Page 1

LA CHAINE In Canada

Volume 18 – Issue 2 Oct/Nov 2019

F

For only the second time in the 43 year history of the event, Canada was selected to host the prestigious 43rd Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition. It was fitting therefore that Canada’s own Darnell Banman took home the Gold Medal of la Chaîne des Rôtisseurs and the Arthur Bolli Memorial Trophy at the Competition held in Calgary, Alberta on September 20, 2019. As Gold medallist, Darnell also received a five week Superior Cuisine training course at Le Cordon Bleu Paris and a Wüsthof knife attaché case. Congratulations to Darnell, and to Executive Chef Cameron Huley, Maître Rôtisseur of the Winnipeg Squash Racquet Club, for his mentorship and support through Darnell’s year of preparation.

Twenty-one of the world’s finest young chefs were chosen for 2019 through selection competitions held in their respective countries. Competitors came from Australia, Austria, Belgium, Canada, Columbia, Finland, Germany, Hungary, Italy, Mexico, Netherlands, New Zealand, Norway, Sweden, Switzerland, Taiwan, Thailand, Turkey, UAE, UK and USA. Each competitor received a Competition Diploma of la Chaîne des Rôtisseurs; a five-year Rôtisseur membership in la Chaîne des Rôtisseurs; a Wüsthof kitchen knife and two Chefs-Hat Inc. chef’s jackets. Darnell qualified for the competition by winning the Canadian National Jeunes Chefs Rôtisseurs competition last October in Edmonton. The Silver Medal went to Great Britain’s Jordon Powell from South Lodge Hotel, Horsham, UK. Jordan received the Gaston-Landry Panuel Award and a Wüsthof 3-piece knife set. The Bronze Medal and Jean Valby Trophy went to Austria’s Theresa Rogl (from Q! Hotel Maria Theresia, Kitzbuhel) along with a Wüsthof 2-piece knife set.

Tension is thick in the air as menus are prepared. Darnell at the Competition.

(Continued on Page 5)

Photos courtesy of Tori Food Sparks Joy

DARNELL BANMAN TAKES GOLD MEDAL AT 2019 INTERNATIONAL YOUNG CHEFS COMPETITION!


CONTENTS

SOMMAIRE

1

Darnell Banman Takes Gold Medal at 2019 International Young Chefs Competition!

Darnell Banman remporte la médaille d'or au Concours International des Jeunes Chefs 2019 !

3

Meet the New Bailli Délégué — Tony Catanese

Rencontrez le nouveau Bailli Délégué — Tony Catanese

14

Note from Bailli Délégué Honoraire — David Tétrault

Un mot du Bailli Délégué Honoraire — David Tétrault

18

Bailliage du Canada —Chapître du Canada 2019 National Meeting in Review (Calgary, September 19-22, 2019)

Bailliage du Canada —Chapître du Canada Réunion nationale 2019 en revue (Calgary, 19 au 22 septembre 2019)

40

Professional Spotlight – The Chefs of the 57th Canadian National Meeting

Professionnels en vedette – Les Chefs de la 58ème Réunion Nationale Canadienne

45

Report on The National Young Chefs Competition 2019

Concours National des Jeunes Chefs Rôtisseurs 2019

53

International des Jeunes Sommeliers 2019

International des Jeunes Sommeliers 2019

56

People and Places — La Chaine du Canada “Goes to the Movies!”

Gens et lieux — La Chaine du Canada « Va au cinéma! »

60

IN THE NEWS

AUX NOUVELLES

New Brunswick Bailliage Joins the Chaine Family National Charitable Foundation Supports Young Canadian Chefs and Sommeliers Celebrate World Chaîne Day 2020! Saturday, April 25th Canadian National Bailliage Continues to Support Local Culinary Education New Canadian Chaine Brochure Available On-line

Le Bailliage du Nouveau-Brunswick se joint à la famille Chaine La Fondation nationale de bienfaisance soutient les jeunes chefs et sommeliers canadiens Célébrez la Journée mondiale de la chaîne 2020! Samedi 25 avril Le bailliage national du Canada continue d'appuyer l'éducation culinaire locale Nouveau brochure de chaîne canadienne disponible en ligne

La Chaîne — Coast-to-Coast

La Chaîne — d'un Océan à l'autre

63

We Need Your Email Address Enjoy La Chaîne in Canada, our national magazine on your computer screen. Make Sure You Are Included on the List!

Please Copy this link into your browser and enter the required information: http://canada.chainedesrotisseurs.com/pages/1087/contact-us-or-update-yourprofile.html You will be sent an email notification as issue of La Chaîne in Canada is ready for viewing.


Meet the New Bailli Délégué du Canada: Mr. Tony Catanese to better reach our membership at the grassroots level. Perhaps most important of all, Tony was instrumental in creating our new Canadian Charitable Foundation: the Confrérie de la Chaîne des Rôtisseurs, Bailliage du Canada Foundation Ltd. Opening new avenues for our Canadian Bailliage to fund our educational activities supporting young Chefs and young Sommeliers from coast to coast.

Tony (left) serves as Tasting judge, Ottawa 2017 Tony Catanese (right) inducted at Calgary 2019 National Meeting.

Tony Catanese, CA, CBV, CFE, formerly Chancelier du Canada, was intronized as Bailli Délégué du Canada by David Tetrault, retiring Bailli Délégué du Canada. at the September National Meeting in Calgary. The following is a brief introduction. Tony joined the Chaine in Winnipeg in 2007 and served as Argentier du Canada from 2013 to 2018. His innovative ideas as Argentier have led to the modernization of many of the accounting and reporting functions of Chaine Canada. In 2018, he accepted the position of Chancelier du Canada. His prime responsibility in that role was membership development, including adding new members and member retention. In this position, Tony introduced and facilitated our Professional Member Attraction Program, providing this all-important level of support at the local Bailliage level, along with membership surveys, informational programs and other initiatives

Like most of us, Tony’s initial experiences with good food and wine happened at home, where tradition, quality ingredients and time around the table was cherished and respected by his parents. Later on, a passion and appreciation for the culinary arts and the friendships gained and nourished while spending time before a fine dining table became an important element in Tony’s life. When, one fine evening, while enjoying a wonderful meal prepared by Takashi Murakami, Tony learned of the Chaine! Outside of the Chaine, Tony is a graduate of the University of Manitoba with a Bachelor of Commerce (Hons). He is a Chartered Professional Accountant, a Chartered Business Valuator and a Certified Fraud Examiner. He has been is an Assurance Partner in the Winnipeg office of PricewaterhouseCooper LLP with over 36 years of experience in public practice in 3


assurance and accounting services and has managed the services to a broad spectrum of corporations (public, private multi-national and government related organizations). Tony regularly reports to Audit Committees and Board of Directors.

Tony (left) and David Tetrault Membre du Conseil d’Administration, in Strasbourg 2017.

At the Otttawa National Meeting Friday Reception

A graduate of the University of Manitoba with a Bachelor of Commerce (Hons), Tony has managed the annual audits of a broad spectrum of corporations (public, private multi-national and government related organizations) including those in the credit union, insurance, broadcasting, food processing, newspapers, retail, venture capital, manufacturing, construction and not-for-profit sectors. Tony regularly reports to Audit Committees and Board of Directors and has also served on the Professional Advisory Committee of the Manitoba Securities Commission.

Tony also has broad experience in charitable Public Service endeavours as Director and Chair of Capital Campaign for St. Paul’s High School in Winnipeg; Past Treasurer and Director for the Health Sciences Centre Research Foundation; Past President and Director of Centro Caboto Centre/Villa Cabrini and Member of Major Gifts Committee for the United Way of Winnipeg. Tony is married (Silvana) with two children and enjoys golf, travel, good food, wine and the company of good friends.

He serves or has served on the following not-for profit boards/councils: Canadian Forces Liaison Council – Manitoba Region Professional Advisory Committee – Manitoba Securities Commission Friends of the Canadian Museum for Human Rights Italian Canadian Foundation of Manitoba Inc. (left to right) Tony Catanese, CA, CBV, CFE, Argentier du Canada; Ursula Riedel; Silvana Catanese at Nanaimo Garden Party May 2017.

4


2019 International Competition (cont.) The young chefs competed in the kitchens of the Culinary Campus at the Southern Alberta Institute of Technology (SAIT) in the School of Hospitality and Tourism. The only Canadian institution to be named in the Top 50 of Hospitality and Hotel Management schools in the world by CEOWORLD, the SAIT School of Hospitality and Tourism’s Culinary Campus was perfectly suited to holding an event of this type. Featuring a full commercial kitchen with more than 10,000 sq. ft., the facility easily accommodated the 21 international competitors over two shifts during the day of the competition.

Photos courtesy of Tori Food Sparks Joy

Gold Medallist Darnell Banman with the Arthur Bolli Memorial Trophy.

Complete set of Wusthof professional knives.

Silver Medalist Jordon Powell with Gaston-Landry Panuel Award.

Wüsthof professional carving knives.

The SAIT School of Hospitality and Tourism is renowned for action-based learning, real-world industry environments and programs taught by industry experts who have gained prominence in their field across the globe. Committed to student success, the SAIT School of Hospitality and Tourism offers a bachelor’s degree, diplomas, certificates, apprenticeship programs and numerous professional development and continuing education courses. The SAIT School of Hospitality and Tourism has an overall 95% graduate employment rate. Bronze Medalist Theresa Rogl with Jean Valby Plaque.

5


2019 International Competition (cont.) A panel of 12 internationally certified chefs, all members of the Chaine des Rôtisseurs, judged the competition, awarding marks for taste, presentation, originality and kitchen technique. The 2019 Jury Members President of the Competition David Tetrault, Membre du Conseil d’Administration

advance. Compulsory ingredients this year also included 4 whole quail, 12 raw spot prawns, beef tritip/coulotte 1.5kg,, 2 whole acorn squash, 2 whole zucchini, frozen Saskatoon berries 500gm., 4 fresh peaches, honey 120gm. and beluga lentils 300gm. Contestants are required to use at least 50% of each of the above mentioned items and could compliment them from a large array of non-mandatory items. The competition allows the young chefs 30 minutes to write their menu then 3.5 hours to their first course followed by 15 minutes until their main and a final 15 minutes to their dessert.

Kitchen Supervisors Bernhard Frais, Conseiller Culinaire, Bailliage of Austria Robert Phillips, Maître Rôtisseur, Bailliage of the USA

Tasting Judges Aron Barka, Officier Maître Rôtisseur, Bailliage of Hungary Daniel Craig, Maître Rôtisseur, Bailliage of Canada Karl Guggenmos, Officier Chef Rôtisseur, Bailliage of the USA Esa Koppelo Vice-Conseiller Culinaire, Bailliage of Finland Bruno Marti, Grand Officier Maître Rôtisseur Honoraire, Bailliage of Canada Björn Persson, Maître Restaurateur, Bailliage of Sweden Ben Purton, Vice-Chargé de Missions, Bailliage of Great Britain Elif Sahbaz Denizci, Vice-Conseiller Culinaire Honoraire, Bailliage of Turkey Shaun Smith, Conseiller Culinaire, Bailliage of South Africa Each competitor was given four and one-half total hours in which to compose a menu and prepare a three-course meal for four persons using ingredients presented in a “black box”. This year’s black box included four proteins with one (Fresh Pickerel – 1 kg. whole) released to the competitors 2 months in 6

Photos courtesy of Tori Food Sparks Joy

Kitchen Jury Daniel Hiltbrunner, Conseiller Culinaire Honoraire, Bailliage of Australia Takashi Murakami, C.M. Conseiller Culinaire Honoraire, Bailliage of Canada Daniel Ayton, Vice-Conseiller Culinaire, Bailliage of Great Britain

The medallists (seated left to right) Jordon Powell (Silver), Darnell Banman (Gold) and Theresa Rogl (Bronze). (Standing left to right) Bernhard Frais, Conseiller Culinaire – Austria and David Tétrault, Président du Concours International.

Judges for the 43rd Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition.


2019 International Competition (cont.)

Photos courtesy of Tori Food Sparks Joy

(left to right) Jan Hansen, Conseiller Culinaire du Canada; Cindy Findlay, Bailli Honoraire Bailliage de l’Alberta à Calgary; and David Tétrault.

Takashi Murakami, C.M., Conseiller Culinaire Honoraire du Canada.

A little fun in the kitchen.

Let the judging begin.

Bruno Marti, Grand Officier Maître Rôtisseur considers a score.

7


beef farming. Just as popular for the young competitors - a morning tour of Big Rock Brewery’s Calgary flagship facility with a tasting of many of their unique craft beers.

The beer selections at Big Rock Brewery.

Tasting the beer.

The action heats up.

The competition is far more than just a one day cooking event. It is an experience that these young chefs will never forget. The competitors were taken on a tour, hosted by Canada Beef, of W A Ranches, a 19,000 acre working breeding ranch, with over 1000 Angus cattle, donated to the University of Alberta last year. They were able to view traditional ranching methods carried out by the cowboys that manage the ranch, followed by a visit to the Canadian Beef Centre of Excellence for a butchery demonstration and a discussion on Canada’s international role in the sustainability and future of 8

Competitors at W A Ranches.

Photos courtesy of Tori Food Sparks Joy

2019 International Competition (cont.)


Photos courtesy of Tori Food Sparks Joy

2019 International Competition (cont.)

The Competitors for the 43rd International JCR Competition.

And, its over!

9


2019 International Competition (cont.) We are grateful to le Cordon Bleu, Paris (represented at this year’s Competition by Director of Culinary, Chef Eric Briffard); Wüsthof Manufacturing, Germany; and Chef’s-Hat Canada for their on-going sponsorship of the competition. We would also like to thank all of the local corporate and individual sponsors for their generous donations without whose support these competitions could not take place. Finally, competitions of this size cannot be successful without the volunteers from the host Bailliage who worked tirelessly behind the scenes and we thank all of them as well.

Darnell’s Menu 43rd Concours International des Jeunes Chefs Rôtisseurs Appetizer Layered Pickerel Bar with Prawn Mousseline, Puffed Skin, Pickle Shallots, Zucchini, Served with Sauce Beurre Blanc.

Main Course Beef Tri Tip Pan Roasted Served with Butter Poached Quail, Beluga Lentils, Crispy Potato Cannoli, and Jus.

Dessert Dark Chocolate Mousse Lemon Thyme Sable, Honey, Acorn Squash, Poached Saskatoon Berries, Peach Gel

43rd Concours International des Jeunes Chefs Rôtisseurs Sponsors Founding Sponsors Photos courtesy of Tori Food Sparks Joy

Le Cordon Bleu (France) Chef’s Hat Inc.(Canada) Wüsthof (Germany) International Corporate Sponsors Acadian Sturgeon & Caviar Inc. Canada Beef Cattle Boyz Foods Eau Claire Distillery Gordon Food Service Hotel Arts Group Market Seafood and Specialty Meats Medium Rare Chef Apparel Inc. The Mellecy Wine Group Inc. Pacific Wine & Spirits The Southern Alberta Institute of Technology (SAIT) Studio Felix SYSCO Taittinger Champagne TurboPot Uniglobe Voyages Lexus Worldwide Specialty Foods

Next year the 44th Concours International des Jeunes Chef Rôtisseurs will be held September 26 at le Cordon Bleu in Paris, France. 10

(top to bottom) Winning appetizer; main course; and dessert.


Darnell Banman – A Profile

In no small part, Darnell is quick to thank Chef Murakami as instrumental in his winning the best kitchen score award at both the National and International Competitions. “Working under Takashi Murakami when I first moved to Winnipeg gave me a strong foundation when it came down to work efficiency, cleanliness, and professionalism in the kitchen. Chef Murakami had such a strong work ethic that he inspired me to take pride in my work and my work space. He also played a big role in inspiring me when we would sit down for staff meals. I was always asking him question after question regarding his involvement with Culinary Team Canada. He was always ready to share everything he knew with us and relayed his experiences through many photos. Eventually I was introduced to la Chaîne des Rôtisseurs through him and everything just took off from there.”

Originally from Winkler Manitoba. Darnell lived there until he was 19 years old. Growing up, he didn’t really know what he wanted to do after graduation from high school. At age 15, he took a job as a dishwasher at the local golf course in Winkler called Mulligans, his first real exposure to food preparation. As time went on, he became more and more involved on line there and decided that he wanted to pursue a career in culinary arts. This lead to a move to Winnipeg to study at Red River College. Shortly after moving to Winnipeg, he was hired at the St. Charles Golf & Country club, working under Executive Chef Takashi Murakami, CM Conseiller Culinaire du Canada for over five years. As Darnell put it, this is where he first became interested in the possibility of competing “because Chef Takashi was always so involved with the Chaine, my coworkers and I were constantly exposed to the competition. I would watch my coworkers train and compete and win time and time again, which inspired me to join in”. During his time at St Charles, Darnell spent

Canada’s Darnell Banman begins his journey.

11

Photos courtesy of Tori Food Sparks Joy

several years as the dining room chef where he was able to have explore his creativity and grow individually by sharing his own ideas in preparing the dining room menu - putting his own spin on things.


