November 3 - 5, 2006 - la Chaine des Rotisseurs, Bailliage du Canada

VLA CHAINEIN CANADA • VOLUME FIVE • ISSUE ONEwww.chainecanada.orgJoin Us in Toronto!Chapître du Canada (November 3 - 5, 2006)Truly a world-class cosmopolitancentre, Toronto is a city built withlimitless imagination. Every city hasa story and Toronto’s is written by itspeople — in over 80 languages, inpoetry, in song, in sidewalk art, inrestaurant menus, in architecturalblueprints, in scientific discoveries,even in legislation. Toronto is a cityof cultures; a city of enclaves; a cityof pockets — and this is reflected in awonderful mosaic of distinctiveneighbourhoods. Some can bedescribed as “ethnic,” while othersreflect a particular lifestyle, businessor leisure activity.You know the feeling you get whenyou come across an amazing menuand want to order every dish? That’swhat it’s like to be here. Toronto isthe most diverse city in the world,looking at things from the perspectiveof a hundred cultures. Toronto isdifferent and it’s a place for peoplewho like different, who want to carveout their own experiences. As arenowned multi-cultural haven, visitorsare able to experience the uniquelifestyles of many different regionssimply by strolling down the street.Even a short walk can take youthrough one culture after another,passing along the way through thequaint neighbourhoods that make upan intimate metropolis. Find beautifularchitecture of the city’s settlersalongside modern, sleek, gold-tintedskyscrapers. Explore the multitude ofmust-see attractions, including the CNTower, Rogers Centre (formally theSkyDome) and the Royal OntarioMuseum. Lose yourself in the thrivingarts scene, great theatres, exquisitedining, fabulous shopping andincredible sports.Toronto is the undisputed entertainmentcapital of Canada, in large partdue to the wealth of lavish Broadwaystylemusicals, homegrown productions,travelling road shows andclassical concerts it offers year-round.With a performing arts scene rivalledonly by New York and London, thequality of productions and talent inToronto is nothing short of worldclass.Continued on page 3Photo courtesy of Tourism Toronto.Toronto skyline.The PATH subterranean shopping concourse beneath Toronto’s downtown core.

A note from the Bailli DéléguéHayo Maier,Bailli DéléguéAs 2006 dawns, I would like to take this opportunity toextend an early invitation to all of you to join with ourconfrères in Toronto for our next Chapître du Canada,November 3 -5, 2006. I know that Bailli RégionalEkkehard Herling and the local committee are hard atwork preparing another outstanding weekend event forall of us to enjoy. There will be further details issued aswe near the actual date but it’s never too early to plan toattend a Chaîne event!We will soon be launching a membership drive toincrease our membership base, which lags well behindmany other countries. Finland, for example, which has apopulation of 5 million, has 1600 members; Canada,which has a population of 30 million, has 675 members.Samir Hanna, Membre Honoraire du Conseil Magistral,appointed our Director of Membership at last year’sannual meeting in Edmonton, will be working with allour Bailliages to increase our membership significantly.Individual members can assist with this campaign byrecommending professionals and non-professionals formembership.As this is the last issue of La Chaîne in Canada beforethe fall, I would also like to extend my congratulationsand best wishes once again to our 2006 Canadian representativeat this year’s International Jeunes CommisRôtisseurs competition in Adelaide, Australia: DanielCraig. I know all of you join with me in extending ourbest wishes and support to Daniel in his quest for thegold medal.As always, I would like to conclude by remindingyou that the next issue of La Chaîne in Canada is scheduledfor early September 2006. Please address all articleson past or future events (preferred in digital format orother word processing program) and photos (either asprints or high resolution digital files – with separatecaptions either in Word or on your email) to Eric Jones(Editor) at:Eric Jones, PresidentEric P. Jones & Associates Inc.90 Welland Avenue, St. Catharines, ON L2R 2N1Telephone: (905) 684-2771 Fax: (905) 684-4601Email: ejones@chainecanada.orgThe deadline for submissions for the next issue isAugust 1, 2006.CONTENTS1 Chapître du Canada2 Note from Bailli Délégué– Hayo Maier5 Your Host Hotel – TheFairmont Royal York6 Why Consider the OrdreMondial?7 Jeunes Commis RôtisseursCompetition 20068 Vancouver Bailliage inReview10 Good Guys in White Hats12 La Chaîne –Coast-to-Coast20 Confrérie de la Chaînedes Rôtisseurs– Conseil National21 Baillis Provinciaux &Baillis Régionaux22 Upcoming Events24 People and PlacesNational Allied Member since 2005SOMMAIREImportant Message for All Confrères!1 Chapitre du Canada2 Le Mot du Bailli Délégué –Hayo Maier5 L’Hôtel choisi pour leChapitre du Canada : LeFairmont Royal York6 L’Ordre Mondial, pourquoipas ?7 Concours du Meilleur JeuneCommis Rôtisseur 20068 Nouvelles du Bailliage deVancouver10 Les Toques Blanches12 La Chaîne d’un océan à l’autre20 Conseil National du Bailliagedu Canada21 Baillis Provinciaux & BaillisRégionaux22 Calendrier des Dîners &Chapitres au Canada24 Galerie de PhotosTime to Update Your Profile on theInternational WebsiteThe international website is up and running! To allow themost efficient operation, it is important that we all go onlineand update our profiles. This will ensure that allmembers will receive their proper mailings. In particular,professionals should update their profiles so they can beincluded in the professional search engine facilityprovided by the site.To access your profile:• Go to the website at www.chaineparis.org• To log in, go to the members’ log-in box that appears inthe top right-hand corner of the first page you see afteryou enter the site, and enter the last five digits of yourmembership number (from your Chaîne membershipcard) in the top space provided.Visit our website / Visitez notre site internet:www.chainecanada.orgChaîne des Rôtisseurs International website atwww.chaineparis.org2

A Shopper’s ParadiseBoutiques. Malls. Markets. Galleries.Department stores. Outlets. Shops.Imagine a retail experience thatincludes everything from upscaleboutiques to an underground cityfeaturing 1,200 shops, cafes andrestaurants, in more than 10 kilometresof subterranean concoursesconnecting 48 office towers, 6 hotelsand 5 subway stations.Or try some of Toronto’s famous“neighbourhood shopping,” all withineasy reach of The Fairmont RoyalYork Hotel. Bloor-Yorkville is anetwork of laneways, cobblestonecourtyards and streets lined withcharming Victorian restorations filledwith antique shops, art galleries,jewellers and high-end designerboutiques. Located on SpadinaAvenue in the heart of Chinatown,Toronto’s garment district has terrificbargains on local fashions, fabric,leathers and furs. Hundreds of localdesigners make this the place to gofor the latest in fashion. It is truly theheart of Toronto’s design scene. Ifyou’re looking for bohemian fashions,don’t miss Kensington Market.You’ll have a great time searching forsome of the best vintage clothingstores in the city, hidden amid dozensof tiny shops and produce stands in alabyrinth of streets just west ofChinatown.Dining in TorontoDiscover our secret ingredients! “Theworld within a city” truly sums upToronto cuisine. Pack your appetite,because Toronto’s more than 5,000restaurants reflect tastes, cultures andingredients from around the world —all with a distinctive Toronto flair.From upscale to down home, you’llfind dining experiences to satisfyevery taste. And because Toronto is acity of neighbourhoods, there’s a newtaste experience around every corner!Sample haute cuisine, dine on anopen-air patio or try exotic fare at aneighbourhood eatery. Whateveryour tastes, Toronto has an experienceto suit you.And many of Toronto’s most populardowntown attractions are withinwalking distance of each other! Aleisurely walk is all it takes to travel• Toronto is the fifth largest city in North America after Mexico City, NewYork City, Los Angeles and Chicago.• The name Toronto is thought to stem from a Huron word translated as“meeting place.”• Yonge Street is listed in the Guinness Book of World Records as the“longest street in the world,” stretching 1,896 km from the lakeshore inToronto, north to Rainy River, Ontario, near the Minnesota border.• Toronto is home to the world’s tallest freestanding structure, the CNTower (at 553.33 m).• One-third of Canada’s population is located within a 160 km radius ofToronto.• Both the Roman Coliseum and St. Paul’s Cathedral could fit comfortablyinside Toronto’s Rogers Centre stadium.• Over 100 languages and dialects are spoken in Toronto.• The Toronto Transit Commission is North America’s second largestpublic transit system.• Toronto’s underground city, PATH, holds the Guinness world record for“Biggest Underground Shopping Complex” with over ten kilometres ofunderground, indoor pedestrian walkways linking hotels, shopping,dining and major attractions.• The annual Toronto International Film Festival is second only to Cannesin terms of high-profile films, stars and market activity.Geese take flight at Toronto’s Eaton Centre.TORONTO FACT FILEPhoto courtesy of Tourism Toronto.3

