la Chaine in Canada April May 2020

Page 1

LA CHAINE In Canada

Volume 19 – Issue 1 April/May 2020

Join Us in Winnipeg!

Bailliage du Canada – Chapître du Canada 2020 (October 15 - 17, 2020)

A prairie sunset overlooking downtown Winnipeg. photo credit: Dan Harper Photography

A

s the capital of Manitoba, Winnipeg is home to the famous street corner of Portage and Main, known as possibly the “windiest corner on the continent. The city is overflowing with venues for the arts and culture, museums – such as the Canadian Museum for Human Rights, Canada’s Royal Winnipeg Ballet, theatres, festivals, music and dance, sports, and more. From The Forks National Historic Site which has its own river walk, shops and green space, to The Canadian Museum for Human Rights, the Royal Canadian Mint and the stunning urban forest setting of the Assiniboine Park, Winnipeg is a city with much to offer. Considered the geographical center and gateway to Eastern and Western Canada, Winnipeg derives its name from the Cree word of “win” for muddy and “nippee” for water. An aboriginal trading centre prior to the arrival of the Europeans, Winnipeg was at the heart of the country’s fur trade and instrumental in

developing Canada’s gateway to the west. The first permanent settlement occurred in 1812 when a group of Scottish crofters arrived, and it became a trading post for the Hudson’s Bay Company in 1870. In 1873, Winnipeg was incorporated as a city with a population of 1,869.

The historic corner of Portage and Main in the early 1900s. photo credit: Western Canada Pictorial Index collection

(Continued on Page 4)


CONTENTS

SOMMAIRE

1

Bailliage du Canada —Chapître du Canada 2020 National Meeting (Winnipeg, October 15 – 17, 2020)

Bailliage du Canada — Chapître du Canada 2020 Réunion du Conseil National (Winnipeg du 15 au 17 octobre 2020)

3

Note from Bailli Délégué — Tony Catanese

Un mot du Bailli Délégué — Tony Catanese

8

Your Host Hotel — The Fort Garry Hotel

Votre hôte Hôtel — The Fort Garry Hotel

11

Gus Koenigsfest - International Young Chefs Competitor

Gus Koenigsfest - Concurrent international des jeunes chefs

16

Chaine Canada Foundation

Fondation de la Chaîne du Canada

20

IN MEMORIAM – Audrey Korn

EN MÉMOIRE – Audrey Korn

22

People and Places – New Brunswick Inaugural Chapître

Les Gens et les Lieux – Chapître inaugural du Nouveau-Brunswick

26

World Chaine Day Photos 2020

Photos de la Journée mondiale de la chaîne 2020

30

IN THE NEWS

LES NOUVELLES

33

La Chaîne — Coast-to-Coast

La Chaîne — d'un Océan à l'autre

Keep Your Information Up-to-date! Enjoy La Chaîne in Canada, our national magazine on your computer screen. Make Sure Your Email and Other Contact Details Are Correct!

Please go to this link and enter the required information: Bailliage du Canada “Join, Contact or Update” Page You will be sent an email notification as issue of La Chaîne in Canada is ready for viewing. https://canada.chainedesrotisseurs.com/

2


Note from the Bailli Délégué

Tony N Catanese, FCPA, FCA, CBV Bailli Délégué du Canada

Dear Canadian Member of la Chaîne des Rôtisseurs, As always, I hope you and your families are well and safe. We truly live in unprecedented times! I pray and hope that as you read this message, we have passed the ‘pandemic peak’ and are now clearly seeing a light at the end of this terrible Covid-19 tunnel. I realize that all industries and activities have been dramatically impacted, but certainly few more so than the culinary, hospitality and travel industries. Our professional members are facing challenges never before experienced. Most have been forced to close, lay off staff and incur significant economic losses. Still, many of our members continue to work in the community or are providing assistance to critical front-line workers. I again ask that you offer your support to our professional members by:    

Ordering take out, pick-up meals, and promoting this option to your friends and family. If possible, add wine to your order, it has a big impact on the establishments bottom line; Booking tables into the future and/or buying gift certificates directly from member establishments; As things safely open up and as authorities allow, consider asking a Chef to prepare a dinner at your home for a small group of family and friends; Visiting Trip Advisor and write positive reviews for member establishments where you have had favorable experiences

While we may need to remain 'physically distant' for all of May and perhaps most of June, the spirit of la Chaîne is very much alive! Opportunities to share the comraderie of the table, in smaller groups, will soon be possible. Your National Board, together with local leaders, are focused how la Chaîne will safely ‘open up’ and recover from this pandemic. For now, let us remain strong and positive and remember the “Good Chaîne Times” set out in this Newsletter. Better times will soon be upon us and we all look forward to “busting out” and again sampling culinary delights and experiencing the comradery of the Chaîne table. Please continue to connect with local leadership and fellow members. Vive la Chaîne!

3


The city saw a 30-year period of growth and prosperity with the arrival of the Canadian Pacific Railway in 1885, becoming a financial centre in Western Canada thanks to a flood of immigrants, high wheat prices and improved farming techniques. Today, Winnipeg is a culturally diverse city with about 100 languages and nationalities represented throughout the region.

Take a moment to visit the Manitoba Legislature Building and view “The Golden Boy� (official name: Eternal Youth), a statue perched facing North on the dome, arguably Manitoba's best-known symbol. It stands 5.25 metres (17.2 feet) tall from the toe to the top of the torch and 4.27 metres (14 feet) from head to toe. It weighs 1,650 kilograms (3,640 lb), and the top of his torch is 77 metres (250 feet) above ground.

Riverwalk - Winding along the Assiniboine River from the legislative grounds on past The Forks and on to the Red River. photo credit: Ruehle Design

Portage and Main today. photo credit: grajewski fotograph inc.

Winnipeg’s rich history is reflected in its architecture, its surroundings and its people. A stroll along its boulevards or Riverwalk reveals streets lined with architecture combining relics of days gone with modern buildings that sparkle with innovation.

Golden Boy. photo credit: Dodgie Dator Royal Canadian Mint. photo credit: Merlin Braun.

4


When that project was cancelled, the local engineering firm that built the bridge used it to cross the CPR yards along Arlington Street. The bridge’s intriguing design includes a steep incline and traffic light at its apex.

The Exchange District, National Historic Site and North America's most extensive collection of turn-of-the-last-century architecture. photo credit: Brent Bellamy.

Designated a National Historic Site, the 30-block Exchange District is packed full of stunning turn-ofthe-last-century architecture, with its rich collection of turn-of-the-century terracotta and stone-cut buildings, a collection unrivaled anywhere else in the world. At the turn of the century, Winnipeg was known as the “Chicago of the North” because of its modern skyscrapers influenced by the Chicago style of architecture. In fact, the Union Bank tower built in 1904 was Western Canada’s first skyscraper. Currently, the building is undergoing a renaissance as it is transformed into student housing and the culinary institute for Red River College.

Polar Bears at Assiniboine Park Zoo. photo credit: Assiniboine Park Conservancy

Amidst the bustle of the city, you will discover peaceful green spaces that put you in touch with nature. Winnipeg has the largest, mature urban elm tree forest in North America with approximately 170,000 elms. More than 60,000 of these trees are on public boulevards, providing graceful arched cover over many neighbourhood streets. The Assiniboine Park Zoo is home to the Journey to Churchill Exhibit, bringing those world-famous polar bears right into the city. The project also includes the International Polar Bear Conservation Centre — a transition centre for polar bear cubs in need of rescue — one of the most significant projects in North American zoo history. The Canadian Museum for Human Rights

Turn-of-the-last-century buildings highlight Exchange streetscape. photo credit: Brent Bellamy

Other examples abound. Winnipeg’s Union Station was designed by the same architects responsible for Grand Central Station in New York City. The Arlington Street Bridge, located in the heart of Winnipeg, was originally meant to span the Nile River in Egypt. 5


Designed by architect extraordinaire Antione Predock, Canada’s newest, most eye-catching attraction dominates the Winnipeg skyline, shining like a beacon. Inside an immersive experience that you can’t possibly shake awaits as 11 powerful, interactive and awe-inspiring exhibits gradually climb to the CMHR’s pinnacle, the Tower of Hope (which provides a stunning view of the city). An ambitious museum meant to foster dialogue and promote change for a better world, the CMHR provides a stirring account of the human experience unlike anything you’ve ever witnessed.

destination that offers endless stories to tell. Sensational shopping and diverse culinary options await, including large patios overlooking the river, ethnic eateries, an organic bakery, and sumptuous fine dining and family-friendly restaurants. Activities abound at the forks where you can stroll the riverwalk, hop on a water taxi, take in 6,000 years of history, gaze upon wild prairie gardens and watch tricks at the urban skateboard plaza.

Gallery and food court at The Forks.

The Canadian Museum for Human Rights. photo credit: Aaron Cohen

A City of Distinct Neighbourhoods Known for its green spaces and access to outdoor activities, the city features more than 1,100 restaurants as well as numerous attractions, museums, theatres, sports venues and nightspots.

Academy Road is one of Winnipeg’s premier destinations for upscale boutiques, unique gift stores and gourmet specialty shops. Here you will find designer clothing, exceptional glassware, decadent chocolates, exotic teas and coffee blends, European shoes, fine wines and much more. Once known as Winnipeg’s “Little Italy,” Corydon Avenue now features a wide array of cuisine from regional fare to Japanese to Indian and, of course, classic Italian. Whether stopping for a quick espresso or out for a night on the town, Corydon Avenue is sure to delight all of your senses.

