la Chaine in Canada Dec 2023

LA CHAINE in Canada

VOLUME 22 – ISSUE 2 DEC 2023

Toronto – National Meeting 2023 in Review IN THE NEWS – 2023 INTERNATIONAL & NATIONAL YOUNG CHEFS & SOMMELIERS COMPETITIONS LATEST CANADIAN EVENTS – FROM COAST-TO-COAST

Bailliage Val d’Okanagan Holds Kelowna Polo Classic Canada to Host International Jeunes Sommeliers Competition Value Added Offer now available from Opimian New National Conseil members and Bailli in Halifax

CONTENTS

SOMMAIRE

3

Note from Bailli Délégué

Un mot du Bailli Délégué

4

Bailliage du Canada —Chapître du Canada 2022 National Meeting in Review (Toronto, October 26 – 28, 2023)

Bailliage du Canada — Chapître du Canada Réunion nationale 2022 en revue (Toronto du 26 au 28 octobre 2023)

23

Professional Spotlight – The Chefs of the 62nd Canadian National Meeting

Professionnels en vedette – Les Chefs de la 62e Réunion Nationale Canadienne

27

The National Young Chefs Competition

Concours National des Jeunes Chefs Rôtisseurs

33

People & Places – Kelowna Polo Classic

Personnes et lieux – Kelowna Polo Classic

35

Report on The International Young Chefs Competition 2023

Concours Jeunes Chefs Rôtisseurs International 2023

41

International des Jeunes Sommeliers 2023 (Canada to Host Competition in 2024!)

International des Jeunes Sommeliers 2023 (Le Canada accueillera la compétition en 2024!)

45

IN THE NEWS — Windsor Bailliage & 2024 International Dates

LES NOUVELLES — Bailliage de Windsor et dates internationales 2024

48

Chaine Canada Foundation Update

Mise à jour de la Fondation Chaine Canada

50

In Memoriam — Antonio Grande

En mémoire - Antonio Grande

51

National Conseil & Bailli Updates

Mises à jour des Conseils et Bailli nationaux

53

Opimian Special Value-Added Offer

Offre spéciale à valeur ajoutée Opimian

54

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 take a moment to forward your revised information to Ruth Grierson, National Chargée de Missions by email at ruth_grierson@telus.net You will be sent an email notification when the next 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

Greetings from your Bailli Délégué,

It is such a pleasure to be able to report that 2023 finally feels like normal….at least a new normal.

In addition to the usual Holiday Season preparations, your Board, Baillis and local Leaders have been very busy. We have reinstated or inducted over 100 new members into our organization. This is in addition to over 150 reinstatements and inductions in 2022. Our retention rate is also at an all-time high. We are so grateful to see so much interest in la Chaine.

Induction events kicked off in October at a successful Grand Chapitre in Toronto. Soon thereafter, induction events were held at almost all of our Bailliages, from Coast-to-Coast. I encourage you to review the many articles in this issue. They will give you a small ‘taste’ of the cuisine and camaraderie enjoyed by all who attended these and other events over the past 6 months.

I am also happy to report that we recently hosted a successful Young Chef Rôtisseurs Competition in Winnipeg. Congratulations to Sydney Hamelin from Vancouver who will represent Canada at the 2024 International Young Chef Rôtisseurs Competition in Budapest Hungary.

Looking forward to 2024, your leadership group will continue to focus on membership growth, with a particular emphasis on attracting youth members. Leadership renewal is also high on our priority list.

So, if you have an interest in serving on local Councils and/or know of individuals who would enjoy la Chaine, please do not hesitate to let me or your local Bailli know.

In 2024, Canada will proudly host the International Young Sommelier Competition in the Okanagan Valley and Calgary. Plans to receive and host the many competitors, judges and other international guests are well underway. Calgary will also be celebrating it’s 50th Anniversary! A wonderful series of events are being planned. Mark your calendars and plan on taking in the various events over the period October 14 to 19, 2024. Details will be available in the Spring of 2024.

I wish you and your families a wonderful Holiday Season and a Healthy and Prosperous 2024!

As Always…Vive la Chaîne! Vive la camaraderie!

3

Bailliage du Canada – Chapître du Canada 2023 National Meeting in Review (October 26-28, 2023)

Toronto Skyline at night. Photos courtesy of Tourism Toronto

T

oronto was pleased to host the 62nd Annual Grand Chapître du Canada from October 2628, 2023 with the National Council, visiting provincial and regional Baillis and confrères from across Canada and the U.S. enjoying an action-packed weekend of events. The organizing committee compiled an array of amazing tours and culinary adventures culminating in the awards ceremony on Saturday October 28 prior to the Gala Dinner. We thank them for their efforts and also thank all of the sponsors for the competitions and Grand Chapître weekend events - without their support the event wouldn’t be possible.

Nathan Phillips Square and Toronto City Hall.

Truly a world-class cosmopolitan centre, Toronto is a city built with limitless imagination and the most diverse city in the world. Every city has a story and Toronto’s is written by its people—in over 80 languages and a hundred cultures, in poetry, in song, in sidewalk art, in restaurant menus, in architectural blueprints, in scientific discoveries, even in legislation.

4

Toronto is a city of cultures; a city of enclaves; a city of pockets—and this is reflected in a wonderful mosaic of distinctive neighbourhoods. Some can be described as “ethnic,” while others reflect a particular lifestyle, business or leisure activity.

vibrant and quirky neighbourhoods, great sporting venues, the CN Tower, major convention centres, endless shopping, top theatre, the waterfront and inspired cuisine.

Renowned masters and architectural mastery take centre stage at Roy Thomson Hall..

As a renowned multi-cultural haven, visitors are able to experience the unique lifestyles of many different regions simply by strolling down the street. Even a short walk takes you through one culture after another, passing along the way through the quaint neighbourhoods that make up an intimate metropolis. Beautiful architecture of the city’s settlers resides alongside modern, sleek, gold-tinted skyscrapers. There is a multitude of must-see attractions, including the CN Tower, Rogers Centre (formally the SkyDome) and the Royal Ontario Museum. You can lose yourself in the thriving arts scene, great theatres, exquisite dining, fabulous shopping and incredible sports.

The ROM (Royal Ontario Museum)

Many of Toronto’s most popular downtown attractions are within walking distance of each other!

A leisurely walk is all it takes to travel between

Flatiron building, also known as the Gooderham Building, located at the junction of Front and Wellington streets.

The event began Thursday evening with Chaîne Dine-Arounds offered by two Chaîne members: Toronto Club and Vintage Conservatory, followed by an Afterhours event at Clio.

5

Toronto Club Members and guests were treated to a unique opportunity to visit one of Toronto’s most exclusive private clubs as a guest of COO Trevor Noonan, CCM, CCE, ECM for an outstanding dinner created

by Executive Chef David Chrystian.

The Toronto Club is known for its excellent food and wine, and its highly professional service provided by its stable, well-trained and dedicated long-term staff.

Along with regular à la carte dining, the Club offers its members a programme of special events including: wine dinners featuring rare wines from the extensive 13,000 bottle cellar; wine educational events; art dinners; distinguished guest speaker events; collaboration events with many of the leading arts and cultural venues in the City.

Chaîne des Rôtisseurs Dine-Around Toronto Club

Founded in 1837, Toronto Club is Canada’s oldest private club and third oldest in North America. A private business and social club, Toronto Club is appreciated by its members as an oasis of understated elegance, refinement, good manners, civility and decorum. Membership in the club is by invitation and consists of many of Canada’s leading corporate executives across all industries, accomplished professionals and leaders in business, academia, healthcare, the arts and impactful community services. The Club is committed to a membership culture of inclusion, mutual respect, and equally valued contributions.

Reception Savoury Doughnut with Sour Crème and Caviar “Greek Salad” Tomato Water Pressed Cucumber and Feta Crêpe Bonnaire “Terroirs” Grand Cru Blanc de Blancs NV Champagne (in Magnum) Amuse-Bouches Toronto Club “Mac & Cheese” Custard with Fresh Alba Truffle and Parmesan-Reggiano Bonnaire “Cramant” Grand Cru Blanc de Blancs 2013 - Champagne Tartlet with Striped Bass Pine Mushroom, Squash, Spinach and Cedar Glaze Saint-Aubin 1er Cru "Les Frionnes" 2019 Maison Roche de Bellene - Côte de Beaune, Burgundy Venison Tartare with Roasted Apple Whipped Turkey Liver Pâté and Hazelnut Granola Milk Bread and Crostini Nuits-Saint-Georges 1er Cru “Les Vaucrains” 2014 Domaine Jérôme Chezeaux - Côte de Nuits, Burgundy Braised Beef Short-Rib with Sunchoke Purée Crisp Hash and Wild Rice Stuffing, Natural Jus Alter Ego de Château Palmer 2015 - Margaux, Bordeaux Dominus "Napanook" 2015 - Christian Moueix, Napa Valley Riopelle, Valançay, Chabichou, Tomme De Brebis, Ciel de Charlevoix Apricot and Almond Cake Château Doisy Daëne 2015 - Sauternes-Barsac, Bordeaux

6

Following the accolade, Tony Catanese, Bailli Délégué du Canada presented Executive Chef David Chrystian with a Chaine Plate in recognition of the outstanding evening.

Vintage Conservatory - Private Cellar The Vintage Conservatory and Cyndi Grossman Sommelier from the Mellecey Wine Group were pleased to host a four-course Burgundy Wine Dinner. The menu prepared by Executive Chef Nick Gowen featured four courses matched with outstanding Burgundian wines — a rare treat.

7

The Vintage Conservatory began as a passion project, founded in 2011 by Constantine Patiniotis in a historic building on Lombard Street in Toronto.

From the beginning, the VC has been a comfortable and unpretentious space for like-minded wine collectors to share food & wine experiences with other members, friends, and clients. In 2019, Costa partnered with John Caliendo to open a second location in the heart of Yorkville, and the community quickly embraced the ambience and culture of the new location. As we look to the future, the Vintage Conservatory will continue to be a place for members to pursue their personal and professional lifestyles.

Chaîne des Rôtisseurs Dine-Around Burgundy Dinner Vintage Conservatory

Cyndi Grossman, Echanson du Canada Honoraire and Paul Morrell, Toronto Bailli.

Welcome Wine Domaine Deliance Crémant de Bourgogne Rubin Rose NV Beef Carpaccio AAA filet, arugula, white balsamic vinaigrette.

Pickled mustard seed, toasted pine nuts, shave truffle parmigiano Domaine Jomain Bourgogne Chardonnay 2021 Casarecce Bolognese Traditional ragu, san Marzano tomato sauce, garlic butter, Romano basil Domaine Drouhin Laroze Gevrey Chambertin 1er Cru « Au Closeau » 2018 Prime Flat Iron Pomme fondant, garlic chili winter greens, black garlic demi glacé Maison Laroze de Drouhin Charmes Chambertin Grand Cru 2013

Beef Carpaccio.

Lemon Raspberry Torte Chocolate torte shell, lemon curd, fresh raspberries. Icing sugar

After living in Europe for ten years, Sommelier Cyndi Grossman brings home an unparalleled devotion and passion for wine. With the opportunity to participate in World Class Education, she carefully curates her list to reflect the true and authentic expressions of the winemaker in each of their respective terroirs. It is with great pleasure that The Mellecey Wine Group represents these exclusive producers and hosts guided tours to these renowned wine regions, sharing this passion.

Lemon Raspberry Torte.

8

Special Thursday Event!

Clio After Dinner Cocktail Party Following the evening’s dinearound events, members and guests were able to slip away for an after dinner cocktail party at Toronto nightspot Clio.

Situated in the heart of Toronto’s King West village, Clio features the inspired architecture of a bygone garment factory, reimagined into a creative, leisureoriented “atelier”. An evolved private social club, Clio’s dynamic lounges, restaurant, vibrant bar, contemporary art gallery, cinema, roof terrace, and private spaces offer custom-tailored environments for a broad range of experiences.

The Chaîne’s After Dinner Cocktail Party was held in Clio’s unique glass–enclosed rooftop patio space, offering a private oasis where attendees sipped cocktails and enjoyed the comradery of la Chaîne.

Niagara Wine Tour Leaving the Sheraton Centre Hotel on Friday morning, the tour travelled along the shores of Lake Ontario to Chateaux des Charmes Winery in Niagara-on-the-Lake for their “Popping the Bubbles” tasting: a flight of three sparkling wines (Brut, Rosé, and Blanc de Blancs); served with three different flavors of popcorn! It was the ultimate and unique bubbly, salty and sweet pairing.

Château des Charmes was founded in 1978 by Paul Bosc, a fifth-generation French winegrower. Paul and his young family arrived in Niagara in the 1960’s with the idea that growing their own grapes was the best way to make fine wine. More than ever, they believe in this Estate Winery model and they make our wine only from grapes they’ve grown ourselves.

With more than 40 vintages in their vineyards, they now know which varieties grow best in which spot.

But there is always more to learn. They believe their ground-breaking research with unique grape varieties blazes a trail to the future of the wine industry.

Then it was on the second tasting on the tour at Pearl Morissette Winery (for a tasting of 4-5 wines and lunch).

9

Home to the No. 14 Restaurant on Canada’s Best 100 list in 2022, Pearl Morissette is a small winery, fueled by an uncompromising vision that values tradition and the artisanal approach to wine growing since its very inception. It has established a reputation for delivering world-class quality wines of eloquence, elegance and finesse.

All wines are in small production and come from vineyards maintained by a set of rigorous standards.

Their viticulture and viniculture are rooted in a lowintervention philosophy that honours sustainable practices and employs the old world approach of observing and responding to our environment. The aim is to show the inherent beauty and complexities of the Niagara wine region through a transparent process of exploration and integrity and deliver wines of sensory richness, nuance and balance.

10

Friday Welcome Reception - The Toronto Hunt On Friday evening, an extraordinary Welcome Reception featuring a delectable series of food stations and a fine selection of wines was held at The Toronto Hunt. Hosted by Executive Chef Samuel Fiore and AGM Marcel Bregstein, CCM, Sommelier, The Toronto Hunt is one of Canada’s most historic member clubs. This relaxed event provided the perfect opportunity to mix and mingle with Chaîne friends – both old and new.

The Toronto Hunt has been providing its members with remarkable experiences since 1843, when it was established as a fox hunting club by British Army officers of the Toronto garrison (Fort York).

Located on Lake Ontario, only a short drive from downtown Toronto and minutes from the city’s vibrant Beaches community, its historic clubhouse provides spectacular vistas of the lake - equally breathtaking and thrilling. Perched on the bluffs above the lake, Toronto Hunt is the #1 ranked 9-hole golf course in Canada by SCOREGolf magazine.

One of the best settings for dining anywhere in the GTA, The Toronto Hunt is classic, but with modern amenities, offering splendid service and elegant cuisine.

With its roots based on a rebuild in 1911, following a fire that destroyed the original clubhouse on the site, the building has been updated while continuing its historic connection to the club’s early years.

Additions were made to the clubhouse following World War I, and tweaks have occurred ever since, with significant alterations occurring in 2003.

A beautiful Fall evening on Lake Ontario.

(Left to right) Paul Morrell, Bailli du Toronto; Eric Jones, Charge de Presse du Canada; Linda Jones; Silvana Catanese; Tony Catanese, Bailli Délégué du Canada.

AGM Marcel Bregstein, CCM, Sommelier.

Tony Catanese, Bailli Délégué du Canada welcomed members and guests, recognizing the efforts of Executive Chef Samuel Fiore and Sommelier AGM Marcel Bregstein, CCM, He and Toronto Bailli Paul Morrell presented Executive Chef Fiore with a Chaine Plate in recognition of his, and his team’s, efforts in making the evening a success.

Tony Catanese and Paul Morrell present Executive Chef Samuel Fiore with a Chaine Plate.

11

Photos courtesy of Talal Tanoli - The Grey Studio

Jane Ruddick PhD, Bailli Provincial for British Columbia (left) and Ann Collette, Ann Collette, Bailli de Vancouver.

Photos courtesy of Talal Tanoli - The Grey Studio @studio_thegrey

Saxophonist Matthew Sorley.

Tony continued on to thank Cyndi Grossman, Echanson du Canada Honoraire for her efforts in building the Jeunes Sommeliers competition in Canada Cyndi has retired from the National Conseil but still serves on the Toronto Executive. On behalf of the membership, Tony recognized Cyndi with the awarding of the Bronze Star of Canada.

Bronze Star of Canada recipient Cyndi Grossman, Echanson du Canada Honoraire.

12

Friday Welcome Reception The Toronto Hunt The Food Stations!

Oxtail and 24 hour beef short rib Cauliflower Puree, Crispy Parsnip, Beech Mushrooms, Smoked Shallot Reduction Seared Scallops Squash Risotto, Candied Orange, Pecan Dust, Champagne Beurre Blanc Gnocchi Guanciale, Fennel Seed and Roasted Tomato, Chili, Pecorino Romano

4

Sommelier Marcel opens a vintage bottle of Port in the traditional manner.

The Wines!

