La Chaîne – Coast to Coast – Coast to Coast – Coast

La Chaîne – Coast to Coast – Coast to Coast – Coast

Bailliage de la Nouvelle-Ecosse(Submitted by Josie Richard, Bailli Régional)

Chapitre Gala and Induction Dinner

One of the highlights of our annual activities is ourChapitre Gala and Induction Dinner held at the WindsorRoom, The Prince George Hotel, hosted by our fellowmember, Craig Norton, Operations Director at The PrinceGeorge and Vice-Argentier of our Bailliage; ExecutiveChef Bee Choo Char, The Prince George; and her culinaryteam. This is always a very special occasion to formallyand officially welcome our inductees and new members.

Mr. Samir Hanna, Membre Honoraire du ConseilMagistral presided over the intronization of our newmembers. His wife Rita Hanna also honoured us with herpresence.

We were delighted to welcome and congratulate thefollowing inductees and those promoted:

Inductees

Dr. Corneal Ceapa, Chevalier, Saint John, New BrunswickDr. Judith Kazimirski, Dame de la Chaîne, Falmouth, NSDr. Dawn MacLellan, Dame de la Chaîne, Halifax, NSTimothy Matthews, Q.C. Chevalier, Halifax, NSNorman Picton, Chevalier, Halifax, NSDr. Allen Finley, Chevalier, Bear Cove, NS

Promotions

Ian James, Vice-Chancelier, Bridgewater, NSCraig, Norton, Vice-Argentier, Halifax, NS

Our Bailli Honoraire Dr Raymond LeBlanc gave theaccolade, congratulating Chef Bee Choo Char and herculinary team as well as the service team for a job welldone. The attendees also appreciated the special treat of acaviar reception donated by Dr. Corneal Ceapa, one of ourinductees and owner and operator of Acadian Sturgeonand Caviar Inc. The Moet & Chandon chosen by RemyRichard was a great complement with the caviar and thefestivities of the event.

Induction and Gala DinnerThe Prince George Hotel

AmuseCrisp Anchovies With Tapenade Paint

Salmon Gravlax With Heirloom Tomato TartarAnd Fennel Pollen

2011 Kim Crawford, Sauvignon Blanc, NewZealand

Golden Beet, Red and Chioggia,Goat Cheese And Lemon Confit Mousse

Caraway Tuiles, Rye and Hazelnut Crumble,Beet And Raspberry Vinaigrette, Local Mache

2011 Kim Crawford, Sauvignon Blanc, NewZealand

11/2 Hours Sous Vide Beef Skirtwith Fresh Horseradish, Tempura Beef Cheek,

Foie Gras Red Wine Jus, Soft Whip Yukon GoldPotato with Brown Butter and Roasted Garlic

Warm Celeriac Slaw Butternut Squash and Heirloom CarrotBrussel Sprout and Butternut Squash,

Four Season’s Sunflower Shoot2007 Quinta do Côtto, Douro, Portugal

Urban Blue, Taliaggio,Aged Asiago Fresh Mozzarella

Urban Blue Sorbet, Fresh Taliaggio,Aged Asiago Fritter, Seed Cracker

2009 Tenuta, Terre Nerre, Etna, Italy

White Chocolate Filled With Apple Whiskey Cake,Spiced Cider Mousse, Cranberry Gelee and Cranberry Gelato,Sour Cream Caramel Sauce, Walnut Crunch And Apple Confit

Coffee And TeaCaramelized hazelnut crunch, sour cherry sorbet, chocolate sponge


Bailliage de la Nouvelle-Ecosse continued

Bailliage Conseil and Samir Hanna.

Members inducted and promoted and dignitaries.

Twelve Wines of Christmas at NSCC

The 12 Wines Pairings is an annual event at the NSCC,Akerley Campus executed by the second year studentsunder the tutelage of Chef Thomas Carey, NSCC faculty.The students paired 12 wines with multiple food coursesset up in hot and cold stations in the dining room. It was afun and interesting event where attendees and studentsinteract, as students cooked and served their foodcreations with their chosen wines.

What an excellent venue to see the students and faculty inaction and a great way for us to show our support to theschool, faculty and students! An amazing, high quality ofdishes were prepared and served and they did notdisappoint!

Twelve Wines of ChristmasNSCC, Akerley Campus

12 Wines of Christmas Food Stations

OysterOyster station

(mignonette, Fresh Horseradish, Cocktail sauce,Soya ginger sauce)

Caesar Salad Table side & Flank SteakAnchovies, Double Smoke Bacon, Parmesan, Dijon, Brioche

Crouton, Flank Steak

Steamed DumplingsPork Shumai, Quick pickle, Hoisin

Lamb Boudin Blanc & Fava Bean NageSeared Lamb Boudin, Warm Nage

Seared Polenta & Pistachio with Duck leg confit(Broth)

Soft Polenta cake, Braised duck leg, Roasted garlic duck broth

Lobster Bun with Crunchy Cabbage SlawLobster, Warm garlic bun, Cabbage Slaw

Crab Cake & pickled onionRock Crab, red onion, Pineapple Carpaccio

Truffle & Mushroom soup with 64 degree EggCremini and Portobello, Parmesan, Egg, Chives

Sushi(Inside out roll with Crispy tempura & Shrimp,

Spicy Aioli, sweet Soya)Maki with Cold poached shrimp and tempura rolled in Korean chili

