E897-La Chaine NL vol 7 iss 2 - la Chaine des Rotisseurs, Bailliage ...

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle Ecosse
(Submitted by Josie Richard, Bailli Regional)
Our Bailliage has been active in the last six months. On
March 15, 2008, we held our Black Tie Dinner at Chives
Canadian Bistro in Halifax, Nova Scotia, which was
orchestrated by Chef Craig Flinn. He is the founder, proprietor,
and one of the newest members of our Bailliage.
Chef Craig earned his Bachelor of Arts (BA) degree from
Saint Mary in 1993 and obtained his Culinary Arts
diploma at the Canadian Culinary Institute, PEI. He
subsequently went on to Europe where he was trained in
classical French European cuisine and worked at London’s
famed hotel The Savoy. His restaurant has won several
awards, including being named as Canada’s Top New
Restaurant in 2002 by enRoute and included in Canada’s
Top 100 Restaurants in Wine Access magazine in 2007. He
won the bronze medal in the 2008 culinary competition for
the NS Gold Medal Plate event. He is also an author of
cookbooks and the chef-in-residence on the Main Street
radio show. Chef Craig and his team delighted our members
with his culinary talents and what a dinner it was!
On April 24-27, 2008, four members from our Bailliage
(the Richards and MacIntoshes) attended the Grand
Chapître held in Bermuda. The camaraderie we were
accorded was superb and we had a phenomenal gastronomic
experience, which we enjoyed tremendously!
Thanks to Josée Roy-Froncioni, Bailli Délégué of Bermuda,
for being such a gracious host.
On May 31, 2008, the Nova Scotia Bailliage held the
Jeunes Commis competition at the Nova Scotia
Community College, School of Culinary Art. This was a
black box competition, coordinated and organized by Chef
Christophe Luzieux, a fellow member and the executive
chef of the World Trade and Convention Center. There
were five competitors from the following establishments:
Vincent Scigliano and Matthew Pennell (Prince George
Hotel), Jennifer Turner and Brian Mason (Windows,) and
Laurie Zwicker (Chives Canadian Bistro). The winner was
Vincent, who has been working at the Prince George Hotel
for the last two years. He will represent Nova Scotia at the
national competition in October 2008.
Several members of our Bailliage attended the Taste of
Nova Scotia Fundraising Dinner to support fellow professional
Chaîne members who have been invited to present
a Nova Scotia dinner at the James Beard Foundation in
New York City, August 7, 2008. Chaîne members who are
part of the Nova Scotia delegation include Chef Craig
Flinn (Chives Canadian Bistro), Chef Michael Howell
(Tempest), and Chef Martin Ruiz Salvador (Fleur De Sel).
The dinner was superb and the event was most enjoyable!
On June 14, 2008, we held our annual Black Tie Dinner
at the Tempest Restaurant, Wolfville, Nova Scotia. This
was orchestrated by our Chaîne member Michael Howell,
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who is the executive chef and owner of this nationally
renowned restaurant. Chef Michael was recently referred
to as one of Canada’s superstar
chefs in an article by WISH
magazine. He is currently the
food editor of the Lifestyle Nova
Scotia magazine. The attendance
at this annual dinner attests to the
appreciation and enjoyment of
Chef Michael’s culinary talents.
Chef Craig Flinn.
Competitors for the Jeunes Commis competition for Nova Scotia (left to right):
Matthew Pennell (Prince George Hotel and Gio Restaurant); Brian Mason (World
Trade and Convention Center, Windows Restaurant); Vincent Scigliano, Jeunes
Commis winner (Prince George Hotel and Gio Restaurant); Jennifer Turner,
(World Trade and Convention Center, Windows Restaurant) and Josie Richard,
Bailli Régional (front).