Sommelier Marcel Bregstein, CCM AGM of The Toronto Hunt then demonstrated his skills as the record holder for most bottles of Champagne sworded in one minute (45) by sabering a bottle perfectly for the attendees and later opened a vintage bottle of Port in the traditional manner.

Throughout the evening, musician Matthew Sorley provided ambience with his saxophone.

Bailli and Members Luncheon at Sheraton Club Lounge West The hotel's stunning 43rd floor Sheraton Club Lounge spans the entire floor and city block, offering sweeping skyline views of downtown Toronto. Newly renovated, the interior design is vibrant and eyecatching, with a heavy emphasis on blue hues and wooden features. The space includes artwork and accents that shine a light on the city’s history and iconic landmarks, with locally sourced furniture and photographs drawn from the local community.

Selecting from the variety of areas available, the Sheraton Club Lounge West was the perfect upscale location to hold the Chapître du Canada 2023 Bailli Luncheon.

Executive Chef Tom Phuong Luu created a three course masterpiece, full of whimsy and surprise, not the least of which was the concluding “Niagara Sour Green Apple” complete with leaf and stem.

Sommelier Marcel Bregstein, CCM AGM sabers a bottle perfectly.

13

Photos courtesy of Talal Tanoli - The Grey Studio

2029 Hedwind Pinot Noir 2021 Signorello Trim Cabernet 2021 Torrent Bay Sauvignon Blanc Signorello Trim Chardonnay, Featured Cocktail - French Kiss made with Empress Gin.

Chaîne des Rôtisseurs Baillis and Members Luncheon Sheraton Club Lounge West Simcoe County Pumpkin Spice Brulé Mascarpone Cheese, Cinnamon Spice, Root Vegetable Bark Sous Vide Halibut Fillet Cauliflower, Sea Asparagus, Fennel Essence Niagara Sour Green Apple Mousse, Pie Crumble, Nutmeg

Niagara Sour Green Apple.

Following the Luncheon, Toronto Bailli Paul Morrell presented Chef Luu with a Chaine Plate in recognition of the outstanding afternoon.

Simcoe County Pumpkin Spice Brulé.

Toronto Bailli Paul Morrell presents Executive Chef Tom Phuong Luu with a Chaine plate..

Sous Vide Halibut Fillet.

14

Inductions

Photos courtesy of Talal Tanoli - The Grey Studio

On Saturday evening, Toronto Bailli Paul Morrell welcomed all the attendees to the Dominion Ballroom at the Sheraton Centre Toronto Hotel and introduced Tony Catanese, Bailli Délégué du Canada, who opened the Member Inductions, Promotions, & Awards ceremony.

Harjeet Singh Mehdwan, Edmonton; Cameron Gray, Manitoba; Paul Morrell, Toronto; Martin Leclerc, Montreal; Cornel Ceapa, New Brunswick, the newly inducted Jolanta Grossman, Nova Scotia and as well as Remi Richard, Chargé de Mission du Canada Honoraire and Josie Ricard, Nova Scotia Bailli Honorarire. Tony also recognized outgoing National Directors Jori Guetg and Cyndi Grossman for their tireless efforts on behalf of the Chaine over the years.

Toronto Bailli Paul Morrell welcomes attendees.

Tony Catanese, Bailli Délégué du Canada opens the ceremonies.

As the Canadian National Jeunes Chefs Competition had to be completed in Winnipeg in September (due to some difficulties in arranging suitable facilities in Toronto for this year),

The intronization is underway.

He began by recognizing the National Executive members present (Cameron Huley, Conseiller Culinaire; Eric Jones, Chargé de Presse; the newly inducted Linda Robinson, Echanson; Ruth Grierson, Chargée de Mission and Toni-Marie Ion-Brown, Chancelière) and the Baillis in attendance: Ann Collette, Vancouver; Lois Gilbert, Okanagan;

Tony thanked Cameron Huley, Conseiller Culinaire du Canada (and our professional members in Winnipeg) for arranging the event on short notice and briefly outlined the results. The winner of the 2023 gold medal and the Fulgence Charpentier trophy was Sydney Hamelin Sous Chef at Cocktails and Canapés Catering (Vancouver, BC).

Sydney will represent Canada at the 2024 Concours International des Jeunes Chefs Rôtisseurs in Budapest, Hungary.

15

Tony launched the Induction part of the ceremonies with a brief history of the Chaine and explanation of the components of the Chaine logo shown on the flag behind the stage, the commitment to high standards of quality and innovation in all types of cuisine, and how the Canadian Chaine Foundation supports this in education and through the Jeunes Chefs and Sommeliers competitions. Tony then led the inductees in the Oath to the Chaine.

The ceremonies began with the induction of two new members of the National Council: Linda Robinson, Echanson du Canada and (later that evening) Kumar Ramjoo, Argentier du Canada, the intronization of Jolanta Grossman as the Bailli of the Nova Scotia Bailliage, along with the intronization and promotion of members of the Toronto and Manitoba Bailliages.

Photos courtesy of Talal Tanoli - The Grey Studio @studio_thegrey

As Bailli Délégué du Canada, Tony raised the sword over the promotion of council members and the induction of new members, assisted by Toni-Marie Ion-Brown, Chancelière du Canada and Paul Morrell, Bailli de Toronto who also served as announcer.

The evening was highlighted by the presentation of a well-deserved Silver Star of Canada to Jason Clarke, Bailli Honoraire Bailliage de Toronto.

(left to right) Toni-Marie Ion-Brown, Chancelière du Canada; Linda Robinson, Echanson du Canada; Tony Catanese, Bailli Délégué du Canada; and Paul Morrell, Bailli de Toronto.

(second from right) Silver Star of Canada recipient Jason Clarke, Bailli Honoraire Bailliage de Toronto.

Inductions and promotions included: Bailliage du Toronto Steven Scott Gill, Maître Hôtelier Chris Gironda,Vice-Conseiller Culinaire Robert Locock, Maître Rôtisseur Jeff Germond, Maître Restaurateur Chris Pinto, Maître Hôtelier (second from right) Kumar Ramjoo, Argentier du Canada.

16

Bailliage de Manitoba Silvana Catanese, Dame de la Chaine

Photos courtesy of Talal Tanoli - The Grey Studio

Dignitaries, Inductees and promotions at the Toronto Annual Meeting.

Reception and Gala Chapître Dinner Following the induction ceremony, Tony Catanese invited everyone to next year’s national meeting and Grand Chapître in Calgary to celebrate the 50th Anniversary of the Calgary Bailliage, in conjunction with the International Jeunes Sommeliers Competition in Kelowna. Attendees then retired to the Dominion Foyer for a champagne reception followed by the Grand Chapître Gala in the Dominion North Ballroom.

17

Photos courtesy of Talal Tanoli - The Grey Studio @studio_thegrey

Jack Kozak, Vice Echanson Honoraire, Bailliage de Maine and Dr. William Santo, Grand Commandeur Bailliage de Toronto.

Jolanta Grossman, newly inducted Bailli. Bailliage de la NouvelleEcosse and Tony Catanese, Bailli Délégué du Canada.

18

Photos courtesy of Talal Tanoli - The Grey Studio

Tony Catanese opened the Gala and recognized Executive Chef Tom Luu who outlined his thoughts on developing the evening’s menu. Sheraton Centre Toronto Hotel Sommelier Todd Baril outlined the wines which accompanied each course.

Executive Chef Tom Luu.

(left to right) Dorina Ceapa, New Brunswick Vice-Chargée de Missions; New Brunswick Bailli Cornel Ceapa and Toni-Marie Ion-Brown, Chancelière du Canada.

19

The gala dinner was an extravaganza of tastes, moving smoothly through a series of five superb courses, perfectly accompanied by the exquisite range of wines. The dessert was a true innovation, with artisanal honey dripping from individual meringue beehives attached to a small branch. Truly a wonderful grand finale to a wonderful weekend!

Chaîne des Rôtisseurs Grand Chapître Gala Dinner Sheraton Centre Toronto Hotel Fall Harvest Burrata Cookstown Beets, BC Figs, Arugula, Pomegranate Jewels, Apple Cider Emulsion Don Tomasi Grillo Chardonnay Maple Shoyu Gindara Cod Crisp Root Vegetables, Goji Berry Ginger Emulsion Mussel Bay Sauvignon Blanc

Photos courtesy of Talal Tanoli - The Grey Studio @studio_thegrey

Lavender Spiced York County Duck Breast Sunchoke, Zucchini Caponata, Medjool Date Glacé 707 Sonoma Pinot Noir

Tony Catanese, Bailli Délégué du Canada, delivered the accolade, complementing the Sheraton Centre Toronto Hotel; General Manager Tim Reardon, Toronto Vice Chargé de Missions; Senior Events Manager Stephen Taylor, CMP; and Executive Chef Tom Luu, who introduced his kitchen and the serving brigades. Tony presented a traditional Chaine plate to Tim Reardon to acknowledge all of the teams involved in putting on such an outstanding event.

20

Wagyu Beef Striploin Waterfall Herb Crusted, Fondant potato, Micro Vegetables, Truffles, Foie Gras Jus Anderson Hill O Series Shiraz Honey Panna Cotta Meringue, Blood Orange Essence Château Diana Sparkling Muscato

Tony Catanese delivers the accolade.

Photos courtesy of Talal Tanoli - The Grey Studio

The crowd rises to their feet in appreciation.

Tony recognizes Sommelier Todd Baril (left) and Executive Chef Tom Luu.

Paul Morrell and Tony Catanese present General Manager Tim Reardon, Toronto Vice Chargé de Missions with a Chaine Plate.

Tony wrapped up the evening and the weekend by thanking all the attendees including both local members and those from out-of-town. He thanked the Toronto Club, Vintage Conservatory, Clio, The Paul Bosc family at Chateaux des Charmes, Pearl Morissete Winery and Restaurant and the Toronto

National Meeting weekend team of Paul Morrel, Cyndi Grossman and Kumar Ramjoo. Finally, Tony again reminded everyone to plan on attending next year’s events: the 50th Anniversary of the Calgary Bailliage, in conjunction with the International Jeunes Sommeliers Competition in Kelowna.

21

Photos courtesy of Talal Tanoli - The Grey Studio @studio_thegrey

The kitchen brigade.

The kitchen brigade.

Join Us in Calgary for their Fiftieth Anniversary Celebration!

Grand Chapître of Canada 2024 — October 17-19, 2024 PLUS: International Jeunes Sommelier Competition Oct 14-19, 2024 (Kelowna, BC and Calgary) 22

Professional Spotlights

The Chefs of the 62nd Canadian National Meeting Tom Phuong Luu, Executive Chef The Sheraton Centre Hotel

Executive Chef Tom Phuong Luu began his culinary journey in May 2001 at The Fairmont Banff Springs as 2nd Cook, while continuing his education at both the Southern & Northern Alberta Institutes of Technology, graduating in January 2007 with his Red Seal and Journeyman Designation. He achieved his Certified Working Chef Designation form Humber College in February 2013.

At one point in his career an apprentice and then Hotel Head Butcher, Executive Chef Luu now has more than 20 years of broad leadership experience in

structured hotel settings from small to large scale kitchen operations. Prior to joining Sheraton Centre Toronto, he worked at franchised Marriott properties in Niagara Falls, where he held a dual-property role while also teaching culinary classes part-time at Niagara College, Niagara-on-the-Lake. He was also employed with The Fairmont Hotels – Banff Springs, Jasper Park Lodge and Royal York Hotel before opening Friday Harbour Resort as its executive chef.

Not that he hasn’t had his share of culinary adventures. A Sept. 2, 2011 Toronto Star article outlines how Tom was one of two sous chefs from the Fairmont Royal York invited to come aboard the HMCS Montreal to experience a navy galley kitchen while preparing dinner and cocktail canapés. The cramped galley held two ovens, two steam kettles, two deep-fryers, two grills, one food mixer, a stack steamer, tilt skillet and meat slicer. There was one dish-washing sink. The ceiling was so low Tom had to swap his tall white chef’s hat for a HMCS ball cap.

“A kitchen feels like a kitchen and chefs are all the same,” said Royal York executive sous chef Dana Hauser. “But I’m amazed by the quality of the food they can put out in such a short time with small staff and small space.” Tom was amazed that 200+ people could live and work together. “I think the big thing I’m learning is patience,” he said while carving flowers from carrots and radishes, and making bowls from cucumbers and cantaloupes alongside Ordinary Seaman Elena Champagne. “There’s also limited space here, but they’re still putting it together.”

23

Committed to Improving Culinary Education

Tom’s Charred Octopus, Castelvetrano Olives, Fried Canadian lentils, Romanesco Sauce.

Braised Ontario Lamb Neck, Seared Queso Fresco, Blistered Shishito Peppers, Corn Tortilla.

In his current position with the 1372 guest room Sheraton Centre Toronto Hotel (the largest Marriott property in Canada), he is responsible for two new dining restaurants that offer casual and upscale dinning with focuses on regional and hybrid international offerings; over 60 meeting rooms; 130,000+ sq. ft. of events space (that can seat upwards of 3500 people in one room); and a private indoor waterfall garden space for social gatherings or catering events.

24

Executive Chef Luu has earned multiple leadership awards and developed a broad skillset that includes pastry experience and cooking in high-volume a la carte and banqueting operations, food-and-banquet design, culinary-business management and a lifelong commitment to teaching. As a part time culinary professor at Niagara College Niagara on the Lake Campus and George Brown College Center of Hospitality & Culinary Arts, he has helped to design curriculums and conducted daily theory and labs.

Chef Luu also has extensive experience with revisions of Provincial and Federal Culinary documents for all four culinary sectors of the trade within Ontario and Canada for National Examinations of Trade Certifications. He continued his commitment to education with the receipt of his Adult Teaching & Learning Certificate from Humber College/Mohawk College in August 2021. Since September 2021, Executive Chef Luu has been working towards his Bachelors of Education through Distance Education at University of New Brunswick

David Chrystian Executive Chef, Toronto Club Celebrating 30 years as a culinarian, David Chrystian’s roots growing up amongst the grape vines and pear orchards in Niagara still are the most influential centre behind his seasonally focused cuisine. After cooking at stops along the way such as Langdon Hall (Cambridge), Gramercy Tavern (NYC), Culinary Institute of America (Napa), Splendido, Acqua and Rosewater (Toronto) Chef Chrystian received city wide acclaim at Café Societa in 1998, Patriot Restaurant 2000 and was the opening chef of the Drake Hotel in 2004.

Long a pioneer in Toronto devoted to “farm to fork”, “slow food” and innovative wine and food pairing initiatives, Chrystian now presides over the historic kitchens at Toronto Club.

The art form of pairing food and wine practiced in Toronto Club is unparalleled in this country. Having a versed career spanning three decades, inspired by tradition and technique this joy of cooking is

magnified ten-fold in “The Club”. “The connection to the foods we serve and knowing the members and their guests who receive them make the exchange most valuable. This action, this profession, this work, is its most meaningful”.

Nick Gowen Executive Chef, Vintage Conservatory

Classically trained at George Brown College, Executive Chef Nick Gowen apprenticed at the Toronto Cricket Skating and Curling Club where he progressed to junior Sous chef before venturing off to downtown Toronto at Cresta. From there he dabbled in private catering, helped open a quick fire pasta restaurant and now happily calls Vintage Conservatory home. Simple, seasonal and flavour forward, Nick’s style is reminiscent of elegant simplicity with a focus on seasonal product.

25

Samuel Fiore Executive Chef, The Toronto Hunt Having realized his passion for culinary arts as a young boy, The Toronto Hunt Executive Chef Samuel Fiore embarked on his culinary journey in some of the highest acclaimed 5-star hotel and golf resorts in the world, including properties in North Carolina, California and Nevis West Indies by Hyatt, Four Seasons and Hilton.

Returning to Toronto Chef Fiore built the food program at one of the city’s leading hotels, One King West and in 2011 he opened Fiore Bistro in Toronto’s financial district. After building a successful bistro business and acclaim as one of Toronto’s top patio destinations, Chef Fiore helmed the kitchen at the illustrious 5 Star Windsor Arms Hotel.

With a knack for flavor and style combination and his keen culinary knowledge, Chef Fiore has created menus and experiences for the club’s array of members, celebrity guests, premier events, corporate galas and weddings while leading a first-rate culinary team at the Toronto Hunt.

Daniel Hadida Executive Chef/Owner, Pearl Morissette Executive Chef/Owner Daniel Hadida originally joined Pearl Morissette as the vineyard’s Chef in 2015.