Continued from page 3between vibrant and quirky neighbourhoods,great sporting venues,the CN Tower, major conventioncentres, endless shopping, toptheatre, the waterfront and inspiredcuisine.Flatiron building, also known as the GooderhamBuilding, located at the junction of Front andWellington streets.Renowned masters and architectural mastery take centre stage at Roy Thomson Hall.Photo courtesy of Tourism Toronto.UNIGLOBE VOYAGES LEXUSAu service des voyageurs depuis 1986Faites l’expérience de l’Excellence en gestion de voyages• Service complet de gestion de voyages d’affaires et devacances• Personnel compétent, courtois et dévoué• Réseau de plus de 900 agences à travers le monde• Ligne d’urgence 7/24• Service personnaliséUNIGLOBE LEXUS TRAVELServing travelers since 1986Experience the Excellence in Travel Management Services• Complete Business and Leisure Travel ManagementServices• Competent, Courteous & Devoted Consultants• Network of over 900 agencies around the world• 7/24 Toll Free Emergency Line• Personalized ServiceSiège social :1253 avenue McGill College, suite 155, Montréal,tél: 514-397-9221uniglobe@uniglobelexus.comHead Office:1253 McGill College Avenue, suite 155, Montreal,Tel: 514-397-9221info@uniglobelexus.comLa plus grande marqued’agences de voyages au mondeNous sommes membre de la Chambre deCommerce du Montréal Métropolitainwww.uniglobelexus.comThe world’s largestsingle-brand travel franchise.We are a member of the Board of Trade ofMetropolitan Montreal4

Your Host Hotel – The Fairmont Royal YorkThis landmark hotel has everythingyou need. With luxurious surroundings,refined guest rooms and suites,and a knowledgeable concierge, TheFairmont Royal York is the ultimatedowntown Toronto hotel. And theheart of Canada’s largest metropolisis just steps away from its famousdoors. From the theatre, entertainmentand financial districts, to shopping,sightseeing and world-classsports facilities, The Fairmont RoyalYork truly is “at the centre of it all.”Rooftop Herb Garden.Fairmont Room.Lobby.A History of QualityIn 1843, Captain Thomas Dick builtfour brick houses on the site oftoday’s hotel. After a series of owners,hotel names and renovations, CaptainDick bought back the property andrenovated it yet again in 1862, creatingthe stately Queen’s Hotel. Yearslater, the Canadian Pacific Railwayannounced it would build the largesthotel in the British Commonwealthon the site. Construction began in1927, immediately across from UnionStation and the Canadian PacificRailway. On June 11, 1929, the hotelofficially opened as The Royal York. Itwas the tallest building in the BritishCommonwealth and quickly set thehospitality standard of the day. Themagnificent hotel became known as acity within a city, rising in twentyeightfloors of architectural splendour,replete with mechanical genius andopulence never before seen inToronto. It boasted 1,048 rooms, eachwith radios, private showers andbathtubs. The 1.5 acres of publicrooms included a 12-bed hospital,12,000-book library and 10 ornatepassenger elevators. The Concert Hallfeatured a full stage and mammothpipe organ weighing fifty tons, whichsurpassed anything else in Canada.There was a glass-enclosed roofgarden, the largest hotel kitchen inCanada, with a bakery that couldproduce over 15,000 French rolls aday, a 66-foot long switchboardmanned by 35 telephone operators, itsown bank and a golf course (nowknown as St. George Golf & Country).Photo of Royal York at night.Later years saw additional renovations,with a $100 million projectfrom 1988 to 1993 that restored theoriginal elegance with refurbishedguest rooms, public spaces, a healthclub, sky-lit lap pool and the firsteverAmerican Express Travel ServiceCentre.Today, after welcoming more than40 million guests, The FairmontRoyal York continues to epitomizegracious hospitality. Although theyears have brought changes, manyfeatures are still intact — the magnificenthand-painted ceilings, thetravertine pillars, ornate furnishings,crystal chandeliers and wall hangings.Guests walk where the rich andfamous walk: elevator number ninestill carries illustrious guests such asHer Majesty Queen Elizabeth II. Onthe big screen, The Fairmont RoyalYork, like the Waldorf Astoria,Biltmore and The Plaza in New York,has been featured in numerousmovies.The Fairmont Royal York100 Front Street W.,Toronto, ON M5J 1E3(416) 368-2511Email royalyorkhotel@fairmont.comThe Concert Hall - Venue for the Chapître dinner.For Reservations:Special Room Rates have beenarranged for arrival FridayNovember 3 and departure SundayNovember 5:Fairmont Room $199.00Fairmont View Room $199.00Fairmont Deluxe Room $269.00Fairmont Gold Room $289.00Suites starting from $499.00Reservations are made individuallythrough Fairmont Royal YorkReservations Department at1-800-663-7229 or Fairmont GlobalReservations Centre at1-800-441-1414.When making reservations, pleaseidentify yourself as being with theChaîne des Rôtisseurs – 2006National Conference.Deadline for Hotel Registration:October 4, 20065

Why Consider the Ordre Mondial?1. You are a Chaîne member who wouldlike to learn more about the manyvarieties of port by tasting them.2. You are the Bailli of a small Bailliagethat doesn’t have enough “Chaîneworthy” restaurants.3. You would like to see how yourfavorite Canadian wines stack upagainst their Old World counterparts.4. As a Bailli, you are weary of planningall the functions and wish someoneelse was in charge so you could justrelax and enjoy the event.5. You’d like to let your hair down andsing at Chaîne functions.These, and many other benefits, canbe easily obtained by organizing abranch of the OM — the Ordre Mondialdes Gourmets Dégustateurs. A listing ofevents organized by the Calgary OM willindicate some of the possibilities:• A comparison of Rhône wines with California RhoneRangers• A blind tasting of Okanagan wines and their Frenchcounterparts• A dinner where each course was sampled with adifferent Scotch• A technical comparison of fermentation styles• An evening of Alsace food and wineOrdinarily, Chaîne dinners are held at greatrestaurants whose chef or owner is a Chaîne member;OM events can be held anywhere. For example, youmay not have a good East Indian restaurant in yourBailliage, but if you are curious about what to drink at anEast Indian dinner — beer, white wine, red wine — theOM can hold the appropriate function at a non-Chaînerestaurant. The Vice-Echanson of your Bailliage, whoautomatically heads up the local OM branch, canorganize one, two or three events per year, giving theBailli Régional a much needed break. While speeches at aChaîne dinner are verboten, OM events encouragespeakers with an intimate knowledge of the themebeverage, and appropriate singing is welcomed.If you would like to learn more about the OrdreMondial, visit the chaineparis.org website and follow thelinks and/or contact Roger Baekeland, Echanson,baekeland@chainecanada.org.Port wine selections.Traditional undergroundbarrel cellar.At Quails’ Gate EstateWinery during 2004Ordre MondialOkanagan Wine Tour.Ordre Mondial members enjoy recent dinner on Royal Canadian Pacific.6

