gastronomeextra spring15
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Chaîne Foundation Gives to CIA
PAGE 2
• • • • • • • • •
Above and Beyond:
Chaîne Stars and Mondiale Medals
PAGE 5
• • • • • • • • •
Chef Augusto Schreiner:
Puerto Rico’s Shining Star
PAGE 7
• • • • • • • • •
Spotlight on Tony Hirsh
South Central Bailli Provincial
PAGE 7
• • • • • • • • •
Young Chefs and
Sommeliers Regional
Competition Winners
PAGE 8
• • • • • • • • •
FAST FORWARD National Calendar
Foundation Friends
Happy Anniversary!
GE! Bookshelf
Chapter Events
REGIONAL ASSEMBLAGES AND YOUNG CHEFS
RÔTISSEURS COMPETITIONS
1
E X T R A !
IN THIS ISSUE:SPRING 2015
Chaîne Foundation Donates to the CIA
The Chaîne Foundation gave
$25,000 to the Culinary Institute of
America to fund the Hal J. Rosoff
Memorial Scholarship Fund at a
recent Mid-Hudson at the CIA
Bailliage event. The funds are used
for scholarships for CIA students.
Bailli Délégué National Harold
Small presented the check to CIA
Senior Advancement Officer Denise
Zanchelli, who is Mid-Hudson at
the CIA vice chargée de missions.
Since 1996, the Chaîne Foundation
has contributed approximately
$750,000 in scholarship funding to
the CIA. The Chaîne Foundation
is funded by annual contributions
from members, Foundation Friends, and proceeds from auctions held at the annual Grand Chapitre.
Several confrères and prospective members witnessed the presentation. Additional scholarship
funding has also been provided to the CIA by individual Chaîne members and bailliages.
Hal Rosoff was Far West bailli provincial honoraire, and the funds were given in his honor
and memory.
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CHAÎNE DES RÔTISSEURS GASTRONOME EXTRA!
SPRING 2015
EDITOR-IN-CHIEFMarie Addario
PUBLISHERMichelle Metter
ART & DESIGNartattack!creative
MANAGING EDITORCarolyn March
SPECIAL CORRESPONDENTS
Jesse Little
Virgen Acosta de Obén
Charles Radlauer
Published by the U.S. Confrérie de la Chaîne des Rôtisseurs. Copyright 2015 Chaîne des
Rôtisseurs, Ltd., a New York not-for-profit corporation. All rights
reserved. No part of this periodical may be reproduced without the
permission of the publisher.
CIA Professor/Vice Conseiller Culinaire et des Professionnels National Martin Frei, NE Bailli Provincial Gabor Huszar, Mid-Hudson at the CIA Bailli Gerard Viverito, Bailli Délégué National Harold Small, CIA Senior Advancement Officer/Mid-Hudson at the CIA Vice Chargée de Missions Denise Zanchelli and Conseiller des Bailliages National Hon. Joel Spiro (Foundation trustee and CIA trustee).
A Message from the Editor-in-Chief
With most of our regional assemblages completed, we are delighted to feature them, along with several
regional Young Chefs Rôtisseurs Competitions, in this issue of Gastronome Extra!
In this edition, you will find a list of the contestants in our National Young Sommeliers Competition
(which recently took place in Santa Barbara under the direction of Grand Echanson Charlie Bennett) as well as
a biography of South Central Baillli Provincial William (Tony) Hirsh.
Peruse our GE! Bookshelf for some interesting culinary reads and check out the fresh collection of terrific
local stories.
We’ve added a memorial section as a final salute to our members who have passed away, and have noted
our recent medal winners, Foundation Friends, and much more to help keep us connected.
As a prelude to our 2015 Grand Chapitre in Puerto Rico, enjoy Virgen Acosta de Obén’s article on Chef
Augusto Schreiner—Puerto Rico’s shining star.
Marie C. AddarioEditor-in-Chief, Gastronome and Gastronome Extra!Vice Chargée de Presse National
G A S T R O N O M E E X T R A ! 2S P R I N G 2 0 1 5
JUNE12-14 National Young Chefs
Rôtisseurs Competition Las Vegas, Nevada Contact: National Office at (973) 360-9200
SEPTEMBER8-13 International Young Chefs
Rôtisseurs Competition Budapest, Hungary Contact: Canada Bailli Délégué David Tétrault at drtetrault@gmail.com
15-20 Hawaii/Pacific Islands Regional Assemblage Honolulu, Hawaii Contact: Bailli Provincial Bruce Liebert at (808) 956-0807 or bruce.liebert@gmail.com
24-26 International Young Sommeliers Competition/Australia Grand Chapitre Adelaide, Australia Contact: Grand Argentier Joseph Girard at joegirard@thewhalehouse.com
OCTOBER2-4 France Grand Chapitre
Lyon, France Contact: Bailli Délégué M. Frédéric Vieil at frederic-vieil@hotmail.com
15-18 Canada Grand Chapitre Toronto, Canada Contact: Bailli Délégué David Tétrault at drtetrault@gmail.com
28- NOV 1 U.S. Grand Chapitre
San Juan, Puerto Rico Contact: National Office at (973) 360-9200
2015 EVENTS:
Congratulations to Our Newest Regional Officers
Jennifer Denlinger—Southeast chargée de presse provincial
Rene Marquis—Southeast conseiller culinaire provincial
Rich ard Smith (Peachtree bailli)—South Central echanson
provincial
FOUNDATION FRIENDS
HONOR ROLLDominick Addario
Marie AddarioAnonymousBarbara Axel
Barbara BursonJohn Burson
Keith ChappellRufus Cressend
Bert CutinoBetrand de Boutray
George ElliottLois Ferrero GogolBurton H. Hobson
Hospitality Culinaire, Inc.Michael Kalkstein
Cheryl KennyJill Kummer*Bruce Liebert
Shelly MargolisTony Marshall
Jane Ann MathisSandi MoranTom Moran
Joshua Daniel MungavinMarcelo Obén
Michael ParmetMartin Perham
William SalomonM. Ann SanfordHarold S. Small
Mont SternBryan StirratMichael Ty
Irwin WeinbergRenee Wilmeth
William Wortman
*In memory of Peter Hanowich
G A S T R O N O M E E X T R A ! 3S P R I N G 2 0 1 5
Letter from the PresidentCher Confrères et Consœurs,
As I write this letter, I reflect back on the wonderful events that I’ve both
attended and heard about. Our baillis and officers at all levels have been working
hard so that members may enjoy more and more events. The creativity of some
has been amazing, and the friendships and camaraderie have been very apparent.
Nine of our ten regions have held assemblages since our 2014 Grand
Chapitre in New Orleans. The assemblages provide opportunities for all mem-
bers (not just baillis and regional officers) to enjoy. The first assemblage of the
fall season is already on the national calendar on our website and will be held in
September in Honolulu. Kauai/Oahu Bailli Kat Nicholson has arranged special
hotel rates for the event, including dates before and after the assemblage for those
arriving early or staying afterwards. Check the calendar frequently; find events
you want to attend and register. You will not be disappointed.
Our recent National Mondiale weekend in Santa Barbara was a huge success,
with more people participating than ever before. An announcement of our 2015
National Best Young Chef will appear on our website soon after the competi-
tion in mid-June, and it too will have an article in Gastronome to be published in
the fall.
We started to plan for and began making improvements for the benefit of
our members last summer. Some of these changes have already occurred and
others will be happening soon. New merchandise for gifts and presentations has
been added to our online Chaîne store and more will be added over the next six
months. Check it out.
Thank you to Editor-in-Chief/Vice Chargée de Presse National Marie
Addario, as well as the chargés de presse provinciaux and local vice chargés de
presse, for their outstanding work on Gastronome and Gastronome Extra!
In addition, we have created a newsletter under the direction of Chargée de
Presse National Michelle Metter, who has also overseen the development of our
new membership brochure. It should be completed and online before the end of
July. She has also seen to the creation of press releases and is beginning to focus
on a major overhaul to our website. Our baillis provinciaux are accepting recom-
mendations regarding changes to our website and will provide that information
to Michelle.