Mac & Cheese CroquetteFried Mac & Cheese with Celeriac rémoulade

Indian spiced Steamed Musselswith Garlic Crostini

Indian spiced mussel, Garlic Crostini, diced tomato andparsley

Pomodoro GnocchiGnocchi, Pomodoro sauce, Ricotta Cheese, Chives


Bailliage de la Nouvelle-Ecosse continued

AGM, Studio East Food and Drink

The Nova Scotia Bailliage’s AGM was held at the newlyopened Studio East Food and Drink hosted by Chef RayBear and Sharoon Pov, co-proprietors. Chef Ray Bear isnot new to la Chaîne Nova Scotia, as he has hosted a fewof our dinners over the years. Chef Ray Bear and hispartner Sharoon, treated the record breaking number ofAGM attendees (38) to a new “Gourmet Bourgeois” typeof casual dining with Cambodian infusion! The three-course meal was delicious, creative, and very much “RayBear”. Based on our attendees’ feedback, we will return!

Chef Ray Bear and Sharoon Pov, co-owners of Studio East Food andDrink.

(left to right) Josie Richard, Bailli Régional; Ian James, Vice-Chancelier;Shelly Bent, Dame de la Chaîne.

Plating the feast.

Chives Canadian Bistro and Restaurant

Chives Canadian Bistro and Restaurant, Halifax, was thesite of a black tie dinner hosted by Chef Craig Flinn,Maître Rôtisseur of our Bailliage, along with DarrenLewis and George Davis, all co-proprietors. According toChef Flinn, the theme for this dinner” Winter In NovaScotia” was inspired by their desire to present the bestmenu from the classical dishes they have served for laChaîne in the last 13 years.

Bailliage de Toronto(Submitted by Paul Morrell, Vice-Chargé de Presse)

Pukka Modern Indian Cuisine

On February 18th, 2016 the Toronto Bailliage hosted anupscale Indian culinary experience at Pukka in uptownToronto. Pukka is a forward-thinking take on Indiancuisine that is unparalleled in Canada. This restaurant isbrimming with character—the space creates an energetic,engaging atmosphere. Each diner was presented with afour-course meal focused around modern Indian cuisine.Fine wines were carefully selected to enhance andcomplement each course.

Confrères gather at Pukka.


Bailliage de Toronto continued

“

Herb Infused Chicken Tikka.

Vegetable String Chaat Salad.

Seared Red Snapper & Gunpowder Prawn.

Grilled Lamb Chops.

Pukka Modern Indian Cuisine

Reception

Seared Scallop with Coconut ChutneyTandorri Smoked Eggplant Tartare

Spinach Fig Tikki with Apricot ChutneyVegetable Pakoras

NV Crémant de Loire, Montgueret ,Loire, France

Dinner

Herb Infused Chicken Tikka & Butternut Squash SamosaVegetable String Chaat Salad

2014 Riesling, Cave Spring, Niagara Peninsula, Canada

Seared Red Snapper & Gunpowder Prawnwith Coconut Mustard Seed Curry

2013 Pinot Bianco, Nals Margreid, Alto Adige, Italy

Grilled Lamb Chopswith Fenugreek Curry, Turmeric French Beans

Caramelized Onion Daal Makhani & Naan2014 Cote du Rhone, Domaine Masson, Rhone Valley, France

Chilled Soufflé “Paneer” CheesecakeSpiced Almond Bark & Pomegranate Coulis

2009 Tokaji Aszú 3 Puttonyos, Puklus Pincészet, Tokaji, Hungary

Chai tea & coffee


Bailliage du Manitoba(Submitted by Cameron Gray, Bailli Régional)

Manitoba Chapitre Dinner Menu “Covers the EntireDay”!

Congratulations are extended to General Manager DrewFisher, Maître Hotelier, and Executive Chef ErajJayawickreme, Maître Rôtisseur, along with the entireFairmont Winnipeg culinary and service team who treatedthe Manitoba Bailliage to a magnificent Chapitre Dinner.Chef Eraj’s creativity was evident in not only all of thecourses we enjoyed that night but in the sights and soundsthat filled the room and transitioned us along his creationof “A Day in Manitoba”. The menu was designed to leadus thorough an entire day: dawn, day break, morning, mid-morning, afternoon, dusk, evening, night and concludedwith midnight. Be sure to view the photos of the edible artand cheese tower Eraj created.

Jim Jaworski, Bailli Régional Honoraire, paired winesperfectly with each course—as always we extend ourappreciation to him for all the he does for our Bailliage.

David Tetrault, Bailli Délégué du Canada, was inattendance to undertake the induction of new members,presentation of special awards and promotions. Wewelcomed the following new members:

Drew Fisher (Fairmont Hotel), Maître HotelierEraj Jayawickreme (Fairmont Hotel), Maître RôtisseurEd Lam (Yujiro), Maître RôtisseurKyle Lew (Chew), Maître RôtisseurJeff Scott (Southwood), Maître Restaurateur

In addition, the following members received promotions:

Luc Jean (Mon Ami Louis), Maître RôtisseurStephen Marchand (Hotel Fort Garry), Chef RôtisseurTom Pitt (Ripe), Maître RôtisseurScott Torgerson (Radisson Hotel Saskatoon),Chef Rôtisseur

The following individuals were presented 20-yearmembership pins and are extended the title ofCommandeur: Ernst Shell, Tom Pitt, Jean Louis Danguy,Roger Kennedy and Michael Grimes.