Jeunes Commis Rôtisseurs Competition 2006Adelaide, AustraliaImagine the challenge in beingpresented with a mystery basket,containing seasonal ingredients, touse in the design and preparation of athree-course meal for four people, allwithin four hours. On September 14,2006, young chefs from around theworld will gather to meet that challengeat the Regency TAFE College inAdelaide, the wine and festival capitalof Australia, for the finals of the30th International Jeunes CommisRôtisseurs competition.The Regency International Centrefor Hospitality, Leisure & FoodStudies opened in 2002. This state-ofthe-arttraining and education centreprovides the most modern facilitiesembracing all aspects of the hospitalityand food industry. Recognisedinternationally for its high qualityprograms, the Regency InternationalCentre has been proactive in developingpartnerships and alliances withleading institutes and universitiesaround the world.Adelaide – Multicultural,vibrant, stylish and innovativeAdelaide, with its buzzing wine andfood culture, and cafes and restaurantsboasting some of Australia’sbest chefs, provides the perfect backdropfor the Jeunes CommisRôtisseurs competition. Designed byColonel William Light in 1836 aroundthe picturesque River Torrens on thebay of Gulf St. Vincent, Adelaideremains today a most successfulexample of urban planning. The cityitself is surrounded by park lands,which contain the world-renownedAdelaide Oval, the Memorial DriveTennis Courts, two golf courses, theAquatic Centre and many othersporting and recreational areas.Adelaide also has a worldwide reputationfor its fresh local produce andseafood. The city’s Central Marketoffers a colourful melting pot ofnationalities and foods, surroundedby Adelaide’s Chinatown and internationalrestaurants.Culture is important in Adelaideand the indigenous heritage of thearea has been celebrated with thelargest collection of aboriginal artifactsin the world. The many galleriesand museums offer an insight intothe people and the history that haveformed Adelaide into an elegant city.Adelaide skyline.Torrens River.Adelaide at night.Canada’s Own Daniel Craig – A ProfileConvention Centre.Circular Quay.Victoria Square.Born in Goderich, Ontario, in 1980, Daniel’sfirst job was as a dishwasher in a delicatessenowned by parents of a friend. Hethen participated in a high school co-op program,which included working in a smallrestaurant where he “fell in love with foodand the industry.” Following his graduationfrom high school in 1999, Daniel moved toVictoria to attend school. He found workwith numerous restaurants such as theFairmont Empress Hotel, Sunflower Caféand Milestones, and eventually decided hewanted to achieve his Red Seal andJourneyman Cook papers. Graduating withhonours from Camosun’s one-year trainingcourse, Daniel received several bursariesand began his apprenticeship at OceanPointe Resort Delta in 2001.Daniel’s first competition experiencecame in the 2004 Jeunes Commis Rôtisseurs regional competition, wherehe placed first, qualifying him to represent the Victoria Bailliage in the2004 national competition in Calgary. In 2004 and 2005, Daniel competedin the Grand Marnier Dessert Challenge (placing third) and in theKnorr Junior culinary competition (again placing third). He wonVictoria’s regional Jeunes Commis Rôtisseurs competition again in 2005,then went on to win the national competition in Edmonton. Daniel willnow represent Canada at the Concours International des JeunesCommis Rôtisseurs next September in Adelaide, Australia.7

Vancouver Bailliage in ReviewAGM & Inductions of New Members held at the Fabulous Pan Pacific HotelFront row (left to right): Janet Phillips, Dr. Chung Yi Shen, Anne Collette, Myrna Farnworth, Peter Marshall.Middle row (left to right): Christophe Penalva, Julia Stoller, Guy Collette, Chris Farnworth, Matt Batey, David Wong, Rene Fluri.Back row (left to right): William Dexter, Robert Charlton, Claire-Marie Jadot, Bert Phillips, Hayo Maier, David Tétrault, Dr. Gerald Korn, Dr. Jane Ruddick, Roland Milaire.Lobby of the Pan Pacific Hotel with Chaine logoprojected.(Left to right) Vancouver Bailli Dr. Jane Ruddick,Matt Batey and David Tétrault, Argentier National.Chaîne logo projected onto the sail made this eventvery unique.(Left to right) Chris Farnworth, Patricia Lloyd, ErmesPez, Evelyn Froese, Myrna Farnworth, Peter Lloyd.(Left to right) Rene Fluri, Ms. Vashist (Pan PacificFood & Beverage Manager), Brigitte Fluri, StephenPeters (General Manager).(Left to right) Guy Collette, Jane & Dr. Chung YiShen, Cissy and Wilson Lownang, Gisela Loss,Janet Phillips.Visit www.chainerotisseurs.orgfor interesting information about the Chaîne locally, nationally and internationally8

Christmas at the Terminal City Club(Left to right) Patricia Lloyd, Chef Michael Noble, Dr. RobertRothwell.Executive Chef David Long.Susan Meister (right) and assistant prepare an appetizer.Chef Bruno Marti, Nicole and Robert Helpenstein(Swiss Ambassador), Rene Fluri.Moira Fitzpatrick, Eva Jensen and daughter DorteFroslev.Monique Berner, Lois Sengara, André Berner.Connie Sedgewick, John Perchall, Ron Sedgewick,Susan Perchall.Guest, William and Elaine Rowe, George Abakan.Robert Lewis, Audrey and Dr. Gerald Korn, AshleyLewis.Vancouver Community CollegeDr. Gerald and Audrey Korn.Stuart Klassen (Executive Chef, Marriott Pinnacle),Vancouver Bailli Dr. Jane Ruddick, KenCretney (General Manager, Marriott Pinnacle).Adolf and Ingrid Eitzenberger.9

Good Guys in White HatsHere’s to celebrity . . . and to supporting local charities!“Celebrity” is certainly a phenomenon of our times anddepending on your point of view it’s either an interestingaspect of pop culture or the beginning of the collapse ofcivilization! No longer restricted to the usual film starsand sports figures, it is now conspicuous in many professionsand trades, including the culinary scene. The goodthing, of course, is there are benefits, one being that thecelebrity chef has become a valuable tool in the fundraisingefforts of many charities and non-profit groups.Today, the survival of many worthwhile organizationsis dependent upon successful fundraising efforts made inlocal communities. The high operating costs and theincreasing number of groups raising money has meantthat the organizing committees have had to provide moreunique events in order to attract the public and so meettheir financial requirements. A result of this creative thinkingis that increasingly chefs are being recruited to volunteertheir services for various causes. They may be calledupon to cook a dinner in a grand residence, collaboratewith their colleagues in an all-star banquet, be auctionedoff to cook an intimate dinner in the winning bidder’shome, provide a Chef’s Table or teach a cooking class.Each event presents its own unique set of challenges, as,for example, Alberta Ballet’s “Great Chefs in GreatHomes,” which takes place annually in some of Calgary’smore posh homes. Four dinners are held on consecutiveweekends in February, each featuring a different chef anda different home. For a function like this the chefs naturallywant to challenge themselves creatively and provide amemorable experience for the guests, but that enthusiasmhas to be tempered with the fact that they are presenting asix-course dinner for over thirty people from a domestickitchen with limited refrigeration, restricted counter spaceand often difficult access. As a result, the logistics are ascritical as the menu content.Forward thinking would involve a visit to the sitekitchen to evaluate storage, workspace and cooking equipment.(Residential ovens are usually too small to accommodatemost professional cookware; if they are, it meansraiding the chef’s home for domestic pans.) A menu can bedeveloped once the chef is familiar with the kitchen space,one that can be cooked, assembled and served effectivelyand in a manner that will not compromise the quality orintegrity of the dishes. This would mean having disheswhich won’t tie up the oven for an extended period oftime or not having more components on the plate than canbe prepared comfortably. Fortunately much of the mise enplace for the dinner can and should be done at the chef’skitchen, such as the soups, sauces, blanching of vegetables,searing of meats and the making of desserts. However, alllinens, glassware, cutlery and plateware (which alone(left to right) Chef Takashi Ito, ChefRôtisseur, The Fairmont Empress;Chef Martin Heuser, Chef Grillardin,Westin Calgary; Chef MichaelAllemeier, Chef Rôtisseur, MissionHill Winery; Manfred Steuerwald;Chef Bob Matthews, MaîtreGrillardin, La Chaumière, atSymphony of Chefs Banquet.(left to right) Jean Grand-Maitre,Artistic Director, Alberta Ballet; Chairof “Great Chefs in Great Homes”Norma Gibson, Officier; VincentParkinson, Bailli Régional Honoraire.Vincent Parkinson, Bailli Régional Honoraire, and staff working on Great Chefs inGreat Homes fundraiser.would be over 250 pieces) have to be transported to thesite and returned for washing after the dinner. Due to thenumbers of guests involved, the chefs take cooking andserving staff to assist. Chef Martin Heuser, Chef Grillardin(Calgary Westin Hotel), comments that working underthese difficult conditions demonstrates to the staff what ispossible and makes the event a very positive team-buildingexperience.The “Great Chefs in Great Homes” committee, underthe stewardship of chairperson Norma Gibson, Officier,introduces new chefs each year to keep the event fresh. Aswith most organizations the volunteers do the yeoman’sshare of the work, which involves finding the appropriatevenues, recruiting chefs to participate, soliciting donationsof products from various suppliers, coordinating promotionaland print materials, renting tables and chairs,decorating the tables and even moving furniture in thehomes to create adequate dining space.The Calgary Philharmonic Orchestra has hit the rightnote with its annual “Symphony of Chefs,” which placesgreat emphasis on the food, the participating chefs and theestablishment hosting the event, usually a large hotel. This10

