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La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse
(Submitted by Josie Richard, Bailli Régional)
Once again, members of our Bailliage were hosted by
Chef Michael Howell and his wife Mary Harwell, owners
of the Tempest Restaurant in Wolfville. Chef Michael, a
fellow Chaîne member, and a homegrown chef with lots
of international experience, has frequented Italy as guest
chef and/or culinary and wine tour leader for a number
of years. According to Chef Michael, this particular menu
was inspired by one of his visits to Combal Zero in
Turino. We thought we were in one of the top-notch
restaurants in Italy as we savoured the amazing sevencourse
Italian feast he prepared for us!
Alto Italiano Dinner
Tempest Restaurant
Pancetta Grissini
Langa Roll
Veal Carpaccio wrapped around foie gras, fried artichoke, crispy onion and potato
sticks
Pizzoupa a la Combal Zero
Prosciutto-wrapped fig, mascarpone-pine nut stuffing, yellow tomato and Pugliese
olive oil
Insalata Cabrese Napoleon, tomato caviar, basil pesto,
green olive purée, 25-year-old balsamico di Modena
Seafood Ravioli
Scallop tartare, shrimp and asiago ravioli, lobster broth
Bison Osso Bucco with risotto Milanese, Chianti-poached bone marrow, fleur de sel,
arugula pesto, gremolata mist
Semifreddo (lemon / raspberry) and panna cotta with espresso crema, mint coulis
We celebrated the arrival of spring with a black tie dinner
at Fleur de Sel, hosted by Sylvie and Martin Ruiz
Salvador, executive chef and owner, who is also a fellow
Chaîne member. This was a sold out event and as usual,
Chef Martin and his brigade did an outstanding performance!
Chef Martin certainly lived up to his reputation as
one of the best ten new restaurants in Canada!
Our newest professional members, Atlantica’s General
Manager Aly Rehemtulla and Executive Chef Luis Clavel,
hosted our black tie summer event at Season’s restaurant.
Chef Luis, of Puerto Rican heritage, graduated from the
Apprenticeship Program of the Nova Scotia Community
College Red Seal Certification Program. His talent and
expertise have been demonstrated by the culinary awards
and accomplishments he has received over the years,
including Chef of the Year for the Nova Scotia Association
of Chefs and Cooks for 2008 and 2009 consecutively; gold
medal winner in 2007, 2008, and Grand Prix winner in
Black Tie Dinner
Fleur de Sel
Amuse Bouche
Crisp calamari, sauce nero, watercress
Heart, hot & cold
Tartare of beef heart, fricassee of chicken hearts,
onion purée, brioche toast, shallot rings
Gnocchi
Handmade goat’s cheese gnocchi, Berkshire shinbone ragout,
garbanzo beans, sage emulsion
Scallops
Adams & Knickle scallops, morel mushrooms, brunoise of baby potatoes,
beetroot reduction, mint emulsion
Sweetbreads
Foie gras and bone marrow flan, roasted veal sweetbreads,
organic baby spinach, turnip cream, veal jus
2010 at the Atlantic Provinces Culinary Exhibition with
Team Nova Scotia; and placing first with Team Atlantic
Provinces for the Americas Chefs competition in Miami
Beach Florida in 2006 to mention just a few. Chef Clavel
and his brigade showcased their culinary talents and they
delivered to the delights of the attendees! What an exciting
and delicious gastronomic experience!
Black Tie Dinner
Seasons by Atlantica
Chocolate
Pistachio cake,
warm Mexican dark chocolate soup,
homemade white chocolate ice cream
Amuse Bouche
Five-spiced smoked duck, 4-root ravioli, enoki, raspberry curry
Gran Feudo, Spain 2004
Texture
Wild mushroom foam, white bean terrine,
crisp pork belly, truffle, Asian pancake, oyster
Nitrogen
Sphere buttermilk + beer + guava
From the Book of Escofier
Tournedos Henri IV
Escalopes de riz de Veau A la Maréchale
Fricadelles
Mas Planas, Spain 2003
Lemon
Lemon float
Lemon noodles, basil, crème cheese ice cream, toasted birthday cake
Limoncello, lychee, brittle, cocoa butter
Celebration of summer will not be complete for Nova
Scotia Chaîne members without our annual lamb roast on
the spit — our fundraising event for our scholarship fund.
What a day it was! Blue skies, sunny and warm, and at a
gorgeous seaside setting at the St. Margaret’s Bay residence
of Dr. Richard Norman and his wife Diana. Added