Darnell was “also super excited and grateful to have the opportunity to train at various restaurants across Canada. It was a great experience to represent Canada in our own country although it was also really nerve racking. Having to compete against other talented chefs from around the world is something that is really difficult to prepare for. It was always in the back of my mind - what can guy like me from Winnipeg Manitoba bring or do in this competition that can set me apart? You have almost all of the rest of the world showing up, who always seem to be one step ahead of you with trends and their excellent reputation in the culinary world. To help me prepare, Chef Huley planned 2 black box trials a month coming up to this competition. He would gather the ingredients he thought would me most beneficial to my growth. There was always a panel of Chefs who volunteered their time to taste and critique my plates and put me on the path. Some days were amazing, others were quite terrible to be honest”. His favourite course to prepare is dessert “because you can be creative with the colors and textures in the plate. It is also one of the hardest courses to perfect so there is always a way to make it better. For example, one thing I had been practicing intensively prior to Nationals was tempering chocolate. It is difficult to do but I think that that makes it fun. I enjoy challenging myself and learning new techniques to practice and perfect”. Darnell is also no stranger to adversity in culinary events as, prior to winning the 2018 Canadian National competition, he had competed four times in the regional Manitoba competition, finally winning at that level in 2017. He then went on to the Nationals in Ottawa last year. Despite winning best kitchen score that year, he was unable to win the Gold Medal – a challenge he has met in 2018 Nationally and now in 2019, Internationally.

12

Darnell has a very clear idea on how he approaches competitions. “My strategy when competing is to have a game plan and to follow it, which can be hard considering that a black box is always a surprise. I just try to be confident in what I know and to utilize it to the best of my abilities. Another strategy that I find is important for me when I am competing is to prepare for the worst. Some of my competitors at the past Nationals in Edmonton last year were joking with me that my set up was a bit over the top, which it was! I brought as much as I could with me because it’s a new work space. I’m not familiar with it and I don’t want to have to spend time looking for kitchen supplies. I just bring everything I can with me so that I know where my equipment is, and I know how it works. This makes me feel more at ease when competing because it is one less thing to worry about and it allows me to maximize the time I spend on my food”. He is no less clear on where he sees himself in his future. “I’ll always continue to train and learn and give back as much as I can, as so many other chefs have done for me in Winnipeg. I love being involved with la Chaîne des Rôtisseurs and hope to have my own ‘Chaîne Dinner’ in the future where I can have the opportunity to share my story and menu”.

Photos courtesy of Tori Food Sparks Joy

Darnell moved to the Winnipeg Squash Racquet Club as Executive Sous Chef over the last year, working under Cameron Huley, Maître Rôtisseur. The support and encouragement Darnell received continued at the Club. “Chef Huley has been a member of Culinary Team Canada for 10 years and has also been involved with the Bocuse d’Or. Having his influence, experience and guidance along this journey in the past year, along with everyone else, was super helpful in preparing for the competition”.


FOUNDING SPONSORS

INTERNATIONAL SPONSORS

13


Note from the Bailli Délégué Honoraire David R. Tétrault Bailli Délégué du Canada Honoraire Membre des Conseil d’Administration et Magistral Président du Comité des Jeunes Chefs Rôtisseurs Dear Canadian Member of la Chaîne des Rôtisseurs, After 28 years on the Conseil National of Canada, I retired as Bailli Délégué, effective September 21, 2019. I am deeply committed to the Chaîne in Canada, so was a difficult decision for me, but I believe it was time for a change in leadership. For the Chaîne in Canada to continue its success, a fresh perspective is required. I have a long history with the Chaîne in Canada. I became a member in 1983, joined the Calgary council in 1988, then the national council in 1991, first as Charge de Missions, then as Argentier (1996), then Bailli Délégué (2007). In 1998 I was elected to the international Conseil Magistral (Paris) and in 2000 appointed to the Conseil d’Administration. I am honoured to have been mentored by two amazing Baillis Délégués: Hon. Senator Normand Grimard and Mr. Hayo Maier. Both led by example as fair and inspiring Bailli Délégués. I have also been fortunate to work with two long-standing members of the Conseil National of Canada, Dr. Jack Littlepage and Mr. Eric Jones. Both have tirelessly supported me in my role and contributed immensely to the Chaîne in Canada. As Chairman of the International Jeunes Chefs Rôtisseur Committee on the Conseil d’Administration, it has been my honour to have worked with Chef Takashi Murakami from Winnipeg for several years. His mentorship, guidance, and dedication to young chefs has made a lasting mark on the international competition. He was a formidable Kitchen Supervisor as we combined talents to manage this competition. As you will see in the coverage of the National Meeting in this issue of La Chaine in Canada, and may well have heard already through the grapevine, our new Bailli Délégué for Canada is Mr. Tony Catanese from Winnipeg. I had the honour of inducting Tony at our Grand Chapitre du Canada in Calgary on September 21, 2019. Tony served as National Argentier, and was recently promoted to Chancelier on the National Conseil. Tony has had a long and successful professional career, mostly with PricewaterhouseCooper, and has volunteered countless hours to his community. He has proven to be a great asset to Chaîne Canada, and many of the new strategies we have undertaken have been driven by Tony. Tony has asked me to take over as Executive Director of our new Chaîne des Rôtisseurs Canada Foundation, and to direct the website and social media efforts of Chaîne Canada. I am pleased to accept these responsibilities and continue to serve Canadian members in a different role. I will also continue to work for the Chaîne on the international platform, on the Conseils Magistral and d’Administration, and continue with my responsibilities as Chair of the Jeunes Chefs Rotisseurs Committee and Chair of the IT Committee. It has been my honour to support the Chaîne in Canada, and to serve our remarkable members.Vive la Chaîne! 14


David Tetrault – A Profile in Photos

David Tetrault inducted as a Chevalier December 1983 at the Banff Springs Hotel.

Saihei Makinami, Bailli Délégué du Japan, and guest with David Tetrault in Strasbourg 2017.

(left to right) Chargée de Missions National Honoraire ClaireMarie Jadot; Echanson du Canada Honoraire Roger Baekeland; Argentier National David Tetrault and Bailli Régional Honoraire Adolph Illichmann at blind tasting in Kelowna.

[At The International Young Chefs Competition 2017] (left to right) Ben Purdon, Maître Rôtisseur, member of Frankfurt jury; David Tetrault; Eric Briffard, Directeur des Arts Culinaires, le Cordon Bleu (Paris), member of Frankfurt jury; Philip Evins, Membre du Conseil Magistral, Bailli Délégué of Great Britain.

[Christmas December 2, 2007] (left to right) David Tétrault, Bailli Délégué; Dr. Jack Littlepage, Chargé de Missions; and Colin Mantell, Bailli Régional Honoraire Bailliage de Victoria

Members of the International Jeunes Chefs Rôtisseurs Competition Committee Lois Gilbert, Bailli Honoraire du Moscow; and David Tetrault, Bailli Délégué du Canada.

15


(left to right) Takashi Ito, Vice-Conseiller Culinaire Honoraire; David Tétrault, Bailli Délégué du Canada; and Theresa Dickinson, Maître Hôtelier Honoraire. David presents David Connor with Chaîne plaque at Montreal World Chaine Day Dinner.

With Josie Richard on receipt of her Commandeur Pin. [At Calgary Bailliage event ] With Joan Tetrault (right) and Kerry Wilson (left).

[At Ottawa National Meeting 2017] David intronizes l'Ambassadrice Kareen Rispal.

16

David tries his hand at serving paella in Nanaimo


David congratulates Takashi Murakami, C.M. on his retirement.

At launch of Vietnam Bailliage (left to right- Steven Kahn, Conseil Magistral, Bailli Délégue of Hong Kong; Friend of Ian Gibbons; Rajesh (Raj) Taneja, Bailli Délégue of Vietnam, former Vice Chargé de Missions for Vancouver; David Tetrault; Bailli Délégué du Canada and Mr. Ian Gibbons, consul general for the UK to Ho Chi Minh City, Vietnam.

[At International Jeunes Chefs Nov 2018] (left to right) Klaus Tritschler, Bailli Délégué of Germany and David Tetrault, Bailli Délégué of Canada stand ready to begin the Awards. (left to right) Kenneth Titcomb, Officier Maître Rôtisseur; Ron Ryland, Edmonton Bailli Régional; David ; Eric Jones, Chargé de Presse du Canada.

The National Executive du Canada circa 2019.

“Chaine of Friends” (left to right) Jeffrey Brothers; Theresa Dickinson; David Tetrault, Bailli Délégué du Canada; Susie Sirri, Bailli Régional du Victoria; and Page Rossiter at the Victoria induction dinner, December 3, Inn at Laurel Point.

17


Bailliage du Canada – Chapître du Canada 2019 National Meeting in Review (September 19-22, 2019)

The Bailliage de l’Alberta à Calgary was pleased to host the 58th Grand Chapître du Canada from September 19-22, 2019 with the National Council, visiting provincial and regional Baillis and confrères from across Canada and around the world enjoyed an action-packed weekend of events. In addition, for only the second time in the history of the event, Canada was selected to host the prestigious 43rd Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition –held in conjunction with the 2019 Grand Chapître and Canadian National Competition. The Canadian Bailliage was privileged to host the brightest young chefs from Canada and across the globe, offering them an opportunity to form long-lasting friendships, and create memories that become career-defining moments. The organizing committee compiled an outstanding array of amazing tours and culinary adventures culminating in the .awards ceremony on Saturday September 22 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 this event would not be possible.

18

Photos courtesy of Calgary Tourism

Located in the rolling foothills of Canada's Rocky Mountains, nearly five million visitors come from across Canada and around the world to explore, experience and enjoy Calgary and its environs. Calgary is a destination like no other: a mix of dynamic big-city energy, cheerful western hospitality and wondrous natural beauty. An urban centre surrounded on all sides by scenic Canadian vistas, Calgary’s diversity as a travel destination is its greatest strength. Its natural setting, in the foothills of the Rocky Mountains where the Bow and Elbow rivers meet, is an area of rich grasses, clear rivers, and warm, moist winds. A spectacular city to visit any time of year, Calgary's small-town warmth coupled with the vibrant urban ambience makes it a metropolis of wonderful contrasts. Known for its sunny skies, Alberta receives more hours of sunshine yearly than any other province in Canada.


Foreign Concept Executive Chef/Owner Duncan Ly, Officier Maître Rôtisseur welcomed a full house of Chaîne members and guests to a great evening of “alternative Asian” cuisine. Foreign Concept’s menu is a fascinating blend of Vietnamese, Chinese, and Korean cuisines. The goal at Foreign Concept — to expose more people to the variety of Asian cuisines in the world and tap into the breadth of tradition and culture within them.

Photos courtesy of Eric Jones

Calgary is a vibrant city that combines the best of all worlds. It’s cosmopolitan but casual; outdoorsy, but urban. There’s more than enough to keep its population of over 1.1 million people busy year round: cultural attractions, festivals, restaurants, live performances, specialty shops and trendy nightspots. Downtown is a cosmopolitan dreamscape with numerous skyscrapers, massive shopping centres and sophisticated restaurants. A winding river separates downtown from Kensington Road with its quaint shops, thriving arts and lovely cafes. Chaine confreres and guest strolled along riverside pathways, or visited many of the many area attractions over the weekend.

Executive Chef/Owner Duncan Ly plates a dish.

Rockies are only an hour away.

The event began Thursday evening with Chaîne Dine-Arounds offered by five Chaîne member restaurants: Foreign Concept, Alloy, the Calgary Petroleum Club, Vero Bistro Moderne and Buchanan’s.

UK guests Pauline (Bailliage of Thames Valley) and Charles (Bailliage of Wessex) Frise toast the Chaîne.

19


Chaîne des Rôtisseurs Dine-Around Foreign Concept Chili Shrimp Cocktail avocado, crème fraiche, Acadian Sturgeon caviar Gérard Bertrand Côte des Roses Rosé

Caramelized Digby Scallop cauliflower tapenade, miso emulsion Joseph Drouhin Chardonnay

Cherry Gochujang Duck Breast ricotta dumpling, double smoked bacon, kimchi romesco Viña Real Crianza

Alloy Inspired by their backgrounds and travels, owners Uri Heilik and Rogelio Herrera, Maître Rôtisseur provided a unique experience in fine dining. Bringing creativity and passion from their respective Mediterranean and Latin heritages, their influences are introduced to Asian flavours and sensibilities to create a menu and atmosphere that represents a harmonious culinary adventure that left a lasting impression.

Sticky Rice Corn Pudding sponge toffee, coconut sorbet Dauphin de Guiraud Sauternes

The kitchen brigade.

Chaîne des Rôtisseurs Dine-Around Alloy amuse bouche lobster tempura, yuzu aioli, chili oil Leaning Post Chardonnay “The Fifty” 2016, Niagara Peninsula, ON

tuna salad togarashi crusted albacore, watermelon, citrus dressing, mixed greens KH Schneider Riesling Kabinett “Schlobockelheimer” 2016, Nahe, Germany

truffle gnocchi black truffle butter cream, sautéed mushrooms, parmesan cheese Istine Chianti Classico 2016, Toscana, Italy

sorbetto passion fruit & lime

alberta beef striploin dijon & herbs, yam purée, red wine demi-glace, sautéed cauliflower Château Paradis Rouge 2015, Côteaux d’Aix en Provence, France (Standing left to right) Duncan Ly, Officier Maître Rôtisseur; Dr. Jane Ruddick, Bailli Provincial de la Colombie Britannique. and Bruno Marti, Grand Officier Maitre Rotisseur. Seated Esa Kopello, Vice-Conseiller Culinaire d´Oulu, Finland and Member of the International Jury.

20

chocolate & strawberries chili chocolate ganache, chocolate gelato, chocolate flourless brownie Edetaria Dulce NV, Terra Alta, Spain


The Calgary Petroleum Club The Premier Club for Calgary Business, the Calgary Petroleum Club is located in the heart of Calgary’s business district, offering world class dining and meeting facilities for members and guests. Toni-Marie Ion-Brown, Bailli Regional de l’Alberta à Calgary and Executive Chef Sean Cutler, Maître Rôtisseur hosted the dine-around in the comfort of the Club’s spectacular wine cellar with an outstanding five-course menu, expertly paired with accompanying wines by Sommelier Dave Amundrud.

Cheers to la Chaine!

Vero Bistro Moderne

Dinner in the spectacular wine cellar.

Calgary bistro Vero Bistro Moderne features modern interpretations of Italian & French cuisine. Vero means “true” in Italian, and Chef Jenny Chan, Maître Rôtisseur lives that every day — staying true to her passion of cooking fresh, healthy food and supporting the local community. Vero proudly uses local producers and suppliers such as Poplar Bluff Organics, Driview Farms, Spring Creek, Hotchkiss Herbs & Produce, Sunworks Farm, and Noble Farms. Vero has been named best restaurant in Calgary and fourth best restaurant in Canada by TripAdvisor.

Chaîne des Rôtisseurs Dine-Around The Calgary Petroleum Club Smoked Oysters Rockefeller Oven Roasted Tomato Tart Duck Fat Tart, Herbed Ricotta, Garden Herbs, Pickled Shallot, Basil Pistou, Vincotto Spottswoode Sauvignon Blanc – 2017

Seared Halibut Caramelized Corn Velouté, Grilled Lobster Salad Edamame Succotash, Butter Poached Radish Meursault Latour – Giraud Cuvée – 2008

Lemon Sorbet Whisky Syrup, Basil Meringue

Roasted Alberta Beef Tenderloin Seared Foie Gras, Madeira Jus, Celery Root Purée Swiss Chard, Potato Rosti Le Serre Nuove dell’Ornellaia 2006

Cold Pressed Canola Cake Hazelnut White Chocolate Mousse, Plum Preserve, Port Ice Cream, Spiced Sable Compressed Plum Fonseca 2000

21


Chaîne des Rôtisseurs Dine-Around Vero Bistro Moderne Hand Crafted White Negroni Elderflower Foam, Duck Foie Gras Pate “Cotton Candy”, Piemontese Beef Tartare, Prosciutto Wrapped Dates

Insalata Di Aragosta Spinosa Alla Griglia Grilled Spiny Lobster, Radicchio, Granny Smith Apple, Lemon Vinaigrette Casal Del Giglio Petit Mansang 2016, Lazio

Cacciucco Tuscan Fish Soup With Minced Prawns, Scallops & Mussels Montecchiesi 'Preziosaterra' Sangiovese 2015, Tuscany

Agnolotti Tradizionali Piemontese Stuffed With Roasted Veal & Vegetables, 12 Hours Slow Cooked Berkshire Pork Ragu Pasetti Testarossa Montelpulciano D’abruzzo 2012

Costolette Di Agnello Arrosto Grilled Lamb Chops, Carnaroli Risotto W Asparagus, Castelmagna Cheese, Black Truffle Damilano Barolo 2008, Piemonte

Passionfruit Crème Brulee Hazelnut Praline, Pop Rocks, Amaretti Pasetti Gesmino Moscatello di Castiglione, Abruzzo

Buchanan’s Buchanan’s is Calgary’s original Chop House and Whisky Bar. Family owned and operated on the same downtown corner for 30 years, Buchanan’s has been turning out award-winning food and offering Canada’s most extensive whisky selection. The restaurant is the life dream of one fabulous couple — Michael & Carol Buchanan, ViceConseiller Gastronomique Honoraire, who wanted to bring a true west coast style Chop House to Calgary. Specializing in Alberta Beef and Single Malt Scotch whisky, the dine around featured a 5 course menu pairing Malts from Canada, The United States, Japan, Ireland, and of course Scotland with some of the best home-grown Alberta beef and local specialties.

