LA CHAINE
BailliageduCanada—ChapîtreduCanada 2024RéunionduConseilNational (Calgarydu17au19octobre2024)
VotrehôteHôtelTheHotelArts
Professionnelsenvedette–LesChefsdela63e RéunionNationaleCanadienne
LESNOUVELLES-Dernièresdatesinternationales
SydneyHamelinConcurrentinternationaldes jeuneschefs
Professionnelsenvedette-MartinLeclerc
MaxBayerLauréatNationaldesJeunes Sommeliers
ConcoursNationaldesJeunesChefs Rôtisseurs
Journéemondialedelachaîneàtraversle Canada
Professionnelsenvedette-LindaRobinson
Honneurs,récompensesetmédailles
LaChaîned'unOcéanàl'autre
https://canada.chainedesrotisseurs.com/
NotefromtheBailliDélégué
TonyNCatanese,FCPA,FCA,CBV
BailliDéléguéduCanada MembreduConseilMagistralGreetingsfromyourBailliDélégué,
Whatabusytimeoftheyear…WorldChaineDay,JeuneSommelierCompetitionandexciting preparationsforGrandChapître!
Let’sstartwiththe2024CanadianGrandChapître.Theorganizingcommitteehasbeenhardatwork, andIcanassureyoutheeventsinCalgaryovertheperiodOctober17to19,2024willbewonderful. Thisyearwillbeextraspecial…wewillmarktheCalgaryBailliage’s50thAnniversary!Iencourageyou totakethetimetoreadwhatCalgaryandit’sBailliagehaveinstore.Thevenuesandchefswhowill takepartinourChapîtreareamongstthebestCanadahastooffer.Anoutlineoftheseeventsis availableinthisnewsletteronPage9.Bynow,viae-mail,youshouldalsohavereceivedaregistration link.Donotdelay…registersoon.Ianticipatetheeventswillfillupquickly.
Wearealsohappytohavebeenabletohosta2024CanadianJeuneSommelierCompetition.Our JeuneSommeliercompetitionimproveseachyearasdoesthequalityofourcandidates.Thisyearthe scoresweresoclose.Intheend,MaxBayerfromourOkanaganBailliagecameoutontopandwill representCanadainLisbon,Portugalatthe2024InternationalCompetition.Seethearticleinthisissue forallthedetails!
OurCanadianBailliagesonceagaincelebratedWorldChaineDaybyhostingeventsfromCoastto Coast.Byallaccounts,agoodtimewashadbyall.Themanyhappypicturespublishedinthis Newsletterindicatetomethatmembersthoroughlyenjoyedthefood,wineandcamaraderie.
Finally,Iwouldliketothanksthemanyindividualswhorecentlyrenewedtheirmembershipinla Chaine.Aswestriveadjustandevolvetothenewrealitiesoffinedining,Iamthankfulsomany continuebelieveinthisorganizationandthevaluethatwe,togetherwithourprofessionalmembers, delivertoallofourmembers.
BailliageduCanada–ChapîtreduCanada2024
(October17-19,2024)
There'saplaceintherollingfoothillsof Canada'sRockyMountainswhereeachyear nearlyfivemillionvisitorscomefromacross Canadaandaroundtheworldtoexplore, experienceandenjoyCalgaryisa destinationlikenoother:amixofdynamicbig-city energy,cheerfulwesternhospitalityandwondrous naturalbeauty.
Anurbancentresurroundedonallsidesbyscenic Canadianvistas,Calgary’sdiversityasatravel destinationisitsgreateststrength.Itsnaturalsetting, inthefoothillsoftheRockyMountainswherethe BowandElbowriversmeet,isanareaofrich grasses,clearrivers,andwarm,moistwinds.A spectacularcitytovisitanytimeofyear,Calgary's small-townwarmthcoupledwiththevibranturban ambiencemakesitametropolisofwonderful contrasts.Knownforitssunnyskies,Alberta receivesmorehoursofsunshineyearlythanany otherprovinceinCanada.
A50thAnniversary!
In2024,theBailliagedel’AlbertaàCalgarywillbe celebratingits50thAnniversarywhilehostingthe NationalMeetingoftheBailliageduCanada.Come toCalgaryfromOctober17thto19th2024to experienceatrulyspecialweekend!
Filledwithsandstoneheritagebuildingsset alongsidemodernskyscrapers,Calgaryisavibrant citythatcombinesthebestofallworlds.It’s cosmopolitanbutcasual;outdoorsy,buturban. There’smorethanenoughtokeepitspopulationof over1.6millionpeoplebusyyearround.You’llfind culturalattractions,festivals,restaurants,live performances,specialtyshopsandtrendy nightspots.
Downtownisacosmopolitandreamscapewith numerousskyscrapers,massiveshoppingcentres andsophisticatedrestaurants.Awindingriver separatesdowntownfromKensingtonRoad,where youwillfindquaintshops,thrivingartsandlovely cafes.Sitbackontheoutdoorbenchesandenjoy thewarmChinookwindswhentheyrollintotown. Strollalongriversidepathways,orvisitoneofthe manyareaattractions.
TheCalgaryTowerprovidesapanoramicviewof Calgaryandthemountains,630ft.(190.8m)above theground.TheGlenbowMuseumfocuseson CanadianheritageandfeaturesexhibitsofNative andpioneerculture,Canadianartistsandmilitary history.Botharewithineasywalkingdistanceofthe HotelArts
CalgaryTower.PhotocourtesyofDaveLieske
GetatasteoftheextraordinaryattheWilder Institute/CalgaryZoo!Foundedin1929,theWilder Institute/CalgaryZooisoneoftheoldestcharitiesin AlbertaandthemostvisitedzooinCanada.For95 years,thezoohasbeenthebackdropfor remarkableexperiencesthroughoutthe125-acre, one-of-a-kinddestination.FromDestinationAfrica andWildCanadatoExplorationAsiaandbeyond,a visittothezootakesyouonajourneythroughawild worldofdiscovery.
PhotocourtesyofVaibhavKapoor. SandstoneheritagebuildingssetalongsidemodernskyscrapersPhoto courtesyofROAMCreative.AShopper’sParadise
Calgaryisashopper’sparadise:specialtyshopsand upscaledistricts,Inuitartanddesignerwestern wear.AndthebestnewsofallAlbertadoesnot haveaprovincialsalestax,makingitashopping haven!
JustafewblocksnorthofhosthotelTheHotelArts, StephenAvenueWalkisCalgary'slargestandmost popularshoppingareawithapedestrianzonelined withboutiqueshops,galleries,restaurants,and coffeehousesleadingtoafour-blockshopping complexcalledTheCore,includingCalgaryEaton Centre/TDSquare,BankersHallandScotiaCentre.
Morethan400storesareconnectedbyCalgary’s indoorwalkwaysystem.Specialtyshops,antiques andupscaleboutiquescanbefoundalongthe streetsofUptown17thAvenue,Inglewood, Kensington,FourthStreetandMission.
EnjoyCalgary’sWesternHeritage
Youdon’thavetoleavethecitytogetatasteof Calgary’sheritage.Themuseumsandhistorical sitesalltellthestoryofafrontiertownturnedprairie metropolis.TryonaMountieuniformatFortCalgary HistoricPark.StrollalongpioneerstreetsatHeritage ParkHistoricalVillage.You’llalsofindmuseumsand interpretivecentresdedicatedtothecontributionsof firefighters,police,pilots,soldiers,sailorsandthe grainindustry.
“Mountie”atFortCalgary.PhotocourtesyofCalgaryTourism.
You’llfindeye-poppingviewsandunbelievable adventurejustoutsideofCalgary,intheCanadian Rockies.EnjoyEuropean-stylespas,fitnesscentres, wood-burningfireplaces,ranches,dinnertheater andmore,allonlyanhour’sdrivefromthecity’s centre.It’sthekindofplaceyoucandrawinadeep breathandactuallyfeelyourselfstarttorelax.
TheCanadianRockiesareeasilyaccessiblefrom Calgarybyrentalcarorviathemanyconvenient transportationservicesavailable.
Rockiesareonlyanhouraway.PhotocourtesyofCalgaryTourism
ThetownofBanffistheonlyCanadiandestinationnamedonTimeOut magazine’slistofthemostbeautifulsmalltownsintheworld.
Themountainsare“rightthere”.PhotocourtesyofSherpasCinema.
KananaskisCountryisa4,000squarekilometer networkofthreeprovincialparksandmulti-use areaswithintheCanadianRockies.Canmoreisa smalltowninthebigwildernessandisthegateway toyear-roundadventureintheCanadianRockies.
NestledintheRockyMountains,Banfftownsiteis alivewithmorethan200shops,75accommodation choices,100cafes,restaurants,barsandnightclubs andavarietyofmuseumsandgalleries.Combining wildalpinebeautywithfirst-classamenities,few placesintheworldhavesuchstunningsceneryas LakeLouise.
Thepaceattractsvisitorswhowanttosavourthe finerthings;agoodbookinfrontofthefireplace,the stillnessoftheoutdoors,oraquietwalkafterdinner.
Celebrateour63rdAnnualMeeting!
Thursday,October17
Dine-Arounds
TeatroRistorante
WilderInstitute/CalgaryZoo Alloy
Friday,October18
DayTours
CalgaryFarmers’MarketTour BreweryDistrictTour
WelcomeReception
PetroleumClub
Saturday,October19
BailliLunch
TheWildeon27-RooftopofTheDorian
InductionCeremony,Reception andGrandChapîtreGala
HotelArts
ForFullDetailsontimes,pricing,locationsandmore, clickherefortheGrandChapîtreRegistrationForm!
YourHostHotelTheHotelArts
TheHotelArtsstorybeganin2005whenateamof localinvestorspurchasedandtransformedanaging HolidayInninCalgary’sdowntownareathrougha multi-milliondollarmakeover.Theyhadavisionto createadifferentkindofhotelinthecity–designcentric,fashion-forwardandinnovativeinitsculinary offerings
SituatedattheheartofCalgary’sartand entertainmentscene,HotelArtsoffersauniqueand refreshingconnectiontothecity:ashortwalkfrom theSaddledome,StudioBell(NationalMusic Centre),TELUSConventionCentreandother downtownattractions.Fromcooleateriestoboutique shoppingandbustlingnightlife,theentirecreatively chargedcityisatyourdisposal.
Style-driven,theboutiquepropertyfeaturesmodern décoranddesignertouchesthroughoutwithan extensiveprofessionallycuratedartcollection.Home totwoaward-winningrestaurants,thecomplexoffers uniqueandinnovativediningexperiences.Theyearroundoutdoorpoolisanurbanoasisincludingafood andbeverageservicedpoolsidepatio.
RawBarandYellowDoorBistro
OfferingsomeofthebestAsianfusioncuisineinthe city,RawBarfeaturesAsian-inspiredclassicswitha moderntwistandanaward-winningcocktailprogram inacontemporaryloungesetting.Ithasabeautifully sophisticatedatmosphere,withavibrantocean’s bluedécorandmirrorsallaround.
Choosefromthefollowingaccommodations (allroomstypesarebasedonavailability):
LuxuryRoom-Theperfectbalanceofformand function.AvailablewithKingortwoQueens,our beautifully-designed389sqftluxuryroomsfeature brightdecor,smartfunctionalityandabalconywitha cityorpoolview.ThebathroomsofferItalianmarble orItalianbambootile,skoahbathamenitiesand luxurybathrobes.
LuxurySuite-ThepremierHotelArtsexperience, ourspacious610sqftluxurysuitesarebeautifully appointedwithdesignerdécor,roomyloungeareas andafull-sizewetbar.Theperfectpadtoenjoya cocktailwhileoverlookingaspectacularcityview fromthebalcony.BathroomsfeatureItalianmarble, bathroommirrorLEDscreen,bathtubsorstand-up sparainshower,skoahbathamenitiesandluxury bathrobes.
BOOKING
Specialroomrateapplicablefrom TuesdaytoMondayOctober15-21,2024 $229.00-$279.00PerNight Applicabletaxesareextra
RESERVENOW
SpecialChaîneGroupRatesavailableuntilSunday, September152024*
CONTACTHOTELDIRECTLYTORESERVE
ClickHereforDirectOn-LineBookingLink ORCalltheToll-freeCentralReservationslineat 1-800-661-9378(Local403.266.4611)
JustasktobetransferredtoReservationsand mention“GrandChapître”whenbooking
11912thAvenueSW Calgary,AlbertaT2R0G8
www.hotelarts.ca
Phone:403.266.4611
Toll-free:1.800.661.9378
E-mail:info@hotelarts.ca
*AfterSeptember152024,allfurtherrequestsforguestrooms willbesubjecttoavailabilityandourprevailingguestroomsrates. Ratesarebasedonsingleanddoubleoccupancy.
ScottRedekopp
ExecutiveChef,HotelArts
DouglasKing,MaîtreRôtisseur ExecutiveChef,Ranchman’sClubCalgary
AgraduateofthePacificInstituteofCulinaryArts, ChefKingstartedhisprofessionalcareerin2007at DanielBoulud’sLumièreinVancouver,B.C.After Lumière’sclosurein2010ChefKingcontinuedhis careerunderAdamPeggandLucaisSymeattheir award-winningItalianeateryLaQuerciaandlater underKristianElighatthelegendaryHawksworth.
In2016ChefKingwasinvitedtoleadtheopening teamatthenowMichelin-starredKissaTantowhere hecreatedanumberoftherestaurant’ssignature dishesthatledtowinningEnrouteMagazine’s ‘Canada’sBestNewRestaurant’award.Movingto Calgaryin2017ChefKingledthekitchenat PigeonholebeforemovingontoVonderFelsthe followingyear.OverthenextfewyearsVonderFels wouldreceivecriticalacclaim,includingsecuringthe #13spoton‘Canada’s50BestRestaurants’list.In late2021ChefKingjoinedtheplatinum-ranked Ranchmen’sClubasExecutiveChefwherehe continuestocookdailyforitsesteemedmembership.
ChefScottRedekopp’sculinaryjourneyisa testamenttohispassionanddedicationtotheartof cooking.JoiningHotelArtsgroupasbreakfastchef departie,hequicklyrosethroughtheranks,infusing everydishwithhisenergeticanduniquestyle.