The Forks National Historic Site at the junction of the Red and Assiniboine rivers. photo credit: Ron Garnet and Airscapes.

Recently voted the best public space in Canada, the 53-acre site at The Forks is a vibrant tourist 6

Relaxing on one of the many patios lining Corydon Avenue. photo credit: Juncutta International


Bailliage du Canada – Chapître du Canada 2020 Preliminary Schedule of Events – To Be Confirmed Thursday, October 15

Events

Dine-Arounds

Acadian Caviar Tasting

Pizzeria Gusto

A sturgeon and caviar tasting hosted by New Brusswick Bailli Cornel Ceapa, PhD President of Acadian Sturgeon and Caviar Inc.

Pizzeria Gusto believes pizza is the perfect food; a blank canvas that has unlimited possibilities in both taste and texture. Their Valoriani wood burning oven is handcrafted by artisans in Tuscany who have been perfecting their craft for over 5 generations. Black Bird Brasserie A modern, French influenced dining spot located in the heart of St. Boniface, just across the river from downtown. Features a core of French dishes, including vegetarian and gluten-free options. Breezy Bend Golf & Country Club One of Winnipeg’s premiere private golf clubs, Breezy Bend prides themselves in offering an unparalleled combination of service and facilities for our members and their guests. Yujiro Japanese Restaurant Tradition, Style, Taste. Offering a different range of delicacies from around the world - combined with all the traditions from Japan.

Tour of Canadian Museum of Human Rights Experience CMHR’s 11 powerful, interactive and awe-inspiring exhibits outlined earlier in this article! Tour of DeLuca Brothers South Landing Supplying the highest quality traditional Mediterranean, and seasonal ingredients to restaurants and grocers in Winnipeg since 1969, the South Landing location also house a new retail outlet, kitchen, café, and coffee roasting facility. Welcome Reception - Manitoba Club Urban Grandeur. Founded in 1874, Manitoba Club provides business and professional leaders a unique, refined and relaxed place to interact and socialize in the centre of downtown Winnipeg.

Saturday, October 17 Events Tour of Canada’s Royal Winnipeg Ballet

Friday, October 16 Baillis & Member Lunch – St. Charles Golf & Country Club Played by the best in the world over more than a century, the club is deeply connected with the social fabric of Winnipeg. More than a sum of its parts, it is a remarkable oasis in the city, a place where friends and family bond over exquisite dinners in the elegant recently renovated clubhouse.

Founded in 1939, the Royal Winnipeg Ballet holds the double distinction of being Canada’s premiere ballet company and the longest continuously operating ballet company in North America. Grand Chapitre Gala - The Fort Garry Hotel, Spa & Conference Centre A modern mix of contemporary style and Old World elegance, The Fort Garry is beloved landmark in the heart of downtown Winnipeg.

Join Us in Winnipeg! October 15 - 17, 2020 7


Your Host Hotel The Fort Garry Hotel & Spa A beloved landmark in the heart of downtown Winnipeg, the Fort Garry Hotel, Spa and Conference Centre is a modern mix of contemporary style and Old World elegance. The Fort Garry s one of those old, established hotels that take you back in time. Within this iconic century-old architectural gem, fitness routines happily coexist with complimentary morning cookies, coffee, and tea. Glamorous public spaces are the setting for glorious farm-to-table cuisine, and high-tech amenities fill guest rooms. Lobby viewed from mezzanine.

Floodlit exterior of The Fort Garry Hotel & Spa.

A History of Excellence The hotel is widely considered the city’s finest example of the chateau style of architecture first seen in the magnificent railway hotels built across Canada before 1930. Dr. F. W. Bergman, general manager of the hotels operated by the Grand Trunk Pacific Railway, commissioned Montreal architects George A. Ross and David H. MacFarlane to build the $2-million Chateau-style hotel in 1911. This National Landmark was inspired by the designs of medieval French chateaus, with their dramatic steep mansard roofs and dormers, fanciful stonework, turrets, heavily decorated windows, expansive wall surfaces and lavish ornamentation. 8

The Fort Garry Hotel design was based on the plans of the Chateau Laurier but decorated similarly to the Plaza Hotel in New York and the Willard Hotel in Washington, D. C. Vacant lots were acquired adjacent to the Manitoba Club and on a parcel of land that once housed Western Canada’s most significant trading post and political centre, Upper Fort Garry. Even before it opened, it was announced in April 1913 that plans were being prepared for a 200-room addition to the Winnipeg hotel, almost doubling its capacity. The hotel’s official opening occurred on December 11 1913. The New Year saw Winnipeggers attending numerous social functions in the ballrooms, with luncheons held by various business organizations along with frequent meetings of the Rotary Club. Train travellers felt welcome in the sumptuous surroundings.


The hotel’s managing partners, the local Winnipeg husband-and-wife team of Richard Bel and Ida Albo, along with the Laberge Group out of Quebec City,, started massive renovations in 1994 one project at a time with the lobby the first priority. The spacious marble floor, doors and brass railings now gleam again. Large soaring ceilings, paint tones and reproductions of ornate gold painted clocks and desks in the lobby and mezzanine maintain the 1914 feel of the hotel. The entire limestone front of the hotel, illuminated by powerful accent lights, has restored a sense of near Hollywood grandeur to the entrance.

defining elements. In 1982, the Historic Sites and Monuments Board of Canada placed a plaque at the hotel identifying it as a National Historic Site. In 1989, the Province of Manitoba recognized the property as a Provincial Historic Site.

A Brush with Royalty On April 12 1979, Prince Charles visited the hotel while on a cross-Canada tour. His stay in the city was very brief, a dinner and reception at 6:30 p.m. at the hotel, a military parade, a one-night stay, and off again at 9:25 a.m. However, the dinner was truly made-in-Manitoba: Winnipeg goldeye, watercress salad, braised wild prairie duckling, wild rice, fiddleheads and strawberries Romanoff

The Palm Room.

Protected as a Provincial Historic Site In February 1980, the City of Winnipeg placed the hotel on the Buildings Conservation List as a heritage structure, ensure that the building could not be demolished without City Council’s approval. The report identified the lobby area, Palm Room, Provencher Room and the seventh-floor Loggia and Ball Rooms as areas with significant, character-

The Crystal Ballroom.

Truly Elegant Surroundings Rooms have high ceilings and mattresses are top of the line with premium bed linens, down duvets, and feather pillows. L’Occitane bath amenities, plush towels, and robes accent the bathrooms. Just off the lobby area, the Palm Room has a high ceiling as though it were a smaller version of the Legislative Building’s rotunda - a decadent circular design with gold trimming and a hanging chandelier that protrudes down into a set of tables with soft chairs and dark woods. The Fort Garry Hotel features an array of stunning spaces for meetings and events of every size and style. The seventh floor contains the site of the Grand Chapître reception (the Concert Ballroom) and dinner (the Crystal Ballroom). Situated at each end of the building, they are linked by and arched loggia and gallery. All have been restored to their historic awe-inspiring beauty with large crystal fixtures in the ceiling, wall brackets finished in old gold, enormous stained glass windows that look out over the red River and the city, and early twentieth century ornamentation. Truly a wonderful location for La Chaîne des Rôtisseurs du Canada’s Grand Chapître. 9


Located on the hotel’s 10th floor, Ten at the Fort Garry Hotel is Winnipeg’s only world-class spa complete with the Hamam at Ten, Canada’s only coed Turkish Bath.

The Provencher Room.

The Fort Garry Hotel — QUICK FACTS Opening date: December 10, 1913 On list of the 10 most romantic spots in Canada.

The Fort Garry Hotel & Spa

In 1924, Circus magician Alfred Banyon, aka The Great Zanzig, joins the hotel as maître d’, a position he will hold for 22 years.

222 Broadway, Winnipeg MB R3C 0R3

In 1948, Bellman Andy Kuhn joins the hotel, collecting the first of hundreds of celebrity autographs he’ll acquire over 32 years.

www.fortgarryhotel.com

Famous guests: Sir Arthur Conan Doyle, Jack Dempsey, Liberace, Prince Charles The hotel once had its own bakery, butcher shop, heating plant, artesian well and printing press. The latter remains but is only accessible through a doorway on the roof.

10

Phone: 204-942-8251 Toll-free: 1. 800.665.8088 E-mail: reservations@fortgarryhotel.com


International Jeunes Chefs Rôtisseurs Competitor Profile

Gus Koenigsfest - from The Pear Tree Restaurant Editor’s Note: While the International Jeunes Chefs Rôtisseurs Competition has been cancelled for 2020 due to the on-going Covid-19 pandemic, we felt it important to recognize and profile our 2020 Canadian representative here. Details are yet to be finalized for 2021 but we certainly hope that Gus will be able to represent us and wish him every success when he does and in his future endeavours moving forward. Imagine entering a room and being presented with a mystery basket containing seasonal ingredients, sometimes ones you have never seen before. You are then asked to compose and execute a three-course menu (first course, main course, and dessert) for four people using all of these ingredients, as well as drawing on a variety of staples from a pantry. Your written menu must be completed within the first half-hour, and then three and a half hours are allowed for preparation, after which the finished dishes are presented to be judged in fifteen minute intervals. It is an extremely challenging competition. Vancouver’s Gus Koenigsfest, from The Pear Tree Restaurant, was to have met that challenge in Paris, France at the 44th Concours International des

Jeunes Chef Rôtisseurs, competing against entrants from as many as 20 other countries for a five-week culinary course at le Cordon Bleu, and Wüsthof chefs’ knives. Gus won the gold medal and the Fulgence Charpentier trophy at the 2019 National Meeting in Calgary.