22

Lunch in the Rocky Mountains Early Friday, confreres and guests were able to travel to the Rocky Mountains for a three course “Mountainview Lunch” at the Banff Centre’s The Three Ravens Restaurant and Wine Bar, followed by an historic walking tour of Banff itself, hosted by the experienced tour guides of the Whyte Museum. Maître Rôtisseur and F&B Director Michael Langlois. Executive Chef Sébastien Tessier and their knowledgeable team are passionate about fresh, inventive cuisine and great wines, creating a truly memorable dining experience. Celebrating over 50 years, the Whyte Museum inspires discovery and wonder when people and the Rocky Mountains meet. Their founders, Peter Whyte and Catharine (Robb) Whyte, were local artists and philanthropists. Peter and Catharine wished to offer a place where people could gather and appreciate the culture and beauty of the area. The walking tour took participants on a 90-minute journey through Banff to hear the stories of the pioneers who helped build and shape the town, while visiting historic structures they built.


Three Ravens Restaurant and Wine Bar Lunch Menu

Baillis and Members Luncheon The Fairmont Palliser

Reception

Duo of Oysters

Henry of Pelham Family Estate Cuvee Catharine Brut NV, VQA Niagara Peninsula, Ontario, Canada

Marinated Cucumber with Roe Strawberry Shrub with Beets Guy Saget Sancerre, 2018, France

Deepwater Farms Barramundi with Marinated Roxbury Sweet Peppers, Green Olive Tapenade, Local Red Romaine, Quail Egg, Micro Basil Dirty Laundry Vineyard “Not So Naughty” Chardonnay 2016, VQA Okanagan Valley, British Columbia, Canada

Three Ravens Spice Rubbed Pork Loin from Bear and the Flower Farm, Poplar Bluff Organics Carrots, Organic B.C. Apples and Red Cabbage Slaw, Local Baby Potatoes, Thyme Jus Dirty Laundry Vineyard “Kay’s Syrah” 2016, VQA Okanagan Valley British Columbia, Canada

Vital Green Farms Organic Yogurt Cake Fallen Timber Mead, Hammersley Farms Blueberry Jelly, White Chocolate Mousse Henry of Pelham Riesling Icewine 2016, VQA Niagara Peninsula, Ontario, Canada

Curry Mussel Velouté Mussel Escabèche, Brioche Croȗtons, Micro Greens, Butter Kendall Jackson Vintners Reserve Chardonnay, 2017 Santa Rosa California

Slow Roasted Benchmark Striploin Dauphinoise Potato, Mushroom Purée, Onion Petals Sun Choke Chips, Broken Chimichurri Sauce Bordelaise Justin Cabernet Sauvignon, 2016 Paso Robles, California

Blue Cheese Honey Poached Apricots, Pistachios Taylor Floodgate 20 Year Port

Chocolate Ganache Tart Salted Caramel, Dulce De Leche Cream

Bailli and Members Luncheon at The Fairmont Palliser This year’s Baillis and Members Luncheon was held at The Fairmont Palliser, one of Calgary’s historical treasures. Executive Chef and Food & Beverage Manager Eraj Jayawickreme, Maître Rôtisseur and Robert Gallagher, Maître d’hotel presented an outstanding 3 course lunch with wine pairings. Centrally located in downtown Calgary, The Fairmont Palliser is within walking distance to the city’s most exciting retail shopping, arts, culture and entertainment venues. Calgary’s friendly spirit, coupled with the city’s vibrant urban ambience makes for a metropolis of wonderful contrasts. Set in the heart of the city, The Fairmont Palliser is a historical landmark offering distinctive accommodation in elegant surroundings.

23


Sturgeon and Caviar Tasting

Cornel Ceapa explains a point.

The first caviar awaits. (Left to right) Acadian Gold – mild; Acadian Gold Aged after 3 months – stronger flavour; wild caught from New Brunswick’s St. Johns river – strongest taste.

24

Photos courtesy of Eric Jones

Later Friday afternoon, as the Concours International des Jeunes Chefs Rôtisseurs was being held at SAIT, attendees were offered a treat: a sturgeon and caviar tasting with matched Taittinger Champagnes hosted by Chevalier Cornel Ceapa, PhD President of Acadian Sturgeon and Caviar Inc. and Linda Robinson, Calgary Vice-Echanson. Cornel and his team presented a wide variety of ways caviar, and indeed the entire sturgeon, could be prepared, served and enjoyed. He demonstrated how caviar ages like cheese and to pair it with something that “opens the taste buds” (like dry Champagne or a sip of vodka. As the various course were presented, the caviars and sturgeon-based products were paired with Brut Reserve, Grande Cru and Rose Taittinger Champagnes.


All proceeds from this event were contributed to the International Jeunes Chefs Rôtisseurs competition. We thank our sponsors for their support, which will directly provide the international competitors an experience of true culinary kinship during their time in Canada.

Friday Welcome Reception

Photos courtesy of Tori Food Sparks Joy

The Ranchmen’s Club.

On Friday evening, an extraordinary Welcome Reception featured a delectable series of food stations and a fine selection of wines was held at The Ranchmen’s Club, hosted by Executive Chef Kenneth Titcomb, Officier Maître Rôtisseur and Kimberley Iwamoto, CCE, General Manager, ViceChancelier Honoraire.

Linda Robinson, Calgary Vice-Echanson opens a bottle of Taittinger Champagne.

Rod McKay from Tourism Calgary conducts the White Hat ceremony.

(left to right) Caviar on East Coast “Raspberry Point” oyster; Caviar on Cauliflower and Egg; the three caviars on Crepes with Crème Fraiche.

International competitors deliver a rousing “yahoo”.

25


Bruno Marti, Grand Officier Maître Rôtisseur and Dr. Jane Ruddick, Bailli Provincial de la Colombie Britannique.

The second floor featured a “Maritime Kitchen Party” (Champagne, oysters, tiger prawns and scallops); the “Japanese & South Asian Experience” Room (Sake, Mocktails, Gyozas, Pork Belly Kare Kare and assorted Sushi Rolls); the “Venetian Romance” area (Zenato Wines, Fois Gras sundae and Rack of lamb). Finally, on to the third floor for the “Mad Hatter Tea Party” (specialty tea cocktail, Tea pastries, dessert stations) and the “Moulin Rouge & Café” (with Absinthe Fountain and Port Station); Eanchero Italiano Espresso Bar and Ranchman’s Club Specialty Cheese Station – not to mention Burlesque Dance performances).

26

Photos courtesy of Tori Food Sparks Joy

Attendees were provided with a “Passport” outlining a culinary adventure tour complete with exquisite beverage pairings, fantastic guest chefs and surprises around every corner as guests roamed the Club’s three floors. The first floor featured the Prohibition Speakeasy with Roaring 20’s cocktails along with savoury items like Wagyu Beef tacos, Caviar Devilled Eggs and much more. Then it was off to The Pub room with German and English beer stations accompanied by Halibut Bites and East Indian Chicken Wings. This floor wrapped up with a Latin Fiesta of Spanish Wine, Flamenco Guitarist and Salsa Dance performances.


Chaîne des Rôtisseurs “World Tour” Friday Reception The Ranchmen’s Club Prohibition Speakeasy Southern AB Pulled Wagyu Beef tacos, Caviar Deviled Eggs, Pate Winston on Crostini, Lamb Sausage Rollsm Escargots Baked in Femur Bones, Prociutto wrapped Asparagus prepared by The Ranchman’s Club culinary team Roarin’ 20’s Cocktails created by One18 Empire guest bartender

The Pub Petit Halibut bites, East Indian Chicken Wing Drumette prepared by The Ranchman’s Club culinary team German and English Beer Stations by Annex Project and Common Crown

Latin Fiesta

Maritime Kitchen Party Fresh Oysters by Rodney’s Oyster House Tiger Prawn & Scallop Brochettes, Lobster & Dungeness Crab Cakes prepared by The Ranchman’s Club culinary team Champagne Tasting Station – Pacific Wine & Spirits

Japanese & South Asian Experience Hand crafted Gyozas prepared by The Ranchman’s Club culinary team Pork Belly Kare Kare prepared by guest Chef Rupert Garcia Blue Fin Tuna and assorted Sushi rolls prepared by guest Chef Yukiko Kaizuka Sake Tasting Station/Mockktail Station

Venetian Romance

Chaine and Ranchman’s “Iced Cocktail” station.

Marinated & lightly smoked radish, Gelee on Highwood crossing canola crisp prepared by guest Chef Liana Robberecht Foie Gras Sundae prepared by guest Chef Michael Dekker Rack of Alberta Lamb with Roasted Garlic Cream & Pernot infused Jus prepared by guest Chef Kevin Stevenson Zenato Wine Tasting Station – Galileo Wine & Spirits

Mad Hatter Tea Party Alice’s Tea Favours prepared by The Ranchman’s Club pastry team Themed dessert stations prepared by Chef Aron Weber and SAIT Culinary Program students Specialty Tea Cocktail created by Eau Claire Distillery guest bartender

Moulin Rouge & Café The Ranchman’s Club Specialty Cheese Station Luxury Ranchero Italiana Espresso Bar – Latte Art Love Absinthe Fountain & Port Station

After Party! Ice Luge Stations serving Chaine & RC Signature Cocktails

The Chaine logo was everywhere!

27

Photos courtesy of Tori Food Sparks Joy

Serrano Ham carving station, Manchego cheese station and Tapas bar prepared by The Ranchman’s Club culinary team Spanish Wine selected by Maitre d’Raul Roda Reyes


Competitions and Inductions

During the day on Saturday, confreres and guests were able to take advantage of a Distillery Tour, Tasting, and Lunch at Eau Claire Distillery in the historic Western town of Turner Valley, Alberta. Eau Claire is Alberta’s first craft distillery, in a rugged and rural setting, surrounded by generations-old family farms where owners produce some of the finest grain in the world. David Farran, President, and his team at Eau Claire match drinks-business history with long standing relationships with pioneers and settlers. Together, love of the land manifests in hand-harvest reaping and hand-sealed bottling of products featuring the very best ingredients presented in small batches combined with the unique attributes of the terroir and the singular touch of a masterful distiller. Farm-fresh ingredients and historic hand-crafted methods define Eau Claire’s rightfully artisanal spirits that redefine taste, one ‘grain-toglass’ experience at a time. The actual tasting was followed by a casual lunch in Eau Claire Distillery’s tasting room, catered by Chef Judy Wood.

On Saturday evening, Tony Catanese, Chancelier du Canada, opened the joint festivities for the Awards Ceremony of the 43rd Concours International des Jeunes Chefs Rôtisseurs; Awards Ceremony of the Concours National des Jeunes Chefs Rôtisseurs; and the Member Inductions, Promotions, & Awards ceremony by welcoming all the attendees.

Chaîne des Rôtisseurs Eau Claire Distillery Tour, Tasting and Lunch Tony Catanese, Chancelier du Canada, opens the joint festivities.

Grilled Harvest Vegetable Salad Choice of Focaccia Chicken or Ham & Cheese Sandwiches Lemon Square and Fresh Marinated Strawberries Scones and Cinnamon Twish Pastries Tasting of Eau Claire Distillery Parlour Gin, Equinox Prickly Pear, Three Point Vodka, Dill Pickle Vodka, Rye Whisky, Single Malt Whisky

28

David Tétrault, Bailli Délégué du Canada then took the podium to thank the Hotel Arts team (Mark Wilson, G.M.; Fraser Abbott, Director of Business Development; Holly Parks, Director of Food & Beverage; Quinn Staple, Executive Chef; and finally Caroline Seymour, Director of Catering and Conference Services), who was presented with a special Chaine plaque.

David Tétrault, Bailli Délégué du Canada thanks Hotel Arts team; International and National judges, SAIT and all the volunteers.

Photos courtesy of Tori Food Sparks Joy

Eau Claire Distillery Tour, Tasting and Lunch


Chef Jan Hansen, Conseiller Culinaire du Canada and judge at the National Jeune Chefs competition, led the five young competitors into the room and seated them in the front row, where they anxiously awaited the results of the competition. Each of the competitors was presented with a medal, certificate and a Wüsthof knife as participants. As with the International Competition, the presentations began with the awarding of the highest kitchen score winner. In Canada, the winner of this segment of the competition is recognized with the Chef Paul Mastalir Award for Kitchen Excellence.

David continued on to recognize the International Competition Committee (Bernhard Frais, Conseiller Culinaire – Austria; Lois Gilbert, Bailli de Moscou Honoraire; and Heinz U. Hofmann, Chancelier Honoraire – USA) as well as the local organizing Committee for the weekend’s events and Toni-Marie Ion-Brown, Bailli Régional de l’Alberta à Calgary. He also recognized the Culinary Campus at the Southern Alberta Institute of Technology (SAIT), Dean James Overall the School of Hospitality and Tourism and all of the Instructors and Student Volunteers for their efforts in hosting the Competitions. Finally, David thanked Le Cordon Bleu (France), Chef’s Hat Inc. (Canada); Wüsthof (Germany) and all of the local corporate and individual sponsors without whose support these competitions could not take place.

Jan Hansen, Conseiller Culinaire du Canada, announces the winners.

The five Canadian National Competitors.

After thanking SAIT for their amazing kitchen facilities, the Calgary team for their organization, and recognizing the judges, Chef Hansen announced the winners of the National Jeunes Chefs Rôtisseurs competition for 2019. Attendees applaud the start of the ceremonies.

29

Photos courtesy of Tori Food Sparks Joy

Caroline Seymour, Director of Catering and Conference Services.


The winner of the gold medal and the Fulgence Charpentier trophy was Vancouver’s Gus Koenigsfest from the Pear Tree in Burnaby, B.C. Gus has now earned the right to represent Canada at the 2020 Concours International des Jeunes Chefs Rôtisseurs in Paris France. Gus was also recognized for having the highest kitchen score and received the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set.

The silver medal was presented to Calgary’s Nolan Moskaluuk from the Calgary Golf and Country Club. The bronze medallist was Winnipeg’s Eejay Chua from Black Bird.

Jan Hansen congratulates Gold Medallist Vancouver’s Gus Koenigsfest with his medal.

The medallists (left to right) Eejay Chua (Bronze), Darnell Banman (Gold) and Nolan Moskaluuk (Silver).

Next year’s Canadian national competition will be held on Friday October 17, 2020 in Winnipeg. Cindy Findlay, Bailli Honoraire Bailliage de l’Alberta à Calgary outlines the history of the Chef Paul Mastalir Award for Kitchen Excellence.

30

Photos courtesy of Tori Food Sparks Joy

Bailli Honoraire Findlay presents the Chef Paul Mastalir Award to Gus Koenigsfest.


Bailli Délégué du Canada Tétrault, as Président du Concours International, explained the history of the competition, the scoring overall and how the award for highest kitchen score came about several years ago. For the 2019 International Competition, the award for highest kitchen score was presented to Canada’s Darnell Banman of the Winnipeg Squash Racquet Club by Harald Wüsthof.

David Tétrault, Président du Concours International, announces the winners.

Darnell Banman wins highest kitchen score.

Photos courtesy of Tori Food Sparks Joy

After a brief intermission, it was time for the International Competition presentations. Lois Gilbert, Bailli Honoraire and Ruth Grierson, Vancouver Bailliage Vice-Charge de Missions brought the International Competitors on stage, representing 21 countries: Australia, Austria, Belgium, Canada, Columbia, Finland, Germany, Hungary, Italy, Mexico, Netherlands, New Zealand, Norway, Sweden, Switzerland, Taiwan, Thailand, Turkey, UAE, UK and USA. Each competitor received a Competition Diploma of la Chaîne des Rôtisseurs; a five-year Rôtisseur membership in la Chaîne des Rôtisseurs; a Wüsthof kitchen knife and a Chefs-Hat Inc. Chef Working Jacket.

The young chefs anxiously await the results.

31


David Tétrault announced the winners of the International Competition. The Gold Medal of la Chaîne des Rôtisseurs and the Arthur Bolli Memorial Trophy was presented to Canada’s Darnell Banman of the Winnipeg Squash Racquet Club. As Gold medallist, Darnell also received a five week Superior Cuisine training course at Le Cordon Bleu Paris and a Wüsthof knife attaché case.

The Silver Medal went to Great Britain’s Jordon Powell from South Lodge Hotel, Horsham, United Kingdom. Jordan received the Gaston-Landry Panuel Award and a Wüsthof 3-piece knife set. The Bronze Medal and Jean Valby Plaque went to Austria’s Theresa Rogl (from Q! Hotel Maria Theresia in Kitzbuhel) along with a Wüsthof 2-piece knife set.

The medallists (left to right) Jordon Powell (Silver), Darnell Banman (Gold) and Theresa Rogl (Bronze) with the International Competition Committee.

le Cordon Bleu, Paris Director of Culinary Eric Briffard presents Darnell with five week Superior Cuisine training course certificate.

David Tétrault, Bailli Délégué du Canada launched the Induction part of the ceremonies by welcoming the attendees and thanked the organizing committee for their efforts in pulling together this tremendous national meeting weekend. He then announced his retirement as Bailli Délégué du Canada and introduced former Chancelier du Canada Tony Catanese as the new Bailli Délégué. David assured the crowd that he would still be around as head of the International Competition and Membre des Conseils d'Administration et Magistral.