“A Day in Manitoba”The Fairmont Winnipeg

BREADBannock + smoked butter

DAWNEdible stones

Confit potatoes + hay aioli + salmon caviarCameron Hughes Lot 359 Riesling-Chenin Blanc 2011

(Columbia Valley, Washington)

DAY BREAKRed cabbage consommé

Toasted coconut sour cream + white chocolate + duck fat powder +crispy short rib

Double Cove Pinot Noir 2013 (Marlborough, New Zealand)

MORNINGBirch cured arctic char

Bread rusk + celeriac + lemon pith purée + scallion oil + creamQuinta da Rosa DouRosa Viosinho-Gouveio-Rabigato 2013

(Douro Valley, Portugal)

MID-MORNINGg & t

Carbonated gin-infused cucumber + meringue

AFTERNOONLamb chop

Charred aubergine purée + roasted radish + crispy garbanzo beans+ oven dried feta + wilted kale + black olive jus

Betz Clos de Betz Cabernet Sauvignon-Merlot-Petit Verdot 2009(Columbia Valley, Washington)

DUSKUnderground

Root vegetable variations + sunchokes + pickled apples+ vegetable purées + seedlings + parsnip chips

+ crispy grains + dill puréeBetz Clos de Betz Cabernet Sauvignon-Merlot-Petit Verdot 2009

(Columbia Valley, Washington)

EVENINGBlack sesame cheesecake

Black sesame fluid gel + white chocolate moss+ white chocolate mousse + black sesame moss

+ almond panna cotta + blackberriesFrancis Ford Coppola Sofia Blanc de Blancs 2013

(Monterey County, California)

NIGHTEdible candle

vanilla sponge + raspberry mousseTurkey Flat Sparkling Shiraz (Barossa Valley, Australia)

MIDNIGHTCheese tower + mignardise art piece

Quinta do Noval Noval Black (Douro Valley, Portugal)Montes dos Cabaços Colheita Seleccionada 2009

(Alentejano, Portugal)


Bailliage du Manitoba continued

Inductees and dignitaries.

The crowd mingles prior to the dinner.

“Dawn breaks” in the banquet hall.

The attendees settle in.

The “Baillis” Table.

Bailliage de l’Alberta à Calgary(Submitted by Juergen Bahr, Vice-Charge de Presse)

Christmas Diner Amical - The Fairmont Banff Springs

It has been a tradition at the Bailliage de l’Alberta àCalgary to celebrate the Christmas Dîner Amical andaccompanying intronization of new members at theFairmont Banff Springs Hotel nestled in the RockyMountains in Banff, Alberta. This venerable traditiondates back to the very beginning of the Chaîne in Calgaryand the celebratory Dîner Amical in Mount Stephen Hallholds a cherished place in the memory of the last threegenerations of Chaîne members. This year we returnedagain to continue this tradition on December 20, and as wewere also blessed by snow, the Fairmont Banff SpringsHotel glowed like a veritable post card to welcome usagain.

Everyone gathered in the Ivor Petrak room for theintronization. Mark Wilson, Bailli Régional, offered someopening comments and the intronization proceeded underthe direction of David Tetrault, Bailli Délégué du Canada.

After the spoken oath of allegiance to the Chaîne, the newmembers were intronized and two long-establishedmembers (Hans Sauter, Executive Chef, Post Hotel andFong Seto, Vice-Chargé de Presse Honoraire) were givenmuch deserved promotions. Fong was also recognized as a40-year member of the Chaîne! A special tribute to RogerBaekeland was celebrated with the presentation to LeeBaekeland of a photograph of Roger and Lee at the DînerAmical at the Post Hotel, the last function Roger attended.The members then proceeded to Mount Stephen Hall,which was decorated in a wonderful and impressiveChristmas theme. The tables were arranged in a large


Bailliage de l’Alberta à Calgary continued

U-shape (which was the table arrangement of the firstChaîne Christmas Dîner Amical held there some 50 yearsearlier). The colours of the table were gold and white withthe Chaîne symbol projected onto the wall at the end ofthe hall. A huge Christmas tree placed in the corner of thehall radiated the spirit of Christmas throughout the space.

The reception took place in the colonnade of MountStephen Hall. A whole spit-roasted pig was carried intothe hall and everyone enjoyed the wonderful bits of meatand crackling skin served on small puffy Chinese buns.We were all asked to be seated and the feast began. Ourdining experience was made even more festive with theaccompaniment of a wonderful harp player.

Mark Wilson, Bailli Régional, delivered the accolades,presenting Chaîne Plates to Executive Chef JW Foster onbehalf of the kitchen brigade and Bill Bowden on behalfof the serving brigade.

Mount Stephen Hall awaits.

Fong Seto (centre) receives 40-year pin from Bailli Régional Mark Wilson(left) and Bailli Délégué du Canada David Tetrault (right).

Lee Baekeland (centre) presented with photo of Lee and RogerBaekeland.