From ‘helping’ his mom cook dinner at a young age to getting caught asleep in front of the T.V. on the Food Network after a ‘sick day’ from school, Gus Koenigsfest had a passion for cooking from a young age. Born and raised in North Vancouver, Gus always knew that this was what he wanted to do.

Bailli Honoraire Cindy Findlay presents the Chef Paul Mastalir Award for Kitchen Excellence to Gus Koenigsfest.

Gus was also recognized for having the highest kitchen score (as he did at the 2017 competition) at that competition and received the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set.

Wüsthof professional carving knives

11


Gus got his first taste of a professional kitchen at the age of 15 at the Cactus Club Café, working as a dishwasher on weekends. Over time, he worked his way up through the line and his passion and drive to get better only grew. He loved the fast-paced, highpressure environment of the kitchen as well as the camaraderie among the staff. In his last year of high school, Gus was able to participate in the ACE-it program through VCC and the North Vancouver School District, allowing him to spend afternoons earning the first step to his Red Seal and get the foundation that every cook needs to succeed. Through the program, Gus also had the opportunity to be a support member of Culinary Team Canada and go the 2016 Culinary Olympics in Erfurt Germany, where he would meet his current mentor and Vancouver Conseiller Culinaire, Chef Scott Jaeger of the Pear Tree Restaurant. Gus started to stage with Chef Jaeger while finishing his ACE-it program, and when a spot on the team opened up, he attained a fulltime position at the restaurant.

This started Gus’ ascent to a more polished cook and competitor, “Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.”

right, I’ll take a second and realize that I’m doing what I love. I had better enjoy it, or what am I doing here?”

In his almost three years at the Pear Tree, Gus competed at the regional Chaine competition twice, finishing as runner up the first time, and winning in his second attempt. He competed against other Pear Tree cooks both years. “Cooking against the people you work with every day adds an interesting aspect to the competition, where you’re practicing with the person that, in the end, you really want to beat. I think in a way it pushed me harder because I would see the plates they put up and think, ‘Wow, I need to step it up!’.” Gus has an approach to cooking that he thinks gives him an edge. “I always make it a focus to try to have the best time possible on the day. I think you cook better when you’re loose and happy, rather than being overly intense. That doesn’t mean I’m smiling ear to ear the whole time, but when I feel like things aren’t going

Executive Chef Jan Hansen, Conseiller Culinaire du Canada congratulates Gold Medallist Vancouver’s Gus Koenigsfest with his medal.

After his recent National win in Calgary, Gus is feeling more driven and inspired than ever. “It really is an honour to represent your country, and definitely something I never thought I’d have the chance to do. I’m so grateful to Chef Jaeger for all the work he puts in coaching and teaching me every day, as well as the whole Pear Tree staff for all the support. I’m looking forward to the adventures of the next year all around Canada, and hopefully I can bring it home for us again.”

Want to support Chaine Canada's Jeunes Chef Rôtisseurs Competition? Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email Executive Director David Tetrault at drtetrault@gmail.com The 2019 National medallists (left to right) Eejay Chua (Bronze), Gus Koenigsfest (Gold) and Nolan Moskaluk (Silver).

12


13


14


15


la Chaîne des Rôtisseurs du Canada Foundation

Fundraising Drive Supports Young Canadian Chefs and Sommeliers As a member of La Chaîne des Rôtisseurs you have a distinct appreciation of the culinary arts and comraderie of the table. With the incorporation of the Chaîne Canada Foundation last year, the Canadian Bailliage can now offer Chaîne members (and other interested parties) the opportunity to empower Canada’s young culinary frontrunners with experiences of true culinary kinship – the cornerstone of la Chaîne – and a tax receipt for your donations, something that was not previously available..

Help Keep Canada at the Forefront of Culinary Achievement We have had a proud history of Gold Medallists in recent years at the Chaine des Rôtisseurs International Competitions. Our professional Chefs and Sommeliers have an unmatched record in mentoring and nurturing our young talent, but it takes more. Here is your opportunity to keep our nation on the culinary forefront by investing in that Canadian talent. Together, let's take Canada's brightest young chefs and sommeliers to new heights.

Tasting the beer selections at Big Rock Brewery, Calgary 2019 International Competition.

Each Fall, our Canadian chapter provides young Canadian culinary talent with unparalleled opportunities at the coveted Jeunes Chefs Rôtisseurs and Junior Sommeliers National Competitions. Competitors showcase their culinary prowess, form long-lasting friendships, and create memories that become career-defining moments.

Junior Sommelier Competitors concentrate at Canadian Nationals.

The Foundation’s continuous support of Canadian culinary talent culminates in opportunities for education and experience. The Chaîne Canada Foundation is proud to match la Chaine Regional Bailliage grants for Canadian culinary institute scholarships awarded to deserving young chefs and sommeliers across the nation.

Want to support Chaine Canada's Jeunes Chefs Rôtisseurs and Jeunes Sommeliers Competitions? Consider making a tax deductible contribution to the Chaine Charitable Foundation. The Competitors for the 43rd International JCR Competition, 2019.

16

Email David Tetrault,CEO at drtetrault@gmail.com


Competitors and Dignitaries.

Thank you in advance for your generosity.

Here are just a few examples of how la Chaine makes a difference! Canadian Past Competitor Culinary Spotlights Chef Daniel Craig International Jeunes Chefs Rôtisseurs Gold Winner 2006 My Philosophy “Innovative and delicious dishes rooted in very strong French technique and execution. Using local fresh ingredients with integrity and honesty.”

My Career Path Executive Chef, Ritz Carlton Toronto (Current) Executive Chef, Marriott Grand Okanagan Executive Chef, Delta Toronto Hotel Sous Chef, L’abbaye Saint Ambroix, France (2 Michelin Stars)

My la Chaine Highlight

What la Chaine Means to Me “La Chaine has been integral in the evolution of my career. It has given me many opportunities and opened many doors for me. The competition in 2006 allowed me to travel to Australia to compete and eventually stay and live and work there for a year. The grand prize of a scholarship in Paris allowed me to again stay and work in France. I have made many connections and lifelong friends through la Chaine, and I attribute much of my success to those formative years abroad thanks to la Chaine."

“Winning the Medaille D’or, La Chaine des Rôtisseurs Jeune Commis International competition in Adelaide, Australia in 2006, and then coming full circle to judge the competition in 2019 with some of the best chefs in the world in Calgary, Alberta.”

17


Chef Rupert Garcia International Jeunes Chefs Rôtisseurs Silver Medallist 2014

My Philosophy “Asian Contemporary, and my philosophy is to have a balance of flavour while highlighting the main ingredient.”

My Career Path Executive Chef, Pinebrook Golf & Country Club, Calgary (Current) Chef De Cuisine, Oxbow Kensington formerly Relais & Chateaux Sous Chef, Calgary Golf & Country Club Before Culinary School worked as a line cook in multiple restaurant from when I was 16 years old

My la Chaine Highlight What la Chaine Means to Me “I “La Chaine has opened the doors to other members and networking worldwide. It has given me the confidence and on-going support to compete and succeed in multiple Cooking Competitions over the years: CCFCC 1st Provincially 2nd Nationally); Hawksworth Competition 3rd Provincially and Gold Medal Plates, Chef Meets BC Grape, Canada Kitchen Party and of course the Chaine Jeune Chef Competitions (1st Provincially, 1st Nationally, 2nd Internationally). To say nothing of the stages in Michelin Restaurants in New York & San Francisco, Cuisine Tour in South Africa.”

18

will always remember the Grand Chapitres I was able to participate in: winning the National Competition in Calgary 2013, competing internationally in Durban 2014 and attending the Joint International Competition and Canadian National Meeting in Calgary 2019. Chaine members always remember your past success and always wish you well, very gratifying in a unique industry such as Food & Beverage.”


Chef Michael Dekker International Jeunes Chefs Rôtisseurs Silver Medallist 2008

My Philosophy “Elevated food memories. I like to take home style food that triggers fond memories and elevates it.”

My Career Path Culinary Instructor, SAIT (Current) Culinary Consultant, EDO Japan Group Executive Chef, Lazy S Calgary Stampede Executive Chef, Rouge Restaurant Culinary Consultant, Elizabeth Blau and Associates Senior Sous Chef, Calgary Golf and Country Club Sous Chef, Capers The Catering Company Line Cook/Chef d‘partie, La Dolce Vita Prep and line cook, Earls

My la Chaine Highlight What la Chaine Means to Me “Doing “Being able to compete in the international Jeune Chef Competition in Paris in 2008 and winning the Silver Medal for Canada was something few have a chance to experience, while allowing me to garner international attention and contacts. This lead to an opportunity for me to see the world while working on Royal Caribbean cruise lines. The training and mentorship I have received over the years via the Chaine have helped round me out as a chef.

an Escoffier dinner with my la Chaine Mentor Vince Parkinson CCC, Executive Chef, Calgary Golf and Country Club, then hosting my own dinner at Rouge.”