TransitioningthroughtherolesatYellowDoorBistro andtheBanquetsdepartment,Scottshowcasedhis passionforeclecticcuisineandcommitmentto culinaryexcellence.Hisinnovativespiritand dedicationtofresh,seasonalingredientsearnedhim recognition,culminatinginhisvictoryatCanada’s GreatKitchenregionalqualifierin2023.
Now,asExecutiveChefofHotelArtsgroup,Scott’s journeyisacelebrationofCanadianfoodcultureand atestamenttohisunwaveringpursuitofculinary greatness.
HansSauter,MaîtreRôtisseur ExecutiveChef,PostHotelLakeLouise
BorninSwitzerland,Hansservedhisapprenticeship inDavosandChur.HethenworkedasCommisde CuisineinDavos-Platz,wherehelaterwaspromoted toDemiChefdePartie.Inthesummerof1973,Hans joinedtheSwissArmy,returningtoDavostoworkfor thewinterseason.Thefollowingsummerherejoined theSwissArmyasCorporal.
Between1974to1978,HansworkedinFrauenfeld, Winterthur,ZurichandDavos-Platz,afterwhichtime hedecidedtogotoCanadatopursuehiscareer.He appliedandwaschosentobeChefTournantatthe QueenElizabethHotelinMontrealandasChef GardeMangerattheAirportHilton.In1983he travelledbacktoGeneva,SwitzerlandtotheNoga HiltonasSousChefinchargeofthepopularPrice Restaurantandabrigadeof14cooks.
In1984hemovedtoworkatthefamousTheDrake HotelinChicagoasSousCheflatertransferringto theBonaventureHiltonInternationalinMontrealand thenasExecutiveSousChefattheHotelVancouver.
HanswashonouredtobechosenbyMr.BrunoMarti, ManagerofTeamVancouvertocompeteinthe CulinaryOlympicsinFrankfurt.TeamVancouver finishedtheOlympicswithonegrandgoldmedaland withanadditionoffivegold,threesilverandone bronzemedals,allwoninvariouscategories. FollowingHotelVancouver,Hansacceptedthe positionofExecutiveChefatCalgary’sluxurious PalliserHotel.
Japanwasthenextcountrytoconquer.Hanswas SousCheffortheFrenchRestaurant‘LaCouronno’ attheHotelAlphaSapporoandthenExecutiveChef attheOrientClubNisekoinHokkaido;Japan.
ItwastheRimrockResortHotelwhichluredHans backtoCanada.HeacceptedtheExecutiveSous ChefpositionandwasthenpromotedtoExecutive Chef.InDecember1994hewasinductedintothe ChainedesRôtisseurs.Sincehisinductionthe RimrockhasbeenthelocationforfourChainedes Rôtisseursfunctions.Oneofwhichwasheldin honourofMr.RobertBaty,PresidentandGrand ChancelieroftheChainedesRôtisseurs.Hanswas promotedtoOfficierChefRôtisseur.
LeavingtheRimrockResortHotelreturnedtoEurope foranumberofyearsbeforetakingapositionas ExecutiveChefatthenewWashingtonConvention Centrein2003beforemovingontothe“Relais& Chateaux”PostHotelinLakeLouise.
OvertheyearstheprofessionhasprovidedHans withmanychallengesaswellasopportunitiesto continuouslyexpandhisknowledgeoftheFood& BeverageIndustry,specialisingintheartoffine cuisineandculinarytrends.Heisamemberofthe CanadianChefs’Associationandholdsanadvisory positionattheS.A.I.T.(SouthernAlbertaInstituteof Technology)BoardofDirectors.
AbeBelmoufid,MaîtreRôtisseur ExecutiveChef,CalgaryGolfandCountryClub
Afterforgoinguniversity,ChefAbeBelmoufid enrolledattheITHTGMCulinaryInstituteatFez,
RupertGarcia,MaîtreRôtisseur RupertisChefdeCuisine,PalliserHotelCalgary
OriginallyfromthePhilippines,Hawthorn’snewChef deCuisineRupertGarcia,hasbeeninthekitchen sincehewas16yearsold,surroundedbycreative andsuccessfulpeerswhomadetheindustry‘cool’. AgraduatefromSAIT,Rupertreceivedthe distinguishedRedSealChefcertification,and becameaChainedesRôtisseursMember.He workedatprestigiousestablishmentsinCalgaryand stagedforMichelinrestaurantsinNewYorkandSan Francisco.He’strainedinContemporaryCuisine, withastrongbackgroundinFrench&Asiancuisine.
Anaward-winingchef,RupertrepresentedCanadain theChainedesRôtisseurJeuneChefCompetition, takinghomeSilverMedalin2014inSouthAfrica afterwinningGoldintheNational&Regional Qualifiers.RupertalsowonGoldinhisfirst competitionrepresentingSAITattheCCFCC competitionandlaterSilverintheNationalCCFCC competitioncompetingagainstrenownedchefs& souschefsnationally.ChefGarciahasalsoplacedin theHawksworthScholarshipCulinaryCompetition, GoldMedalPlates,Pig&Pinot,ChefMeetsBC
Morocco,graduatingwithhonoursin2003.ChefAbe cuthisteethintheindustryatseveralprestigious culinaryestablishmentsinMoroccobeforemovingto Canadain2012,followinginthefootstepsofalong lineoffamilychefsbeforehim.Abeservedforthree yearsattheLongviewSteakhouse,anaward-winning restaurantestablishedbyfamilymorethanthirty yearsagoanditwasatthistimewhenAbebuilta greaterunderstandingoftheNorthAmericanpallet.
ChefAbemovedtoCalgaryin2015and subsequentlyjoinedtheculinaryteamatHotelArts asabreakfastcookforoneyearwhile simultaneouslyworkingatMoxiestohelpdevelophis speedandorganizationalskills,andtounderstand theworldorfranchisekitchens.ChefAbemovedto theCalgaryGolfandCountryClubinthesummerof 2016undertheleadershipofChefVincent Parkinson.Recognizedforhistalent,perseverance, anddedicationinhisroleasSaucier,ChefAbewas promotedtoExecutiveChefin2019uponChef Parkinson’sretirement.
Grapes.WinnerofBrakeman’sFoundationIron Chef,GoldMedalinthe2023regionalqualifierof Canada'sGreatKitchenParty,andmostrecently SilverMedalinthe2024CanadianCulinary Championshipthemostrespectedculinary competitioninCanada.
MatthewBatey,ConseillerGastronomiqueDu
CanadaHonoraire
ExecutiveChef,TeatroRistorante
ChefMatthewBateyignitedhisculinarysparkata youngagewhilewatchinghisfathercookathome. Whatstartedasaglimmersoonbecameaflameand cementedhisdecisiontobecomeachefatthe ambitiousageof14.Asabuddingchef,Matthew completedanapprenticeshipattheFairmont EmpressHotelandwaspromptlyrecruitedtoopen whatwassoontobeawardedCanada’sbest restaurantof2002,Catch.
AfterhistenureatCatch,Bateyjoinedthebrigadeof Vancouver’shighlyacclaimedChefBrunoMarti. UnderMarti’stutelage,Matthewwasabletohonehis passionandpursuitofculinaryexcellencewhilst workinginoneofCanada’smostesteemed professionalkitchens.Honouringhismentorsand craft,ChefBateyhasinitiatedathirdgenerationof mentorshipintheculinarydomain,thuscreatinga newbandofkitchentalentunderhislegacy.
TheTerraceRestaurantatMissionHillFamilyEstate WinerywaswhereMatthew’spassionforshowcasing regionalcuisineintheNorthwestwasfully expressed.Asaferventsupporteroflocalfarmsand sustainablefoodpracticessuchasOceanWise, Matthewreliedheavilyonthearea’sbountyocreate memorablediningexperiencesintheOkanagan Valley.ManyaccoladeshavecementedMissionHill’s reputationasadestinationwineryacrosstheglobe foroenophilesandgourmandsalike.
2014presentedanewchallengeforChefBatey,with areturntoCalgarytoworkonanewprojectinthe historicNationalHotelinthevibrantcommunityof Inglewood.ThedevelopmentofTheNashandOffCut BaropenedthedoorforMatthewtobeinvolvedin theconceptualandoperationaldesignofthe restaurant,consequentlyaddingtohisgastronomic andbusinesspedigree.Therewardfromthis opportunityhasbeenTheNash’snotablesuccessin theCanadianculinaryscene.
OneconstantforBateyhasbeenhisdesireto competeacrossmanydifferentplatforms.Hehas beenfortunatetorepresentCanadaininternational culinarycompetitions,garneringmanygoldmedals andoneWorldChampionship.Ofrecentnote,a SilverMedalattheCanadianCulinaryChampionship in2016.SaysBatey,“thereisnogreaterhonorthan wearingthemapleleafandrepresentingyour country,Ijustdoitwithaknifenotastick”.
In2017,ChefMatthewBateyembarkedonanew careerpathastheCorporateExecutiveCheffor TeatroGroupRestaurants.Inthisdynamicrole, Matthewwasresponsiblefortheculinarydirectionof thegroup’ssevendistinctiverestaurants.Hiswealth ofexperiencehasusheredinaneweraforthe deeplyrootedTeatroGroup,whichhasbeena cornerstoneinCalgary’svibrantrestaurant communityfor29years.
Inearly2022,heexpandedhisscopebecomingthe ChiefOperatingOfficeroftheTeatroGroup, overseeingallaspectsofthisiconicCalgary hospitalitycompany.Thisenergeticnewchallenge willprovetobeBatey’sgreatestopportunitytodate tofullyexpresshisvisionforfineCanadiancuisine.
AconstantforBateyhasalwaysbeenadedicationto quality,traditionandgracioushospitality.Alwaysa cookdrivenbytheteamatmosphereanddesireto provideanunparalleleddiningexperiencetohis guests,Matthewcanbefoundinhiselementcooking alongsidethebrigade,inspiredbythebountyof CanadaandrootedinEuropeansophistication.
KennethTitcomb,GrandOfficierMaîtreRôtisseur ExecutiveChef,WilderInstitute/CalgaryZoo
KennethTitcombhasbeenanExecutiveChefin Albertasince1989atThePostHotelLakeLouise. HethentransitionedtoTheRanchmen’sClubbefore becomingtheExecutiveChefatTheWilderInstitute CalgaryZoo.Throughouttheyearshehashadto pleasureofhostingnumerousChaînedesRôtisseurs eventsanddinners.
ChefKennethisalong-standingmemberofthe ChaînedesRôtisseurs(BailliageduCanada),going backto1990whenhewasinvitedtojointhe InternationalAssociationofGastronomyshortlyafter hisfirstBlackTieChaîneDinnerAmical.Hehas beenrecognizedforhisculinaryexcellenceasapast memberoftheAlbertaCulinaryTeam,TeamCanada andCulinaryArtsShows.
JoshuaDyer,MaîtreRôtisseur ExecutiveChef,TheWildeon27
Anexperiencedchefandeducator,JoshDyeristhe ExecutiveChefattheDorianHotel.Amonghismany accomplishments,ChefDyerwaschosenasoneof thetop30under30culinaryartistsbytheOntario CulinaryTourismAlliance.Dyerhastraveledthe world’stoprestaurantsandwasinvitedtodoan apprenticeshipattheMaidorestaurantinPeru (world’sTop50).Dyerwasimmersedinthe country’sfinestNikkeicuisine,whereheworkedwith topchefstodeliverexquisitedishesusingfresh colorfulingredients.Dyer’spassionistobringthe verybestlocalingredientstogethertocreatedishes that,whileinformedbygreatculinarytraditionsare alsouniquelywesternCanadian.
Chef’sfocushasalwaysbeentoprovideguestswith thehighestqualityoffoodusingthefreshest ingredientsavailable.Ifheisunabletosourcethe productsheneeds,heapproacheslocalRanches andFarmstoseeifhisrequestcanbegrownor raisedforhisspecialtymenus.AttheWilderInstitute CalgaryZootherearemanyuniqueproductsgrown ongrounds,towhichthekitchencansourcedirectly fromthegardensandgreenhouses.Theseproducts includefruits,vegetables,herbsandmicrogreen’s whichmakeseverydiningexperienceattheZooan exclusivediningexperience.Havingreceivedhis CulinarytraininginCanada,Switzerlandandthe UnitedStates,ChefKennethhasextensive experiencewithfirstclasshotelchains.Thesechains includetheFourSeasonsHotelsinEdmonton, BeverlyHills&Boston,WestinHotelsinEdmonton& OttawaandthePanPacificVancouverduringExpo 1986,wherehehadthepleasureofcookingfor PrinceCharles&PrincessDiana.Hisinternational experienceincludestheHotelSchweizerhofBern, HotelSourieHaute-Nendaz,Valaisandtimewith HansStuckiatRestaurantBruderholz,Basel.
Chef,alongwiththeTeam,lovestoputmodern twiststotraditionaldishesandcreatesomethingnew basedonFrenchtechniquewhileusinganethnic fusionofspices&flavours.Wehopetoseeour ChaînefriendsattheWilderInstituteCalgaryZoofor abeautifulexperienceonOctober17thofthisyear. BonAppétitandthankyouforsupportingwildlife conservation.
RogelioHerrera,MaîtreRôtisseur
ExecutiveChef,AlloyRogelioHerrerahasasuccinctfoodphilosophy:“I thinklocal,butIcookglobal.”It’salsotheperfect descriptionofthediversemenuatAlloy,theupscale restaurantHerreraco-ownswithUriHeilik.Herrera hasbeenheadchefsinceopening16yearsago.
OriginallyfromColombia,Herrera’smotherraised himandhistwosiblingsonherown,solearningto cookwasmoreaboutbeingabletohelpratherthana romanticpastime.“Idon’treallyhavethebeautiful storyofthegrandmotherthatwasmaking Thanksgivingdinnersandstufflikethat,”Herrera says.“Ikindofparachutedintotheprofession.” At19,heleftColombiaandworkedinkitchensin placeslikeFranceandIsrael,andthenoncruise shipsthroughouttheMediterranean.Thisexposure todifferentcuisines,alongwithhisupbringing,are whatcontinuetoinspireAlloy’sfusion-stylemenu, whichhaslobsterfettuccinenexttoLatin-inspired farelikeduckarepasorwildprawnceviche.