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to that was the warm camaraderie of members! Everyone
agreed that Rémy and Richard, with the assistance of his
brother in-law, did the best lamb roast Meshui ever!
Chef Michael Howell, his brigade and Josie Richard.
(left to right) General Manager Aly Rehemtulla, Executive Chef Luis Clavel and
Josie at Atlantica.
Members enjoying the dinner at Atlantica.
A perfect lamb roast!
Bailliage du Manitoba
(Submitted by Cameron Gray, Chargé de Presse)
What a year 2011 has been for the Manitoba Bailliage — an
extremely active Dîner Amical schedule, increased Red
River College Culinary Arts Scholarship funding, a
successful young chefs competition, the continuation of an
Ordre Mondial Chapter and a grand summer barbecue.
In January 2011, the year began on a sumptuous note as
Heiko Duehrsen, Rôtisseur, hosted a Dîner Amical at The
Gates. This was followed by Linda Love, Maître de Table,
hosting a post Valentines Dîner Amical in February at her
restaurant Resto Gare.
It was then on to the Manitoba Club in early March as
Graham Davis, General Manager, along with Costa, Chef
Rotîsseur, hosted a sensational Manitoba Bailliage wine
cellar dinner where premium wines which have been
purchased over the years were perfectly complemented
with Costa’s cuisine. Certainly a dinner that will be
remembered as one of the highlights for our Bailliage in
years to come.
Annually, the Bailliage hosts a Jeunes Chefs Rôtisseurs
Competition under the supervision of Bernard
Mirlycourtois, Vice-Conseiller Culinaire. This past year,
seven young chefs participated, with Jordan Carlson from
St. Charles Country Club emerging as the local winner. He
will enjoy his participation in the National Jeunes Chefs
Rôtisseurs competition in Montreal this October.
The Manitoba Bailliage is now proud to sponsor three
scholarships presented to students enrolled in the Culinary
Arts Program at Red River College. The students annually
host a Dîner Amical for the Bailliage at which time the
scholarships are presented. Marco DeLuca, Vice-Chargé de
Missions, has taken on the responsibility of coordinating

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Manitoba continued
this event which highlights the Chaîne to future culinarians.
The students work under the close supervision of
Tom Pitt, Chef Rôtisseur, in the creation of the dinner,
which also enhances their culinary education.
In May, Norm Pastorin, Rôtisseur, treated attendees to a
wonderful Gastro Pub Dîner Amical at the perennial
favourite neighbourhood restaurant The Grove. Attendees
were delighted to be treated to incredible English pub
cuisine.
A gourmet summer barbecue was hosted by Steffen
Zinn, Rôtisseur, in the forest setting of Pine Ridge Golf
Club, which delighted all in attendance. A perfect prairie
summer evening was enjoyed and as an added bonus, no
mosquitoes were present!
Helen Halliday, Maître Hotelier, hosted a September
Dîner Amical at Blaze Bistro in the Delta Hotel. Several
dinners have been hosted at the Delta in past years however
this was the first for Chef Jerome Case who, along
Graham Davis (left), General Manager, Manitoba Club, hosts Chaîne members at
the Wine Cellar Dîner Amical.
with F&B Manager Greg French, ensured that all enjoyed a
sensational evening.
The Ordre Mondial group has enjoyed an active year
under the direction of Denise Friesen, Vice-Echanson. She
has announced that at the conclusion of 2011 she will pass
the responsibility of the l’Ordre Mondial along as she
focuses on business responsibilities.
Our annual Chapître dinner to be held at the Radisson
Hotel in late November will be hosted by Cameron Huley,
Rôtisseur, and promises to be a grand finale to a successful
and active year. Cameron is no stranger to hosting Chaîne
dinners as he has done so on many occasions in the past
and we anticipate a magnificent event. It is with a great
deal of pride that we will induct eleven new members,
four new l’Ordre Mondial members and four promotions
will be presented.
The calendar of events for 2012 promises a very active
year for the Manitoba Bailliage. Dîner Amical, l’Ordre
Mondial events, and the continuation of the Red River
College Culinary Arts Scholarship program, along with the
continuation of the very important Jeunes Chefs Rôtisseurs
Competition, will all be part of an exciting year ahead.
A proud Chef Costa is thanked by Jim Jaworski and Graham Davis.
Chef Jamie Snow’s apple wood-smoked black cod at Resto Gare. The Gates owner, Don Carson (left), hosts guests at the January Dîner Amical.