Bailliage du Montréal
(Submitted by Jean-Claude Phisel,
Bailli Provincial du Quebec)
Le Concours des Jeunes Commis Rôtisseurs a eu lieu le 26
juin 2008 au Collège Lasalle auquel participaient 7 candidats
(Hôtel Château Frontenac, Hôtel Le Reine Elizabeth,
Hotel Hilton Bonaventure, Club Chasse et Pêche (2),
Collège Lasalle et le Club 357c). Le gagnant est M Raphaël
Secours du Fairmont Château Frontenac. Les juges étaient
Madeleine Létourneau, Jean-Claude Phisel, Madeleine
Rocheleau, Jean-Michel Lacroix, Alain Pignard et
Raymond Durier. M Michel Busch supervisait le bon
déroulement du concours.

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Bailliage de l’Outaouais (Ottawa)
(Submitted by Dr. Pierre Charbonnier, Bailli Régional)
Brookstreet Hotel, Chapître (October 19, 2007)
Pétoncle de la reine Charlotte
Côtelette braisée à la Coréenne
Micro pousse, porieaux croustillant, poudre de lime et argrume
Riesling off-dry, 2006, VQA, Huff Estates, Prince Edward County, Ontario Canada
Sphère de truffe et foie gras
Suspension de champignons sauvages
White Port, W.J. Graham’s, Portugal
Morue sous vide, soupçon de fume de cerisier sauvage
Asperge en ficelle, double consommé de canard
Pinot Noir ‘first growth’, 2002, VQA, Reif Estates,
Niagara on the Lake, Ontario, Canada
B.B.G.
Poivre noire, beurre noisette, gratine de murs sauvages
Queue de homard en pointe
Joue de morue, oignon perle braise
Pouilly-Fuissé, 2005, Domaine Thibert Père et Fils, Burgundy, France
Dégustation de 4 fromages de Lanark
Bonnechere, Dalhousie, Highland Blue, Madawaska
Ratafia, 2007, VQA, Peninsula Ridge, Beamsville, Ontario, Canada
Baba au cidre de glace
Figue infuse au thé de jasmin, gelato de jasmin
Vidal first frost, 2006, VQA, Huff Estates, Prince Edward County, Ontario, Canada
L’Orée du Bois (May 1, 2008)
Petit éclairs
Café ou thé
Apéritif au choix
Crevettes en salade de vermicelle, julienne de légumes au gingembre
et à la coriandre, champignons boutons marinés et huile d’avocat
Portugal, Albis José Maria Fonseca 2006
Consommé de gibier aux flammulines de M. Marineau et ciboulette
Suprême de caille laquée, gratin de poireaux au gruyère,
jus simple monté au beurre noisette
Château Mauléon, Côtes du Roussillon 2005
Sorbet à la citronnelle et thé à la Bergamotte
Pavé de cerf de Boileau de M. Serré, mariné à la lie de vin rouge,
sauce poivrade au chocolat amer, parmentier à l’ail rôti et Portobellinis,
pomme caramélisée à la confiture de sureau, asperges
Bo-vin, Limoux 2005, Importation privée
Feuilleté de Fourme d’Ambert, Cantonnier et Cheddar de l’Isle aux grues,
aux coings et raisin muscat
Niagara Chardonnay, Henry of Pelham 2005
Crème brûlée aux pommes caramélisées et compote à la vanille,
croustillant au sucre d’érable, crème de pomme.
Pinnacle (Calvados et Cidre de glace)
Ballotin de chocolats à emporter
Le Bailli et Maitre DELAGE felicitent le Chef-Proprietaire du Restaurant L’Oree du
Bois et son excellente Brigade.
