Our bailliage celebrated a second year of conducting induction ceremonies in the spring at the Heritage Club, a golfing community that provided an apt setting with greenery surrounding the clubhouse and fine amenities within. Arriving into the central hall we teed up with Bollinger Champagne and an array of sumptuous hors d’œuvres. An “albatross” among these was a roasted tomato, pesto and Cotswold tart possessing a delectable flavor combination that gave bright contrasts to the bubbly.
Our induction included members joining both the Chaîne and Mondiale with Conseiller des Bailliages des Etats-Unis Honoraire Peter Hanowich on hand wielding sword and ancient grape vine to properly dub our new confrères. New professional members from the nearby Wetherington Golf & Country Club as well as the recently visited Midwest Culinary Institute were among the welcomed.
With formalities aside we proceeded to the main dining room for an evening of food, wine and song as people composed new verses of the “Boars Head Carol” and unleashed them upon the encouraging guests. Every table got in the swing to contribute and a couple other groups gave special perspectives on the joy found in the Chaîne. The ladies of the Chaîne added more voices for their rendition this year to show themselves as a true force to be reckoned with! Chevalier Tom Burdin and Vice Chancelier-Argentier Andrew Robell provided an ode to Beringer, which was represented by a fabulous Sbragia Chardonnay and well integrated Private Reserve Cabernet.
Our dishes ran the course with lobster, asparagus bisque, smoked grouper and garlic stuffed beef tenderloin brought throughout the evening. We finished off with a decadent triple chocolate dessert of intense density that left nothing to be desired. Praise and applause was freely given by all to the grand efforts and talents of Chef Jeffrey Brown as a master of cuisine.
J.T. Mayer, Vice Chargé de Presse