“I’macuriouspersonbynature,soI’malwaystrying todosomethinginnovative,”Herrerasays.“Iliketo experimentalot…andworkingwithmycooksona dailybasis,theyalsoteachmealot.”
Intermsofhisownpersonalfavoritedish,Herrera jokesthat,“Allofthethingsonthemenuarelikemy kidsIdon’tpickoneovertheother.”Hesaysthat
JoannaAstudillo,MaîtreRôtisseur ExecutiveChef,CalgaryPetroleumClubBorninCalgaryAlberta,Joanna’sculinaryjourney beganintheheartofthecity.Thedaughterof Chileanimmigrants,Joannaembracedherroots, infusingflavoursfromherheritageandthoseofthe 2004shegraduatedfromSAITCulinaryArts programme.Afterworkingherwaythroughvarious
whileheenjoystryingnewthings,therearesome dishesnamelythetrufflegnocchiandbraised shortribsthatareheretostay.“Thosedishes havebeentherefromthebeginningandare untouchable,”Herrerasays
HavingworkedinthefoodindustryinCalgaryfor overatwodecades,Herrera’sseenfirsthandhowthe city’srestaurantscenehasevolved.“Calgaryhas becomeoneofthebestcities(fordining)inCanada,” hesays.“Therestaurantcommunityisveryclose. Wecollaboratealot,andwealsopullforeachother wewanteverybodytodowell,andthatsortof friendlycompetitionpushesustobebetter.”
venuesinCalgary,shelongedformoreknowledge andmovedtoTorontotoattendtheCulinary ManagementprogrammeatGeorgeBrownCollege.
Ascendingtoherculinaryrole,ChefJoanna conqueredtheindustrybypursuinghertitleasSous ChefattheVancouverAquarium,HostoftheWinter OlympicGamesof2010.In2016shewouldtakethe ExecutiveChefpositionwithVancouver’slargest cateringvenues,“TheButlerDidItCatering”.From herhumblebeginnings,shenavigateddemanding kitchenstoreachthepinnacleofhergastronomy journey,whichin2022broughtherbackhometo CalgaryAB.
ShehasfoundherplaceastheExecutiveChefatthe CalgaryPetroleumClub.Dedicatingherheartand soultoleadwithdedication,respect,creativityand passionfortheculinaryworld.Joannajoinedthe Bailliagedel’AlbertaàCalgaryin2024withthe gradeofMaîtreRôtisseur
2024InternationalGrandChapître&AGMinBordeaux
The2024InternationalGrandChapîtreandAGMof theChaînedesRôtisseurswillbeheldinBordeaux, FrancefromMay16-18,2024.
Bordeauxisacentreofgastronomyandthehubof thefamedwine-growingregionwithitsworldrenownedchateauxestates.Besideswine,thecity isknownforitsGothicCathédraleSaint-André, 18th-to19th-centurymansionsandnotableart museumssuchastheMuséedesBeaux-Artsde Bordeaux.Publicgardenslinethecurvingriver quays.ThegrandPlacedelaBourse,centredon theThreeGracesfountain,overlookstheMiroir d’Eaureflectingpool.
Thedetailedprogrammeandhowtobookis availableontheChaîne’sinternationalwebsite.
Clickhereforfulldetails.
OrdreMondialdesGourmetsDégustateurs(OMGD)Grand ChapîtreInSpain,September25-29,2024
MohamedHammamChairman,OMGDInternationalCommittee,announcedthatthe5thAnnualInternational OMGDGrandChapîtrewhichwilltakeplaceonSeptember25th-29th,2024inAlcaládeHenares-Madrid, Castella-LaMancha,andRiberadelDuero,Spain.AlcaládeHenaresislocated31kilometers(19miles)tothe northeastofthecenterofMadridandhasapopulationof174,000-theregion’sthird-mostpopulated municipality.PredatedbyearliersettlementsontheHenaresRiver,thecityhasitsoriginintheComplutum SettlementfoundedinRomantimesontherightbank(north)oftheriver.Thisbecameoneoftheseveral MuslimcitadelsintheMiddleMarkofAl-Andalus,hencebeingcalledAlcalá(aderivativeoftheArabictermfor citadel)Formuchofthelatemiddleagesandearlymodernperiod(beforebecomingpartoftheprovinceof Madrid),AlcaládeHenareswasaseigneurialestateofthearchbishopsofToledo.
LisbonPortugal,October16-20,2024
AftertheWelcomingDinneronOctober16th,the nextdaywillfeatureanEducationaldaytripto wineriesintheLisbonregionTheCompetition Semi-final(theory,practicalservice,deductive tasting)willbeheldFridaywiththeCompetition
FinalonSaturdaymorningtoplacethe1-2-3Inthe evening,AwardsPresentation,InductionCeremony andGalaDinnerinconjunctionwithaChapîtreof theBailliageofPortugal.
DateAnnouncedfor2024
InternationalJeunesChefsRôtisseursCompetition
DavidTetraultChair,JeunesChefsRôtisseursCompetitionCommitteeandMemberoftheConseils d’AdministrationandMagistralispleasedtoannouncethatthe2024InternationalFinaloftheJeunesChefs RôtisseursCompetitionwillbeheldinBudapestonFriday,October4thaspartofaprogramofeventsfrom October2-7.
Budapest,Hungary’scapital,isbisectedbythe RiverDanube.Its19th-centuryChainBridge connectsthehillyBudadistrictwithflatPest.A funicularrunsupCastleHilltoBuda’sOldTown, wheretheBudapestHistoryMuseumtracescitylife fromRomantimesonward.TrinitySquareishome to13th-centuryMatthiasChurchandtheturretsof theFishermen’sBastion,whichoffersweeping views.
TheFinalwillbeheldinthesuperbfacilitythatis theshowkitchenatMetroGastroAcademylocated inBudaörs,asuburbofBudapest9kmsfromthe citycentre.
Fulldetailsoftheprogramwillbeavailablewellin advanceoftheevent.Clickheretogotothe InternationalJeunesChefsRôtisseursCompetition sectionoftheInternationalwebsite.
WishingSydneyHamelinWellinBudapest,Hungary
SydneyHamelin
Imagineenteringaroomand beingpresentedwithamystery basketcontainingseasonal ingredients,sometimesones youhaveneverseenbefore. Youarethenaskedtocompose andexecuteathree-course menu(firstcourse,main course,anddessert)forfour peopleusingallofthese ingredients,aswellasdrawing onavarietyofstaplesfroma pantry.Yourwrittenmenumust becompletedwithinthefirst half-hour,andthenthreeanda halfhoursareallowedfor preparation,afterwhichthe finisheddishesarepresentedto bejudgedinfifteenminute intervals.Itisanextremely challengingcompetition.
Followingherwinatthe2023 NationalCompetitionheldin Winnipeg,ourownSydney Hamelinwillbefacingthat challengeasshecompetesat theInternationalFinalofthe JeunesChefsRôtisseurs CompetitionfromOctober2-7, 2024.
CurrentlySousCheffor CocktailsandCanapes CateringinVancouver,BC, Sydney’spassionforthe culinaryartsstartedinherearly childhoodsparkedbywatching hermomcook.Inhighschool, herhomeeconomicsteacher nurturedherinterestsand enrolledherinherfirstcooking competitionthroughSkills Canadawhereshefellinlove withcompetitivecooking.
Preparinghermenu.
Afterhighschoolsheenrolled intheCulinaryArtsprogramat SaskatchewanPolytechnicin SaskatoonSaskatchewan. Continuingherapprenticeship, sheobtainedherredseal certificationin2020.Througha partnershipwiththeSaskatoon IndustryEducationCouncil,she tookonateachingroleat SaskatchewanPolytechnicfrom 2017tothepresentthatwas committedtoteachinghigh schoolstudentshowtocook duringaweeklyclass.
AKML30under30recipient, shehasdedicatedherselfto culinarycompetitionsatthe globallevelmovingfrombeing aprospecttowinningprovincial Goldin2014,2016and2018 forSkillsCanadaWorlds, winningtopchefSaskatchewan in2019,andcompetingonthe Sheiscurrentlyamemberof the(Canadian)NationalTeam JuniorCulinaryTeamforthe 2020CulinaryOlympicsin
Stuttgart,Germany(winning Doublegold3-Course/Buffet). settocompeteinthe2024 CulinaryOlympics.In2022she movedtoVancouver,BCto experiencearicherrestaurant sceneandpursuemore advancedlearningopportunities tohoneherskills.Sheis currentlyfocusingonexpanding herskillsetwhenworkingwith chocolateandpastries.
WanttosupporttheChaineCanada's JeunesChefRôtisseursCompetition?
Considermakingataxdeductiblecontribution totheChaineCanadaFoundation. EmailTonyCatanese,
MartinL.Leclerc, BailliBailliageduMontréal
Alorsqu'ils'estofficiellementjointentantque membreàlaChaîneen2008àVictoriaalorsqu'il étaitàlabarreduFairmontEmpress,MartinL.
Leclercaunehistoirebeaucouppluslongueavec l'organisationayantétéinspiréeparM.Norman Mastaliralorsqu'ilétaitdanslesRocheuses canadiennes(maintenantàWhistler).
Plusrécemment,ilatravaillépourleBailliagede PékinenChine,oùJimO'NeillestleBailliRégional, tandisqu'AllanWongestleBailliNational,baséà Shanghai.IlestrécemmentrevenuàMontréalen tantqueDirecteurgénéraldel'Intercontinental MontréaletaacceptédeservirdeBailliduQuébec avecdesresponsabilitéssurMontréaletQuébec, Québecl.
Martinaplusdetroisdécenniesd'expériencedans desrôlesdegestionetdeleadershipstratégique pourdeshôtelsetdescentresdevillégiature,ainsi qu'uneconnaissanceapprofondiedel'industrie hôtelièreinternationaleavecuneexpérience entrepreneurialeetpratiquedanslesopérations hôtelièresdeconférence,decentre-ville,d'aéroport etdevillégiature.
Aucoursdesacarrière,ilatravailléavecdes marquescommeShangri-laHotel,Fairmont,Sofitel, St.Regis,Westin,InterContinentaletLoewspour n'ennommerquequelques-unes.Ilaaidédes marquesetdespropriétairesdansle repositionnementetl'acquisitiond'actifs,lapréouvertureetlechangementdemarque.
Deplus,Martinestconstammentimpliquédansla formationcontinueetarécemmentétéreconnu commelepremieretleseulétrangeràêtre professeurinvitépourlaMBAetlaMTA,par l'UniversitéMinzudeChine,àPékin.Ilatravailléà Québec,Montréal,Moncton,Ottawa,Victoria, Vancouver,ainsiqu'enChineàNanjing,Tianjin, PékinetKunming.
Martinatoujoursététrèsactifdanslacommunauté localeetaoccupéplusieurspostesauseinde conseilsd'administration,allantdePrésidentàVicePrésidentdediversesassociations,dansletourisme, l'améliorationdesaffaires,lescausessocialesetles chambres.Sapassionpourl'industriehôtelièreest bienconnueetilestravidereveniràMontréal.
Martinesttitulaired'unMBAdel'Universitédu QuébecàMontréaletd'unemaîtriseengestion internationaledel'UniversitéParis-Dauphine.
Danssestempslibres,ilaimefairetournerdes disques(ilétaitDJ),faireduvélo,explorerdes régionséloignéesavecsafamilleettoutcequi toucheauxarts,àlacultureetaudivertissement. Martinestmariéàl'artistepeintreprofessionnelle AnniePelletier(www.anniepelletier.com).Ilsonttrois fils.
[EnAnglais]WhileofficiallyjoiningtheChaineasa memberin2008inVictoriawhileatthehelmofThe FairmontEmpress,MartinL.Leclerchasafarlonger historywiththeorganizationhavingbeeninspiredby Mr.NormanMastalirwhileintheCanadianRockies (whoisnowinWhistler).Morerecently,hewaswith theBeijingBailliageinChina,whereJimO’Neillisthe RegionalBailli,whileAllanWongistheNational Bailli,basedinShanghai.Hehasrecentlymoved backtoMontrealasGeneralManagerofthe IntercontinentalMontréalandhasagreedtoserveas theBaillioftheQuebecwithresponsibilitiesover MontrealandQuebec,Quebec.
Martinhasoverthreedecadesofexperiencein managementandstrategicleadershiprolesforhotels anddestinationresortsandathoroughknowledgeof theInternationalHotelIndustrywithentrepreneurial andhands-onexperienceinconference,citycentre, airportandresorthoteloperations.
Overhiscareer,hehasworkedwithbrandslike Shangri-laHotel,Fairmont,Sofitel,St.Regis,Westin, InterContinental,andLoewstonameafew.Hehas assistedbrandsandownersalikeinrepositioning, andacquisitionofassets,pre-openingand rebranding.Inaddition,Martinisconsistently involvedwithon-goingeducationandrecently recognizedasthefirstandonlyforeignertobe invitedProfessorfortheMBAandMTA,Masterof TourismAdministration,byMinzuUniversityof China,inBeijing.HehasworkedinQuébecCity, Montréal,Moncton,Ottawa,Victoria,Vancouver,as wellasinChinainNanjing,Tianjin,Beijingand Kunming.
Martinhasalwaysbeenveryactiveinthelocal communityandhasheldmultiplerolesonboardsof administration,rangingfromPresidenttoVice-chair onvariousassociations,inTourism,Business Improvement,socialcausesandChambers.
HispassionfortheHospitalityIndustryiswellknown, andheisdelightedtobereturningtoMontréal. MartinholdsaMBAfromUniversitéduQuébecà MontréalandaMaster’sDegreeinInternational ManagementfromUniversitéParisDauphine. Inhisfreetime,heenjoysspinningrecords(heused tobeaDJ),cycling,exploringremoteareaswith family,andanythinginrelationstoarts,cultureand entertainment.Martinismarriedtotheprofessional artistpainterAnniePelletier(www.anniepelletier.com) Theyhavethreesons.
Canada's'TopYoungSommelier'is Kelowna'sMaxBrayer!