(left to right) Seated: Heinz U. Hofmann, Chancelier Honoraire – USA; David Tétrault, Président du Concours International; Lois Gilbert, Bailli Honoraire) Standing: Ruth Grierson, Vancouver Bailliage Vice-Charge de Missions; and Bernhard Frais, Conseiller Culinaire – Austria.

32

Thierry J. Blouet, Bailli Délégué of Mexico leads the Oath to the Chaine.

Photos courtesy of Tori Food Sparks Joy

Bailli Délégué Tetrault then thanked the members of the Jury, from many countries around the world, for attending the competition and being on the Jury. Many have been on the jury for over ten years, and they come at their own expense to support our young chefs.


Eric Jones, Charge de Presse du Canada was then recognized with the Silver Star of Canada. Finally, a Grand Officier Commandeur Pin (50 years) and the Gold Star of Canada was presented to Bruno Marti, Grand Officier Maître Rôtisseur in recognition of his efforts in supporting the Chaine locally, nationally and internationally.

Photos courtesy of Tori Food Sparks Joy

David then gave a brief history of the Chaine and explained the components of the Chaine logo shown on the flag behind the stage and the colours of the ribbons that the members wear. He then invited Thierry J. Blouet, Bailli Délégué of Mexico to lead the inductees in the Oath to the Chaine.

Inductees take the Oath.

David Tetrault raised the sword over the promotion of council members and the induction of new members, assisted by members of the Conseils d'Administration et Magistral.

Eric Jones, National Charge de Presse, with Silver Star of Canada.

The ceremonies began with the presentation of five bronze Stars of Excellence to Jan Hansen, Conseiller Culinaire du Canada and Calgary Grand Chapitre Committee Members Linda Robinson, ViceEchanson; Susan Bauerfind, Vice-Chargée de Missions; Joe Scorgie, Vice-Chancelier; Toni-Marie Ion-Brown, Bailli Régional.

Bronze Star recipients Toni-Marie Ion-Brown, Linda Robinson, Susan Bauerfind Joe Scorgie and Jan Hansen, Conseiller Culinaire du Canada.

Bruno Marti, Grand Officier Maître Rôtisseur receives his Gold Star of Canada.

33


Twenty Year Commandeur Pins were presented to Valli Arlette and Margrit Shakir-Hanna and the new 10 Year Commandeur Pins to Peter Findlay, Lois Gilbert and Norma Seto in recognition for their years of service to the Chaîne. The ceremonies were highlighted with the induction of Tony Catanese as Bailli Délégué du Canada. Cornel Ceapa was then inducted as the Bailli Régional of the newly formed Bailliage of New Brunswick along with the intronization and promotion of members of the Calgary Bailliage.

Inductions and promotions included: Vice-Chancelier Joseph John Scorgie

Vice-Conseiller Gastronomique Llyn Laurie Strelau

Vice-Conseiller Culinaire Max Labhardt

Vice-Chargée De Presse Ashley James

Vice-Chargée De Missions Dorina Ceapa

Grand Officier Maître Rôtisseur Kenneth Titcomb

Officier Maître Rôtisseur Cam Dobranski Abderrahmane (Abe) Belmoufid Jenny Nc Chan Sean Matthew Culter Rupert Garcia Rogelio Herrera Geoff Miller Clinton Morissette Quinnton Staple Patrick Sturmer Christopher William Thomson

Maître Restaurateur Seamus Leo Dooley James Alexander Overall

Maître Sommelier Cameron Neil Pinkney

Chef Rôtisseur Tony Catanese is inducted as Bailli Délégué du Canada.

Lynnette Macdonald Jason David Pederson

Chef De Table Robert Ian Wild

Officier Edward Gordon Alfke Barry Adam Burdeny Kathleen Margaret Mcnally-Leitch Arthur M. Szabo Tamara Eden Ternes David Ling-Yiu Yip

Dame De La Chaine Ildi Arlette Jade Lexi Edwards Nancy Lee Jarjour Szabo Maggie Rigaux

Chevalier

Cornel Ceapa, Bailli Régional, Bailliage of New Brunswick.

34

Howard Bell Dr. Norbert Eschborn Robert Ernest Kulhawy Gregory Lawrence Kwong Sean Daniel Mcdonald Keith Robert Mcmullen Prof. René Plume Paul Jonathan Schofield Harry Aitken Taylor James Grieve Wild

Photos courtesy of Tori Food Sparks Joy

Maître Rôtisseur


Attendees then retired to the lobby and poolside area adjoining the Spectrum Ballroom of the Hotel Arts for a champagne reception and Chapître dinner in the Ballroom itself.

Photos courtesy of Tori Food Sparks Joy

Samir Hanna, Member Honoraire of the Conseil Magistral and Margrit Shakir-Hanna, Commandeur.

The National Executive du Canada with Tony Catanese is inducted as Bailli Délégue.

Reception and Gala Chapître Dinner Following the induction ceremony, David Tetrault invited everyone to next year’s national meeting and Grand Chapître in Winnipeg in conjunction with the National Jeunes Chefs competition.

35


David Tetrault welcomed everyone to the Grand Chapître gala dinner and introduced Mark Wilson, Maître Hôtelier, the Hotel Arts’ Vice-President, who welcomed everyone on behalf of the hotel, the kitchen brigade and the serving staff.

At the mid-point in the dinner, newly inducted Bailli Délégué du Canada Tony Catanese brought David Tetrault to the centre of the room and presented him with a set of copper-clad Muniel pots and pans in recognition of his service to the Chaine – and his interest in creating his own “Culinary adventures”. Joan Tetrault was also thanked for her support of David, and of the Chaine for so many years.

David Tetrault, Bailli Délégué Honoraire du Canada thanks the members for their support over the years – and the gift! He also thanked all the Canadian members for the honour of serving them as Bailli Délégué.

The gala dinner moved smoothly through a series of eight superb courses, prepared under the guidance of Executive Chef Quinnton Staple, Maître Rôtisseur, perfectly accompanied by the exquisite range of wines selected by Vice-Echanson Joe Scorgi. Truly a wonderful grand finale to a wonderful weekend!

Mark Wilson, Maître Hôtelier, Hotel Arts’ Vice-President, welcomes everyone.

Executive Chef Quinn Staple, Maître Rôtisseur then explained each course and the matching wines, an outstanding array for the Gala. Chef Staple also recognized Cornel and Dorina Ceapa of Acadian Sturgeon & Caviar Inc. for their donations towards the evening’s menu. 36

Attendees await the start.

Photos courtesy of Tori Food Sparks Joy

The assembled confreres and guests were piped into the Ballroom by Hotel Arts’ own Fraser Abbott, Director of Business Development.


International Gold Medallist Darnell Banman, far right.

Photos courtesy of Tori Food Sparks Joy

Eight outstanding courses with beautifully matched wines.

The Canadian National competitors.

Newly inducted Bailli Délégué du Canada Tony and Sylvana Catanese (far right).

Past Canadian and International Gold Medallist Rupert Garcia (standing to left) at Toni-Marie Ion-Brown, Calgary Bailli Régional’s (2nd from right) table.

Hotel Arts Executive Chef Quinn Staple,Maître Rôtisseur plates a course.

37


Chaîne des Rôtisseurs Grand Chapître Gala Dinner The Hotel Arts Everything Wild Spiced Wild BC Salmon Rillettes Acadian Sturgeon Caviar, Persevered Lemon, Crème Fraiche Villa Teresa, Rosé Frizzante, delle Venezie

Grilled Baby Carrot Terrine Ras el Hanout, Semi Dries Concord Grapes, Goat Cheese Hîtszölö, Dry Furmint, Tokaj

Lambastic Farms Lamb Tartare Pickled Nectarine, Cherry Tomato Chutney, Fennel Le G De Guiraud, Graves

Roast Farmworx Duck Pickled Cherry Foie Gras, Duck Leg Presse, Puffed Rice, Pickled Cherry Hoisin Pierre Sparr Reserve Gewȗrtraminer, Alsace

Sylvan Star Gouda, Pickled Saskatchewan Chanterelles, Crispy Chicken Skin Château Des Jacques, Moulin-à-Vent

Saskatoon Berry & Prickly Pear Sorbet Eau Claire Distillery Equineox Gin Nonino Amaro, Veneto

Petit Ribeye of Beef Celery Root, Black Truffle Braised Short Rib, Crispy Potato, Poplar Bluff Beets, Merlot Jus 2006 Twomey Merlot, Napa Valley

Alberta Strawberry Cheese Cake Crunchy White Chocolate, Passionate Fruit Foam Delamain XO Pale & Dry, Cognac

38

Photos courtesy of Tori Food Sparks Joy

Smoked Bowden Farm Chicken & Highwood Grains Risotto


Members of the kitchen and serving brigades listen to the accolade.

Join Us in Winnipeg for 2020! Grand Chapître of Canada 2020 — October 15-18, 2020 Concours National des Jeunes Chefs Rotisseurs October 17, 2020

Photos courtesy of Tori Food Sparks Joy

Bruno Marti, Grand Officier Maître Rôtisseur and new recipient of the Gold Star of Canada, delivered the accolade, expertly commenting on each course, complementing the Hotel Arts, the chefs, the kitchen and the serving brigade, to a long and appreciative standing ovation. The accolade concluded with the recognition of Executive Chef Quinn Staple, Maître Rôtisseur; Holly Parks, Director of Food & Beverage; Caroline Seymour, Director of Catering and Conference Services; and their teams for their outstanding efforts during the evening.


Professional Spotlights

The Chefs of the 58th Canadian National Meeting Quinn Staple, Maître Rôtisseur Executive Chef, The Hotel Arts Group

Appointed Executive Chef of the Hotel Arts Group in 2017, Quinn Staple brought a new, innovative energy to the group’s culinary offerings, combining his enthusiastic approach to dining with his diverse culinary background. No stranger to the Hotel Arts Group, Chef Quinn played an instrumental role in the opening of the property’s Yellow Door Bistro in 2012. Showcasing his experience in French cuisine with contemporary influences and modern techniques, he has remained a driving force behind the success of the award-winning restaurant and has brought the same fervor and passion to his role as Executive Chef. “I’m looking forward to growing the exceptional reputation of the Hotel Arts brand, pushing creative boundaries to deliver unique and memorable encounters,” said Chef Quinn at the time of the transition, “I’m fortunate that I’ll be able to continue working with a very strong and talented team to help achieve those goals.” 40

Staple cut his teeth at Canmore’s renowned Crazyweed Café. He then joined the Raw Bar team at Hotel Arts for a refreshing Asian-inspired change in style before conducting a stage at the distinguished Alinea, Grant Achatz’s modernist threeMichelin star restaurant in Chicago. Quinn was also part of the culinary team at Olives and a few other Calgary restaurants before taking the helm at Yellow Door Bistro. In addition to his past experience, Chef Quinn has been active in the Calgary community, participating in numerous charity events, competitions and culinary festivals. He was also recognized by Avenue Calgary Magazine as one of the five people to watch in Calgary’s culinary scene in 2016 and represented Yellow Door Bistro at the Gold Medal Plates competition in Calgary in November 2017.

Quinn intronized by David Tétrault, Bailli Délégué Honoraire du Canada

As Executive Chef, Staple leads teams at the group’s three distinguished restaurants – Raw Bar, Yellow Door Bistro and the newest addition, Oxbow at the Hotel Arts Kensington. Chef Quinn also oversees the group’s in-room dining, banquets, as well as offsite catering, all ranging from small meetings to large parties and events throughout the city.


“Quinn has a curious and creative outlook and is a talented leader,” comments Mark Wilson, Vice President of Hotel Arts Group. “Under his direction, our team continues to offer the exceptional culinary adventures that Hotel Arts Group is known for.”

Chef Staple in kitchen.

Kenneth Titcomb, Grand Officier Maître Rôtisseur Executive Chef, The Ranchmen’s Club After returning to Canada, he worked for Westin, Pan Pacific, Four Seasons Hotels from Ottawa to Vancouver, and Beverly Hills to Boston. From the large hotels he went even more exclusive as Chef de Cuisine at the Post Hotel Lake Louise, and helped take the property to its current Relais & Châteaux status. While in that position, The Post Hotel became internationally recognized and Chef Kenneth received numerous write-ups in magazines, books, and newspapers from New York to Los Angeles. He became one of the youngest members of Chaîne des Rôtisseurs Bailliage du Canada. In 1994 he accepted the invitation to become Executive Chef at the prestigious Ranchmen’s Club of Calgary, where he has been innovating since. (left) Kimberley Iwamoto, CCE, General Manager, Vice-Chancelier Honoraire and Executive Chef Kenneth Titcomb, Officier Maître Rôtisseur.

Chef Kenneth Titcomb has worked around the globe in many world-renowned hotels. His Swiss experience includes the 5 Star Gauer Hotel, Schweizerhof in Bern, the Hotel Sourie in the Ski Resort of Haute-Nendaz/Verbier, and a quick stop with Hans Stucki Restaurant Bruderholz in Basel.

41


Eraj Jayawickreme, Maître Rôtisseur Executive Chef and Food & Beverage Manager, The Fairmont Palliser

Over the past 20 years, Eraj has worked in some of the most renowned restaurants and hotels in Calgary. With a unique interpretation of the “modern” kitchen — focusing on organization, discipline, and most importantly, the team — Eraj pulls off classic Canadian flavours with grace, intelligence, and admirable lightness of touch. When asked about his food, he says with a big smile that 9 out of 10 people love his food... and the 10th person must have spoiled their appetite before supper.

Eraj Jayawickreme, better known as “E”, realized his love for cooking at a tender age of 10. He was enthralled by the TV cooking shows of the early 90’s. He bugged his parents to allow him to cook, but being wary of a youngster burning down the kitchen, he was only allowed to use an electric skillet. His love for all things food grew as he got older, and at 13 years old, he told his parents he wanted to be a chef.

Duncan Ly, Officier Maître Rôtisseur Executive Chef/Owner, Foreign Concept

42

As a young man, Duncan Ly was washing dishes at the world famous, and Relais & Chateaux designated, Wickaninnish Inn in Tofino, B.C., to support his dream of learning how to surf when he smelled what he thought was heaven. “Bowls of West Coast chowder,” he says. “They were coming out of the kitchen, and then coming back to the kitchen — and the smell … the smell was wonderful.” It wasn’t just the smell that intoxicated him. “The presentation, the action on the line with the chefs — I was on the periphery of that, but I could feel it.” It was a whole new world compared to the Asian delicacies he had grown up with. In that moment, Ly decided, “That’s what I have to do.” He’s been cooking ever since, in apprenticeship with some of Canada’s greatest chefs, on a dogged, upward career trajectory to becoming one of them.


Rogelio Herrera, Maître Rôtisseur Executive Chef/Owner, Alloy

Sean Cutler, Maître Rôtisseur Executive Chef The Calgary Petroleum Club

Raised in Colombia, Rogelio developed a passion for cooking at a young age. He was trained and worked around the world, including in Colombia, Spain, France, and Israel, where he completed his apprenticeship. He arrived in Calgary in the early 1990’s and worked in places such as Teatro, Wildwood, Vintage and Divino’s. Today Rogelio is the proud owner and Chef of Alloy Restaurant, where his food uses a unique blend of spices and fresh ingredients. His food is simple but flavorful, and you can taste Latin, Mediterranean and Asian influences in almost every one of his creations. glass of wine and a cigar. The now 11,000 square foot garden lies below the club in Edmonton’s river valley and grows about 6000 pounds of organic produce per year. Brian’s garden-to-plate passion brings a sustainable and nutritious vision for the club and its members.

Hansen. Chef joined the Hotel Arts Group Relais & Chateaux restaurant Chef’s Table in Winter 2016 with a view of introducing Canadian Regional Cuisine to the menu. Chef Cutler first met GM Toni-Marie when he executed his first Chaine des Rôtisseurs Dinner in June of 2017, and in October 2017 he joined the prestigious Calgary Petroleum Club as the Executive Chef. His menus are focused on locally sourced, regional ingredients and suppliers. Chef Sean proclaims: “I like to create food that makes people exciting about eating. “Heading west, he spent a summer in Waterton Lakes, Alberta, en route to Vancouver. Once on the coast, he was fortunate to be part of the opening team for the Fish House in Stanley Park and then rounded out his time in Vancouver at the Wedgewood and Le Meridian Hotels.

Born and raised in Calgary, Chef is a graduate of SAIT Polytechnic’s prestigious professional cooking school. He began his career with a seven-year tenure at the Calgary Golf and Country Club under Executive Chef Vincent Parkinson. A promotion led him to the Chef de Cuisine at Heritage Park’s Selkirk Grille, under the tutelage of Executive Chef Jan

43


Jenny Chan, Maître Rôtisseur Executive Chef/Owner, Vero Bistro Moderne menus. Her face is always lit up with a smile whenever she discovers new ingredients in the markets, and every time she receives a food delivery to Vero. “Vero” means for her that – no matter what – she will always stay true to her passion for cooking.

The slogan that she created, “welcome to my heart”, means that her heart is present in everything that she creates and cooks.

The most important thing to Chef Jenny is her passion for food and her profound interest in great, unique ingredients that she loves to share with her customers. She travels to Europe annually, exploring new cuisines and adding new ingredients to her

44


Concours National des Jeunes Chefs Rôtisseurs Calgary 2019 Canada’s best young chefs battled it out at this year’s national Jeunes Chefs Rôtisseurs competition on Saturday, September 21 at Calgary’s Culinary Campus at the Southern Alberta Institute of Technology (SAIT) in the School of Hospitality and Tourism. The winner of the Chaîne des Rôtisseurs gold medal earned the right to represent Canada at the 44th Concours International des Jeunes Chef Rôtisseurs will be held September 25, 2020 at le Cordon Bleu in Paris, France.

