With luxurious surroundings, refined guest rooms and suites,
and a knowledgeable concierge, The
Fairmont Royal York is the ultimate
downtown Toronto hotel. And the
heart of Canada’s largest metropolis
is just steps away from its famous
doors. From the theatre, entertainment and financial districts, to shopping, sightseeing and world-class
sports facilities, The Fairmont Royal
York truly is “at the centre of it all.”
Rooftop Herb Garden.
Fairmont Room.
Lobby.
A History of Quality
In 1843, Captain Thomas Dick built
four brick houses on the site of
today’s hotel. After a series of owners,
hotel names and renovations, Captain
Dick bought back the property and
renovated it yet again in 1862, creating the stately Queen’s Hotel. Years
later, the Canadian Pacific Railway
announced it would build the largest
hotel in the British Commonwealth
on the site. Construction began in
1927, immediately across from Union
Station and the Canadian Pacific
Railway. On June 11, 1929, the hotel
officially opened as The Royal York. It
was the tallest building in the British
Commonwealth and quickly set the
hospitality standard of the day. The
magnificent hotel became known as a
city within a city, rising in twentyeight floors of architectural splendour,
replete with mechanical genius and
opulence never before seen in
Toronto. It boasted 1,048 rooms, each
with radios, private showers and
bathtubs. The 1.5 acres of public
rooms included a 12-bed hospital,
12,000-book library and 10 ornate
passenger elevators. The Concert Hall
featured a full stage and mammoth
pipe organ weighing fifty tons, which
surpassed anything else in Canada.
There was a glass-enclosed roof
garden, the largest hotel kitchen in
Canada, with a bakery that could
produce over 15,000 French rolls a
day, a 66-foot long switchboard
manned by 35 telephone operators, its
own bank and a golf course (now
known as St. George Golf & Country).
Photo of Royal York at night.
The Concert Hall - Venue for the Chapître dinner.
Later years saw additional renovations, with a $100 million project
from 1988 to 1993 that restored the
original elegance with refurbished
guest rooms, public spaces, a health
club, sky-lit lap pool and the firstever American Express Travel Service
Centre.
Today, after welcoming more than
40 million guests, The Fairmont
Royal York continues to epitomize
gracious hospitality. Although the
years have brought changes, many
features are still intact — the magnificent hand-painted ceilings, the
travertine pillars, ornate furnishings,
crystal chandeliers and wall hangings. Guests walk where the rich and
famous walk: elevator number nine
still carries illustrious guests such as
Her Majesty Queen Elizabeth II. On
the big screen, The Fairmont Royal
York, like the Waldorf Astoria,
Biltmore and The Plaza in New York,
has been featured in numerous
movies.
For Reservations:
Special Room Rates have been
arranged for arrival Friday
November 3 and departure Sunday
November 5:
Fairmont Room $199.00
Fairmont View Room $199.00
Fairmont Deluxe Room $269.00
Fairmont Gold Room $289.00
Suites starting from $499.00
Reservations are made individually
through Fairmont Royal York
Reservations Department at
1-800-663-7229 or Fairmont Global
Reservations Centre at
1-800-441-1414.
When making reservations, please
identify yourself as being with the
Chaîne des Rôtisseurs – 2006
National Conference.
Deadline for Hotel Registration:
October 4, 2006
The Fairmont Royal York
100 Front Street W.,
Toronto, ON M5J 1E3
(416) 368-2511
Email [email protected]
5
Why Consider the Ordre Mondial?
1. You are a Chaîne member who would
like to learn more about the many
varieties of port by tasting them.
2. You are the Bailli of a small Bailliage
that doesn’t have enough “Chaîne
worthy” restaurants.
3. You would like to see how your
favorite Canadian wines stack up
against their Old World counterparts.
4. As a Bailli, you are weary of planning
all the functions and wish someone
else was in charge so you could just
relax and enjoy the event.
5. You’d like to let your hair down and
sing at Chaîne functions.
Port wine selections.
These, and many other benefits, can
be easily obtained by organizing a
branch of the OM — the Ordre Mondial
des Gourmets Dégustateurs. A listing of
events organized by the Calgary OM will
indicate some of the possibilities:
• A comparison of Rhône wines with California Rhone
Rangers
• A blind tasting of Okanagan wines and their French
counterparts
• A dinner where each course was sampled with a
different Scotch
• A technical comparison of fermentation styles
• An evening of Alsace food and wine
Ordinarily, Chaîne dinners are held at great
restaurants whose chef or owner is a Chaîne member;
OM events can be held anywhere. For example, you
may not have a good East Indian restaurant in your
Bailliage, but if you are curious about what to drink at an
East Indian dinner — beer, white wine, red wine — the
OM can hold the appropriate function at a non-Chaîne
restaurant. The Vice-Echanson of your Bailliage, who
automatically heads up the local OM branch, can
organize one, two or three events per year, giving the
Bailli Régional a much needed break. While speeches at a
Chaîne dinner are verboten, OM events encourage
speakers with an intimate knowledge of the theme
beverage, and appropriate singing is welcomed.
If you would like to learn more about the Ordre
Mondial, visit the chaineparis.org website and follow the
links and/or contact Roger Baekeland, Echanson,
[email protected].
Traditional underground
barrel cellar.
At Quails’ Gate Estate
Winery during 2004
Ordre Mondial
Okanagan Wine Tour.
Ordre Mondial members enjoy recent dinner on Royal Canadian Pacific.
6
Jeunes Commis Rôtisseurs Competition 2006
Adelaide, Australia
Imagine the challenge in being
presented with a mystery basket,
containing seasonal ingredients, to
use in the design and preparation of a
three-course meal for four people, all
within four hours. On September 14,
2006, young chefs from around the
world will gather to meet that challenge at the Regency TAFE College in
Adelaide, the wine and festival capital of Australia, for the finals of the
30th International Jeunes Commis
Rôtisseurs competition.
The Regency International Centre
for Hospitality, Leisure & Food
Studies opened in 2002. This state-ofthe-art training and education centre
provides the most modern facilities
embracing all aspects of the hospitality and food industry. Recognised
internationally for its high quality
programs, the Regency International
Centre has been proactive in developing partnerships and alliances with
leading institutes and universities
around the world.
Adelaide – Multicultural,
vibrant, stylish and innovative
Adelaide, with its buzzing wine and
food culture, and cafes and restaurants boasting some of Australia’s
best chefs, provides the perfect backdrop for the Jeunes Commis
Rôtisseurs competition. Designed by
Colonel William Light in 1836 around
the picturesque River Torrens on the
bay of Gulf St. Vincent, Adelaide
remains today a most successful
example of urban planning. The city
itself is surrounded by park lands,
which contain the world-renowned
Adelaide Oval, the Memorial Drive
Tennis Courts, two golf courses, the
Aquatic Centre and many other
sporting and recreational areas.
Adelaide also has a worldwide reputation for its fresh local produce and
seafood. The city’s Central Market
offers a colourful melting pot of
nationalities and foods, surrounded
by Adelaide’s Chinatown and international restaurants.