Delta Ottawa Hotel (June 12, 2008)
Amuse-Bouches
Champagne Brut NY – Montaudon, Champagne, France
Consommé à la tomate ancienne et ses perles d’anis
Homard et asperges des fermes “Acorn” en terrine
Salade de melons, radis et concombres
Riesling 2005 – Mittnacht Klack, Alsace, France
Morue Noire de Pacifique laquée à l’érable et sa robe de prosciutto
Fèves du Paradis et poireaux printaniers,
émulsion d’argula sauvage
Sancerre 2006 – Domaine de la Villaudiere, Loire Valley, France
Salade glacée à la Mangue et au raisin et son parfum de menthe
Granite de thé vert
Longe de venaison des Fermes “Bearbrook” rôtie à petit feu
Doigts de pommes de terre au sel marin,
ses morilles et ses légumes organiques miniatures,
jus de cerisettes de Virginie
Crozes Hermitage 2005 – Château Curson, Northern Rhone, France
Pavé Chocolaté a l’effluve d’espresso
Gelato de noisette, fraises “du coin,”
croquant a la sésame et aul lin
Sauternes 2003 – Château Bastor Lamontagne
Mignardises
Messieurs Basille, Renault & Janson avec le Bailli.
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Bailliage de l’Outaouais (Ottawa) continued
Maitre Lavigne & Madame Lavigne.
Madame & M. Ferreira (VP&DG, Delta).
CONCOURS DES JEUNES COMMIS RÔTISSEURS
(June 21, 2008)
Grâce a la généreuse collaboration du Restaurant
SIGNATURES, un des meilleurs de notre région (5
Diamants CAA-AAA), qui fait partie de l’Institut d’Art
Culinaire Cordon Bleu, notre Concours a été organisé le
21-6-08 par les Professeurs FAURE, GUIET et BAQUE.
C’est Mariane WEBER du Restaurant Baccara au Casino
Lac Leamy qui a gagné par 2 % sur Chloë Blanche
CHANDLESS du Restaurant SIGNATURES.
Les Juges Messieurs FAURE, DELAGE, RENAULT et Madame APRIL en plein travail.
Devant les Juges, le Bailli felicite la gagnante Mariane WEBER a sa droite et sa
concurrente Chloe CHANDLESS (tres proche a 2 % du total des points).
Quelques plats tres reussis.
Le Bailli remercie les Juges de cuisine.
Le Bailli entre Mesdames M.WEBER & C.CHANDLESS.

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Bailliage de Toronto
(Submitted by Douglas Hall, Vice-Chancelier Argentier)
Held at Humber College on Saturday, May 17, 2008 the
regional Jeunes Commis competition had six competitors.
Organized by Toronto Bailliage Conseil members John
Cordeaux (Director Food and Beverage of the Fairmont
Royal York Hotel, Vice-Conseiller Culinaire) and Scott
Riess (Executive Chef of the Toronto Golf Club, Chargé
de Missions), the recipient of the trophy and bronze
medal was Melissa Salas, who will go to the national
Canadian competition in Quebec City to compete for the
gold medal. The winner in Quebec City will represent
Canada at the international competition in 2009, at the
Culinary Institute of America.
Commis competitors at work in the kitchen.
Organizers John Cordeaux, Vice-Conseiller Culinaire, and Scott Riess, Chargé de
Missions, reviewing the scores.
Cordeaux collecting the kitchen judges results.
Trophy and certificates for competitors.
Winner Melissa Salas plating her appetizer.
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Bailliage de Toronto continued
Four of the nine tasting judges at work.
John Cordeaux presenting winner Melissa Salas with the trophy.
Kitchen judges watching presentation of the certificates to the six competitors.
Photographs courtesy of Lisa Riess.
Bailliage du Manitoba
Winning Appetizer:
Dungeness Crab Ravioli with
Artichoke Cream Sauce,
Leek and Fennel Jam.
Winning Main Course: Duo of
Cornish Hen, Pancetta-Wrapped
Breast and Braised Thigh,
Roasted Root Vegetables with
Potato Pave and Pan Jus.
Winning Dessert: Chocolate
Hazelnut Dacquoise,
Warm Cherry Compote and
Spiced Orange Granité.
(Submitted by Cameron Gray, Chargé de Presse)
The Manitoba Bailliage has begun 2008 in exceptional
culinary fashion. We have enjoyed a busy Dîner Amical
schedule, which has included the following events:
• A January Thai-themed dinner hosted at a local Thai
restaurant, complete with authentic cuisine, servers in
Thai traditional costumes, Thai vegetable carvers and
traditional Thai dances.