Inspired by the environment and the importance of 26

Inspired by the environment and the importance of small organic farming, Hadida introduced the idea of opening a restaurant at the winery. The idea later came to fruition and the culinary experience at the Restaurant at Pearl Morissette reflects the integrity of the local ingredients. Prior to joining Pearl Morissette, Hadida held esteemed positions at premier restaurants worldwide. For three years, Hadida worked as the Chef Tournant at Toronto’s highly rated Nota Bene restaurant. Yearning to travel and learn more about the culinary arts, Hadida made his way to Europe where he worked as a Chef at Le Châteaubriand and after, as a Pastry Chef at the Michelin-starred Septime, two of Paris’ trendiest restaurants. Hadida spent time working on organic and biodynamic farms around France and Belgium – some of the most significant experiences he’s had in terms of influencing the operations at The Restaurant at Pearl Morissette and impacting its success in terms of cultivating relationships with farmers and producers. After returning to Canada and working at Edulis restaurant for ten months, Hadida moved to South America, where he worked as a cook at the Pujol Restaurant and at Central in Lima

Concours National des Jeunes Chefs Rôtisseurs Held in Winnipeg 2023 Canada’s best young chefs battled it out at this year’s national Jeunes Chefs Rôtisseurs competition on Saturday, September 30th at Red River College’s state-of-the-art Paterson GlobalFoods Institute, Exchange District Campus in Winnipeg. The winner of the Chaîne des Rôtisseurs gold medal will earned the right to represent Canada at the 2024 Concours International des Jeunes Chefs Rôtisseurs in Budapest Hungary.

The four contestants were all regional winners, representing the following Bailliages and sponsoring restaurants (from east to west):

The date and venue change away from the National Meeting in Toronto was necessitated in a challenge in finding suitable facilities in Toronto National Conseiller Culinaire Cameron Huley moved quickly to organize a very successful competition in Winnipeg at short notice.

Manitoba Charles Panggat Manitoba Club, Winnipeg, MB

Victoria Sebastian Edwards House of Boateng, Victoria, BC Vancouver Sydney Hamelin Vancouver Cocktail and Canapés, Vancouver, BC

On the Friday, the competitors toured the facilities and had a chance to ask questions and get comfortable with layout of the kitchen’s various elements. Then, in the evening, local members had a chance to spend some time together and relax with the competitors at a welcome dinner event at Capital Grill. It was a pleasure learning about and spending time with this wonderful group of young chefs!

Paterson GlobalFoods Institute, Exchange District Campus.

Site of the 2013 and 2021 National Competition the last time the National meeting visited Winnipeg, the College is Manitoba’s largest institute of applied learning and research, with more than 200 full- and part-time degree, diploma and certificate options.

These include Programs in the Culinary Arts; Hospitality and Tourism Management and Professional Baking and Pastry. Through hands-on learning opportunities and state-of-the-art instruction, students are prepared to become leaders in their fields — while also ensuring they can meet changing industry demands, and contribute to the province’s economic growth.

Competitors at Capital Grill.

27

Photos courtesy of Michael Catanese

Calgary Adriel Santa Maria Calgary Winter Club, Calgary, AB

Photos courtesy of Michael Catanese

The competition started bright and early Saturday morning at 8:00 a.m. Using the contents of a very challenging “black box,” the young chefs were given four hours in which to create a menu; and prepare and serve an appetizer, a main course and a dessert for four. Each chef's written menu had to be completed within the first half-hour, with three and a half hours allowed for preparation. In the black box, the competitors found the following compulsory items (protein items outlined one month before the competition): Quail (4 pc), Foie Gras (250 g), Dover Sole (2 pc), Scallop (4 pc), Dungeness Crab (1 pc), Brioche (5 sl). Kabocha Pumpkin, Leek, Fresh Cranberries and 250 g of Dark Chocolate Noncompulsory items included various vegetables, fruits, liquors and fresh herbs.

Compulsory items in the Black Box.

Contestants were judged on taste, originality, creativity, presentation, portion size, nutrition, dress, kitchen cleanliness and timing by a team of professional and nonprofessional judges, under the watchful eye of Executive Chef Cameron Huley, Conseiller Culinaire du Canada.

This competition is unlike any other in the world, It is a true black box for a specific age group of young chefs. It is difficult and it is stressful. It is judged at the international level by accomplished professional member chefs. Competitions like this rely on the expertise and unbiased fairness of both the Kitchen Judges and the Tasting judges. We thank them for their commitment.

The action heats up in the kitchen.

28

Four experienced Maître Rôtisseurs acted as kitchen judges. Three other individuals, including the ED of Red River’s Culinary School and 2 other Maître Rôtisseurs acted as tasting judges.

The kitchen judges were: Jordan Carlson, Chef Rôtisseur, Instructor Red River Polytechnic Norman Pastorin. Maître Rôtisseur. Chef/owner Basta! Filipino Kitchen Darnel Banmen, Rôtisseur .Executive Sous Chef Thermea Arctic Spa Klause Leiendecker, Vice Conseiller Culinaire, Executive Chef Brezzy Bend Golf and Country Club

Saturday evening, a small group, including competitors, judges and organizers, attended a closing dinner at Mottola Grocery, where medals and prizes were awarded, and the ultimate winner was announced. Executive Chef Cameron Huley, Conseiller Culinaire du Canada and judge at the National Jeune Chefs competition, acknowledged the four competitors, as they anxiously awaited the results of the competition.

The judges assemble in the kitchen.

The dining room judges included: Jesse Friesen, Maitre Rotisseur, Executive Chef Academy Hospitality Group Richard Duncan, Chef Rotisseur, Executive Chef Canada life Center Lylah Erkaum Dean of Hospitality Red River Polytechnic

The table awaits.

29

Photos courtesy of Michael Catanese

The tasting judges hard at work.

Photos courtesy of Michael Catanese

Each of the competitors was presented with a medal, certificate and a Wüsthof knife as participants. The presentations began with the awarding of the highest kitchen score winner. The winner of this segment of the competition is recognized with the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set. For the 2023 competition, the winner was Vancouver’s Sydney Hamelin Sous Chef at Cocktails and Canapés Catering.

Tony Catanese, Bailli Délégué du Canada presents Wüsthof Knife attaché set to Sydney, assisted by Jesse Friesen, Maître Rôtisseur.

After thanking Red River College for their amazing kitchen facilities; the Winnipeg Jeune Chefs team for their organization; and recognizing the kitchen and tasting judges, Chef Huley announced the winners of the National Jeunes Chefs Rôtisseurs competition for 2023. The winner of the gold medal and the Fulgence Charpentier trophy was Sydney Hamelin Sous Chef at Cocktails and Canapés Catering (Vancouver, BC).

Sydney will represent Canada at the 2024 Concours International des Jeunes Chefs Rôtisseurs in Budapest, Hungary.

Jesse Friesen Maître Rôtisseur, Executive Chef Academy Hospitality Group (right) and Ian Shapira, Chef de Cuisine at Mottola Grocery.

30

Gold Medalist Sydney Hamelin flanked by Tony Catanese (left) and Cameron Huley (right).

The silver medal was presented to Winnipeg’s Charles Panggat from the Manitoba Club. The bronze medallist was Calgary’s Adriel Santa Maria from Calgary Winter Club.

The Winning Menu

Photos courtesy of Michael Catanese

All competitors are to be congratulated!

Winning appetizer, main course and desserT.

Appetizer/Entrée Quail stuffed with mushroom and foie gras served with kabocha squash puree, vegetable medley and seared roasters onions, Quail jus Main Course/Plat principal Seared dover sole with scallop and crab cake fondant potato and braised leek, fried herbs and lemon buerre blanc Dessert/Dessert Dark Chocolate Mousse with cranberry sorbet and almond daquoise, with candied cranbrerries, brioche crumb, and Chantilly cream

Want to support Chaine Canada's Jeunes Chef Rôtisseurs Competition?

Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email Tony Catanese, Foundation President at tony.n.catanese@gmail.com 31

Sydney Hamelin Biography

Photos courtesy of Michael Catanese

After high school she enrolled in the Culinary Arts program at Saskatchewan Polytechnic in Saskatoon Saskatchewan. Continuing her apprenticeship, she obtained her red seal certification in 2020. Through a partnership with the Saskatoon Industry Education Council, she took on a teaching role at Saskatchewan Polytechnic from 2017 to the present that was committed to teaching high school students how to cook during a weekly class

Sydney Hamelin.

Currently Sous Chef for Cocktails and Canapes Catering in Vancouver, BC, Sydney’s passion for the culinary arts started in her early childhood sparked by watching her mom cook. In high school, her home economics teacher nurtured her interests and enrolled her in her first cooking competition through Skills Canada where she fell in love with competitive cooking..

A KML 30 under 30 recipient, she has dedicated herself to culinary competitions at the global level moving from being a prospect to winning provincial Gold in 2014, 2016 and 2018 for Skills Canada Worlds, winning top chef Saskatchewan in 2019, and competing on the Junior Culinary Team for the 2020 Culinary Olympics in Stuttgart, Germany (winning Double gold 3-Course/Buffet). She is currently a member of the (Canadian) National Team set to compete in the 2024 Culinary Olympics. In 2022 she moved to Vancouver, BC to experience a richer restaurant scene and pursue more advanced learning opportunities to hone her skills. She is currently focusing on expanding her skill set when working with chocolate and pastries.

Studying the black box.

32

.

PEOPLE AND PLACES Bailliage Val d’Okanagan Holds Kelowna Polo Classic (Submitted by Lois Gilbert, Bailli)

The Val D’Okanagan Bailliage, in partnership with the Okanagan Polo Club, hosted the Kelowna Polo Classic (Chaineokgn on Instagram) to fundraise for the 2024 Chaîne des Rôtisseurs International Jeunes Sommelier Competition to be held in Kelowna in October 2024, as well as attract new members for the Bailliage.

Click here to view a 2 minute video covering the event!

A huge crowd of onlookers in attendance.

The Kelowna Polo Classic was the first ever Polo event open to the public in Kelowna and attended by 600 people. While the Okanagan Polo Club has existed for 30 years, it was Kelowna’s best kept secret. Our Bailliage had a vision of a summer day enjoying the sport combined with Okanagan hospitality. Our guests really embraced the spirit of the day to make it the social event of the summer.

They came dressed to impress, ready to network, or simply sit back and enjoy an exciting day of sport.

Stephen Dukes, Okanagan Vice-Chargé de Presse and Lois Gilbert, Bailli.

33

The Okanagan Wine Festival Society joined us in supporting a festival tent showcasing the “Taste of the Valley” for 300 of our VIP patrons. It included 12 Okanagan wineries, 3 craft breweries, and two craft distillers. The tent was sponsored by Valley First Financial and the producers themselves.

The “Hat”!

Even though the event was conceived and executed within a period of 3 months, it attracted more than 20 sponsors and corporate patrons. The title sponsor was Peller Estates Wineries. They provided a welcome glass of their Gray Monk Sparkling and other products at various host bars. The event included a general admission area with polo inspired games, food trucks and cash bars. There was even a special Cocktail and Cigar Lounge with hosts “Havana Room” and “Okanagan Spirits” pouring 4 polo event inspired drinks including Mint Juleps, Negroni’s and Old-Fashioned cocktails.

The event attracted print and television media attention which helped to create greater awareness for the 2024 event. The Bailliage has also been approached by the Calgary Polo Club to partner in a 2024 Polo event. The vision has proven to be a symbiosis for the Chaine brand, Polo and Hospitality.

The Winning Team hoists the Kelowna Polo Classic Cup.

Lois in assisted by Ruth Grierson, Chargée de Missions du Canada.

The Polo action was fast and furious covering five matches culminating with two elite teams vying for the Kelowna Polo Classic Cup. There were also trophies for the Most Valuable Player and Horse.

Prizes were also awarded to the best hat, and best dressed couple, lady and gentleman.

34

The Bailliage intends to make this an annual event.

Overwhelming attendance and an even more profitable Classic is expected for 2024 when it introduces “Family Day” on the following Sunday.

Event organizing begins in November 2023 in order to put the event top of mind for next year’s corporate sponsor budgeting.

REPORT ON THE INTERNATIONAL YOUNG CHEFS COMPETITION 2023 From October 5 to 9, young chefs (including our very own Ethan Green from Lunenburg , Nova Scotia) from 22 countries, each sponsored by a professional Chaîne member, met in Istanbul, Turkey, competing in the 47th Concours International des Jeunes Chefs Rôtisseurs. The competitors came from Australia, Belgium, Bermuda, Canada, China, Costa Rica, Finland, Germany, Great Britain, Hungary, Malaysia, Mexico, Netherlands, Norway, Portugal, Taiwan China, Thailand, Türkiye, Sweden, Switzerland, United Arab Emirates and US.

past iconic landmarks ended with dinner at Beyti Restaurant. Day two featured a tour of the Gülloğlu Baklava Factory and Lunch at Hamdi Restaurant, followed by a competition briefing at Cordon Bleu, where senior students prepared a lavish dinner.

For many young chefs, this is the culmination of at least a year of dedicated work, in addition to the preparation required to qualify for their local, national and regional competitions. The international competition is a challenging one. Some competitors arrived with companions to assist in the translation of their menus from their native tongue to English.

The competition allows the young chefs 30 minutes to write their menu. Then three and a half hours to serve their first course followed by 15 minutes until their main and a final 15 minutes to their dessert.

The action heats up in the kitchen.

Attendees gather for dinner.

Lois Gilbert, Bailli of the Okanagan Bailliage and member of the International Jeunes Chefs Rôtisseurs Competition Committee, provided a report on the young chefs’ experiences during their stay: “Participants enjoyed two days of culinary exploration in Istanbul. Day one included visits to the Spice Bazaar, Mehmed Efendi's Turkish coffee, and more including Lunch at The Must. Later, a stroll

The main event took place on day three, testing the young chefs' skills with a "black box" challenge.

Their task was to create a menu using a whole duck, 2 eggplants, 4 persimmons, 8 fresh figs, and 4 red mullet, with at least 25% of these ingredients required. The jury of experts from 10 countries ensured impartiality. Kitchen and tasting judges critiqued the competitors, with each tasting judge sampling 66 plates. Post-competition, competitors received valuable feedback during a debriefing session.

35

Ethan, and the other competitors, receive their recognition awards.

Ruth Grierson, Chargée de Missions du Canada Member Comite des Jeunes Chefs Rôtisseurs makes a point.

Thanks are extended to sponsors Cordon Bleu and Wüsthof Manufacturing for their on-going support.

The 47th Chaine des Rôtisseurs Competition was a success, celebrating global culinary talent and Istanbul's rich food culture. The 48th edition promises to be just as exciting in Budapest, Hungary.”

Prior to going to Istanbul, our Canadian representative Ethan Green trained every month with his mentor Peter Dewer, along with coming out to Winnipeg where he was able to do one trial run with Chef Klaus Leiendecker at Breezy Bend Golf and Country Club. Executive Chef Cameron Huley, Conseiller Culinaire du Canada pointed out that Ethan had no easy task with the black box this year’s International competitors were given. Ethan didn’t make the podium but he had a good showing and a great experience.

Canada’s own Bruno Marti, Grand Officier Maître Rôtisseur Honoraire judges a course.

Joseph Boffoe (USA) claimed first place, winning €2500. In addition, the Gold Medalist received the Arthur Bolli Memorial Trophy, as well as a 5 week intermediate course at Cordon Bleu Paris and a large set of knives and tools from Wüsthof Manufacturing. Joseph also received the highest kitchen score. Maciej Pisarek (Great Britain) secured second place with €1500, the Gaston -Landry Panuel Award and a Wüsthof 3-piece knife set. Amber Heaton (Australia) took the Bronze Medal, receiving €500, the Jean Valby Trophy and a Wüsthof 2-piece knife set.

The winners.

36

Our Canadian Competitor Rôtisseur Ethan Green Raised and currently living in Lunenburg, Ethan found a passion for cooking at a very young age, asking to ‘help’ his parents by pulling a chair up to the stove and manning a station. Encouraged and enjoying his time in the kitchen at home, he continued exploring his culinary interest and at 15 reached out to a local chef, who gave him an entry opportunity into the business in his professional kitchen. Never discouraged, he washed dishes and ran for the chefs, doing what he could to help out.

He has continued his career with Executive Chef Martin Ruiz Salvador, Maître Rôtisseur in a variety of establishments, and increasing levels of responsibility, in the Lunenburg area from 2016 to the present day.

Ethan Green

At 17, during service, a situation arose that found Ethan helping by working the line. He fell in love.

While balancing school, sports and work commitments, he would never say no in picking up whatever shifts he could, prepping and doing what was needed.

Following his graduation from High School at 18, Ethan attended the culinary programs at Nova Scotia Community College for two years, achieving both his culinary skills and culinary management

diplomas. Always the hard worker, he maintained a full-time work schedule during the same time. While at NSCC, Ethan was awarded the Lieutenant Governor Award of Culinary Excellence (2020) and the Victorinox Award of for Culinary Excellence (2020).

At 20, Ethan was invited to compete in Nova Scotia’s Provincial Chaine des Rôtisseurs, Concours des Jeunes Chefs Rôtisseurs’ competition for the first time, winning the Regional event. Then it was off to the Canadian Nationals held in Winnipeg, Manitoba that year (2021) where he was First Runner up. Undaunted, and sharpening his skills with constant practice over the next year, he entered and won Nova Scotia’s Regional Competition once again, moving on to compete in and win the 2022 National Competition held in Halifax.

Want to support Chaine Canada's Jeunes Chef Rôtisseurs Competition?

Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email Tony Catanese, Foundation President at tony.n.catanese@gmail.com 37

Ethan’s Appetizer.

Ethan anxiously awaits the results.

Ethan’s Menu 47th Concours International des Jeunes Chefs Rôtisseurs

Ethan’s Main course.

1st course: Baked red mullet red mullet mousse line, parsley cream sauce, pickled red onion, tomato and persimmon confit, curry tulle.

2nd course: Seared duck breast braised duck leg, Red wine dijon sauce, roasted carrots, crispy carrots, eggplant puree, fondant potato.

3rd course: Chocolate mousse chocolate glaze, semifreddo, macadamia financier, fig compote.

Ethan’s Dessert.

38

39

40

International des Jeunes Sommeliers 2023

Uncorking Excellence: The 2023 Competition in Ljubljana in Review Canada chosen to Host International Jeunes Sommelier Competition in 2024!

(Submitted by Lois Gilbert, Bailli Val d’Okanagan) In the world of wine and gastronomy, the Chaîne des Rôtisseurs International Sommelier Competition stands as a pinnacle of excellence. In 2023, the competition found its stage in the picturesque city of Ljubljana, Slovenia, where sommeliers from around the globe converged to showcase their expertise and passion for the art of wine service. The 2023 Chaîne des Rôtisseurs International Sommelier Competition in Ljubljana was a celebration of wine culture and a testament to the skill and dedication of the world's top sommeliers.

] Ljubljana

Ljubljana, the charming capital of Slovenia, provided a captivating backdrop for this prestigious event. The city's rich history, stunning architecture, and vibrant wine culture made it an ideal host for the competition.

The event took place in historic venues such as Ljubljana Castle setting the stage for an unforgettable experience.

The Chaîne des Rôtisseurs International Sommelier Competition is known for its rigorous challenges, designed to push the boundaries of sommeliers' knowledge and skills. Contestants are evaluated on a wide range of criteria, including blind tastings, food and wine pairings, service excellence, and wine knowledge.

41

The awards await.

One of the highlights of the competition was the blind tasting round. Sommeliers were presented with wines from various regions and had to identify the grape varietal, region, and vintage. This challenging task showcased their ability to discern nuances in taste and aroma, leaving spectators in awe of their expertise.

Food and wine pairing is another critical aspect of the competition. Contestants were tasked with creating harmonious combinations that elevate the dining experience. This required an in-depth understanding of both wine and cuisine, as well as a creative touch to surprise and delight the judges' palates.

The 2023 judging panel included some of the most esteemed names in the world of wine. Renowned sommeliers, master winemakers, and culinary experts came together to evaluate the contestants' performances through their discerning palates and wealth of experience ensured.

After intense competition, the results were revealed.

First place went to the Polish Competitor Lukasz Górski (who received €2500), followed by second place Tobias Toff of Germany (€1500) an d third, Gianmattia Giordano of Australia (€500). For the first time in the history of the competition there was a fourth competitor for the finals as there was only onequarter of a point between third and fourth place.

Honourable mention goes to Eric Palmer of the USA. The winners not only demonstrated their expertise in wine but also their ability to captivate and engage with diners, elevating the overall dining experience.

Want to support Chaine Canada's Jeunes Sommelier Competition?

Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email Tony Catanese Foundation President at tony.n.catanese@gmail.com 42

International Jeunes Sommelier Competition in 2024 Join Us in Kelowna and Calgary (Oct 14-19, 2024) As the competition continues to push the boundaries of sommelier expertise, it inspires a new generation of wine professionals to strive for excellence in their pursuit of the perfect pour.

In 2024, this highly anticipated competition will be hosted in the picturesque city of Kelowna, British Columbia, Canada, showcasing the region's burgeoning wine culture and hospitality. As the world eagerly awaits the 2024 edition, we explore what makes this event so remarkable and why Kelowna is the perfect host.

Nestled in the heart of Canada's Okanagan Valley, Kelowna is a city synonymous with stunning vineyards, pristine lakes, and a burgeoning wine industry. Known as the "Napa of the North," Kelowna has become a wine lover's paradise, with its wineries producing world-class vintages. Hosting the 2024 Chaîne des Rôtisseurs International Sommelier Competition in Kelowna is a testament to the city's rise as a global wine destination.

One of the most exciting aspects of the 2024 competition is the opportunity for contestants and attendees to explore the local wine scene. Kelowna boasts a diverse range of wineries, from boutique family-owned estates to larger, internationally recognized vineyards. Participants will have the chance to immerse themselves in the unique terroir of the Okanagan Valley, tasting a wide array of varietals, from crisp whites to bold reds.

Beyond the competition itself, the 2024 event promises to engage the local community and celebrate the shared passion for wine and hospitality.

Kelowna residents, wine enthusiasts, and visitors alike will have the opportunity to participate in winerelated activities, tastings, and events throughout the competition, fostering a sense of camaraderie among wine lovers.

As the world converges on Kelowna to witness the best sommeliers in action, it's a reminder that wine is not merely a beverage but a profound art form. With its stunning vineyards, welcoming hospitality, and exceptional wine, Kelowna is the perfect host for this prestigious competition, promising an unforgettable experience for contestants and attendees alike.

What will make this event even more unique is that the competition finals will be held in Calgary where that Bailliage will be celebrating its 50th anniversary and will host the Canadian Grand Chapître.

43

Join the Competitors on these Days (Based on Draft 2024) Kelowna Tuesday Oct 15th through Thursday Oct 17th Vineyard tours including lunch each day Dinner each evening Transit to Calgary Friday Oct 18th Limited space available on bus tour through Banff National Park enroute to Calgary.

Calgary Saturday Oct19th Watch the finals at the Ranchman’s Club in the morning In the evening, Awards Presentation, Induction Ceremony and Gala Dinner in conjunction with the 2024 Grand Chapître of Canada

Details, Costing and Ticket Availability to be confirmed

CALL TO ACTION! Looking for Canadian Candidates!

Have you had incredible service, exquisite cocktail, or a perfectly decanted bottle of wine by a young person at one of your recent dining experiences?

As of the ELIGIBILITY Rules of December 1, 2022, The Jeunes Sommeliers Competition is open to a young person who:

Have you had knowledgeable wine & spirit recommendations from a young person in your favourite retail wine & spirits store?



Have you enjoyed a Chaine event with daring perfect wine & food pairing suggested by a young person?



INVITE THEM TO PARTICIPATE. THE FUTURE OF THE CHAINE IS WITH THESE YOUNG PEOPLE! We are seeking that special young competitor to compete for CANADA at the International Jeunes Sommelier Competition 2024. I ask all Chaine Canada Bailliages and their members to seek out and propose eligible young competitors. Each will be tested in three areas: theory, service and blind tasting based on the Court of Master Sommelier competition rules. There is no charge to the competitors at any level of the competition and prize money for the gold, silver and bronze medalists.



Is sponsored by an active Professional member of la Chaîne des Rôtisseurs. Said Professional being a member of the Chaîne in good standing for at least two months.

Has pronounced interest & knowledge in the wine, spirits and crafted beverage industry and who must file an application with the designated person in the participating country.

Is at least 21 (twenty-one) years of age and will not be older than 28 (twenty eight) on October 13, 2024 of the International Final in Canada in 2024. (Born after October 13, 1995)

Selecting a representative from your Bailliage may require an exciting local or regional competition! Our deadline for the final Canadian Representagive is late Spring 2024, allowing plenty of time for training & mentorship prior to the 2024 International Competition!

For further details on how to select your candidate, please contact Linda Robinson, Echanson du Canada at Lindar@pacificwineandspirits.com 44

IN THE NEWS Windsor Ontario Bailliage in the Works!

On Saturday August 19 2023, Tony Catanese, Bailli Délégué du Canada and Eric Jones, Charge de Presse du Canada travelled to Windsor Ontario to make an audio-visual presentation to a large group of Windsor residents regarding the possibility of founding a Bailliage in their border city. Dan Glisky, Bailli du Detroit also joined the head table. Under the auspices of local residents Corey Ladouceur and Chef Vincent Del Duca, the group met at the beautiful Essex Golf & Country Club. whose Executive Chef John Kukucka is also a big supporter of the effort.

The canapes.

Executive Chef Kukucka treated attendees to an outstanding array of served hot canapes, accompanied by matched wines. Following the reception, all retired to the adjoining meeting room where Tony Catanese welcomed the attendees, and played the International Chaine profile video accompanied by his personal comments on the Chaine. Charge de Presse Eric Jones then followed with a PowerPoint presentation featuring photos from recent newsletters showing how much members enjoy the Chaine and its events.

Essex Golf & Country Club.

Executive Chef John Kukucka.

Attendees gather at the reception.

Corey Ladouceur (Bailli), Vincent Del Duca (ViceChancelier) and John Kukucka (Vice-Conseiller Culinaire) have all agreed to serve on the initial Windsor Conseil.

45

2024 Dates Set for International Grand Chapître & AGM The 2024 International Grand Chapître and AGM of the Chaîne des Rôtisseurs will be held in Bordeaux, France from May 16-18, 2024.

Bordeaux is a centre of gastronomy and the hub of the famed wine-growing region with its worldrenowned chateaux estates. Besides wine, the city is known for its Gothic Cathédrale Saint-André, 18th- to 19th-century mansions and notable art museums such as the Musée des Beaux-Arts de Bordeaux. Public gardens line the curving river quays. The grand Place de la Bourse, centred on the Three Graces fountain, overlooks the Miroir d’Eau reflecting pool.

The detailed programme and how to book will be published early in 2024 on the Chaîne’s international website: http://www.chainedesrotisseurs.com

Celebrate World Chaine Day 2024!

April 20th 



Help us promote la Chaine des Rôtisseurs around the world.



How? Here are a few tips from International!  

46

Wear your ribbons: the best-known symbol of our confrèrie is the ribbons we wear.

On April 23 or 24 – If possible, visit a restaurant displaying the Chaîne plaque have lunch, dinner or just a drink and make a toast to the Chaîne.

 

On the day - we’d love to find out how you are celebrating World Chaîne Day. Send an e-mail with pictures to worldchaineday@gmail.com or connect via social media with hashtags below. Don’t forget to cc them to ejones@vaxxine.com for the Canadian newsletter!

Participate in the social media photo contest with these themes: feeling of togetherness; activity on local level gastronomy; and, most importantly, happiness and that wholeheartedly genuine moment.

Social media wall: Provided completely free by the Chaine’s Siege Mondial, an internet connection plus a device to enable you to use it.

Follow social media for World Chaîne Day 2021- Facebook, Twitter and Instagram included.

Use of hashtags is essential: remember to add the three following hashtags #chaineday #worldchaineday #chainedesrotisseur

Date Announced for 2024 International Jeunes Chefs Rôtisseurs Competition

David Tetrault Chair, Jeunes Chefs Rôtisseurs Competition Committee and Member of the Conseils d’Administration and Magistral is pleased to announce that the 2024 International Final of the Jeunes Chefs Rôtisseurs Competition will be held in Budapest on Saturday, October 5th as part of a program of events from October 2-7. Full details of the program will be available well in advance of the event.

Budapest, Hungary’s capital, is bisected by the River Danube. Its 19th-century Chain Bridge connects the hilly Buda district with flat Pest. A funicular runs up Castle Hill to Buda’s Old Town, where the Budapest History Museum traces city life from Roman times onward. Trinity Square is home to 13th-century Matthias Church and the turrets of the Fishermen’s Bastion, which offer sweeping views.

The Final will be held in the superb facility that is the show kitchen at Metro Gastro Academy located in Budaörs, a suburb of Budapest 9kms from the city centre.

47

la Chaîne des Rôtisseurs du Canada Foundation

Your Donations Support Young Chefs and Sommeliers Across Canada!

Canada has 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 than that. The Chaine Canada Foundation helps take Canada's brightest young chefs and sommeliers to new heights.





The Foundation will rely on the Culinary School's established criteria determining recipients of scholarship awards in consultation with the local Bailliage of the Chaîne des Rôtisseurs.

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; and NAIT (Edmonton).

Supporting Competitions at the Local, Regional and National Levels  

The Competitors for the 43rd International JCR Competition, 2019.

You Help Keep Canada at the Forefront of Culinary Achievement Every dollar you donate to your Canadian Foundation supports la Chaîne Canada member’s commitment to the future of culinary excellence in this country.

Nowhere is this more evident than in our support of young chefs and sommeliers as they progress on their journey. How?



Improve young culinarians’ skills and knowledge as they progress.

Mentor and support the young chef and sommelier National competition winners as they represent Canada at the annual Concours International des Jeunes Commis (Young Chefs) Rôtisseurs and Jeunes Sommeliers events Held each year at different locations around the world, these competitions offer a unique opportunity for young Canadian chefs and sommeliers to hone their skills in a challenging international atmosphere.

Scholarships at Accredited Culinary Schools 



48

We begin our support right at the beginning by providing scholarships to deserving young chefs and sommeliers enrolled in local accredited culinary schools across Canada as identified by your local Bailliage.

Upon request, the Foundation will match scholarship funds contributed by your local Bailliage to the Culinary Schools to a specified maximum amount.

The 2022 International Jeunes Sommeliers Competitors toast the Chaine.

Invest in Young Canadian Talent! Add Your Support Today!

Please consider a Donation to the Foundation today.

With the Chaîne Canada Foundation, the Canadian National Bailliage offers 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.

You can:  

Mail a cheque payable to ‘La Chaîne Canada Foundation’ to Tony Catanese, 132 Hopwood Drive, Winnipeg, MB, R3P 1C3 OR E-transfer a donation to tony.n.catanese@gmail.com

Your tax-deductible contribution of any amount is greatly appreciated. You may be entitled to up to 45 percent credit on your charitable donation, depending on your province of residence.

For additional details on how your donation will support young Canadian culinary and sommelier talent, please contact: Tony N. Catanese, Chief Executive Officer, La Chaîne Canada Foundation directly at tony.n.catanese@gmail.com.

2022 Canadian National competition winner Ethan Green.

Want to support Canada's Jeunes Chefs and Sommeliers?

Email Tony Catanese, Foundation President at tony.n.catanese@gmail.com

Canada’s Junior Sommelier Daniel at the International des Jeunes Sommelier 2019.

Add Your Support Today Here is your opportunity to keep our nation on the culinary forefront by investing in that Canadian talent.

As a member of La Chaîne des Rôtisseurs you have a distinct appreciation of the culinary arts and comradery of the table. With the Chaîne Canada Foundation, the Canadian Bailliage offers Chaîne members (and other interested parties) the opportunity to empower Canada’s young culinary frontrunners with experiences of true culinary kinship.

Canada’s own Darnell Banman. 2019 International Gold Medalist and winner of the Arthur Bolli Memorial Trophy.

49

IN MEMORIAM Antonio (Toni) Grande, Vice Argentier, Bailliage de Outaouais (December 29, 1960 – June 27, 2023) Upon retirement from the military, Toni studied at the Hotel Culinaire de Strasbourg and became a well-known chef in Ottawa for the past 30 years. He was also a member of the Culinary Federation of Canada. Toni was a passionate chef who was always eager to share his love of food with others.

We are very sad to announce that Ottawa Vice-Argentier Antonio (Toni) Grande passed away on Tuesday, June 27, 2023 at the age of 66 years. Toni joined, and was instrumental in creating, the newly reconstituted Ottawa Bailliage in 2022. He served on the Executive as ViceArgentier, serving in that role since his intronization.

Tony Grande (left) and Tony Catanese, Bailli Délégué du Canada at Tony’s Intronizatin.

Toni was born on December 29, 1960 in Montreal, Quebec to Guiseppe and Rita Pivetta Grande. He was predeceased by his father, Guiseppe Grande. Toni was a proud member of the Royal Canadian Armed Forces serving in the Royal Canadian Regiment and Air Force from 1981-1994.

50

Tony Grande (left) and Patrick Turcot in CreAte kitchen.

A perfect example of Toni’s commitment to advancing others in the culinary arts appeared in the recent Ottawa Mission newsletter. On September 7, 2023 the Ottawa Mission celebrated the graduation of 24 students of its renowned Food Services Training Program (FSTP) trained at “Chef Ric’s”, the shelter’s social enterprise at 384 Rideau Street in Ottawa. As quoted from that article, “This graduation ceremony was dedicated to Chef Antonio Grande, a long-time and passionate volunteer FSTP instructor. Chef Toni passed away in June and the graduation ceremony is dedicated to his memory”.

Founded in 2004, 282 people have graduated from the program, almost 90% of whom have gone on to positions in the food services industry.

Toni is survived by his loving wife of 23 years, Yolande Jones-Grande (who has agreed to serve as Ottawa ViceArgentier), his mother-in-law Glenda Duncan, his son Tyrone Grande and his wife Amalia Grande and their daughter Azélea, his daughter Tiea Rudyk and her husband Zachary Joseph Rudyk and their son Joseph Houser Rudyk, his sisters Rosanna Grande and her sons Matthew and David Gordon and Sabrina Grande and her daughter Alessia Ferraresi.