Culture is important in Adelaide
and the indigenous heritage of the
area has been celebrated with the
largest collection of aboriginal artifacts in the world. The many galleries
and museums offer an insight into
the people and the history that have
formed Adelaide into an elegant city.
Victoria Square.
Torrens River.
Convention Centre.
Adelaide skyline.
Adelaide at night.
Circular Quay.
Canada’s Own Daniel Craig – A Profile
Born in Goderich, Ontario, in 1980, Daniel’s
first job was as a dishwasher in a delicatessen owned by parents of a friend. He
then participated in a high school co-op program, which included working in a small
restaurant where he “fell in love with food
and the industry.” Following his graduation
from high school in 1999, Daniel moved to
Victoria to attend school. He found work
with numerous restaurants such as the
Fairmont Empress Hotel, Sunflower Café
and Milestones, and eventually decided he
wanted to achieve his Red Seal and
Journeyman Cook papers. Graduating with
honours from Camosun’s one-year training
course, Daniel received several bursaries
and began his apprenticeship at Ocean
Pointe Resort Delta in 2001.
Daniel’s first competition experience
came in the 2004 Jeunes Commis Rôtisseurs regional competition, where
he placed first, qualifying him to represent the Victoria Bailliage in the
2004 national competition in Calgary. In 2004 and 2005, Daniel competed in the Grand Marnier Dessert Challenge (placing third) and in the
Knorr Junior culinary competition (again placing third). He won
Victoria’s regional Jeunes Commis Rôtisseurs competition again in 2005,
then went on to win the national competition in Edmonton. Daniel will
now represent Canada at the Concours International des Jeunes
Commis Rôtisseurs next September in Adelaide, Australia.
7
Vancouver Bailliage in Review
AGM & Inductions of New Members held at the Fabulous Pan Pacific Hotel
Front row (left to right): Janet Phillips, Dr. Chung Yi Shen, Anne Collette, Myrna Farnworth, Peter Marshall.
Middle row (left to right): Christophe Penalva, Julia Stoller, Guy Collette, Chris Farnworth, Matt Batey, David Wong, Rene Fluri.
Back row (left to right): William Dexter, Robert Charlton, Claire-Marie Jadot, Bert Phillips, Hayo Maier, David Tétrault, Dr. Gerald Korn, Dr. Jane Ruddick, Roland Milaire.
Lobby of the Pan Pacific Hotel with Chaine logo
projected.
(Left to right) Vancouver Bailli Dr. Jane Ruddick,
Matt Batey and David Tétrault, Argentier National.
Chaîne logo projected onto the sail made this event
very unique.
(Left to right) Chris Farnworth, Patricia Lloyd, Ermes
Pez, Evelyn Froese, Myrna Farnworth, Peter Lloyd.
(Left to right) Rene Fluri, Ms. Vashist (Pan Pacific
Food & Beverage Manager), Brigitte Fluri, Stephen
Peters (General Manager).
(Left to right) Guy Collette, Jane & Dr. Chung Yi
Shen, Cissy and Wilson Lownang, Gisela Loss,
Janet Phillips.
Visit www.chainerotisseurs.org
for interesting information about the Chaîne locally, nationally and internationally
8
Christmas at the Terminal City Club
(Left to right) Patricia Lloyd, Chef Michael Noble, Dr. Robert
Rothwell.
Executive Chef David Long.
Susan Meister (right) and assistant prepare an appetizer.
Chef Bruno Marti, Nicole and Robert Helpenstein
(Swiss Ambassador), Rene Fluri.
Moira Fitzpatrick, Eva Jensen and daughter Dorte
Froslev.
Monique Berner, Lois Sengara, André Berner.
Connie Sedgewick, John Perchall, Ron Sedgewick,
Susan Perchall.
Guest, William and Elaine Rowe, George Abakan.
Robert Lewis, Audrey and Dr. Gerald Korn, Ashley
Lewis.
Vancouver Community College
Dr. Gerald and Audrey Korn.
Stuart Klassen (Executive Chef, Marriott Pinnacle),Vancouver Bailli Dr. Jane Ruddick, Ken
Cretney (General Manager, Marriott Pinnacle).
Adolf and Ingrid Eitzenberger.
9
Good Guys in White Hats
Here’s to celebrity . . . and to supporting local charities!
“Celebrity” is certainly a phenomenon of our times and
depending on your point of view it’s either an interesting
aspect of pop culture or the beginning of the collapse of
civilization! No longer restricted to the usual film stars
and sports figures, it is now conspicuous in many professions and trades, including the culinary scene. The good
thing, of course, is there are benefits, one being that the
celebrity chef has become a valuable tool in the fundraising efforts of many charities and non-profit groups.
Today, the survival of many worthwhile organizations
is dependent upon successful fundraising efforts made in
local communities. The high operating costs and the
increasing number of groups raising money has meant
that the organizing committees have had to provide more
unique events in order to attract the public and so meet
their financial requirements. A result of this creative thinking is that increasingly chefs are being recruited to volunteer their services for various causes. They may be called
upon to cook a dinner in a grand residence, collaborate
with their colleagues in an all-star banquet, be auctioned
off to cook an intimate dinner in the winning bidder’s
home, provide a Chef’s Table or teach a cooking class.
Each event presents its own unique set of challenges, as,
for example, Alberta Ballet’s “Great Chefs in Great
Homes,” which takes place annually in some of Calgary’s
more posh homes. Four dinners are held on consecutive
weekends in February, each featuring a different chef and
a different home. For a function like this the chefs naturally want to challenge themselves creatively and provide a
memorable experience for the guests, but that enthusiasm
has to be tempered with the fact that they are presenting a
six-course dinner for over thirty people from a domestic
kitchen with limited refrigeration, restricted counter space
and often difficult access. As a result, the logistics are as
critical as the menu content.
Forward thinking would involve a visit to the site
kitchen to evaluate storage, workspace and cooking equipment. (Residential ovens are usually too small to accommodate most professional cookware; if they are, it means
raiding the chef’s home for domestic pans.) A menu can be
developed once the chef is familiar with the kitchen space,
one that can be cooked, assembled and served effectively
and in a manner that will not compromise the quality or
integrity of the dishes. This would mean having dishes
which won’t tie up the oven for an extended period of
time or not having more components on the plate than can
be prepared comfortably. Fortunately much of the mise en
place for the dinner can and should be done at the chef’s
kitchen, such as the soups, sauces, blanching of vegetables,
searing of meats and the making of desserts. However, all
linens, glassware, cutlery and plateware (which alone
10
(left to right) Chef Takashi Ito, Chef
Rôtisseur, The Fairmont Empress;
Chef Martin Heuser, Chef Grillardin,
Westin Calgary; Chef Michael
Allemeier, Chef Rôtisseur, Mission
Hill Winery; Manfred Steuerwald;
Chef Bob Matthews, Maître
Grillardin, La Chaumière, at
Symphony of Chefs Banquet.
(left to right) Jean Grand-Maitre,
Artistic Director, Alberta Ballet; Chair
of “Great Chefs in Great Homes”
Norma Gibson, Officier; Vincent
Parkinson, Bailli Régional Honoraire.