is a collaborative effort of six high-profile chefs workingtogether on a dinner for 250 guests, each chef designing acourse to fit with his/her colleagues’ contributions.Planning a cohesive menu can take some time due to thelikelihood of ingredient repetition in the original submissions,but fine-tuning the proposed dishes is a relativelyeasy process compared to the challenge of getting all ofthe chefs to attend a meeting at the same time!The host chef has most of the work to do for this eventand is responsible for coordinating the dinner, finalizingthe menu, attending to the publicity for the function,orchestrating the service and sometimes arranging accommodationfor out-of-town chefs. The advance preparationis done in each chef’s own kitchen then transported to theevent venue, leaving only the last-minute cooking, slicingand plating to do. A distraction for the host chef is havingthe guest chefs asking questions such as where to findequipment, how a certain piece of equipment works or ifthey can borrow a food product all whilst producing acourse for the dinner. This event provides the visitingchefs the opportunity to experience a different kitchenenvironment and share with their staff some alternatemethods of working or perhaps to work with a type ofequipment they might be interested in purchasing.As Chef Takashi Ito, Chef Rôtisseur (The FairmontEmpress Hotel), rightly points out, when preparing a coldcourse you have a much better opportunity to lookaround, help the other chefs on their work, talk to thestaff or just see how a different kitchen operates. You arealso able to oversee all of the plates as they are beingprepared. On the other hand, working on a hot menuselection tends to be a bit more involved because the visitingchef has to get used to the idiosyncrasies of differentequipment, particularly ovens, timing is more critical andthere is usually more last-minute work to do. For thisdinner the chefs want to impress their colleagues as wellas the guests, and they are naturally curious about theother dishes being prepared and interested in how theother chefs execute their courses. Apart from working fora worthy cause, the chefs unanimously agree that themost enjoyable aspect of being involved in a banquet ofthis kind is working with other chefs — the exchange ofideas (creativity feeding creativity), the building of relationshipsand making it a positive experience for theirstaff. We hear much about the egos of the stereotypicalchef but events such as this demonstrate how enthusiasticthe chefs are and how comfortable they are workingtogether. As a matter of fact, many strong friendshipshave developed between the chefs as a result of theseoccasions.For some chefs one of the more personal and nerverackingexperiences is to be placed on the auction block tobenefit such organizations as the Alberta Children’sHospital or the Alberta Adolescent Recovery Centre(AARC). The specific item could be a “Chef’s Table,” acooking class or a “dinner for eight in your home.” Again,for dinner parties the chef has to design a menu that willwork in a domestic kitchen, but the guests who bid on adinner usually have more than a passing interest in foodso it is possible to be more adventurous in the menudevelopment. Logistically it’s very similar to the “GreatChefs in Great Homes” event, but it’s better to have morework to do onsite for this party, as the guests really enjoyobserving the dinner preparations. Chef VincentParkinson, Bailli Régional Honoraire, notes that the partyseems to gravitate to the kitchen and one gets pepperedwith technical questions from many of the guests as theparty launches into an impromptu cooking lesson. Afterdoing the dinner some chefs have been rumored to staylate and join in the party!If you’re wondering how much a chef is worth, a dinnerfor eight can draw between $3500 and $6500. Supplierswill frequently donate wine and food products or at leastprovide them at cost to help the establishments and charitiesmanage their expenses, but there are a finite numberof suppliers, who also have costs and who support anumber of the fundraisers by buying tickets. Chefs arereluctant to keep asking the same few suppliers forproducts; indeed, some companies have strict conflict ofinterest guidelines that forbid this kind of solicitation.The management team will often sit down at the beginningof the year and decide which charities they are ableto support for the coming year. Some will work on fourwhile others may do as many as ten a year. A few of thepartnerships in these events go back many years and havebecome something of a tradition while others are new andrelatively short-lived. While it is difficult to track any spinoffbusiness from these events, certainly a good deal ofpublicity can be generated and perhaps more importantlythe chef and staff can gain a lot of confidence from beinginvolved.These are only three examples of the fundraising activitiesthat chefs take part in. There are many, many morecauses that chefs and their associations support annually.Thankfully there are many excellent chefs who are willing,with the support of their employers, to lend their nameand donate their time to help improve the quality of life intheir community. Why do it? Martin Heuser sums it upquite succinctly: “the challenge and excitement to makethe perfect event.” These dinners are perfect for the guests,perfect for the chefs and perfect for the organization.11

La Chaîne – Coast to Coast – Coast to Coast – CoastBailliage de la Nouvelle EcosseThe highlight of our summer activity was the “LambRoast on the Spit” hosted by fellow members Josie andRémy Richard at their country home in Chester Basin,Nova Scotia. This has become an annual summerfundraising event that has gained popularity with membersand guests. It provides opportunities for members toenjoy camaraderie and good food as well as raise moneyfor our scholarship fund. Members shared their culinarytalents and donated dishes that went along with the lambroast. This was a record-breaking event with fifty peoplein attendance, and we roasted two farmed lambs raisedby our fellow member, Dr. David Murphy. We were preparedto have this event rain or shine. However, we wereblessed to have one of the warmest weekends in the summerand what a party it was!On October 22, members enjoyed a winery visit atPetite Rivière, followed by a Dîner Amical at Fleur de Sel,a restaurant in Lunenburg, NS. Martin Ruiz, owner andchef, orchestrated this delicious dinner. The Fleur de Selhas been recently named in Enroute magazine as one ofthe top ten new restaurants in Canada.On November 19, we held our annual black tie galadinner at Windows, at the World Trade and ConventionCenter, hosted by Dennis Mansour, a fellow Chaîne memberand general manager of WTTC. Executive ChefChristophe Luzeux, Maître Rôtisseur, treated us to anunforgettable gastronomic experience. Originally fromFrance, Christophe has won several national and internationalcompetitions, including one grand gold medal,three gold medals and one silver as a part of theCanadian Culinary Team, which competed at theOlympic Culinary Competition in Germany in 2004.We are proud and delighted to congratulate two of ourmembers, Dr. Raymond LeBlanc, past provincial Bailli,and Dennice Leahey, Dame de la Chaîne, for receiving theOrder of Canada. Dr. Leblanc also received theCommandeur insignia from Paris in recognition of histwenty years as a member of the Chaîne des Rôtisseurs.On January 25, 2006, we held our annual generalmeeting at Anatolia Restaurant, Halifax. Attendees weretreated to a very delicious, authentic Turkish dinnerprepared by the proprietor, Erkut Surmeli.Josie Richard, Bailli Régional, presentsDr. Raymond LeBlanc with hisCommandeur pin.Inside the tent at the lamb roast.Members and guests enjoy the lamb.Carving the two lambs at annuallamb roast (left to right) Mick Ryan,Dr. David Murphy, Jaci Clements,Allan Boudreau and Remy Richard.Windows – World Trade and Convention CentreSteamed Smoked Black Cod with Chanterelle and Foie Gras DumplingTopped with Pineapple ButterSmoked Duck Magret with Roasted Beet and Seedling SaladSurrender by Confit Duck GizzardScallop Tartar with Caesar SorbetSeared Sea Bass with Braised Oxtail and Mushroom ForestièreAcorn Squash Mousseline, Salsify and Vegetable BouquetièreWorld Cheese Platter with French BreadMini Chocolate Molten with Green Tea Tartlets Topped with Peppered Raspberry andLychee Sorbet, Nougat, and Fresh Fruit CoulisCoffee, Tea, MignardiseBailliage de l’Outaouais (Ottawa)Le Restaurant Signatures, qui fait partie de l’Institut d’ArtCulinaire Cordon Bleu, est un des meilleurs de notre régionet vient d’obtenir la plus haute distinction gastronomiquede CAA-AAA (Cinq diamants), qui honore seulement unedizaine de restaurants au Canada.Le Président, M. A. Cointreau, le Directeur général, M.M. Joannides, le Chef Exécutif, M. F. Filliodeau, et le ChefPâtissier, M. L. Pagés, sont membres de notre Confrérie, etnous sommes très heureux de leur réussite gastronomique.Le 6 décembre, notre Galade Noël a eu lieu auRestaurant Baccara, du Casino du Lac Leamy, à Gatineau.Le menu est inclus ci-dessous avec quelques photos de cetévènement gastronomique annuel toujours complet.12