NATIONAL AND LOCAL CONSEIL CHANGES 2023 Thanks to our Exiting National Conseil Members Jori Guetg, Argentier du Canada Honoraire has decided to leave council at this time. Jori has been a dedicated professional member of la Chaine since 1995 and previously served as National Argentier between 2009 – 2013 prior to taking the position once again in 2018. Jori emigrated to Canada in April of 1983 and has worked for Canadian Mountain Holidays of Banff. (the largest and foremost helicopter skiing and hiking company in the world( and as General Manager at The Crossing at Ghost River.

Cyndi Grossman, Echanson du Canada Honoraire, put forth an outstanding effort over the past five years building the Ordre Mondial and our Young Sommelier program in Canada.. Formerly Vice-Echanson of the Bailliage of Toronto, Cyndi has assisted our Bailliages in hosting extraordinary events and has worked hard to build the Chaine’s range of contacts in the wine and spirits world.

Welcome to our Newest National Conseil Members Linda Robinson, Echanson du Canada Formerly Vice-Echanson and Vice Chancelier of the Bailliage of Calgary, Linda Robinson has now assumed the responsibility for the position on National Conseil. A member of the Chaine since 2014 and recipient of the Bronze Star of Canada, Linda is an experienced wine professional and will continue the mandate to grow the OM in Canada.

Linda has been President of Pacific Wine and Spirits since 2005, an industry-leading distributor serving British Columbia, Alberta, Manitoba, Saskatchewan, Yukon and Northwest Territories, offering the most authentic and character driven brands since 1973.

Pacific was founded with a love for distinct terroir; the unique and vibrant flavours offered by their partners, rewarding their thirst for outstanding merit. They specialize in enduring family owned and operated global brands from Argentina, Australia, Canada, Chile, France, Ireland, Italy, New Zealand, Portugal, Scotland, Spain, United Kingdom and the United States, to bring their clients only the very best in quality, innovation, and selection.

Linda holds a Bachelor of Commerce in Hotel and Food Administration from the University of Guelph and acquired extensive management training at Fairmont Hotels and Resorts. She was appointed La Confraria do Vinho do Porto for her significant contribution to the education and promotion of port wine.

In 2016, Linda was appointed a Keeper of The Quaich, an exclusive and international society that recognizes those that have shown outstanding commitment to the Scotch Whisky industry. In 2018 she was inducted into the Ordre des Coteaux de Champagne, the official fraternity of Champagne brands whose mission is to promote the variety, versatility and taste of champagne across the world.

51

Kumar Ramjoo, Argentier du Canada Taking over from Jori Guetg, we welcome Kumar Ramjoo, CCM, CPA, CA as National Argentier.

Kumar has been a member since 2016 and has served as Toronto Vice-Chargé de Missions assisting Vice-Argentier Ernest Liu since 2018.

Graduating from York University with a degree in Accounting and Finance, Kumar is currently Director of Finance at the Donalda Club and holds the Certified Club Manager (CCM) designation as well as being a member of the Club Management Association of Canada (CMAC) Honour Society.

Prior to working at the Donalda Club, he was Assistant General Manager at Maple Downs Golf & Country Club.

Located in the heart of Toronto, the Donalda Club is a modern family-oriented private club offering a wide range of activities ranging from golf to fitness, tennis and curling. The club is known for its friendly and relaxed atmosphere coupled with impeccable service. The Club also takes its environmental stewardship role seriously, protecting the picturesque river valley lands that comprise their Audubon-certified golf course.

Welcome To Our Newest Bailli Jolanta Grossman, Bailli Bailliage de la Nouvelle-Ecosse Jolanta Grossman will assume the role of Bailli of the Bailliage de la Nouvelle-Ecosse (Nova Scotia) beginning this Fall.

Jolanta is a recent member of the Chaine and is the owner of Terroir & Wild Ecotours Foraging Tour Company that offered the mushroom foraging adventure that was one of the events during the Canadian Grand Chapître held in Halifax in October 2022. Jolanta is quite an entrepreneur with a background in management, the financial environment and Human Resources gained through running her own companies. Prior to that, she worked with a number of Investment Banks from 1997 to 2005 in England. Her network should serve the Nova Scotia Bailliage well as she pursues membership growth opportunities and arranges an interesting calendar of events.

52

A Special Value-Added Offer for All Chaîne des Rôtisseurs Canada Members Get Your FREE One year membership in Opimian Canada’s Largest and Oldest Exclusive Private Wine Club

To activate your FREE one -year Chaîne des Rôtisseurs trial Membership in the Opimian Wine Club, simply follow these steps: The Executive of La Chaîne des Rôtisseurs Canada is pleased to announce a new “Value-added” Program exclusively available to members of the Canadian Bailliage – a special opportunity to experience Opimian: Canada’s largest and oldest private wine club with a FREE one year membership!

What is Opimian?  

   



1. Go to www.Opimian.ca/jointheclub/ 2. Select your province 3. Select the “Become a Member – Join the Club” link 4. Select “Standard Membership” 5. Enter your Contact Information details

A non-profit wine club founded in 1973 by a small group of friends wanting to share and enjoy quality wines - Turned 50 in 2023!

Now a national community of 10,000 wine and spirit lovers across Canada united in their thirst to discover Opimian’s exclusive offerings – all selected by Masters of Wine - that suit every palate and budget.

Over 1000+ exclusive wines and spirits not available anywhere else but shared among those who appreciate them the most.

Bottles from over 200 independent producers, 13 countries and 120 wine regions.

The only wine & spirit club in every province and two territories.

Membership also includes Cellar Magazine featuring their wine releases delivered to your door plus monthly web pop-ups, special email offers, producer dinners, wine tastings, release parties, virtual tastings, tutorials, and more.

A sense of community built on authentic experiences and meaningful connections, much like the Chaine.

6. Create your own Password 7. Hit the “Submit” Button 8. Use Chaine Promo Code: CDR at “Enter Promo Code Here” and hit Apply to activate your complimentary membership 9. The message “No Payment Required” will appear. Hit Submit again.

10. Note your member number and Delivery Location that appears (Print Screen if you can!)

11. AND discover what it means to be in the club and watch out for upcoming wine and spirits tasting and educational events!

Please Note: Should you choose to renew, your membership fee will be at your expense.

53

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse (Submitted by Jolanta Grossman, Bailli) Fall Diner Amical at The Avondale Sky Winery The Nova Scotia Bailliage enjoyed a beautiful Fall afternoon at The Avondale Sky Winery & Restaurant.

The very quaint and charming winery was re-opened just for La Chaine as they are already closed for the winter. It was so nice to connect with everyone and share stories and beautiful food and wines.

The former St. Matthew's church.

When they heard it was slated for destruction, they knew we had to rescue it. The church made an amazing 42-kilometre journey by road to the Bay of Fundy waterfront, then by ferry — rising and falling with the world’s highest tides. Finally, by road again, to its new home on the vineyard. Miraculously, every pane of glass survived.

The Coutinho family (Karl, Jaime, Sean, Louis and Avila) bought Avondale Sky Winery and Restaurant at the tail end of November 2019 from Stewart and Lorraine with the intentions of keeping their dream alive and growing.

The Avondale Sky Winery & Restaurant. (photo courtesy of Jamie Roberston)

The facility has its roots in the fascinating tale of how “a church walked on water became a winery”. In 2009, previous owners Stewart and Lorraine threw in city life to start a winery. They found the perfect spot on the Avon Peninsula. One of the oldest vineyards in the province was for sale and they jumped on it, knowing the soil and climate in this area would help grow exceptional grapes. In honour of the vineyard’s history, and in keeping with their winery’s philosophy of sustainability, Stewart and Lorraine wanted to find and repurpose old buildings, rather than build new.

That’s how an old barn from St. Croix River banks came to live there. Then they visited St. Matthew's church in Walton, Nova Scotia. Built in 1837, its graceful interior and elegant windows created a sense of serenity that immediately lifted their spirits.

54

Attendees.

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

Induction at Au Liban

The day’s special Menu (with wine pairings) featured on Apple Parsnip Soup, Pan Seared Scallops served with Buerre Blanc and valley apple slaw, as well as Beef Short Ribs braised in red wine served with creamy polenta and vegetables. The afternoon concluded with Vanilla Crème Brulee served with fresh berries. A truly outstanding menu and event with thanks to winery owners the Coutinho family.

We dined at Lebanese restaurant Au Liban, which opened in opened in March 2023. Both owners, Abboud Zhouri and George Elias, are originally from Lebanon and have deep passion for Lebanese cuisine. The special menu was bursting with flavours and featured a delicious Lebanese wine pairing with each course.

It was a wonderful evening and we even had guests flying from different provinces with Dr. Randall from Ontario and Dr. Daniel from Winnipeg (who also became our new member) in attendance. I was inducted again, this time in front of my Nova Scotia members.

NOTE: The Nova Scotia Bailliage has just launched a new Facebook page. Please visit https://www.facebook.com/la.chaine.des.rotisseurs.n ova.scotia.

Dr. Daniel from Winnipeg; Jolanta Grossman, Bailli and Tony Catanese, Bailli Délégué du Canada.

55

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

Jolanta and Josie Richard, Nova Scotia Bailli Honoraire.

Shaaybiat with rose sugar syrup and pistachios

Cherry Kebab Balls.

Octopus done to perfection

56

Owner/Chef George Elias listens as Tony Catanese delivers the accolade.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick (Envoyé par / Submitted by Mario Griffin – Vice Chargé de Presse) Un festin de la Chaine NB pour la relève en cuisine!

Dimanche le 20 août dernier, le bailliage de la Chaîne des rôtisseurs du Nouveau-Brunswick a présenté une activité pour ses membres et invités.

C’est dans le décor enchanteur de la Péninsule de Kingston près de Saint-Jean que le groupe a été reçu par Matt Reid Vice-Argentier du baillage de la Chaine Nouveau-Brunswick et sa conjointe, Marilyn McPhee, dame de la chaine. C’est sur le bord de l’eau de Kingston Creek dans l’environnement de leur somptueuse maison d’été que le couple accueillait cet événement du baillage provincial.

L’activité visait à amasser des fonds destinés à des bourses d’études du NBCC pour appuyer de jeunes chefs de la province dans la poursuite d’une carrière en cuisine. Le bailli de la Chaîne du NouveauBrunswick, Cornel Ceapa, sa conjointe Dorina Dame de la chaine et le chef Jack Beers ont su épater les plus gourmands avec une belle pièce de porc d’une soixantaine de livres. Ce petit cochon a été cuit sur une rôtissoire à l’extérieur sous le regard admiratif des convives sur les bords du cours d’eau!

Nos hôtes pour l'événement Matt Reid - Vice Argentier et son épouse Marilyn McPhee - Dame de la Chaîne. Our Hosts for the event Matt Reid - Vice Argentier and his wife Marilyn McPhee - Dame de la Chaîne.

Plusieurs bons vins et même du caviar étaient aussi au menu de cette rencontre, que même la pluie passagère n’aura pas été en mesure de ternir. Évidemment, on ne pourrait manquer l’occasion de cette rencontre pour faire le sabrage de succulents vins effervescents, au plus grand plaisir des personnes présentes. Le chef Thane Mallory du Restaurant Gulliver’s World Cafe de Gagetown a aussi été en mesure de se distinguer avec sa recette de fameux blé d’inde sur le BBQ à la manière mexicaine avec ses elotes.

Une journée qui restera gravée dans la mémoire de ceux qui ont pu profiter de cette rencontre annuelle pour partager et fraterniser.

[En Anglais] A feast for the next generation of chefs!

On Sunday August 20, the Chaîne des Rôtisseurs du Nouveau-Brunswick Bailliage hosted an event for its members and guests in the enchanting setting of the Kingston Peninsula near Saint John. The group was welcomed by Matt Reid, Vice-Argentier of the Chaine New Brunswick Bailliage, and his wife, Marilyn McPhee, a member of the Chaîne for this New Brunswick Bailliage event at their sumptuous summer home on the Kingston Creek waterfront.

(de gauche à droite/ left to right) Cornel Ceapa, Bailli of NB Chaine; Mario Griffin, Vice-Chargé de Presse; Matt Reid, Vice-Argentier; Exécutive Chef Thane Mallory, Chef Rôtisseur.

57

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued

Chef exécutif Thane Mallory, Chef Rôtisseur et propriétaire du Restaurant Gulliver’s World Café de Gagetown. Executive Chef Thane Mallory, Chef Rôtisseur and owner of Restaurant Gulliver’s World Cafe from Gagetown.

A delightful selection of fine wines, and even caviar, were also on the menu for this event, which not even the passing rain was able to dampen. Of course, the occasion was not to be missed, as succulent sparkling wines were poured, much to the delight of all present. Chef Thane Mallory of Gagetown's Gulliver's World Cafe was also able to distinguish himself with his recipe for Mexican-style BBQ corn with elotes.

A day that will remain etched in the memories of those who took advantage of this annual gathering to share and fraternize.

58

(Envoyé par / Submitted by Julien Dancause, ViceChargé de Presse) Le Bailliage de Montréal a tenu son Dîner de Chapitre, le 9 novembre dernier sous la présidence d’honneur de notre Bailli Délégué du Canada, M. Tony Catanese.

À table (Debout, de gauche à droite / Standing, from left to right) Pierre Bellerose, Xavier Dahan (Maître Rôtisseur), Mario Leblanc, Julien Dancause (officier).( Assis, de gauche à droite / Sitting, from left to right) Tony Catanese (Bailli Délégué du Canada), Martin Leclerc (Bailli de Montréal), Annie Pelletier (Dame de la Chaîne), Mélanie CourtemancheDancause (officier).

Cette fête gastronomique s’est déroulée au restaurant Portus 360 sous les auspices de Mme Helena Loureiro, cheffe propriétaire et Maître Rôtisseur de la Chaîne. Elle fut épaulée par une équipe passionnée, avec notamment : Jérémie Muller, son chef étoile, et Dinis Sera, son directeur de salle et de la cave. Cette soirée fut donc un véritable festin aux traditions et aux accents portugais ! Soulignons la qualité suprême de la Verdurette de courge pomarine au foie gras qui éblouit les convives et de la succulente Soupette ‘’tête-de-lion’’ au munster affiné en feuillantine au cumin, avant que l’on clore le repas avec une coupe d’un porto des plus délicats.

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography. Photos courtesy of Fahri Yavuz Photography.

The goal of the event was to raise funds for NBCC scholarships to support the province's young chefs in their pursuit of a career in cooking. Cornel Ceapa, Bailli de la Chaîne du Nouveau-Brunswick, his wife Dame de la Chaîne Dorina and Executive Chef Jack Beers wowed the gourmands with a beautiful piece of pork weighing some sixty pounds. The little pig was cooked on an outdoor rotisserie while guests admired it from the water's edge!

Bailliage du Montréal

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage du Montréal continued

Durant cette soirée, Tony Catanese a remis également la Médaille d’argent de la Chaîne des rôtisseurs à Madame Ginette Normandeau-Phisel, argentière du Bailliage de Montréal. Cette médaille fut remise à Mme Phisel en reconnaissance de son dévouement exceptionnel auprès de la Chaîne à Montréal.

Michel Busch, Officier commandeur et conseiller honoraire des professionnels / Officier commandeur and honorary advisor to professionals.

Martin Leclerc, bailli de Montréal, était fier de présenter 25 nouvelles intronisations, prouvant ainsi le dynamisme de la région métropolitaine du Québec. Nous avons accueilli 7 Maîtres Rôtisseurs, 7 Maîtres Hôteliers, 4 Maîtres Restaurateurs, 3 Dames de la Chaîne, 2 Chevaliers et 2 Officiers :

(gauche à droite / left to right) Martin Leclerc, Bailli de Montréal; Récipiendaire de la Médaille d'Argent de la Chaîne des Rôtisseurs / Silver Medal of the Chaîne des Rôtisseurs recipient Ginette Normandeau-Phisel, argentière du bailliage de Montréal; Tony Catanese, Bailli Délégué du Canada.

59

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography. Photos courtesy of Fahri Yavuz Photography.

Martin Leclerc, Bailli de Montréal and Helena Loureiro, chef-owner of the Portus 360 restaurant and Maître Rôtisseur of the Chaîne.

Xavier Dahan, Maître Rôtisseur Lucas Hadengue, Maître Rôtisseur Florimond Hannoteau, Maître Rôtisseur Jean-Mark Leon, Maître Rôtisseur Alexandre Martin, Maître Rôtisseur Kevin Mougin, Maître Rôtisseur Jérémie Rainville, Maître Rôtisseur David Candillon, Maître Hôtelier Steve Chang, Maître Hôtelier James Denis, Maître Hôtelier Sébastien Gagné, Maître Hôtelier Karim Ikrimah, Maître Hôtelier Simon Martin, Maître Hôtelier Jean-François Pouliot, Maître Hôtelier Henry Gonzalez, Maître Restaurateur Sébastien Grangier, Maître Restaurateur Fakher Romdhane, Maître Restaurateur Thomas Wujek, Maître Restaurateur Jenya Alexandrova, Dame de la Chaîne Isabelle Lenot, Dame de la Chaîne Danielle Medina, Dame de la Chaîne Frederik Gendron, Chevalier Marc Steele, Chevalier Mélanie Courtemanche-Dancause, Officier Julien Dancause, Officier

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage du Montréal continued

Chapître Dinner Portus 360 Bouchées gourmandes façon Jérémie

Soupette « tête-de-lion » au munster affiné en feuillantine au cumin.