Vincent Parkinson, Bailli Régional Honoraire, and staff working on Great Chefs in
Great Homes fundraiser.
would be over 250 pieces) have to be transported to the
site and returned for washing after the dinner. Due to the
numbers of guests involved, the chefs take cooking and
serving staff to assist. Chef Martin Heuser, Chef Grillardin
(Calgary Westin Hotel), comments that working under
these difficult conditions demonstrates to the staff what is
possible and makes the event a very positive team-building experience.
The “Great Chefs in Great Homes” committee, under
the stewardship of chairperson Norma Gibson, Officier,
introduces new chefs each year to keep the event fresh. As
with most organizations the volunteers do the yeoman’s
share of the work, which involves finding the appropriate
venues, recruiting chefs to participate, soliciting donations
of products from various suppliers, coordinating promotional and print materials, renting tables and chairs,
decorating the tables and even moving furniture in the
homes to create adequate dining space.
The Calgary Philharmonic Orchestra has hit the right
note with its annual “Symphony of Chefs,” which places
great emphasis on the food, the participating chefs and the
establishment hosting the event, usually a large hotel. This
is a collaborative effort of six high-profile chefs working
together on a dinner for 250 guests, each chef designing a
course to fit with his/her colleagues’ contributions.
Planning a cohesive menu can take some time due to the
likelihood of ingredient repetition in the original submissions, but fine-tuning the proposed dishes is a relatively
easy process compared to the challenge of getting all of
the chefs to attend a meeting at the same time!
The host chef has most of the work to do for this event
and is responsible for coordinating the dinner, finalizing
the menu, attending to the publicity for the function,
orchestrating the service and sometimes arranging accommodation for out-of-town chefs. The advance preparation
is done in each chef’s own kitchen then transported to the
event venue, leaving only the last-minute cooking, slicing
and plating to do. A distraction for the host chef is having
the guest chefs asking questions such as where to find
equipment, how a certain piece of equipment works or if
they can borrow a food product all whilst producing a
course for the dinner. This event provides the visiting
chefs the opportunity to experience a different kitchen
environment and share with their staff some alternate
methods of working or perhaps to work with a type of
equipment they might be interested in purchasing.
As Chef Takashi Ito, Chef Rôtisseur (The Fairmont
Empress Hotel), rightly points out, when preparing a cold
course you have a much better opportunity to look
around, help the other chefs on their work, talk to the
staff or just see how a different kitchen operates. You are
also able to oversee all of the plates as they are being
prepared. On the other hand, working on a hot menu
selection tends to be a bit more involved because the visiting chef has to get used to the idiosyncrasies of different
equipment, particularly ovens, timing is more critical and
there is usually more last-minute work to do. For this
dinner the chefs want to impress their colleagues as well
as the guests, and they are naturally curious about the
other dishes being prepared and interested in how the
other chefs execute their courses. Apart from working for
a worthy cause, the chefs unanimously agree that the
most enjoyable aspect of being involved in a banquet of
this kind is working with other chefs — the exchange of
ideas (creativity feeding creativity), the building of relationships and making it a positive experience for their
staff. We hear much about the egos of the stereotypical
chef but events such as this demonstrate how enthusiastic
the chefs are and how comfortable they are working
together. As a matter of fact, many strong friendships
have developed between the chefs as a result of these
occasions.
For some chefs one of the more personal and nerve-
racking experiences is to be placed on the auction block to
benefit such organizations as the Alberta Children’s
Hospital or the Alberta Adolescent Recovery Centre
(AARC). The specific item could be a “Chef’s Table,” a
cooking class or a “dinner for eight in your home.” Again,
for dinner parties the chef has to design a menu that will
work in a domestic kitchen, but the guests who bid on a
dinner usually have more than a passing interest in food
so it is possible to be more adventurous in the menu
development. Logistically it’s very similar to the “Great
Chefs in Great Homes” event, but it’s better to have more
work to do onsite for this party, as the guests really enjoy
observing the dinner preparations. Chef Vincent
Parkinson, Bailli Régional Honoraire, notes that the party
seems to gravitate to the kitchen and one gets peppered
with technical questions from many of the guests as the
party launches into an impromptu cooking lesson. After
doing the dinner some chefs have been rumored to stay
late and join in the party!
If you’re wondering how much a chef is worth, a dinner for eight can draw between $3500 and $6500. Suppliers
will frequently donate wine and food products or at least
provide them at cost to help the establishments and charities manage their expenses, but there are a finite number
of suppliers, who also have costs and who support a
number of the fundraisers by buying tickets. Chefs are
reluctant to keep asking the same few suppliers for
products; indeed, some companies have strict conflict of
interest guidelines that forbid this kind of solicitation.
The management team will often sit down at the beginning of the year and decide which charities they are able
to support for the coming year. Some will work on four
while others may do as many as ten a year. A few of the
partnerships in these events go back many years and have
become something of a tradition while others are new and
relatively short-lived. While it is difficult to track any spinoff business from these events, certainly a good deal of
publicity can be generated and perhaps more importantly
the chef and staff can gain a lot of confidence from being
involved.
These are only three examples of the fundraising activities that chefs take part in. There are many, many more
causes that chefs and their associations support annually.
Thankfully there are many excellent chefs who are willing,
with the support of their employers, to lend their name
and donate their time to help improve the quality of life in
their community. Why do it? Martin Heuser sums it up
quite succinctly: “the challenge and excitement to make
the perfect event.” These dinners are perfect for the guests,
perfect for the chefs and perfect for the organization.
11
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle Ecosse
The highlight of our summer activity was the “Lamb
Roast on the Spit” hosted by fellow members Josie and
Rémy Richard at their country home in Chester Basin,
Nova Scotia. This has become an annual summer
fundraising event that has gained popularity with members and guests. It provides opportunities for members to
enjoy camaraderie and good food as well as raise money
for our scholarship fund. Members shared their culinary
talents and donated dishes that went along with the lamb
roast. This was a record-breaking event with fifty people
in attendance, and we roasted two farmed lambs raised
by our fellow member, Dr. David Murphy. We were prepared to have this event rain or shine. However, we were
blessed to have one of the warmest weekends in the summer and what a party it was!
On October 22, members enjoyed a winery visit at
Petite Rivière, followed by a Dîner Amical at Fleur de Sel,
a restaurant in Lunenburg, NS. Martin Ruiz, owner and
chef, orchestrated this delicious dinner. The Fleur de Sel
has been recently named in Enroute magazine as one of
the top ten new restaurants in Canada.
On November 19, we held our annual black tie gala
dinner at Windows, at the World Trade and Convention
Center, hosted by Dennis Mansour, a fellow Chaîne member and general manager of WTTC. Executive Chef
Christophe Luzeux, Maître Rôtisseur, treated us to an
unforgettable gastronomic experience. Originally from
France, Christophe has won several national and international competitions, including one grand gold medal,
three gold medals and one silver as a part of the
Canadian Culinary Team, which competed at the
Olympic Culinary Competition in Germany in 2004.