Ruth Grierson, Vice-Chargée de Missions Vancouver pointed out “this was only the second time that a National and International competition was held on the same weekend at the same venue with the same black box. The five competitors were challenged to write their menu in 30 minutes, then set up their kitchens, prep and plate for four people and deliver their first course after 3.5 hours followed by 15 minutes for delivery of their main and a final 15 minutes until their dessert.”

Halifax Meghan Carree Rime Restaurant and Bar Toronto Luca Maglietta The Omni King Edward Hotel Winnipeg Eejay Chua Black Bird Bistro Calgary Nolan Moskaluuk Calgary Golf and Country Club Vancouver Gus Koenigsfest The Pear Tree Restaurant

The action begins.

Competitors hard at work.

The black box consisted of the following mandatory items (the competitor must use at least 50% of each one):” Fresh Pickerel - 1 kg. whole, 4 whole quail, 12 raw spot prawns, beef tri-tip/coulotte 1.5kg,, 2 whole acorn squash, 2 whole zucchini, frozen Saskatoon berries 500gm., 4 fresh peaches, honey 120gm. and beluga lentils 300gm. Non-compulsory items included various vegetables, fruits, liquors and fresh herbs. 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 Chef Instructor Jan Hansen., Conseiller Culinaire du Canada. "This competition is unlike any other in the world," said David Tétrault, Membre du Conseil d’Administration and President of the Concours International. "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.” 45

Photos courtesy of Tori Food Sparks Joy

All the competitors were recognized at the induction ceremony of the Grand Chapître du Canada on Saturday evening. The five contestants were all regional winners, representing the following Bailliages and sponsoring restaurants (from east to west):


Ruth Grierson, Vice-Chargée de Missions Vancouver continued “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 kitchen judges were: Max Labhardt, Vice-Conseiller Culinaire, Calgary Jeremy Langemann, Maître Rôtisseur, Winnipeg

Steve Lepine, Chef Rôtisseur, Calgary Georg Windisch, Chef Rôtisseur, Calgary Liana Robberecht, Maître Rôtisseur, Calgary Michael Dekker, Vice-Conseiller Culinaire Honoraire, Calgary Michael Frayne, Chef Rôtisseur, Calgary

Tasting judges discuss the mains.

After thanking SAIT for their amazing kitchen facilities, the Calgary team for their organization, and recognizing the judges, Chef Hansen announced the winners of the National Jeunes Chefs Rôtisseurs competition for 2019. The winner of the gold medal and the Fulgence Charpentier trophy was Vancouver’s Gus Koenigsfest from the Pear Tree in Burnaby, B.C. mentored by Scott Jaeger, Vancouver’s Conseiller Culinaire. Gus has now earned the right to represent Canada at the 2020 Concours International des Jeunes Chefs Rôtisseurs in Paris France. Gus was also recognized for having the highest kitchen score and received the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set.

Judge Georg Windisch, Chef Rôtisseur enters a score.

Chef Jan Hansen, Conseiller Culinaire du Canada and judge at the National Jeune Chefs competition, led the five young competitors into the room and seated them in the front row, where they anxiously awaited the results of the competition. Each of the competitors was presented with a medal, certificate and a Wüsthof knife as participants. As with the International Competition, the presentations began with the awarding of the highest kitchen score winner. In Canada, the winner of this segment of the competition is recognized with the Chef Paul Mastalir Award for Kitchen Excellence. 46

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

Photos courtesy of Tori Food Sparks Joy

The dining room judges included:


The silver medal was presented to Calgary’s Nolan Moskaluuk from the Calgary Golf and Country Club. The bronze medallist was Winnipeg’s Eejay Chua from Black Bird Bistro.

Photos courtesy of Tori Food Sparks Joy

Winning appetizer

The medallists (left to right) Eejay Chua (Bronze), Darnell Banman (Gold) and Nolan Moskaluk (Silver).

Thanks go to the sponsors, Wüsthof Manufacturing, Germany and Chef’s-Hat Canada. Donations to the competition were given by Cargill as well as Cattleboyz and Hotel Arts.

Winning main course

Next year’s Canadian national competition will be held on Friday October 17, 2020 in Winnipeg.

The Winning Menu Appetizer/Entrée Pan seared Pickerel Served with butter poached spot prawns, pickerel and spot prawn agnoloti, zucchini and spot prawn sauce

Main Course/Plat principal Roast Beef Tri-Tip and Quail Breast Served with quail leg and beluga lentils, chanterelle mushrooms, roasted acorn squash and Saskatoon berry jus

Dessert/Dessert Honey Poached Peach Tart Served with dark chocolate mousse and toasted hazelnuts

Winning dessert

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

Email Executive Director David Tetrault at drtetrault@gmail.com 47


Gus got his first taste of a professional kitchen at the age of 15 at the Cactus Club Café, working as a dishwasher on weekends. Over time, he worked his way up through the line and his passion and drive to get better only grew. He loved the fast-paced, highpressure environment of the kitchen as well as the camaraderie among the staff.

Gus Koenigsfest hard at work during competition.

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

48

Photos courtesy of Tori Food Sparks Joy

Gus Koenigsfest Biography


In his almost three years at the Pear Tree, Gus competed at the regional Chaine competition twice, finishing as runner up the first time, and winning in his second attempt. He competed against other Pear Tree cooks both years. “Cooking against the people you work with every day adds an interesting aspect to the competition, where you’re practicing with the person that, in the end, you really want to beat. I think in a way it pushed me harder because I would see the plates they put up and think, ‘Wow, I need to step it up!’.” Gus has an approach to cooking that he thinks gives him an edge. “I always make it a focus to try to have the best time possible on the day. I think you cook better when you’re loose and happy, rather than

being overly intense. That doesn’t mean I’m smiling ear to ear the whole time, but when I feel like things aren’t going right, I’ll take a second and realize that I’m doing what I love. I had better enjoy it, or what am I doing here?” After his recent National win in Calgary, Gus is feeling more driven and inspired than ever. He will continue to train primarily under Chef Jaeger and, with the international competition in Paris less than a year away, Gus is eager to get back to spending his weekends in the kitchen and doing his best to make it three wins in a row for Canada. Photos courtesy of Tori Food Sparks Joy

In his last year of high school, Gus was able to participate in the ACE-it program through VCC and the North Vancouver School District, allowing him to spend afternoons earning the first step to his Red Seal and get the foundation that every cook needs to succeed. Through the program, Gus also had the opportunity to be a support member of Culinary Team Canada and go the 2016 Culinary Olympics in Erfurt Germany, where he would meet his current mentor and Vancouver Conseiller Culinaire, Chef Scott Jaeger of the Pear Tree Restaurant. Gus started to stage with Chef Jaeger while finishing his ACE-it program, and when a spot on the team opened up, he attained a full-time position at the restaurant. This started Gus’ ascent to a more polished cook and competitor, “Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.”

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

Competitors and judges.

49


50


51


52


International des Jeunes Sommeliers 2019

Daniel Dooreck Sets New High for Canada Jeune Sommelier Competitor Finishes Fourth in Seoul 2019 The four competitors faced a very busy day arriving at 7:45 am sharp, dressed professionally and then going through the following schedule under the watchful eye of Pier Alexis Souliere MS and Cyndi Grossman, Echanson du Canada:

Daniel Dooreck

Over 30 candidates from across the country put in a grueling few weeks combining their education and skills together to write the preliminary National exam based on the Advanced Level of the Court of Master Sommeliers. Of these, Jean-Simon Riouz-Ranger and Joris Garcia both from Bistro Gourmand le Coureur des Bois in Montreal; Christophe Reitz from Quatrefoil Restaurant in Dundasl and Daniel Dooreck from La Banane in Toronto (all with truly outstanding resumes) qualified to compete to represent Canada at the 2019 International des Jeunes Sommelier competition, sipping and swirling, on Saturday June 8th at The National Club in Toronto. We commend everyone who had participated all along the way. It takes a sincere amount of discipline, dedication, studying and tasting.

Check in 8:00 am Blind Tasting 8:15 am Theory 8:30 Break Blind Tasting Practical Exam Lunch Practical Exam Blind Tasting At the end of the day, Daniel Dooreck from La Banane in Toronto emerged victorious moving on to represent Canada at the Chaine des Rotisseurs Jeune Sommelier Competition in Seoul, South Korea in September 2019.

Pier Alexis Souliere, MS marks the exams.

Competitors concentrate at Canadian Nationals.

Our thanks to Bruce Wallner and his staff at the Grand Cru Deli in Toronto, which not only hosted our decompressing dinner and celebration, but also was instrumental in the organization of the candidates in Toronto. It was absolutely fantastic!! 53


The final top three were: First place Matteo MONTONE, Great Britain Second place Jonathan EICHHOLZ, United States of America Third place Andres ARAGON, Australia

Daniel at “decompressing dinner”.

After an additional 3 months of studying, tasting, and practical training under the mentoring of Pier Alexis and Cyndi, it was off to Seoul. The 2019 International Competition hosted 12 candidates from 12 different countries: Great Britain, USA, Australia, Denmark, Canada, Finland, Taiwan, Mexico, Turkey, Korea, Germany and Russia. In a pressure-packed environment, Daniel placed 4th which continues Canada’s steady movement up the rankings. We could not be more proud of how he represented Canada, and we thank him immensely for the effort and skills that he exhibited.

It is not only about the competition but the experience and friendships gained along the way. A clear goal of our continuing Young Sommeliers Program in Canada is to provide help, encouragement and support for the young professionals who will be the best sommeliers of the future. This goal is also supported by our own Charitable Foundation (the Confrérie de la Chaîne des Rôtisseurs, Bailliage du Canada Foundation Ltd.) created last year. With this fund available and the assertive fundraising that we will do across the country, along with our new professional member CAPS (Canadian Applied Professional Sommeliers) President Mark De Wolf, we are sure to support many of our Jeune Sommeliers across the country.

Daniel intronized.

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

Email Executive Director David Tetrault at drtetrault@gmail.com Daniel at the competition.

54


Daniel Dooreck – A Profile Twenty-five years of age, Daniel graduated from McGill University, Montreal in April 2016 with a Bachelors in Science, concentrating in Kinesiology. However, while at school he worked at a modern French restaurant in Montreal, Wilfrid Sur Laurier as Garde manger evenings along with brunch service and decided that hospitality was the field for him. He moved on to Momofuku Daisho in Toronto serving as line cook in charge of a single station during nighttime services, fulfilling various roles including expo and prep along with holding creative freedom in menu development from June 2016 until December of that year. In December, Daniel joined Resto La Banane in Toronto as Wine Director and Sommelier at a French-inspired restaurant, working with a team to deliver the highest level of service and hospitality. With responsibility over a French inspired wine list; his tasks include Binwise (inventory), training staff, purchasing wine, and budgeting costs. He has worked diligently at his craft through the Court of Masters Sommelier, graduating with a Certified CMS degree in October 2017 and with distinction (90%) in the WSET Level 2 Award in Wine and Spirits Course.

Competitors and Dignitaries.

55


PEOPLE AND PLACES La Chaine du Canada “Goes to the Movies!” “The Storm” at WinSport (Submitted by Ashley James, Calgary Vice-Chargée De Presse) Chef Liana Robberecht, Maître Rôtisseur; F&B Director Jason McKay, Maître Restaurateur; and the WinSport team made dreams come true, presenting their themed dinner “The Storm. A Journey From Light To Dark Returning To Light” to the members of the Calgary Bailliage. Yet, this was far more than a dinner, more than an event, it was an experience captured on film. Chef Liana and her team, and F&B Director Jason McKay wanted to film the full process of doing a gourmet fullservice formal dinner that can be presented again and again. The video will show how the planning started a full 12 months earlier; the preparation, the cooking, the plating, the serving, the dinner, and everything that was involved in the making of this amazing evening. Once produced, the video will be entered in two film festivals in Canada, and be made available to the members of the Chaîne des Rôtisseurs. The National Bailliage du Canada and the Bailliage de l’Alberta à Calgary are proud to be partners in this amazing adventure.

(left to right) Calgary Bailli Toni-Marie Ion-Brown; Bailli Délégué David Tetrault; Chef Liana Robberecht, Maître Rôtisseur; F&B Director Jason McKay, Maître Restaurateur.

During light refreshing canapés as the Calm Before the Storm, we were serenaded by a member of the Cowtown opera, guests singing along to Edelweiss.

The evening had a riparian theme with every course adorned with edible flowers. Outdoors moved indoors, through every audiovisual means possible, with the walls surrounding the attendees covered in projection screens, right down to moss trailing from the dining room ceiling. Dinner was separated into a series of acts:     

56

Calm Before the Storm, Shelter, The Storm, Dew Drops & Rainbows, and finally, Awakening.

“Moss” trailing from the dining room ceiling.


Guests could feel The Storm brewing, growing closer. The sound of rain increased, the projected river flowed faster and faster, then lighting flashed, thunder rumbled in the background, and rain continued to dance on the screens around us. Guests clapped in enchantment as the Storm reached its climax. As it faded the main course was presented.

Liana Robberecht, Maître Rôtisseur hard at work.

The Storm over, the next act followed: Dew Drops & Rainbows - a “Forest Floor” - a nutty, earthy 1655 Gruyere, with roasted squash and apple gelée served on a wooden board with a ‘river’ flowing through its centre.

The forest.

The course paired with Shelter, a dragon fruit burrow filled with rabbit rillettes, particularly showcased the incredible talent of the team. We were all enthralled by the amount of time and patience it must have taken to create each one.

Plate adorned with edible flowers

After dessert was served, we were Awakened. We withdrew to the first and second rooms where we were enchanted to discover that the rooms where the canapés had been served earlier now displayed stunning chocolate sculptures. Towers of desserts, chocolate caramel robin’s eggs in individual nests, fig leaf ice cream bars, and all manner of additional tasty treats awaited us.

57


Chaîne des Rôtisseurs “The Storm” at WinSport Calm Before the storm Passed canapés strawberry ceviche | birch syrup fritters| Elk tartare Taittinger Prestige Rose NV Brut, Champagne

Sable Fish small Ocean of violet-scented broth Yalumba Eden Valley Viognier 2017, Australia

Rabbit Rillette dragon fruit “burrow”, mustard cracker, hand forged & crafted cat tail - Jicama pickle G de Guiraud Blanc Sec 2016, Bordeaux, France Enjoying one of the outstanding courses.

Shelter Hen of the Woods mushroom, King Oyster mushrooms & black garlic herb escargot Alvear Fino mousse, mushroom wafer, fungi leaf Compania Vincola del Norte de Espana Imperial Reserva 2015, Rioja, Spain

Heart of cucumber refresher Chinese cedar, lemon grass, apple sorrel, ice buds & edible pink begonia flowers

Ballantine of duck wrapped in bacon hinted with smoke, cassis beet puree, cheddar polenta Joseph Drouhin Clos des Mouches Rouge 2016 Premier Cru, Burgundy, France

Dew Drops & Rainbows “Forest Floor” Gruyere Depuis 1655 roasted squash & apple gelee Taylor Fladgate 1969 Single Harvest Vintage Tawny Port, Portugal

Sumac fallen chocolate leaves with Rufus chocolate mousse Petit Guiraud 2016, Sauternes, France

Awakening Dessert Showpieces “Marsh” Cat tails, grasses, water ripples, pond, waterfall “Trees” Branches, birch, leaves “Flowers” Mix of large and small flowers “Forest Floor” Hallow tree stumps (texture & flow), mushrooms (bright colour) Milk Chocolate Caramel Passion Nests, Fig leaf Ice Cream bar Rugosso chocolate mousse, Roasted red pepper & raspberry gelee Dew drop: vanilla mousse, Concorde grape gelee & peanut butter namelaka Spruce Tip Crème Brulee, chocolate sticks Ballantine of duck wrapped in bacon.

58

Village Brewery, Eau Claire Distillery

Departures: Bon Bons |Rustic Bread | Saskatoon Berry & Juniper preserve


Guests toast la Chaine.

Applying the blowtorch.

Chef Liana Robberecht and F&B Director Jason McKay were presented with an international bronze medal by Bailli Délégué David Tetrault, and Bailli Toni-Marie Ion-Brown for their creation and execution of this project.

The control room behind “the storm”.

The evening had every sense astir from start to finish, one was calm and relaxed, yet while The Storm rolled through one shivered with delight. Not a single detail was too small. Departing from this dinner was as though awakening from a wonderful dream.

Toni-Marie Ion-Brown presents Chaine plate.

The Serving and Kitchen Brigades.

59


IN THE NEWS New Brunswick Bailliage Joins the Chaine Family As announced at the recent National Meeting in Calgary, we are pleased to welcome the newly formed Bailliage of New Brunswick. The occasion was marked by the intronization of the Bailliages first two members: Dr. Cornel Ceapa as Bailli and Dorina Ceapa, Vice-Chargée de Missions.

