57566 La Chaine NL vol 6 iss 1 - la Chaine des Rotisseurs ...

57566 La Chaine NL vol 6 iss 1 ENG:E603-La Chaine NL vol 6 iss 1 4/4/07 11:27 AM Page 20
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People and Places
Christmas in Las Vegas
On December 14, 2006, the Las Vegas Bailliage held its 2006
induction and Chapitre dinner at the Wynn Resorts. This
festive holiday event was attended by a Canadian contingent
including Hayo Maier, Bailli Délégué du Canada.
The evening started off with a champagne reception and
entertainment provided by a chorus of local junior carollers
(including a “Chaîne Sing Along” of The Twelve Days of
Christmas). The members and guests then moved to the
main dining area where they were treated to a unique
treat—the executive chef from each of the Wynn Resort
restaurants contributed one of the dishes featured on the
menu (each accompanied by a specially chosen wine).
(Left to right) Grant Maier, Chevalier; Trish Maier; Hayo Maier, Bailli Délégué du
Canada; Diana Maier, Dame de la Chaîne; Fong Seto, Vice-Chargé de Presse
Honoraire; Norma Seto, Dame de la Chaîne and Judy Seto.
Holiday Gala at the Wynn Resorts
Maine Lobster Salad
Roasted Fennel and Chanterelles
(Chef Mark LoRusso – Tableau)
Brancott Reserve Sauvignon Blanc 2005, Marlborough
Potato Leek Soup
Alba White Truffle
(Chef Philippe Rispoli – Daniel Boulud Brasserie)
Trimbach Reserve Pinot Gris 2002, Alsace
Port Wine-Glazed Turbot
Cauliflower, Porcine and Pancetta
Purple Mustard Sauce
(Chef Rene Lenger – The Country Club Restaurant)
Loring Wine Company “Gary’s Vineyard” Pinot Noir 2004, Monterey
Roasted Rack of Colorado Lamb
Golden Potato Gnocchi
Black Truffle and Mango
(Chef Stephen Kalt – Corsa Cucina)
Chave Côtes-du-Rhône, Mon Coeur 2003, Rhône
Prevail Back Forty 2003, Sonoma
Warm Caramelized Roasted Pear
Black Truffle Ice Cream
(Chef Frédéric Robert – Wynn Las Vegas & Chocolat)
Neige Ice Cider, Quebec
Dark Chocolate Fondant and Milk Jam Croustillant
Praline Ice Cream
(Chef Yigit Pura – Daniel Boulud Brasserie)
Holiday Hot Chocolate with Baileys Mint Chocolate Irish Cream
My Week at Culinary Boot Camp!
Susan Green, Bailli Régional Honoraire de l’Alberta Nord
Susan Green —“ready
to cook, sir!”
The words “culinary boot camp”
conjure up all sorts of images —
military-like discipline, commanding
officers, fatigues, early morning
rituals, KP duty, officers’ mess —
the mind boggles! My week at
Culinary Boot Camp had some of
all of these things. The Northern
Alberta Institute of Technology
(NAIT) decided it should reach out
to the foodies of Alberta by offering
them a one-week, fourteen-hour-per-day course during the
summer. Instructors Ian Campbell and Michael Gobin,
culinary arts instructors, took twenty-four aspiring chefs
(yours truly included) through our paces in the recently
renovated Hokanson Centre for Culinary Arts.
Fully outfitted in professional whites with a camouflage
touch by Chef’s Hat Inc., we made stocks, reductions,
sauces, vinaigrettes, omelettes, breads, brulées, sorbets and
chocolate truffles. We deboned Cornish game hens and
salmon, turned vegetables, grilled steaks to perfection and
learned about plate presentation, ice carvings and table
settings. Four out of the five evenings we went to one of
Edmonton’s premier restaurants (all Chaîne members, by
the way) — Jack’s Grill, Hardware Grill, the Fairmont
Hotel Macdonald and Sorrentino’s — allowing us the
opportunity to enjoy the benefit of years of professional
training so evident in the beautifully prepared and served
dinners.
The final day we arrived at 6 am for the last time that
week to complete the professional practical cooking exam
and to prepare a delicious and showy buffet dinner for
families and friends using many of the skills we had honed
during the five previous days. The evening was topped off
with the presentation of certificates of completion to the
boot camp graduates.
As I look back on it, I find there were many helpful tips
that I have put to good use in meal preparation and entertaining.
The only things lacking now are a beautifully
equipped commercial kitchen in which I can cook and
professionally trained chefs to guide me on a daily basis!
A Special Note: NAIT will be running more Culinary
Boot Camps this summer and will be launching a Pastry
Boot Camp for those foodies with more than one sweet
tooth!
For more info contact: Abraham Wornovitzky,
Marketing and Business Planner, School of Professional
and Continuing Education, Hospitality & CTC, Northern
Alberta Institute of Technology. Telephone 780-378-5064
Email abrahamw@nait.ca Fax 780-471-8377.