Windows – World Trade and Convention Centre
Steamed Smoked Black Cod with Chanterelle and Foie Gras Dumpling
Topped with Pineapple Butter
Smoked Duck Magret with Roasted Beet and Seedling Salad
Surrender by Confit Duck Gizzard
Scallop Tartar with Caesar Sorbet
Seared Sea Bass with Braised Oxtail and Mushroom Forestière
Acorn Squash Mousseline, Salsify and Vegetable Bouquetière
World Cheese Platter with French Bread
Mini Chocolate Molten with Green Tea Tartlets Topped with Peppered Raspberry and
Lychee Sorbet, Nougat, and Fresh Fruit Coulis
Coffee, Tea, Mignardise
12
We are proud and delighted to congratulate two of our
members, Dr. Raymond LeBlanc, past provincial Bailli,
and Dennice Leahey, Dame de la Chaîne, for receiving the
Order of Canada. Dr. Leblanc also received the
Commandeur insignia from Paris in recognition of his
twenty years as a member of the Chaîne des Rôtisseurs.
On January 25, 2006, we held our annual general
meeting at Anatolia Restaurant, Halifax. Attendees were
treated to a very delicious, authentic Turkish dinner
prepared by the proprietor, Erkut Surmeli.
Members and guests enjoy the lamb.
Josie Richard, Bailli Régional, presents Dr. Raymond LeBlanc with his
Commandeur pin.
Inside the tent at the lamb roast.
Carving the two lambs at annual
lamb roast (left to right) Mick Ryan,
Dr. David Murphy, Jaci Clements,
Allan Boudreau and Remy Richard.
Bailliage de l’Outaouais (Ottawa)
Le Restaurant Signatures, qui fait partie de l’Institut d’Art
Culinaire Cordon Bleu, est un des meilleurs de notre région
et vient d’obtenir la plus haute distinction gastronomique
de CAA-AAA (Cinq diamants), qui honore seulement une
dizaine de restaurants au Canada.
Le Président, M. A. Cointreau, le Directeur général, M.
M. Joannides, le Chef Exécutif, M. F. Filliodeau, et le Chef
Pâtissier, M. L. Pagés, sont membres de notre Confrérie, et
nous sommes très heureux de leur réussite gastronomique.
Le 6 décembre, notre Galade Noël a eu lieu au
Restaurant Baccara, du Casino du Lac Leamy, à Gatineau.
Le menu est inclus ci-dessous avec quelques photos de cet
évènement gastronomique annuel toujours complet.
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Restaurant le Baccara – Casino du Lac-Leamy
Canapés
Champagne Piper Heidsieck Brut
Amuse-bouche
Fondant de chou-fleur à la gelée d’huître et caviar osciètre
Composé de Homard aux Artichauts et Saumon Fumé, Mousseline au Fromage de
Chèvre Frais, Caramel de Betteraves et Croquant à la Fleur de Sel
France, Sancerre, Terre de Maimbray, 2004, Pascal & Nicolas Reverdy
Au Restaurant le Baccara, les nouveaux intronisés: (de gauche à droite) M. Alain
Miroux; M. Laurent Denis; M. Pierre Lavigne et M. Georges St. Cyr.
Morue Noire du Pacifique Rôtie et Tian de Crabe des Neiges aux Poireaux,
Céleri et Lard Paysan dans un Velouté d’Endives Perlé à l’Huile de Pistaches
France, Givry, Le Petit Prétan, 2002, Domaine Besson
Foie Gras de Canard Poêlé en Fine Croûte de Châtaigne,
Coing et Courge Légèrement Confits et Rôtis,
Jus de Canard et Réduction Vinaigre de Vin Jaune
Autriche, Burgenland, Neusiedlersee, Beerenauslese Cuvée, 2002, Alois Kracher
Granité des Vignerons
Côte d’Agneau du Québec au Four et Longe Laquée au Miel de Lavande
sur un Risotto Crémeux d’Epeautre aux Cèpes,
Mitonnée de Racines et Jus d’Agneau Parfumé à l’Ail Rôti
Italie, Rosso di Montalcino, 2003, Fanti, Tenuta San Filippo
Le Dr. R.P. Charbonnier, Chancelier national, intronise M. A. Miroux devant M. S.
Hanna, Membre Honoraire du Conseil Magistral; M. L. Denis, M. P. Lavigne et M.
G. St. Cyr.
Ciel de CharleVoix en Feuilles Croustillantes de Pain d’Epices,
Purée de Figues Sèches au Maury et Réduction de Vieux Balsamique
Australie, Yarra Valley Heathcote, Cabernet-Shiraz-Merlot, Fontaine, 2002,
Dominique Portet
Tartelette Fine aux Pommes et Glace à la Vanille Torréfiée
Chocolats et Petits Fours
Thé, Café, Infusion
Bailliage de Toronto
L’excellente Brigade du Baccara.
L’excellente Brigade du Baccara.
The old adage “too many cooks spoil the broth” was definitely proved false at the annual scholarship dinner at
The National Club on Sunday, November 20. The director
of food and beverage at the Fairmont Royal York Hotel,
John Cordeaux, Vice-Conseiller Culinaire, coordinated the
event that brought together seven of Toronto’s premier
chefs, hosted by James Stewart, Executive Chef of The
National Club. Working with this bevy of chefs were
graduates of the Humber College Culinary Program who
are now young apprentices in some of our member
restaurants.
The evening began with a reception in the beautiful
paneled bar of The National Club where we sipped
Prosecco Di Valdobbiadene Brut and enjoyed an outstanding selection of hors d’oeuvres created by Steve
Perrin, Executive Chef at Terra Restaurant. We savoured
13
La Chaîne – Coast to Coast – Coast to Coast – Coast
brochettes of east coast scallops and Marieville foie gras,
rosemary skewered Okanagan quail, side bacon-wrapped
date and gorgonzola kebobs, and candied Amerindian
salmon skewers with sweet chili corn glaze. Could dinner
match such incomparable flavours? It did!
Adjourning to the handsome main dining room, dinner began with a delicacy of calf’s sweetbreads and
Muskoka mushrooms with alder wood-smoked tomato
essence and chive oil, created by Daniel E. Schick,
Executive Chef at Le Royal Meridien King Edward Hotel.
This was accompanied by a 2004 J & F Lurton Les Fumées
Blanches. A wonderful beginning.
Next came the most silken soup ever: Jerusalem artichoke and truffle velour with crisp mange-tout, Chinese
cabbage slaw and pink peppercorn crème fraîche, created
by Rudi Fischbacher, coordinator of culinary programs at
Humber College School of Hospitality, Recreation and
Tourism. Accompanying it was a 2004 Longview
Adelaide Hills Blue Cow Chardonnay.
The sorbet that followed to prepare our palates for the
principal course combined sharp and sweet flavours:
pomegranate and Campari water ice, created by Steven
Creaser, pastry chef at The National Club.
Then, host James Stewart, Executive Chef at The
National Club, Chef Grillardin, treated us to a mouthwatering pan-roasted British Columbia elk tenderloin
crusted with hand-gathered trail mix, adorned with a
sweet-and-sour cranberry reduction and garnished with
baby vegetables. This principal course was accompanied
by a 2000 Tommasi Amarone Della Valpolicella Classico
— a superb combination of flavours and textures.
