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You are here: Home / Chaîne Events / 2003 / Chaîne Induction at Kenwood Country Club – December 8, 2003

Chaîne Induction at Kenwood Country Club – December 8, 2003

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.

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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

 

Hors d’oeuvres

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

 

Appetizers

Wok Charred Escolar

Grilled Baby Bok Choy, Honeyed Rice Cake

Tarragon Infused Lemon Grass Beurre Blanc

1999 Fisher Coach Insignia Chardonnay, Sonoma County

 

Entrée

Truffle and Pistachio Stuffed Pheasant

Kiln Dried Cherry and Chipotle Onion Marmalade

Thyme Infused Perigeaux Sauce

2001 Guigal Châteauneuf-du-Pape

 

Sorbet

Carambola and Opal Basil Sorbet

 

Entrée

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

 

Salad

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

 

Dessert

Mocha Mousse Gâteau, White Chocolate Almond Truffle,

Mountain Berry Chambord Ice

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Fondly remembering our tremendous tasting and dinn Fondly remembering our tremendous tasting and dinner with @stonestreetwinery and @funkyscatering at the @thetranseptotr!
A belated hearty congratulations to Chuck Hong, @c A belated hearty congratulations to Chuck Hong, @chainecincinnati‘s Vice Conseiller Gastronomique, on his 2022 Bronze Star.  Thank you, Chuck, for all that you do for our chapter and beyond! #chainecincinnati #chaineus
Happy New Year to all our members and friends here Happy New Year to all our members and friends here in Cincinnati and around the world!

#chainecincinnati 
#chaineus
Forever in our hearts.  We’ll miss you, Chef. 😢 

Photo Credit: Jeremy Kramer
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