19


IN MEMORIAM Audrey Korn, Officier de la Chaîne, Bailliage de Vancouver

With daughter Julia (Korn) Stoller.at an event to honour Dr. Gerald Korn October 29, 2013.

Dr. Gerry and Audrey Korn

We are very sad to announce that Vancouver Officier Audrey Korn, devoted wife and life partner of former Vancouver Bailli Honoraire Dr. Gerald Korn and a muchloved presence at many, many Chaîne events over many years passed away on Wednesday January 1, 2020. Ann Collette, Vancouver Bailli, was informed that Audrey passed quietly and peacefully, surrounded by her family. We send our condolences to her loving family and many friends. Audrey joined the Vancouver Bailliage November 1, 1992 as Dame de la Chaîne and was promoted to Officier on October 26 2002. She was awarded the Bronze Star of Canada and was a member for 28 years, Audrey retired from the Chaîne in January 2017. 20

Audrey’s husband Dr. Gerald Korn passed away in the spring of 2013. Both were leading lights of the Vancouver food and wine culture. Bailli of the Vancouver Bailliage for 12 years, Gerald was also a valued member of the Commanderie of Bordeaux and, with Audrey, the International Wine and Food Society. The Vancouver Bailliage has given an annual award in the name of Dr. Korn to the top student of the Culinary Arts division of the Vancouver Community College.

Christmas at the Terminal City Club. (left to right) Robert Lewis, Audrey and Dr. Gerald Korn, Ashley Lewis.


They were frequent attendees at Chaine events since 1974, just three years after the Vancouver Bailliage started, and just two years Audrey and he left behind “15 Saskatoon winters” to open his Obstetrics and Gynaecology practice on West Broadway in Vancouver. Gerry and Audrey have two children, Julia Stoller and Paul, who is an emergency paediatrician at Children’s Hospital. There are also two grandchildren.

wonderful wines or the warmth and genuine friendships that were formed at the Chaine functions. You could also say that both of my children knew the Chaine from the inside out, whether it was hauling wine out of David Freeman's "cellar" to sealing envelopes holding the invitations or to attending dinners at their favourite establishments. All incredible memories.”

Le Crocodile Owner, Chef, Commandeur and Maîitre Rôtisseur Michel Jacob with Dr. Gerald and Audrey Korn

David Tetrault, Bailli Délégué du Canada, and Audrey Korn, Commandeur, Intronization Gala, The Fairmont Vancouver Hotel, November 10 2012.

At Cioppino’s Dinner, Yaletown, Vancouver, December 4, 2006.

Dr. Gerald Korn, Bailli Régional Honoraire and Audrey Korn, Officier at Jeunes Commis Rôtisseurs Competition, Vancouver 2005.

As Julia put it, “Both of my parents loved and were dedicated to the Chaine. It was such a significant and important part of their lives. In fact our whole family enjoyed all that the Chaine had to offer whether it was the phenomenal food prepared by some of Canada's most amazing chefs, the

(Left to right) Dr. Gerald Korn, Bailli Régional Honoraire, Audrey Korn, Officier, Leslie Strike, Officier, and Elizabeth Phillips at Terminal City Club September 2004

21


PEOPLE AND PLACES New Brunswick Bailliage Launched with Inaugural Chapître (Submitted by Gail Gabel, Victoria Bailli) The inaugural New Brunswick Chapître event, with 36 attending, was held at Rossmount Country Inn, St. Andrews by the Sea, a small, picturesque town famous as an East Coast summer destination with many elegant hotels, resorts and cottage properties. Not only was local game, seafood and ocean products showcased, but there are a growing number of highly skilled chefs incorporating them with organic and local garden produce in their restaurant menus. That was certainly the case at the Chapître dinner when Executive Chef Chris Aerni, Maître Rôtisseur served local oysters, lobster, kelp infused butter, sturgeon caviar, salmon, elk and all locally grown herbs and tiny root vegetables. Each course was beautifully presented and highlighted the professionalism and skills of Executive Chef Chris Aerni and his culinary team.

de New Brunswick (previously promoted at the Grand Chapitre in Calgary); Mr. Robert Noel, Maître Sommelier as Vice-Chancelier; Mr. Alexander Haun, Maître Rôtisseur as Vice-Conseiller Culinaire and Mme. Dorina Ceapa as Vice-Chargée de Missions (previously promoted at the Grand Chapitre in Calgary). Mme. Susan Legallais, formerly Vice Chancelier, as the new Bailli of the Bailliage de la Nouvelle-Ecosse. Another 11 members were intronized as members of the newly formed Bailliage de New Brunswick. Dignitaries attending included David Tetrault, Membre du Conseil d’Administration; Tony Catanese, Bailli Délégué du Canada; Josie Richard, Bailli Honoraire de Nova Scotia; Gail Gabel , Bailli de Victoria; Wilfred Beriau, Bailli de Maine; Beverly Everett, Vice Chargée de Presse Honoraire, Baillage de Maine; Mr. Jack Kocak, Vice Echanson Honoraire, Baillage de Maine; and Rémy Richard, Chargé de Missions Honoraire, Canada.

Tony Catanese, Bailli Délégué du Canada welcomes attendees.

Chaine Ice sculpture welcomes attendees to Rossmount Inn.

The induction ceremonies were highlighted by the intronizations of the Conseil Regional de New Brunswick Bailliage: Dr. Cornel Ceapa as Bailli 22 Guests mingle at the reception.


David Tetrault, Membre des Conseils d’Administration et Magistral Listens as Tony Catanese administers the Oath of La Chaine des Rôtisseurs.

(left) Susan Legallais, new Bailli Régional of the Bailliage de Nova Scotia and Josie Richard, Bailli Honoraire de Nova Scotia.

(left to right – from Maine Bailliage) Gitana Beriau; Wilfred Beriau, Bailli Régional; Jack Kocak, Vice Echanson Honoraire; and Beverly Everett , Vice Chargée de Presse Honoraire.

Rossmount Inn’s Executive Chef Chris Aerni, Maitre Rôtisseur, hard at work.

(left to right) Tony Catanese, Bailli Délégué du Canada; Cornel Ceapa, Bailli New Brunswick; and David Tetrault; Membre du Conseil d’Administration.

23


(left to right) Tony Catanese, Susan Legallais, David Tetrault and Cornel Ceapa, following Susan’s intronization.

(left to right) Tony Catanese; Chris Aerni, Maitre Rôtisseur; David Tetrault; and Cornel Ceapa.

New Brunswick Chapître Rossmount Country Inn Hors d’oeuvres Piper-Heidsieck Brut Champagne, France Oysters & Pearls Butter poached Bay of Fundy lobster Parsnip purée, crème fraiche NK’MIP «Inkameep » Cellars Chardonnay 2017, Okanagan Valley

Many inductees are young chefs and non-professionals.

Confit of lightly smoked salmon yoghurt jelly, chervil Lemon-thyme Sake Quick seared elk medallion pulled duck ravioli, haskap berry compote, local organic vegetables Rutini Encuentro Pinot Noir 2015, Argentina “Honey Crisp” Tarte Tatin rum-raisin ice cream Pomme d’Or Ice Cider, Domaine de Grand Pré, NS

Visitors from the Nova Scotia Bailliage join Tony Catanese, Cornel Ceapa and Dorina Ceapa, new Brunswick Charge des Missions.

Freshly roasted coffee or tea

Beausoleil Oysters with Acadian Wild Caviar as part of the Oysters and Pearls Appetizer.

24

Gail Gabel, Victoria Bailli Régional delivers the accolade.


New Brunswick Bailliage Founding Members and Dignitaries.

My first impression of New Brunswick is that, other than three large cities, it is sparsely populated, with only 790,000 in the Province. The countryside is dotted with small farms and houses, but generally they are spread out between tracts of forest and rolling hills. My second impression partly came from being the house guest of Dr. Cornel and Mrs. Dorina Ceapa, who had just moved into their superb and elegant heritage house which was built in 1863 in Saint John. Both Cornel and Dorina are very skilled chefs and Dorina, especially, had cooked multiple dishes over two days in preparation for their visiting Chaine guests including the Bailli Délégué of Canada, Tony Catanese. Almost every dish Dorina prepared incorporated sturgeon and its various by-products showcasing this amazing couple’s expertise in creating entire menus that are truly “farm to table” including a luscious cartilage, bone marrow and sturgeon belly bouillabaisse, a Coulibiac of sturgeon, diced vegetables and rice baked in pastry, smoked sturgeon, sturgeon gravlax, a macedoine salad of sturgeon and vegetables The mention of caviar brings us to the visit to one of the aquaculture farms owned by the Ceapas: Acadian Sturgeon & Caviar Inc. The property houses 36 bathtub-sized tanks each containing hundreds of

tiny baby sturgeon in various stages of development. In addition, there are several large, deep tanks holding huge sturgeon breeding stock and adult sturgeon of various sizes and colour, ranging from a white through greys to black. Interestingly there are signs to “keep quiet” in order to not cause the sturgeon any stress from noise. As Dr. Ceapa’ s academic specialty is related to the sustainability of sturgeon farming, his aquaculture operation is focused on providing the healthiest food and safe water conditions in which the sturgeons live. A visit to the other part of the building required donning protective clothing, head to foot as well as signing in. This part of the building is all stainless steel-equipped, spotlessly clean and is where the sturgeon meat is processed, and caviar production takes place under strictly controlled conditions. Every sturgeon and caviar batch produced, down to the gram weight is closely monitored and is traceable. The production time for each sturgeon from selection, through processing the meat and byproducts, to packaging and flash freezing is only hours.