The dessert by Joseph Chan, Executive Pastry Chef at
The Fairmont Royal York Hotel, was three distinct creations described as pumpkin brulé, warm bittersweet
chocolate pudding and a rolling fruit decadence sugar
whisper, but these sweet pieces of art demand a fuller
description. The pumpkin brulé looked like a miniature
hamburger, but it was a delicious cloud-like confection.
The warm chocolate pudding was surmounted by a little
chocolate plate holding ice cream. The last creation was
an exquisite rolling hand-cart complete with tiny wheels,
entirely constructed of chocolate and laden with tiny
fruits. All three looked too good to be eaten, but tasted
even better. A guest at my table even requested extra
dessert, but I saved myself for the upcoming cheeses.
With dessert came a 2000 Joostenberg Noble Late Harvest
Chenin Blanc.
Le fromage was a tasting of three cheeses: le Baluchon,
l’ermite bleu, and handmade organic brie from Cornwall,
England, chosen and prepared by Jason Thede, Executive
Chef at The York Club, Chef Rôtisseur, and served with a
Quinta De Ventozelo Porto Reserva. The English brie was
served molten with cheese straws handmade by Chef
Thede.
14
As if we had not eaten enough, Chef Chan brought
dinner to a finale with a magnificent pastillage showpiece
of handmade petits fours and chocolates. The beautifully
decorated tray carried a divinely decadent selection of
scrumptious candies. We ended with a truly delicious cup
of The York Club’s own coffee, specially brewed from
beans personally roasted and ground by Chef Thede.
Everyone agreed that it had been an exceptional dinner.
Our sincere thanks and heartiest congratulations go to
the gracious chefs who willingly gave up their day off to
treat us to a most memorable evening. Thanks also to the
young cooks who enjoyed a never-to-be-forgotten experience under the tutelage of the chefs.
Bailliage du Manitoba
On November 6, 2005, the year ended on a sumptuous
note as the Manitoba Bailliage hosted a stunning Chapître
dinner at St. Charles Country Club. The brilliant cuisine
of Executive Chef Takashi Murakami, C.M., Conseiller
Culinaire, was highlighted, assisted by his top-notch
brigade. Before the flow of remarkable amuse-bouches
and Charles Mignon champagne began, an intronization
and promotion ceremony was officiated by Hayo Maier,
Bailli Délégué, and David Tétrault, Argentier National
and Member of the Conseil d’Administration.
Inducted were Chevaliers William Burnett, Tim
Chimuk, Jeffery Epp and James Smith; Maître Rôtisseur
Terry Gereta; Maîtres de Table Jason Clarke and Linda
Love; Rôtisseurs Cameron Huley and Makoto Ono; Dame
de la Chaine Carole Masullo. Promotions included Denise
Friesen to Vice-Conseiller Gastronomique; Cameron Gray
to Vice-Chargé de Presse; Michael Grimes, Roger
Kennedy and Ernst Schell to Officiers; Jean-Louis Danguy
to Officier Maître de Table; and Maria De Nardi and
Joseph Wojakowski to Maîtres Rôtisseur.
The calendar of events for 2006 promises a very active
and exciting year for the Manitoba Bailliage. In late
January, our first dinner was hosted by Bernard
Mirlycourtois, Vice-Conseiller Culinaire, at his eponymous restaurant Mirlycourtois. His classic French cooking
met with rave reviews at this sold-out event. February’s
Dîner Amical was a highly anticipated evening at the
recently opened Gluttons. The restaurant has already
received accolades as one of Canada’s top ten places to
eat, and it will be Rôtisseur Makoto Ono’s first Chaîne
dinner. The arrival of March will see the Jeunes Commis
Rôtisseurs competition, followed by the awards ceremony
and dinner at York the Hotel.
On January 29, the Winnipeg Free Press wrote an
insightful article highlighting their choices for the top ten
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chefs in Winnipeg. We are proud that the following
Chaîne members are part of this illustrious group. They
are: Takashi Murakami (St. Charles Country Club),
Bernard Mirlycourtois (Mirlycourtois), Makoto Ono
(Gluttons), Terry Gereta (Mise) and Joseph Wojakowski
(Hotel Fort Garry). Also receiving honourable mention
were Klaus Leiendecker (Breezy Bend Country Club) and
Geoffrey Morden (Fairmont Winnipeg).
(Left to right) Jim
Jaworski, Bailli
Régional; David
Tétrault, Argentier
National; Hayo Maier,
Bailli Délégué; and Ron
Coggan Vice-Echanson,
in attendance at the
Bailliage du Manitoba’s
Chapitre dinner held at
St. Charles Country
Club in November
2005.
Hayo Maier, Bailli Délégué, and David Tétrault, Argentier National, gather with
newly intronized and promoted members at the Chapitre dinner for the Bailliage
du Manitoba.
Chef Takashi
Murakami, C.M.,
Conseiller Culinaire, a
happy chef at the conclusion of the Bailliage
du Manitoba Chapitre
dinner accompanied by
his family — wife
Sanae, son Kouki and
daughter-in-law
Kirstan.
Bailliage de l’Alberta Nord – Edmonton
(Left to right) Standing,
Hayo Maier, Ron
Coggan, Sue and Terry
Gereta. Seated, Jim
and Susan Jaworski.
(Left to right) Standing,
Sugita Masa, Lois and
Clayton Lawrence,
David Tétrault.
Seated, Gordon Sinclair
and Athina Panopoulos.
Jim Jaworski, Bailli
Régional, (right) thanks
retiring board member
Clayton Lawrence,
Vice-Conseiller
Gastronomique, for his
many years of dedicated service to the
Bailliage du Manitoba
and for his commitment to the Bailliage’s
success along with outstanding assistance
from Lois Lawrence.
On January 22, 2006, members and their guests dined at
the Crowne Plaza Chateau Lacombe in a room overlooking the beautiful river valley in Edmonton. We were greeted with Sumac Ridge Steller’s Jay Brut and an appetizer
of honey-glazed smoked Digby scallops with gold beet
salad. The dinner was arranged around a theme of
Canadian cuisine matched with a selection of Pinot Noirs
from the Okanagan Valley.
The soup was a winter squash and celeriac with Arctic
musk ox and partridge berry. The next course was
pancetta-wrapped lake trout, whitefish and canola seed
and Arctic char with porcini crust and red lentil puree.
This was a very special treat that matched superbly with a
2001 Stag’s Hollow Pinot Noir Renaissance. The sorbet
was Okanagan apple and organic sage with Screech rum
jelly that cleansed the palate beautifully.
The main course was sour cherry-glazed Magret duck
breast with sun choked fritter and sweet gale jus, an innovative dish which was partnered with a 2004 Burrowing
Owl Pinot Noir, an excellent wine from an excellent year
in the Okanagan Valley.
The cheese course was three-pepper tart tatin with
Benedictin Bleu, greens and birch syrup reduction, served
with a superb 2004 La Frenz Pinot Noir Reserve. The
dessert course was a work of art prepared by pastry chef
15
La Chaîne – Coast to Coast – Coast to Coast – Coast
Scott Parker and consisted of green rhubarb Linzer torte
with Saskatoon sherbet and almond tuille on one side and
a chocolate silk financier with chestnut and caramel millefeuille on the other. The match of the 2000 Sumac Ridge
Pipe was outstanding. A 2002 Mt. Boucherie Pinot Noir
ice wine accompanied a selection of nougats and maple
brandy chocolate truffles.