• In late February a Luxe Dîner Amical hosted by Takashi
Murakami CM, Conseiller Culinaire, at St. Charles
Country Club. Chef Murakami procured rare and delicate
culinary treats, paired with spectacular wines, the
likes of which the Bailliage has never before enjoyed.
He and his brigade prepared the various courses to

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perfection to the delight of all in attendance — all in all
an unforgettable evening.
• Our annual Jeunes Commis Rôtisseurs competition,
coordinated by Bernard Mirlycourtois, Vice- Conseiller
Culinaire, where six local young chefs competed, with
the winner Melissa Makarenko from The Fairmont
Winnipeg Hotel emerging as the winner. In October
Melissa will be off to Quebec City to compete in the
national Jeunes Commis Rôtisseurs competition.
• The annual Red River College Scholarship dinner,
hosted by Tom Pitt, Chef Rôtisseur, who is an instructor
in the Culinary Arts program at RRC. Each year the
students under the guidance of Chef Pitt host and serve
a Diner Amical to our Bailliage. This year three scholarships
of $1,000 each were awarded to deserving
students.
• A spring Dîner Amical was hosted by Terry Gereta,
Maître Rôtisseur, and his wife Sue at their restaurant
Mise. Terry features local product in his cuisine and this
spring dinner was perfectly timed for the optimum
availability. All in attendance enjoyed Terry’s work.
Interest in the dinner was evident by the necessity to
host dinners on two consecutive nights to accommodate
all members. Thank you to Terry and Sue for this
undertaking.
• The l’Ordre Mondial Manitoba group, under the guidance
of Michael Grimes, Vice-Echanson, and assisted by
Jason Clarke, Maître de Table Restaurateur, have hosted
two events this year. Each fashioned similarly, local
l’Ordre Mondial members were able to nominate wines
they felt were the best daily drinking white wines and
then for the second event, the best daily drinking red
wines. Nominated wines were sampled with tasting
guidance, and the winners were enjoyed by all in
attendance.
(Standing, left to right) Rick and Ida Bel, John and Linda Alexander (seated,
left to right) Brandi Field and Jim Jaworski, Bailli Régional, all enjoy the Luxe
dinner at St. Charles Country Club.
• The fall l’Ordre Mondial event will feature a glass
tasting, where wines will be sampled in various glasses
to determine a preference.
The calendar of events for the remainder of 2008
continues to be very active and exciting: a summer
Garden Party BBQ at the Mancini residence, a Dîner
Amical at Yujiro featuring traditional Japanese cuisine
and the year culminating with our annual Chapître
Dinner at the newly renovated Manitoba Club, where
new members will be inducted and awards presented.
(Left to right) Chef Costa, Jane and Bruce Robinson, Jason and Nicole Clarke
enjoy the reception prior to the Luxe dinner.
Bernard Mirlycourtois, Vice-Conseiller
Culinaire, who coordinates the annual
Manitoba Jeunes Commis Rôtisseurs
competition, presents the 2008
winner, Melissa Makarenko from The
Fairmont Winnipeg Hotel, with the
trophy.
(Left to right) Evelyne and Roy
Fondse and Denise Friesen enjoy the
reception prior to the Luxe dinner.
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Bailliage du Manitoba continued
Red River College Scholarship dinner (back row, left) Tom Pitt, Chef Rôtisseur, who is an instructor at RRC in
the Culinary Arts program, along with his brigade of culinary and service students who hosted the 2008
Scholarship dinner with outstanding cuisine and service.
Jim Jaworski, Bailli Régional, and Denise Friesen, Vice-Conseiller Gastronomique,
present scholarships from the Manitoba Bailliage to the student recipients at the
RRC Scholarship Dinner.