to Coast to Coast – Coast to Coast – Coast to Coast – CRestaurant le Baccara – Casino du Lac-LeamyCanapésChampagne Piper Heidsieck BrutAmuse-boucheFondant de chou-fleur à la gelée d’huître et caviar osciètreComposé de Homard aux Artichauts et Saumon Fumé, Mousseline au Fromage deChèvre Frais, Caramel de Betteraves et Croquant à la Fleur de SelFrance, Sancerre, Terre de Maimbray, 2004, Pascal & Nicolas ReverdyAu Restaurant le Baccara, les nouveaux intronisés: (de gauche à droite) M. AlainMiroux; M. Laurent Denis; M. Pierre Lavigne et M. Georges St. Cyr.Morue Noire du Pacifique Rôtie et Tian de Crabe des Neiges aux Poireaux,Céleri et Lard Paysan dans un Velouté d’Endives Perlé à l’Huile de PistachesFrance, Givry, Le Petit Prétan, 2002, Domaine BessonFoie Gras de Canard Poêlé en Fine Croûte de Châtaigne,Coing et Courge Légèrement Confits et Rôtis,Jus de Canard et Réduction Vinaigre de Vin JauneAutriche, Burgenland, Neusiedlersee, Beerenauslese Cuvée, 2002, Alois KracherGranité des VigneronsCôte d’Agneau du Québec au Four et Longe Laquée au Miel de Lavandesur un Risotto Crémeux d’Epeautre aux Cèpes,Mitonnée de Racines et Jus d’Agneau Parfumé à l’Ail RôtiItalie, Rosso di Montalcino, 2003, Fanti, Tenuta San FilippoLe Dr. R.P. Charbonnier, Chancelier national, intronise M. A. Miroux devant M. S.Hanna, Membre Honoraire du Conseil Magistral; M. L. Denis, M. P. Lavigne et M.G. St. Cyr.Ciel de CharleVoix en Feuilles Croustillantes de Pain d’Epices,Purée de Figues Sèches au Maury et Réduction de Vieux BalsamiqueAustralie, Yarra Valley Heathcote, Cabernet-Shiraz-Merlot, Fontaine, 2002,Dominique PortetTartelette Fine aux Pommes et Glace à la Vanille TorréfiéeChocolats et Petits FoursThé, Café, InfusionBailliage de TorontoL’excellente Brigade du Baccara.L’excellente Brigade du Baccara.The old adage “too many cooks spoil the broth” was definitelyproved false at the annual scholarship dinner atThe National Club on Sunday, November 20. The directorof food and beverage at the Fairmont Royal York Hotel,John Cordeaux, Vice-Conseiller Culinaire, coordinated theevent that brought together seven of Toronto’s premierchefs, hosted by James Stewart, Executive Chef of TheNational Club. Working with this bevy of chefs weregraduates of the Humber College Culinary Program whoare now young apprentices in some of our memberrestaurants.The evening began with a reception in the beautifulpaneled bar of The National Club where we sippedProsecco Di Valdobbiadene Brut and enjoyed an outstandingselection of hors d’oeuvres created by StevePerrin, Executive Chef at Terra Restaurant. We savoured13

La Chaîne – Coast to Coast – Coast to Coast – Coastbrochettes of east coast scallops and Marieville foie gras,rosemary skewered Okanagan quail, side bacon-wrappeddate and gorgonzola kebobs, and candied Amerindiansalmon skewers with sweet chili corn glaze. Could dinnermatch such incomparable flavours? It did!Adjourning to the handsome main dining room, dinnerbegan with a delicacy of calf’s sweetbreads andMuskoka mushrooms with alder wood-smoked tomatoessence and chive oil, created by Daniel E. Schick,Executive Chef at Le Royal Meridien King Edward Hotel.This was accompanied by a 2004 J & F Lurton Les FuméesBlanches. A wonderful beginning.Next came the most silken soup ever: Jerusalem artichokeand truffle velour with crisp mange-tout, Chinesecabbage slaw and pink peppercorn crème fraîche, createdby Rudi Fischbacher, coordinator of culinary programs atHumber College School of Hospitality, Recreation andTourism. Accompanying it was a 2004 LongviewAdelaide Hills Blue Cow Chardonnay.The sorbet that followed to prepare our palates for theprincipal course combined sharp and sweet flavours:pomegranate and Campari water ice, created by StevenCreaser, pastry chef at The National Club.Then, host James Stewart, Executive Chef at TheNational Club, Chef Grillardin, treated us to a mouthwateringpan-roasted British Columbia elk tenderloincrusted with hand-gathered trail mix, adorned with asweet-and-sour cranberry reduction and garnished withbaby vegetables. This principal course was accompaniedby a 2000 Tommasi Amarone Della Valpolicella Classico— a superb combination of flavours and textures.The dessert by Joseph Chan, Executive Pastry Chef atThe Fairmont Royal York Hotel, was three distinct creationsdescribed as pumpkin brulé, warm bittersweetchocolate pudding and a rolling fruit decadence sugarwhisper, but these sweet pieces of art demand a fullerdescription. The pumpkin brulé looked like a miniaturehamburger, but it was a delicious cloud-like confection.The warm chocolate pudding was surmounted by a littlechocolate plate holding ice cream. The last creation wasan exquisite rolling hand-cart complete with tiny wheels,entirely constructed of chocolate and laden with tinyfruits. All three looked too good to be eaten, but tastedeven better. A guest at my table even requested extradessert, but I saved myself for the upcoming cheeses.With dessert came a 2000 Joostenberg Noble Late HarvestChenin Blanc.Le fromage was a tasting of three cheeses: le Baluchon,l’ermite bleu, and handmade organic brie from Cornwall,England, chosen and prepared by Jason Thede, ExecutiveChef at The York Club, Chef Rôtisseur, and served with aQuinta De Ventozelo Porto Reserva. The English brie wasserved molten with cheese straws handmade by ChefThede.As if we had not eaten enough, Chef Chan broughtdinner to a finale with a magnificent pastillage showpieceof handmade petits fours and chocolates. The beautifullydecorated tray carried a divinely decadent selection ofscrumptious candies. We ended with a truly delicious cupof The York Club’s own coffee, specially brewed frombeans personally roasted and ground by Chef Thede.Everyone agreed that it had been an exceptional dinner.Our sincere thanks and heartiest congratulations go tothe gracious chefs who willingly gave up their day off totreat us to a most memorable evening. Thanks also to theyoung cooks who enjoyed a never-to-be-forgotten experienceunder the tutelage of the chefs.Bailliage du ManitobaOn November 6, 2005, the year ended on a sumptuousnote as the Manitoba Bailliage hosted a stunning Chapîtredinner at St. Charles Country Club. The brilliant cuisineof Executive Chef Takashi Murakami, C.M., ConseillerCulinaire, was highlighted, assisted by his top-notchbrigade. Before the flow of remarkable amuse-bouchesand Charles Mignon champagne began, an intronizationand promotion ceremony was officiated by Hayo Maier,Bailli Délégué, and David Tétrault, Argentier Nationaland Member of the Conseil d’Administration.Inducted were Chevaliers William Burnett, TimChimuk, Jeffery Epp and James Smith; Maître RôtisseurTerry Gereta; Maîtres de Table Jason Clarke and LindaLove; Rôtisseurs Cameron Huley and Makoto Ono; Damede la Chaine Carole Masullo. Promotions included DeniseFriesen to Vice-Conseiller Gastronomique; Cameron Grayto Vice-Chargé de Presse; Michael Grimes, RogerKennedy and Ernst Schell to Officiers; Jean-Louis Danguyto Officier Maître de Table; and Maria De Nardi andJoseph Wojakowski to Maîtres Rôtisseur.The calendar of events for 2006 promises a very activeand exciting year for the Manitoba Bailliage. In lateJanuary, our first dinner was hosted by BernardMirlycourtois, Vice-Conseiller Culinaire, at his eponymousrestaurant Mirlycourtois. His classic French cookingmet with rave reviews at this sold-out event. February’sDîner Amical was a highly anticipated evening at therecently opened Gluttons. The restaurant has alreadyreceived accolades as one of Canada’s top ten places toeat, and it will be Rôtisseur Makoto Ono’s first Chaînedinner. The arrival of March will see the Jeunes CommisRôtisseurs competition, followed by the awards ceremonyand dinner at York the Hotel.On January 29, the Winnipeg Free Press wrote aninsightful article highlighting their choices for the top ten14