Mount Stephen HallThe Fairmont Banff Springs Hotel

Wildrose Elk TartareFingerling Skins, Pickled Yolk, Scallion Aïoli

Paul Jaboulet Ainé Les Jalets Crozes-Hermitage SyrahRhone Valley France 2011

Charred Sudo Farms Squash VeloutéCider, Walnut, Hare Porchetta

Tantalus Riesling Okanagan Valley Canada 2014

White Apple & Calvados Sorbet

Birch Smoked Veal Tenderloin & Sweet ScallopPork Belly, Brown Butter Mash, Ox Tail Shallot Jus

Chateau Branaire Ducru St-Julien France 2005

Farmhouse CheeseChutney, Almond, Quince, Fig Toast

Tawny Taylor Fladgate Oporto Portugal 20 years

Petit CroquemboucheGrand Mariner Custard, Valrhona Chocolate Créme Anglaise

Quady Essensia Orange Muscat California USA 2013

Coffee TeaMacaroon Pâte de Fruit Madeleine



Fong Seto and family.

Members and dignitaries.

The harpist ready to play through dinner.

Spit-roasted pig carved at the reception.

Attendees rise and applaud an outstanding event.



Executive Chef JW Foster holds Chaîne Plate with Kitchen Brigade.

Bill Bowden and the serving brigade.

“A Multitude of Chefs” at the Hotel Arts

The Hotel Arts has become one of Calgary’s favoritehospitality establishments. It rose like a phoenix from theashes of the New Noble Hotel, an establishment we wouldall rather forget. It is now a boutique hotel of the finestorder with wonderful rooms and two outstandingrestaurants, the Yellow Door Bistro and the Raw Bar. Itwas our luck to experience the talents of the chefs of thesetwo restaurants and the other restaurant, Chef’s Table,located in the sister hotel, the Kensington Riverside Inn (aRelais et Chateaux property). Leading this gallery oftalented chefs was Jan Hansen, the executive chef of theHotel Arts Group that encompasses all of the beforementioned restaurants.

We met at the appointed hour in the Hotel Arts foyer for awonderful reception of cocktails and bubbly served withan array of appetizers that set the tone for the night tocome. We were then invited to the beautifully decoratedlarge dining space, filled with tables of excellent designand featuring the projected Chaîne Logo on the featurewall. Bailli Mark Wilson called us to order and asked usto take our place and listen to the opening remarks.

“A Multitude of Chefs”Hotel Arts

Maple Cured Steelhead SalmonNorthern Divine Caviar, Confit Tomato,

Compressed Korean PearGraham Beck Brut Rosé, South Africa

presented by Jinhee Lee, Chef de Cuisine, Raw Bar

Foie Gras DuoFreeze Dried Yogurt, Sour Cherries, Roasted Macadamia Nuts

2013 Chai Du Grande Vaudasnière Vouvray, Francepresented by Sean Cutler, Chef de Cuisine, Chef’s Table

Lobster ConsomméCurried Lobster and Lin Cod Roulade, Leek Purée, Pickled Carrot,

Cilantro Foam2014 Devil’s Backbone Pinot Gris, Central Otago, New Zealandpresented by Peter Paiva, Chef de Cuisine, Hotel Arts Events

Roast Squab BreastRicotta Dumpling, Perigord Truffle, Smoked Sunchoke

2011 Errazuriz Wild Ferment Pinot Noir, Chilepresented by Quinn Staple, Chef de Cuisine, Yellow Door Bistro

Eau Claire Gin SorbetJuniper Lemon Tuile, Brûléed Grapefruit

Alberta Lamb Saddle, Charred OctopusBraised Belgian Endive, Wild Rice, Mustard Jus,

Goat Cheese Drops2005 Marqués De Riscal Gran Reserva Rioja, Spain

presented by Jan Hansen, Executive Chef

FromageDevils Rock Creamery Blue, Avonlea Clothbound Cheddar

Mimolete, Fresh Fig2005 Premiere Napa Valley, Paradigm Winery Lot No. 115, USA

Milk Chocolate MoussePear Gel, Spice Cake

Rivesaltes 5 Ans Ambré Vin Doux Naturelle,Languedoc-Roussillon, France

presented by Nicole Buckton, Pastry Chef



Guests were introduced and then the culinary festivitiesbegan.What a menu and what execution, and what service- timely, informed and discreet.

Mark Wilson announced that the accolades would bepresented by Cindy Findlay, Bailli Honoraire. She praisedthe food as well balanced and imaginative. Best of all, theflavours of the dishes as excellent and being wonderfulpairings with the wines. The service was described assmooth, timely and well executed. All in all, it was awonderful evening of wine and food.

As is the custom, two plates were presented. The kitchenplate went to Executive Chef Jan Hansen, MaîtreRôtisseur, and the service plate went to Jim Yee, banquetmanager, both of whom did a marvelous job making this aspecial dinner in a very special place.

Jinhee Lee, Chef de Cuisine, Raw Bar.

Peter Paiva, Chef de Cuisine, Hotel Arts Events.

Quinn Staple, Chef de Cuisine, Yellow Door Bistro.

Nicole Buckton, Pastry Chef.

Maple Cured Steelhead Salmon.



Foie Gras Duo.

Lobster Consommé.

Roast Squab Breast.

Eau Claire Gin Sorbet.

Alberta Lamb Saddle, Charred Octopus.

Milk Chocolate Mousse.



Cindy Findlay, Bailli Honoraire delivers the accolade.

Cindy Findlay (far left) and Bailli Mark Wilson (far right) present ChaînePlates to Jan Hansen, Executive Chef and Jim Yee, Banquet Manager.