National Charitable Foundation Supports Young Canadian Chefs and Sommeliers With the incorporation of the Confrérie de la Chaîne des Rôtisseurs, Bailliage du Canada Foundation Ltd. (aka the “Foundation”) on January 3 2018, the Canadian National Bailliage can now offer Chaine members (and other interested parties) a tax receipt for their donations, something that was not previously available.. The Foundation is a purely charitable organization, founded to support and foster the advancement of the fields of Hospitality, Culinary and Vintner Arts. It will accomplish this by supporting scholarship programs administered through accredited schools and technical institutions in Canada designed for 60

training Chefs, Sommeliers and Hospitality management; as well supporting attendance by students annually selected to compete in a National or International Culinary or Sommelier competition. The long-term success of the Foundation has been immeasurably assisted by a $60,000 donation received from La Foundation des Amis de l’Art Culinaire – an organization administered by longtime Chaine member the late Jean-Claude Phisel, Bailli Provincial de Quebec Honoraire, Commandeur, and holder of the Chaine’s Silver Medal.


Jean-Claude worked tirelessly on behalf of the Chaine in Montreal, Quebec and across Canada for many years. Arranging this initial donation to the Foundation was just one more example of that commitment. In addition, since its incorporation, the Canadian Chaine has contributed $28,565 to the Foundation. This contribution augments the Foundation’s capital, allowing it to pursue the objectives noted.

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

(left to right) David Tetrault, Bailli Délégué du Canada; Jean-Claude Phisel, Bailli Provincial de Quebec Honoraire; and Benoît Fragnière, Chancelier du Bailliage de la Suisse, Membre des Conseils Magistral et d’Administration at the presentation of Jean-Cluade’s Silver Medal in Montreal.

Email Executive Director David Tetrault at drtetrault@gmail.com

Celebrate World Chaîne Day 2020! Saturday, April 25th Help us promote la Chaine des Rotisseurs around the world. How? Here are a few tips from International!        

Wear your ribbons: the best-known symbol of our confrèrie is the ribbons we wear. On April 25 - visit a restaurant displaying the Chaîne plaque - have lunch, dinner or just a drink in a Chaîne restaurant and make a toast to the Chaîne. Be active and participate - organize a member’s event, include an introduction event for potential members - maybe a presentation, demonstration or a tasting. 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. 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 Chaîne’s Siege Mondial, an internet connection plus a device to enable you to use it. Follow social media for World Chaîne Day 2020 - Facebook, Twitter and Instagram included. Use of hashtags is essential: remember to add the three following hashtags #chaineday #worldchaineday #chainedesrotisseurs

61


Canadian National Bailliage Continues to Support Local Culinary Education La Chaine des Rôtisseurs has made a commitment internationally to supporting Culinary education and the advancement of the gastronomic arts at all levels. This commitment is no less prevalent in Canada and goes far beyond just our local Competitions and the National Jeune Chefs competition held each year in conjunction with our Annual Meeting.

Local Bailliage donations to approved school scholarship and bursary programs are matched by National up to the amount of $1250. These matching funds are sourced from membership dues and are available to every local Bailliage should they choose to make a sponsorship donation to a local facility in their area. Actual donation levels from the local Bailliage to the school(s) of its choice are determined by the local Bailliage itself. The current National guidelines (which can be augmented by local requirements as deemed fit) are as follows:    

 There is no better place to encourage and support young culinary professionals then right at the beginning of their journey. This support is undertaken with scholarships awarded to culinary schools across the country. Recent scholarships over the past few years have been awarded to SAIT (Calgary); Camosun College (Victoria); Red River Community College (Winnipeg); Nova Scotia Community College; Edmonton and Vancouver Community College.

Awards can be given to students in culinary programs based on academics, excellence or financial need. Recipients are selected by representatives of the college/school. There are no restrictions on how recipients spend the award but it is usually used to defer costs of tuition or equipment National Council will provide an additional $1250 to the College/school based on matching monies from the local Bailliage (given that the Bailliage also donates $1000). The money is sent directly to the College/school but the National Bailliage requires proof of payment – a bank statement or a letter from the culinary institution. Argentier Jori Guetg will manage the payments to the College/school, once approval has been given.

Please continue to support our new culinary professionals at both our local and national levels. These young chefs are the future of the hospitality industry.

New Canadian Chaine Brochure Available On-line

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

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

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

62


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse (Submitted by Jerzy Gajewski, MD, FRCSC, Vice-Chargé de Presse) Kisik Ridge Chef Ray Bear, of the highly popular Studio East, graciously invited the Nova Scotia Bailliage to join him at his farm Kisik Ridge in the Annapolis Valley near the shores of the Bay of Fundy. Owned by owners Chef Bear and Saronn Pov, the farm is known as “Nova Scotia’s Oceanfront/Mountain Inn featuring farm-to-table Retreats on the Bay of Fundy”. Kisik Ridge is about 90 minutes from Halifax and on the Bay of Fundy side of Middleton in the metropolis of Outram.

Attendees enjoy the beautiful weather and surroundings. Chef Ray Bear (left) & Craig Norton.

Saronn Pov (left) & Ian James.

Craig Norton performs a live release.

63


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued Annual Scholarship Fund Raising Event, NSCC Chef Thomas Carey and the Nova Scotia Community College, Akerley Campus graciously agreed to host the Annual Scholarship Fund Raising Event again for 2019 in their lovely dining room Fresh 21. This year we had a surf and turf complete with a Maritime lobster boil and muscles expertly prepared by Chef Carey. This was accompanied by San Salvador, Godello, Bierzo-2101 white and Mossback, Cabarnet Savignon, Russian River, 2007 red wines.

Chef Bear (left) plates a course.

This was truly a farm to table meal complete with Chef Bear cooking in front of us with the beautiful Valley serving as an outstanding backdrop.

Diner Amîcal Kisik Ridge Hors d’oeuvre Scallop ceviche butterfly tea yolk, pickled apple

The Cheese assortment.

Raw butter and bread A “pignic” gnudi with smoked eel parmesan and truffle farm vegetables, watercress kimchi mangalitsa

Strawberry vanilla tart Strawberry ice cream Oatmeal

64

Chef Thomas Carey.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued The members provided Hors d'oeuvre, Garden Green Salad and Dressing, Tomato, Mozzarella & Basil Salad (Balsamic Dressing), Potato Salad, Vegetable Slaw, Strawberry Dessert, Leche Flan, Cheese Assortment and Fresh Sliced Fruit for the event where Nova Scotia Bailliage raises scholarship money for young chefs attending the NSCC.

Craig Norton (Left) and Ian James.

Strawberry Dessert.

65


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto (Submitted by Paul Morrell, Vice-Chargé de Presse) Since April the Toronto Bailliage of the Chaine des Rôtisseurs has hosted four captivating events for our members. Each event provided a unique dining and social experience. The Granite Club

Attendees await the first course.

Providing a glimpse into Granite Club’s attention to fine dining, Sommelier Brent Fraser expertly paired wines of the world with the five-course menu prepared by Executive Sous Chef Aaron Krammar under the direction of Executive Chef Ashton Root. This intimate experience left all in attendance in awe of the Granite Club’s commitment to dining excellence. The Granite Club logo.

The Granite Club opened its doors to a select number of Toronto Bailliage members for an evening of camaraderie and a wonderful dining experience.

Skate Wing.

66

Pork Belly.


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

Venison

Petit fours.

Diner Amîcal The Granite Club Apéritif Canevel Valdobbiadene Superiore, Veneto Italy 2017

Oyster Brie, Rye Bread, Cognac Fita Preta Arinto, Azores Portugal 2016

Skate Wing Salsify, Toasted Butter, Jus Wescott ‘Lenko Old Vines’ Chardonnay, Niagara 2014

Pork Belly Mousseron Mushroom, Red Cabbage, Parmesan Broadley Vineyards Pinot Noir, Willamette Valley 2017

Venison Sunchoke, Pistachio, Port Famille Mayard ‘Crau de Ma Mere’, Chateauneuf-du-Pape 2015

Petit Fours Jason Clarke with Executive Sous Chef Aaron Krammar.

67


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued Ricarda’s The Toronto Bailliage once again convened at a trendy downtown hot spot, Ricarda’s. Open since 2016 and inspired by the Mediterranean way of life, the team at Ricarda’s pairs the very best ingredients with sophisticated surroundings, and they take the concept of European Hospitality to heart.

The five-course meal for this event was highlighted with an exquisite dish consisting of Za’atar Halibut and Baby Octopus with Fennel Puree, White Asparagus, Chorizo and Spinach Fregola. Both visually pleasing and a treat to the palate, this meal highlighted one of the great places to dine within the downtown core of Toronto.

Diner Amîcal Ricarda’s Passed Hors D ’Oeuvres Lemongrass Acquerello Risotto and Wyse Bay Scallops Smoked Pan-Seared Duck Fois Gras; Pan-Seared Shrimp Cilantro Marinated Beef Flat Iron

Ontario Beef Tartare in Bone Marrow Acadian Sturgeon Caviar, caper berries Tornatore Etna Bianco, Sicily, Italy 2017

Black and White Lobster Ravioli

Ontario Beef Tartare in Bone Marrow

Fava beans, oyster mushrooms, arugula milk and seafood velouté Domaine Deux Roches Pouilly Fuisseé, Bourgogne, France 2016

Pan-Seared Za’atar Halibut & Baby Octopus Fennel pollen Puree, white asparagus, chorizo and spinach fregola Ktima Gerovassiliou Malagousia, Espanomi, Greece 2017

Loin and Lamb Chop Beverly Creek Lamb Pistachio and quinoa dust, morel mushrooms, baby carrots, Citrus green pea purée and thyme jus Château Vieux Lartigue, Saint-Emilion Grand Cru, France 2010

Herbal Sponge Cake Rhubarb semifreddo, coconut pudding lime and basil Parfume de France – cognac/chartreuse/Cointreau/strawberry purée

Za’atar Halibut and octopus.

68


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

Herbal sponge cake

The Toronto Club The Toronto Bailliage was presented with the rare opportunity to attend a formal dining experience at the prestigious Toronto Club in the heart of the Financial district. Founded in 1837, the Toronto Club is a private business and social club; is the oldest private club in Canada, and third oldest in North America. Chief Operating Officer Trevor Noonan opened the doors to this fine club steeped in tradition and history. The Toronto Club has a strict policy about taking pictures and posting to social media which adds to the mystique as to what actually happens within its walls. Diner Amîcal The Toronto Club Dungeness Crab and Caviar sur une cuillere Gruyere, Prosciutto Truffle Scone Grand Cru “Blanc de Blancs’ NV Bonnaire

Shredded Quebec Fois Gras Port Gastrique, crispy quail’s egg. Toasted Brioche Château Coutet 2003 Sauternes-Barsac

Nova Scotia Lobster Terrine Sea Bream Tartare, Tarragon and Saffron Sauces, Tempura Bits Chassagne-Montrachet 1er Cru “Les Vergers” 2015 Domaine Fontaine-Gagnard

Pavé of British Columbia Sablefish Thai Coconut Broth, Potato Hay, Five-Spice Aioli Mercurey 1er Cru “les Combins” 2014 Domaine Michel Juillot Jason Clarke and Paul Morrell (right)

Lamb Loin in Lamb Mouseline Pommes Anna, White Asparagus, Merlot Reduction Château Rouget 2012 Pomerol Châteauneuf-du-Pape “Cuvee Impériale” 2012 Domaine Usseglio Raymond & Fils

Twice Baked Goat Cheese Soufflé Château la Tour de l’Evêque 2017 Cotes de Provence

Strawberry Shortcake Le Brun-Servenay Brut Sélection Grand Cru NV Avize (Magnum)

Coffee and Tea Club Chocolates Ricarda’s team photo

69


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued The dining experience was first class and even featured wines imported directly by the club for their members and guests. The evening ended with an exceptional port tasting that was the perfect ending to a perfect night.

Bailliage de l’Alberta à Calgary (Submitted by Ashley James, Vice-Chargée De Presse) National Executive Joins Calgary Bailliage for World Chaine Day The National Council of the Bailliage du Canada was pleased to join with dignitaries, members and guests from the Calgary Bailliage for a Diner Amical in celebration of World Chaine Day on April 13, 2019. Held in conjunction with the semi-annual executive meeting of the National Council, and organized by that city’s Bailliage and Bailli Régional Toni-Marie Ion-Brown, the Diner featured an incredible menu prepared by Calgary Petroleum Club Executive Chef Sean Cutler. The Executive and local attendees would also like to issue a special thank you to Food and Beverage Manager Frank Krsek and Sommelier Dave Amundrud for their efforts towards making the evening a resounding success.

Neil Rooney presents Chaine plate to Chef James Conforzi.

Annual Joint Dinner with Buffalo Bailliage In August, the Toronto Bailliage of the Chaine des Rotisseurs travelled to the Niagara wine region to visit Vineland Estates for our annual dinner with our friends from the Buffalo Bailliage. The dinner took place in the beautiful, character rich Carriage House.

Steve Six at the piano.

Attendees were greeted in the McMurray Room with Bollinger Special Cuvée Champagne, poured from a 9 litre bottle, accompanied by an oyster station featuring West and East coast oysters. They were served with a selection of mignonette, Tabasco, charred lemon, and fresh horseradish. Nicole and Jason Clarke (left), Neil and Sharon Rooney (right).

70


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued The assembled guests ascended the stairs for the Devonian Room where a phenomenal dinner awaited us. Joe Scorgie, Vice-Chancelier and Linda Robinson, Vice-Echanson then informed all in attendance as to the results of the Regional Young Sommelier Competition that had taken place that very afternoon. Kevin Milne from the Fairmont Chateau Lake Louise finished in first place. Second place went to Taylor Simpson from Teatro Group while Julian SimardGillis from the Post Hotel Relais et Chateaux finished third.

Calgary Petroleum Club Executive Chef Sean Cutler (centre).

An outstanding eight course Diner Amical followed while Steve Six delighted all with live piano music throughout the evening. Steve is a Petroleum Club institution having been at the club for over 40 years. The lights were dimmed for the grand finale, as a procession carried the Mignardises to each table. Lit from their base, and over two feet tall, spectacular sugar sculptures were crafted in Chaîne colors, featured the Petroleum Club’s logo imprinted on a pair of teardrops balanced against each other, adorned with sugar flowers and bubbles. Created using clear sugar, the base was ringed by fifteen perfect blue blossoms, appearing to support a platter of delicate petite fours. They were each wonderfully intricate, any picture taken could not do it justice. 71


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

World Chaine Day Diner Amical Calgary Petroleum Club Apple Gelée, Miso Cured Beet, Nasturtium, Honey Powder Rothschild Rimapere 2016 Sauvignon Blanc Marlborough, New Zealand

Butter Poached BC Halibut Pea Tendrils, Peas, Squid Ink Dentelle, Pea Nage, Side Stripe Prawns, Prawn Chip Hanzell Vineyards 2004 Chardonnay Sonoma Valley, California

Pastrami Spice Sauerkraut Aïoli, Gruyere Cheezie, Aerated Rye Sponge, Fermented Cherry Musar 2016 Jeune Rosé Bekaa Valley, Lebanon

Kombu Cured Egg Yolk Sweet Onion Soubise, Crispy Leeks Bodegas Breca Garnacha 2011 – Breca Old Vines Garnacha D.O. Calatayud, Spain

Whiskey Sour Kombucha, Whiskey Sorbet, Basil Meringue

Alberta Beef Rib Eye Spectacular sugar sculpture.

Following the Mignardises, Conseiller Culinaire du Canada Jan Hansen gave the accolade. He highlighted the impeccable military precision service, the wide selection of wines, their varied origins, along with how perfectly each plate was presented. During the accolade Jan also noted how every detail was looked after, right down to the tulip arrangement in the men’s washroom. Following the accolade Toni-Marie and Jan announced the plate recipients for the evening. This is a Calgary Bailliage Diner Amîcal tradition, one plate goes to a member from the front of house, and one plate goes to a member from the back of house.

72

Braised Rib Cap, Beef Fat Fondant Potato, Charred Cippolini Onion, Black Truffle Celery Root Purée, Glazed Carrot, Cold Pressed Canola Marchesi Antinori 2010 Tignanello Toscano IGT, Italy

PB&J Gras Ice-Cream, Freeze Dried Strawberry, For theFoie evening, the plates went to Grace Peanut Butter Ganache, Strawberry Creméaux, deGuzman, AssistantSoil, Food and Cracker Beverage Manager Dark Chocolate Graham Wafer, Strawberry (who has worked at the clubSponge for 24 years and was Taylor Fladgate 1964 Very Old Single Harvest Port working her fifth Chaîne dinner) and Otto deNooij, Portugal

Pastry Chef, who has worked at the club for 32 Selection of Cheese years, was working his sixth Chaîne dinner, and he Tête de Moine, Brillant Savarin, Balouchon, Preserves, is retiring from the club in the Honeycomb, Rosemaryfall. Pecan Crisp Domaine Chiroulet 2016 Soleil d’Automne Côtes de Gascogne, France


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

Grace deGuzman, Assistant Food and Beverage Manager.

Otto deNooij - Pastry Chef.

World Chaîne Day Diner Amical attendees.

73


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver (Submitted by Ann Collette, Bailli Vancouver) Jeunes Chefs Shine in Vancouver If there’s one thing that was obvious at the 2019 Jeunes Chefs Rôtisseurs competition in Vancouver, there’s no shortage of culinary talent in the city. Five of Chaîne Vancouver’s most renowned chef/mentors sent five of their brightest young cooks to participate in the Chaîne’s regional black box competition at Vancouver Community College (VCC).