All in all, an outstanding event! Compliments to Bailli Dr. Ceapa and his organizing committee! 25


Celebrating World Chaîne Day 2020! Saturday, April 25th

Bailli Délégué du Canada Tony and Silvana Catanese wish everyone a Happy World Chaîne Day.

The Catanese World Chaîne Day Menu

v

Tony prepares the Chaine Day feast – formally attired!

26

The full menu in photos!


Bailli Délégué du Canada Honoraire David Tetrault picks up dinner from Brasserie Kensington owners, and Chaine members, Cam and Jacq. Braised short ribs and roasted vegetables.

Dinner at the Jori Guetg, Argerntier du Canada residence: Sesame crusted Salmon with a Ginger Sake sauce.

David and Joan Tetrault toast the Chaine!

Jan Hansen, Conseiller Culinaire du Canada puts the finishing touches on his first course: Scallops and pork belly with Star anise infused carrot purée.

Chef Bruno Marti, Grand Officier Maître Rôtisseur celebrates with a Braised fresh Alberta Lamb shank on a Bocuse d'Or plate in memory of the great culinary team coached by provincial Bailli, Jane Ruddick.

27


Rodney Shaver (left) and Lynn Strelau, Calgary Vice-Conseiller Gastronomique toast World Chaine Day.

Paul Morrell, Toronto Chargé de Presse celebrates a “warmish, sunny” World Chaine Day – a rare occurrence in Ontario this Spring!

Bailliage de New Brunswick World Chaîne Day on Zoom in the Cloud (Submitted by Thierry Chopin, Vice-Chargé de Presse) To celebrate World Chaîne Day, the Bailliage de New Brunswick decided to have a Virtual Potluck Dinner via Zoom. Fifteen members and guests joined a convivial two-hour session. The on-line event started with our Bailli, Dr. Cornel Ceapa, sabering a bottle of sparkling wine to celebrate our province of New Brunswick and the spirit of the Chaîne around the world.

Bailli Cornel Ceapa prepares to saber a bottle, with mirror in place so all can see their Zoom celebration of World Chaîne Day.

28

The virtual dinner consisted of six courses prepared by different members of the Bailliage in their own kitchens, properly maintaining social distancing as required in these difficult times. Each creator explained his/her dish and beverage pairing on the shared computer screen as the evening progressed.

Bailli Cornel ‘s Wild Atlantic Sturgeon Tartare, with Acadian Gold Caviar and quail egg.


World Chaîne Day on Zoom Bailliage de New Brunswick Wild Atlantic Sturgeon Tartare with Acadian Gold Caviar and quail egg Champagne Drappier Brut Nature, France (Cornel Ceapa, Bailli & Dorina Ceapa, Vice-Chargée de Mission)

German Pork Belly potato pancake, pickled turnip, parsnip purée, mustard jus, carrot butter, charred leek and green onion Motts Landing, Brut Classic, 2015, Cambridge Narrows, NB, Canada (Matt Pennell, soon to be Maître Rôtisseur)

Szechwan Beef Salad and braised pork rice bowl Schmitt Sohne Mosel 2018 Relax Riesling, Germany (Ning Hou, Maître Rôtisseur)

Ning Hou, Maître Rôtisseur with Szechwan Beef Salad.

Peter Rabbit Two Ways cured ham wrapped saddle/sausage, in house ricotta and sautéed greenhouse green fillings, sautéed cattail shoots, shaved Sieur de Duplessis cheese, consommé and last harvest carrots Mission Hill Five Vineyards Pinot Noir, BC, Canada (Alex Haun, Maître Rôtisseur & Chelsea Belyea, Dame de la Chaîne)

Pan Seared Québec Foie Gras with maple ice cream, Macadamia nuts, salty caramel popcorn, maple whip cream, Grand Marnier dulce de lece and white chocolate crumble served on a roasted hazelnut waffle Gonzalez Byass 30 years old VORS Amontillado Sherry, Spain (Robert Noël, Maître Sommelier and Vice-Chancelier)

Bananes Flambées à la Buena Vista Social (Distancing) Club Havana Club, El Ron de Cuba, añejo 7 años, Cuba (Thierry Chopin, Vice-Chargé de Presse)

Peter Rabbit Two Ways.

Thierry Chopin uses a hair dryer to control the flambéing rum.

The particular dilemma facing Vice-Chargé de Presse Thierry Chopin while preparing his Bananes Flambées is whether you want to have an abundance of flambéing rum to impress the audience (while still well confined and distanced from the computer screen!) or rapidly extinguish the flames to prevent the alcohol from evaporating too much, maintaining a good dose of rum in the caramelized sauce. In addition, during this Covid19 period, one cannot extinguish the flames by blowing over them. Luckily, a hair dryer came to the rescue - as depicted in the photo array! Members had a wonderful conversation throughout this electronic dinner. That being said, nothing beats sharing “la bonne chère” together, without worrying about the “mute” button. We hope to be able to return to this tradition, recently established with our new Bailliage, in the not too distant future. 29


IN THE NEWS 2020 International Grand Chapître & AGM Rescheduled As per the announcement by YAM ATALLAH, President in the recent April 6 News Online Weekly, the International Board of Directors has decided to postpone this year’s International Grand Chapître and Annual General Assembly from September until Thursday, November 12th to Saturday, November 14th, 2020. Lyon in France remains the venue as originally planned.

Canadian National Bailliage through the new Chaîne Canada Foundation Continues to Support Local Culinary Education With the incorporation of the Confrérie de la Chaîne La Chaine des Rôtisseurs has made a commitment internationally to supporting culinary education and the advancement of the gastronomic arts at all levels. This commitment is no less prevalent in Canada and goes far beyond just our local competitions and the national Jeune Chefs Rôtisseurs competition held each year in conjunction with our Annual Meeting. There is no better place to encourage and support young culinary professionals than right at the beginning of their journey. This support is undertaken with scholarships awarded to culinary schools across the country. Recent scholarships over the past few years have been awarded to SAIT (Calgary); Camosun College (Victoria); Red River Community College (Winnipeg); Nova Scotia Community College; Edmonton and Vancouver Community College. Local Bailliage donations to approved school scholarship and bursary programs are matched by our national Chaîne Canada Foundation up to the amount of $1250. These 30

matching funds are sourced from membership dues and are available to every local Bailliage should they choose to make a sponsorship donation to a local facility in their area. Actual donation levels from the local Bailliage to the school(s) of its choice are determined by the local Bailliage itself.


The current national guidelines (which can be augmented by local requirements as deemed fit) are as follows:    

Awards can be given to students in culinary programs based on academics, excellence or financial need. Recipients are selected by representatives of the college/school. There are no restrictions on how recipients spend the award, but it is usually used to defer costs of tuition or equipment Chaine Canada Foundation will provide an additional $1250 to the college/school based on matching monies from the local Bailliage (given that the Bailliage also donates $1000). The money is sent directly to the College/school but the Chaine Canada Foundation requires proof of payment – a

bank statement or a letter from the culinary institution. Argentier Jori Guetg will manage the payments to the college/school, once approval has been given. All applications for matching grants should be sent to David Tetrault, CEO of the Foundation.

Want to support young culinarians and sommeliers? Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email David Tetrault, CEO at drtetrault@gmail.com

Ordre Mondial des Gourmets Dégustateurs (OMGD) Grand Chapître Postponed to 2021

Please note that Mohamed Hammam Chairman, OMGD International Committee, announced on March 31 that the 3rd Annual International OMGD Grand Chapître originally scheduled for September 16th – 20th, 2020 in Spain has been postponed to 2021 due to the COVID-19 situation in that country. We join with Chaine members around the world in wishing a speedy resolution to this pandemic in Spain and in every other country. Vive La Chaîne & Vive L’Ordre Mondial!

31


Junior Sommeliers Competition Maximum Age Now 27 “The Sommeliers Competition has now been running for 13 years and as we approach 2020 the Committee has decided it was time for something of a makeover. During these past years, it has become eminently clear that just a very few countries win on a regular basis. Therefore, in order that every competing country has a fair opportunity for success, we have changed a number of criteria, one being in the future it will be referred to in English as the Junior Sommeliers Competition and the maximum age for the competitors will be 27. This age change is also in line with that for the young chefs who participate in the Jeunes Chefs Rôtisseurs Competition. MARIE E. JONES, Chair of the International Junior Sommeliers Competition Committee recently announced that in the future the Competition will be referred to in English as the Junior Sommeliers Competition and the maximum age for the competitors will be 27. This age is a reduction from the former 30. Ms. Jones explained the rationale as follows:

Another very important aspect to the change of age and to emphasising the "junior" nature of the Competition is that it is the intention to provide educational support during the programme of events at the International Final through tutorials enabling the young professionals to continue their learning and skills development.”

New Canadian Chaine Brochure Available On-line

Have someone interested in the Chaine? Like to show them all that’s available?

The newly designed, uniquely Canadian, Chaine des Rôtisseurs brochure is available – in either English or French - on-line! Invite a friend to become a member!