Continue to share the Chaîne with your family and friends. We are con-
stantly working on bettering the Chaîne and your membership experience.
Significant changes are occurring, thanks to the efforts of our dedicated and
hard-working volunteer members and all for the benefit of our members. I look
forward to seeing many of you at our Grand Chapitre in Puerto Rico in October.
(Registration materials should be available online prior to your receipt of this
issue of Gastronome Extra!) Have a fabulous summer.
Vive la Chaîne!
HalHarold S. SmallBailli Délégué National
CHAÎNE STARS of EXCELLENCESILVER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Eugene Daly, Napa-Sonoma bailli
William Harris, Albany bailli
Allyson Hirsh, Myrtle Beach bailli
John Dale Kennedy, Springfield bailli
Sharon Kay Ray, Asheville dame de la Chaîne
Howard Sherry, Santa Fe bailli honoraire
Susan Small, San Diego officier
Mont Stern, Northeast chambellan provincial
Renee Wilmeth, Midwest bailli provincial
BRONZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Daniel Bruce, Boston vice conseiller culinaire
Ron Fenolio, Napa-Sonoma vice echanson
Bronnie Fisher, Myrtle Beach officier
Michael Foster, Kansas City bailli
David Hoiem, San Francisco vice chancelier-argentier
Melody Kettle, New Jersey vice chargée de presse
Jay Kitterman, Springfield vice chancelier-argentier
Joseph Koye, Delaware Valley vice conseiller culinaire
Phil Kress, Laguna bailli
Beth Poslusny, Asheville bailli
David Radwine, Springfield vice conseiller culinaire
Marlin Rains, Jackson vice chancelier-argentier
Lynette Savage, Tulsa officier
Jennifer Schulmeier, Jackson vice chargée de presse
Robert Snow, Orlando maître de table restaurateur
William Trippler, Orlando vice chargé de presse
Albert Vontz III, Cincinnati chevalier
MONDIALE MEDALS of HONORBRONZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stephen Gaucher, Boston professionnel du vin
John Lester, Myrtle Beach chevalier
Richard Reich, Myrtle Beach chevalier
Norman Rush, Jackson vice echanson
G A S T R O N O M E E X T R A ! 5S P R I N G 2 0 1 5
HAPPY ANNIVERSARY!Congratulations to the Bailliages des Etats-Unis
Celebrating Milestone Anniversaries in 2015
50 YEARS 1965/December 12 Fort Lauderdale
40 YEARS 1975/May 15 Los Angeles
1975/October 16 Newport Beach
1975/December 1 Fort Worth
1975/December 9 Orlando
30 YEARS 1985/October 26 Spartanburg
1985/November 25 West Palm Beach
1985/November 30 Hilton Head
Thank you for your years of honoring the art of cuisine, preserving the camaraderie and culture of the table, promoting excellence in all areas of hospitality, and
encouraging the development of young chefs and sommeliers.
Chaîne International
Bailli Délégué des Etats-Unis Harold Small (a
continuing member of the Conseils d’Administration
et Magistral) reported that at the International General
Assembly on May 30, Chancelier National Heinz
Hofmann was elected to the Conseils d’Administration et
Magistral and Grand Argentier Joe Girard was re-elected
to these conseils, each for a three-year term. Elected to
one-year terms on the Conseil Magistral were Conseiller
Gastronomique National Ira Falk and Argentier National
Rufus Cressend. Bailli Délégué des Etats-Unis Honoraire
Burton Hobson was re-elected to the conseil for a one-
year term. Bailli Délégué Small has two remaining years
on his three-year term as a member of both conseils.
In Memoriam
JOSEPH BUNK, Wichita bailli honoraire
SHIRLEY FERNBERG, Cleveland bailli honoraire/grand commandeur
GEORGE R. HANSEN, JR., First State chevalier
BILLY RAY HEARN, Nashville bailli honoraire
JOHN SORCIC, South Central echanson provincial honoraire
CORNELIA WALMSLEY, Buffalo vice conseiller culinaire honoraire
HENRY WARREN, West Palm Beach grand officier maître/haut commandeur
ROBERT WARREN, Anchorage bailli honoraire
Photo Quality MattersFor Gastronome submissions, please remember that all stories
should be accompanied by 10-12 high-quality photos (of at least
1 MB each). Photos featuring a variety of people and dishes are
a plus!
G A S T R O N O M E E X T R A ! 6S P R I N G 2 0 1 5
Meet Your New Chaîne Officer
South Central Bailli Provincial Tony Hirsh As South Central bailli provincial, Tony Hirsh looks forward to strengthening his region and devel-
oping new bailliages, involving the chambellans and baillis in the process. During his eight-year tenure
as Myrtle Beach bailli, his chapter hosted a regional assemblage, a Young Sommeliers Competition, and
approximately seventy-five Chaîne and Mondiale events.
Born in Brooklyn, he grew up during the rock and roll era of Top 40 radio. After graduating from
Michigan State University, he chose a career in broadcasting, working for companies in Phoenix, Detroit,
Pittsburgh, and New York. His travels helped him expand his appreciation of regional and ethnic specialties.
In 1989, he purchased radio stations in Myrtle Beach and helped found the original Myrtle Beach Bailliage.
A business commuter in the 1990s, he joined the New York Bailliage. He returned to Myrtle Beach
in 2004 only to find that the bailliage had folded. With some professional acquaintances, he and his wife,
Allyson Hirsh, now Myrtle Beach bailli, revived the chapter, which now boasts seventy members and
recently celebrated its tenth anniversary.
To maximize their Chaîne experience, Bailli Provincial Hirsh believes that members should take advantage of as many of the vast
opportunities the organization offers as possible.
By Virgen Acosta de Obén, Caribbean/Atlantic Islands Conseiller Gastronomique Provincial/Mayagüez Bailli
When people think about great food
in Puerto Rico, the first name that comes to
mind is Chef Augusto Schreiner. A native of
Austria, he graduated with top honors from
the Salzburg Culinary School. His career was
launched when he won a Gold Medal and
a Jury Grand Prize at the Austrian National
Apprentice Competition.
Chef Schreiner has been Puerto Rico’s
shining star of haute cuisine since 1974.
Bringing local and international cuisines to
the next level, he served as team captain of
the first Caribbean Culinary Team to compete
in New Orleans. The team won gold medals
in two categories and was awarded the Grand
Salon Prize. As a result, New Orleans made
Chef Schreiner an honorary citizen. Under his
leadership, the Caribbean National Team com-
peted in the Culinary Olympics in Germany,
once again winning the gold medal.
As a Chaîne member, Grand Officier
Chef Augusto Schreiner: Puerto Rico’s Shining Star
Maître Schreiner has served his region as con-
seiller culinaire provincial. He was executive
chef of the Caribe Hilton in San Juan from
1982 to 1988, when he opened Augusto’s
Cuisine. Annually since 1990, his restaurant
won the Golden Fork Award, until 2001,
when it received the prestigious Platinum
Fork Award.
Chef Schreiner has amassed numerous
awards and accolades from organizations to
which he gives generously of his time and
expertise, including the Wine and Food
Society of Puerto Rico, the American Culinary
Federation, and the Puerto Rico Hotel &
Tourism Association. He is currently devoting
much time and energy to planning the menus
for the Chaîne’s Grand Chapitre in San Juan
this fall.
G A S T R O N O M E E X T R A ! 7S P R I N G 2 0 1 5
Young Chefs Rôtisseurs Competition WinnersFAR WEST Mateo Cancio La Posada Lodge and Casitas, Tucson, AZ
HAWAII/PACIFIC ISLANDS Melanie Tancino Sheraton Waikiki, Honolulu, HI
MID-ATLANTIC Geno Betz Paradiso, Philadelphia, PA
MIDWEST Matthew Phillips Blue Hills Country Club, Kansas City, MO
NORTHEAST Spyridon Giannakoulopolous Three Village Inn, Stony Brook, NY
PACIFIC NORTHWEST Oleg Vetkov Canlis, Seattle, WA
SOUTH CENTRAL Matthew Pate Biltmore Forest Country Club, Asheville, NC
SOUTHEAST Devin Davis Tampa, FL
SOUTHWEST Jerónimo Espiritu JW Marriott, San Antonio, TX
GE! Bookshelf
THE COOKBOOK COLLECTOR
By Allegra Goodman Dial Press $15.00
The author visited Manhattan’s Kitchen Arts & Letters store to research her novel about two sisters—one a dot-com genius, the other a bookworm—and a collection of 873 cookbooks left them by their uncle, who had stored them in every nook and cranny of his kitchen. This delicious tale certainly won’t leave you hungry.