Bailliage de Vancouver(Submitted by Stephen Tredwell, Bailli Régional, andRoland Milaire, Vice Chargé de Presse)

During this reporting period the Vancouver Bailliage hashad 3 events: each quite different from the others and eacha different facet of the Vancouver food scene. InNovember we welcomed David Tetrault, Bailli Déléguédu Canada, to the Pinnacle Hotel as we inducted six newmembers and recognized the 20 year contributions ofothers. In December we enjoyed a pre-Christmascelebration hosted by Maître Hotelier Michael’s staff atthe Fairmont Hotel Vancouver and in February celebratedValentine’s Day with Maître Rôtisseur Herve Martin at hisbistro The French Table.

We encourage you to visit our website:vancouverchaine.org and view all the photos of theseevents.

The Pinnacle Hotel (formerly Marriott Renaissance) indowntown Vancouver is new to the Chaîne in thisiteration and newly appointed Executive Chef (nowMaître Rôtisseur) Edmund Yee was inducted in his homehotel and was our host for the evening.

His menu was an ambitious collage of the food cultures ofVancouver. The cultural influences ranged from the driedshrimp crusted krupuk fry bread of South East Asiathrough courses of scallop halibut and octopus withobvious Pacific Northwest overtones followed by ducktorte and torchon. Here the European roots were accentedby Oriental inspired pickled root vegetables. Dessert wasequally eclectic: chocolate coated pandas moss “stones”accompanied by Momo Kawa Pearl Sake.

Vancouver Chapître and Induction DinnerPinnacle Hotel Harbourfront

Krupuk Fry BreadDate Star Anise Butter

Scallop Pasta with PorciniLemongrass Cream & Black Rice

2013 Concha Y Toro-Marques de Casa Concha ChardonnayLimari, Chile

Halibut & OctopusGreen Mango Black Truffle Jus

2012 The Furst – Pinot Gris – Vin d’Alsace

Green Apple Lemongrass Ice

Duck Torte & TorchonPickled Root Vegetables

2011 Château Labrande – Malbec-Cahors

Japanese StonesPandan Moss, Liquid Chocolate, Yuzu, Nougat

Momo Kawa Pearl-Saké-Oregon


Bailliage de Vancouver continued

Jane Ruddick, new Bailli Provincial de Columbie Britannique (left) andDavid Tetrault, Bailli Délégué du Canada.

(left to right) David Tetrault; Monique and André Berner.

Members promoted and inducted and dignitaries.

Bruno Marti, Grand Officier Maître Rôtisseur, (left) and Executive ChefEdmund Yee.

Roland Milaire, Vice-Chargé de Presse and his wife Louise.

Bob Charleton, Vice-Conseiller Gastronomique, comments on the wines.



David Osachoff, Chevalier, gives the accolade.

Stephen Treadwell, Bailli Régional (left) presents Executive Chef Yeeand Assistant Banquet Manager Jeff Paton with award plates.

December brought us to the Fairmont Hotel Vancouver.Although we have enjoyed several events at the HotelVancouver over recent years, this was our first Christmasevent there in over 15 years. Chef Cameron Ballendine didnot disappoint; the menu harkened to the classic past ofthe “Grandmother” of the great Hotels of the citypresented with 21st century innovation and flair. Soup ofroasted celeriac with smoked sablefish and black garlicwas followed by yellowfin tuna with satsuma andvegetable pickle. A rich pasta of pumpkin agnolottipreceded the main course of a birch lacquered duck to befollowed by a vanilla pear almond tart. The evening wascapped by a Scotch flight of 10-year-old Highland Park,16-year-old Lagavulin and 16-year-old Glenlivet NadurraCask strength paired with minute tastings of chocolate,blue cheese and green tea ganache. All in all, a brilliantstart to the holiday season.

Owen Wright, Argentier; Peter Wright; and Tina Hill enjoy the charcuterie.

John McCallum, Chevalier, delivers the accolade thanking ChefBallendine and staff.

Christmas DinnerFairmont Hotel Vancouver

Pull ApartMustard, Stout, Comte

Soup of Roasted CeleriacSmoked Sablefish, Black Garlic

2014 Chateaux de Sancerre, Blanc, Sancerre

Yellowfin TunaSatsuma, Heirloom Vegetable Pickle, Bottarga

2013 Loosen Bros., Dr. I. Riesling, Mosel

Pumpkin AgnolottiBrown Butter Pecans, Amaretti, Gruyere

2003 Bodegas Navalon, Anciano Gran Reserva, Tempranillo,Valdenas, Spain

DuckBirch Lacquer, Sunchoke, Beets, Brussel Sprouts

2013 Pascual Toso, Limited Edition – Malbec, Mendoza, Argentina

Vanilla Pear Almond TartCaramelized Honey Ice Cream, Pear – Sultanas Chutney

Loosen Bros., Dr. I. Riesling, Vin Mousseux, Germany

Scotch Flight65% Hazelnut Cacao, Highland Park 10 Year Old,

Bleu-Licorice, Lagavulin 16 Year Old Green Tea Ganache,Glenlivet Nadurra Cask Strength 16 Year Old



A fitting end to a holiday dinner: a “flight of scotch”.