(SubmittedbyLindaRobinson,EchansonduCanadaandLlynStrelau,CalgaryViceEchanson)
OverlunchinTorontoduringthe2023National Chapître,LindaRobinson,LoisGilbert,Kelowna BailliandLlynStrelaudiscussedmakingtheAlberta RegionalJeunesSommelierscompetitionheldfor severalyearsintoa'National'competition.Timewas shortbuttheywerepleasedtohave,initially,three out-of-provincecandidatesalongwithfourAlbertans fortheirinitial2024competition.
TheCalgaryBailliagehostedthewrittenexamin CalgaryonFebruary24,2024.Outofprovince candidateswrotetheexamwithproctorsintheir homecities.TheNationalCompetitionOrganizing CommitteewouldliketothankMartinLeclerc, MontrealBailliandMichelBusch,BailliHonoraire, Vice-ConseillerdesProfessionelsinMontrealaswell asLoisGilbert,BailliandSharmianDukeinKelowna fortheirassistanceinthispartofthecompetition.
Duetovariousworkandfamilycommitmentsonly oneoftheCalgariancandidateswasabletositthe examandoneoftheyoungwomenfromQuebec alsohadtowithdraw.Forthepracticaltastingand servicesessionsonMarch2welosttheremaining localCalgarycompetitorduetoaworkconflictand thecompetitionbecamean"EastmeetsWest" SommelierChallenge!GabriellaDesbiens-Richard fromMontrealandMaxwellBrayerfromKelowna arrivedinCalgaryandtheybothgavestellar performancesfortheirfirstcompetition.
TheeventswereheldattheCalgaryRanchmen's Club.TheCommitteewouldliketoextendtheir gratitudetoGeneralManagerWillTrowandhisteam fortheirparticipationandsponsorship.
Theteamofjudgesassembledat12:30andthetwo candidatesperformedthetasksinturn: Theblindtastingof4wineswasjudgedby SommeliersPeterSmolarz(WillowParkWines)and TaylorSimpson(TeatroGroup).
Threevolunteerjudgespertableprovideddining 'scenarios'forthecandidatestodemonstratemature redwinedecanting,Champagneserviceandmenu pairing(createdbyChefGrahamSmith,Malcolm Hotel,Canmore).
TheCommitteewouldliketoextendtheirgratitudeto thevolunteerjudges:AlitaBrown,SamuelHayes, AndreaHood,RobertKulhawy,SeanMcDonald,Mel Miners,LianaRobberecht,LindaRobinson,Joe Scorgie,TaylorSimpson,PeterSmolarz,andDavid Tetrault.Thankyoualsotothegeneroussponsors, PacificWineandSpirits,ChampagneTaittinger,
CulinaireMagazine,NicheMarketImportsandThe Ranchmen'sClubofCalgary.discussionsabouttheir wineselectionsandgeneralknowledgetofurthertest theirskills.Thefinalresultsweretalliedwithvery closemarksandFirstPlacewasawardedtoMaxwell BrayerandSecondPlacetoGabriellaDesbiensRichard. LlynStrelaupresentsGoldMedaltoMaxBrayer.
GabriellaDesbiens-RichardRedWineServicewithRobertKulhawy. MaxwellBrayerwithPeterSmolarzandTaylorSimpson. GabriellaDesbiens-Richard,AndreaHood,SamuelHayes,Liana Robberecht.MaxBrayer,23,ofKelowna.
AsoutlinedinKelownaNow,heknowsacigarisbest pairedwithsomefortifiedwine.Thatbriecheeseand Champagneareamatchmadeinheaven.Andthat RieslingfromGermany,Syrah-Grenachefromthe SouthofFrance,MerlotfromtheNapaValleyand 20-year-oldTawnyPortaretoughtoidentifyina blindtasting.HeisMaxBrayerofKelowna,who recentlywontheChainedesRôtisseursduCanada NationalCompetitioninCalgarytobecomeCanada's new'topyoungsommelier.'
'Itfeltgood,’saidBrayer,23,ofthecontest.‘Igave lotsofexamplesofgreatwineandmenupairing examplesandIwasveryconfident.Thencamethe blindtastingandIdidn'tgetanyofthefour.But,Idid namefourlaterals.’Whatthatmeansishewasclose onallfour.InsteadofdeclaringtheRieslingwasfrom Germany,heguessedasimilarlyaromaticSauvignon BlancfromNewZealand.HeknewtheSyrahGrenachewasaredblendfromtheSouthofFrance, butdidn'tgettheexactvarietalsright.Hesaid MalbecfromArgentinainsteadofMerlotfromNapa becausebothareprimeNewWorldexamplesofa Bordeauxvarietal.AndfortheTawnyPort,he guessedanotherfortifiedwineMadeira.
However,allwasgoodandhewoninthecompetition heldattheRanchman'sClubinCalgary.
Brayerisatastingroomhostandwineshop supervisoratArrowleafCellarsintheOkanagan’s LakeCountry.In2020,hemovedfromEdmontonto KelownaandfellinlovewithOkanaganwines.He landedthejobatArrowleafandearnedhisLevel1,2 and3WSET(Wine&SpiritsEducationTrust) certifications,didthesommelierexamandisworking ontheWSETdiploma.
LouiseDabisza,seniorsommelieratQuails'Gate WineryinWestKelownaandnewKelownaChaine member(September),whoistakingthesameWEST diplomaclassesasBrayerrecommendedhim.And thenChainedesRôtisseursmembersandtheVIP experiencemanageratIconicWineriesofBC (MissionHill,CedarCreek,Liquidity,Road13, CheckMate,Martin'sLaneandRedBarn),Bram BolwijnmentoredBrayertoprepareforthenational competition.ThenationalwininAlbertameans BrayerwillrepresentCanadaattheInternational ChainedesRôtisseursYoungSommelier CompetitioninLisbon,PortugalinOctober.Theallexpenses-paidjourneytoPortugalwon'tjustinclude thecontest,buttouringwineriesandeatingand drinkingassommeliersareapttodo.
CALLTOACTION!
Wanttorecommend/sponsor/beacompetitorin2025?
Haveyouhadincredibleservice,exquisitecocktail, oraperfectlydecantedbottleofwinebyayoung personatoneofyourrecentdiningexperiences?
Haveyouhadknowledgeablewine&spirit recommendationsfromayoungpersoninyour favouriteretailwine&spiritsstore?
HaveyouenjoyedarecentChaineeventwithdaring perfectwine&foodpairingsuggestedbyayoung person?
INVITETHEMTOPARTICIPATE.THEFUTUREOF THECHAINEISWITHTHESEYOUNGPEOPLE!
Weareseekingthatspecialyoungcompetitorto competeforCANADAattheInternationalJeunes SommelierCompetition2025.Eachcompetitoris testedinthreeareas:theory,serviceandblind tastingbasedontheCourtofMasterSommelier competitionrules.Thereisnochargetothe competitorsatanylevelofthecompetitionandprize moneyforthegold,silverandbronzemedalists.
AsoftheELIGIBILITYRulesofDecember1,2022, TheJeunesSommeliersCompetitionisopentoa youngpersonwho:
IssponsoredbyanactiveProfessional memberoflaChaînedesRôtisseurs.Said ProfessionalbeingamemberoftheChaînein goodstandingforatleasttwomonths.
Haspronouncedinterest&knowledgeinthe wine,spiritsandcraftedbeverageindustry andwhomustfileanapplicationwiththe designatedpersonintheparticipating country.
Isatleast21(twenty-one)yearsofageand willnotbeolderthan28(twentyeight)asof thestartoftheInternationalFinalCompetition tobeheldintheautumnof2025.Exactdate andlocationtobedetermined.
IaskallChaineCanadaBailliagesandtheir memberstoseekoutandproposeeligibleyoung competitors,forourCanadiancompetitorfortheIJSC tobeselectedbylateSpring2025,allowingplentyof timefortraining&mentorshippriortothe2025 InternationalCompetition!
SelectingarepresentativefromyourBailliagemay requireanexcitinglocalorregionalcompetition!
JeunesChefsRôtisseursNationalCompetition
Calgary2024
Canada’sbestyoungchefswillbattleitoutatthis year’sNationalJeunesChefsRôtisseurscompetition onSaturday,October19thatCalgary’sstate-of-theartCulinaryCampusattheSouthernAlbertaInstitute ofTechnology(SAIT)intheSchoolofHospitalityand Tourism.ThewinneroftheChaînedesRôtisseurs goldmedalwillearntherighttorepresentCanadaat the49thConcoursInternationaldesJeunesChefs Rôtisseurswillbeheldin2025.Eachofthe contestantswillallberegionalwinners,representing theBailliagesandsponsoringmemberrestaurants fromacrossCanada.
Ledbyrenownedchefs,SAIT’stwo-yearCulinary Artsprogramoffersexpert,hands-oninstructionat oneofthebestculinaryschoolsinCanada.Students trainalongsideculinarypros,gainingexpertisein foundationalcooking,gardemanger,globalcuisines, patisserie,culinarymanagementandotherculinary techniques.
Hands-oninstruction.
Thefocusisonsmallclasssizes,personalized support,andupgradedfacilities,includingthe CharcuterieLabandSAIT’sgourmetMarketplace. Real-worldexperiencesattheHighwoodrestaurant, downtownCampus,and4NinesDiningCentre preparestudentsfortheculinaryindustry.
TasteMarket.
StudentshavesecuredgoldandsilverinProvincial andNationalSkills,CanadianChefAssociation competitions,andtop-threerankingsincompetitions worldwide,includingFrance,Shanghai,Singapore, andTorontooverthelastseveralyears.SAIT graduateshaveevencompetedintheprestigious TopChefCanadacompetition.
Usingthecontentsofaverychallenging“blackbox,” theyoungchefsweregivenfourhoursinwhichto createamenuandprepareandserveanappetizer,a maincourseandadessertforfour.Eachchef’s writtenmenuhastobecompletedwithinthefirsthalfhour,withthreeandahalfhoursallowedfor preparation.Contestantsarejudgedontaste, originality,creativity,presentation,portionsize, nutrition,dress,kitchencleanlinessandtimingbya teamofprofessionalandnonprofessionaljudges, underthewatchfuleyeofExecutiveChefCameron Huley,ConseillerCulinaireduCanada.
CelebratingWorldChaîneDay2024!
Saturday,April20th
LaChaînedesRôtisseurshasawell-established internationaltraditionofdesignatingonedayofthe year(April20for2024)asWorldChaîneDay. Membershavegatheredtogetheratamember restaurantorestablishment,orathomeasafamily andwithfriends,totakepartinafestivemealover theweekendspeciallypreparedtocelebratethe joysofthetable,culinarycreativityandgood fellowshipandtomeetinauniquecontexton theDay
Thisyear’sDayfeaturedthetheme“Local culinarydelights” ,acelebrationoftheculinary specialtiesofeachregionacrossCanadathat maketheChaineanditseventssuchaspecial time.
OntheInternationalscene,allimagessubmittedto theInternationalsocialwallwillbejudgedasto “BestPicture”(alongwithtworunners-up).Winners willbeannouncedbytheendofMayanddiplomas forwinnerswillbegivenduringAGMinBordeaux
HereisasamplingofphotosfromacrossCanada coveringtheWorldChaîneDay2024weekendin manyspecialanduniqueways.
BailliagedelaNouvelle-Ecosse (SubmittedbyJolantaGrossman,Bailli)
NovaScotiaBailliageHoldsDînerAmical atEliot&Vine
OwnerJohannaEliot,MaîtreRestauranteurhosted theNovaScotiaBailliageforaWorldChaineDay eventattheirbeautifulEliot&Vinerestaurantin Halifax.WehavecelebratedtheDaywitha deliciousdinnerinthe‘FrolicRoom’-aroomthat offersguestsafeastfortheeyes:Breathtaking muralscreatedbyartistJeanBradbury,featuring paintingsandimageryinspiredbythelifeand passionsofestablishment’sowner,Johanna.
BailliagedeNewBrunswick (SubmittedbyMarioGriffin,Vice-ChargédePresse( UneCélébrationGastronomiqueduJourdela ChaîneàSt-Jean
Le21avrildernier,lavilledeSt-JeanauNouveauBrunswicks’esttransforméeenunvéritable épicentredelagastronomieàl’occasionduJourde laTerreetduJourdelaChaîne.Cetévénement exceptionnel,organiséparlaConfrériedeLa ChaînedesRôtisseursetl’AssociationMondialede laGastronomie,amisenlumièrelestalents culinairesdeseptchefsrenommésdelarégion. L’accorddesvinsétaitsuggéréparl’expertenvins etVice-ChargédePressedubaillage,MarioGriffin. Celuiquel’onconnaitcommeauteurdublogueLe Tire-bouchonGriffinapartagéavecpassionses connaissance,enprésentantlesvinsdechaque serviceauxconvives.
Ledîneramical,quiaeulieuauprestigieuxUnion ClubdeSaintJohn,aétél’occasiondecélébrerle JourdelaChaînesouslethème«Délices culinaireslocaux».Lesconvivesonteuleprivilège dedégusterunmenuexquis,mettantenavantles produitslocauxetlessaveursuniquesdu Nouveau-Brunswick.
Oysters&SnowCrab
LemenuadébutéavecdesHuîtresetduCrabe desneiges,préparésavecmaestriaparleChef BenCormierdel’OrigineCuisineMaritimeà Caraquet.Accompagnésd’unverredeNOASKA IMPULSIONdeClairdansleNord-Ouestdu Nouveau-Brunswick,cevinfaitdepommeslocales delaprovinceaétonnéavecsonstylechardonnay. Lasuitedurepasaététoutaussiimpressionnante, avecdesSaucissesetŒufs(Esturgeonacadien& Caviar)concoctésparleChefAlexHaundu
KingsbraeGardenàSt.Andrews.Ceplatcomplexe etraffinéaétésubliméparunBenjaminBridgeNV deGaspereauenNouvelle-Écosse.
LeChefThaneMalloryduGulliver’sWorldCafeà Gagetownaensuiteenchantélespalaisavecses PetitsSacsdeHomards,unecréationgourmande oùlehomardsemêleàl’ail,augingembreetaux herbesfraîchesdeGagetown,letoutprésenté dansunepâtecroustillante.UnvindeTidalBaydu vignobleMercatoracomplétél’harmoniegustative aveccevinrafraichissantdelaNouvelle-Écosse.