Manitoba Bailliage members and their guests enjoying the spring Dîner Amical at Mise.
Jim Jaworski, Bailli Régional, thanks Chef Takashi
Murakami, Conseiller Culinaire, for his work in
creating an exceptional Luxe dinner, hosted at
St. Charles Country Club.
Manitoba Bailliage members and their guests enjoying the spring Dîner Amical at
Mise.

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Bailliage de l’Alberta Nord – Edmonton
(Submitted by Ray Baril, Chargé de Presse)
Do too many chefs spoil the velouté?
On March 2, 2008, the Alberta Nord Baillage was the
benefactor of a unique culinary experience hosted by
Simon Smotkowicz and the Shaw Conference Centre.
Culinary Team Canada and Culinary Team Alberta came
together to fine-tune their creative skills in preparing for
international competition. Culinary judges were also
present for training purposes.
The event was held in the kitchen of the Conference
Centre, where the guests were allowed to mingle with the
chefs. This writer/photographer was allowed to roam
freely through the entire kitchen during the entire event.
It was a spectacular event that will be very difficult to
surpass.
The first three courses were prepared by the Culinary
Team Alberta and included as a starter a northern white
bean and duck veloute with saucisson foam, smoked sundried
cherry sausage and legume salad with shaved foie
gras, accompanied by a 2006 Domaine de Triennes Rosé.
Then followed a rouillie crusted olive oil–poached sable
fish with saffron yellow pepper broth, spot prawn and
savoy clams, partnered with a 2004 Barnes Buecher
Gewurztraminer Hengst. Culinary Team Alberta finished
with a wild blueberry champagne sorbet.
Culinary Team Canada prepared the last three courses,
which included a cured trout, trout roe mayonnaise with
lobster globe, scented ravioli, pickled golden beets and
warm tomato gelee, matched with a 2004 Dujac Morey
St. Denis blanc. This was followed by a truffle-larded beef
tenderloin with heart, kidney and sweetbread terrine,
potato cannelloni, foie gras foam and sauté of apple and
hazelnut, leek press with natural reduction, complemented
with a 1998 Virginie de Valandraud. The finishing
touch included a white wine–poached pear, mascarpone
praline with chocolate beignet, warm orange cake,
calvados toffee apples, red currant and basil parfait,
paired with a Warres 10 year Otima.
It was a most memorable evening. To answer the
question “do too many chefs spoil the velouté?” - not at all,
certainly not these chefs.
Culinary Team Canada receives their instructions.
Ready for action. Everyone gets to work!
The chefs prepare the beef tenderloin.
(Left to right) Peter Jackson; four Culinary Team Canada leaders; Peter Graham;
and Simon Smotkowicz.
Truffle larded beef tenderloin.
Blueberry champagne sorbet.
Peter Graham (left) listens to the
head of the Culinary Team Canada.
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Bailliage de l’Alberta Nord – Edmonton continued
Unseasoned Chefs host NAIT event
On June 6, 2008, seven recent graduates from the 2008
class of the renowned culinary school at the Northern
Alberta Institute of Technology prepared an exceptional
meal for the members of the Alberta Nord Baillage.
Although all were employed full time, they took this
opportunity to hone their creative culinary skills.
The dinner consisted of a birch syrup-glazed cedarsmoked
sablefish with grapefruit beurre blanc, pea shoot
salad and black sesame cracker accompanied by a 2006
Robert Foley Pinot Blanc. This was followed by roasted
wild boar and pan-seared sweetbreads with a fig compote
with port reduction, paired with a 1999 Boscarelli IGT.
The main course was comprised of a veal chop and
braised bison short rib with rosehip-fireweed honey glace,
mushroom ragout, Yukon gold and parsnip mash and
vegetables of the season, served with a 2005 Pahlmeyer
Pinot Noir. This was followed by chevre noir and piave
vecchio, matched with a 2003 Notaio Il Repertorio
Aglianico. The meal finished with a Meyer lemon
Bavarian with rum caviar, raspberry sorbet and ice winemarinated
Alberta berries, accompanied with a 1988
Boscarelli Vin Santo.