to Coast to Coast – Coast to Coast – Coast to Coast – Cchefs in Winnipeg. We are proud that the followingChaîne members are part of this illustrious group. Theyare: Takashi Murakami (St. Charles Country Club),Bernard Mirlycourtois (Mirlycourtois), Makoto Ono(Gluttons), Terry Gereta (Mise) and Joseph Wojakowski(Hotel Fort Garry). Also receiving honourable mentionwere Klaus Leiendecker (Breezy Bend Country Club) andGeoffrey Morden (Fairmont Winnipeg).(Left to right) JimJaworski, BailliRégional; DavidTétrault, ArgentierNational; Hayo Maier,Bailli Délégué; and RonCoggan Vice-Echanson,in attendance at theBailliage du Manitoba’sChapitre dinner held atSt. Charles CountryClub in November2005.Jim Jaworski, BailliRégional, (right) thanksretiring board memberClayton Lawrence,Vice-ConseillerGastronomique, for hismany years of dedicatedservice to theBailliage du Manitobaand for his commitmentto the Bailliage’ssuccess along with outstandingassistancefrom Lois Lawrence.Chef TakashiMurakami, C.M.,Conseiller Culinaire, ahappy chef at the conclusionof the Bailliagedu Manitoba Chapitredinner accompanied byhis family — wifeSanae, son Kouki anddaughter-in-lawKirstan.(Left to right) Standing,Sugita Masa, Lois andClayton Lawrence,David Tétrault.Seated, Gordon Sinclairand Athina Panopoulos.(Left to right) Standing,Hayo Maier, RonCoggan, Sue and TerryGereta. Seated, Jimand Susan Jaworski.Hayo Maier, Bailli Délégué, and David Tétrault, Argentier National, gather withnewly intronized and promoted members at the Chapitre dinner for the Bailliagedu Manitoba.Bailliage de l’Alberta Nord – EdmontonOn January 22, 2006, members and their guests dined atthe Crowne Plaza Chateau Lacombe in a room overlookingthe beautiful river valley in Edmonton. We were greetedwith Sumac Ridge Steller’s Jay Brut and an appetizerof honey-glazed smoked Digby scallops with gold beetsalad. The dinner was arranged around a theme ofCanadian cuisine matched with a selection of Pinot Noirsfrom the Okanagan Valley.The soup was a winter squash and celeriac with Arcticmusk ox and partridge berry. The next course waspancetta-wrapped lake trout, whitefish and canola seedand Arctic char with porcini crust and red lentil puree.This was a very special treat that matched superbly with a2001 Stag’s Hollow Pinot Noir Renaissance. The sorbetwas Okanagan apple and organic sage with Screech rumjelly that cleansed the palate beautifully.The main course was sour cherry-glazed Magret duckbreast with sun choked fritter and sweet gale jus, an innovativedish which was partnered with a 2004 BurrowingOwl Pinot Noir, an excellent wine from an excellent yearin the Okanagan Valley.The cheese course was three-pepper tart tatin withBenedictin Bleu, greens and birch syrup reduction, servedwith a superb 2004 La Frenz Pinot Noir Reserve. Thedessert course was a work of art prepared by pastry chef15

La Chaîne – Coast to Coast – Coast to Coast – CoastScott Parker and consisted of green rhubarb Linzer tortewith Saskatoon sherbet and almond tuille on one side anda chocolate silk financier with chestnut and caramel millefeuilleon the other. The match of the 2000 Sumac RidgePipe was outstanding. A 2002 Mt. Boucherie Pinot Noirice wine accompanied a selection of nougats and maplebrandy chocolate truffles.Our professional host was Hans Voegeli, Maître deTable, and our Chevalier hostswere Dr. Walter Yakimets andJohn Mah. The committee alongwith Brian Welsh, Echanson, coordinatedan exceptional dinner forthe members and guests.Executive Chef Jasmine Kobajicaand his team certainly deserve thecredit for elevating the level offine cuisine in our city.Peter Graham, Bailli Régional,welcomes attendees.The evening was enjoyed by alland our 2006 year is off to a greatstart.Bailliage de l’Alberta à CalgaryOn Sunday October 16, 2005, the Calgary Bailliage held itsintronization dinner at the Glencoe Club. Dedicated to thememory of Frank Geider, Bailli Régional Honoraire, themenu featured German or Alsatian cuisine prepared bythe SAIT Hospitality Program students.Paul Mastalir was inducted into the Conseil d’Honneurby David Tétrault, Membre du Conseil d’Administration.The Conseil d’Honneur is a special grade in recognition ofthose members who have excelled in their contribution togastronomy.SAIT students prepareintronization dinner atthe Glencoe Club.Winter Squash and Celeriacwith Arctic Musk Ox andPartridge Berry soup.Okanagan Apple andOrganic Sage with ScreechRum Jelly Sorbet.Sour Cherry-Glazed MagretDuck Breast.Newly intronized and promoted members.Three-Pepper Tart Tatin. Dessert. Selection of Nougats andMaple Brandy ChocolateTruffles.(Left to right) HayoMaier, Bailli Délégué;Paul Mastalir, Membredu Conseil d’Honneur;Norma Mastalir ; andDavid Tétrault, Membredu Conseild’Administration.Paul Gabrielson accepts certificatefrom Peter Graham, Bailli Régional.(left to right) Hans Voegeli, Maître deTable; Executive Chef Jasmin Kobajica,professional host for evening; and PeterGraham, Bailli Régional.Paul Gabrielson, Maître de Table, and staff.Winners of Chaîne Menu Competitionjoin us for dinner.Confrères and guests at the GlencoeClub.16

to Coast to Coast – Coast to Coast – Coast to Coast – C“In Celebration of the Life & Times of Franz Geider”The Glencoe ClubSunday October 16, 2005Heilbutt in westfälischem Schinken auf Fenchel und süß - saurem BlumenkohlHalibut Wrapped in Westaphalian Hamwith Fennel and Sweet & Sour Cauliflower PuréeJardins de Bouscasse White ‘03 MadarinHasenpfeffer in kleinem Kürbis mit IngwersauceBraised Rabbit in Baked Baby Pumpkin with Gingersnap SauceBig Rock WarthogMaultaschen mit Hummerfüllung inHummercremesuppe mit RieslingFreeform Lobster Ravioli in Riesling and Lobster Cream SoupDr. Pauly Bergweiler Estate Riesling ’03 Mosel-Saar-RuwerA good time was had by all.Kümmel - Sorbet mit PumpernickelwürfelCaraway Sorbet with Pumpernickel CrumbleKalbskotelette mit Alpenkräutersauce, Zwiebelkuchen und frischem GemüseMilk-Fed Veal Chop Charbroiled on an Alpine Herb Sauce,Roasted Onion Flan and Seasonal VegetablesCoudoulet de Beaucastel Rouge ’02 Côtes du RhôneWaldpilze mariniert und gebacken in Pergamentpapier auf VogerlsalatWild Mushrooms Marinated andBaked in Parchment with Lamb’s LettuceFaiveley Nuits St. Georges “Aux Chaignots” ’02 BurgundyBayerischer Cambozola, Armstrong Butterkäse und Parksville Raclette mitAprikosenscheiben und ZimtzwetschgenButter Cheese and Cambozola withApricot Schnitzel and Cinnamon PlumsTsantali Mavrodaphne Cellar Reserve NV GreeceSchwarzwälder KirschtorteBlack Forest CakePol Roger “Chardonnay” Brut ’96 ChampagneBeat Hegnauer, Bailli Régional, and Cynthia Findlay, Vice-Conseiller Culinaire,present awards to SAIT Hospitality Program students Kathleen Butler and AndrewMoore.The SAIT Polytechnic Highwood Dining Room was thesite for the Calgary Bailliage Christmas dinner. Theevening featured dishes designed and prepared by theaward winners of the Chaîne menu contest held at thecollege each year.Open to all culinary students in the third semester,twelve students competed. Four won the honour of presentingtheir dishes at the annual Christmas event: RubyVerhoeven, Michael Smith, Kathleen Butler and AndrewMoore. The Calgary Bailliage also sponsored these fourstudents’ attendance at a Chaîne dinner at the GlencoeClub. Executive Chef of the Glencoe Club Dean Kanuit,Chef Grillardin, took the students into the kitchen the daybefore the dinner and had them assist with the preparation.This allowed them to get a first-hand look at whatgoes into preparing a dinner of this magnitude, providingan amazing experience for our young culinarians.Vince Parkinson, Bailli Régional Honoraire withValli Arlette, Vice-Chancelier Argentier.The Main Course!17