Our professional host was Hans Voegeli, Maître de
Table, and our Chevalier hosts
were Dr. Walter Yakimets and
John Mah. The committee along
with Brian Welsh, Echanson, coordinated an exceptional dinner for
the members and guests.
Executive Chef Jasmine Kobajica
and his team certainly deserve the
credit for elevating the level of
fine cuisine in our city.
The evening was enjoyed by all
Peter Graham, Bailli Régional, and our 2006 year is off to a great
welcomes attendees.
start.
Winter Squash and Celeriac
with Arctic Musk Ox and
Partridge Berry soup.
Okanagan Apple and
Organic Sage with Screech
Rum Jelly Sorbet.
Bailliage de l’Alberta à Calgary
On Sunday October 16, 2005, the Calgary Bailliage held its
intronization dinner at the Glencoe Club. Dedicated to the
memory of Frank Geider, Bailli Régional Honoraire, the
menu featured German or Alsatian cuisine prepared by
the SAIT Hospitality Program students.
Paul Mastalir was inducted into the Conseil d’Honneur
by David Tétrault, Membre du Conseil d’Administration.
The Conseil d’Honneur is a special grade in recognition of
those members who have excelled in their contribution to
gastronomy.
SAIT students prepare
intronization dinner at
the Glencoe Club.
Sour Cherry-Glazed Magret
Duck Breast.
Newly intronized and promoted members.
Three-Pepper Tart Tatin.
Dessert.
(Left to right) Hayo
Maier, Bailli Délégué;
Paul Mastalir, Membre
du Conseil d’Honneur;
Norma Mastalir ; and
David Tétrault, Membre
du Conseil
d’Administration.
Selection of Nougats and
Maple Brandy Chocolate
Truffles.
Paul Gabrielson accepts certificate
from Peter Graham, Bailli Régional.
(left to right) Hans Voegeli, Maître de
Table; Executive Chef Jasmin Kobajica,
professional host for evening; and Peter
Graham, Bailli Régional.
Paul Gabrielson, Maître de Table, and staff.
16
Winners of Chaîne Menu Competition
join us for dinner.
Confrères and guests at the Glencoe
Club.
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“In Celebration of the Life & Times of Franz Geider”
The Glencoe Club
Sunday October 16, 2005
Heilbutt in westfälischem Schinken auf Fenchel und süß - saurem Blumenkohl
Halibut Wrapped in Westaphalian Ham
with Fennel and Sweet & Sour Cauliflower Purée
Jardins de Bouscasse White ‘03 Madarin
Hasenpfeffer in kleinem Kürbis mit Ingwersauce
Braised Rabbit in Baked Baby Pumpkin with Gingersnap Sauce
Big Rock Warthog
Maultaschen mit Hummerfüllung in
Hummercremesuppe mit Riesling
Freeform Lobster Ravioli in Riesling and Lobster Cream Soup
Dr. Pauly Bergweiler Estate Riesling ’03 Mosel-Saar-Ruwer
A good time was had by all.
Kümmel - Sorbet mit Pumpernickelwürfel
Caraway Sorbet with Pumpernickel Crumble
Kalbskotelette mit Alpenkräutersauce, Zwiebelkuchen und frischem Gemüse
Milk-Fed Veal Chop Charbroiled on an Alpine Herb Sauce,
Roasted Onion Flan and Seasonal Vegetables
Coudoulet de Beaucastel Rouge ’02 Côtes du Rhône
Waldpilze mariniert und gebacken in Pergamentpapier auf Vogerlsalat
Wild Mushrooms Marinated and
Baked in Parchment with Lamb’s Lettuce
Faiveley Nuits St. Georges “Aux Chaignots” ’02 Burgundy
Bayerischer Cambozola, Armstrong Butterkäse und Parksville Raclette mit
Aprikosenscheiben und Zimtzwetschgen
Butter Cheese and Cambozola with
Apricot Schnitzel and Cinnamon Plums
Tsantali Mavrodaphne Cellar Reserve NV Greece
Schwarzwälder Kirschtorte
Black Forest Cake
Pol Roger “Chardonnay” Brut ’96 Champagne
The SAIT Polytechnic Highwood Dining Room was the
site for the Calgary Bailliage Christmas dinner. The
evening featured dishes designed and prepared by the
award winners of the Chaîne menu contest held at the
college each year.
Open to all culinary students in the third semester,
twelve students competed. Four won the honour of presenting their dishes at the annual Christmas event: Ruby
Verhoeven, Michael Smith, Kathleen Butler and Andrew
Moore. The Calgary Bailliage also sponsored these four
students’ attendance at a Chaîne dinner at the Glencoe
Club. Executive Chef of the Glencoe Club Dean Kanuit,
Chef Grillardin, took the students into the kitchen the day
before the dinner and had them assist with the preparation. This allowed them to get a first-hand look at what
goes into preparing a dinner of this magnitude, providing
an amazing experience for our young culinarians.
Beat Hegnauer, Bailli Régional, and Cynthia Findlay, Vice-Conseiller Culinaire,
present awards to SAIT Hospitality Program students Kathleen Butler and Andrew
Moore.
The Main Course!
Vince Parkinson, Bailli Régional Honoraire with
Valli Arlette, Vice-Chancelier Argentier.
17
All photos by Roland
La Chaîne – Coast to Coast – Coast to Coast – Coast
“A Celebration of Alberta’s Centennial”
The Highwood at SAIT
Thursday November 24, 2005
Appetizer by Ruby Verhoeven
Roasted Breast of Duck with Seared Canadian Foie Gras
2003 Castel Sallegg Gewurztraminer, Alto Adige
Soup by Michael Smith
Bison Consommé with Pheasant and Saskatoon Berry Sausage
2002 Rudolf Demougeot Monthelie, Burgundy
Filet of Pickerel with Sautéed Chanterelles
2005 Joullian Chardonnay, Montery
Cranberry Mint Sorbet
Members in attendance.
Main by Kathleen Butler/Andrew Moore
Alberta Beef Tenderloin with Rye-Marinated Veal Sweetbreads and Oxtail Jus
1996 Punset Barberesco, Piedmont
A Tasting of Regional Cheeses: Alberta and Quebec
2003 Domaine de Fenouillet Muscat Beames de Venise, Rhone
Dessert by Ruby Verhoeven
Warm Chocolate Cake and Vanilla Ice Cream
1998 Candido Aleatico Salice Salento, Puglia
Petits Fours
Back row (left to right): Richard Toussaint, Maître de Table; David Tétrault,
Inducting Officer, Membre du Conseil d’Administration; Adolph Illichmann, Bailli
Régional Honoraire; and Ben Stewart, Chargé de Missions. Front row (left to
right): Kalli Brinkhaus, Chevalier; Tony Muresu, Bailli Régional; Helene Scott,
Vice-Echanson; and Rainer Wilkins, Chevalier.