In early February Vancouver the crocuses usher out winterand flirt with spring. To celebrate the romance ofValentine’s we visited the bistro of Herve Martin, MaîtreRôtisseur, for an evening of Burgundian comfort food.The Kir Royale at our reception was with Chef Martin’sfamily recipe for Crème de Cassis which is now producedlocally in Vancouver thanks to an informal partnershipbetween Chef Martin and a small batch craft distillery:Odd Society Distillery. The champagne for the Kir Royalewas opened with Herve’s sabre and the participation of theChaîne members present. Our meal, from the endive andradicchio salad with lobster to the Charlotte of red berrieswith blackcurrant coulis was pure French country and anexcellent prelude to spring.

Charlotte of Red Berries and Black Current Coulis—French Table. Herve Martin instructs Dr. Kelly Kasteel, Dame de la Chaîne, in the art ofsabering champagne.

Diner AmicalThe French Table

Reception

Duck Liver and Truffle MousseKir Royale: NV Bailley Lapierre – Brut Reserve – Crème de

Bourgogne: Crème de Cassis (Martin)

First Course

Endive and Radicchio Salad Lobster Medallion2013 Keldemann Platz Geuvatetram Vind’ Alsace

Second Course

Pan Roasted Half QuailPotato blinis, Tarragon Crème Trache

1999 Antonin Chateau Saint Paul Coteau de Langedo

Third Course

Lamb CutletsMushroom Rouged Grilled Baby Vegetables1995 Viva Jaraposa Vallee du Malpo Chile

Cheese2013 Cambray Tora Marques de Casa Conche Chardonay

Dessert

Charlotte of Red Berries Black Current Coulis2001 Chateau Ranasier Santere


Bailliage de Victoria(Submitted by David Izard, Vice Chargé de Presse)

Christmas Black Tie and Induction Dinner

Hotel Grand Pacific hosted the Bailliage de Victoria’sSeasonal Gala Dinner and Induction Ceremony. Thedinner menu, food and wine pairings, along with thedécor, amazing service and everything else—right downto the final accolade—set the tone for a spectacularevening. The induction ceremonies were presided over byDavid Tetrault, Bailli Délégué of Canada, who raised thesword. Ten new members and two past members wereinducted; and three existing members of the conseil werepromoted to new positions.

Carmen Charette, Jeanne Sedun, Elizabeth Denham,William (Bill) Martin, Paul Barron, and Colin Weaversreceived the rank of Chevalier or Dame de la Chaîne.Jeffrey Brothers, Maître Rôtisseur; Morgan Wilson,Maître Rôtisseur; Ashton Mclachlan, Rôtisseur; PiccoloLyytikainen, Officier Maître Rôtisseur; and NellesShackleton, Officier. Allan Tyson was appointed Vice-Chargé de Missions; Larry Arnold Vice-ConseillerGastronomique; and David Izard Vice-Chargé de Presse.

We entered the ballroom in a procession led by PennyPodmorre, Local Town Crier, uttering the words “Oyez,Oyez, Oyez!", the Anglo-Norman words for listen.“Tonight I have the Distinct honour” to read the menu.

The first course, a pheasant and porcini ravioli consommé,was paired with a bone-dry nutty caramel-infusedAmontillado sherry. Although the pairing wasuntraditional, it turned out to be “a match made in heaven”and “Yes!” Larry Arnold our Vice-ConseillerGastronomique was absolutely right; after 8 years of aging“the gods were smiling”. Our next course featured sablefish in a caviar beurre blanc sauce that was truly sublimewith the Wente “Coastal Fog” Chardonnay—rich butteryflavours, caviar, a hint of the ocean, and the magic of thelegendary Wente clone.

Sous Chef Ian Goard introduced our third course, aboneless roast goose ballotine. Castello Di Ama ChiantiClassico, one of the outstanding cellar gems—aSangiovese from Tuscany’s—balanced the gaminess ofthe goose with its sweet dark cherry tannins. The ballotinewas a clever culinary twist on the traditions of Christmasroast goose, celebrating the Chaîne’s modern methodswhile alluding to its earliest origins as "Les Oyers," theoriginal goose roasters.

As the night drew to a close, Larry declared “Finally allthe wines have kicked-in; decibel levels are through theroof; everyone’s teeth are bright red; merrimentthroughout the room – what better a way to finish theevening.” We sipped vintage Port from Quitino Questoand enjoyed our chestnut chocolate mousse, appreciativeof the effort and talent that made this truly a grand event.The ballroom was beautiful, the food and servicesimpeccable; we could have not asked for a better finish toa fabulous season. David Flaherty did the accolade and ifhe ever decides to come out of retirement he couldprobably make a living as a stand-up comic.

We would like to thank the Hotel Grand Pacific’s EmoryHaines, his talented team Rick Choy, Executive Chef; IanGoard, Executive Sous Chef; and Anna Ion, Food &Beverage Manager, for a truly spectacular evening.

2015 Christmas Induction DinnerHotel Grand Pacific

CanapesFoie gras torchon, brioche toast, quince jam

Short rib stuffed gougèreSeared scallops and pancetta

Louis Massing Reserve Champagne Brut NV

First CoursePorcini & Pheasant raviolicippolini onion, kaboucha squash

Bodega Hidalgo Amontillado Napoleon Seco Nv

Second CourseRoasted Sablefish

with prawn mousseline, gai lan, Caviar beurre blancWente Morning Fog Chardonnay, Livermore Valley 2013

Third CourseTruffled Goose Ballotine

roasted sunchokes, romanesco, sour cherry jusCastello Di Ama Chianti Classico 2005

Fourth CourseRoasted Elk Striploin

potato soufflé, fried Brussels sprouts,roasted Rutabaga, heirloom beets cocoa nib demi

Fleur Carere Montagne Saint Emilion 2009Palacios les Terresses Priorat 2010

Fifth CourseChristmas Yule Log

layered with cherries, chocolate chestnut mousse,cocoa nibs, Kirsh infused cherriesQuinto Do Crasto LBV Port 2008


Bailliage de Victoria continued

Members promoted and inducted and dignitaries.