TWAIN’S FEAST
By Andrew Beahrs Penguin Books $17.00
While touring Europe in 1879, Mark Twain composed a fantasy menu of American dishes that he missed: trout from Lake Tahoe, Southern biscuits, black bass from the Mississippi, and Baltimore duck. Beahrs traces Twain’s footsteps with the mission of discovering whether these regional specialties can still be found on American tables and uncovers much more in the process.
Young Sommeliers Competition WinnersFAR WEST Micah Clark Steak & Whisky, Hermosa Beach, CA
HAWAII/PACIFIC ISLANDS Christopher Ramelb Southern Wine & Spirits, Honolulu, HI
MID-ATLANTIC John Filkins Potomac Selections, Inc., Hyattsville, MD
MIDWEST Andrey Ivanov Reeds American Table, St. Louis, MO
NORTHEAST Mia Van de Water North End Grill, New York, NY
PACIFIC NORTHWEST Jackson Rohrbaugh Canlis, Seattle, WA
SOUTH CENTRAL Femi Oyediran Charleston Place Hotel, Charleston, SC
SOUTHEAST Jill Davis Four Seasons at Walt Disney World, Orlando, FL
SOUTHWEST Kelly Wooldridge Mizuna Restaurant/Bonanno, Denver, CO
G A S T R O N O M E E X T R A ! 8S P R I N G 2 0 1 5
SOUTHEAST AND CARIBBEAN/ATLANTIC ISLANDS REGIONAL ASSEMBLAGE
Smooth Sailing for Floating Assemblage
By Charles Radlauer, Southeast Bailli Provincial
On Monday, March 2, while much of the United States was coping with
snow, a lively group of sixty attendees from the Southeast and Caribbean/Atlantic
Islands regions set sail under sunny skies on a “floating assemblage” from Fort
Lauderdale to Mexico.
Under the experienced leadership of Southeast Bailli Provincial Charles
Radlauer and veteran event planner Miami Bailli Nancy Radlauer, and with
Caribbean/Atlantic Islands Bailli Provincial Ron Overend and Nassau Bailli
Isabella Overend helping to steer things along, there was no doubt there would
be smooth sailing aboard the Celebrity Constellation.
A welcome-aboard reception, complete with the Radlauers’ hallmark gift
bags containing a Chaîne cap, mug, and commemorative pin, among other sur-
prises, kicked off the assemblage.
Tuesday was spent at sea, with many confrères attending officer meetings. So
on Wednesday, when the ship docked in Cozumel, Mexico, all hit the beach run-
ning. Attendees enjoyed a festive meal with Cozumel Bailliage members at Bailli
Francisco Morales’s establishment Pancho’s Backyard. After a few salty margaritas
and with a mariachi band in full strum, serious camaraderie erupted into a full-
blown sing-along that was heard three cruise ships away.
That evening, decked out in Chaîne red, white, and blue, attendees assem-
bled on the grand staircase for a group photo before dining on Franco-Italian
delicacies in a private section of the elegant San Marco dining room. Following
the customary onboard auctions and dance lessons, the group sniffed, bit, and
sipped its way through a chocolate-and-port sampling under the guidance of one
of the ship’s sommeliers.
The following day at Key West—Hemingway’s home port—attendees
enjoyed such local delicacies as conch fritters, pink shrimp, and grits at the
Rooftop Café on Front Street. At the farewell champagne reception and dinner,
all toasted their hosts and yet another winning high-seas assemblage.
(Above) C/AI Bailli Provincial Ron Overend, Cozumel Bailli Francisco Morales and SE Bailli Provincial Charles Radlauer. (Below) Miami Bailli Nancy Radlauer.
G A S T R O N O M E E X T R A ! 9S P R I N G 2 0 1 5
By Robin Du Brin, Pacific Northwest Chargée de Presse Provincial
The highlight of the Pacific Northwest
Regional Assemblage from March 12-15 was
a Great Gatsby-themed dinner at the elegant
JW Marriott San Francisco Union Square.
The hotel’s top-floor patio and banquet room
were decorated to capture the opulence of the
Roaring Twenties. Having recently viewed
the award-winning film starring Leonardo
DiCaprio based on F. Scott Fitzgerald’s clas-
sic novel, we felt primed to be transported
to the grandeur of the 1920s. The fantastical
ambiance, created by chamber music, beauti-
ful Grecian statues in lush gardens, dramatic
lighting, and lovely table settings made us feel
as if we were at one of Jay Gatsby’s famous
parties. Many attendees were dressed to the
nines in period attire, and artists were on hand
to draw those interested in posing.
Incredible food matched the festive mood
and gorgeous setting. San Francisco Vice
Conseiller Culinaire Nasser Mobarak, who is
director of hotel operations, and his culinary
and management teams orchestrated a spec-
tacular event. Kudos to all who helped make
the evening such a rousing success.
Vice Conseiller Culinaire Mobarak has
been a member of the Chaîne for more than
two decades. Since joining the JW Marriott
in 2011, he has
helped the hotel achieve
the highest Guest Satisfaction and Associate
Engagement scores in its history. “I believe
happy associates equate to happy guests. The
favorite part of my job is mentoring my team
and watching them succeed,” he noted.
Our Gatsby celebration, and the assem-
blage as a whole, exceeded all expectation by
those in attendance. Clearly, Vice Conseiller
Culinaire Mobarak knows the secret to run-
ning a superb operation as he and his team
continue to raise the bar in the world of
fine dining.
1 Jean-Baptiste Loire, Silicon Valley Bailli Janina Loire and Bailli Provincial Bertrand de Boutray.
2 Dame Brooke de Boutray, Seattle Bailli Hon. Carole Brooks, Chevalier Dennis Swanson and Silicon Valley Vice Chancelier-Argentier Sally Swanson.
3 Silicon Valley Maître Rôtisseur Lisa Benkowitz and San Francisco Vice Conseiller Culinaire Nasser Mobarak.
4 Chambellan Provincial/Monterey Peninsula Bailli Glenn Hammer and San Francisco Bailli Elliot Katz.
PACIFIC NORTHWEST REGIONAL ASSEMBLAGE
Homage to The Great Gatsby
1 2
3 4
G A S T R O N O M E E X T R A ! 1 0S P R I N G 2 0 1 5
1 La Jolla Bailli Dominick Addario, Salt Lake City Vice Chargé de Presse Martin Perham, Vice Chargée de Presse National Marie Addario and La Cuisine Culinary Kitchen Chef-Instructor Joe Impullitti. 2 Conseiller Gastronomique Provincial Georgia Andersen and Chancelier National Heinz Hofmann. 3 Bailli Provincial Bryan Stirrat and Laguna Bailli Phil Kress. 4 Chambellan Provincial Barbara Breitbart, Newport Beach Vice Chargée de Presse Sheryle Ulyate and Chevalier Walter Lachman. 5 Conseiller Gastronomique National Ira Falk, San Diego Officier Melissa Seifer-Falk, Guayaquil, Ecuador Bailli Carlos Pernigotti, Chancelier National Heinz Hofmann and Bailli Provincial Bryan Stirrat. 6 Officier Commandeur/Salt Lake City Bailli Hon. Ashby Decker and Chambellan Provincial Hon. Howard Gordon. 7 Dame Jeanne Stirrat and Bailli Provincial Bryan Stirrat. 8 La Cuisine Culinary Kitchen Owner/Laguna Maître Rôtisseur Laurent Brazier with staff and Chaîne confrères.
