newsletter/LaCVol8Issue2/LaCh pg3-9.pdf - la Chaine des ...

Bailliage du Canada – Chapître du Canada 2009National Meeting in Review(October 22 – 25, 2009)The Bailliage de Victoria was pleased to host the 40thannual national meeting and Chapître du Canadafrom October 22–25, 2009. Our National Council,visiting provincial and regional Baillis and confreres fromacross Canada and the United States enjoyed a wonderfulweekend of events — all framed by the history and beautifulscenery that is Victoria and Vancouver Island.The event began Thursday October 22 with a seminaron oysters and other seafood, conducted in The FairmontEmpress kitchen by well-known marine biologist (andNational Council Chargé de Missions) Dr. Jack Littlepage.Jack took attendees through a tour of the “little creaturesof the sea” with tastings, a few nibbles and, of course, uncoup de champagne. Then early Friday morning, as theConcours National des Jeunes Commis Rôtisseurs wasbeing held at the excellent facilities provided by CamosunCollege, Chaîne members had a choice of two optionallocal events: a real West Coast mushroom hunt or golf atThe Westin Bear Mountain Resort.Southern Vancouver Island’s Cowichan Valley is one ofthe best places to forage for wild mushrooms. Under theguidance of Brother Michael, a local Benedictine monkvery knowledgeable about local flora and fauna, confreressearched the rain forest, identifying the habitat and characteristicsof some of the choicest edible wild mushrooms.After the hunt they returned to The Aerie Resort and Spawhere Executive Chef Castro Boateng used their treasuresto create a special three-course lunch highlighting theearthy flavours and natural textures of the mushrooms.On Friday evening, a welcome reception was held atour host hotel, The Fairmont Empress. Presented byExecutive Chef Takashi Ito, Maître Rôtisseur and Vice-Conseiller Culinaire, confrères, guests and Jeunes CommisRôtisseurs competitors were treated to “A Taste of BritishColumbia.” All sourced on Vancouver Island, live foodstations featured such delicacies as a ChanterelleMushroom feature (from the “hunt”), First NationsSmoked Salmon, Cowichan Valley Duck, Island Scallops,Island Oysters, Island Cheeses and an incredible desserttable. A variety of wines from five regional Okanagan andIsland wineries (Mission Hill, Poplar Grove, Sandhill,Averill Creek and Alderlea) made a perfect complement.Busy Fairmont Empress staff take a moment to posefor a photo.Photography courtesy of Tina Fryer.Ursula and Wolf Reidel, Nanaimo Bailliage.Photography courtesy of Tina Fryer.Confrères and guests enjoy the welcome reception.Photography courtesy of Tina Fryer.(Left to right) Helene Scott, Bailli, Okanagan; Victoriamember Ian Batey; Anne Batey.Photography courtesy of Tina Fryer.David Tétrault, Bailli Délégué du Canada, takes amoment to congratulate Colin Mantell, Victoria BailliRégional, and Chef Takashi Ito, Maître Rôtisseur.Photography courtesy of Tina Fryer.Jeunes Commis at the reception. (Left to right)Michael Holman, Toronto; Brian Wawryk, Okanagan;and Sylvester Dudek, Winnipeg.Photography courtesy of Tina Fryer.3