Le«Lasagna»revisitéparleChefJonathan MorrisondeLost&FoundIceCreametTheCraft CanteenàMonctonaoffertuneinterprétation moderneetaudacieuseduclassiqueitalien,avec unetouchedecaviarsauvageacadien.Un délicieuxPinotGrisdeMissionHillétaitàl’honneur poursonaccord.
LittleSacksofLobsters.
Lepointd’orguedelasoiréefutsansdoutelePork BellybraiséàlamodeSichuan,préparéparleChef NingHoudeMiMiMiàSaintJohn.Ceplat,richeen saveursetentextures,aétémagnifiquement accompagnéd’unShichiHonYariJunmaiSakeet d’unPinotNoirRESERVEdePeleeIsland. LeFlankSteakdeWagyudeBirdsHill,une créationduChefLucDoucetduBlackRabbità Moncton,asuivi.Marinéaucaféepoche,La RouèrechocolateDemiglaceetserviavecune
puréedepanaisaumisodeCarl.Ceplataétéune véritablerévélationaveclefabuleuxrougede MagneticHilldeMonctonavecsonMarquettede styleApassimento.Cevinaobtenuuntrèsgrand honneurenremportantunedoublemédailled’or pourletitredemeilleurvindestyleAppassimento auCanadaen2023!Pourfinirenbeauté,le Gâteauàl’érableduNouveau-BrunswickduChef JordanHoldendel’AtelierTonyàMonctonaoffert unedouceursucrée,parfaitementéquilibréeparle MagneticHillMapleSwish.
BirdsHillWagyuFlankSteak
Cettesoiréefutunhommagevibrantauxsaveurs localesetàl’excellenceculinaireduNouveauBrunswick,prouvantunefoisdeplusquela gastronomieestunartquisevitetsepartage.Un événementinoubliablequiresteragravédansles mémoiresdesgourmetsetdesgourmands.
[EnAnglais]AGastronomicWorldChainDay CelebrationinSaintJohn
OnApril21st,thecityofSaintJohninNew Brunswickwastransformedintoatrueepicenterof gastronomyincelebrationofEarthDayandWorld ChaineDay.Thisexceptionalevent,organizedby theConfrériedeLaChaînedesRôtisseursandthe AssociationMondialedelaGastronomie, showcasedtheculinarytalentsofsevenrenowned chefsfromtheregion.Thewinepairingwas suggestedbythewineexpertandVice-Chargéde PresseoftheBailliage,MarioGriffin.Authorofthe blog“LeTire-bouchonGriffin,”hepassionately sharedhisknowledge,presentingthewinesfor eachcoursetotheguests.
TheAMICALheldattheprestigiousUnionClubof SaintJohn,wasanopportunitytocelebrateWorld ChaineDay“LocalCulinaryDelights.”Guests savoredanexquisitemenuthathighlightedlocal productsandtheuniqueflavorsofNewBrunswick.
ThemenubeganwithOysters&SnowCrab, masterfullypreparedbyChefBenCormierof OrigineCuisineMaritimeinCaraquet.Pairedwith NOASKAIMPULSIONfromClairinnorthwestern NewBrunswick,winemadefromtheprovince's applessurprisedwithitschardonnaystyle.The mealcontinuedtoimpresswithSausage&Eggs (AcadianSturgeon&Caviar)craftedbyChefAlex HaunofKingsbraeGardeninSt.Andrews.This complexandrefineddishwaselevatedbya BenjaminBridgeNV(Gaspereau,NovaScotia).
ChefThaneMalloryofGulliver’sWorldCafein GagetownthendelightedthepalatewithhisLittle SacksofLobsters,agourmetcreationwhere lobsteriscombinedwithGagetowngarlic,ginger, andfreshherbs,allpresentedinacrispypastry.A TidalBaywinefromMercatorWinerycompleted thetasteharmonywiththisrefreshingNovaScotia wine.The“Lasagna”revisitedbyChefJonathan MorrisonofLost&FoundIceCreamandTheCraft CanteeninMonctonofferedamodernandbold interpretationoftheItalianclassic,withatouchof AcadianWildCaviar.AdeliciousPinotGrisfrom MissionHillwastheperfectmatch.
Sausage&Eggs(AcadianSturgeon&Caviar)PerhapsthehighlightoftheeveningwastheSlowCookedRed-BraisedPorkBelly,preparedbyChef NingHouofMiMiMiinSaintJohn.Thisrichly flavoredandtextureddishwasbeautifullypaired withShichiHonYariJunmaiSakeandaPinotNoir ReservefromPeleeIsland.TheBirdsHillWagyu FlankSteak,byChefLucDoucetofBlackRabbitin Moncton,followed.Marinatedinepochecoffee,La RouèrechocolateDemiglacéandservedwith Carl’smisoparsnippuree.Thisdishwasatrue revelationwiththefabulousredfromMoncton's MagneticHillwithitsApassimento-styleMarquette. ThiswinewonadoublegoldmedalforBest AppassimentoWineinCanada2023!
NewBrunswickMaplecakewithmaplesponge,maplewalnut meringue,maplesabayonandamilkchocolatemapleglaze
Tofinishonasweetnote,theNewBrunswick MapleCakebyChefJordanHoldenofAtelierTony inMonctonofferedasugarydelight,perfectly balancedbytheMagneticHillMapleSwish.
Thiseveningwasavibranttributetolocalflavors andculinaryexcellenceinNewBrunswick,proving onceagainthatgastronomyisanarttobelived andshared.Anunforgettableeventthatwillremain etchedinthememoriesoffoodloversand connoisseurs.
TheTeaminvolvedinthekitchenfortheWorldChainDayDiner.
WorldChaineDay CélébrationGastronomique
Oysters&SnowCrab
ChefBenCormieratOrigineCuisineMaritime, Caraquet,NB NOASKAIMPULSIONfromClair,NB
Sausage&Eggs(AcadianSturgeon&Caviar) poachedmousselinesausage/quailegg/blackmorel mushrooms/sunchokepancake/sweetpeabeurre blanc/smokedsturgeonmilkfoam/asparagus/mustard &champagnevinaigrette/63Cyolk/Emeraldcaviar CreationfromChefAlexHaun/KingsbraeGarden, St.Andrews,NB.
BenjaminBridgeNV,Gaspereau,NS
LittleSacksofLobsters
AcreamymixoflobsterwithhintsofGagetowngarlic, gingerandfreshherbsencasedincrispypastry sacks.savourycaramelizedGagetownappleand Gagetownappleciderdressedmicrogreens. ChefThaneMallory/Gulliver'sWorldCafe, Gagetown,NB. TidalBayfromMercator,Wolfville,NS
BirdsHillWagyuFlankSteak epochecoffeemarinated,tallowpoachedpotato fondante,braisedceleriac,LaRouerechocolateDemi glacéwithCarlsmisoparsnippuree ChefLucDoucet/BlackRabbit,Moncton,NB MarquetteTerroirAppassimentoStyle, MagneticHill,Moncton,NB
NewBrunswickMaplecake maplesponge,maplewalnutmeringue,maple sabayonandamilkchocolatemapleglaze
ChefJordanHolden/AtelierTony,Moncton,NB MagneticHillMapleSwish,Moncton,NB
BailliageduManitoba (SubmittedbyCameronGray,Bailli)
ManitobaCelebrateswithJeuneChefs CompetitionandDinerAmîcal
IncelebrationofWorldChaineDayweannually hosttheJeunesChefsRôtisseurCompetitionunder thesupervisionofViceCouncilCulinaire,Klaus Leiendecker.Thiseventwasheldwithsix competitorsanddinnerattendanceof103members andguests.Thewinnerofthisyears’competition wasMoonKyungzoonfromThermeaSpawhois mentoredbyExecutiveChefDarnellBanman–DarnellwonInternationalGoldinthe2019Jeunes Chefcompetition.
JeunesChefsRôtisseurCompetitionwinnerMoonKyungzoonfrom ThermeaSpa.PicturedwithViceCouncilCulinaire,KlausLeiendecker andCameronGray,Bailli
ThesixJCRcompetitorswithViceCouncilCulinaire,Klaus Leiendecker(farright).
GerryandMichelleHagglund’s“preparationforthe nextday’sWorldChaineDayevent”includesalittle treatinWinnipeg.
BailliagedeVancouver (SubmittedbyAnnCollette,Bailli)
AroundtheWorldforWorldChaîneDay
Inafeastbefittingaglobalevent,themembersof theVancouverBailliagecelebratedWorldChaîne Day2024witha“culinarytriparoundtheworld.”
TheVancouver’sWorldChaîneDaydinner,heldin theiconicrevolvingVistas360roomatthePinnacle HotelHarbourfront,sawmembersexplorethe uniquecuisineoffivedifferentnationsastheroom itselfrevolved360°eachhourtorevealspectacular viewsofdowntownVancouver,CoalHarbourand theNorthShoremountains.
MaîtreRôtisseurChefEdmundYeeandhisteam treatedgueststoaglobaltastingtourthatfeatured fiveactionstations,eachofwhichshowcasedthe cuisineofadifferentnation–France,Italy,Greece, India,andEgypt.Inanespeciallyuniqueturn,each ofChef’sYeeteam-leadchefshailedfromthe nationwhosecuisinetheybothpreparedand served,presentingaspecialopportunityforthemto showcasetheirrespectivecultures.Inaddition, eachstationwasadornedwithimages,statuary, fabric,andpicturesfromthehostcountry.
Egyptiancuisinewasoneofthefivenationsshowcased.
ConseillerGastronomiqueJimConnollyselected broadarrayoffineOldWorldandNewWorldwines fromtheChaînecellarfortheevent,whichwere roundlylaudedbymembers.Twoconvenientwines stationsweresetupfortheeventwheremembers wereabletopicktheirownfavouritewinesfor pairing.
Twolivelywinestationsprovidedguestswithaselectionoffinewines fromtheChaînecellar.
AnotherhighlightofWorldChaîneDaywasthe VancouverBailliagespopularandalwayslively silentauctioninsupportofitsscholarshipsfor youngchefsandsommeliers.Theunique combinationofactionstations,auctiontablesand winestations,togetherwiththerevolvingroom createdatrulyjoyful,festiveatmosphereenjoyed byall.
OurFrenchchefservedupDuckCassouletdeToulousewithAligot andOeufsEnMeurette. MaîtreRôtisseurChefEdmundYeesurveyshisyoungItalianchef’s preparations.Inthetruespiritofinternationaltogethernessinthe appreciationoffoodandwine,theVancouver Bailliagewaspleasedtowelcomemembersofthe VancouverchapterInternationalWineandFood Societytotheevent.
Adelightfulsilentauctionaddedanotherleveloffunandengagement toWorldChaîneDayinVancouver.
Savourypolentatoppedwithshortribragoutcomplementedbya radicchiosaladwasthefeatureddishfromItaly.
WorldChaineDay Vistas360Room PinnacleHotelHarbourfront
ReceptionCanapes
Kingcrabandlobsterrollwithcaviar briochetoast,avocadocrema Porcinimushroomterrine Charredleek,cucumberespuma
WorldCulinaryActionStations
Polentaalragudicarne
SavouryPonletawithShortribRagout Insalatacroccanteconradicchio Radicchio,Orange,fennel,Hazelnut
DuckCassouletdeToulousewithAligot Slow-cookedCasserolewithWhiteBeans,Pork, Sausages,andDuck. OeufsEnMeurette PoachedEggsonRedWinesauce Koshary
ThisdishisconsideredthenationaldishofEgypt andverypopular. Paste,VermicelliandBrownLentilsToppedwitha ZestyTomatoSauce,GarlicVinegarandGarnished withChickpeasandCrispyFriedOnions WarakEnab DelicateVineLeavesStuffedwithaFlavorfulRice, HerbsandLamb AtraditionaldishinEgyptiancuisine.Thesestuffed grapeleavesareoftenenjoyedasappetizersoras partofalargermeal,originatedintheTurkishkitchen andfromthereitmadeittotheMiddleEasternand Egyptiancuisineinthe14thcentury
Panipuri/Golgapa
Deep-FriedBreadedSphereFilledwithPotato, Onion,orChickpea. HamachaliSiddu AClassicSteamedBunwithaSavouryLentilStuffing
StuffedSquidwithBulgur
StuffedwithBulgur,Peppers,TomatoandHerbs,then GrilledandServedwithaLemonVinaigrette NTomatokeftedes TomatoFritterswithFetaandKefalogravieraCheese
DessertTable InternationalCheeseSelection PistachioMadelines GiandujaChocolatePateandSourCherry ChiliMoleChiaSeedPudding TiramisualLimone CherryTomatoTarte
VictoriaBailliageCelebrates40thAnniversary withWorldChaineDayEvent
TheelegantMarriottHotelonVictoria’sInner Harbourwelcomed35Membersandgueststo celebrateWorldChaineDay.Thetimingwas perfectasitcoincidedwiththeBailliagecelebrating the40thanniversaryofitsfounding.Oureventalso kickedofftheMarriott’sweekoffestivities commemoratingits20thyearsinceopeningin Victoria.
Membersandguestgatheratthereception.
Ourtraditionalglassof“Bubbles”,thistimeaBailly LapierreCrémant,andtheChef’splattersof seafoodhorsd’oeuvresfueledlivelyconversation andtwonewMemberswereintroducedtotheir Bailliagecolleagues.TheHotel’sGeneralManager, MichelleLeSage,iswellknowntoourBailliageasa hostatearlierChaineevents,atCanada’spremier resorthotel,alsoinVictoria.Michelleintroduced herguest,DavidRoberts,nowresidentinVictoria, followinghiscareerwithFairmontinsomeofthe world’smostexoticlocations.
Rôtisseur.
TheBailli’sspecialguestswereColinSouthcombe andhiswifeJoanne.Colinwasoneofthefounding membersoftheVictoriaBailliage.Hislongcareer inhospitality,initiallyasasommelier,alsospanned managementofhotelsinCanadaandoverseas. Hisexpertknowledgeofwinesalsobrought outstandingselectionstothemembers(including myself)inVictoria’sthen“highend”wineclub.