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2011 Jeunes Chefs Rôtisseurs competitors await the judges’ decision. Guests at the Red River College Scholarship Dîner Amical.
Guests in anticipation of Gastro Pub Grub at The Grove in May.
Culinary Arts and Hotel Restaurant students and instructors host the annual
Scholarship Dîner Amical.
Amazing forest setting for the summer barbecue at Pine Ridge. Steffen Zinn, Rôtisseur, and proud culinary team post the summer barbecue.

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Manitoba continued
Chef Jerome Case presents cherry wood-smoked breast of quail during the Blaze
Dîner Amical. When the lid was removed a delicate cherry wood aroma filled the air.
Helen Halliday (left), General Manager of the Delta Winnipeg, hosts guests during
the Blaze Dîner Amical.
Denise Friesen (second from left), Vice-Echanson, prepares guests for the wonderful
Oregon Pinot Noir wine tasting at the l’Ordre Mondial event hosted at Sensi.
Bailliage de l’Alberta à Calgary
(Submitted by Mel Miners, Vice-Chargé de Presse)
The opening event of the fall season found us returning to
Rouge Restaurant on Sunday, September 25. It was a
gorgeous evening and so our hosts had set up a tent on
the lawn of their spacious yard for our dinner. As guests
arrived, we were treated to our choice of beverages.
Guests mingled in the restaurant, under the tent or out in
the garden. Service staff wove their way through the
guests with trays of marvellous hors d’oeuvres. At one
point during the reception, a limousine arrived with a
number of very happy guests. It seems someone was
celebrating a very special birthday.
Birthday celebrants arrive by limousine.
Rouge placed in the top 100 restaurants in the world
according to the S. Pellegrino World’s 100 Best
Restaurants. As a result, the event was immediately overbooked.
We were comfortably close. The tables were set in
red linen, with appropriate glassware and silverware for
the occasion.
The first course was a beet and blueberry cured lobster
“Gravlax,” Canadian caviar and pickled sea asparagus. It
was accompanied by a crisp 2009 Chablis from Domaine
Testut, 1 er Cru, Montee de Tonnerre. This was followed by
blackened catfish with “Biscuit and Grits,” served with
2009 Rippon Off-Dry Riesling from Central Otago. I have
sampled biscuits and grits several times, hoping to find
them edible. These were wonderful!
Third up was a rectangular presentation of foie gras
and peach, layered together with a quince butter. To the
left was a torchon of Amaretto-cured foie gras resting in a
burnt orange gastrique. To help enjoy this dish was a
glass of 2009 Maculan, “Dindarello” of Moscato, Veneto.
Our fun for the event was a freshly prepared cucumber
consommé topped with a sweet pea foam and to the side,