Bailliage du Val d’Okanagan
The Bailliage du Val d’Okanagan enjoyed an excellent
Chapitre dinner on January 21 at the Manteo Resort in
Kelowna.
This evening saw the retirement of Adolf Illichmann,
Bailli Régional since 2000 and the intronization of new
Bailli Régional Tony Muresu, one of the founding members of the Bailliage. Adolf was awarded the Bronze Star
for meritorious service to the Chaîne des Rotisseurs, primarily for his prodigious efforts to increase the membership of this small Bailliage.
Helene Scott was promoted to Vice-Echanson and Ben
Stewart was promoted to Chargé de Missions. The
Bailliage is pleased to welcome new members Kalli
Brinkhaus, Chevalier; Rainer Wilkins, Chevalier; and
Richard Toussaint, Maître de Table. The membership of
this Bailliage now stands at 25, a wonderful accomplishment for a small city.
Executive Chef Rainer Foerderer, Chef Grillardin, and
his brigade produced a memorable dinner, accompanied
by well-chosen international wines. From the brioche with
wild mushrooms and chèvre to the triple chocolate truffle
tart, the guests were most impressed by the excellent food,
matching wines and attentive service.
18
Bailliage de Victoria
Proud to be Canadian ...
The newly renovated Brentwood Bay Lodge was the setting for our October event and our Australian guests were
suitably impressed. As we sipped our welcoming champagne, we saw the evening sky transform the ocean into
shimmering pinks and blues, and eagles put on a show in
the high arbutus. The lodge showcased the view with
floor-to-ceiling glass, highly polished wood and west
coast works of art. Chef Scott Dickson maintained the
“proud-to-be-Canadian” theme with dishes that included
such national delights as poached Atlantic lobster, west
coast chanterelles and wild mushrooms, prairie filet
mignon, Vancouver Island cheeses and Quails’ Gate
Riesling Ice Wine. A truly memorable evening!
[NOTE: Chaîne members who are planning to visit our island
might like to know that the Brentwood Bay Lodge and the Aerie
Resort have teamed up to offer eco-cruises in a glass-domed
boat, forest-foraging expeditions and guided tours of the
Cowichan Valley’s Gourmet Farm, accompanied by cooking
classes with a trained chef.]
t to Coast to Coast – Coast to Coast – Coast to Coast – C
“West Coast Style” (left to right)
Bill MacDonald, MaryEllen
Schrader and John Walton.
(Left to right) Michael Lawrence and
Mathew Young from Australia; Gail Gabel,
Dame de la Chaîne; and Bruce Homer.
Around the World...
Christmas would not be complete without some perspective on the rest of the world and our Vice-Conseiller
Culinaire, Executive Chef Takashi Ito, came through with
flying colours on the occasion of our annual Christmas
dinner at the Fairmont Empress. The gastronomic visit
included such special locations as Italy (prosciutto); India
(chicken tandoori); Quebec (foie gras and wild chanterelle
flan); Spain (yellow tomato gazpacho); Alaska (crabs and
scallops); Japan (junmai ginjo “bizen”); Canada (salmon,
buffalo, squab); England (Stilton Yorkshire pudding);
wines from France, Spain, South Africa and BC; and culminated with a stunning multinational dessert prepared
by the pastry brigade. What made the meal so intriguing
was the fusion of traditional dishes with subtle Asian
overtones: soy, mizuna, wasabi, star anise, saffron, cardamom, fenugreek, lychee nuts and sesame seeds. Not
only did we have a world tour, Chef Ito’s use of spice was
a tour de force!
In Memoriam
It is with deep sorrow that we report the passing of Mme Joan Dale,
Dame de la Chaîne. Joan was a twenty-year member of the Chaîne
des Rôtisseurs, having been inducted January 1985. Joan attended
most functions during that period and most recently was at the
champagne extravaganza with her son, Chef Charles Dale. She was a
connoisseur of fine food and wine and always added to the joy and
excitement of an event. She will be greatly missed by all Chaîne
members as well as by all who experienced her grace and charm.
brought us new and diverse dining locations but has
expanded our entire hospitality industry, as farmers,
winemakers, cheese makers, brewers, hoteliers and many
others have added to our culinary inventory.
The Bailliage enjoyed a beautiful weekend on Salt
Spring Island. The farmer’s market, fall fair, a tour and
tasting at Salt Spring Island Vineyards and at Moonstruck
Cheese were all diversions enjoyed by members and
guests alike. The evening was capped off with a cozy dinner in front of the giant fireplace at Hastings House. The
dinner started with rare albacore tuna, followed by red
pepper and roasted garlic bisque, served with a 2002 King
Estate Pinot Noir. The main was roasted loin of Vancouver
Island venison, matched with a 2002 Poplar Grove
Benchmark Merlot.
October found us in the quaint seaside town of
Cowichan Bay in an historic building that now houses the
Masthead Restaurant. The evening began on the waterfront deck with champagne that we opened with a sabre.
The dinner, accompanying wines and service were all
excellent and enjoyed by all members and guests. This
six-course meal had many highlights including the
caramelized sea scallops served with Secret Stone
Sauvignon Blanc, Cowichan Bay Farm duck done two
ways, venison and local goat cheese.
The final event of the year was held in Nanoose Bay at
the Landing Westcoast Grill located in the Pacific Shores
Resort. The dining room features a stunning salt water
aquarium and a large open kitchen with wood-burning
rotisserie. Menu favourites were the confit of rabbit, the
wild salmon carpaccio, matched with a Toasted Head
Chardonnay 2003, and the handcrafted BC cheeses. The
main was a delicious dish of braised lamb cheek, confit of
lamb shoulder and grilled merguez sausage in a port wine
reduction, served with a rich 2002 Osoyoos Larose.
Course-by-course descriptions were provided by the
executive chef and appreciated by all.
Nanaimo welcomes Chaîne members from across the
country to join us for our events.
Members at the Landing Westcoast
Grill. (Clockwise from left) Stephen
Burchert, Bailli; Michelle Burchert;
Dr. David Thompson, Chevalier;
Mrs. Kim Thompson; Wolfgang
Riedel, Chevalier; and Ursula
Riedel, Vice-Chancelier Argentier.
Bailliage de Nanaimo
The Nanaimo Bailliage ended the 2005 dining season with
three events that showcased the culinary diversity of the
mid-Vancouver Island area. The area is steadily growing
as people move to the island from across Canada and
from all parts of the world. This influx has not only
Stephen Burchert, Bailli,
congratulates Tony Pearson, Bailli
Honoraire, on receiving his twentyyear service Commandeur pin.