FromthefirstplanningmeetingwiththeMarriott’s staff,howkeenandinterestedallwere,wasreally evidentandthiswasfollowedthroughrighttothe endoftheevent.Theserviceprovidedwas outstanding,especiallyfromayoungteamthathad notworkedonaChaineeventbefore.
ExecutiveChefNeilAntolin,withthehotelsinceits opening,hadcookedforaChaineeventinhis earliercareer.Thosediningatmytabledefinitely “waxedpoetic”overthesilkinessofhisLobster Bisquewithitsdelicatefrothofchivemeringue garnish.TheSicilianwinepairingwasperfect.
FollowingthenextcourseofCrispyFirecracker glazedDucklegConfit,theBailli’susualbetweencoursecruiseamongthedinerselicitedthesame commentfrommany:“Hmmm,ifIwerehome,I wouldbeabletopickthisupwith,andlickmy fingers”……Tootrue,andmostdidtheirbestwith theirknifeandfork,resignedtoleavingdelicious littlesliversofduckmeatescapeonthebone,as platesquietlydisappeared.Finishingthelastofthe RiojaReservapairing,wassomewhatofatiny compensation.
NotoftenseenonmenusinNorthAmericaisa referencetoLetrounormand(literally,a“Norman hole”).Thisisapausebetweendishesinamulticoursemealduringwhichdinersmayenjoyaglass ofCalvadosorCalvados-soakedapplesorbet, Normandybeingfamousforitsappleharvest.Itis saidthatthebrandynotonlyhelpsmakeroomfor theremainingcourses,butalsoaidsindigestion. ChefAntolin’stakeonthis“palatecleanser” resultedinasuperbmangosorbetandCampari drizzle.
ThethemefortheWorldChaineDayphoto competitionthisyearhasafocusonlocalproduce. MostrestaurantsinVictoriaarestrongsupporters oflocalfarms.Themaincoursefeaturedlocally grownlamb,fromParryBayFarm,andtherewas nohesitationtousefingers,asFrenchedlambrack chopbonesweredelicatelynibbled.The accompanyingvegetables,especiallythe chanterelleandleekragoutwereplentiful,andthe variousflavoursincorporatedintothecoursewere verywellbalanced.Fromourcellarcamean Australian2009PeterLehmannShiraz,definitelya starwinepairingthatgarneredmanycompliments.
MarriottHotelFoodandBeverageManagerBoyanLesov.
TheCaramelizedWhiteChocolatePotdeCrème wasbeautifullypresented,anditsrichnesswas nicelyaddressedbythefrizzanteofanItalian Moscatod’Asti.
OfficierMaîtreRôtisseur,CastroBoateng,gavethe AccoladetothefifteenMarriottstaffwho participatedindeliveringthisWorldChaineDay event,presentingeachwithaChaineCertificateof AppreciationandChainebadge.ExecutiveChef, NeilAntolin,andFoodandBeverageManager, BoyanLesov,alsoreceivedagiftfromtheBailliage asdidGeneralManagerMichelleLeSage,and BailliageFounder,ColinSouthcombe.
MarriottHotelFoodandBeverageManagerBoyanLesov.
WorldChaineDay MarriottHotel
Reception
ChefSelectedAmuseBouche
BaillyLapierre-CremantDeBourgogneReserveBrut
Soup
LobsterBisque
Butterpoachedlobster,chivemeringue, lobsteressence
Ansonica,Catarratto,Grillo–DonnafugataAnthilia, 2021,SiciliaDoc,Italy
Appetizer
CrispyDuckLegConfit
Firecrackerglazed,parsnippurée,mandarinemulsion RiojaReserva–Beronia,2018,Spain
TrouNormand
MangoSorbet Lychee+Camparidrizzle
Entrée
LocallyGrownDuoofLamb
Rosemary,honey+chevrecrustedrackoflamb, roastedshallot+portdemi,lambshankcroquette, grilledasparagus,chanterelle+creamedleekragout Shiraz–PeterLehmann,2009,Australia
Dessert
CaramelizedWhiteChocolatePotdeCrème
Toastedmarshmallow,candiedpecandust Moscatod'Asti–Ruffino,2022,Italy
Coffee+Tea
ProfessionalSpotlight LindaRobinson, EchansonduCanada
Linda,DowntownCalgary,imagecourtesyofBadenRoth
FormerlyVice-EchansonandViceChancelierofthe BailliageofCalgary,LindaRobinsonhasnow assumedtheresponsibilityfortheEchansonposition ontheCanadianNationalConseil.
AmemberoftheChainesince2014andrecipientof theBronzeStarofCanada,Lindaisanexperienced wine&spiritsprofessionalandwillcontinuethe mandatetogrowtheL’OrdreMondialinCanada.
LindahashadacareerservingChaine establishmentsasafinewine&spiritsagentforthe past3decadesinWesternCanada,includingthe CalgaryRanchmen’sClub,ThePostHotelRelaiset Chateaux,theCalgaryPetroleumClub,HotelArts andtheiconicLaChaumiere,tonameafew!She wasinvitedbyChefKennethTitcombtojointhe Chaine.HewasherfirstChefasastudentinthe 1980’sattheWestinHotelinOttawa!
Lindacelebrates28yearswithPacificWine&Spirits andhasbeenPresidentofthecompanysince2005. PacificWine&Spiritsisanindustry-leading distributorservingBritishColumbia,Alberta, Manitoba,Saskatchewan,YukonandNorthwest Territories,offeringthemostauthenticandcharacter drivenbrandssince1973.Pacificwasfoundedwitha lovefordistinctterroir;theuniqueandvibrant flavoursofferedbytheirpartners,rewardingtheir thirstforoutstandingmerit.Theyspecializein enduringfamilyownedandoperatedglobalbrands fromArgentina,Australia,Canada,Chile,France, Ireland,Italy,NewZealand,Portugal,Scotland, Spain,UnitedKingdomandtheUnitedStates,to bringtheirclientsonlytheverybestinquality, innovation,andselection.
LindaRobinsonwithToniBatet,DearfriendfromwineryinSpain,at CalgaryStampede.
Lindahasspenthercareerbuildingaportfoliooflikemindedbenchmarkwine&spiritbrands.“AtPacific, weinviteeveryonetotasteandlearn.Wewantwine &spiritstobewelcoming,approachable,understood andenjoyed.Knowingthestoriesofourproducers, theirefforts,achievementsandstruggles,makesa difference.”
LindaholdsaBachelorofCommerceinHoteland FoodAdministrationfromtheUniversityofGuelph andacquiredextensivemanagementtrainingat FairmontHotelsandResorts.ShewasappointedLa ConfrariadoVinhodoPortoforhersignificant contributiontotheeducationandpromotionofport wine.In2016,LindawasappointedaKeeperofThe Quaich,anexclusiveandinternationalsocietythat recognizesthosethathaveshownoutstanding
commitmenttotheScotchWhiskyindustry.In2018 shewasinductedintotheOrdredesCoteauxde Champagne,theofficialfraternityofChampagne brandswhosemissionistopromotethevariety, versatilityandtasteofchampagneacrosstheworld. InFebruary2024,Lindawasinvitedbythe CommanderiedeBordeauxinParistojointheGala DinneratthePalaceofVersailles,agreatprivilegeof hercareer!
Thefuture?In2023,Pacificentereda3-yearjourney ofEquity,DiversityandInclusionTeamTrainingatan ISOlevel.Shesupportsthenextgenerationof hospitalitywithleadershipscholarshipsinHospitality ManagementandCulinaryArtsattheSouthern& NorthernAlbertaInstitutesofTechnology.Pacific donatesannuallytotheBritishColumbiaHospitality Foundationforhospitalitymembersinneed.Linda wasinstrumentalincreatingthefirstChainedes RôtisseursJeunesSommelierRegionalCompetition inAlberta.LindawaspleasedtojointheWomen’s PresidentOrganizationinCalgaryin2023,avery activegroupofbusinesswomen.
LindahasbeenmarriedtoherhusbandBrentfor31 years,withtwochildren,ChristopherandEmily.Chris hasjustgraduatedfromLincolnUniversitywitha GraduateDiplomainOenology&Viticulturein Christchurch,NewZealand.After13international harvests,attheageof29,Chrisstartedhis winemakingcareerwithpapersinMarch2024!Emily hasrecentlyjoinedhiminNewZealandonatwo yearholidayworkvisaafterhertimeinClassicaland SociologystudiesatQueen’sUniversityinKingston.
Whennottravelingforwork,LindaenjoysRocky Mountaintrailriding,attendingshowjumpingevents, gourmetcookingandquiettimewithfamilyatan historictinycottageinOntario’sThousandIslands!
Honours,AwardsandMedals
InternationalMedalsAwarded
GoldMedaloftheChainedesRôtisseurs
*Grimard,Hon.Normand Montreal
*MaierHans Calgary
Murakami,C.M.Takashi Manitoba
SilverMedaloftheChainedesRôtisseurs
BuschMichel Montreal
LoisGilbert Okanagan
HegnauerBeat Calgary
*PhiselJean-Claude Montreal
RichardJosefina NovaScotia
RichardRemy NovaScotia
BronzeMedaloftheChainedesRôtisseurs
DekkerMichael Calgary
DeSaulniersShaun Calgary
HansenJan Calgary
HegnauerBeat Calgary
KanuitDean Calgary
LyDuncan Calgary
McKayJason Calgary
MinersMel Calgary
Normandeau-PhiselGinetteMontreal
RobberechtLiana Calgary
StarofExcellenceAwards-Canada
GoldStarofCanada
*CharbonnierDr.Pierre Ottawa
*Grimard,Hon.Normand Montreal
LittlepageJack Victoria
*MaierHans Calgary
SilverStarofCanada
AllemaierMichael Calgary
BrintnellWade Edmonton
CharltonRobert Vancouver
ClarkeJason Toronto
FindlayCynthia Calgary
GabelGail Victoria
GreenSusan Edmonton
GrayCameron Manitoba
GuetgJori Calgary
HannaSamir Montréal
HegnauerBeat Calgary
ItoTakashi Victoria
JaegerScott Vancouver
JonesEric Toronto
46
MartiBruno Vancouver
Murakami,C.M.Takashi Manitoba
ParkinsonVincent Calgary
TetraultDavid Calgary
KanuitDean Calgary
LawrenceClayton Manitoba
LegendreMarie-MadeleineOttawa
LittlepageJack Victoria
*MastalirPaul Calgary
MirlycourtoisBernard Manitoba
*MurrayAlec Edmonton
Normandeau-PhiselGinetteMontreal
PainsiFritz Calgary
RichardJosefina NovaScotia
RichardRemy NovaScotia
RuddickJane Vancouver
*SetoFong Calgary
WilsonMark Calgary
*Deceased
BronzeStarofCanada
AnfindsenAnne Edmonton
BateyMatthew Calgary
BauerfindSusan Calgary
BrintnellRobert Edmonton
BrintnellWade Edmonton
BuchananCarol Calgary
*BurtJim Manitoba
CeapaDorina NovaScotia
CeapaCornel NovaScotia
CharltonRobert Vancouver
CogganRon Calgary
ColletteAnn Vancouver
EitzenbergerAdolf Vancouver
GabelGail Victoria
GriersonRuth Vancouver
GrimesMichael Manitoba
GrossmanCyndi Toronto
GuetgJori Calgary
HansenJan Calgary
Ion-BrownToni-Marie Calgary
JonesEric Toronto
KembleFrank Victoria
LiuErnest Toronto
MartiBruno Vancouver
MastalirNorman Calgary
MehwanHarjeet Edmonton
MilaireRoland Vancouver
MinersMel Calgary
NortonCraig NovaScotia
*PhiselJean-Claude Montreal
RobinsonLinda Calgary
*SavinWilliam Calgary
*SchellErnst Manitoba
ScorgieJoseph Calgary
TreadwellStephen Vancouver
TyronJohn Manitoba
TysonAlan Victoria
WilsonMark Calgary
WrightOwen Vancouver
CommandeurAwards
GrandOfficierCommandeur(50yearsmembership)
MartiBruno Vancouver
GrandCommandeur(40yearsmembership)
BrintnellRobert Edmonton
PainsiFritz Calgary
TetraultDavid Calgary
OfficierCommandeur(30yearsmembership)
AlexanderJohn Manitoba
BasitAChoudy Toronto
BelRichard Manitoba
BellSam Calgary
BuschMichel Montréal
CironeItalo Toronto
CogganRon Calgary
DeAngelisJoseph Calgary
EitzenbergerAdolf Vancouver
GreenSusan Edmonton
GuetgJori Calgary
HannaSamir Montréal
Hegnauer,Beat Calgary
IrwinRichard NovaScotia
JaworskiJames Manitoba
Josephson,Joshua Toronto
KembleFrank Victoria
KirkwoodElizabeth Vancouver
LarsonMartin Edmonton
LeBlancRaymond NovaScotia
LittlepageJack Victoria
LownangWilson Vancouver
MartinHerve Vancouver
MilaireRoland Vancouver
Murakami,C.M.Takashi Manitoba
PechtelWilliam Edmonton
PedersenWilliam Vancouver
PedersonWilliam Vancouver
RichardRemy NovaScotia
OfficierCommandeur(Continued)
RuddickJane Vancouver
SantoDr.William Toronto
SchwarzGeorges Calgary
StrikeLeslie Vancouver
TitcombKenneth Calgary
TrenkeNick Calgary
ViereckLyle Victoria
VoegliHans Edmonton
WannerHans Calgary
WatkinsBeverly Victoria
YipJannie Victoria
Commandeur(20yearsmembership)
AmysNecia NovaScotia
AnfindsenLaurieJane Edmonton
ArletteValli Calgary
BalciunasRennie Manitoba
BauerfieldSusanJoy Calgary
Balone-BrownJudith Vancouver
BernerAndre Vancouver
BernerMonique Vancouver
BrintnellWade Edmonton
BrownRandall Vancouver
BuchananCarol Calgary
BurchertStephe Nanaimo
BurtJames Manitoba
ChadwickJennifer Montreal
CharltonRobert Vancouver
ChubachiYoshitaka Calgary
ConnollyJames Vancouver
CretneyKen Vancouver
CrichtonAndrew Calgary
DanguyJean-Louis Manitoba
DeNardiMaria Manitoba
DeNardiThomas Manitoba
DoucettePaul Edmonton
DukePeter Manitoba
DunlopJannetta Vancouver
FelicellaJohn Vancouver
FindlayCynthia Calgary
FilipchukRobert Edmonton
FlahertyDavid Victoria
FriesenDenise Winnipeg
GabelGail Victoria
GrahamPeter Edmonton
GrayCameron Manitoba
GrimesMichael Manitoba
HannaIhab Montreal
HillsMark Vancouver
HourstonJames Vancouver
HoyerJohn Nanaimo
ItoTakashi Victoria
48
JacobsMichel Vancouver
JensenKaren Victoria
JohnsonGeoffrey Toronto
JonesEric Toronto
JoySusanna Toronto
KanuitDean Calgary
KennedyRoger Manitoba
KirkwoodElizabeth Vancouver
LawrenceClayton Manitoba
LeaheyDennice NovaScotia
LeeBernard Edmonton
MaccorquodaleCameron Calgary
MichasiwDale Manitoba
MirlycourtoisBernard Manitoba
MorariWilliam Toronto
NorrieBryan Winnipeg
PanaraGuido Calgary
ParkinsonVincent Calgary
Petley-JonesMatthew Vancouver
PosteraroGuiseppe Vancouver
PringleSusanne Ottawa
RagoCarmelo Edmonton
RichardJosefina NovaScotia
RothwellRobert Vancouver
SchultzeThomas Toronto
SeagerMary-Jane Manitoba
SetoRichard Calgary
ShackletonNelles Victoria
Shakir-HannaMargrit Montreal
SpurrellAlice Vancouver
StephenDouglas Manitoba
SungSonny Edmonton
TothKevin NovaScotia
ViauJacques Montreal
VryenhoekLucy Calgary
WatkinsBeverley Victoria
WilsonWattDon Calgary
WojakowskiJoseph Manitoba
YakimetsWalter Edmonton
LaChaîne–CoasttoCoast–
BailliageduMontréal
(SubmittedbyMélanieCourtemanche, Vice-ChargéedePresse)
LeBaillagedeMontréalasoulignél’arrivéedu printempsavecun«sublimissimeRoyalAfternoon Tea»auFairmontLeReineElizabeth,le17mars 2024.Cetévénements’estdéroulésousles généreuxauspicesdeDavidConnor,notrecher vice-conseillergastronomique,vice-présidentdu groupeFairmontetDirecteurgénéralde l’établissement,ainsiqueJean-MarkLéon,chef exécutifdeslieux.Lesmembresetleursinvitésont puserégalerd’undélicatfestinlorsd’uneaprès-midi conviviale,détonnantagréablementdenos habitudes«nocturnes»,pourciternotrebaillide MontréalMartinL.Leclerc!