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a rhubarb sorbet. Michael prepared the sorbet at the front
for us all to see.
Then came the rabbit served two ways. A sweetbreadstuffed
rabbit loin rested on the rabbit leg “Head Cheese”
and swam in a tasty broth of jus natural. A nasturtium
flower petal graced the pair. A 2009 Shea Wine Cellars
Pinot Noir from Willamette was a perfect mate for this
dish.
Another bit of fun was the frozen watermelon lolly,
served with a candied lime zest. The lime provided a
pleasant zip to the watermelon. Then came the highlight
of the meal. A duo of pork tenderloin and pork jowl with
garden fresh cherries and rösti. The wine was 2008
Domaine de Nalys, Châteauneuf-du-Pape. Heaven on the
plate and in the glass — need I say more? Actually, I must
comment on the knife that we used for that course — a
most interesting instrument with an ivory handle and
intricate carving on the top edge of the blade.
Beet and blueberry cured lobster “Gravlax,“ Canadian
caviar and pickled sea asparagus.
Celtic blue cheese soufflé. Ice cream sandwich à la Rouge.
The cheese course, always a delight and always a
source for discussion, was a tasty Celtic blue cheese
soufflé with a gingerbread crisp, candied pistachio and
bee honeycomb served with a Domaine Pinnacle,
sparkling ice cider from Quebec. This worked surprisingly
well as a pair. To finish the evening, we were served an ice
cream sandwich à la Rouge. The glass in the centre of the
tray held a serving of warm liquefied chocolate, which
was poured over the sandwich. A mouth-pleasing
sortilège was served with the course. This is a maple
syrup-infused Canadian whiskey from Quebec.
The staff was brought out to a standing ovation. To end
the event, David Tétrault, Bailli Délégué, and Cindy
Findlay, Bailli Régional, presented the plates to Executive
Chef Michael Dekker, Maître Rôtisseur, representing the
kitchen staff, and General Manager Andy Macdonald,
representing the front of the house. In all, we enjoyed
another very successful evening event.
Watermelon lolly.
Duo of pork tenderloin and pork jowl.

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Bailliage de l’Alberta à Calgary continued
David Tétrault, Bailli Délégué du Canada, and Cindy Findlay, Bailli Règional, present
Chaîne plate to Executive Chef Michael Dekker, Maître Rôtisseur.
Bailliage de l’Alberta Nord
(Submitted by Noella Graham)
The Alberta Nord Bailliage travelled to Jasper on the
weekend of September 30 to celebrate the 200 th anniversary
of legendary explorer David Thompson’s 1811
discovery of the Athabasca Pass.
Friday evening’s mountain fare at Papa George’s
included mouth-watering cured lake trout, crispy boar
belly, rubbed elk loin and Saskatoon berry tarts expertly
prepared by Executive Chef Dale Nutt and his kitchen.
After a day of walking, hiking and wine tasting we
were looking forward to a spectacular evening at the
Fairmont Jasper Park Lodge. We began with our reception
in The Gallery at JPL. Champagne and hors d’oeuvres
were served surrounded by a magnificent display of
Canadian art.
Executive Chef Derek Ingraham created an outstanding
menu using almost exclusively local ingredients — but
being a Maritimer at heart, he had to include a little
lobster. Dishes of Broxbourn Farm red pepper soup,
butter-poached Nova Scotia lobster, warm salad of wild
mushrooms and duck confit, grilled Kobe beef and braised
Spring Creek short ribs, Western Canadian cheeses were
served with perfection. The dessert tasting included
rooftop honey-roasted Okanagan pears, Valbella bacon ice
cream, Taber corn custard, and Vital Farm brown butter
cream and maple whiskey jelly. All in all, it was a meal no
voyager ever dreamt of, let alone tasted!
David Tétrault and Cindy Findlay present Chaîne plate to General Manager Andy
Macdonald.
The Fairmont Jasper Park Lodge
October 1, 2011
Amuse Bouche
Edouard Brun Champagne Brut – 2002
Broxburn Farm Red Pepper Soup
JPL garden basil flan, aged white cheddar cracker
North Paddock Farm Russian potatoes, Valbella Chorizo
Breggo Pinot Gris – 2009
Butter Poached Nova Scotia Lobster
Fennel galette, pickled rémoulade, house-grown microcress
Lobster cracker
Domaine Dujac Morey Saint Denis Blanc – 2007
Warm Salad of Wild Mushrooms & Duck Confit
Locally grown rocket greens, aged balsamic vinegar
Gerard Mugneret Savigny-Les-Beaune Les Gravains – 2007
Wild Rose Country Inspired Granité
Grilled Kobe Beef & Braised Spring Creek Short Rib
Watercress purée, boulangère potato
Far Niente Cabernet Sauvignon – 2006
Selection of Western Canadian Cheeses
Sylvan Star Grizzly gouda, Fairwinds Farm chèvre, Poplar Grove tiger
blue, walnut bread, homemade preserves
Smidge “The Tardy” Zinfandel – 2006
Local Dessert Tasting
Taber corn custard, rooftop honey-roasted Okanagan pears, Valbella
bacon ice cream, Vital Farm brown butter cream, maple whiskey jelly
Pillitteri Estates Riesling Icewine – 2007
Mignardises