By Leslie Ann Merle, Far West Chargée de Presse Provincial, and Bryan Stirrat, Far West Bailli Provincial
The Far West Regional Assemblage during
the weekend of April 10-12 began with a golf
outing at the host hotel, the beautiful St. Regis
Monarch Beach in Dana Point, California. Bailli
Provincial Bryan Stirrat and Laguna Bailli Phil
Kress treated a small group to a wonderful round
with a birdie, some pars, and much camarade-
rie. Participating in the outing were Chancelier
National Heinz Hofmann, Gastronome and
Gastronome Extra! Editor-in-Chief/Vice Chargée
de Presse National Marie Addario, La Jolla Bailli
Dominick Addario, Newport Beach Bailli David
Weinberg, South Coast Bailli Honoraire Chick
Marshall, and Santa Barbara/Ojai Maître Rôtisseur
Ruby Oertle.
That evening, the group dined at Marché
Moderne, a top French restaurant owned by
Laguna Maître Rôtisseur Florent Marneau and
Amelia Marneau. After Chancelier National
Hofmann inducted two new members, Bailli
Provincial Stirrat presented the Bronze Star of
Excellence to Bailli Kress. Officier Commandeur/
Salt Lake City Bailli Honoraire Ashby Decker and
Chambellan Provincial Honoraire Howard Gordon
received conseil d’honneur awards. Special attend-
ees were Guayaquil Bailli Carlos Pernigotti and his
son, Carlo Pernigotti, of Ecuador.
Saturday’s business meeting and lunch took
place on the lawn overlooking the ocean. The
relaxed setting was conducive to discussing such
topics as how to increase membership and bailli-
age restoration within the region.
That evening, the group participated in a
unique culinary experience led by Laguna Maître
Rôtisseur Laurent Brazier, owner of La Cuisine
Culinary Kitchen. A Court of Master Sommeliers
level-one sommelier, Chef Brazier gave a lesson on
cheese and wine pairings accompanied by palate-
teasing small plates. Assisted by professional staff,
attendees prepared the evening’s meal, which was
superbly paired with excellent wines from the
Laguna Bailliage’s and Conseiller Gastronomique
National Ira Falk’s wine cellars. The assemblage
concluded with a champagne brunch on Sunday
at the spectacular Laguna Cliffs Marriott Resort
& Spa.
FAR WEST REGIONAL ASSEMBLAGE
Cooking and Camaraderie on the Coast21
3 4
5
7
6
8
G A S T R O N O M E E X T R A ! 1 1S P R I N G 2 0 1 5
By Helen Cappuccino, Northeast Chargée de Presse Provincial/Buffalo Bailli
The Northeast Regional Assemblage held in Albany got off to a
great start on April 25 with a champagne reception at dp An American
Brasserie, followed by dinner at Yono’s Restaurant. As always, the
Purnomo family rolled out the red carpet for Chaîne members. Soft jazz
music playing in the background set the tempo as old friendships were
renewed and new ones forged. The attendees, who came from the far
reaches of the Northeast, were pleased to be joined by Bailli Délégué
National Harold Small and San Diego Officier Susan Small.
At the Albany Institute of History and Art, Director of Development
Elizabeth Reiss spoke about the museum’s collection. Following a por-
table feast courtesy of Mazzone Catering, confrères toured the “Triple
Play: Baseball at the Albany Institute” exhibit, followed by the Walter
Launt Palmer and Egyptian mummies exhibits.
At Angelo’s 677 Prime that evening, Bailli Délégué Small, Bailli
Provincial Gabor Huszar, and Albany Bailli Bill Harris presided over
the ceremonies, inducting Chevalier Michael Babcock, Albany Maître
Rôtisseur Matthew Delos, Dame de la Chaîne Lorraine Ferguson,
Albany Maître Rôtisseur Michael Niccoli, Chevalier Bruce Sowalski,
Albany Chef Rôtisseur Michael Stamets, Dame de la Chaîne Danielle
Stephenson, and Chevalier Mark Tallman. Elevated confrères were Chef
Rôtisseur Adam Foti, Vice Chancelier-Argentier Holly Katz, Officier
Maître Rôtisseur Angelo Mazzone, Maître Rôtisseur Jaime Ortiz, and
Conseiller Culinaire Provincial Widjiono Purnomo, all from Albany, and
Mid-Hudson at the CIA Bailli Gerard Viverito. In addition, Conseiller
Culinaire Provincial Purnomo received his officier commandeur pin,
and Chambellan Provincial Mont Stern and Bailli Harris were awarded
Silver Stars of Excellence.
Each of the seven dinner courses built on the beauty and essence of
the previous one. The team of Co-Owner/General Manager Jaime Ortiz,
Executive Chef/Chef Rôtisseur Ken Kehn, Wine Director/Maître de
Table Restaurateur Sheila Burke, Sommelier Seaborn Jones, and Director
Mary Birbilis-Brough invoked exquisite memories of the last assemblage
held in Albany. Albany Vice Conseiller Gastronomique Stuart Horn,
Albany Vice Echanson Michael Thomson, Chambellan Provincial Stern,
and Echanson Provincial Joseph D’Ambrosio offered insightful commen-
tary about the food and wine pairings.
Bailli Harris and Bailli Délégué Small honored the entire staff, as
newly anointed Vice Chancelier-Argentier Katz passed out Chaîne pins
in appreciation for yet another successful assemblage.
NORTHEAST REGIONAL ASSEMBLAGE
Assemblage in the Capital City
1 Bailli Délégué National Harold Small, Albany Bailli William Harris, Executive Chef/Albany Chef Rôtisseur Kenneth Kehn, Manager Mary Birbilis-Brough and Albany Maître Rôtisseur Jaime Ortiz.
2 Colonial New England Bailli Gerald Kraft, Chambellan Provincial Mont Stern, Bailli Provincial Gabor Huszar, Chambellan Provincial Hon. Frank Tate, Jr., Albany Officier Joyce Tate and Connecticut Vice Chancelier-Argentier Hon. Theresa Huszar.
3 Chambellan Provincial Marshall Berenson, Dame Kathy Berenson, Hartford Vice Chancelier-Argentier Jennifer Dunn and Hartford Bailli Gary Dunn.
4 New York Vice Conseiller Gastronomique Andrew Cappuccino, Buffalo Vice Chargé de Missions E. Carey Cantwell and Roseann Cantwell.
5 Buffalo Vice Chargée de Presse Jacqueline Cappuccino and Connecticut Bailli Allison Reams.
6 Vermont Bailli Liz Spitler and Dan Albrecht.
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G A S T R O N O M E E X T R A ! 1 2S P R I N G 2 0 1 5
1 Echanson Provincial/Kansas City Bailli Mike Foster, Bailli Délégué National Harold Small and Carriage Club staff.
2 Pittsburgh Bailli Jill Kummer, Bailli Provincial Renee Wilmeth, Conseiller Culinaire Provincial Chris Koetke and Chambellan Provincial/Chicago Bailli Mon Roldan.
3 Winner Matt Phillips (Kansas City).
4 Cincinnati Bailli George Elliott, Toledo Bailli Ann Sanford and Chambellan Provincial Irwin Weinberg.
5 Wichita Bailli Theo Mellion and Kelli Mellion.
6 Competitors: Amanda Shoup (Pittsburgh), Nick Ellison (Cincinnati), Kevin Stack (Lake Shore), Chef Rôtisseur Marco Bahena (Chicago), Wade Bruhn (St. Louis) and Adam Gillaspey (Des Moines).
By Jesse Little, Kansas City Vice Chargé de Presse
A beehive of activity in Kansas City during the
weekend of March 27-28 found Chaîne members arriv-
ing from as far away as New York. Our host hotel, the
InterContinental Kansas City, overlooks the fashionable
Country Club Plaza shopping district. Built in the 1920s
and modeled after the architecture of sister city Seville,
Spain, this treasure offers beautiful landscapes, upscale
shops, and acclaimed restaurants.
The festivities began on Friday evening at the Johnson
County Community College Hospitality and Culinary
Academy’s new $13 million facility. Chaîne members dined
with JCCC “Friends with Taste” members, who provide
financial support to the institution’s culinary students. The
eight-course menu was prepared by student-chefs led by
chef-educators and consumed with joy by all in attendance.