Photography courtesy of Tina Fryer.Out-of-town guests were also offeredthe opportunity to participate in awhale-watching adventure while theNational Council meetings were insession. Those who participated weretreated to beautiful shoreline viewsalong with sea lions, bird coloniesand, at last, two beautiful humpbackwhales at the end of the three hourtour!National Council LuncheonThe Wine Cellar – The Westin BearMountain ResortAmuse BouchesDouble Bacon ConsomméInstant Mushroom MuddleLake Breeze Pinot NoirThe whale-watching boat awaits.Puffed Roasted Foie Gras and Corned DuckSour Cherry Fluid Jelly, Spiced Walnut,Pickled Local BeetsThe National Council meetings wereheld Saturday morning at TheFairmont Empress. At the conclusionof the meetings, the National Counciland guests adjourned to a wonderfulluncheon complemented by greatwines in the wine cellar at the WestinBear Mountain Resort, hosted byVictoria Bailli Colin Mantell, ExecutiveChef Iain Rennie, Executive Sous ChefHamid Salimian, Commis Chef JennyJones and Commis Chef Colin Hobbs.Qualicum Beach ScallopsPine Mushroom FoamOrviettoKalamansi SorbetShaved Pineapple, Cilantro SugarSterling Silver BeefSous Vide Rib Eye and Braised OxtailFricassee of Local Vegetables, Smoked Parsnip PureeNatural Beef JusAustin Hope SyrahOkanagan Apricot TartGreek Yogurt Ice Cream, Almond Streusels,Vanilla PuddingMission Hill Late Harvest RieslingSea lions crowd the rocky islands.At last, a whale breaks the surface!Birds signal whales are nearby!Samir Hanna andLinda Jones scan thehorizon.Diana Maier, Dame de la Chaîne, and Christophe Penalva, Vice-ChancelierArgentier Honoraire, Vernon, enjoy the ride out.4

George Brown, Bailli Délégué USA,officiated over the induction ceremony.The ceremony began with thepresentation of a special plate toCanadian Bailli Délégué DavidTétrault decorated with all the flagsof the Chaîne countries, representingall the young chefs he has helpedthrough his efforts on theInternational Jeunes CommisRôtisseurs competition. BailliDélégué Brown briefly recapped thehistory of the Chaîne in humorousfashion for the Jeunes Commis inattendance and administered the oathto the inductees. He then raised thesword over the promotion of councilmembers and the induction of newmembers for the national Bailliage,and the Bailliage de Victoria, high-lighted by the inductions of a newNational Argentier, Jori Guetg, and anew Bailli for the Toronto Bailliage,Scott Riess. Inductions and promotionsincluded:Eric Spurling - ChevalierJames Pearson - Maître HôtelierDon Bottrell – ChevalierMartin LeClerc - Maître HôtelierMarilyn McNamara - promotion to ViceChargée de PresseDavid Flaherty - promotion to OffîcierBill MacDonald - promotion to OffîcierChris Schrader - promotion to Grand OffîcierTakashi Ito - promotion to Maître RôtisseurA variety of special presentationswere then made by Bailli DéléguéDavid Tétrault, beginning with atwenty-year Commandeur pin toVictoria Dame de la Chaîne JanineYip, who was also promoted toOfficier. National Chargé de PresseEric Jones and Toronto BailliHonoraire Ekkehard Herling wereboth presented with Bronze Stars inrecognition of their efforts on behalfof the Chaîne. Bailli Colin Mantellthen presented Bronze Stars toVictoria members Gail Gabel, FrankKemble and Lynn MacDonald. FinallyBailli Délégué David Tétrault presentedSilver Stars to Victoria’s TakashiIto, Maître Rôtisseur, and ColinMantell, Bailli Régional, in recognitionof their tireless efforts in organizingthe incredible Chapître weekendevent we were all experiencing.Members inducted and promoted with dignitaries at the Victoria induction.Photography courtesy of Tina Fryer.George Brown, Bailli Délégué USA, explains thehistory of the Chaîne to the members.Photography courtesy of Tina Fryer.National Chargé de Presse Eric Jones is presentedwith a Bronze Star.Photography courtesy of Tina Fryer.Toronto Bailli Régional Honoraire Ekkehard Herling iscongratulated on receiving his Bronze Star.Photography courtesy of Tina Fryer.George Brown, Bailli Délégué USA,presents a special plate to CanadianBailli Délégué David Tétrault.Photography courtesy of Tina Fryer.Bailli Régional ColinMantell with SilverStar.Photography courtesy ofChris Schrader.Takashi Ito, MaîtreRôtisseur, with SilverStar.Photography courtesy ofChris Schrader.6