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Attendees. (back row left to right): Klaas Rodenburg, Katherine White, Amolak Grewal, Dale Nutt, Michael
Mant, Pat Dixon, John Lummis, Abigail Lummis, Patrice Fortin, Claudia Lebarre, Kelly Robinson, Noella
Graham, Terry Cockrall, Jack Slobodan, Barry Finegan, Grainne Finegan, Eileen Lee, Kakada On and Larry Tuck.
(front row left to right): Pat Rodenburg, Tirindar Grewal, Kay Yakimetz, Keith Manegre, Peter Graham, Barb
Cockrall, Myrna Slobodan and Bernard Lee.
Patrice Fortin, owner of Papa George’s and his wife, Claudia Lebarre.
Peter Graham, Bailli Régional, congratulates Executive Chef Derek Ingraham and
his pastry chef.
At the reception (left to right): Walter Yakimets, Chevalier Host; Larry Tuck, Maître de Table;
Kakada On; Dale Nutt, Executive Chef at Papa George’s; Katherine White, Fairmont Jasper Park
Lodge Director, Conferences and Catering.
Table centrepieces.
Fairmont Jasper Park Lodge Executive Chef Derek
Ingraham applying the finishing touches to the butter-poached
Nova Scotia lobster.

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Bailliage de l’Alberta Nord continued
Executive Chef Derek Ingraham (far right) along with his Pastry Chef and Sous
Chef.
Bailliage de Val d’ Okanagan
(Submitted by Helene Scott, Bailli Régional)
On 18 September, we were hosted by the Stewart Family of
Quails’ Gate Estate Winery. Old Vines Restaurant’s executive
chef Roger Sleiman treated us to an oceanwise seafood
fest and paired his cuisine with winemaker Grant Stanley’s
award-winning wines. Before dinner, we tasted an older
Chardonnay from the wine library. We also had a sneak
preview of the first release of the 100% Dijon Clone Pinot
Noir and the 2008 Family Reserve Pinot Noir. Our event
was held in the intimate and private Stewart Family Room.
Christian Skouw and Margot Jensen.
Janet and Stephen Schnepf, Tarrah MacPherson.
Chef Roger Sleiman, Executive Chef at Quails’ Gate Estate Winery.
Rob and Monica Penner, Brenda Valnicek.

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Bailliage de Vancouver
(Submitted by Jane Ruddick, Bailli Régional)
Vancouver members were treated to a wonderful Chaîne
dinner at the residence of well-known Canadian chef
Bruno Marti in late September. Not only did Bruno kindly
host this event but he invited the new Culinary Team
British Columbia to cater it, thereby allowing them to raise
some much-needed funds to help them in their quest to
win a gold medal at the World Culinary Olympics in
Germany next year.
The evening began with a wonderful reception in his
garden, where guests were able to sample different
cocktails and wines while enjoying a variety of canapés
prepared by the team. We then moved into Bruno’s house,
which had been converted into a huge dining room.
Guests were able to watch as the team took over his
kitchen and prepared a multitude of delicious courses,
each served with perfect wines selected by Robert
Charlton, Vice-Conseiller Gastronomique.
It was an amazing event that was not only enjoyed by
everyone who attended but which also raised $3000 for
our up-and-coming chefs! Thank you Bruno!
Team members and serving staff take over Bruno’s kitchen.
Host Bruno Marti (left) with guest Milena Robertson and Robert Charlton.
Members of Culinary Team British Columbia.
Guests Gerald Smallwood, Stephanie and Donald Brower.
Pastry Chef Fumiko Moreton prepares dessert.
Innovative cuisine!