Verdurette de courge pomarine au foie gras Royale de crustacés, salpicon de crabe, petits légumes, croustillant marin Granité de Chartreuse verte en rince-papille Côte de biche, sauce Périgueux, mille-feuille de pomme de terre truffé Soupette « tête-de-lion » au munster affiné en feuillantine au cumin Le chapeau d’Helena aux fruits d’automne

[En Anglais] The Bailliage de Montréal held its Chapître Dinner on November 9th, under the honorary chairmanship of our Bailli Délégué of Canada, Mr. Tony Catanese.

Côte de biche, sauce Périgueux, mille-feuille de pomme de terre truffé.

60

Pour le dessert / For dessert. Le chapeau d’Helena aux fruits d’automne.

This gourmet celebration took place at the Portus 360 restaurant under the auspices of Mrs. Helena Loureiro, chef-owner and Maître Rôtisseur of the Chaîne, who was supported by a passionate team including: Jérémie Muller, her star chef, and Dinis Sera, her Maître d’ and Sommelier. This evening called for a real feast rooted in Portuguese flavours and traditions! Let us highlight the supreme quality of the Verdurette of ‘Jack Be Little’ squash with foie gras which dazzled the guests, as well as the succulent ''lion's head'' soup with Munster cheese in a cumin feuillantine, before ending the supper with a glass of the most delicate port.

Martin Leclerc, Bailli de Montréal, was proud to present 25 new inductions, thus demonstrating the dynamism of the Québec metropolitan region! We welcomed 7 Maîtres Rôtisseurs, 7 Maîtres Hôteliers, 4 Maîtres Restaurateurs, 3 Dames de la Chaîne, 2 Chevaliers and 2 Officiers :

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography. Photos courtesy of Fahri Yavuz Photography.

Enfin, et non le moindre, M. Catanese a tenu à souligner durant cette soirée l’extraordinaire contribution de M. Michel Busch, conseiller honoraire des professionnels et Officier commandeur, qui s’est impliqué auprès de la Chaîne depuis déjà 39 ans !

Sans lui, le bailliage de Montréal ne serait pas ce qu’il est aujourd’hui!

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage du Montréal continued

Mr. Tony Catanese also presented the Silver Medal of the Chaîne des Rôtisseurs to Mrs Ginette

Brigades de cuisine et de service / Kitchen and serving brigade

Dignitaires, intronisés et promotions / Dignitaries, Inductees and promotions.

61

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography. Photos courtesy of Fahri Yavuz Photography.

Xavier Dahan, Maître Rôtisseur Lucas Hadengue, Maître Rôtisseur Florimond Hannoteau, Maître Rôtisseur Jean-Mark Leon, Maître Rôtisseur Alexandre Martin, Maître Rôtisseur Kevin Mougin, Maître Rôtisseur Jérémie Rainville, Maître Rôtisseur David Candillon, Maître Hôtelier Steve Chang, Maître Hôtelier James Denis, Maître Hôtelier Sébastien Gagné, Maître Hôtelier Karim Ikrimah, Maître Hôtelier Simon Martin, Maître Hôtelier Jean-François Pouliot, Maître Hôtelier Henry Gonzalez, Maître Restaurateur Sébastien Grangier, Maître Restaurateur Fakher Romdhane, Maître Restaurateur Thomas Wujek, Maître Restaurateur Jenya Alexandrova, Dame de la Chaîne Isabelle Lenot, Dame de la Chaîne Danielle Medina, Dame de la Chaîne Frederik Gendron, Chevalier Marc Steele, Chevalier Mélanie Courtemanche-Dancause, Officier Julien Dancause, Officier

Normandeau-Phisel, Argentière of the Bailliage de Montréal. This medal was given to Mrs. Phisel in recognition of her exceptional dedication to the Chaîne in Montreal. Last but not least, Mr. Catanese was keen to also underline the extraordinary contribution of Mr. Michel Busch, honorary advisor to professionals and Officier commandeur, for his involvement with the Chaîne over the last ten years.

Without him, the Bailliage de Montréal would not be what it is today!

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Manitoba (Submitted by Cameron Gray, Bailli) Early in November members of the Manitoba Bailliage enjoyed the elegance of Breezy Bend Country Club with the 31st Chapître unfolding into a truly unforgettable evening. This event provided the Bailliage with the opportunity to welcome and induct (as undertaken by Tony Catanese, Bailli Délégué du Canada) new members into the worldwide organization of the Chaîne des Rôtisseurs, along with well-deserved promotions of existing members and long tenure awards.

Bailliage de Manitoba 31st Chapître Breezy Bend Country Club Ankimo Monk Fish Liver Served on top of braised daikon, topped with Japanese cucumber (Negi) & dashi broth

Morel Guinea Fowl Stuffed Morels With braised green & white asparagus & hollandaise

Rouladen Rolled with speck, Gherkin & dijon mustard Served on top of buckwheat blinis, finished with cipollini onion & beet foam

Served with sea beans & Divine caviar, beurre blanc sauce

Tortoige Mock Turtle Soup en croute Lapia Rabbit stuffed with sweet breads & kidneys Served on top of celeriac purée, sauce vert & micro greens Vice Conseiller Culinaire, Klaus Leiendecker, Breezy Bend Country Club Executive Chef along with his culinary team – ready for an extraordinary 12 course Chapître.

Under the culinary guidance of our distinguished Vice Conseiller Culinaire, Klaus Leiendecker, the Executive Chef at Breezy Bend, the evening showcased an awe-inspiring lineup of courses meticulously prepared by not only Klaus, but also the talented Executive Sous Chef, Jeff Cameron (Chef Rôtisseur), and Junior Sous Chef, Lauryn Liusz (Rôtisseur).

Apple Apple miso sorbet Loggini Roast Venison Loin Seared fois gras & truffle= rhubarb & fond de veau sauce

Watermelon Pressed Watermelon Pear Chorizo & téte du moine, finished with yuzu dressed frisée

Brulée Matsutake Brulée House-made Macaroons Chocolate matcha, strawberry. ube

Their combined expertise began with the kinetic presentation of the monk fish, where guests were invited to delicately pour vials of dashi broth onto their dishes, enhancing the flavors and engaging the senses in a captivating culinary performance.

Tony Catanese, Bailli Délégué du Canada along with Cameron Gray, Bailli Manitoba.

62

Photos courtesy of Michael Catanese

Walleye With Alaskan King Crab

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Manitoba continued Bailliage de Manitoba 31st Chapître Breezy Bend Country Club The Wines Reception Champagne, Charles Mignon, Premium Reserve, Brut, France

Dinner

The evening’s meal culminated in a symphony of desserts, including the irresistible matsutake infused Brûlée, the delicate house made Macaron, and the ever-pleasing cheese.

Photos courtesy of Michael Catanese

Petit Charles, Domaine Passy le Clou, 2021, France Muscadet Serve et Maine, Domaine de la Pepiere, Sur Lie, Loire Voilet, 2022, France Hosteria, Bonzano, Monferrato, (Pinot Nero/Barbera) Peimonte, 2020, Italy Ars Nova, Tandem, (Tempranillo/Cabernet-Sauvignon/Merlot), Voile de Yerri, Navarro, 2016, Spain Vidal-Fleury, Cores de Rhone, Ventoux, 2019, France Château Bel-Air, Lussac Saint Emilion, 2019, France

Roast venison loin, served with foie gras and truffle finished with rhubarb & fond de veau sauce.

Dessert Ariyanas Bodegas, Bentomiz, Natural Mente Dolce, 2021, Spain

The gastronomic journey continued with the appealing fusion of flavors in the walleye course, masterfully complemented by Alaskan king crab and caviar, a testament to the exceptional artistry and creativity of the culinary team. However, these 2 dishes only paint a small picture of what the evening had in store.

Matsutake infused Brulee with spun sugar display.

Rouladen rolled with speck, gherkin & dijon mustard, served on buckwheat bilini with cipollini onion & beet foam.

Amidst the breathtaking 12-course extravaganza, seamlessly transitioning from one delectable dish to the next, the culinary prowess of the kitchen staff was consistently evident, captivating the palates of all attendees.

Jim Jaworski, Chancelier Honouraire du Canada along with Takashi Murakami Counselier Culinaire du Canada Honouraire and table guests

63

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

Gloria Mancini, Dame de la Chaine Susan Stobart, Dame de la Chaine JR Recine, Professionnel du Vin Kristel Pastorin-Blawat, Chef Rôtisseur Richard Enright, Maître Restaurateur L’Ordre Mondial Brian Macpherson, Chevalier de la Chaine

The combined efforts of the serving team under the coordination of Jennifer McArthur, Food & Beverage Manager provided flawless service in an elegantly decorated ballroom. The engaging wine pairings curated by newly inducted J.R. Recine, Professional du Vin, contributed to the seamless execution of an extraordinary event, leaving a lasting impression on all fortunate enough to partake in the evening's festivities.Truly an unforgettable evening to conclude the Manitoba Bailliage’s 2023 calendar of events.

Welcome to the following new Chaine des Rôtisseurs members inducted on Sunday along with promotions of long-term members and tenure awards.

New Members Silvana Catanese, Dame de la Chaine Leigh Cunningham, Dame de la Chaine Laurence Lau, Chevalier de la Chaine

64

Commandeur Pins 10 Years - Silver Jordan Carlson Shaun Kaluznick 20 Years – Gold Jean Louis Danguy Tom De Nardi Maria De Nardi Denise Friesen Michael Grimes Roger Kennedy Clayton Lawrence 30 Years – Officier John Alexander Rick Bel Jim Jaworski Takashi Murakami

Photos courtesy of Michael Catanese

Chapître guests react enthusiastically to Executive Chef Klaus Leiendecker’s menu presentation in preparation for the 12 course Chapître dinner.

Promotions Amiel Camet, Chef Rôtisseur John Alexander, Officier Chef de Table Maria DeNardi, Officier Maître Rôtisseur Tom DeNardi, Officier Professionnel du Vin Doug Stephen, Officier Maître Restaurateur

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary (Submitted by Ashley James, Vice-Chargé de Presse) The Glencoe Club, Dîner Amical

Quinn Staple (Executive Chef, Glencoe Club) (left) oversees the plating of a course.

Toasting with palette cleansers served in ice glasses.

Following the reception, attendees moved into The Glencoe Club’s recently renovated dining room were well thought out table centerpieces enhanced the room and the event. The evening began with opening remarks from Bailli Joe Scorgie, who introduced our guests and reminded us of the rules of the table. An incredible nine course menu specially created by Executive Chef Quinn Staple and his team, accompanied by matched wines, followed to the delight of all who attended.

The Entrée for the evening, an Alberta Lamb Trio.

65

Photos courtesy of Jonathan Ferguson, Von der Rusch Photography

The 2023 annual general meeting for the Bailliage de l’Alberta à Calgary was held at the Glencoe Club.

After hearing each member of council report on the last twelve months, the members then made their way to the next room for champagne and passed hors d’oeuvres, augmented by a special treat: a boat of freshly shucked west coast oysters. Several attendees choose to sit outside on the patio basking in the beautiful weather.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Dîner Amical The Glencoe Club Warm Dinner Rolls & Roast Chicken Butter

Grilled Baby Carrot & Fairwinds Farm Goat Cheese Terrine Carrot salad, sundried grapes, frisée Manoir de Mercey Mercury Red 2019, Burgundy, France Butter Poached Arctic Char Preserved lemon, aerated potato, crispy pork belly Cambria ‘Julia’s Vineyard’ Pinot Noir 2018, Santa Maria Valley, California, USA Roast Butternut Squash & Apple Pasta Crown Brown butter, pumpkin seed, sage, aged pecorino Cambria ‘Kathrine’s Vineyard’ Chardonnay 2020, Santa Maria Valley, California, USA Smoked Cherry Glazed Quail Confit leg rillettes, beets, puffed grains Château de Montfaucon Côtes du Rhône 2017 – Rhône Valley, France Cucumber Refresher Junmai sake, Tanqueray London dry gin, stoli cucumber vodka, honey syrup, lemon juice, traditional floral bitters

Jana-Lyn Fairbairn (General Manager, Glencoe Club), Joe Scorgie, Ciara Glendon (Food and Beverage Manager, Glencoe Club).

By tradition two plates were presented as a token of our recognition of the exceptional efforts of two members of The Glencoe Club’s staff, one from the kitchen brigade (or heart of the house) and another for the front of house brigade. The plate for the front of the house went to Ciara Glendon, Food and Beverage Manager. The plate for the heart of the house went to Alyssa Holder, Banquet Sous Chef.

Alberta Lamb Trio Roast saddle, lamb chop, braised shoulder, butter turnip, crispy polenta, pepper jam Château Fontenil – Fronsac 2016, Bordeaux, France Fine Cheeses With Accoutrement Morbier, tete de moine, delice Bourgogne triple cream, st agur, cendrillan ash goat Whistle Viogner Ice Wine 2020 Caramelized Banoffee Cake Dulce de leche, espresso, chocolate ganache Rosso Espresso Martini (decaf) The Glencoe Club brigade including the two plate recipients, Ciara Glendon, and Alyssa Holder.

66

Photos courtesy of Jonathan Ferguson, Von der Rusch Photography

Yellow Fin Tuna Heirloom tomato, pickled Taber corn, basil Mirabeau Côtes du Provence 2022, Provence, France

As the final touches of dessert were enjoyed, the brigade entered the dining room to a round of applause. In his closing comments, Joe highlighted several of the amazing dishes. In particular, he mentioned that the palate cleanser was a version of a cocktail served at the club. The incredible stemware, and cutlery were also a testament to the organizers of the event.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l'Alberta Nord (Submitted by Monica Barclay, Vice - Chargée de Presse) The Edmonton Bailliage had a successful year and were able to host all of their 6 yearly events. The year 2023 started with a black-tie dinner, which was also the AGM/ New Member Induction, at the Edmonton Convention Center with Maître Rôtisseur Chef Serge Belair. Members and their guests were treated to an exquisite 6 course dinner by Chef Belair, who was Canadian Chef of the Year in 2012.

His menu consisted of a beautifully presented pâté to start, and an exquisite apple and fennel sorbet encased in a “glass” sugar dome which was completely edible.

Chef Steve receiving the plate

June brought us to another Dinner Amical at Normand’s, an all-time Edmonton favourite, owner operated restaurant. Normand’s is known for their wild game menus and this dinner was no exception.

Owner operator Normand Campbell treated the guests to some of his highly popular menu items like the Lobster Potato cake and Bison tenderloin, topping off the evening with fresh berries flambéed in Crème de Cassis.

Chef Serge Belair’s Glass Sorbet

In April, a Dinner Amical was held at the recently renovated Royal Glenora Club with Maître Rôtisseur Chef Steve Buzak, who is also their Director of Food and Beverage! It was a bright spring evening with the sun shining through a glass walled room where the RGC team treated us to a lovely 5 course menu.

Chaîne members enjoying the BBQ Buffet in 100-year-old barn at Cornerstone Event & Retreat Venue

67

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l'Alberta Nord continued The Annual BBQ event was held on August at the Cornerstone Retreat and Event Venue, a sprawling pastoral estate within Edmonton’s city limits with old fashion charm and elegance. The reception and dinner were held in a charming 100-year-old barn from when this property was a farm homestead.

Chaîne members and their guests were treated to a wonderful BBQ dinner hosted by the Sawmill Banquet and Catering team, led by their General Manager and Chef de Table, Paul Doucette. The casual dinner and camaraderie was enjoyed by all on this beautiful summer evening.

In October, La Confrerie de la Chaîne des Rôtisseurs Bailliage de l’Alberta-Nord gathered yet again for another Dinner Amical at the Highlands Golf Club. Maître Rôtisseur Chef Vikram Redgaonkar prepared a delicious 4 course meal that was enjoyed by all. The butternut squash veloute was prepared with coriander and maple syrup and was one of the highlights of the evening. Guests were able to take in the view of the gorgeous golf course that is nestled within Edmonton’s River Valley, the largest urban park in Canada.

The last event of the year in November brought the members and their guests to a black-tie dinner hosted by Ernest’s at NAIT (Northern Alberta Institute of Technology). NAIT is well known for their Culinary Arts program. The evening’s menu was created and prepared by students in the program, under the watchful eye of instructor Harjeet Singh Mehdwan, who is also the Bailli for the Northern Alberta chapter of La Chaîne.