Go to our Canadian website at canada.chainedesrotisseurs.com; scroll down the home page displayed and you can download and save either, or both, versions to your computer as easy to email pdf files!

32


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse (Submitted by Jerzy Gajewski, MD, FRCSC, Vice-Chargé de Presse) “Gala Dinner” at Gio, The Prince George Hotel This was one of the best events of our Chapter in recent years. Craig Norton, Director of Operations of Prince George Hotel and Gio's very own head chef, Gregory Burns delivered a fantastic evening with delightful décor and exquisite menu with an amazing culinary experience.

Chef also created a cocktail to echo many of his flavours, using Coldstream premium vodka, Nova Scotia apple cordial, Grand Pré icewine, burnt citrus and thyme — a most successful match.

The tables await.

Greg Burns of Gio won the bronze at Halifax Great Kitchen Party 2019. His “Fruits de Mer” was stunningly beautiful, a collation of many delectable flavours and textures. Its base was a rectangle of smooth scallop mousseline no more than an eighth of an inch high and spread with a layer of sauce made from black garlic and onion purée.

Greg Burns, Gio.

Gio The Prince George Hotel Yellowfin Tuna Foie Gras Scallop and Edamame 2012 Rieussec “R” Savignon Blanc/Semillon, France Duck with Beets and Pear Halibut with Fermented Tomatoes 2015 McManis Petite Syrah, United States Wagyu Short Rib and Fall Vegetables 2011 Amarone Riserva, Corvina, Valpolicella, Italy Pineapple Financier with Morello Cherry

33


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued

Nova Scotia Community College (NSCC) Culinary School Scholarship The Nova Scotia Bailliage established its scholarship at NSCC Culinary School in 2006. It was created to recognize deserving students starting their second year of the program. Two members of our group were involved in developing the criteria for the award. Since 2006, there have been 33 recipients, with $23,000 dispersed. The annual scholarship is $2250. To make this happen, the Bailliage raises $1000 at the annual fundraising picnic in the summer. After committing this sum, Chaine Canada Foundation matches the funds, adds an additional $250, and sends it directly to NSCC. 34


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued The scholarship is awarded each December to three students who apply through the NSCC awards process, each receiving $750. They must outline their reasons for participating in the program and future goals, along with submitting a reference from one of their professors at the school. The money is applied directly to their school account.

Here is the actual poster developed by NSCC profiling the three Scholarship Award winners for 2019-2020:

35


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick (Submitted by Thierry Chopin, Vice-Chargé de Presse)

Dîner Amical, Little Louis Oyster Bar & Restaurant After the sumptuous Inaugural Gala Dinner at the Rossmount Inn in St. Andrews, prepared by Maître Rôtisseur Chris Aerni, which saw the inductions of the fifteen founding members of the Bailliage of New Brunswick, it was time to celebrate our second Dîner Amical. This time, we gathered in Moncton at Little Louis Oyster Bar & Restaurant, whose Executive Chef Pierre A. Richard is one of our four Maîtres Rôtisseurs Chaîne members. The warm welcome was accompanied by delicious amuse-bouches of canapés, coppa di testa and smelts “Boquerones”, which could not have been timelier as smelt fishing on frozen rivers was in full course. It was paired with a wonderful Magnetic Hill Winery Resurgo, which incorporates flavours of rhubarb and hints of citrus to produce a very refreshing sparkling wine. Moreover, it could not be more local, as Magnetic Hill Winery is less than 8 km from the restaurant. Owner Zach Everett, who was one of the 40 guests attending this memorable dinner, introduced his product.

Umami oyster bomb.

Celeriac, lobster, black truffle.

Cornel Ceapa (Bailli), Thierry Chopin (Vice-Chargé de Presse) and Louise Poitras (Executive Director, New Brunswick Maple Syrup Association).

Chef Richard and his small, yet efficient, brigade prepared an amazing menu for the evening. Wines were selected and paired by Robert Noël, Maître Sommelier and Vice-Chancelier of the Bailliage. Buttermilk fried sweetbread, tonnato sauce, caviar.

36


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued Maître Rôtisseur Richard and Maître Sommelier Robert introduced each course and accompanying wine. The food was served at a nice rhythm, allowing a perfect amount of time for fine tasting, enjoyment of the buds and stimulating conversations to be had in a relaxing ambiance.

Little Louis Oyster Bar & Restaurant Umami oyster* bomb Lola Gewürztraminer 2018 Pelée Island Ontario *provided by Maxime Daigle from Maison BeauSoleil Inc. Celeriac, lobster, black truffle Quails Gate Chenin Blanc 2018 VQA Okanagan Valley British Columbia Buttermilk fried sweetbread, tonnato sauce, caviar* Stewart Family Reserve Chardonnay 2015 Okanagan Valley British Columbia *provided by our Bailli Régional and owner of Acadian Sturgeon and Caviar Inc.

Prince Edward Island blue dot beef striploin & foie gras.

The whole evening and magnificent meal were very much appreciated by our members, prospective members, and friends in a cozy atmosphere, while it was lightly snowing outside.

Wonderful ambiance at one of the tables.

Prince Edward Island blue dot beef striploin & foie gras Osoryoos Larose Le Grand Vin 2014 VQA Okanagan Valley British Columbia Local apple bread pudding, local cheese ice cream Ice Apple Cider Appleman Farms Gagetown New Brunswick

Executive Chef Pierre A. Richard, Maître Rôtisseur and his efficient brigade.

37


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto (Submitted Paul Morrell, Vice-Chargé de Presse) Gala Dinner, Historic Crystal Ballroom A black-tie event was held at the Historic Crystal Ballroom of the Omni King Edward Hotel. In 2017, the Ballroom re-opened after 38 years.

Magnificent table setting.

The service and meal were impeccable, and the experience was without question very memorable. Chandeliers at the historic Crystal Ballroom

Twenty-eight guests shared a once in a lifetime experience prepared by Executive Chef Daniel Schick, Maître Rôtisseur for this special evening. The Crystal ballroom can accommodate roughly 330 guests, has floor-to-ceiling windows showcasing southeast views of Toronto, 8-metre high coffered ceilings, and intricate wood stenciling along the top border of its walls. Three modern chandeliers are the main focal point of the room.

Raw Vegan Beet Ravioli.

38

Centrepiece frames the Chaine flag.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued Diwan Dinner, Aga Khan Museum Crystal Ballroom Omni King Edward Hotel Reception Duck Confit Croquette Oyster Fritter Beef Tartar on Squid Ink Crackling Roasted Jerusalem Artichoke with Parmesan and Aioli

The Toronto Bailliage held an event at Diwan within the Aga Khan Museum located in North York. Executive Chef Mark McEwan showcases Diwan to offer innovative approaches to Middle Eastern, North African, and South Asian cuisines.

Dinner Foraged Mushroom Amuse with Truffle Raw Vegan Beet Ravioli with Cashew and Pistachio Flamed roasted Pepper coulis Smooth as Silk Peaches and Cream Corn Chowder Seared Digby Scallops, Smoked Sturgeon, Acadian Caviar Spruce & Rooftop Honey Brushed Venison Loin Root Vegetable Gratin, Heirloom Carrots, Brussel Sprout Petals Sour Cherry Jus Caramelized Crispin Apple Tart Tatin Iced Cider, Cranberry Gelee

Jason Clarke welcomes attendees to the Diwan dinner.

The ambience of Diwan blends 18th-century decorative art with contemporary design and comfort. The meal, from hors d'oeuvre to dessert was a culinary journey featuring flavour forward cuisine that was masterfully paired with the wines of Tre Amici wine imports. Despite Toronto having one of the worst snow storms of the year the members of the Chaîne were able to brace the weather for this fine dining experience. Bailli Jason Clarke presents Chaîne plate to Joseph Man, Banquet Chef as Executive Chef Daniel Schick (right) and Dave Hann, Director of Operations look on.

39


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued Diwan Aga Khan Museum hors d'oeuvre Mini Lamb Kofta Shirazi salsa, mint yogurt, preserved chili vinaigrette, and tabbouleh Sweet Pea Falafel kale tabbouleh and garlic tomb Salmon Kibbeh Nayyeh preserved Meyer lemon, mint, sumac, zatar, and crispy lavash

Grilled Octopus.

Cauliflower Bhaji tamarind chutney Mini Chicken Suya chicken kebab, tamarind reduction, green chili relish Amuse Bouche Yuzu Compressed Watermelon with, feta cheese, mint, nigella seed Dinner Grilled Octopus baby arugula, baba ganoush, spiced chickpeas, stewed tomato, double fried fingerling chips, citrus chili dressing

Whole Brazino.

Oxtail Manti Preserve chili, chipotle aioli, smoked paprika, marinated grapes Whole Brazino Spiced cremeh sauce, French beans, baby potatoes, Meyer lemon tapenade Deveils Fruit Cake With rum, banana, butterscotch ice cream, salted caramel sauce OR Mixed berries with house sorbet

40

Jason presents Chaîne Plate to Diego DeMatos, Restaurant Manager as Tre Amici Imports (far left) and French Vodka representatives look on.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary (Submitted by Ashley James, Vice-Chargé de Presse) Hyatt Regency, Diner Amîcal T’was three nights before Christmas when we gathered in all our finery for the final Chaine dinner of 2019. The stemware was polished, laid out in a row, glistening, gleaming, all a glow. We were greeted with bubbles and hors d’oeuvres in the Thomsons Restaurant at the Hyatt and then dinner followed in the recently renovated main dining room.