(From left to right) Jeanne Sedun, Judy Klima and Colin Weavers

Beverly Straub-Watkins (left) and guests Angus & Jenny Izard

Ian Goard (Exécutive Sous Chef) and assistant plating roastedElk Striploin, potato soufflé, fried brussel sprouts.

Rick Choy, Executive Chef, and his talented staff

Truffled Goose ballotine, roasted sunchokes, romanesco, and sourcherry jus.



Diner Amical at Oak Bay Beach Hotel

Our first Dîner Amical and black tie dinner event of 2016was held at the Oak Bay Beach Hotel. The Beach Hotelwas completely rebuilt in 2012 and is now considered oneof area’s most luxurious seaside resorts. We spent anintimate and entertaining evening among close friends,enjoying outstanding food and wine pairings.

Members and guests were welcomed by Gail Gabel (ourVice-Argentier, acting in the role of Bailli), Phil Trott, theHotel’s Assistant General Manager; and Service ManagerCheryl Williams. Women received lovely pre-Valentinecorsages as they entered the Grand Lobby. OurChampagne and Welcome Reception featured a salmon-hued red-fruit-driven bubble from Louis Bouillot. Thesparkling Crémant de Bourgogne was delightful and aperfect match for our foie gras popsicles and KusshiOyster canapés – the consummate kiss.

The Grand Lobby was beautifully decorated. The tablesettings included gold-sequined table clothes and runnerswith wax candle gilt candelabras. We were joined byPhilip Trott and wife Amy. Philip first took theopportunity to welcome the Bailliage to the hotel, andintroduce key members of his team, which was a nicetouch. Similarly, our printed dinner menus included alocation map with bios featuring each of the local farmsand artisan producers who supplied the evening’singredients.

The five-course dinner menu and six-wine pairings thatfollowed were outstanding. Each course and wine pairingarrived at the table and was promptly introduced byExecutive Chef Krug Graham, followed by Vice-Conseiller Gastronomique Larry Arnold. Larry’s wineselections and pairings were impressive and his deliverywas knowledgeable, informative, and at times,humorously entertaining.

The Welcome Reception’s Beverley Watkins, Elaine Curling,and Cindy Hughes.

Theresa Dickinson and Takashi Ito, Jeanne Sedun, and Elaine Curling.

Diner AmicalOak Bay Beach Hotel

ReceptionLouis Bouillot Perle d'Aurore Crémant De Bourgogne Rosé Brut NV

Sea Urchin and Ginger CreamAhi Tuna Grissini

François Pinon Vouvray Brut Non Dosé NV

Poached Wild Red PrawnsSea Bluff Farm Winter Squash Smoked Bacon Crisp

Celery Foam Prawn JusLangetwins Estate Chardonnay California 2014

Woodgate Farm Free Range Chicken BreastApple Glazed Rutabaga, Date Chutney Oregon,

Truffle Wild Mushroom SauceAcrobat Pinot Noir Oregon 2013

Slow Roast 63 Acres Grass Fed, Dry Aged BC BeefKennebec Potato and Soubise Purée

Charred Onion Gremolata Red Wine SauceCarpineto Farnito Cabernet Sauvignon Toscana IGT 2010

Moonstruck White GraceBlood Orange Marmalade

Warre’s Otima 10 Year Old Tawny Port NV

Sea Bluff Farm Carrot and White Chocolate CreamCheese Coulant

Babe’s Honey and Tree Island Yogurt SorbetCarrot Caramel

Single Origin Chocolateand Single Malt Dessert Drink



Sea Urchin and Ginger Cream, Ahi Tuna Gissini.

Sea Urchin.

Poached Wild Red Prawns.

Woodgate Farm Free Range Chicken Breast.

Slow Roast 63-Acres Grass Feed Beef.

Sea Bluff Farm Carrot and White Chocolate Cream Cheese Coulant.



Maître Hotelier Scott Hoadley recognizes kitchen and serving brigades.

Scott Hoadley, Maître Hotelier, delivered the evening’saccolade. Scott acknowledged the terrific food and winepairings throughout the evening, including the magic ofthe sparkling Chenin Blanc Vouvray, for example, andhow its bone dry acidity magically cut through therichness of the seared sea urchin and cream to reveal ahost of unexpected flavours.

The carrot and white chocolate coolant, simple honeyyoghurt sorbet and carrot caramel was a lovely way tofinish the evening. In closing, Scott Hoadley thanked GailGabel for organizing an outstanding dinner and socialevent in collaboration with Oak Beach Hotel and itstalented staff.

AGM and Wine Auction

This year’s annual general meeting and wine auction wereheld at Sysco Victoria Inc. It was pleasure to have BailliProvincial Dr. Jane Ruddick attend our AGM. Dr Ruddickpresented a brief but thoughtful presentation, sharing herinsights into our contemporary food, wine, and culinaryculture. We were treated to a fabulous lunch. This year’scherished wine raffle featured two fine bottles of Warre’sOptima 10-year Old Tawny Port NV. Members enjoyed alively wine auction and the opportunity to acquireoutstanding vintages from the Chaîne’s cellar atreasonable prices.