Black Tie Event Ernest’s at NAIT Reception N.V. Domaine Zinck Crémant d’Alsace Brut Terrine Duck, Fig, Foie Gras Lobster Celeriac Remoulade, Brioche, Sauce Choran 2021 Yalumba The Y Series Viognier Soup Smoked Tomato Veloute, Coriander Oil 2016 Familie Hugel Classic Gewürztramimer Rabbit Chorizo Stuffed, Corn Sauce, Peach Mostarda 2019 Bricco dei Guazzi Barbera d’Asti Sorbet of Pumpkin with Baking Spices Venison Pastrami Spices, Crispy Potato Napoleon Squash Puree, Buttered Leek Braised Carrot, Rosemary jus 2019 Muga Rioja Reserva Tempranillo Toffee-Apple Caramelized Apple Financier Cardamom-Oat Streusel, Buttered Rum Sage Ice Cream N.V. Taylor Fladgate Fine White Port

Butternut Squash Soup

68

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l'Alberta Nord continued

Bailliage de Vancouver (Submitted by Ann Collette, Bailli)

The seven-course menu was expertly presented, with the students highlighting how each of the dishes were prepared. The smoked Tomato Soup with the Lobster roll on the side was perhaps the most talked about dish for the night.

“Bubbles” and Brunch – 2023 World Chaîne Day Celebration When great food and wine are enjoyed in an especially unique setting, something magical happens. So it was on World Chaîne Day 2023 when members of the Vancouver Bailliage made themselves comfortable at gleaming high-top stainless-steel tables adjacent to the test kitchen of Vancouver’s iconic Russell Hendrix Restaurant and Foodservice Equipment building for bubbles and brunch.

The NAIT Student Chefs responsible for the dinner.

Stay tuned for the next year as La Chaîne Edmonton has some very interesting events planned, including the Biennial Mountain Event retreat at the Post Hotel, a Relais & Chateaux property with one of the best wine cellars in Canada!

Vice Conseiller Culinaire JC Felicella and Chef Bruno Marti (second and third from right) worked closely with Junior Culinary Team Canada in the kitchen.

Conseiller Culinaire Chef JC Felicella and the talented young chefs from Junior Culinary Team Canada (fresh off their Hot Chefs, Cool Jazz event) pulled out all the creative stops as they prepared a multi-course Sunday brunch accompanied by a selection of champagne and sparkling wine (from the Chaîne cellar) and refreshing sparkling and orange juice Mimosas.

69

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

Chef Bruno Marti offers some advice to one of the young chefs on the plating of the dessert course.

The Russell Hendrix building was perfectly suited to host a culinary event, with a fully equipped kitchen for JC and the team to work their craft, adjacent to a spacious informal dining area from where guests could watch the young culinarians at work. It was so ideal, in fact, that JC is planning a Christmas pop-up dinner at the same venue this December.

A mimosa paired perfectly with the refreshing Smoked steelhead, zucchini salad and saffron mayonnaise course.

2023 World Chaîne Day Russell Hendrix Restaurant Canapés Japanese Pancake, Divine Caviar, Crème Fraiche Quail Egg. Smoked Steelhead. Zucchini Salad, Saffron Mayonnaise, Lobster Artichoke Flambé, Brandy Butter, Soft Herbs, Brioche JM Sélèque Solessence ¬– Brut Champagne or Mimosa - Sophora Sparkling Cuvée with Freshly Squeezed Orange Juice Bacon and Egg Crispy Pork Belly 63-degree Egg, Fondant Potato Roast Veal Tenderloin Seared Foie Gras Toast, Raisin Onion Compote, Crushed Raspberry. Thyme Jus Willm Blanc de Noirs Crémant d’Alsace

(clockwise left to right) Milena and Jim Robertson, Stephen Tredwell and Diane Blaney raise a glass to toast World Chaîne Day.

70

Honey Soufflé Caramelized Pear, Sauce Anglaise, Sponge Toffee, Buttered Chiffon Baron D’Arignac Demi-Sec Rose

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Sake to Me Vice-Echanson Clement Lau and members of Vancouver’s Ordre Mondial celebrated Asian Heritage Month with an eminently appropriate wine tasting at Hello Nori restaurant. Here, long-time Chaîne and OM member Peter Green – a certified sake professional and avowed aficionado – guided eager participants through a tasting and educational tour of 11 iterations of Japan’s most traditional drink, Nihonshu (Japanese alcohol).

Yellowfin tamari sushi topped with avocado mousse was one of the afternoon’s delicious sake accompaniments.

(L to R) Ima for Oysters; Takacho Bodaimoto; Amabuki Super Dry; Oka; Omachi; Eikum Junmai Daiginjo (small bottle); Taka Tokubetsu Junmai; Negai-Bito Ganjin Yamahai Junmai Ginjo Genshu (the big bottle); Choya’s Kokuto umeshu; Osake Junmai Sparkling; Choya Yuzushu

Rounding out the event were gorgeously prepared Japanese small bites including Aburi Miyazaki Wagyu Gunkan with pickled wasabi, Aburi Blue Fin Tuna sashimi with a sweet sesame negi relish, and Yellowtail Tamari Sushi with avocado mousse to accompany the sake.

The afternoon featured a relaxed series of small sake pours, with lively discussion regarding the history of brewing with rice in Japan; the methods of making sake; the terroir; the business; and sake around the world. “My goal,” said Peter, “is to help our members become more comfortable with ordering nihonshu from a menu, reading a sake bottle, and pairing it with food.”

(L to R) Dave Jackson, Dennnis Pang and Shelley Hayashi chat up some of the sakes at Vancouver’s comprehensive tasting

Choya was among the nine sakes sampled during Vancouver’s guided tasting at Hello Nori.

71

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued AGM, Dinner & Auction Few would argue that it’s difficult to make an AGM exciting. Happily, the Vancouver Bailliage seems to have hit on the right formula for success with its annual AGM, Dinner, and Auction event, where the Bailliage takes care of business up front and then goes on to have a lot of fun!

(l to r) Rebecca England, Robert Colby and Jordan Hanley enjoy some sparkling at the AGM reception.

Janis and Jim Connolly peruse the Silent Auction table at the Vancouver Bailliage’s annual AGM, dinner and fundraising auction.

This year, Vancouver’s AGM, Dinner, and Auction event returned to the Terminal City Club where member and TCC general manager Peter Jackman and his team went above and beyond to host a great evening. More than 75 Vancouver Chaîne members joined in the festivities, which began with deliberately brief reports from Chaîne Council members followed by a stand-up mix-and-mingle featuring sparkling wine and passed canapés. The reception also gave members and guests time to peruse and put in their bids on the more than 50 items featured in the silent auction before making their way to their tables for dinner. (The auction is a cornerstone of the Bailliage’s fundraising, with net proceeds benefiting scholarships for young chefs and sommeliers and the regional JCR competition.

72

Nutcha and John Phanthoupheng, proprietors of Baan Lao Fine Thai Cuisine, enjoy the festivities.

The evening featured a sumptuous Italian-themed buffet with action stations, custom created for the Chaîne by Executive Chef Dan Creyke and his brigade, who says he took some of his inspiration from his mom’s Italian cooking – especially Mama’s duck and pork lasagne. Deliziosa! A wide selection of Italian and other wines was provided from the Chaîne cellar allowing guests to enjoy their favourites.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Chaîne AGM Dinner Terminal City Club Reception Canapés Black truffle & Burrata Arancini, parmesan aioli Negroni-infused watermelon, whipped ricotta, crisp basil, pine nut, Grilled scallop, Njuda vinaigrette Antipasto Platter Grilled vegetables, marinated olives, bocconcini, melon, focaccia & grissini

Insalata Octopus Panzanella Marinated grilled octopus, red onion, cucumber, tomato, bread, red wine vinegar Orzo Puttanesca Heirloom tomato, olives, capers, roasted red peppers, capers, anchovies, Charred radicchio and bean, fried lentils, saffron yogurt

Mark and Tina Hills took a break from their boating adventures to take part in the dinner and auction.

Viva Tequila The spirit of Mexico made for quite the celebration in Vancouver when long-time member Wendi Vaisler and her husband Barry graciously opened the sundeck of their beautiful West Vancouver home for an Ordre Mondial tasting and celebration of tequila.

Stazione della Pasta Garganelli, Cappelletti, gluten-free Penne Roasted mushrooms & sage butter Sun-dried tomato, bocconcini, basil Pancetta, black pepper, egg yolk parmesan sauce Vegan gnocchi Cashew truffled cauliflower “alfredo”, roasted squash, sage, Duck and pork lasagna al forno, bechamel Carne e pesce arrosto

For Chaîne members long accustomed to fine dining, the dinner at Baan Lao Fine Thai Cuisine was a revelation – a revelation that even on the laidback West Coast, amazing cuisine delivered with white glove service still has the power to wow. It just never gets old.

Our gracious hostess and tequila expert Wendi Vaisler (centre) walked guests through the various tastings. Seen here (l to r) Maggi Mei Ho and Diane Blaney.

73

Photos courtesy of Maggie Mei Ho

Italian Cheese and Charcuterie Platters Prosciutto de Parma, prosciutto cotto, hot capicola, bresaola burrata, Parmigiano Reggiano, Gorgonzola dolce, truffle Pecorino, Taleggio, apricot tarragon mustard, pickles, olives, artisan breads & crackers Fried artichokes pesto aioli

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

The tequilas featured were Blanco, Reposado, Añejo, Cristalino and Mezcal, and to top things off, Wendi also served Raicilla tequila from her own private collection.

As is always the case with side-by-side tastings, participants remarked on how different each of the tequila’s tasted, including the astonishing sweetness of the Cristalino. Who knew?

For the welcome reception, guests were greeted with a refreshing “Paloma” cocktail featuring tequila and grapefruit juice accompanied by traditional corn chips, fresh salsa, and homemade guacamole.

Photos courtesy of Maggie Mei Ho

Seven fine tequilas were sampled (not pictured is the Cristalino).

Wendi, an expert in the history, the various types and production methods, the terroir, and the unique flavour profiles of Mexico’s iconic spirit, led the group through a series of tequilas, each of which was described in detail and paired with sometimes surprising food choices.

Delicious pork sliders provided the perfect complement to the Añejo tequila, enjoyed here by Sylvia Wu and Dennis Pang.

Perfect pre-pours of different varieties of tequila were accompanied by equally perfect pairing.

74

To pair with the progression of tequilas, Wendi and vice-echanson Clement Lau included shrimp ceviche, assorted tuna and salmon sushi, pork sliders and chicken tacos. For the finale, the last tequila was deliciously paired with two-bite brownies and salted caramel chocolates – sweet perfection for a perfect day.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Wildlight Wows Tucked away in an otherwise unassuming plaza on the grounds of the University of British Columbia is a culinary gem that has already made quite a name for itself on the Vancouver food scene – Wildlight Kitchen + Bar. It was here, on a gorgeous late-August day, that members of the Vancouver Bailliage sat down to take in what proved to be a truly outstanding Michelin-worthy culinary experience.

Chef Chow’s menu celebrated the richness and diversity of the West Coast and embraced sumptuous regional and seasonal ingredients all prepared according to his own unique culinary vision, honed over many years with top chefs including his former employer and mentor, Chef Scott Jaeger. Of special note was the outstanding visual artistry in the presentation of every plate, together with a memorable melding of wonderful flavours.

The warm yet laid-back atmosphere well suited (l to r) Guy Collette, Gale Liebert, and Tina and Mark Hills.

At the heart of Wildlight’s award-winning kitchen is Executive Chef Warren Chow – a French-trained, Gold Medal award-winning member of Culinary Team BC. Chef Chow recently guided Wildlight to place first in both the New Restaurant and the Pacific Northwest categories of the 26th annual Golden Plates Awards and more recently saw his kitchen awarded a Michelin recommendation.

The aged duck breast main course was a tour de force of colour, flavour and artistic presentation.

(l to r) Dennis and May Pang, Ruth Grierson and Matt Petley Jones get ready to enjoy dessert.

Fresh grilled beets with fresh burrata cheese was a standout at the Wildlight dinner.

75

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Wildlight Canapes Spot Prawn & Yuzu Cones West Coast Oyster Motoyaki Mushroom Tartlets Salmon Pastrami, Unagi, Nori Cracker Bubbles Chardonnay /Pinot Noir Blue Mountain Reserve Brut 2013 Sparking Grilled Beet Salad Fresh Burrata Cheese, Roasted Shallot Vinaigrette, UBC Harvest Greens, Compressed Apple, Hazelnut Pinot noir/ Gamay Anthony Buchanan Gamay 2022 Prawn & Morel Terrine Dashi, Squid Ink, Preserved Lemon Aioli, Ikura Chablis Little Engine Unoaked Chardonnay 2022 Aged Duck Breast Fermented Gooseberry Glaze, Celeriac Purée, Farro and Foie Risotto Sangiovese Ricasoli Brolio Riserva Chianti 2019

(l to r) Amberly Beaudoin, Jared Collette, and Dennis and May Pang.

Executive Chef Craig Sung and his brigade prepared custom autumn dinner featuring fresh local ingredients of the harvest season, including BCgrown products from the land (bison striploin; sea (salmon and ikura); and soil (Kennebec potatoes and sweet Chilliwack corn) complemented by four BC wines selected by sommelier Peter Sullivan.

Palette Cleanser Sweet Brie, Lemon Parfait Dessert Raspberry & Lavender Cake, Ruby Chocolate, White Chocolate Dome, Textures of Apricot, Mint, White Rum Sauvignon Blanc Clos Du Soleil Saturn 2022 To Finish Black Tea Granita, Semi Freddo, Cold Black Tea, Dried Flower

Fall Bounty at Forage Ten years ago, Vancouver welcomed a restaurant with a special and defining mission – to creatively showcase locally grown, sustainable British Columbia food and wines. At Forage restaurant, located in the Listel Hotel, that tradition continues, and on the first day of fall 2023 the Vancouver Chaîne enjoyed an opportunity to experience that culinary vision first-hand.

76

– (l to r) Sylvia Wu and Maggi Mei Ho are both enthusiastic gastronomes and bloggers. The dinner at Forage gave them lots of material.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Autumn Dinner Forage Canapés Albacore Tuna Tartare, Bison Meatball, Tomato Ragout, Corn Bread with Spicy Honey La Frenz Aster Brut, Penticton/Naramata Bench 2019 Amuse Baked Pacific Oyster, Marrow Butter Sea Citrus-cured Kuterra Salmon, Ikura, Basil, Squid Ink Puff, Cilantro Chili Dressing Corcelettes “Oracle” Rosé, Keremeos/Similkameen 2022 (l to r) Gale Liebert, Monique Berner and Alice Spurrell.

The warm, intimate ambience of the restaurant lent itself beautifully to a casual fall dinner and was roundly enjoyed by all.

Soil Kennebec Potato Gnocchi, Chilliwack Corn, Jalapeño, Tarragon, Brown Butter Crumb, Neufchâtel Cheese Solvero Chardonnay, Summerland/Garnet Valley 2021 Land Bison Striploin Steak, Haricots Verts, Bison Short rib and Tongue Croquette, \Garlic Scape Chimichurri Le Vieux Pin Artakama Syrah, Oliver/Black Sage Bench 2018 Sweets Neufchâtel 110° Baked Cheesecake, Shortbread Crumble, Gin-Spiked BC Peaches, Peach Sorbet

Fairmont Pacific Rim Hosts Vancouver Induction 2023 Bison striploin with bison short-rib and tongue croquette.

Neufchâtel cheesecake with shortbread crumble, gin-spiked peaches and peach sorbet.

For Vancouver Chaîne members, Sunday, October 22 was no ordinary day. It was during the evening on this lovely fall day that 80 members and friends of the Bailliage warmly welcomed 14 new members to their ranks at the glittering 52nd annual induction ceremony, dinner, and celebration.

This year’s induction event took place in the Emerald Ballroom of the Fairmont Pacific Rim Hotel – a bright, airy corner space with towering floor-to-ceiling windows that frame spectacular views of the Vancouver Convention Centre and Vancouver Harbour.

77

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued It proved a breathtaking backdrop for the induction ceremony, deftly orchestrated, as always, by National Bailli Tony Catanese with the assistance of Provincial Bailli Jane Ruddick and Bailli Ann Collette.

Artfully prepared caviar mini waffles were among the three sumptuous canapés served during the reception.

Fairmont Pacific Rim Chaîne Induction Gala Fairmont Pacific Rim Executive Chef Damon Campbell welcomes his guests and introduces his menu.

The well-orchestrated induction moved along remarkably briskly and was followed by a champagne reception that featured three artfully prepared appetizers created by Executive Chef Damon Campbell and his brigade. Chef Campbell followed up with an exceptional four-course dinner with fine wines selected from vineyards in France, Italy, Australia, and Portugal.

Caviar Waffle Northern Divine caviar, crème fraiche, egg yolk, shallot, chive Lelarge Peugeot, Tradition, Vrigny, 1er Cru, Extra Brut, NV Nova Scotia Scallop Crudo Radish, cucumber, chili, lemon balm, sea buckthorn broth Turbiana, I Frati, Ca dei Frati, Lugana, Italy, 2020 Roasted Filet of Mandai Matsutake mushroom, sea asparagus, kohlrabi butter Pinot Noir, Hexham Vineyard, Soumah, Yarra Valley, Australia, 2018 Charcoal Grilled Snake Rivers Ranch Wagyu Beef Savoury pain perdu, black truffle, parsnip, aromatic jus Merlot/Cabernet, Tassinaia, Castello del Terriccio, Tuscany, Italy, 2017

Charcoal grilled Snake Rivers Ranch Wagyu Beef was the stellar main course of the dinner at the Fairmont Pacific Rim.