To start off dinner we were surprised with an impromptu Commandeur pin ceremony. Bailli Toni-Marie Ion-Brown presented pins to Monica Vryenhoek and Robert Flatt.

Bailli Toni-Marie Ion-Brown presented Commandeur pin to Monica Vryenhoek.

Robert Flatt, Commandeur.

41


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Hyatt Regency Diner Amical Hors d’oeuvres & Bubbles Grilled Cheese Sandwiches with Beet Ketchup Veal Sweetbreads Raspberry point Oysters Spot Prawn Tarts Alberta Lamb Tartare Ora King Salmon Crudo Golden beet borscht, boen broth crème fraiche, keta caviar Sichel Pellehaut Chardonnay 2017 Bison Tonnato Wine poached Alberta bison tongue, BC albacore sauce, colatura di alici, caper berry, cured egg yolk, urfa biber, fried sage Joseph Drouhin Beaujolais Villages 2016 Lobster Bisque Lobster croquette, mirepoix vegetables, chervil Sartori Marani Bianco 2017 Duck Breast Tranche Pickled haskap, caramelized shallot jus, foie gras, coffee salt, canola oil breadcrumbs Château d’Angludet 2013 Sazarac Sorbet Rye whisky, cognac, herbsaint, peychauds bitter, lemon

Following dessert, Toni-Marie gave the accolade. 90 day dry-aged Alberta striploin, 50 day aged Holstein striploin, grass fed beef cheek chou farci, kale marrow butter, roasted pumpkin puree, Madeira jus Bodegas Weinert Tonel Unico Cabernet Franc 2013 Cheese Cannoli Tiger blue mousse, walnut tuile, apple celery chutney Château d’Orignac Nectar á l’Orange Bûche De Noël Fernet branca, valrhona manjari chocolate, cola caramel, blood orange Taylor Historic Limited Edition Reserve Tawny

42

Executive Chef Geoffery Miller, Maître Rôtisseur, was praised for the forethought to dry-age the beef striploin for 90 days along with highlighting the foie gras, and the stunning plate ware that was selected for this evenings dinner.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening: Executive Chef Geoffery Miller and Food and Beverage Manager Bruce Duchesneau-Russell.

.

Chaîne Plate recipient Food and Beverage Manager Bruce DuchesneauRussell.

Bailli Toni-Marie presents Chaîne Plate to Executive Chef Geoffery Miller

The Kitchen and Serving Brigades.

43


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver (Submitted by Ann Collette, Bailli Régional) Vancouver Induction Celebrates Milestones The Vancouver Bailliage’s Intronisation gala has always been popular with members, but the October 27 gala proved especially memorable thanks to some special milestones. Not only did the Bailliage welcome both its newest members and Canada’s newly appointed Bailli Délégué Tony Catanese, it also celebrated the 80th anniversary of the venerable The Fairmont Hotel Vancouver – a professional member establishment of the Vancouver Bailliage for some 49 years!

The Vancouver Bailliage took a moment to thank David Tetrault (with wife Joan) for his years of service.

(Left to right) The Fairmont Hotel Vancouver’s Food and Beverage Manager Tom Houston, Executive Chef Colin Burslem and Bill Sanford of Appellation Wine Marketing.

Festivities began in the Salt Spring Room with the 2019 Intronisation ceremony conducted by both incoming Bailli Délégué Tony Catanese and outgoing Bailli Délégué David Tetrault, Membre du Conseil d’Administration, together with Bailli Provincial Dr. Jane Ruddick, Nanaimo Bailli Susie Sirri and Vancouver Bailli Ann Collette. The event saw a total of 14 Chaîne members promoted, honoured or inducted within the Vancouver Bailliage.

44

Fast on the heels of the formalities, it was time for fun, beginning with champagne and canapés at a stand-up reception held in the intimate common area outside the Salt Spring Room. From here, guests moved to the elegantly appointed Waddington Room to enjoy Executive Chef and newly minted Maître Rôtisseur Colin Burslem’s “decades” inspired menu, featuring eight courses with wine pairings, each of which reflected the culinary style that prevailed in each of the hotel’s eight glorious decades of history. Bailli Ann Collette, on behalf of the Bailliage, took the opportunity of the dinner to welcome Tony to his exciting new position and also to thank David Tetrault for his 28 years of devoted service to the Chaîne (11 years as Bailli Délégué) as well as his ongoing role as lead of the International Jeunes Chefs Rôtisseurs competition. Ann and Nanaimo Bailli Susie Sirri both presented David with gifts of appreciation from their respective Bailliages for a job well done.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued

Intronisation Gala The Fairmont Hotel Vancouver Reception Hot Canapés Corned Short Rib. Red Wine Mustard Confit Duck Croquette, Port Quince Jam Crispy Pork Belly Satay, Shitake Compote Fried Castelvetrano Olives, Jersey Blue Cheese Stuffed

Cold Canapés

(Left to right) Vancouver Vice-Chargé de Presse Roland Milaire, Bailli Délégue Tony Catanese and Chargé de mission Ruth Grierson.

Dungeness Crab Stuffed Baby Potato, Caviar, Cress Radish, Beef Carpaccio Sheet, Shiso Brule of Fig, Manchego Lobster Club, Butter Lettuce, Pancetta

Amuse Bouche Smoked Organic Beet Brick Dough, Aged Balsamico Consommé of Veal Truffles, Foie Gras Tortellini, Roots Winter Squash Burratta, Smoked Cranberries, Black Tea Egg Black Lime Sorbet Butter Poached Venison Loin Leg Braisage Tart, Organic Carrot Persillade, Lingonberries Warm Jemma Brie Honey Comb, Seed Crisps A special commemorative Fairmont Hotel Vancouver plate provided the perfect backdrop for the scrumptious dessert.

Our heartfelt thanks go to Chaîne members Maître Restaurateur Tom Houston (F&B manager) and Executive Chef Colin Burslem of the Fairmont Hotel Vancouver for orchestrating such a magnificent event, as well as to Bill Sanford of Appellation Wine Marketing for providing the outstanding selection of fine BC wines.

Dessert Extra Brute Single Origin Sable, Smoked Chiapas Chocolate, Biscuit Noisette, Cassis Mousse Mignardise

45


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Thanks, too, to Grand Officier Maître Rôtisseur Chef Bruno Marti, whose thoughtful and characteristically humour-infused accolade brought broad smiles of satisfaction to chef, his hard-working brigade and the excellent front-of-house staff who made the whole dinner such a memorable experience.

(Clockwise from front left) Chef Bruno Marti, Provincial Bailli Dr. Jane Ruddick, visiting Chaîne member Pek Seow, Dr. John Ruddick and Pamela Yoon.

Chef Bruno Marti, seen here with Dr. Jane Ruddick, delivered the accolade with his customary dose of good humour.

Christmas at The Hart House The holiday season has always been a time to rediscover those local culinary treasures that, in addition to offering excellent cuisine, also seem to physically embody a sense of tradition. That’s why, when Vancouver Bailli Ann Collette was contemplating her Bailliage’s December celebration, her first thought was of The Hart House. Nestled on the shore of Deer Lake in Burnaby, the handsome 1911 Tudor Revival-style Hart House mansion, with its beautifully appointed rooms, glowing fireplaces, soft lighting and charming views of the lake, has been home to one of the region’s finest restaurants for more than 30 years. And it was here, on December 10, that the Vancouver Bailliage celebrated its collegial Christmas repast.

46

Long-time Chaîne members Mark and Tina Hills enjoy a moment beside the Christmas tree.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued

Holiday Season Dinner The Hart House Restaurant Juniper Crusted Venison Carpaccio Pickled Chanterelles, Birch Syrup Aioli, Sunchoke Chips, Huckleberry,Truffle Pecorino, Micro Arugula 2012 Sylvain Mosnier, Vielle Vignes – Chablis Dungeness Crab Ravioli Butternut Squash, Pumpkin Seeds, Brown Butter Sauce NV De Venoge – Cordon Bleu – Champagne Roasted Sablefish Leek Fonduta, Sea Urchin Reduction 2014 Cave de Lugny, Les Charmes – Macon-Lugny (Left to right) Bailli Ann Collette with Chevalier Matt Petley Jones and Sue Danahy.

Executive Chef Michael Genest – a native son of BC who has trained all over the world – together with Hart House operations manager and wine expert Edwyn Kumar, orchestrated the perfect festive season dinner. The sold-out event saw 50 Chaîne members and friends savour a selection of predinner canapés and wine sparkling wine, followed by six delectable courses – each accompanied by a unique wine pairing described, in turn, by Edwyn himself. The event was a great success and a wonderful kick-off to the glittering holiday season.

Fresh-from-the-sea oysters were a natural choice as an appetizer for the West Coast-inspired menu.

Braised Buffalo Short Rib Water Buffalo Crème Fraîche Potato Purée, \Roasted King Mushroom, Porcini Pangrattato, Braising Jus 2010 Piccini Villa al Cortille – Brunello di Montalcino DOCG White Chocolate Burnt Hart House Honey Bavarois Compressed Grand Marnier Pears, Macadamia Sable, Maluku Dehydrated Honey, Orange Gel 2011 Ruffino, Serelle – Vin Santo del Chianti DOC Bon Bons Azelia Hazelnut Milk Chocolate & Cinnamon – Egg Nog White Chocolate

Chef Genest’s delectable Dungeness crab ravioli was one of the highlights of the dinner.