Chef Gus Koenigsfest from The Pear Tree took top honours at this year’s BC regional Jeunes Chefs competition.

Each of the five Vancouver Jeunes Chefs competitors presented an appetizer, main and dessert course.

Once again, Vancouver Conseiller Culinaire Chef Scott Jaeger of The Pear Tree, together with Maître Rôtisseur (and head of the VCC culinary program) Chef Colin Gill, orchestrated an exceptional competition experience for the participants. All five young professionals performed extremely well, the flavourful results of which were not only judged by a stellar panel of kitchen and tasting judges, but also enjoyed by some 20 invited guests, many of whom were attending this event for the first time. In the end, it was Chef Gus Koenigsfest of The Pear Tree who took top honours. His win now takes him to Calgary for the National Competition in September. 74

Bailli Provincial Dr. Jane Ruddick served as one of the judges of this year’s Jeunes Chefs competition.


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

Vancouver’s Jeunes Chefs competitors and our volunteer professional chef judges.

Two years ago the Vancouver Bailliage introduced a parallel black box competition for student chefs called The Chaîne Challenge Cup. Five student chefs competed in the event with Shoma Asano of Vancouver Community College taking home top honours.

(left to right) Bob Charlton, George Luciuk, Dave Jackson and new member Dennis Pang.

The Vancouver Bailliage would like to thank Maître Rôtisseur Chef Jaeger, Chargé de Missions and event coordinator Ruth Grierson, and all of our professional chef mentors and judges for their contributions to the success of this great event. Smash Hit at Shaughnessy For 20 years, the Vancouver Bailliage has celebrated its annual AGM, dinner and auction at stately Shaughnessy Golf & Country Club. That in itself is amazing. However, what’s even more extraordinary is that even after all this time this event just keeps getting better! Why? Because Maître Rôtisseur Peter Crook never stops finding new ways to keep the cuisine and the event fresh and fabulous– and this year was no exception! Once again, the event was sold out!

The sold-out event included (left to right) long-time members John McCallum, Jim and Janis Connolly and Gerry Weber .

Last year, Chef Crook delighted attendees with the flavours of Asia. This year, he showcased cuisine with a decidedly Italian vibe, with ingredients that included quail, prosciutto, mushrooms, burrata cheese, olives, octopus, venison, yellowfin tuna, rabbit, gnocchi, truffle butter, figs, and so much more. In addition to a to-die-for buffet and his always popular fresh oyster station, Chef orchestrated four action stations, each featuring a perfectly plated dish created expressly for the enjoyment of the Chaîne members. 75


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

AGM, Dinner and Auction Shaughnessy Golf & Country Club Brodo Quail with Prosciutto, Duck Sausage, Porcini Mushroom, Spring Vegetables, Truffle Butter, Tortellini, Herbs and Bone Broth

Stuffed Organic Beets and Artichoke with Goat Cheese, Hemp Hearts, Pistachio, Broccoli Purée and Kale Crisp

Smoked Scallop & Sea Urchin with Celeriac, Florence Sauce, Roasted Carrot Pearls and Coral Tuile

Roasted Organic Grass Fed Beef Tenderloin with Charcoal Spice Crust, Baked Razor Clam, Gnocchi, Spring Peas, Swiss Chard and Parsley Root

Of course, what would Italian food be without Italian wine, and Conseiller Gastronomique Bob Charlton ensured there was plenty of choice. The evening began with a welcoming glass Prosecco, which was roundly enjoyed with Chef’s selection of six hot and cold hors d’oeuvres. This was followed a choice of Italian reds and whites along with some classic Peroni beer. As ever, it was another great night to remember.

In addition to a spectacular buffet, the Shaughnessy event featured four amazing action stations.

A beautiful selection of domestic and imported cheeses accompanied the desserts.

Craft Beer Tickles Taste Buds at Parallel 49

A beautiful selection of domestic and imported cheeses accompanied the desserts.

76

New-school breweries that brew their own beer in the back and then serve it in a trendy street-front bar out front are all the rage, and perhaps nowhere more so than in Vancouver.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Yes, craft beer is big, which made it the perfect beverage for an Ordre Mondial tasting at one of Vancouver’s best-known craft breweries, Parallel 49. On June 14, 20 members of Vancouver’s small but enthusiastic Ordre Mondial group gathered at Parallel 49 in Vancouver’s trendy East Village neighbourhood to take a tour of the facilities and then sit down to sip five flights (yes, that’s 20 individual tasting glasses) of Parallel 49’s brews (they produce 40 different beers in total).

Flights of brew were accompanied by sumptuous snacks from the on-site food truck, including coconut crusted shrimp.

The tastings were complemented by a variety of fresh and delicious fare prepared by the brewery’s charming on-site “Street Kitchen” food truck. It was the perfect event for a perfect summer day in Vancouver.

Attendees at the Parallel 49 event were first treated to a guided tour of the brewery.

The event, hosted by Vice-Echanson Clement Lau, provided attendees with the unique opportunity to do side-by-side samplings of beers with a wide range of flavour profiles – from lagers, ales, pilsners, pale ales and IPAs to summery radlers to beers with an unusual but refreshing sour edge to them. Suffice it to say that Parallel 49’s brew masters are a very creative bunch with a beer to suit every taste! As creative as the beers themselves are the names, which include Ruby Tears, Hillbilly Ninja, Toques of Hazzard, Trifecta, Soothsayer and Manimal, to name a few.

Twenty two guests came together at a single long table to experience a wide range of brews produced at Parallel 49.

77


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Bailli’s Bastille Day Bash Sometimes great inspiration for a Chaîne event lands right in your lap! Indeed, when Vancouver Bailli Ann Collette was told that her chosen date for Vancouver’s summer social (Sunday, July 14th) also happened to be Bastille Day, her original plans for a West Coast barbecue quickly gave away to a Chaîne natural – a summer afternoon of classic French wine and cuisine. As it happens, Provincial Bailli Dr. Jane Ruddick knew just the right people to make it happen.

Member Judy Lam-Maxwell shows off two plates of sumptuous salad niçoise.

Vancouver’s al fresco Bastille day event saw chefs cook at stations throughout the Bailli’s garden.

The “Bailli’s Bastille Day Bash”, hosted in the home and garden of Ann and Guy Collette, saw the chefs of Culinary Team BC prepare a host of classic French dishes for the enjoyment of more than 75 happy and gregarious Chaîne members and friends. Working from action stations situated throughout the Collettes’ kitchen, house and garden, the Team BC chefs deftly prepared and served a host of mouthwatering bites. 78

Member Ruth Grierson waits for barbecued duck with orange sauce courtesy of Chef Poyan Danesh.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Of course, what would French cuisine be without French wines? Befitting the day there were plenty of fine French reds, whites and rosés for guests to sample and savour, all expertly chosen by ViceConseiller Gastronomique Bob Charlton, served by our gracious Bailli Provincial Jane Ruddick and sponsored by Ann and Guy Collette. Bailli’s Bastille Day Bash Shucked Oyster Chilled Potato Foam, Caviar. Chives Classic Bouillabaisse Fennel Broth, Aioli. Lemon Oil

Tuna Niçoise Quail Egg. French Bean, Olive, Concasse, Citrus

Duck Roulade Orange Sauce, Toasted Pistachio, Caramelized Endive

Seared Foie Gras Apple Textures, Crouton, Chervil

Bison Bourguignon Lardon, Pearl Onion, Mushroom, Wine, Crouton

Untraditional Beef Tartar

Chef gets set to serve a Canadian riff on a French classic – buffalo bourguignon.

did an absolutely magnificent job for la Chaîne. The team will be competing in the IKA World Culinary Olympics in Stuttgart, Germany, in February 2020. In gesture of support and thanks, net proceeds of Vancouver’s summer event went to supporting Culinary Team BC.

Sambol, Fish Sauce, Ginger, Cilantro, Shrimp Chip

Strawberry Pistachio Financier Praline Profiteroles. Opera Cake Macaroons, Lavender Brûlée

The celebratory tenor of the evening was further enhanced by guitarist Michael Gillette, who played a host of French classics for the enjoyment of the crowd. As the evening wore on Michael was even joined by two Chaîne guitar players, Matt Petley Jones and David Greig, who collaborated with him for a few songs. Culinary Team BC, under the direction of Chef John Carlo Felicella and mentored by our own Grand Maître Rôtisseur Chef Bruno Marti and Dr. Ruddick,

Mark Hills (centre) delivered the accolade to Chef John Carlo Felicella (left) with Bailli Ann Collette looking on.

79


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Chef Bruno Marti Wows Guests Every year, the Vancouver Bailliage holds an auction as part of its AGM and every year the event features at least one item designed to capture the imagination of attendees. This year, that item was a custom dinner for eight with wine pairings prepared by none other than Grand Maître Rôtisseur Chef Bruno Marti and served in the home of Bailli Ann and Chevalier Guy Collette.

delightful friends assembled at the Collette residence to experience Chef Marti’s memorable menu. The evening’s festivities began with hors d’oeuvres and champagne served al fresco on the Collettes’ outdoor patio, after which guests adjourned to the dining room to begin their culinary journey through Chef Marti’s custom seven-course meal.

Auction & AGM Amuse Bouche Smoked Salmon, Prosciutto & Melon, Tuna on Toast Frog Legs Champagne Brut 2008 Charles Gardet Premier Cru, Millésime Rosé de Saignée

Lobster and Scallop Globe (Gold Medal winner, Culinary Olympics 2012) Gewürztraminer Domaine Zind-Humbrecht 2016 – Alsace James Hourston (centre) shares a laugh with his happy dinner guests.

Cailles aux beurre Liquid Polenta Clos de St. Jacques Monopole du Domaine des Baumard 2005 Savennières

Foie gras poêlés with pear Baby Giant Squash Château Partarrieu 2005 Sauternes, SCEA Du clos de la vicairie

Bison Ribeye Seasonal Vegetables, Pommes Anna, Burgundy jus Gagliole Rosso 2004 – Italy Michel Guignier Morgon Canon 2017

Cheese Course Les fromages - Brie, Oka, Blue; Fig Marmalade Château Kirwan Margaux 2000 Grand Cru Classe appellation Margaux Chef Bruno Marti explains one of his seven courses to host James Hourston and his guests.

When the bidding was done it was long-time Chaîne member James Hourston who came out on top, and on Saturday, July 20, James and his lively group of 80

Dessert La Belle Auberge Chocolate Teardrop, Mascarpone Cream L'Acadie Vineyards 2016 Vintage Cuvée Méthode Traditional, Nova Scotia


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Chef Marti was joined in the kitchen by Canadian National Skills Champion Leah Patitucci, who used this unique opportunity to cook side-by-side with Chef and also to prepare for the pending international skills competition in Russia. The maestro and his young assistant did a masterful job in the kitchen, lovingly preparing and artfully plating every morsel that was served through the evening. Their attention to every detail was amazing.

Chef Marti’s signature lobster globe was one of the stars of the evening.

Chef Marti enjoyed a welcome helping hand in the kitchen from National Skills Champion Chef Leah Patitucci.

House hosts Ann and Guy Collette happily jumped in to serve the food and the wines, although, as Ann later observed, “we probably would have been fired if we worked in a restaurant, but at least we made up for it with our enthusiasm.”

Chef’s lovely Pear delight in martini glass provided a sweet, palatecleansing surprise.

Bruno’s dinner was a great success, highlighted by exceptional food, great wines and good company. James and his guests all went home happy, with smiles on their faces, and that is what it's all about. 81


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued The Pear Tree It had been five years since the Vancouver Bailliage last held a dinner at Vice-Conseiller Culinaire Chef Scott Jaeger’s award-winning The Pear Tree, but it was more than worth the wait. On Monday, September 9, Chef Jaeger and his wife/partner Stephanie Jaeger, swung open the doors to their intimate Burnaby Heights destination restaurant to welcome a sold-out house of 32 guests and then proceeded to serve a dinner that none who attended will soon forget.

Grand Maître Rôtisseur (and one of Chef Jaeger’s mentors) Bruno Marti was justifiably lavish in his praise of the food and wine, elegantly summing up the evening with “This is how it’s done.”

The Pear Tree Canapés Kushi Oysters, Partridge Pie. Spring Salmon Gravlax Pickerel Brandade with Corn Flake Crust NV Wolfberger – Rosé – Crémant d’Alsace

Dungeness Crab and “Chef Jaeger” grown Tomatoes over chilled Crab Consommé Gelée with fresh Sea Asparagus & Lovage dressing 2016 Domaine Trimbach – Riesling – Vin d’Alsace

Rabbit Blanquette with Chanterelle Mushrooms Braised Leeks and fresh Peas 2009 Louis Jadot – Beaune 1er Cru

Whole Roasted Pork Jowl with smoked Tomatillo Salsa Verde, Fennel Fluid Gel & Wild Purselane 2003 Domaine Barville – Brotte – Châteauneuf-du-Pape

Chargrilled Pine Mushrooms with Braised Beef Cheek Roasted Parsley Root & Crisp Onion Ring 2000 Château Patache d’Aux – Medoc Yoonhi and Peter Green were among the 32 guests at the sold-out event at The Pear Tree.

The Pear Tree has long been considered one of Canada’s top restaurants, and it never ceases to live up to that reputation. Chef Jaeger’s exquisite menu and his selection of wine pairings in collaboration with Vice-Conseiller Gastronomique Bob Charlton, together with Stephanie’s expert leadership of the front-of-house service, made for a totally delightful and eminently unforgettable evening of fine dining at its best.

82

Cheese Course Cantal Fermier (Unpasteurized Cow’s Milk) with toasted Brioche and “Stoney Paradise Farm” Coronation grapes 2000 Château Patache d’Aux – Medoc

Dessert Valrhona Chocolate Tart with Caramel Crab Apples & local Hazelnuts NV Baron d’Arignac – Demi-sec – Rose – EU-Product in France


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

Dungeness Crab and Chef Jaeger’s home-grown tomatoes over chilled consommé provided a fabulous dinner opener. ‘

Chef Bruno Marti was justifiably lavish in his praise of both the food and the wine pairings at The Pear Tree.

Vertical Wine Tasting at Blue Hat Bistro

Chef Jaeger’s beautiful main course featured chargrilled pine mushrooms with tender braised beef cheek.

One of the unique pleasures of the Chaîne’s Ordre Mondial events is the opportunity to not only experience great wines, but also to expand one’s knowledge of wines and their evolution over time.

Chef Scott Jaeger (far right) and his kitchen brigade.

Beautiful French red wines provided the perfect backdrop for chef’s main course of beef short ribs with mushroom butter.

83


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

Tim, together with Conseiller Gastronomique Bob Charlton, went into the Bailliage’s own wine cellar to pull together the elements of a tasting that would allow participants to sample three different French wines from different years in order to better understand the nuanced effects of time on wine. The wines sampled were: 2000 and 2017 Chapoutier, Bila-Haut 2009 and 2017 Meffre, Plan de Dieu and 2003, 2010 and 2017 Perrin, Les Christins.

Master wine educator Tim Ellison walks guests through a vertical wine tasting as Vice Echanson Clement Lau looks on.

That was the focus of the Vancouver Bailliage’s recent vertical wine tasting at the Blue Hat Bistro. Chaîne professional member Yves Potvin, owner of the Pacific Institute of Culinary Arts, graciously opened his Blue Hat Bistro to his fellow Chaîne members for this special wine tasting, which was led by the Bailliage’s newest professional member and master wine educator Tim Ellison.

As an added treat, our venue hosts, Yves Potvin and his wife Sylvia, very generously donated a bottle of 1988 Sauternes and a bottle of vintage Port to the event. Of course, what would a wine tasting be without some tasty accompaniments? Completing the experience was a delightful fallinspired meal featuring: Scallop Tartar; North Arm Farms Organic Charred Carrots; Beef Short Ribs with Mushroom Butter; Malva Pudding; and Chocolate Mignardies. True to the spirit of the Ordre Mondial, the wine tasting inspired lots of lively dialogue among the event leaders and attendees, all of whom thoroughly enjoyed the tasting, the beautifully prepared dinner and the fellowship of Chaîne friends.

A lovely Malva Pudding dessert was accompanied by a 1988 Sauternes donated by Yves Potvin.

84


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria World Chaine Day Celebration (Submitted by Gail Gabel, Bailli Victoria) The Magnolia Hotel’s Courtney Room, rated as one of the best 10 new restaurants in Canada, was our host for this year’s World Chaîne Day. This was our first event at the Courtney Room, and the perfect occasion to introduce members to the award-winning wines of Clos du Soleil Vineyard. The artisanal winery and estate vineyard is located in Keremeos on the Upper Bench of the southern Similkameen Valley in British Columbia.

napped with a delicate citrus carbonate, melt-in-yourmouth bacon arancini, and morsels of crispy salmon skin with a touch of lemon purée and foie gras.

Victoria Chaine Member Spencer Massie of Clos du Soleil Vineyard, with impressive six-litre Mathuselah bottle, pours the flagship Bordeaux-style blend.