Saturday was busy, with tours of the National World
War I Museum and the Nelson-Atkins Museum of Art with
a special showing of drawings by Spanish Master Chef
Ferran Adrià. JCCC Culinary Instructor Felix Sturmer and
Conseiller Culinaire Provincial Chris Koetke led the Young
Chefs Rôtisseurs Competition while an excellent officers’
luncheon was served at the historic Raphael Hotel.
Bailli Délégué National Harold Small presided over
the induction and awards ceremony that evening at the
Carriage Club. He inducted two new members and elevated
Conseiller Culinaire Provincial Koetke and Chambellan
Provincial Irwin Weinberg as well as Kansas City officers
Vice Echanson John Hartman, Vice Chargé de Presse Jesse
Little, Vice Conseiller Gastronomique Kay Moffat, Vice
Chargée de Missions Susann Riffe, and Vice Chancelier-
Argentier Elena Wahbeh. Chicago Vice Conseiller
Gastronomique Honoraire Bob Beilfuss, Jr. and Kansas City
Dame de la Chaîne Ruth Wendel both received their com-
mandeur pins. In addition, Echanson Provincial/Kansas
City Bailli Mike Foster received a Bronze Star of Excellence,
and Bailli Provincial Renee Wilmeth was awarded a Silver
Star of Excellence. The formalities concluded with the
announcement that Matthew Phillips, a sous-chef at the
Blue Hills Country Club, had taken top honors in the
Young Chefs Rôtisseurs Competition.
Attendees enjoyed Executive Chef Brad Trewhitt’s
delectable six-course menu while a jazz trio played
throughout the evening. Dining, dancing, and conversing
with friends new and old was the perfect way to end a full
and exciting assemblage.
MIDWEST REGIONAL ASSEMBLAGE AND YOUNG CHEFS RÔTISSEURS COMPETITION
Everything’s Up to Date in Kansas City
PHO
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AYER
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By Jim Ray, Southwest Chargé de Presse Provincial
On January 16, the Culinary Institute of
America, San Antonio hosted the Southwest
Regional Young Chefs Rôtisseurs Competition.
The four contestants were Joel Klugiewicz and
Rebecca Moon, both students at Le Cordon Bleu
College of Culinary Arts in Austin, and Jerónimo
Espiritu and Samuel Santos, both employed by
the JW Marriott San Antonio Hill Country Resort
& Spa.
The night before the competition, confrères
from the San Antonio, Austin, and New Orleans
bailliages dined with the young chefs and their
families at either Boudro’s Texas Bistro or Zinc
Bistro and Wine Bar. It was a beautiful evening
with delicious food and wines at both venues, and
all departed eagerly looking forward to the next
day’s competition.
On Saturday morning, the first contestant
began at 9:00 a.m., with the other chefs following
at thirty-minute intervals. Each chef was given
four hours to complete the requirements while
the kitchen judges graded them on timing, profes-
sionalism, product utilization, organization, and
kitchen techniques. The tasting judges scored
their plates on presentation, originality, and taste.
Everyone was relieved when the last contestant
came off the line at 2:30 p.m.
All were in high spirits at the
awards dinner that evening at the
Omni La Mansión del Rio hotel.
Most had been present for the
competition and had been able
to taste test the young chefs’
dishes after they had been scored
and photographed. Having seen the
contestants come this far, all had formed
opinions about who should win.
Following an elegant reception and dinner,
Conseiller Culinaire Provincial Marvin Jones,
who had planned the event, announced Jerónimo
Espiritu as the winner. The group congratulated
Mr. Espiritu, whose victory makes him eligible to
compete in the National Young Chefs Rôtisseurs
Competition in Las Vegas in June.
SOUTHWEST REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION
Sizzling Culinary Competition in San Antonio
1 Competitor Samuel Santos.
2 Competitor Rebecca Moon.
3 Kitchen Judge/CIA Chef-Professor Brannon Soileau.
4 Competitor Joel Klugiewicz.
5 Winner Jerónimo Espiritu.
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SOUTHEAST AND CARIBBEAN/ATLANTIC ISLANDS REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION
Young Chefs Competition No Cakewalk
By Roger Weatherburn-Baker, Vice Chargé de Presse National Honoraire and Southeast Chargé de Presse Provincial Honoraire
Southeast Conseiller Culinaire Provincial Dan Drayer, who is also
corporate chef of the Talk of the Town Restaurant Group, summed it up
best: “When it goes on the plate, you’re done. You’ve made your state-
ment to the public.”
Five competitors from the Southeast region and Jamal Small from
the Caribbean/Atlantic Islands region spent much of March 1 at the
International Culinary School at the Art Institute of Fort Lauderdale
trying to live up to his remark by creating plates that made a very per-
sonal statement to one particularly demanding public.
The public was a panel of Florida’s top chefs. At stake, top hon-
ors in the regional Young Chefs Rôtisseurs Competition, organized by
Fort Lauderdale Bailli Jack Kane, CEC, CCE, the school’s academic
department director.
Yet, the road to success was no cakewalk. Contestants had to
impress two kitchen and four tasting judges, each an eagle-eyed veteran.
Kitchen judge Southeast Conseiller Culinaire Provincial Honoraire
Thommy Thompson said, “We’re looking to ensure every product in the
basket is used and their properties understood; excellent knife skills;
cleanliness of work space; and a wide range of technical capabilities.”
The tasting judges rated the plates not only on taste but also on
presentation and originality. They set the bar high, and deliberately so.
Fort Lauderdale Maître Rôtisseur Lenny Judice, executive chef at
15th Street Fisheries, explained why. “There’s a profusion of TV shows,
books, and magazines now making the clientele more knowledgeable.
The more they know, the more they demand. The more they demand,
the more owners react by hiring the best they can afford. The more top
chefs there are, the tougher the competition to win market share….
“Competitions like these and motivated young kids with a desire to
learn from them not only keep the culinary arts alive but help prepare
them for the increasingly competitive real world.”
At an awards banquet that evening, Devin Davis from Tampa was
announced as the Southeast Regional winner. Southeast Bailli Provincial
Charles Radlauer, who presented the awards along with Chef Drayer,
also presented competition coordinator Bailli Kane with a $5,000 check
to benefit the International Culinary School at the Art Institute of
Fort Lauderdale.
1 Tasting judges: Talk of the Town Corporate Chef/SE Conseiller Culinaire Provincial Dan Drayer and Keiser University Center for Culinary Arts Dean/Sarasota Maître Rôtisseur Michael Moench.
2 SE winner Devin Davis (Tampa).
3 Tasting judge: AAC Military Regional Director Rene Marquis, CEC, CCE.
4 Tasting judge: 15th Street Fisheries Executive Chef/Fort Lauderdale Maître Rôtisseur Lenny Judice.
5 Kitchen judge: SE Conseiller Culinaire Provincial Hon. Thommy Thompson.
6 C/AI representative Jamal Small (Nassau).
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By Robin Du Brin, Pacific Northwest Chargée de Presse Provincial
On March 14, six area young chefs competed in the
Pacific Northwest Young Chefs Rôtisseurs Competition
at the International Culinary School at the Art Institute of
California in San Francisco. Many confrères attending the
concurrent Pacific Northwest Assemblage observed the
competition. While some of our region’s esteemed profes-
sional members served as competition judges, others were
lucky enough to attend the awards ceremony and superb
luncheon prepared by students of the Art Institute’s culi-
nary program.
The competition began early in the morning. The
competitors were charged with planning and preparing a
three-course meal using previously undisclosed ingredients
chosen by Conseiller Culinaire Provincial Hervé le Biavant,
CEC, CCE. The ingredients included spaghetti squash,
fennel, celery root, several kinds of mushrooms, potato,
orange, pear, sole, and scallops. The six contestants were
Julian Abejar, Andrew Hiller, Mayra Reyes, Michael Shieh,
Oleg Vetkov, and Courtney Wohlert. After planning their
menus with a team of assistants, the young chefs got to
work preparing their dishes for the judges.