Lesbullesouvraientlebalgrâceauxverresde ChampagneLouisRoedererCollectionBrut,avant quenouspassionsàdesbouchéessucréeset saléessucculentes,letoutsavammentaccompagné d’unthédélectable.
Côtésalé,soulignonstoutspécialementles sandwichsdesaumonfumédechezMonsieur Émile,des«cupcakes»auchorizodelabelle régiondeCharlevoix(glacéaumascarpone,riende moins!),desmacaronsdefoiegras(lerêve!)ainsi qu’unluxueuxpétoncleàlatruffequienchantèrent lesconvives
ProfessionelduBailliageNationalduCanada;MartinLeclerc,Baillide Montréal;DavidConnor,Vice-ConseillerGastronomique;Julien Dancause,Vice-Argentier;FlorimondHannoteau,Vice-Conseiller Culinaire;MélanieCourtemanche-Dancause,Vice-ChargéedePresse.
MichelBusch,BailliHonorairedeMontréal,ConseillerHonoraire ProfessionelduBailliageNationalduCanada.
Dessconesencorechaudsetmoelleuxsurlesquels nousavionsétaléunegénéreusecrèmeDevonshire précédèrentlesbouchéessucrées:latartelettede pommeTatinfutlastardel’événement,aucentre d’unplateauquiréunissaitmacaron,gourmandiseà l’orange,clubamandesetfondantauchocolat!
LaChaîne–CoasttoCoast–
BailliageduMontréalcontinued
[EnAnglais]
TheBailliagedeMontréalcelebratedthearrivalof Springwitha“sublimeRoyalAfternoonTea”atthe FairmontQueenElizabeth,underthegenerous auspicesofourVice-ConseillerGastronomique, vice-presidentoftheFairmontgroupandDirector Generaloftheestablishment,aswellasJean-Mark Léon,executivechef.MembersoftheChaineand theirguestsenjoyedadelicatefeastduringa marvellousafternoon,notingthatitwasparticularly splendidtomeetatasunniertimeofday,contraryto ourmore“nocturnal”habits,asourBaillideMontréal MartinL.Leclercwittinglyputit!
Expliquercequiestdisponible/Explainingwhatisavailable.
GlassesofChampagneLouisRoedererCollection Brutsetthefestivetone,beforesettlingdownfor sweetandsavourydelicacies,alongwitha comfortingcupoftea.
Onthesavouryside,letushighlightthesandwiches layeredwithMonsieurEmilesmokedsalmon, “cupcakes”withchorizofromQuébec’sbeautifuland renownCharlevoixregion(glazedwithmascarpone, noless!),foiegrasmacarons(whatadream!)aswell asaluxuriousscallophighlightedwithatouchof trufflewhichdelightedeveryonepresent.
Warmandfluffysconesonwhichwespreadanohso-generousamountofDevonshirecreampavedthe waytosweets:apommeTatintartstoletheshow, surroundedbymacarons,orangegourmandises,an almonddessertandachocolatefondant!
LaChaîne–CoasttoCoast–
BailliageduManitoba
(SubmittedbyCameronGray,Bailli)
TheManitobaBailliagehasenjoyedanactivedinner scheduleoverrecentmonthswhichhassignificantly enhancedtheenjoymentofourManitobawinter.
OurChapîtreDinneratBreezyBendCountryClubin November2023sawtheinductionofnew Professionals,ChevaliersandRôtisseursmembers. TheoutstandingcuisineofExecutiveChefKlaus Leindecker,ViceCouncilCulinaire,washighlighted, assistedbyhistop-notchbrigade.
ChefRôtisseur,BlairSchryer,hostedamarvelous DinerAmicalinJanuaryatSouthwoodGolf& CountryClubtothedelightofallinattendance.This wasBlair’sfirstDinerAmicalandwecertainlylook forwardtomanymoreintheyearsahead.
Thegracefulserviceandperfectlymatchedwine selectionsfortheeventshostedbyBlairandKlaus complimentedtheirvisionofhowaChaineevent shouldunfoldandbeenjoyedbyattendingmembers. Theydeserverecognitionandcongratulationsfor theirextensivepreparationsinensuringsuch successfulevents.Appreciationisalsoextendedto theteamatKeastonWineMarketforworking collaborativelywiththesechefsinselectingand pairingappropriatewines.
InMarch,ourBailliagehostedtheannualRRC PolytechScholarshipDinerAmical.Thisdinnerand our$4,000scholarshipcommitmenthasprovided significantsupporttotheHospitalityandCulinary Artsstudentsastheypreparetoenterthehospitality industry.Thestudentsplan,prepareandservethis DinerAmicalaspartoftheirannualcurriculum.
Thecalendarofeventsfor2024promisesavery activeyearfortheManitobaBailliage.
LaChaîne–CoasttoCoast–
Bailliagedel’AlbertaàCalgary
(SubmittedbyAshleyJames, Vice-ChargéedePresse)
l’OrdreMondialatClosdelaOysterBarre
Memberandguestresponsewassooverwhelming forthisevent,thatClosdelaOysterBarreactually hostedtheBailliagefortwodaysinarowto accommodateallthemembersthatwereeagerto attend.Weextendourappreciationtoeveryoneat ClosdelaOysterBarreformakingthisevent happen!
Membersandguestsgatherforevent.
ItwasratherchillyinCalgaryheadingovertoClose Barre,andlookingoutofthewindowintothestreet duringdinnertherewasadustingofsnowfalling aroundus.IhadtheopportunitytospeakwithMatt BateyabouthowtheconceptofClosdeLaOyster Barrecametobe.
ItfounditsbeginningsattheOperaRoom(the beautifulfunctionroomatTeatro’s)duringthe pandemic.Teatro'sSommelierTaylorSimpsonhad anideaofhowtofillthisroomwithdinersthatcould onlydinewiththeirownfamilymembers,andClos delaOysterBarrewasformed.In2023when functionspaceswerebeingusedagain,theOpera roomwentbacktobeingthat,andVendomeand ClosBarrewerecreatedinitspresentlocation.
Uponarrivalweweregreetedwithacoconuttostada daiquiri,alongwiththreeuniqueandtastycanapes: LobsterDogs(Housemadelobstersausage,iceberg lettuce,oystermayo,briochenewEnglandbun); ChickenLiverMousse(Crostini,roastedgrape, thyme)andSmokedFishBrandade(Fermented jalapeñoaioli).
LaChaîne–CoasttoCoast–
Bailliagedel’AlbertaàCalgarycontinued
Havingenjoyedourcocktailsandcanapesitwas timefordinner.Vice-EchansonLlynStrelau welcomedthegrouponthefirstThursdaynight,with BailliJoeScorgietakingoveronFriday,followedby MattBateywhodeliveredanintroductionaboutthe evening,thefoodandthewine.NextTaylor explainedthatourwinepairingsfortheevening wouldnotbelistedonourmenus.
FogoIslandFlounder.
Eachcoursehadbeenpairedwithtwodifferent selections,onemoretraditional,andoneslightly more“outofthebox”.Afterweenjoyedeachcourse, Taylorthenexplainedthedecisionbehindhispairing alongwithsomeinformationabouttheselection.
PinaColadaBakedAlaska.
Asdinnercametoaclose,thesnowasstillfalling. Llyn,orJoe.thankedtheteamofClosBarre,along witharoundofapplauseforthebrigadeandtheir dedicationlookingafterusononeofthesetwo deliciousevenings.Thoseofusthatattendedonthe Thursdayweresworntosecrecythatwewouldnot revealthesplendorsthatweretocomeforthose attendingthenextevening.
ClosdelaOysterBarre l’OrdreMondial
OysterEscabeche
Chorizo,pickledveg,warmmayo SalmonTortellini
Everythingbagelconsommé,pickledshallot,dill crémefraiche,salmonroe
FiveAliveGranita(FeelAlive)
FogoIslandFlounder
Carrotpavé,redcabbagepurée,fishjus,herb espuma
PinaColadaBakedAlaska Coconutrum
Mignardise Coffee+TeaFlavoredGummyBears
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Bailliagedel’AlbertaàCalgarycontinued
DînerAmicalatCarriageHouse
WithourfirstDînerAmicaloftheyear,wewere anticipatingaremarkableevening.TheCarriage Housewelcomedusbyservingchampagneand threetastyhorsd’oeuvres.Theroomlooked stunning.Redlightslitupthewallsgivingtheroom aninvitingglow,whilethetablecenterswereunique andtasteful.Havingtakenourseats,BailliJoe Scorgieremindedusoftherulesofthetable,and dinnerbeganwithhomemadebreadandsagebutter thathadbeencreatedforusthisevening.The eveningbeganwithopeningremarksfromCalgary BailliJoeScorgie,whointroducedourguestsand remindedusoftherulesofthetable.Anoutstanding sixcoursedinnerfollowedcomplementedbythe perfectwines.
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CamPinkney,MaîtreSommelierexplainsawinechoice.
MilkChocolateDome.
Attheconclusionoftheevent,bothbrigadesentered thebararea,greetedbyaroundofapplause.Joe Scorgiegavetheaccolade,highlightinghowthis eveningcametogetherwiththeholytrinityofChaîne dinnermenus:FoieGras,Caviar,andLobster.Not forgettingeverythingelsethatweweretreatedto: truffles(ohthetruffles),lamb,oysters,thelistgoes onandon.Remarkingontheastutewineandfood pairings,healsonotedthateachwinewasservedat itsperfect,individualtemperature.
Thebrigadefortheeveningjoinedusinthe ballroom,accompaniedbyawell-deservedstanding ovation.Joeaskedtheassembledfrontofhouse brigade,‘Whichofyoujustexperiencedyourfirst militarystylebanquetserving?’Theyallraisedtheir hands,theywereexceptional.
AsistheCalgaryBailliage’stradition,twoplates werepresentedinrecognitionoftheexceptional effortsoftwomembersoftheCarriageHousestaff, onefromthekitchenbrigade(orheartofthehouse) andanotherforthefrontofhousebrigade.Forthe HeartoftheHouse,LinoSavino,DirectorofFood andBeverageandExecutiveChefreceivedthePlate whileCamPinkney,FoodandBeverageManager washonouredwiththeFrontoftheHousePlate.
CarriageHouse DînerAmical
AmuseBouche
Pickled&CrispZucchini HoneySoyDressedoverTahiniHummus 2021Reva–SauvignonGris/SauvignonBlanc Monforted’Alba,Piedmont,Italy
PalliserBread
CucumberCarpaccio
NdujaGrema,HouseCrouton,Tomato&BasilOil 2021GerardBertrand‘Cigalus’–Chardonnay/Viognier/SauvignonBlanc IgpAudeHauterive,SouthernFrance
Clam,Pancetta&ChiliConsume JumboCouscous&CharredTomato 2017Quails’GateStewartFamilyReserve–PinotNoir–Magnum OkanaganValley,BritishColumbia,Canada
PuttanescaBraisedBracerolewithFlankSteak ItalianSausage,Prosciutto,Provolone&CreamyPolenta 2020ChateauPontetTeyssier‘GrandCru’–Merlot St.Emilion,Bordeaux,France
Cleanser
GrapefruitGranita,PearSorbet&SoakedPear
Garlic&HerbRubbedLambRack Horseradish,Honey&Carrot,CharredBroccolini 2018GhostBlockEstate–CabernetSauvignon Oakville,NapaValley,California,USA
Dessert
MilkChocolateDome, RaspberryCremo,Meringue,MicroSponge, BloodOrangeLace TaylorFladgate‘GoldenAge’50-Year-OldTawny DouroValley,Portugal
LaChaîne–CoasttoCoast–
BailliagedeL’AlbertaNord
(SubmittedbyMonicaBarclay, Vice-ChargéedePresse)
TheBailliagedeL’AlbertaNordheldtheirAnnual GeneralMeetingandNewMemberInductionon March24,2024attheEdmontonExpoCentre. Therewere10newmembersinductedand2 promotions.TonyCatanese,BailliDéléguédu Canadawastheretoformallyreceiveandinductthe newmembers.