La Chaîne – Coast to Coast – Coast to Coast – Coast“A Celebration of Alberta’s Centennial”The Highwood at SAITThursday November 24, 2005Appetizer by Ruby VerhoevenRoasted Breast of Duck with Seared Canadian Foie Gras2003 Castel Sallegg Gewurztraminer, Alto AdigeAll photos by RolandSoup by Michael SmithBison Consommé with Pheasant and Saskatoon Berry Sausage2002 Rudolf Demougeot Monthelie, BurgundyFilet of Pickerel with Sautéed Chanterelles2005 Joullian Chardonnay, MonteryCranberry Mint SorbetMembers in attendance.Main by Kathleen Butler/Andrew MooreAlberta Beef Tenderloin with Rye-Marinated Veal Sweetbreads and Oxtail Jus1996 Punset Barberesco, PiedmontA Tasting of Regional Cheeses: Alberta and Quebec2003 Domaine de Fenouillet Muscat Beames de Venise, RhoneDessert by Ruby VerhoevenWarm Chocolate Cake and Vanilla Ice Cream1998 Candido Aleatico Salice Salento, PugliaPetits FoursBailliage du Val d’OkanaganBack row (left to right): Richard Toussaint, Maître de Table; David Tétrault,Inducting Officer, Membre du Conseil d’Administration; Adolph Illichmann, BailliRégional Honoraire; and Ben Stewart, Chargé de Missions. Front row (left toright): Kalli Brinkhaus, Chevalier; Tony Muresu, Bailli Régional; Helene Scott,Vice-Echanson; and Rainer Wilkins, Chevalier.The Bailliage du Val d’Okanagan enjoyed an excellentChapitre dinner on January 21 at the Manteo Resort inKelowna.This evening saw the retirement of Adolf Illichmann,Bailli Régional since 2000 and the intronization of newBailli Régional Tony Muresu, one of the founding membersof the Bailliage. Adolf was awarded the Bronze Starfor meritorious service to the Chaîne des Rotisseurs, primarilyfor his prodigious efforts to increase the membershipof this small Bailliage.Helene Scott was promoted to Vice-Echanson and BenStewart was promoted to Chargé de Missions. TheBailliage is pleased to welcome new members KalliBrinkhaus, Chevalier; Rainer Wilkins, Chevalier; andRichard Toussaint, Maître de Table. The membership ofthis Bailliage now stands at 25, a wonderful accomplishmentfor a small city.Executive Chef Rainer Foerderer, Chef Grillardin, andhis brigade produced a memorable dinner, accompaniedby well-chosen international wines. From the brioche withwild mushrooms and chèvre to the triple chocolate truffletart, the guests were most impressed by the excellent food,matching wines and attentive service.Bailliage de VictoriaProud to be Canadian ...The newly renovated Brentwood Bay Lodge was the settingfor our October event and our Australian guests weresuitably impressed. As we sipped our welcoming champagne,we saw the evening sky transform the ocean intoshimmering pinks and blues, and eagles put on a show inthe high arbutus. The lodge showcased the view withfloor-to-ceiling glass, highly polished wood and westcoast works of art. Chef Scott Dickson maintained the“proud-to-be-Canadian” theme with dishes that includedsuch national delights as poached Atlantic lobster, westcoast chanterelles and wild mushrooms, prairie filetmignon, Vancouver Island cheeses and Quails’ GateRiesling Ice Wine. A truly memorable evening![NOTE: Chaîne members who are planning to visit our islandmight like to know that the Brentwood Bay Lodge and the AerieResort have teamed up to offer eco-cruises in a glass-domedboat, forest-foraging expeditions and guided tours of theCowichan Valley’s Gourmet Farm, accompanied by cookingclasses with a trained chef.]18

to Coast to Coast – Coast to Coast – Coast to Coast – C“West Coast Style” (left to right)Bill MacDonald, MaryEllenSchrader and John Walton.Around the World...Bailliage de Nanaimo(Left to right) Michael Lawrence andMathew Young from Australia; Gail Gabel,Dame de la Chaîne; and Bruce Homer.Christmas would not be complete without some perspectiveon the rest of the world and our Vice-ConseillerCulinaire, Executive Chef Takashi Ito, came through withflying colours on the occasion of our annual Christmasdinner at the Fairmont Empress. The gastronomic visitincluded such special locations as Italy (prosciutto); India(chicken tandoori); Quebec (foie gras and wild chanterelleflan); Spain (yellow tomato gazpacho); Alaska (crabs andscallops); Japan (junmai ginjo “bizen”); Canada (salmon,buffalo, squab); England (Stilton Yorkshire pudding);wines from France, Spain, South Africa and BC; and culminatedwith a stunning multinational dessert preparedby the pastry brigade. What made the meal so intriguingwas the fusion of traditional dishes with subtle Asianovertones: soy, mizuna, wasabi, star anise, saffron, cardamom,fenugreek, lychee nuts and sesame seeds. Notonly did we have a world tour, Chef Ito’s use of spice wasa tour de force!In MemoriamIt is with deep sorrow that we report the passing of Mme Joan Dale,Dame de la Chaîne. Joan was a twenty-year member of the Chaînedes Rôtisseurs, having been inducted January 1985. Joan attendedmost functions during that period and most recently was at thechampagne extravaganza with her son, Chef Charles Dale. She was aconnoisseur of fine food and wine and always added to the joy andexcitement of an event. She will be greatly missed by all Chaînemembers as well as by all who experienced her grace and charm.The Nanaimo Bailliage ended the 2005 dining season withthree events that showcased the culinary diversity of themid-Vancouver Island area. The area is steadily growingas people move to the island from across Canada andfrom all parts of the world. This influx has not onlybrought us new and diverse dining locations but hasexpanded our entire hospitality industry, as farmers,winemakers, cheese makers, brewers, hoteliers and manyothers have added to our culinary inventory.The Bailliage enjoyed a beautiful weekend on SaltSpring Island. The farmer’s market, fall fair, a tour andtasting at Salt Spring Island Vineyards and at MoonstruckCheese were all diversions enjoyed by members andguests alike. The evening was capped off with a cozy dinnerin front of the giant fireplace at Hastings House. Thedinner started with rare albacore tuna, followed by redpepper and roasted garlic bisque, served with a 2002 KingEstate Pinot Noir. The main was roasted loin of VancouverIsland venison, matched with a 2002 Poplar GroveBenchmark Merlot.October found us in the quaint seaside town ofCowichan Bay in an historic building that now houses theMasthead Restaurant. The evening began on the waterfrontdeck with champagne that we opened with a sabre.The dinner, accompanying wines and service were allexcellent and enjoyed by all members and guests. Thissix-course meal had many highlights including thecaramelized sea scallops served with Secret StoneSauvignon Blanc, Cowichan Bay Farm duck done twoways, venison and local goat cheese.The final event of the year was held in Nanoose Bay atthe Landing Westcoast Grill located in the Pacific ShoresResort. The dining room features a stunning salt wateraquarium and a large open kitchen with wood-burningrotisserie. Menu favourites were the confit of rabbit, thewild salmon carpaccio, matched with a Toasted HeadChardonnay 2003, and the handcrafted BC cheeses. Themain was a delicious dish of braised lamb cheek, confit oflamb shoulder and grilled merguez sausage in a port winereduction, served with a rich 2002 Osoyoos Larose.Course-by-course descriptions were provided by theexecutive chef and appreciated by all.Nanaimo welcomes Chaîne members from across thecountry to join us for our events.Members at the Landing WestcoastGrill. (Clockwise from left) StephenBurchert, Bailli; Michelle Burchert;Dr. David Thompson, Chevalier;Mrs. Kim Thompson; WolfgangRiedel, Chevalier; and UrsulaRiedel, Vice-Chancelier Argentier.Stephen Burchert, Bailli,congratulates Tony Pearson, BailliHonoraire, on receiving his twentyyearservice Commandeur pin.19