Following the induction ceremonyattendees retired to the ConventionCentre foyer for a ChampagneReception. [All photos courtesy of Chris Schrader.](Left to right) Madame Ginette Phisel; Jean-Claude Phisel, Bailli Provincial de Quebec, Commandeur; MargritShakir-Hanna, Officier; Samir Hanna, Membre Honoraire du Conseil Magistral, Commandeur; and ElizabethBrown.Victoria Bailliage photographer Chris Schrader andhis wife Mary Ellen.Victoria members Joan and John Walton (right)congratulate Lynn MacDonald on receiving theBronze Star with Bill MacDonald to her left.Newly inducted Chargée de Presse MarilynMcNamara and daughter Shileen Grant.Newly intronized Argentier National Jori Guetg andMary Guetg.Welcome to our friends from the United States. (Leftto right) Bertrand de Boutray, Bailli of Seattle;Elizabeth Brown; Officier Brook de Boutray; andGeorge Brown, Bailli Délégué USA.Jeunes Commis competitors with a well-earned glass of champagne.(Left to right) Dr. Jack Littlepage, National Chargé de Missions; Colin Mantell, Victoria Bailli Régional; andSusan Green, National Conseiller Gastronomique.(Left to right) Victoria member Ian Batey, daughterin-lawJennie, Anne Batey and son Matt Batey, pastCanadian Jeunes Commis representative and 2009Victoria kitchen judge.7

The Chapître dinner was held in TheFairmont Empress’ magnificentEmpress Dining Room. MartinLeClerc, Maître Hôtelier and GeneralManager of The Fairmont Empress,welcomed everyone to the galaevening. Executive Chef Takashi Ito,Maître Rôtisseur, treated attendees toa six-course feast accompanied bymatched wines specially chosen foreach course by Stuart Brown,Sommelier. Vincent Parkinson,Chancelier, delivered the accolade,expertly commenting on each course,complimenting Chef Ito and thekitchen brigade to a long andappreciative standing ovation.Photography courtesy of Tina Fryer.La Chaîne des RôtisseursSoirée Gala du Grand ChapitreEmpress Dining RoomThe Fairmont EmpressOctober 24, 2009Atlantic Lobster Terrine, Qualicum Scallop TartareCeleriac and Black Truffle RémouladeTenuta Guado al Tasso Vermentino, Italy, 2006Smoked Tuna Belly, Wasabi CreamFoie Gras Sauté, Caramelized Pink Delight ApplePersimmon PuréeBraised Pork Belly, Kinpira BurdockVenturi Schulze “Brandenburg No. 3”, Canada, 2006A new beginningVeal Breast Roulade, Dijon CreamPan-fried Sweetbread, Warm Cherry GeléeDomaine Moillard Mercurey, France, 2007Roasted Venison Loin and ChanterellesBraised Venison Shank, Sauce Grand VeneurPrunotto “Bric Turot” Barbaresco, Italy, 2001Warm Sticky Date PuddingPoire Flambée, Chai Ice CreamBuffer “Victoria” Tawny, Australia, NVBailli Régional Colin Mantell welcomes attendees tothe Gala Dinner.Photography courtesy of Tina Fryer.Stuart Brown, Maître Sommelier, and Tereza Rouxenjoying the Grand Chapitre dinner.Photography courtesy of Chris Schrader.8The wine is served!Photography courtesy of Chris Schrader.A toast to the Chaîne.Photography courtesy of Tina Fryer.Executive Chef Takashi Ito, Maître Rôtisseur, outlineshis course. Photography courtesy of Tina Fryer.

The main course is revealed.Photography courtesy of Tina Fryer.Stuart Brown, Maître Sommelier, prepares to discussone of the wines.Photography courtesy of Tina Fryer.Poire flambée. Photography courtesy of Tina Fryer.Preparing the chai ice cream.Photography courtesy of Tina Fryer.The Fairmont Empress Executive Chef Takashi Ito,Maître Rôtisseur, listens to the accolade.Photography courtesy of Chris Schrader.Vincent Parkinson, CCC, Chancelier, delivers theaccolade. Photography courtesy of Chris Schrader.The kitchen brigade.Photography courtesy of Chris Schrader.Colin Mantell, Victoria Bailli Régional and David Tétrault, Bailli Délégué du Canada, congratulate Chef TakashiIto, Maître Rôtisseur, and his culinary team.Photography courtesy of Chris Schrader.The serving brigade.Photography courtesy of Chris Schrader.Join Us In Vancouver!Chapitre of Canada 2010 — October 21 - 24, 20109