Our four-course luncheon began with a swordfishcarpaccio. Our second and third courses introduced twoold-world regional comfort food classics: a pork taco

“Cochinita” and “Bolitto Misto.” Both dishes were cookedslowly to perfection over 2-3 days with the modern magicof sous vide. The pork taco was deliciously tender—ataste of sour orange, subtle hint of spice and smoke ofmesquite—all inspired by the Mayan origins of the“Cochinita Pibil” and the culinary traditions of Mexico’sYucatán Península. Cochinita literally means, “cookedunderground”, an ancient method of slow roasting porkwrapped in banana leaves that are placed inside a smokypit of “fire.”

Chef Daniella’s “Bolitto Misto” was personally inspiredby his childhood experience of enjoying the classiccomfort foods of Northern Italy’s Piedmont region.Daniella included three cuts of meats (a Cotechinosausage, garlic chicken, and chuck steak) each arranged on

AGM and Wine AuctionSysco Victoria Inc

First CouseSwordfish Carpaccio

in a delicate sweet orange and soy, rehydrated seaweed mist

Second Course“Cochinita” pork taco

caramelized onion, and prawn taco

Third Course“Bolitto Misto” mixed boil

Four CourseCassata Siciliana



a plate, with two vegetables, and accompanied by sixdelectable dipping sauces. The dipping sauce Mostarda diCremona was a popular favorite—a sweet dried fruit jamspiced with mustard seed. The Cassata Siciliana was abrioche layered sponge cake, soaked in Cointreau, andfilled with milky sheep’s ricotta and candied citrus fruit.

Swordfish Carpaccio, delicate sweet orange and soy, rehydratedseaweed mist.

“Cochinita” pork taco, caramelized onion, and prawn taco.

The AGM and wine auction is a special event everymember will want to circle on their calendars. We want toextend our thanks to Dr. Jack Littlepage and Lee Nanni,our wine auctioneers. The Bailliage is grateful for thecontinued support and sponsorship of Sysco Foods. Manythanks to Sysco’s Laborrio (Lee) Nanni and Chef Daniellafor hosting another great Annual General Meeting.

(left to right) Dr. Jane Ruddick joined by Takashi Ito, Theresa Dickinson,and Colin Mantell (Victoria Bailli Honoraire).

Group photo.

This year’s wine auctioneers Lee Nanni of Sysco Foods (left) and DrJack Littlepage (right).


Bailliage de Nanaimo(Submitted by Marian Riedel, Vice Chargée de Presse)

30th Anniversary Gala Dinner at The Grand Hotel

Confrères and guests of the Nanaimo Bailliage attended agala dinner to celebrate 30 years of fine dining and greatfellowship for the Vancouver Island community.Attended by Bailli Délégué du Canada David Tetrault andhis wife Joan, the event began with the induction of fournew members and the recognition of four Commandeurswho have been part of the community since its inceptionin 1985, including the founding Bailli Honoraire deNanaimo, Tony Pearson.

In what is fast becoming an annual induction event at TheGrand Hotel, the evening dinner was again hosted byBailli Regional de Nanaimo Susie Sirri of The GrandHotel. Presented in a “Great Gatsby” theme, the GrandBallroom was beautifully decorated with guests dressingin tune with the theme! The dinner was served under thewatchful eye of Executive Chef Ian Ter Veer, who onceagain showcased his creativity with a varied menuincorporating not only a vast array of flavours from farand wide, but also artistic presentations for each course.Each course was complemented by wines from around theglobe carefully selected by Sommelier Jeffrey Renville,with the unique Spanish Altovinum ‘Evodia’ Garnachaand rare Oráculo Tempranillo (with less than 20 casesmaking its way to British Columbia) wines stealing theshow. The night was a resounding success, and atestament to all three past and present Nanaimo BailliRegionaux and members who continue to make theNanaimo Bailliage a thriving part of la Chaîne desRôtisseurs Bailliage du Canada.

Table setting in the 1920’s style.

Great Gatsby themed guests.

Stephen Burchert, Bailli Regional Honoraire de Nanaimo (left) andJeffrey Renville, Sommelier at the Grand Hotel.

Bailliage de Nanaimo Member Wolf Riedel and Grand Hotel proprietorHesham Sirri.


Bailliage de Nanaimo continued

(left to right) Susie Sirri, Bailli Régional de Nanaimo; David Tetrault, BailliDélégué du Canada; and Joan Tetrault.

New inductees and commandeurs.

Celebrating 30 Years for the Nanaimo Bailliage.

Monica Vallor, Dame de la Chaîne, (left) and new inductee FrancescaDawe.

Accolade delivered by Gregg Dawe, Commandeur (far right).

David Tetrault presents award to Executive Chef Ian Ter Veer.


Bailliage de Nanaimo continued

Artful presentation of first course – Tuna with Cucumber Vodka Salad.

Perfectly roasted main course – Panko Crusted Rack of Lamb withBlueberry Demi.

Bailliage de Nanaimo members and guest.

An outstanding Event!

La Chaîne – Coast to Coast – Coast to Coast – Coast

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