Conseiller Culinaire Provincial le
Biavant devoted numerous hours to the
planning and execution of this important
event. We cannot thank him enough
for his hard work and commitment to
this important program. Seattle repre-
sentative Oleg Vetkov was declared the
winner. We wish him the best of luck
in the National Young Chefs Rôtisseurs
Competition taking place in June in Las Vegas.
PACIFIC NORTHWEST REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION
Culinary Contest in San Francisco
1 Chancelier National Heinz Hofmann, Bailli Provincial Bertrand de Boutray and competition winner Oleg Vetkov.
2 Chef Director Mark Davis, CEC, Bailli Provincial Bertrand de Boutray and Conseiller Culinaire Provincial Hervé le Biavant, CEC, CCE.
3 San Francisco Chef Rôtisseur Jerry Clopp, CEC, Chef-Instructor/San Francisco Vice Chargé de Missions David Jones, CEC, CCE, CHE, Chef-
Instructor Cindy Kushet, Conseiller Culinaire Provincial Hervé le Biavant, CEC, CCE, and Chef
Director Mark Davis, CEC.
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By Helen Cappuccino, Northeast Chargée de Presse Provincial/Buffalo Bailli
The Northeast Regional Young Chefs Rôtisseurs Competition, held
during the region’s assemblage the weekend of April 25-27, was sched-
uled to take place at Schenectady County Community College but was
moved to the Board of Cooperative Educational Services site due to a
power outage the morning of the competition. Despite the last-minute
venue change, the five competitors remained unflappable, plunging
with verve into preparing their three courses with limited assistance
from SCCC student-chef volunteers.
Kitchen judges SCCC Dean/Albany Chef Rôtisseur David Brough,
CEC, and SCCC Professor/Albany Maître Rôtisseur Michael Niccoli,
CEC, carefully monitored the kitchen skills, preparation, and timing
of the young chefs, who sought unique ways to use the mystery basket
items to create visually appealing, flavorful meals for the judges. The
baskets contained bacon, shrimp, duck breast, fiddleheads, sunchoke,
pomegranate, passion fruit, branzino, and farro.
Vice Conseiller Culinaire National Martin Frei, as well as Albany
confrères Chef Rôtisseurs Joan Dembinski, Jose Arteche, David
Campbell, and Conseiller Culinaire Provincial Widjiono Purnomo,
served as tasting judges. Only two of the competitors had previously
participated in a culinary contest, and none had ever used a mys-
tery basket. Nonetheless, their results were impressive. In the end,
Spyridon Giannakoulopoulos prevailed. A graduate of Johnson &
Wales University, Mr. Giannakoulopoulos, who was sponsored by the
Boston Bailliage, currently works at the Three Village Inn in New York.
The young chef was honored to receive accolades from Bailli Délégué
National Harold Small as well as the judges, who look forward to fol-
lowing his progress as he competes in the national competition in June
in Las Vegas.
NORTHEAST REGIONAL YOUNG CHEFS RÔTISSEURS COMPETITION
Tenacious Young Chefs Impress
1 Bailli Provincial Gabor Huszar, Conseiller Culinaire Provincial Widjiono Purnomo, winner Spyridon Giannakoulopoulos, Bailli Délégué National Harold Small and Vice Conseiller Culinaire National Martin Frei. 2 Conseiller Culinaire Provincial Widjiono Purnomo and Albany Chef Rôtisseur Michael Stamets. 3 Kitchen judges SCCC Dean/Albany Chef Rôtisseur David Brough, CEC, and SCCC Professor/Albany Maître Rôtisseur Michael Niccoli, CEC. 4 Winner Spyridon Giannakoulopoulos. 5 Competitors, judges and Chaîne officers.
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BEAUMONT
A Night at the CrosbyBy Kate Hambright, Vice Chargée de Presse
“Oil!” was the cry across the nation on January 10, 1901, when the
Lucas gusher came in on the Spindletop oil field in Beaumont, Texas, pro-
ducing more oil in one day than the rest of the world’s oil fields combined.
With this event, America’s biggest oil boom was created. Almost overnight
Beaumont’s population soared, and everyone wanted to stake a claim or try
their hand at wildcatting. At the epicenter of this whirlwind of activity stood
the Crosby House, Beaumont’s premier hotel and a gathering place for busi-
ness tycoons, oilmen, and all manner of speculators.
The business-district landmark stood for the best Beaumont had to offer
in 1901. A menu from the Crosby dining room was the inspiration for the
Beaumont Bailliage’s induction dinner on October 4. Owner/Chef Debbie Bando-Duit, AAC, CEC—
former Beaumont bailli—prepared the spectacular meal at her restaurant Bando’s.
Chef Bando-Duit delighted attendees by personally serving fried oysters Rockefeller at the
reception. Argentier National Rufus Cressend presided over the induction ceremony, during which
several new members joined the chapter. His lovely wife, New Orleans Bailli Yvette Cressend, was
also a most welcome guest at the festivities.
Following dinner, Bailli Pat Daleo thanked Chef Bando-Duit and her team for orchestrating a
truly remarkable evening. Well-deserved praise, indeed! The grandeur of a bygone era still shim-
mered in the air as Chaîne friends bid each other adieu and drifted into the starry night.
(Above) Bailli Pat Daleo, Officier Suzanne Johnson and Vice Chargée de Missions Sharon Kosboth.
(Below) Chevalier Don Fearn and Vice Chargée de Presse Kate Hambright.
CINCINNATI SOCIÉTÉ MONDIALE DU VIN
The Three B’s (and More) of Italian WineBy Graig Smith, Vice Chargé de Presse
Rudy Basile of Vias Imports was the guest
speaker at the Cincinnati Mondiale’s gather-
ing at Heidelberg Distributing Company in
Hebron, Kentucky, on October 14. Although
the focus was on the classic “three B’s”
of Italian wine—Barolo, Barbaresco, and
Brunello—Vice Echanson Mike Monnin inge-
niously introduced some other wines that
indirectly fit with the “B” theme. With Owner/
Chef Michael “Funky” Forgus of Funky’s
Catering providing the gourmet meal, we knew
were in for a spectacular evening!
Mr. Basile started us off with Bruno
Broglia Gavi di Gavi 2002. Although this
author was looking forward to
the big Italian reds to come,
this wine, with its delicate
fruit and excellent balance
of body and acidity, was a
crowd favorite. We were then
treated to generous pours of
a Barbaresco; three Barolos (including an out-
standing Damilano Barolo Cannubi 2009); two
Brunello di Montalcino offerings; and a 2007
San Leonardo Bordeaux blend from Trentino.
Mr. Basile’s informative, engaging commentary
included details about the winemaker and
region for each selection.
As always, Funky’s Catering provided a
delicious buffet dinner. The exquisitely pre-
pared fare worked wonderfully to showcase
the wines. In the final analysis, Vice Echanson
Monnin expertly orchestrated the pairing of
superb wines and gourmet offerings, showing
us that learning can be fun indeed!
Owner/Chef Michael “Funky” Forgus, Vias Imports representative Rudy Basile and Vice Echanson Mike Monnin.
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DELAWARE VALLEY SOCIÉTÉ MONDIALE DU VIN
Pio Cesare Wine DinnerBy Ellen Rosenberg, Vice Chargée de Presse
On October 10, at Paradiso res-
taurant in Philadelphia, the Delaware
Valley Mondiale was pleased to host Winemaker Pio Boffa, a fourth-generation member of the Pio Cesare family
and current owner of its famed winery in Alba, Italy. Mr. Boffa proudly continues the legacy of his great-grandfa-
ther, who, in the late 1800s, was among the first winemakers to believe in the tremendous potential and quality of
Piedmont wines. The family has great respect for the terroir and historically has kept production low in order to
produce wines of the highest quality.
Owner/Chef Lynn Rinaldi—a longtime fan of Pio Cesare wines—designed a flavorful menu to accompany
Arneis 2012, Piodilei Chardonnay 2010, Nebbiolo Langhe Barolo 2010, and Moscato d’Asti. During dinner, Mr.
Boffa spoke of the history and evolution of his family’s winery as well as his expectations for the next generation of
Pio Cesare winemakers.
