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 11:26 AM Page 8
8
National Meeting in Review
Toronto, November 3 - 4, 2006
The Bailliage de Toronto was pleased to host the 44th national meeting and Chapître du Canada on November
3 - 4, 2006. Our National Council, visiting provincial and
regional Baillis and confrères from
across Canada enjoyed a wonderful
weekend of events orchestrated by
Bailli Régional Ekkehard Herling and
his enthusiastic organizing committee.
The weekend began early Friday
morning with the national Jeunes
Commis competition, conducted at
the excellent Humber College facilities.
On Friday evening, a welcoming
Champagne Reception was held at
the beautiful and historic St.
Lawrence Hall (circa 1850) in downtown
Toronto. Six professional member
establishments from the Toronto
Bailliage prepared a tapas menu for
the young competitors and confrères illustrating some of
Toronto’s culinary diversity.
The evening was capped by the awards for the national
Jeunes Commis Rôtisseurs competition. Chef Takashi
Murakami, C.M., Conseiller Culinaire presented the gold
medal and the Fulgence S.E. Charpentier Trophy to Tobias
Grignon of Bacchus Restaurant at the Wedgewood Hotel
in Vancouver, BC. The silver medal was presented to
Steven Lepine of the Calgary Golf & Country Club, while
the bronze medallist was Sylvester Dudek of the St.
Charles Golf and Country Club, Winnipeg.
The National Council meetings were held Saturday
morning in the Nineteenth Floor at the Fairmont Royal
York Hotel. At the conclusion of the meetings, the
National Council and guests enjoyed a wonderful luncheon
at the York Club hosted by Toronto Bailli Régional
(and York Club General Manager) Ekkehard Herling and
Executive Chef Jason Thede. Completed in 1892 as a mansion
for George Gooderham, president of the Gooderham
and Worts Distillery (and described as the wealthiest man
in Ontario at the time), this sprawling Romanesque revival
style building, with its corner tower and porte-cochere, is
embellished with round-arched openings and elaborate
sandstone detailing. The interiors are equally elaborate
with an impressive three-story staircase, mahogany
inlayed parquet floors and finely detailed wood finishes.
The property has been the site of the York Club since 1910.
After the luncheon, Bailli Herling and his staff
conducted tours of the facility, including the extensive
wine cellars.
On Saturday evening, Hayo Maier, Bailli Délégue
and David Tetrault, Argentier, Membre du Conseil
Host Hotel -
The Fairmont Royal York.
Welcome Reception
St. Lawrence Hall
Establishment: EN VILLE
Tamarind and Galangal Sautéed Abalone on Lotus Root Chip
Duck Tongue Cocktail with Coriander Lime Oil and Purple Radish Sprouts
Establishment: THE YORK CLUB
Pacific Chanterelle Cream with Thyme Scented Brioche Croutons
Olympia Oysters on the Half Shell with Beet Mignonette, Cucumber and
House made Flax Crackers
Establishment: LINDA’S
Mieng Kum
Grilled Fish Fillet in Banana Leaf
Veal Flank and Tripe in Curry Sauce
Establishment: MARK PICONE
Neufeld’s Spelt Flour Gaufrette, Forsyth Farm Pulled Pork, Apricot Maple Glaze
Spiced Grimo Hazelnut and Monforte ‘Belle’ Carré, Persimmon Sorbet,
Tahitian Vanilla Bean Cream
Establishment: JAPAN DELI
Baked New Potato with Sweet Miso Paste
Japanese Steamed Egg Custard with Seafood
Establishment: THE NATIONAL CLUB
Toronto skyline.
Red Delicious Blown Sugar Apple filled with Valronha Chocolate Bavarian
Shredded Phyllo Brûlée Napoleon with Port Poached Prunes
Platter of assorted Chocolate Pralines
Lisa and David Levy
sample the Pacific
Chanterelle cream
from Jason Thede,
Executive Chef of the
York Club.