Followingtheinductionceremonymembersand guestsweretreatedtoanoutstanding6-course menupreparedbyChefJijuPaulandhisteam.
HighlightofthedinnerwasadishofSturgeon& CaviarthatwasservedduringtheculinaryOlympics inGermanybyTeamCanada-whichwasledby EXPOCentreSousChefRahilRathod.Thisdish wonagoldMedalinthecompetition.
LaChaîne–CoasttoCoast–CoasttoCoast–
BailliagedeVancouver
(SubmittedbyAnnCollette,Bailli)
HolidaysatTheHartHouse
OneofthethingsVancouverChaînememberslook forwardtoinDecemberisrevisitingtreasured traditions,nottheleastofwhichisourholidaydinner withChaînemembersandfriends.Themembersof theVancouverBailliagerecapturedalittleofthe nostalgiaofpastcelebrationsbyreturningtoThe HartHouseRestaurant,nowundertheculinary directionofExecutiveChefRaúlCopeteVazquez.
VancouverChaînemembers(ltor)MattPetleyJones,JudyBaloneBrownandRandyBrowntoasttheholidays.
Thecharming1911TudorRevival-styleHartHouse mansion,withitshandsomelyappointedEdwardianstyledecorandlovelyviewsoverlookingDeerLake, exudesthegloryofabygoneeraandhaslongbeen afavouriteoflaChaîne.Itprovidedtheperfect backdropforanelegantandverycollegialdinner.
ChefVazques,whohailsfromSpainandhascooked forMichelin-ratedrestaurantsinthatcountry,created acustommenuforourdinner,eachdishreflecting hisvisionandculinarysensibilities,whicharedeeply influencedbyhisSpanishroots.TheSablefishCrudo andperfectlypreparedDuckBreastwithFoisGras werespecialtriumphs.
Thewinepairings,coordinatedbyConseiller GastronomiqueJimConnolly,featureda combinationofOldWorldandNewWorldwines, includingBlueMountainBrut,whichisarguablyone ofBC’sbestsparklingwinesandperfectfortoasting theholidaysandeachother.
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BailliagedeVancouvercontinued
BailliagedeVancouver.
TheHartHouse HolidayDînerAmical Canapés
GrilledOctopus,FondantPotato,RomescoSauce
BraisedLamb,Focaccia,MintYogourt CaramelizedOnion&BrieTart BlueMountainBrut,OkanaganValley,BC
SablefishCrudo
PickledFresnoPeppers,ShavedKohlrabi, CompressedApples, Lacto-FermentedAppleJuice,LemonZest 2021HubertBrochardSancerre
SearedDuckBreast&FoieGras BCChanterelles,ChanterelleCrema,PedroXimenezSauce 2020BlueMountainReservePinotNoir, OkanaganValley,BC
BraisedBeefShortRib ConfitLeek,CauliflowerGratin,TrufflePommePurée, BraisingJus 2012RogerSabonChâteauneuf-du-PapeReserve
ParisBrest
ChocolatePralineGanache,CandiedHazelnuts,Chantilly 2018ChâteauLaRameAOCSainteCroix-du-Mont
CheeseWine&Swine
AchillywinterdayinVancouverwasdelightfully warmedbyarelaxedculinarysocialthathasbecome somethingofafavouriteamongChaînemembers–ourannualexplorationofwineandcheesepairings. However,thisyeartherewasanaddedtwistaswe enjoyedCheese,Wine&Swine(a.k.a.curedham)–thethreeclassiccomponentsofgreatcharcuterie.
Theevent,heldinthehomeofBailliAnnand ChevalierGuyCollette,comprisedaside-by-side tastingofeightoftheworld’smosticoniccuredhams (plustwofineFrenchporkpatés)accompaniedby eightEuropeancheesesspeciallyselectedto harmonizewiththemeats.Theselectionofmeats andcheeses(fromFrance,Germany,Spainand Italy)werearrangedbycountryandwereeach complementedbyclassiccharcuterie accompaniments,someofwhich wereuniquetothenation.Therangeoftasty complementsincludedgrapes,baguetteslices, olives,quincepaste,figjam,toastedalmonds,dried apricots,grainymustard,pumpernickelbread, pretzels,pickles,breadsticksandmore.
Theopportunitytotastecuredhamsfromdifferent countrieswasparticularlyinteresting.Althoughall weredry-cured,eachpresentedadistinctiveflavour thankstofactorssuchasthebreedofswine,the feedingoflivestockandwidevariationsin preparationofthemeat.
LaChaîne
BailliagedeVancouvercontinued
CheeseWineandSwinePairings
FRENCH
CampagneParisienCoarsePaté MushroomArmagnacPaté BrieNormandie(Costco) Compté
2008ChateauChasseSpleenHautMedoc 2009LouisJadotBeaunePremierCru
SPANISH
SerranoJamon IbericoJamon 12-monthManchego QuesoSemicurado
1992QuintadoVesuvioVintagePort 2001FaustinoGranReservaRioja
ITALIAN
ProsciuttodiParma CutellodiModena Asiago Provolone
2012Castel‘inVillaChiantiClassico 2012CesariValpolicella
GERMAN
SchwartzwalderSchinken WestfalianHam ButterKase
AllergauEmmenthal
2014Dr.Paully-BergweilerRiesling 2015GustavAdolfSchmidtRieslingSpätlese
Thewinepairingsfortheeventwerecuratedby ConseillerGastronomiqueJimConnolly,who presentedaninterestingassortmentFrench,Spanish andItalianreds,Germanwhites,ExtraTosoReserve sparklingandportfromourownChaînecellar.The exceptionalSpanish2001FaustinoGranReserva Riojaprovedtobeoneofthestarsoftheshow!
Ashasbecomeourcustom,attheendofthe eveningguestswereprovidedpaperplatesand invitedtotakehomegenerousslicesofalltheir favouritemeatsandcheesestoenjoylater.
ATasteofIndiaatVij’s
ThefirstdayofSpring2024sawmembersofthe VancouverBailliagegatherforatasteofIndiaatone ofthecity’smosticonicrestaurants–Vij’s–the creationoffoundingchef,owner,andRenaissance manVikramVij,whoisarguablyasinterestingand colourfulasthefoodheserves.
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Vikram,adornedinhissignaturescarf,welcomed memberstothebeautifullyappointedrooftopgarden ofhisrestaurantforafive-coursedinnerthat showcasedhisuniqueinterpretationsofthearomatic cookingofhishomeland,whichhesayswasinspired byhismother’scooking.“Afoodwriteronceasked meforbutterchicken,”saidVij.“Itoldher‘Idon’tdo butterchicken,butsitdownandI’llserveyou somethingIknowyou’lllike.’”Vijwasright.Thatfood criticwroteaglowingreview.Thirtyyearslater,Vij’s istherecipientof“BibGourmand”designationfrom Michelin.
Thehome-styleBengalicurrychickenwasservedwiththe bestNaanbreadmembershadevertasted!
Ourdinnerfeaturedaprogressionoffivebeautifully prepareddishescompletelyoriginaltoVij’skitchen, eachanhomagetohishomeland.Thehighlightwas Vij’swine-marinatedpopiscles–marinatedlambribs servedontheboneandnestledontopofturmeric andspinachpotatoes.
Vij’swine-marinated“lambpopsicles”areamonghis best-lovedsignaturedishes–oftenimitated!
Wineisn’tnormallyassociatedwithIndiancuisine, buttruetohisdesiretobeuniqueinallthings,Vij developedhisownredandwhiteprivatelabelblends (inpartnershipwithtwoOkanaganwineries)topair perfectlywiththespicesofhisfood.HiswhiteVij’s MalaBlendFreedomPeacockcomplementedthe chickencurryperfectly,asdidVij’sLanternBlendred withthelambpopsicles.
Attheendoftheevening,Vijproudlyintroducedhis cooks–agroupofseventalentedwomenchefs, manyofwhomhaveworkedwithhimforthepast25 years.“I’msoproudofmyteam,”gushedVij,holding hishandtohisheart.“Whenyoueatourfood,you don’tjustexperiencetheflavours,youfeelthelove.” Yes,Vikram,wetrulydidfeelthelove.
Vij’s ATasteofIndia
Canapé
VegetablePakoraswithDateChutney BottegaProsecco
PotatoandRedBellPepperSamosa onCoconutCurry BottegaProsecco
ChickeninCreamyBengali-styleCurry WithSpicedNewPotatoesandSproutedLentilSalad Vij’sMalaBlendFreedomPeacock
LaChaîne–CoasttoCoast–
BailliagedeVictoria
(SubmittedbyGailGabel,Bailli)
TheInnatLaurelPoint
TheviewfromTheInnatLaurelPointwas spectacular,astwentyChaîneMembersandguests gatheredforourfirsteventoftheyear.Victoria’slast fewdaysofwintersportedbrilliantsunshine,record hightemperaturesandtheperfectambiancetodine overlookingscintillatingbluewater,asharbourseals frolickedinthegentlewakeofpassingsailboats.
Ontheirarrival,thehotel’sGeneralManager,Eda Koot,andherguest,Vancouvermember,Jim Connolly,werewarmlywelcomedbytheirVictoria colleagues.Then,elegantlypresentedmarinated oysters,aradishmasqueradingasamini“toffeeapple”,smokedsturgeonandcaviarwereenjoyed withourreception’straditionalglassof“Bubbles”.
Marinatedoysters.
MovingontodinnerintheAurarestaurant,Maître RôtisseurandExecutiveChef,KenNakano, introducedeachcoursethroughouttheevening.
Presentationwassimplystunningandfrankly,many ofuswerelostforwords,asthedesignandplating ofeachcourseseemedeclipsedbythenext.While themealwasJapanese-styleforward,ChefNakano highlightedseveralunusualingredients,suchas Dogwoodcherries,grownonsiteintheproperty’s extensivekitchengarden.Nettlepistouand crystallisedGrandFirleavesweredeliciously surprisinggarnishes.
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BailliagedeVictoriacontinued
Aura’sculinaryteamtakesgreatprideinitssupport oflocalproducersformeats,seafoodandtheentire harvestofsomefarms.TheInnspecializesin“small plate”menus,providinganopportunitytosamplea selectionoftemptingdishes,ratherthantheusual oneortwo.ThemenushowcasedChefNakanoand histeam’screativityinintroducingunusualand eclecticflavours.
VesperZhu.
Asistheircustom,thewinepairingswerepresented ateachtable,byindividualAurastaff.Atourtable wewereexceptionallywellinformed,byVesperZhu, whoisstudyingatthethirdlevelofherSommelier training.
Inaddition,ChefNakanospoketotheOsakeMirai SparklingSake,producedbyMasaShiroki,an artisanSakemakerandproprietorofthefirst boutiquepremiumsakewineryinCanada.Basedin GranvilleIsland,productionistotallycontrolledfrom growingthespecialricethroughtothebrewingof smalllotsoffinishedproducts.Ifyouhavenottried theirSparklingSake,youareinforatreat.
ChefNakanohasasecretweaponintheculinary team,aPastryChefparexcellence,whodelivered themostdelectableandelegantlypresented dessertsandanexquisiteselectionofminiature Migniardise.Picturemorselsbarelymorethanhalf aninchindiameter,eachuniquelyshaped,flavoured anddecorated,somewithgoldleaf.Myfavourite wasthetinyflutedpastrywithawhispoflemonglaze andsliverofrind.Itjustmeltedinthemouth,yum!
LaChaîne–CoasttoCoast
BailliagedeVictoriacontinued
BailliGailGabelandVice-ChargedeMissions,Allan Tyson,presentedCertificatesofAppreciationtoeach oftheteammembers.ChefNakanoalsoreceived hisSilverCommandeurAwardandheand RestaurantManagerKatieAlva,eachreceiveda specialgiftfromtheVictoriaBailliage.
MaîtreRôtisseurandExecutiveChef,KenNakanoandhisBrigade receivedcertificatesofappreciationfromBailliGailGabelandViceChargedeMissions,AllanTyson.
GeneralManager,EdaKootspokeattheendofthe evening,expressingherthankstotheBailliagefor choosingtoholdthiseventatAura.Shetouchedon themanychallengesthatthepropertyfacedduring andafterCOVID.Theclosings,reopening,rebuilding andretrainingofloststaffteamstookanenormous tolloneveryoneaswellasthebusiness.Ourevent tonightwasthefirstChaînequalityfunctionthatthe propertyhasfeltreadytohostinseveralyears.From commentsmadebythoseattending,andinbaseball terminology:ILPhitthiseventoutofthepark!
TheInnatLaurelPoint
OpeningOvertures
Radish CulturedButter Oyster BlackBean,BullKelp SmokedSturgeon Caviar VeuveduVernayOrganicBrut,FR
PreludeofTastes
ShoyuParkerHouse KasuButter KombujimeBeefCarpaccio DogwoodCherry“Boshi" NigoriSakeCuredFoieGrasMilleFeuille CrystalizedGrandFir OsakeMiraiSparklingSake,BC
DiscoveryEnsemble
SaltGrilledMackerel HumpbackShrimpSalad,NorthernLightsRice 2019BodegasItsasmendiNº7,SP
PalateIntermission YuzuGreenAppleGranite
CulinaryCrescendo
KojiRibEyeCap BoneMarrow,OxtailCroquette BlackTruffleSoyGlaze SpringVegetables Potatoes,Nettlepistou 2019MauroSebasteBaroloEdizioneLimitata,IT
SweetEpilogue
BananaMilkCake
BananaIceCream ToastedMilk+HazelnutWaferCrunch DisznókóTokaji5Puttonyos
Mignardise