Following the delicious meal, Chef Rinaldi and her team were applauded by all in attendance as Bailli Brian
Thorne, Vice Chancelier-Argentier Matthew Karstetter, and guest of honor Pio Boffa presented her with a com-
memorative Chaîne plate.
ÉTOILE SOLITAIRE
The Hundred-Foot Journey DinnerBy Franklin J. “Jay” Harberg, Jr., Vice Chargé de Presse
“You French don’t know anything about fine dining!” was the
good-natured charge of Owner/Executive Chef Kiran Verma of the
highly acclaimed Kiran’s restaurant in Houston. “Who eats a salad just
before dessert?”
“What do you know?” retorted Owner/Executive Chef Jacques Fox
of the equally acclaimed Artisans Restaurant. “You Indians put so much
spice on everything, who can taste the food?”
And so went the Étoile Solitaire Bailliage’s Hundred-Foot Journey
dinner as the two talented chefs served delicacies from their respec-
tive cultures at Kiran’s on January 25. Inspired by the film of the same
name, the evening opened with tasty appetizers, which left Chef Kiran
with a slight edge. Chef Jacques moved ahead in round two with foie
gras with tomato tartes Tatins and foie gras ice cream to which Chef
Kiran responded with tandoori prawn and scallop. She temporarily
retook the lead with her “Fire and Ice” intermezzo. Not to be outdone,
Chef Jacques produced a crowd-pleasing entrée of stuffed quail leg and
roasted breast mathurini style.
The chefs collaborated to reach new heights with the dessert,
sending everyone home with smiles on their faces and dreams of an
international culinary brotherhood.
Our bailliage continues to enjoy extraordinary dining experi-
ences thanks to the creativity, organization, and enthusiasm of Bailli
Robyn Wood and the support of Vice Chancelier-Argentier Jaci Day,
Vice Conseiller Gastronomique Marc Borel, Echanson Provincial Bill
Ridelhuber, Vice Chargé de Missions Jim Wood, and Vice Chargé de
Presse Jay Harberg. Please contact us to be added to our mailing list and
join us for our next amazing event!
Pio Cesare Owner/Winemaker Pio Boffa, Pio Imports Owner Bart Pio, Donna Pio, Bailli Brian Thorne, Vice Chancelier-Argentier Matthew Karstetter, Paradiso Owner/Chef Lynn Rinaldi and Foundation Chair Hon./Pair Shelly Margolis.
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HILLSBOROUGH
Dining at Belvedere CoveBy Clarine Hatfied, Vice Chargée de Presse
It was a beautiful, sunny day at the San
Francisco Yacht Club in tranquil Belvedere
Cove for the Hillsborough Bailliage’s summer
event on July 13. The oldest yacht club west
of the Mississippi, it was founded in 1869
in San Francisco and relocated to Belvedere
in 1937. During the champagne reception,
attendees mingled on the deck enjoying
views of the boats moored in the harbor.
Dinner was served in the Commodore
Room adjacent to the deck among the club
trophies. After Bailli Lois Gogol welcomed
the group, Echanson Provincial Honoraire
Orley Hatfield provided commentary on
the evening’s wines. Bailli Honoraire Harry
Dokouzian elevated Officier Joe Bronzini,
a longtime member of the Hillsborough
Chapter.
Following several delightful courses,
the succulent entrée of grilled lamb rack was
paired with Produttori del Barbaresco 2009
from Piedmont. Napa-Sonoma Vice Echanson
Ron Fenolio gave a brief history of the wines
produced in this region of Italy. The meal
closed with a delicious peach cobbler.
Bailli Gogol thanked Executive Chef
Reny Madrid for the superb meal and pre-
sented him with a Chaîne plaque. Dame de
la Chaîne Rachel Leader, who is a member of
the yacht club, was thanked for arranging the
event there. All agreed that it was the perfect
way to spend a summer evening, and it was
with some reluctance that they left the gor-
geous setting.
GRAND BAHAMA
Once Upon an Autumn EveningBy Del Foxton, Vice Chargée de Presse
With breezes cooling the air on November 24, Grand Bahama Bailliage
members assembled for their fall season opener at the award-winning Flying
Fish Modern Seafood restaurant—an island favorite. Attendees were greeted by
Owner/Chef Tim Tibbitts and his team, who were ready to present a unique gastronomic experience.
The attentive staff filled our glasses with Biagio Prosecco Brut N.V. in preparation for the
molecular gastronomy offering of 63° egg, which was attractively plated with wild mushrooms and
peas on a baguette.
Arriving next was ricotta gnudi prosciutto with oyster mushrooms and truffle powder, perfectly
enhanced by Bollini Pinot Grigio 2012 from Trentino, Italy. Chef Tibbitts continued to delight our
palates with a culinary classic: rabbit ballotine with rabbit mousse. The dark fruit aromas and rasp-
berry flavors of Echelon Pinot Noir 2010 made it an ideal mate for this dish.
A variation of another culinary classic followed. Venison Wellington with beets and fennel
found an excellent partner in Inspiración Valdemar Selección 2011 from Rioja, Spain.
A South African dessert wine provided a subtle balance for the sweet finale of poached apple
with vanilla bean streusel. For each dish so skillfully created by her husband, Sommelier Rebecca
Tibbitts chose a superb wine pairing.
It was another exquisite meal at Flying Fish and a great way to kick off our Chaîne season!
(Above) Katybel Taylor, Chevalier Andre Feldman, Chevalier Bill Willms, Chevalier Robert Anglade, Alison Anglade and Tory Carter.
(Below) Bailli Frederic Ossude, Alexandra Rademaker and Rory Paton-Ash.
(Above) Bailli Lois Gogol, Dame Rachel Leader and Executive Chef Reny Madrid.
(Below) Napa-Sonoma Vice Echanson Ron Fenolio and Echanson Provincial Hon. Orley Hatfield.
PHO
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KANSAS CITY
Autumn AnthocyaninsBy Michael D. Foster, Bailli
It is no coincidence that the
Kansas City Bailliage’s annual induc-
tion dinner always follows the
anthocyanin displays presented in
deciduous trees. Red-, purple-, and
orange-hued leaves announce the
arrival of autumn, signaling the harvest
and reminding us to be grateful for the
many blessings received throughout
the year.
At these events, we greet old
friends, share travel tales, and brag
about offspring who no longer reside in
our basements. We also meet our chap-
ter’s newest members. Our most recent
induction dinner, held at the Carriage
Club on November 15, opened with
a ceremony officiated by Bailli Mike
Foster. Inductees felt the touch of cold
steel on their shoulders as he welcomed
each into the Chaîne fold. In addition,
one officer was elevated, and three con-
frères received “Share the Chaîne” pins.
Ruby-red and violet-hued wines
evoked the rapidly changing, vibrant
leaves just beyond the windows.
During the intermezzo, many attend-
ees commented on the beautiful,
glass-columned centerpieces featuring
lovely fleurs-de-lis. What a night to
remember! Although there were no ice-
bergs, we did have to navigate our way
around the ubiquitous anthocyanins!
HILLSBOROUGH
Waterbar Under the Bay BridgeBy Clarine Hatfield, Vice Chargée de Presse
Waterbar, a San Francisco dining spot known for its delicious seafood
and panoramic views of San Francisco Bay, was the venue for the Hillsborough
Bailliage’s event on June 14. Nestled under the Bay Bridge, Waterbar offers spectacular views
of the bridge with its twinkling lights.
The champagne reception was held on a private terrace in the Bridge Tower. One
attendee observed that it felt like being on a ship going out to sea. An exquisite four-course
menu planned by Executive Chef Parke Ulrich and executed by Chef de Cuisine Justin Baade
was served in a beautiful room next to the terrace.
For the entrée, one could choose cedar-baked salmon or pepper-crusted beef filet. The
salmon was paired with Roar Sierra Mar Vineyard Pinot Noir Santa Lucia Highlands 2011,
while the beef was matched with Jordan Cabernet Sauvignon Alexander Valley 2010, which
the group agreed was one of the evening’s best wines.
A graduate of the Culinary Institute of America, Chef Ulrich strives to serve simple, deli-
cious food that is fresh, healthy, and locally grown. His menus at Waterbar change daily.