Confrériede laChaînedesRôtisseursHayo Maier,Bailli DéléguéMembre Honoraire du Conseil d’Administration,CommandeurConseil NationalDr. Pierre Charbonnier,ChancelierDavid R. Tétrault,Argentier NationalSamir Hanna,Membership DirectorTakashi Murakami, C.M.,Conseiller CulinaireMembre Honoraire duConseil MagistralOfficier CommandeurMembre du Conseild’Administration,CommandeurChancelier Honoraire, MembreHonoraire du ConseilMagistral, CommandeurMichel Busch,Conseiller desProfessionelsCommandeurRoger Baekeland,EchansonCommandeurConstance Gelber,ConseillerGastronomiqueClaire-Marie Jadot,Chargée de MissionsEric Jones,Chargé de Presse20

Baillis ProvinciauxBert Phillips, BailliProvincial de laColombie-BritanniqueKlaus Tenter,Bailli Provincial del’OntarioFritz Painsi,Bailli Provincial desPrairiesJean-Claude Phisel,Bailli Provincial deQuebecOfficier CommandeurCommandeurCommandeurCommandeurBaillis RégionauxBailliage de VictoriaLyle Viereck, BailliBailliage de VancouverDr. Jane Ruddick, BailliBailliage du Vald’OkanaganTony Muresu, BailliBailliage de NanaimoStephen Burchert, BailliBailliage de l’Albertanord (Edmonton)Bailliage de l’Alberta àCalgaryBailliage du Manitoba(Winnipeg)Bailliage de l’Outaouais(Ottawa)Peter Graham, BailliBeat Hegnauer, BailliJim Jaworski, BailliDr. Pierre Charbonnier, BailliOfficier CommandeurBailliage de TorontoH. Ekkehard Herling, BailliBailliage du Quebec(Montreal)Michel Busch, BailliCommandeurBailliage de laNouvelle Ecosse(Halifax)Josie Richard, Bailli21

Upcoming EventsCANADAA=AGM; AA=AGM & Auction; GC=Grand Chapître; CC=Cooking Competition; GP=Garden Party;DA=Dîner Amical; LOM=L’Ordre Mondial; C= Chapître DinnerDate Bailliage Type Location2006Mar 6 Vancouver DA Bishops RestaurantMar 12 Calgary DA Calgary Golf and Country ClubMar 18 Nova Scotia DA TBAMar 19 Victoria DA Paprika BistroMar 19 Edmonton DA DantesMar 20 Manitoba CC The York HotelApr 1 Calgary DA Petroleum ClubApr 1 Okanagan DA “Walk on the Wild Side” LuncheonApr 17 Nanaimo DA Malaspina University-CollegeApr 21 Manitoba DA Red River College, Prairie Lights RestaurantApr 23 Victoria DA Aerie ResortApr 25 Vancouver AA Shaughnessy Golf and Country ClubMay 20 Nova Scotia DA Tempest Restaurant, WolfvilleMay 21 Calgary DA Calgary Marriott HotelMay 27 Nanaimo DA Cruise Ship Event – Serenade of the SeasMay 29 Vancouver DA The Pear TreeJune TBA Calgary DA Rocky Mountain HolidaysJune 3 Edmonton DA NAITJune 4 Victoria DA Lunch at House Piccolo, Saltspring IslandJune 9 Calgary LOM Ranchman’s ClubJune 11 Manitoba DA Manitoba ClubJune 17 Nova Scotia DA Chez Richard prepared by Chef StefanJune 18 Okanagan DA TBAJune 25 Vancouver GP Domain de Chamberton WineryJune 25 Nanaimo GP “Chez Jones” Summer Dégustation & Wine EventJuly 30 Victoria GP TBAAug 20 Edmonton GP The Brintnell’sAug 26 Nova Scotia DA Lamb on the spit - hosted by LeBlanc’s @ Martin’s RiverSept 1- 3 Calgary DA The Fairmont Jasper Park LodgeSept 10 Victoria DA Champagne ExtravaganzaSept 13 Vancouver DA Art Institute of Vancouver (Dubrulle)Sept 16 Nanaimo DA Point No Point ResortSept 24 Manitoba DA “529” WellingtonSept 29-Oct 1 Edmonton DA Jasper Park LodgeOct 6 Okanagan DA Gray Monk WineryOct 15 Calgary DA La Chaumière22

Oct 21 Vancouver C The Sutton Place HotelOct 22 Victoria DA Westin Bear Mountain Victoria Golf Resort & SpaOct 24 Okanagan DA Social at Mission Hill WineryOct 28 Nanaimo DA Mahle HouseOct 28 Nova Scotia DA Fleur de Sel Restaurant, LunenburgOct 29 Manitoba C Fort Garry HotelNov TBA Calgary AGM SAITNov 3-5 Toronto GC Chapître du CanadaNov 18 Okanagan C TBANov 19 Edmonton C Shaw Conference CentreNov 25 Nova Scotia C Prince George HotelDec 3 Victoria C Christmas Dinner at Hotel Grand PacificDec 4 Vancouver DA Cioppino’sDec 16 Nanaimo DA Tigh Na Mara2007Jan 28 Manitoba DA Provençe BistroINTERNATIONAL CHAPITRES AND EVENTSDate City Country Event2006Apr 28-30 Galicia EspagneMay 11-14 Parma ItalieMay 19-21 Bâle SuisseMay 24-28 Hannover AllemagneMay 26-28 Ostersund SuèdeJune 3-4 Londres Grande-BretagneJune 10 Cannes France Assemblée GénéraleJune 15-18 Salzburg AutricheJune 22-25 Athènes GrèceAug 25-27 Tampere FinlandeSept 1-3 Bergen NorvègeSept 1-3 Copenhague DanemarkSept 14 Adélaide Australie Concours International des Jeunes Commis RôtisseursSept 14-16 Adélaide Australie GCSept 22-24 Genève SuisseSept 28-30 Héviz, Keszthely HongrieOct 19-22 Stuttgart Allemagne2007May 18-20 Luxembourg LuxembourgJune 1 - 3 Bad-Ragaz Suisse23

People and Places“Rules of the Table” Just asImportant in 1700’s as TheyAre Today!Catherine the Great has been viewedas one of the great strong women inhistory. Starting out as a youngGerman countess married to the heirto the Russian throne, she accusedher weak and unpopular husband oftreason, overthrew him and wasmade Empress. Once on the throne,she consolidated power, expandedRussian territory, instituted moderngovernment reforms and lavishedmoney on the arts during her rulefrom 1762 to 1796.At the recent Art Gallery ofOntario’s (AGO) exhibition“Catherine the Great: Arts for theEmpire - Masterpieces from TheState Hermitage Museum, Russia”one of the artifacts presented (paintedon a large sign board) was the“Rules of the Table” as set down bythe Empress for her state banquets.While the phraseology is certainly fardifferent than today, the intent isnone the less interesting.* The “Telemachida” was a contemporary Russian poemabout the adventures of Telemachus, son of Odysseus,which contemporaries found tedious and long-winded.RULESFOR THE BEHAVIOUR OF ALL THOSEENTERING THESE DOORS1.All ranks shall be left outside the doors, similarly hats,and particularly swords.2.Orders of precedence and haughtiness, andanything of such like which might result from them,shall be left at the doors.3.Be merry, but neither spoil nor break anything,nor indeed gnaw at anything.4.Be seated, stand or walk as it best pleases you,regardless of others.5.Speak with moderation and not too loudly, so thatothers present have not an earache or headache.6.Argue without anger or passion.7.Do not sigh or yawn, neither bore nor fatigue others.8.Agree to partake of any innocent entertainmentsuggested by others.9.Eat well of good things, but drink with moderationso that each should be able always to always find his legson leaving these doors.10.All disputes must stay behind closed doors;and what goes in one ear should go out the otherbefore departing through the doors.If any shall infringe the above, on the evidence of two witnesses, for any crimeeach guilty party shall drink a glass of cold water, ladies not excepted, andread a page from the “Telemachida” out loud.Who infringes three points on one evening, shall be sentenced to learn threelines from the “Telemachida” by heart.If any shall infringe the tenth point, he shall no longer be permitted entry.✁IMPORTANT - Address Change Notification FormKeep your copy of La Chaîne in Canada coming! Please notify us of any change inyour mailing address by filling in the following form:Name:Address:City: Prov./State: Postal/Zip Code:Please detach and send to:Mr. David Tétrault,Argentier National1404-104 Avenue SW,Calgary, AB T2W 0A6FAX 403 640-295024