47


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued A Celebration of Wine & Cheese On a lazy Sunday afternoon in February, 24 members of the Vancouver Bailliage met at the home of Bailli Ann Collette and her husband Guy to explore perhaps the single greatest pairing in all of culinary creation – wine and cheese.

Wine & Cheese Pairings - Ordre Mondial Sainte-Maure Caprifieulle (Goat’s milk) – Aged-Fresh/Ripened Cheese 2017 - Château de Sancerre - Blanc - Sancerre 2017 - Louis Latour - Chardonnay - Bourgogne 2018 - Louis Jadot - Combe aux Jacques – Beaujolais Villages

Château de Bourgogne (Cow’s milk, unpasteurized) – Soft White Cheese NV - Domaine Zinck - Brut - Crémant d'Alsace 2010 - Domaine Maréchal - Cuvee Gravel - Bourgogne 2017 - Louis Latour - Chardonnay - Bourgogne

Brie de Meaux (Cow’s milk) – Soft-white Cheese NV - Domaine Zinck - Brut - Crémant d'Alsace 2009 - Château Le Pey - Cru Bourgeois - Medoc 2010 - Domaine Maréchal - Cuvee Gravel - Bourgogne

Munster (Cow’s milk) – Semi-soft (Washed-rind) 2017 - Pfaffenheim - Gewurztraminer – Steinert Grand Cru - Alsace 2009 - Château Le Pey - Cru Bourgeois - Medoc 2018 - Louis Jadot - Combe aux Jacques – Beaujolais Villages

Mobier (Cow’s milk) – Semi-soft (Washed-rind)

Bailli Ann Collette (centre right) and her husband Guy (right) welcome everyone in anticipation of Vice-Conseiller Gastronomique Robert Charlton’s (centre left) fun and informative wine and cheese tutorial as Dr. Stacey Reebye looks on (left).

The event, led by Vancouver Vice-Conseiller Gastronomique Bob Charlton, opened with a lively tuturial on the basics of effective wine and cheese pairing followed by a few quick tips on the tasting to follow. To sharpen the focus of the tasting, Bob selected seven classic French red and white wines together with nine fine French cheeses of various styles, including soft, semi-soft, hard, white-crusted and washed-rind cheeses. Two identical wine and cheese stations were set up (each with wines on one side and cheeses on the other) providing lots of space for participants mix and mingle while sampling the different cheeses together with the recommended wines.

48

2010 - Domaine Maréchal - Cuvee Gravel - Bourgogne 2017 - Pfaffenheim - Gewurztraminer – Steinert Grand Cru - Alsace 2017 - Louis Latour - Chardonnay - Bourgogne

Fleur d'Aunis (Cow’s milk) – Semi-soft (Washed-rind) 2017 - Château de Sancerre - Blanc - Sancerre 2018 - Louis Jadot - Combe aux Jacques – Beaujolais Villages 2017 - Louis Latour - Chardonnay - Bourgogne

Ossau Iraty (Ewe’s milk, unpasteurized) – Hard Cheese 2009 - Château Le Pey - Cru Bourgeois - Medoc 2018 - Louis Jadot - Combe aux Jacques – Beaujolais Villages 2017 - Pfaffenheim - Gewurztraminer – Steinert Grand Cru - Alsace

Cantal (Cow’s milk) – Hard Cheese 2010 - Domaine Maréchal - Cuvee Gravel - Bourgogne 2009 - Château Le Pey - Cru Bourgeois - Medoc NV - Domaine Zinck - Brut - Crémant d'Alsace

Bleu d'Auvergne (Cow’s milk) – Blue Cheese 2017 - Pfaffenheim - Gewurztraminer – Steinert Grand Cru - Alsace 2009 - Château Le Pey - Cru Bourgeois - Medoc NV - Domaine Zinck - Brut - Crémant d'Alsace


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Each participant also received a special handout listing all the wines and cheeses, with ample room for individual tasting notes. It was a relaxed, fun and informative way to spend a Sunday afternoon, capped off by an unexpected but welcome bonus for all who attended. Delighted guests were provided paper plates and invited to take home generous slices of all their favourite cheeses…the best doggie bags ever!!!

Chevalier Matt Petley Jones gets set to fill his glass for the next wine and cheese pairing. Host Guy Collette shares a laugh and compares notes with Dr. Stacey Reebye.

Two identical wine and cheese stations provided guests with lots of space for pairing and comparing notes on the seven wines with the nine cheeses.

(Left to right) Dr. Robert Colby, Maggie Finnegan and Gerry Weber tuck in to the tasty selection of wines and cheeses.

49


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria (Submitted by Gail Gabel, Bailli)

Diner Amical, Joie Grillades Victoria’s only event of the year was held on March 1 st fortunately long before the tragic closures we have seen of all of our local restaurants and cafes, many of whom rely on the tourist trade which ceased just two weeks later.

Our event at Joie Grillades was keenly awaited. So why, one wonders? A new restaurant in the city? Something different in the theme being French Basque cuisine? A new Maître Rôtisseur to meet? Possibly each contributed to the event sell-out in just a few days after it was announced. Thirty-eight (38) Victoria Bailliage Members and their partners were greeted by our host, Maître Rôtisseur Laurent Neveu, whose exuberant personality set the stage for the fun evening that was to follow. The restaurant décor is delightfully minimalist in tones of black and white which carried through to the table settings. Our traditional Reception began with a glass of “Bubbles” (a Loire Crémant from our cellar), which we enjoyed as we caught up with old friends, hearing exciting stories of travel adventures and treks undertaken since our last event in December.

50

The interior

For the Reception, Executive Chef Neveu and his team had prepared an amazing array of warm and cold Pintxos Basque Hors-d’oevres to complement the Loire Crémant “Bubbles”.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Bowls of marinated olives, to-die-for-artichokes and red peppers were followed by platters of the most delicious portobello mushrooms (Champignons Diablo) and feather-light pastries (Tartelette en Pipèrade) filled with slivers of Basque-style sautéed vegetables. At my table there was considerable discussion over whether the mushrooms or the pastry was the favourite. A tough decision, but I think the mushrooms won my vote while friend, Rob, very definitely sided with the pastry as he ate his second helping!

Diner Amical Joie Grillades Reception Pintxos Basque Hors-d'œuvre Champignons Diablo Portobello braised with garlic, lemon, basil and Piment d'Espelette Tartelette en Pipèrade Pastry baked with a Basque vegetable fricassée De Chanceny Crémant de Loire Dinner Terrine d'Homard au Xeres Lobster terrine, flavored with Spanish Sherry, condiments, crusty bread Aragon Chardonnay

The first dinner course of Terrine d’Homard au Xeres was a very generous slice of Lobster Terrine served with cornichons, wafers and a lightly dressed salad of Arugula. Warm baguettes of crusty bread were available for spreading on the terrine, but most seemed to relish the lobster by itself. Laurent had paired a Basque Chardonnay Hacienda di Arinzano with this course. We did need a pause for tummies to settle after indulging in such generous servings and enjoyed a little more Chardonnay before the meat course, Txuleta Vasca, was introduced. Laurent paired this with a Pinot Noir from Basque, a Reserve Jean Pierre Chenet. The Filet Mignon, beautifully oven-seared and wrapped in prosciutto and peppers was accompanied by crisply sautéed potato wedges, Yum! But we were not yet finished, as dessert of Sable aux Pommes et Brie appeared, and caused serious second thoughts about whether one still had “room” for it. Sipping a luscious Tokaji Muscat from our cellar helped make up a few minds and some chose to enjoy, later at home, their dessert of a warm, Basque- style apple pie, topped with melted brie. We were extremely grateful that Maître Rôtisseur, Laurent and his hard-working team delivered an exceptional event for our Bailliage on what was their only night off during the week. Bailli Gail Gabel presented each team member with a Chaîne Certificate of Appreciation and expressed thanks on behalf of all present for a truly wonderful introduction to French Basque cuisine.

Txuleta Vasca: Filet de Boeuf, Oven-seared with peppers and prosciutto, sautéed potatoes Gironde/Landes Pinot Noir Dessert Sable aux Pommes et Brie Basque style warm apple pie baked with Brie Tokaji Muscat L.H. Kereskedohaz French Basque Country.

51


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued

Texas Confrérés Visit Victoria On March 3rd, Dr. Maria and Dr. Dan Fawcett, both physicians and Founding Members of the Fort Worth Bailliage in Texas, were hosted for dinner by Bailli Gail Gabel and Dame de la Chaine Carmen Campbell-Hewitt at the Union Club of B.C. The Union Club will be hosting Victoria’s Chapître in December. Both Maria and Dan are recently retired and graduates of Dalhousie Medical School in Halifax.

52

Both are delightful story-tellers, regaling us with tales of their hilarious student escapades and fun Chaîne events. Maria was determined to know exactly how her Sable Fish was prepared and the Club’s Sous Chef was held “captive” while he described each culinary step that delivered the “best-ever fish dish” she said that she had tasted. Definitely some lasting friendships were made. Gail and Carmen are hoping to plan a future visit to Fort Worth.