Following dinner, Bailli Lois Gogol presented Chef Ulrich and Chef de Cuisine Baade
with a Chaîne plaque and thanked Vice Conseiller Gastronomique John Lund and Dame de la
Chaîne June Lund for arranging this wonderful evening.
(Above) Vice Conseiller Gastronomique John Lund, Chef de Cuisine Justin Baade, Bailli Lois Gogol and staff.
(Below) Dame Kathryn Loughran, Officier Tom Loughran and Ecuyer Molly Loughran.
Dame Elena Wahbeh and Bailli Mike Foster.
Chevalier Luke Dlabal and Vice Echanson Hon. Brian Williams.
G A S T R O N O M E E X T R A ! 2 1S P R I N G 2 0 1 5
(Above) Bailli Provincial Hon. Michael Martello, Laura Stahl, Sandhi Vineyards Sommelier Raj Parr and Professionnel du Vin Ronald Chaplan.
(Right) Silicon Valley Vice Chancelier-Argentier Sally Swanson and Officier Stephanie Harkness.
SAN ANTONIO SOCIÉTÉ MONDIALE DU VIN
Faux in Love with BordeauxBy Mia Rosen
When Daylight Saving Time ends in the fall, winter
seems instantly upon us.. Whether one is heading home
or going out for the evening, nighttime sneaks up quickly. In the dim, early-evening light of November 6, San Antonio
Mondiale members gathered at Frederick’s Bistro for an exclusive wine tasting hosted by Vice Echanson Jeff Degner,
a Certified Sommelier by the Court Master of Sommeliers. Attendees played the role of wine broker, closing the gap
between producer and consumer. Vice Echanson Degner skillfully culled an assortment of Bordeaux for the eager taste
buds of our group of faux wine brokers.
Frederick’s Bistro is owned by Chef Frederick Costa, who was born in Vietnam and raised in France. He is known
for creating decadent fusion dishes with a heavy French influence and a beautiful touch of Vietnamese umami.
The Bordeaux we tasted came directly from the producers. These novelty wines are ready to be introduced to
the American market pending market-purchase requests. The choices were delightful and varied in flavor and style.
Tasters took notes on vintage, nose bouquets, and color variation. Throughout the evening, conversation flowed freely
and laughter rang out through the room. At last, our contented group of faux wine brokers re-entered the fall’s elegant
darkness for the trip back home.
vineyard. After lunch, as Chambellan Provincial/Bailli Glenn Hammer
made introductions, a selection of French cheeses replaced the lunch
buffet to round out a perfect afternoon.
MONTEREY PENINSULA
Bastille Day Picnic By Mark Burger, Vice Chargé de Presse
On July 13, the Monterey Peninsula Bailliage held its annual Bastille
Day picnic at Indian Village, a little-known private picnic ground just off
of the famous 17-Mile Drive in Pebble Beach.
As attendees drove past the Cypress Point Golf Club, a French flag
waving in the breeze let them know they had found the turn off. Amid a
grove of very old Monterey cypress and pine trees was a splendid open
picnic area, complete with fire pit.
Chef Terry Teplitzky, owner of the long-established Michael’s
Catering, tended the pit in which a leg of lamb was roasting on a spit in
true Chaîne style, filling the air with the delectable aromas of grilled meat.
Attendees enjoyed several passed hors d’oeuvres with glasses of crisp
Sandhi Rosé. The cool sounds of Mario Flores and his band passed among
the trees, mixing with the scents from the sea and the wood-burning grill.
Before the meal, Chef Teplitzky offered advice on how to eat his
barbecue oyster stew shooters. “Eating oysters is like eating Philly
cheesesteak. There is a stance you use so you don’t splash on yourself.
You stand with your feet shoulder-width apart and bend forward at the
waist so the oyster is about at the point of your shoes.”
As the grilled meats were served, Sommelier Raj Parr described the
Sandhi wines being served and the wine philosophy of this Santa Barbara
(Back row) Dame Sandi Goldner, Chevalier Harold Blewitt, Dame Jennifer Degner, Chevalier Randy Chudnow, Dame Fran Chudnow, Chargé de Presse Provincial Jim Ray, Dame Patricia Parker-Weber and Vice Echanson Jeff Degner; (front row) Officier Ladd Little and Bailli Vivian Ray.
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WASHINGTON, D.C.
Pizza, Prosecco, and People at Al DenteBy Claudette Veronica Ferron, Vice Chargée de Presse
The setting: celebrity chef and James Beard winner
Roberto Donna’s sophisticated trattoria Al Dente—
part urban chic, part Roma, all Washington. The idea:
introduce young foodies to the Chaîne and its ecuyers
and showcase the vibrant Washington, D.C. Bailliage
to other gourmet-minded guests. The goal: attract
dynamic new members to our exciting, energetic bail-
liage. The result: a wonderful success! Epicures, young
and youthful, new and seasoned, came together on
February 5 for an evening of gourmet food, bubbly, and
camaraderie.
Chasing away the winter blues, Chef Donna
tantalized diners’ palates with three kinds of crispy,
thin-crust pizzas, baked to perfection in his dramatic
centerpiece: a wood-burning oven. The meal would not
have been complete without Clara C Fiori
di Prosecco, a clean, floral, Italian bubbly
with hints of tropical fruit.
Yet, equally appealing and engaging
as the pizza and Prosecco was the lively
repartee, highlighting one of the Chaîne’s
lesser-touted fortes—the art of dinner conversation.
Whether it was stories of travel, romance, adventure,
entertainment, or art, the conversations among mem-
bers and guests were stimulating, eliciting smiles,
laughter, quizzical expressions, and timely retorts.
As old friends reminisced and new friendships were
forged, every conversation ultimately returned to the
joy of fine food, fine wine, and fine friends—the hall-
marks of the Chaîne des Rôtisseurs.
TULSA SOCIÉTÉ MONDIALE DU VIN
Triple Delight: The Wines of Portugal, Napa Valley, and Oregon By Steve Gerkin, Southwest Echanson Provincial Honoraire
At the Tulsa Mondiale’s three events at
the Summit Club each year, a different major
wine region is highlighted. Attendees are
treated to a delicious dinner, wines from the
featured region, and an educational program
designed by Echanson Provincial Honoraire
Steve Gerkin, a French wine scholar.
At the March 2014 gathering, Portugal
provided attendees with an ancient backstory
as well as an assortment of unfamiliar grapes,
including Alvarinho, Touriga Nacional, Tinto
Cão, Aragonez, and Periquita.
For their July event, Mondialites tasted
more familiar grapes fashioned into famous
Napa wines. At the Paris Wine Tasting in 1976,
Napa wines prevailed against
France’s most formidable red
Bordeaux and Burgundy Chardonnays, forc-
ing the entire world to take notice. Stag’s Leap
Cabernet Sauvignon won the red division,
while Château Montelena Chardonnay, also
from Napa, ruled the whites. Both found their
way into diners’ wineglasses that evening.
The educational portion of October’s
celebration of Oregon wines focused on the
pioneers of the early wine scene there. Susan
Sokol Blosser, David Adelsheim, Dick Erath,
David Lett, Dick Ponzi and others were the
“beautiful people” of the pubescent Oregon
wine industry. Pinot Gris, Riesling, Reserve
Pinot Noir, a Syrah from the southern level of
Oregon appellations, and a late harvest Ribbon
Ridge Pinot Noir rounded out the pours. The
diversity and quality of the offerings strength-
ened the grandeur of the northwest experience.
The Tulsa Mondiale continues its com-
mitment to providing regional wine and
food adventures for this important Chaîne
subgroup.
Chevalier Clark Bundren, Dame Mary Bundren, Dame Heather Revelis and Vice Conseiller Culinaire Andy Revelis.
1 Vice Conseiller Gastronomique Thomas Walsh, Kaan Zaimoglu, Chevalier Allan Kam, Chevalier Taner Gokmen Bolayir and Bailli Judith Mazza.
2 Chevalier Taner Gokmen Bolayir, Amanda Medlock, Kaan Zaimoglu, Dame Nicole Schiegg, Sam Page, Ecuyer Chelsea Clark and Michael Welch.
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