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Bailliage de Victoria
(Submitted by Marilyn McNamara, Vice-Chargée de
Presse)
Laurel Point Inn
The Victoria Bailliage celebrated the return of summer at
the Laurel Point Inn where Takashi Ito, Vice-Conseiller
Culinaire, recently accepted the position of Executive
Chef. We began with an unusual first course of fried
mackerel with white anchovies and olives; boiled octopus
with basil and capers; and broiled sablefish with miso and
honey, paired with Terredora Flanghina Campania 2009.
Chilled summer soup continued the summer theme — a
sweet corn bisque, roast tomato and shiso gelée, and split
pea sip served with the Staete Landt Marlborough
Sauvignon Blanc 2007. It was certainly an intriguing presentation
and combination of textures and flavours. The
next course was roast duck breast and seared foie gras
with cauliflower and vanilla purée, pink lady apple compote,
paired with Brolio Barone Ricasoli Chianti Classico
2008. The fourth course was equally welcome — grilled
Wagyu tenderloin with black bean demi and grilled
Caesar salad, served with Benzinger Cabernet Sauvignon
Sonoma 2007. It was exciting to share a night of friendship
and enjoy the marriage of food and wine in such a beautiful
setting. We talked of summer plans, sipping Gehringer
Brothers Late Harvest Riesling 2009, which paired so well
with the dessert of watermelon and maple syrup kanten
and lavender blanc-manger with mango carpaccio à la
Mantell. Our thanks to Chris Jones, Director; Starr Mayo,
Assistant Director, Food & Beverage; Takashi Ito,
Executive Chef of the Inn at Laurel Point and Vice-
Conseiller Culinaire of the Victoria Bailliage; and Scott
Hoadley, Maître Hôtelier, for an innovative menu. The
wines were excellent and it is not surprising everyone had
a very enjoyable and relaxed evening.
Allan Tyson, Chevalier and wife Barbara from Seattle.
Sia Sanati and family.
(left to right) Takashi Ito, Liborio Nanni, Colin Mantell and Scott Hoadley.
Panache – Westin Bear Mountain Resort & Spa
Champagne in the wine cellar and the quite delightful Bear
Mountain amuse bouche created a celebratory mood for all
attending. The views from Panache are fabulous — the
hills and distant mountains stretch out before us to admire
as we are served an artistically presented and totally
delightful dinner made under the watchful eye of Iain
Rennie, the Executive Chef. Our first course consisted of
smoked maple syrup Sooke trout and local spot prawns
with parsnip purée and sweet corn emulsion. This was
followed by veal cheek with arugula and goat cheese
polenta, braised pearl onion and confit of carrots. The next
course was local seabass with a brioche crumble and
Pacific Dungeness crab croquette. Honey and ginger
sorbet, wild strawberry pop rocks and champagne gellée
were served to wake our palates in anticipation of the
green olive tapenade-crusted lamb loin served with chive

