A rising full moon was peeking behind clouds as our members and guests approached the venue for the annual Induction which promised to shine brightly as the evening progressed. After twenty-three years our bailliage had reached a milestone and was to mark our hundredth event in a grand celebration at the elegant Kenwood Country Club. Passing through the tudor style entry we gathered at the Living Room with its large fireplace and magnificent Christmas tree as a backdrop to greetings and reunions.
We were happy to have as honored guests Midwest Bailli Provincial Jill Kummer and National Conseiller des Bailliages Peter Hanowich to participate in the ceremonies later. As respected local musician Phil DeGreg entertained on the piano, we enjoyed a collection of wonderful hors d’oeuvres from the attentive and pleasant staff.
Great variety was found in choices of smoked salmon, caviar, lamb, and wild mushroom tastes that were both beautifully presented and easy to handle. Small portions reduced the guilty pleasure of trying everything offered! As a complement we were offered Laurent-Perrier Brut with bright, light flavors that cleansed the palate perfectly.
The important business at hand soon followed as we proceeded to induct new members into the Chaine and formally elevated three officers. Revelry was added with four members coming into Mondial membership by Peter utilizing the “largest vine stock known to man” and choruses of the Boar’s Head Carol.
J.T. Mayer, Vice Chargé de Presse
Cucumber and Smoked Salmon with Bagel Crisp
Ossetra Caviar with Yukon Gold Potato, Chevril Crème Fraîche, and Endive
Molasses Roasted Lamb with Red Currant Cream Cheese, and Brandied Cantaloupe
Wild Mushroom and Boursin in Puff Pastry
Laurent-Perrier Brut Champagne NV
Wok Charred Escolar
Grilled Baby Bok Choy, Honeyed Rice Cake
Tarragon Infused Lemon Grass Beurre Blanc
1999 Fisher Coach Insignia Chardonnay, Sonoma County
Truffle and Pistachio Stuffed Pheasant
Kiln Dried Cherry and Chipotle Onion Marmalade
Thyme Infused Perigeaux Sauce
2001 Guigal Châteauneuf-du-Pape
Carambola and Opal Basil Sorbet
Foie Gras and Wild Mushroom Stuffed Smoked Beef Tenderloin
Apple Gruyère Dauphinoise Potatoes, Haricots Vert, Vichy Carrots,
Morel and Black Currant Cabernet Demi
1998 Beni di Batasiolo Barolo
Warm Black Mission Fig with Stilton, Bouquet of Baby Oak and
Romaine, Herbed Montrachet Cake with Caramelized Pear,
Port Wine and Corinth Grape Reduction, Mint Oil, Poppy Crisp
Mocha Mousse Gâteau, White Chocolate Almond Truffle,
Mountain Berry Chambord Ice