19
Confrérie
de la
Chaîne
des
Rôtisseurs
Hayo Maier,
Bailli Délégué
Membre Honoraire du Conseil d’Administration,
Commandeur
Conseil National
Michel Busch,
Conseiller des
Professionels
Commandeur
20
Dr. Pierre Charbonnier,
Chancelier
David R. Tétrault,
Argentier National
Samir Hanna,
Membership Director
Membre Honoraire du
Conseil Magistral
Officier 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
Takashi Murakami, C.M.,
Conseiller Culinaire
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
Bailliage de Nanaimo
Lyle Viereck, Bailli
Dr. Jane Ruddick, Bailli
Bailliage du Val
d’Okanagan
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
Officier 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
21
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
Mar 6
Mar 12
Mar 18
Mar 19
Mar 19
Mar 20
Vancouver
Calgary
Nova Scotia
Victoria
Edmonton
Manitoba
DA
DA
DA
DA
DA
CC
Bishops Restaurant
Calgary Golf and Country Club
TBA
Paprika Bistro
Dantes
The York Hotel
Apr 1
Apr 1
Apr 17
Apr 21
Apr 23
Apr 25
Calgary
Okanagan
Nanaimo
Manitoba
Victoria
Vancouver
DA
DA
DA
DA
DA
AA
Petroleum Club
“Walk on the Wild Side” Luncheon
Malaspina University-College
Red River College, Prairie Lights Restaurant
Aerie Resort
Shaughnessy Golf and Country Club
May 20
May 21
May 27
May 29
Nova Scotia
Calgary
Nanaimo
Vancouver
DA
DA
DA
DA
Tempest Restaurant, Wolfville
Calgary Marriott Hotel
Cruise Ship Event – Serenade of the Seas
The Pear Tree
June TBA
June 3
Calgary
Edmonton
DA
DA
Rocky Mountain Holidays
NAIT
June 4
June 9
June 11
June 17
June 18
June 25
June 25
Victoria
Calgary
Manitoba
Nova Scotia
Okanagan
Vancouver
Nanaimo
DA
LOM
DA
DA
DA
GP
GP
Lunch at House Piccolo, Saltspring Island
Ranchman’s Club
Manitoba Club
Chez Richard prepared by Chef Stefan
TBA
Domain de Chamberton Winery
“Chez Jones” Summer Dégustation & Wine Event
July 30
Victoria
GP
TBA
Aug 20
Aug 26
Edmonton
Nova Scotia
GP
DA
The Brintnell’s
Lamb on the spit - hosted by LeBlanc’s @ Martin’s River
Sept 1- 3
Sept 10
Sept 13
Sept 16
Sept 24
Sept 29-Oct 1
Calgary
Victoria
Vancouver
Nanaimo
Manitoba
Edmonton
DA
DA
DA
DA
DA
DA
The Fairmont Jasper Park Lodge
Champagne Extravaganza
Art Institute of Vancouver (Dubrulle)
Point No Point Resort
“529” Wellington
Jasper Park Lodge
Oct 6
Oct 15
Okanagan
Calgary
DA
DA
Gray Monk Winery
La Chaumière
2006
22
Oct 21
Oct 22
Oct 24
Oct 28
Oct 28
Oct 29
Vancouver
Victoria
Okanagan
Nanaimo
Nova Scotia
Manitoba
C
DA
DA
DA
DA
C
The Sutton Place Hotel
Westin Bear Mountain Victoria Golf Resort & Spa
Social at Mission Hill Winery
Mahle House
Fleur de Sel Restaurant, Lunenburg
Fort Garry Hotel
Nov TBA
Nov 3-5
Nov 18
Nov 19
Nov 25
Calgary
Toronto
Okanagan
Edmonton
Nova Scotia
AGM
GC
C
C
C
SAIT
Chapître du Canada
TBA
Shaw Conference Centre
Prince George Hotel
Dec 3
Dec 4
Dec 16
Victoria
Vancouver
Nanaimo
C
DA
DA
Christmas Dinner at Hotel Grand Pacific
Cioppino’s
Tigh Na Mara
Manitoba
DA
Provençe Bistro
2007
Jan 28
INTERNATIONAL CHAPITRES AND EVENTS
Date
City
Country
Event
2006
Apr 28-30
Galicia
Espagne
May 11-14
May 19-21
May 24-28
May 26-28
Parma
Bâle
Hannover
Ostersund
Italie
Suisse
Allemagne
Suède
June 3-4
June 10
June 15-18
June 22-25
Londres
Cannes
Salzburg
Athènes
Grande-Bretagne
France
Assemblée Générale
Autriche
Grèce
Aug 25-27
Tampere
Finlande
Sept 1-3
Sept 1-3
Sept 14
Sept 14-16
Sept 22-24
Sept 28-30
Bergen
Copenhague
Adélaide
Adélaide
Genève
Héviz, Keszthely
Norvège
Danemark
Australie
Australie
Suisse
Hongrie
Oct 19-22
Stuttgart
Allemagne
May 18-20
Luxembourg
Luxembourg
June 1 - 3
Bad-Ragaz
Suisse
Concours International des Jeunes Commis Rôtisseurs
GC
2007
23
People and Places
“Rules of the Table” Just as
Important in 1700’s as They
Are Today!
RULES
FOR THE BEHAVIOUR OF ALL THOSE
ENTERING THESE DOORS
Catherine the Great has been viewed
as one of the great strong women in
history. Starting out as a young
German countess married to the heir
to the Russian throne, she accused
her weak and unpopular husband of
treason, overthrew him and was
made Empress. Once on the throne,
she consolidated power, expanded
Russian territory, instituted modern
government reforms and lavished
money on the arts during her rule
from 1762 to 1796.
At the recent Art Gallery of
Ontario’s (AGO) exhibition
“Catherine the Great: Arts for the
Empire - Masterpieces from The
State Hermitage Museum, Russia”
one of the artifacts presented (painted on a large sign board) was the
“Rules of the Table” as set down by
the Empress for her state banquets.
While the phraseology is certainly far
different than today, the intent is
none the less interesting.
* The “Telemachida” was a contemporary Russian poem
about the adventures of Telemachus, son of Odysseus,
which contemporaries found tedious and long-winded.
1.
All ranks shall be left outside the doors, similarly hats,
and particularly swords.
2.
Orders of precedence and haughtiness, and
anything of such like which might result from them,
shall be left at the doors.
3.
Be merry, but neither spoil nor break anything,
nor indeed gnaw at anything.
4.
Be seated, stand or walk as it best pleases you,
regardless of others.
5.
Speak with moderation and not too loudly, so that
others present have not an earache or headache.
6.
Argue without anger or passion.
7.
Do not sigh or yawn, neither bore nor fatigue others.
8.
Agree to partake of any innocent entertainment
suggested by others.
9.
Eat well of good things, but drink with moderation
so that each should be able always to always find his legs
on leaving these doors.
10.
All disputes must stay behind closed doors;
and what goes in one ear should go out the other
before departing through the doors.
If any shall infringe the above, on the evidence of two witnesses, for any crime
each guilty party shall drink a glass of cold water, ladies not excepted, and
read a page from the “Telemachida” out loud.
Who infringes three points on one evening, shall be sentenced to learn three
lines from the “Telemachida” by heart.
If any shall infringe the tenth point, he shall no longer be permitted entry.
✁
IMPORTANT - Address Change Notification Form
Keep your copy of La Chaîne in Canada coming! Please notify us of any change in
your mailing address by filling in the following form:
Name:
Address:
City:
24
Prov./State:
Postal/Zip Code:
Please detach and send to:
Mr. David Tétrault,
Argentier National
1404-104 Avenue SW,
Calgary, AB T2W 0A6
FAX 403 640-2950