Thirty-two members and guests were warmly welcomed with flutes filled with the luscious bubblebased cocktail, created specially by Baz Voy for World Chaîne Day. Our culinary Host and Co-Chef de Cuisine, Chris Klassen, and Co-Chef de Cuisine, Brian Tesolin presented a stunning menu beginning with canapés served before dinner with the cocktail. Conversation hummed as Members greeted friends and were introduced to guests. Though conversation did pause with the arrival of oysters on the half shell

Wines for the evening were selected and introduced by Victoria Chaine Member, Spencer Massie, who is an owner of Clos du Soleil Vineyard. Both Chefs de Cuisine introduced each course, beginning with Scallop in Black Tie, while reminiscing of a similar specialty from the very famous “French Laundry” restaurant. Clos du Soleil 2016 Fumé Blanc paired perfectly. 85


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Likely my favourite course of the evening was next a wisp of mushroom cracker, resting against a slice of Sablefish on a bed of Beluga lentils, surrounded by a deliciously creamy celeriac purée. The Clos du Soleil Semillon complemented exceedingly well. A tender and medium rare sliced Wagyu Flank Steak with a Banyuls Jus followed and was served a generous portion of Dungeness Crab meat and a roasted cauliflower gratin. An exquisite little morsel of bone marrow was the garnish.

World Chaine Day Celebration Courtney Room, Magnolia Hotel’ Reception Canapes: Oyster carbonate, citrus, black pepper Bacon Arancini parmesan, Spring pea Endive spear, Crispy salmon skin lemon purée, foie gras Chaîne Saturn Cocktail

Scallop in Black Tie Scallop, buttermilk, fermented leek, cucumber Clos du Soleil 2016 Fume Blanc

Seared Sable Fish Beluga lentils celeriac, smoked pork belly, mushroom cracker Clos du Soleil 2016 Semillon

Wagyu Flank Steak Dungeness Crab and cauliflower gratin, bone marrow, Banyuls jus Clos du Soleil 2013 Signature, Mathuselah (6 litre format)

Passion Fruit Tart Cashew, coriander, hibiscus Clos du Soleil 2014 Saturn Late Harvest Sauvignon Blanc

Several appreciative attendees looked forward to receiving a second pour of Clos’ delicious 2013 “Signature”, its flagship Bordeaux-style blend, from the impressive six-litre Mathuselah bottle.

A passionfruit tart with a fine cashew and coriander crust and a touch of hibiscus was followed by a selection on of fruit jelly and chocolate Mignardises. Clos du Soleil’s 2014 Saturn, Late Harvest Sauvignon Blanc, was the pairing. During the Accolade Bailli Gail Gabel, thanked both the culinary and serving teams for producing a truly memorable World Chaîne Day event, noting that the ratio was one team member for every two Chaîne attendees. Not a surprise then why the Courtney Room has earned its well-deserved reputation for excellence. As each Chaîne Member and guest departed, they were presented with a beautifully wrapped gift from the Courtney Room’s Pastry Chef.

86


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued a new-to-many, late harvest Époque Collection Monbazillac (AOC), beautifully complemented our silky chicken liver apple-jelly glazed parfait and Chef’s selection of olives and cornichons.

Executive Chef, Kitchen and serving brigades with their World Chaine Day certificates.

L’Ordre Mondial Tasting Café Beauregard & Provisions, Brentwood Bay (Submitted by David Izard, Vice-Chargé de Presse)

Can I offer you the Pâte à choux à Gougères -- they're delicious.

Victoria Bailliage members were delighted to visit hosts Doug Mutch and Chef de Cuisine Alain Léger at Café Beauregard for a Mondial themed “La Tour de France”. The summer evening wine-paired tasting was served family style at their new café in Brentwood. The wines were ably selected by Larry Arnold who introduced each as the course was being served. Brentwood Bay is an upscale neighbourhood and sailing destination, known for its coastal, bucolic charm. It was once a holiday cottage mecca for many Victorians living south, just 25 km away. Butchart’s Gardens, one of the city’s key tourist destinations, is located just down the road. We kicked off the “Tour” and started in Champagne with the Baron-Fuenté Grande Reserve Brut served alongside a generous trilogy of luscious fresh oysters, smoked salmon, and pâte à choux à Gougères. We continued into the “Dordogne”, where

Doug Mutch with smoked salmon pickled cucumber canape.

87


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Moving on to the most northerly outpost of Burgundy, where, possibly my favourite course of the evening, the wild mushroom risotto perfectly paired with the Marcel Giraudon’s Bourgogne Chitry Pinot Noir. A little further from Chablis to Ventoux in the Côtes du Rhône, Chef Alain’s succulent, slow cooked lamb and savoury ratatouille paired well with the Château Pesquié Ventoux Édition 1912m.

Finally, we just had to return to the Dordogne to finish with another luscious splash of Époque Collection Terroir Monbazillac --as the late harvest paired perfectly with Chef Alain’s Cheesecake “Caves of Combalou”. In France, cheeses from the Combalou region are ripened in caves. Adding a seasonal touch to the cheesecake, Chef Alain had macerated local strawberries with a shredded mint and floral garnish as a colourful contrast.

Chef de Cuisine Alain Léger.

Cheesecake “Caves of Combalou” with Macerated Strawberries.

An additional dessert wine, not on the menu, was a surprise and also served to show the contrast between Sauternes and the more Muscadelle dominant Monbazillac, particularly as both were made from the same three botrytis noble rot-effected grapes varietals - Sémillon, Sauvignon blanc, and Muscadelle - yet each becoming quite different wines.

Wild Mushroom Risotto, Crème Fraiche.

Next stop was Bordeaux, where Château Larroque Bordeaux Supérieur 2015 awaited us and an impressive selection of French cheese, baguette and chia seed breads.

88

Larry made his point with regard to the relative and “beer value” of the Monbazillac: The Sauternes have a much higher price point but with no noticeable difference in quality. However, the Château Lafleur Mallet Sauternes 2010 was still enjoyable, and in fact was served at a World Chaine Day Dinner by the Bailliage de Chongqing in China. As this was a L’Ordre Mondial event, the menu included an informative narrative on vineyard development in France and a large wall-sized wine regions of France map.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued L’Ordre Mondial Tasting Café Beauregard & Provisions, Brentwood Bay Champagne Region Trilogy of Mignonettes Local oysters, Smoked salmon pickled cucumber, Pâte à choux à Gougères Baron-Fuenté Grande Réserve Brut NV

Dordogne Region Chicken liver parfait apple jelly Époque Collection Terroir Monbazillac, 2015

Most northerly outpost of Burgundy Wild mushroom risotto

Bailli Régional Gail Gabel thanks Doug Mutch.

Crème fraiche Marcel Giraudon Bourgogne Chitry Pinot Noir 2012

Champagne Extravaganza 2019

Chablis to Ventoux & the Côtes du Rhône Slow cooked leg of lamb

(Submitted by David Izard, Vice-Chargé de Presse)

Accoutrements Château Pesquié Prestige Édition 1912m Ventoux Rouge, 2016

“Champagne Extravaganza”, or just “Champers” as it is affectionately known among members, is our premier annual tasting event. Dr. Jack Littlepage, National Charges de Missions, and wife Ruby, generously hosted this year’s event in early September at their beautiful ocean-side residence.

Selection of French Cheese Chia seed bread, Seasonal greens. Château des Landes Cuvée Tradition Lussac Saint-Emillion, 2015

Back to the Dordogne Region Cheesecake “Caves of Combalou” Macerated Strawberries Another luscious splash of Époque Collection Terroir Monbazillac 2015

Host Jack Littlepage.

Beauregard apprentice Aleksandra.

The afternoon’s cartes des vins featured five outstanding Champagnes selected by Larry Arnold. As he put it quite simply “Great Food - Great Bubble”, “was a fine way to start a fizzy afternoon”. 89


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Champagne Extravaganza 2019 Maître Rôtisseur Castro Boateng returned once again to cater the 28th annual tasting, this time with five culinary food stations to choose from - moving from the lower-seaside patio and Chef Motto’s interactive sushi and raw sashimi station; to the upper patio-deck with fresh oysters on half-shell and condiments over a bed of ice; to the BBQ grilling station. Indoors, a duo of traditional Chaine family favorites - foie gras and steak tartare; and finally, the Chef’s Fantasy Garden Station, Charcuterie and Cheese Board.

Steak Tartare aux Mantell Oysters on the Half Shell, Condiment selection.

Pâté de Foie Gras (M. Guichard) African-Caribbean passed canapé Jerk chicken tostada Crispy corn tortilla, sunny side Quail egg, Chard pineapple gel & cilantro salsa

African fish & chips Spiced Battered Local Fish, Cassava Chip, Preserved Lemon, Malt Vinegar Caviar

Sweet-roasted Plantains Braised pork belly, smoked shrimp Aioli, Crushed cinnamon spiced cashew

Chef’s Fantasy Garden Station Exotic & local vegetables cooked, raw, pickled, marinated & crispy with selection of pesto & relish

Charcuterie and Cheese Board Chef Moto’s Interactive Sushi & Raw Station (left to right) Castro Boateng, David Izard, and Uli Jaeckel.

The Executive Chef and owner of House of Boateng, has been on a roll of late, having had an amazing year and many well-deserved successes along the way. Air Canada’s awarded House Boateng it’s prestigious “Best New Restaurant” award. Yam Magazine — one of the city’s popular food and lifestyle magazines, also awarded Castro the “Chef of the Year” and the city’s “Best Restaurant”.

Master Sushi Chef Moto, creates some of his modern Style Sushi

Spicy African-inspired salmon with smoked shrimp & chili Aioli

Scallop ceviche with preserved lemon served in pipettes, Vegan crispy rice & seaweed

Beef tartare rolls soft boiled Quail’s eggs

BBQ Eel BBQ Grilling Station Grilled veal loin with gremolata Grilled jerk pork with mango salsa Harissa chicken skewers with cashew & coconut Sauce Grilled Naan bread with smoked eggplant dip

“The Champagnes” Piper-­Heidsieck Brut NV Michel Loriot Les Classiques Authentic Meunier Brut Blanc de Noirs NV Canard-­Duchêne Cuvée Léonie Brut NV Nicolas Maillart Brut Platine NV Tendil & Lombardy Brut NV

90


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued The afternoon began, as all great Chaine events do, at the welcome reception. We were welcomed by our Bailli Gail Gabel and the much-coveted door prize ticket draw. Daisy and Larry Arnold (Vice-Echanson Honoraire) assisted Gail with the help of Rôtisseur Micah Barber, serving thirsty members and guests the memorable crowd-pleasing Piper-Heidsieck Brut NV — a creamy pale lemony blend of Pinot Noir, Chardonnay, and Pinot Meunier.

Larry Arnold.

Surprise Bubble Raffle Winner --Larry MacIntosh

Michel Loriot’s “Les Classiques” was next on list. The tenth-generation winemaker from the village of Festign in the Vallée de la Marne is regarded as one of the best Pinot Meunier winemakers in Champagne. His brut Blanc de Noirs, produced entirely from Pinot Meunier grapes, was the perfect pairing to complement the deliciously fresh plumpand-briny oysters from Quadra Island’s Outlandish Oysters.

Other highlights of the day included Maître Hôtelier Honoraire Deborah and son Jonathan Mantell’s collaborative “Tartare aux Mantell”, an homage to the late Colin Mantell, Bailli Honoraire and Chef Marcel Guichard’s pâté de foie gras, the perfectly silkysmooth creamy mousse, to die for! And to top it off …. Congratulations to the Bateys who not only celebrated a wedding anniversary but walked away with the raffle prize dinner and a date at House Boateng — it doesn’t get better than that!

Sushi Master Chef Motto oceanside at the sushi and raw station. Charcuterie and Cheese Board

91


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

House of Boateng Raffle Prize winner Ian Batey!

“The Chaine Enjoys Caviar and Sturgeon” (Submitted by the Victoria Bailliage) “Bubbles” flowed freely in early October, as members and guests mingled at our first ever exclusive Caviar and Sturgeon dinner. Host Maître Rôtisseur Daryl Pope, Executive Chef and owner of Artisan Bistro, was joined by two very special guests. Dr. Cornel Ceapa, President of Acadian Caviar and Sturgeon based in St. Johns New Brunswick — an internationally recognized conservationist on aquaculture, sustainable sturgeon-and-caviar production — and Dorina, his business partner and wife. As Cornel spoke, it was simply not possible to miss his passion and respect for Sturgeon. We shared in his enthusiasm and marveled at the pre-historic evolutionary beginnings to the present; amazed how some species have managed to survive despite human predation over time — from over-fishing, inhumane treatment, and inappropriate aquaculture practices. 92

Dr. Cornel Ceapa talks caviar and sturgeon.

Acadian Caviar and Sturgeon produces two local Maritime sturgeon species, Atlantic Sturgeon and Shortnose Sturgeon. In addition to wild sturgeon and caviar, the company also produces Acadian Gold and Acadian Green (the only caviar in the world farmed from Shortnose Sturgeon). Jumping ahead to our first tasting of three caviar types, each served on a Mother-of-Pearl spoon…The Caviar we tasted was produced without the addition of chemicals or hormones. “We began with the Gold, then the Green, and finally the Black wild caviar. Wow, the tasting was so smooth, superior to any other past tasting.”

Gold, Green, and Black wild caviar.


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Cornel demonstrated how to prepare the palate; first with a sip of iced vodka to clear and then sampled three of the most salient, delicious caviars ever! And though some preferred to stay with the “Bubbles” — and this was equally enjoyable — the taste and quality for all was absolutely outstanding!

OMG ...“Daryl's cauliflower Panna Cotta was so milkey creamy, I could have bathed in it!”

Chris Schrader, iced vodka in hand, in anticipation of the Best Caviar Tasting Ever!

Our main course was the seared medium-rare Sturgeon Loin, garnished with roasted Gala apple Purée, butternut squash gnocchi and wild mushrooms. It highlighted the versatility of sturgeon Loin as a protein in a fine dining event. The Cave de Lugny Macon-Lugny La Carte Lieu-Dit 2015 proved to be an excellent wine pairing.

Executive Chef Daryl found the perfect food and caviar pairing beginning with the traditional potato blini and crème fraiche topped with Gold caviar. Next came our silky-smooth cauliflower and white chocolate shaved Callebaut Panna Cotta with a generous sprinkling of Green caviar; and on to the finale, a duck fat potato sous vide-cooked quail egg and marriage of wild Black caviar. The cauliflower Panna Cotta was such a hit, one guest suggesting that it was “so delicious that she might like to bathe in it!” Cave de Lugny Cuvée Millésimée Crémant de Bourgogne Brut 2015, made way for the pouring of the Pieropan Soave Classico 2017 pairing for Chef Daryl’s next course. A House smoked Sturgeon Cake, made from the loin meat, with Miso Brown Butter Aioli was beautifully presented as the base for a “tower” stack topped with a delicate, almost meltin-your-mouth Sturgeon belly Ceviche which was balanced on a lacy, Black Coral Tuille.

Lyle Verick enjoys a "je ne sais quoi moment "-- and confirms this is the best caviar tasting ever!"

93


La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Julia Palfrey’s saffron cheesecake was totally amazing — demanding no less than a thousand words to do it justice. A delicate work of art created by a visiting pastry chef. Cutting into the glossy coating on the vanilla cake, a somewhat round eggshaped, revealed the “yolk”. The entire presentation was stunning. The pear sorbet was just simply luscious; and the saffron gel white chocolate garnish balanced the overall design. The Lafleur Mallet Sauternes 2015 paired very well, and with a touch of elegance. Dr. David Flaherty delivered the event’s Accolade, and closing in his unique style, complimented both Dr. Cornel Ceapa and Executive Chef Daryl Pope — who introduced his team, which we noted with pleasure, now included two apprentices.

glass wine carafe — each etched with a Chaine Logo on one side and on the other, the words: “Presented in appreciation by the Bailliage de Victoria, La Chaîne des Rôtisseurs”. Many Members have since commented that this was their best ever culinary Chaine event. The collaboration and co-ordination between Chef Daryl Pope and Dr. Cornel Ceapa took place over many months. Cornel sent Chef many Acadian products to try and with which to experiment on flavours and potential course designs. “Borrowing some wellknown words, one could say that the Artisan/Acadian team hit this one out of the park!” Caviar and Sturgeon Tasting at the Artisan Bistro Three types of rare and unique Sturgeon Caviar Potato blinis, crème fraîche, chives Cauliflower panna cotta, Bernard Callebaut white chocolate Duck fat potato, sous-vide quail egg Stolichnaya Vodka (Столичная) Cave de Lugny Cuvée Millésimée Crémant de Bourgogne Brut 2015

House Smoked Sturgeon Cake Miso brown butter aioli, micro greens Sturgeon belly ceviche coral tuille garnish Pieropan Soave Classico 2017

Sturgeon loin seared medium-rare Roasted Gala apple purée, Butternut squash gnocchi chimichurri Chanterelle mushroom watercress Cave de Lugny Mâcon-Lugny La Carte Lieu-Dit 2015 Maître Rôtisseur Daryl Pope and Cornel with their glass wine carafes.

Saffron cheesecake

Bailli Régional Gail Gabel, on behalf of the Victoria Bailliage, presented both Cornel and Daryl with a

Vanilla sponge, pear sorbet Saffron gel, white chocolate garnish Lafleur Mallet Sauternes 2015

94


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

Profile for chaine canada

La Chaine in Canada Oct/Nov 2019  

Semi-annual newsletter for culinary organization

La Chaine in Canada Oct/Nov 2019  

Semi-annual newsletter for culinary organization

Profile for vaxxine8