78

Fall Flavours Brown butter hazelnut cake, Seckel pear, smoked maple cremeux, caramelized sunchoke ice cream Tinta Negra Mole, Rainwater, Blandy's, Madeira, Portugal, NV

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

(l to r) Vancouver Bailli Ann Collette, Chef Damon Campbell, Provincial Bailli Jane Ruddick and National Bailli Tony Catanese.

National Bailli Tony Catanese did his customary masterful job of leading the induction ceremony.

The Vancouver Bailliage welcomed 14 new members in 2023.

79

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria (Submitted by Gail Gabel, Bailli) Springtime in Paris at the Artisan Bistro Executive Chef Daryl Pope, Maître Rôtisseur welcomed 38 Members and guests to another superb culinary experience at Artisan Bistro. The evening was warm. Our traditional welcome glass of “Bubbles” was enjoyed by many on Artisan’s expanded and redecorated patio with comfortable, upholstered furniture and shade umbrellas in Artisan’s signature red and black colour scheme.

Artisan Bistro.

Moving inside, a tasty Olive Tapenade was accompanied by a selection of house-made bread.

The Second Course of a meltingly delicious Foie Gras Torchon, dipped in a little chocolate and served with absolutely wicked Port Cherries called for more of the Veuve du Vernay, a recent find of a modestly priced French Sparkling Wine that is a fine summer “quaffer”.

A crisp Pouilly Fumé from the Loire, was a perfect companion for the next course whose arrival was heralded by the appearance of a warm, buttery croissant, which we were told to refrain from devouring ahead of the serving of Escargot. Chef Pope’s Fourth Course was a unique presentation of a traditional Duck (Canard) a l’ Orange.

80

Executive Chef Daryl Pope, Maître Rôtisseur

From our wine cellar, came the perfect pairing of Chateauneuf du Pape Château de la Gardine, 2016 to accompany the Wagyu Beef, Dungeness Crab, and Grilled Asparagus which was complemented by a Brown Butter Béarnaise.

Photos courtesy of A. Aikenhead, J. Littlepage, N. Shackleton

A Duck Leg Confit accompanied by a delicate Leek Crème Brulé, Beets Three Ways and a Honey Anise Demi, all paired with a Cote du Rhone. A surprise Fifth Course was a cooling lemon raspberry sorbet palate cleanser.

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

Artisan Bistro Chaine French Dinner Fresh Bread Olive Tapenade Duck à L’ orange.

Chef Pope’s Orange Chocolate Soufflé came hot from the oven, served with a White Chocolate Cream Anglais.

V.C. Culinaire and Officier Maître Rôtisseur Castro Boateng delivered the Accolade, highlighting the classic essence of Maître Rôtisseur Pope’s menu.

Delivered in exquisite Modern French style, it still requires all the butter, cream, and labour-intensive intricacies of this cuisine’s art.

Following the Accolade, the host’s three very efficient servers each received a Chaine Certificate of Appreciation. Thank you gifts were also presented to Chef Daryl Pope and House Manager, Julie Roblin.

Totally unexpected, yet another treat was served before departure - a platter of Migniardises including a Foie Gras Rice Crispy, Raspberry Salted Caramels and a Chocolate Marquise with Filipino Ube flavoured ice cream.

Foie Gras Torchon Bernard Callebaut Chocolate, Brioche, Fleur de sel Port Cherries Veuve Du Vernay, France Escargot Vichyssoise, Edamame Puree, Pea Tendrils Pouilly Fumé, S Dagueneau & Filles Traditional, 2020, Loire Valley Duck à L’ orange Duck Confit, Leek Crème Brulee, Beet 3 ways Honey Anise Demi Côtes du Rhône, Halos de Jupiter, 2020, Rhône Valley Surf & Turf Wagyu, Grilled White Asparagus, Dungeness Crab Brown Butter Béarnaise Châteauneuf du Pape, Château de la Gardine, 2014, Southern Rhône Valley Orange & Chocolate Soufflé White Chocolate Cream Anglais, Raspberry Banyuls, Pietri Geruad Mediterranee, 2015, Languedoc/Roussillon

81

Photos courtesy of A. Aikenhead, J. Littlepage, N. Shackleton

Artisan Bistro brigade is recognized.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Lobster and Lamb BBQ at Twyla’s Flower Farm

Bailli Gail welcomes attendees.

Twyla’s Flower Farm is owned by Twyla Rusnak.

Twyla and her husband Illarion are both talented Landscape Architects. Illarion is also a prominent large-piece sculptor and several examples of his work can be found through-out the property, blending in with the native flora.

Twyla Rusnak and her husband Illarion.

82

Our traditional welcoming “Bubble” reception had four labels on offer and thirsty palates made short work of 16 bottles. The accompaniments were Maître Rôtisseur Castro Boateng’s selection of three delicious canapes of butter poached lobster, braised pork belly and North African lamb sausage.

Photos courtesy of D. Aikenhead, L. Duplessis J. Littlepage, N. N. Shackleton

There was a gentle breeze wafting across the grassy bank as canopies and out-door furniture were being delivered in preparation for our Bailliage’s first outdoor dining event held in many years. The hopedfor fine weather continued through the weekend for our Lobster & Lamb BBQ, as 42 Members and guests arrived in late afternoon under brilliant sunshine at Twyla’s Flower Farm located in the semi-rural outskirts of Victoria.

The flower gardens were in full bloom, too many varieties to name, but the yards of trellises, covered in a profusion of multi-coloured Sweet Peas, were really spectacular. Several attendees took advantage of garden and art studio tours. Twyla and her team had positioned large vases of flowers around the canopied tables and each of the six tables sported vases of different flower arrangements.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued The Bailli welcomed new member Dean Aikenhead and his wife Ann, several guests, including Dame de La Chaine Mira Wallace visiting from Chaîne USA, Amelia Island, Florida, Calgary member Keith McMullan, and after a long stay in Texas, Victoria member Christiane Hile.

Photos courtesy of D. Aikenhead, L. Duplessis J. Littlepage, N. N. Shackleton

Maître Rôtisseur Castro Boateng (centre) and Sous Chef Sebastian Edwards, (right).

Twyla’s Flower Farm Lobster and Lamb BBQ House of Boateng

Harissa Grilled Lamb Sirloin.

Appetites were sharpened by the tantalizing aroma of lobsters and lamb grilling on the BBQ. The melt-inyour-mouth grilled Lobster was my particular favourite with its delicate brushing of paprika butter.

Cases of dinner wines were bought specially for the event - an Italian Santa Margarita Pinot Grigio and a 2020 multiple Gold Medal Australian Shiraz from Thomas Goss. In addition, the last six bottles in our cellar of Peter Lehmann’s 2017 “The Barossa Shiraz” were definitely enjoyed.

After dessert and as the evening was coming to a close, the Bailli Gail Gabel thanked Twyla and Illarion, presenting them with gifts in appreciation for their hospitality in allowing our Bailliage to enjoy their beautiful property. Rehka, the property’s florist, also received a gift to acknowledge her very attractive table flower arrangements.

Then it was Chef Castro’s turn to be recognized for creating another superb dinner and to receive a gift from the Bailliage. Castro introduced his team and in particular, Sous Chef Sebastian Edwards, (right) who recently placed first in the Chaîne Victoria Young Chefs Competition.

Canapes Butter Poached Lobster On Spoons Grapefruit & Vanilla, Crushed Blood Orange Braised Pork Belly Jalapeno Cornbread, Roasted Pepper Jam North African Lamb Sausage Jerk Mustard BBQ artisan bread Selection of Butters Lobster Salad Artisan Greens, Avocado, Mango, Fresh Young Coconut, Curry Vanilla Dressing J & J Farm Heirloom Tomato Salad Basil, Grilled Okanagan Stone Fruit, Balsamic & Herb Oil Cucumber & Watermelon Salad Feta Cheese, Elderflower Dressing Grilled Corn Skewers Berbera Spiced Butter & Herbs Grilled Lobster Charred Lemons, Parsley & Smoked Paprika Butter Harissa Grilled Lamb Sirloin Chermoula Baked Potato Station Crispy Bacon, Scallions, Sour Cream, Pickled Onions Roasted Peppers, Mustard, HOB Hot Sauce Lots of Cheese!

Mini Dessert Platter

83

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Champagne Extravaganza What is it about those delectable salt-water bivalve mollusks that cause a touch of apprehension when it comes time to order them for the Extravaganza?

Again this year, mild panic set in when cocktail oysters suddenly became as scarce as hen’s teeth.

Never fear, our Bailliage just happens to have a “secret weapon”, its very own (supposedly retired) expert oyster scientist who is all-knowing. National Chargé de Missions Jack Littlepage came to our rescue with a Quadra Island supplier who delivered 300 of the most toothsome Black Pearl beauties and saved the day!

84

Julie Blue’s superb piano renditions filled in the background throughout the afternoon. Wine specialist and Sommelier Marissa Lingwood, guided us through an informative comparison of four Champagnes, each of which has a distinctly different style, and which were very much the signature of each producer.

Photos courtesy of C. Schrader, N. Shackleton

A glass of crisp, chilled Albert Sounit Prestige Brut Crémant de Bourgogne greeted an eclectic mix of 42 members, partners and guests arriving for an afternoon of warm comraderie at the lovely oceanside home of Jack & Ruby Littlepage. Eclectic, because this year there was a subtly different ambiance during the afternoon as the hint of rain disappeared and many seemed to prefer to enjoy the spectacular view from the comfort of the house, We were pleased to welcome the Bailli Délégué of Canada, Tony Catanese, and his wife Silvana, who joined us for the first time at a non-Chapître event.

New Member Corbin Mathany, the Executive Chef and owner of a new property, “Ugly Duckling” was able to attend as were Vancouver members, and a few guests for whom a Chaine event was a new experience. Jack’s kitchen seemed to have several whirling dervishes, zipping around doing interesting things in pots, large and small. This translated into Officier Maître Rôtisseur Castro Boateng, the Chef du Jour, and his team presenting an outstanding menu which included eight exotic canapes, stations of charcuterie and fromage, and Italian specialties. In addition, the cold stations for the oysters, Pâte de Foie Gras and Steak Tartare, were exceptionally popular.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Marissa provided interesting background on production aspects. As we savoured each wine, she added many historical anecdotes that were new to most of us.

Castro’s Sous Chef Artem, who was working at the Italia food station out by the garden, was surprised to hear that he was a winner. Artem, a delightful and well-spoken young man emigrated from Ukraine about a year ago and is enjoying working at House of Boateng.

Wine specialist and Sommelier Marissa Lingwood.

Bailli Honoraire Stephen Burchert oversaw the very popular draw for seven “mystery” gift packages, admittedly, most did resemble wine bottles.

It is always an event highlight and personal pleasure as Bailli to thank our very generous hosts Jack and Ruby, who have welcomed our members into their lovely home for many years. While just in his first year as Vice Culinaire, Castro Boateng has been a strong member of the Conseil and has gone above and beyond in his support for our events. It was again my pleasure to thank Castro and his team for the excellent menu designed and delivered today at the Champagne Extravaganza.

Jack Littlepage wins a prize.

Vice Culinaire Officier Castro Boateng and team.

85

Photos courtesy of C. Schrader, N. Shackleton

Sous Chef Artem.

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

The “Ugly Duckling”

.

New to the Victoria dining scene, Chef Corbin Mathany found an abandoned, somewhat derelict building, complete with gravel floor, deep in the heart of Chinatown. Stepping through the original front door today, walls of exposed original sand-stock brick are tastefully softened by the addition of natural wood features, providing a warm and welcoming ambiance in what is not at all an “Ugly Duckling”.

Champagne & Bubbles Extravaganza 2023 Champagnes Albert Sounit Prestige Brut Cremant de Bourgogne Ruinart Blanc de Blancs, Cote de Blancs Pierre Paillard Les Parcelles Grand Cru, Bouzy Montagne de Reims Philipponnat Blanc de Noirs Extra brut 2016, Verzy Ayala Majeur Rose, Aý Our traditional offerings

Canapes Moroccan Salmon, Jicama, Carrot & Orange Pickled Beets & Goat Cheese, Almond Brittle, Salted Caramel Chickpea Cake Ratatouille, Basil, Balsamic Reduction Tuna Tartare & "Mango Ravioli” Sweet Soy Caviar, Cucumber, Pickle Ginger Relish Herbed Poached Prawns Skewer, Pickled Vegetable Jerk Pork Taco, Caribbean Slaw, Candied Jalapeno, HOB Aioli Local Oyster Mushroom Wings, HOB Hot Sauce Charcuterie & Fromage

Chef Corbin Mathany.

The Bailli welcomed thirty members and guests and congratulated Camosun College student, Sebastian Edwards, who was presented with the Chaîne’s Regional Trophy for placing first for Victoria in the Jeune Commis competition.

Selection of Local & International Cheese, Array of Cured & Smoked Meats, Chutney, Pickled Vegetables, Crispy Bread, Olives, Spiced Nuts Italian Food Station Parmesan Reggiano Station Fresh Cooked Pasta in an Authentic Italian Parmesan Reggiano Wheel Garnishes: Wild Mushroom, Fresh Peas, Crispy Bacon, Spinach Pesto, Sundried Tomato Pesto Melon & Prosciutto Basil & Balsamic reduction Meatballs Confit Garlic Tomato Sauce Dessert Lemon Tart

86

Sebastian Edwards (centre) with Victoria’s Regional Trophy.

Photos courtesy of David Izard

Oysters on the half shell (with Hot Sauce, Mignonette, Lemons, Horseradish) Pate de Foie Gras au Guichard Steak Tartare au Mantell Crostini

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

Lamb Saddle.

In this course and throughout the menu, Chef Corbin had included a subtle salute to the restaurant’s location by including the modest Soy bean in its many and varied forms.

Photos courtesy of David Izard

The evening was then turned over to Chef Corbin who teamed with sommelier and wine consultant Teresa Chiesa to describe the first courses and exquisite wine pairings selected from producers that Teresa is introducing to the local market. An amuse bouche of delicate creamy shrimp nestled in a crisp, slightly smoky soy-based cracker, was followed by a surprising first course of carrots prepared three ways, garnished with tofu, and tiny hints of chili in a miso mayonnaise. Teresa’s selection of an off-dry 2021 J&H Selbach Blue Fish Riesling was a stunningly successful pairing. Many expressed new found faith in the versatility of this grape, and planned to add this Riesling to home cellars. The charred Pacific octopus, cured Chinese sausage served on a bed of the tiniest cubes of potato was a favorite of many, and was perfectly complemented by a 2022 Mayer Family Pinot Noir.

Diner Amical Ugly Duckling Vancouver Island Carrots Tofu, chili, sesame J&H Selbach Blue Fish Riesling, 2021 Charred Pacific Octopus Cured Chines sausage, potato, salsa verde Meyer Family Vineyards McLean Creek Road Pinot Noir, 2022

Halibut.

The presentation of the snow-white butter poached Halibut, brandade style, was beautifully offset by the colours of the accompanying red Kuri squash, fermented tomato and a rich and complex sauce.

The white Burgundy from Haute Cote de Nuit proved to be another outstanding pairing.

A 2009 Peter Lehmann 8 Song Shiraz from our Bailliage cellar was chosen for the meat course. A savoury mélange of Chinese eggplant and soy beans was the base for slices of rare braised lamb saddle.

Butter-Poached Halibut Branade, squash, fermented tomato Domaine Gros Frere et Sœur Bourgogne Haute Côte de Nuits Blanc, 2018 Parry Bay Farms Lamb Saddle Chinese eggplant, soybean, braised lamb P. Lehmann & Song Shiraz, 2009 Poached Okanagan Gala Apple Brown butter, white miso Chateau Daisy Daene Barsac, 2020 Petit Fours

87

87

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued The “ugly duckling” theme was carried on in the whimsical shape of the little duck footed crucible filled with a delicious lemongrass, coconut and ginger sorbet. The dessert of poached Okanagan Gala Apple, just melted in the mouth. It was garnished with brown butter and white miso and enjoyed with a 2020 Chateau Doisy Daene Barsac.

expressed his pleasure and enjoyment with the evening’s menu and acknowledged the high-quality contribution of the kitchen brigade, as well as the importance of the keen and attentive serving team.

Chaîne certificates were presented to Ugly duckling’s staff. Chef Corbin and Teresa also received gifts as tokens of the Bailliage’s appreciation for delivering such a superb event.

Sommelier and wine consultant Teresa Chiesa.

Vice Culinaire Officier Castro Boateng provided the Accolade. He noted the challenges faced by all restaurant owners in the current business climate and how much effort and dedication goes into producing a Chaîne quality dining event. He

88

Vice Culinaire Officier Castro Boateng delivers the accolade.