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parmesan gnocchi and red pepper jus. For dessert, a local
blue vein cheese and smoked tea bark crisp with spring
preserve, London fog brulée and morello cherry ice cream
served with Tugwell Creek Vintage Sac Sweet Mead. The
mead is closer in style to the traditional European meads
and was a great alternative to a dessert wine. As with
many of the hotels hosting our dinners, Bear Mountain
offered special rates for those staying over and many
members took advantage of the generous offer. Special
thanks to Colin Mantell, Bailli Régional and Hotel
Manager of the Bear Mountain Resort & Spa, the chefs and
sous chefs and the serving staff for a commendable meal
and exceptional service.
Bear Mountain amuse bouche.
Theresa Dickson and Takashi Ito, Vice-Conseiller Culinaire, at Bear Mountain cellar.
We all enjoyed the champagne and amuse bouche.
Green olive tapenade-crusted lamb loin.
Champagne Extravaganza – at “Chez Littlepage”
When the leaves begin to fall, members of the Victoria
Bailliage make their most scrumptious, decadent and
delicious fare to accompany the fabulous champagnes
selected by Frank Kemple, Vice- Echanson, and Stuart
Brown, Vice-Conseiller Gastronomique. Albacore tuna and
green papaya salad roll, coconut milk and avocado dip
was the exotic offering from Executive Chef and Vice-
Conseiller Takashi Ito. Jack Littlepage, Chargé de Missions,
who hosted the event this year, can always be counted on
to spoil us with a world-class selection of fresh oysters.
Gail Gabel, Vice-Chancelier Argentier, delighted everyone
with a cheese and fruit tray and assorted crackers. The
rosemary shortbread was a great accompaniment for the
very fine Stilton. Gail’s savoury mushroom filo turnovers
disappeared quickly. Marilyn McNamara, Vice-Chargée de
Presse, selected fresh figs from her garden and served
them with a fig pesto torte. Gravlax on rye from Karen

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Bailliage de Victoria continued
Jensen, Dame de la Chaîne. Pâté de foie by our dear chef,
Marcel Guichard. Blinis, quail eggs garnished with caviar
and perfect little morsels for dessert — for those last few
sips of champagne. A wild time was had opening champagne
with — well, a kitchen knife, as we could not find
a sabre. Some had immediate success, one lost all the
champagne, another the bottle, but eventually everyone
who tried, succeeded and we all had a lot of fun. Thank
you Jack for welcoming us to your beautiful home and
thanks to all who prepared delights — more than can be
mentioned — and thank you to the executive who tidied
up!
Janis Goard, Maître Sommelier, and Colin Southcombe, Bailli Régional Honoraire.
Cheese and fruit tray.
Colin Mantell, Bailli Régional, and quail eggs.
Jack Littlepage, Chargé de Missions, and oysters.

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(left to right) Theresa Dickson; Marcel Guichard; Barbara Van Vliet and Mary Ellen
Schrader.
“Sabreing the Champagne”
Success! Theresa Dickson.
Oh oh! Scott Hoadley, Maître Hôtelier, and Stuart Brown, Vice-Conseiller
Gastronomique.
Success! Chris Schrader, Vice-Chargé de Missions.
Oh oh! Stuart Brown, Vice-Conseiller Gastronomique. Success! Colin Mantell, Bailli Régional.

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Bailliage de Nanaimo
(Submitted by Stephen Burchert, Bailli Régional)
The 2011 dinner programme for the Nanaimo Bailliage
featured a mix of restaurants that are favourites of our
members, along with a new establishment added that was
very impressive in its Chaîne debut. The first event of the
year was held at the Wesley Street, a downtown Nanaimo
favourite. Highlights included poached lobster tail,
braised beef shortrib and herb crusted rack of lamb for the
main, with a perfectly matched Desert Hill Cab Reserve
2007.
The Masthead restaurant in Cowichan Bay was another
popular location that we visited. Stand-out dishes
included seared Digby scallops, venison loin carpaccio
and for the main course, smoke-cured beef tenderloin
paired with Cadolet de Beaucastel 2007.
Most impressive was the ten-course dinner with matching
wines presented by Markt Artisan Deli on their first
Chaîne event. Markt is a small deli that features local and
organic foods and presents them in a unique manner. All
meats are processed and cured in-house. The dinner
looked and tasted exceptional and was one of the most
sumptuous that we have ever had. Chef Ryan Zuvich
provided a course-by-course commentary. Our final events
of the year are a dinner at the Grand Hotel and a formal
Christmas dinner at the Tigh-Na-Mara in Parksville.
We invite Chaîne members visiting Vancouver Island to
join us for intimate and quality dinners celebrating the
bounty of Vancouver Island.
Commandeurs Gladys and John Gorosh.
Table at Markt.
Dungeness crab.
Scallop, ravioli and yellowfoot chanterelles.