NAIT has hosted similar exceptional events on a
biannual basis, winning the Best Dish of the Year award
for 2006, which was presented at this event for the lamb
loin in wild rice mantle venison chorizo sausage. The
young chefs, although presently unseasoned, will no
doubt become seasoned reputable chefs. The members of
the Baillage wish them success in their respective careers.
Peter Graham presents Best Dish
award.
Veal Chop and Braised Bison Short
Rib.
A young chef presents a course.
Meyer Lemon Bavarian.
The young chefs listen to the accolade.
Bailliage de l’Alberta à Calgary
(Submitted by Mel Miners, Chargé de Presse)
Peter Graham presents dinner
plate to NAIT culinary head
instructor Randall Stasuk.
Under the direction of Executive Chef Felix Pfister, The
Fairmont Chateau Lake Louise hosted twenty-nine
members and guests of the Bailliage de l’Alberta à
Calgary for a Dîner Amical on Saturday, May 3, 2008. The
dinner was held in the spacious, well-appointed Victoria
Room, offering a commanding view of the still-frozen
Lake Louise and the awe-inspiring Victoria Glacier.
Upon entering, guests were offered a glass of nonvintage
Henry of Pelham Cuvee Catherine Brut from the
Niagara Region of Ontario. This very fine example of
Canadian sparkling wine not only invigorated the palate
but also became a perfect foil for the subsequent hors
d’oeuvres. Peppered bison tenderloin carpaccio and
sesame-crusted ahi tuna loin made the first forays in
curbing appetites developed from the day’s vigorous
lakeside slogs.
Once seated it became apparent that the approach of
spring was the theme of the dinner. A simple, yet elegant,
bouquet of alstroemeria adorned each table. A cleverly
created first course of nage of British Columbia nettles
with a poached egg and a slice of wild boar bacon

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presented in a unique white three-sided bowl provided a
colour contrast that immediately invoked the image of a
spring flower. The Cuvee Catherine successfully carried
through this course by offsetting the saltiness of the bacon.
A rabbit and king oyster mushroom terrine with apple
charlotte, served on a distinctive wave-shaped plate,
arrived next. The terrine was obviously a very labourintensive
creation, which included such elements as
trumpet mushroom-wrapped rabbit pieces. A premier cru
Chablis, 2004 Domaine Laroche Vaucopins, was a fabulous
choice for this dish.
As the sun began setting behind Mount Victoria, table
bouquets were replaced by candelabras. Everyone’s attention
was soon focused on glasses of 2006 Einaudi Dolcetto
Di Dogliani, the tannins in the wine providing an early
clue that the next dish would require some saltiness to
provide appropriate balance. Maintaining a comfortable
pace to the meal, the servers soon presented a dish of
potato gnocchi, tomato and sea urchin casserole with veal
tongue carpaccio and rucola pistou.
The lemon-like citrus flavour of the yuzo sorbet-fennel
float prepared our palates and heightened our expectations
for the main course. The Joseph Drouhin Cote de
Beaune Villages 2005 was a great partner for the symmetrical
presentation of Espelette pepper-dusted seared magret
duck slices held up by a lone pearl onion, all resting on a
bed of allspice-braised yam and accompanied with a
bigarade sauce.
After the main course the candelabras were replaced
with chocolate sculptures of spring flowers extending from
painters’ palettes and highlighted with a large, white
chocolate bloom. It was simply brilliant and further
amplified the theme of spring while providing a segue to
the dessert course of dark chocolate and coconut delice,
raspberry sorbet, passion fruit beurre blanc paired with
Taylor Fladgate Late Bottled Vintage Port.
At this point Chef Pfister’s staff entered the room to a
much-deserved standing ovation. During the accolades
praise was given for the marvellous setting, flawless
service, and skilfully prepared and creatively presented
meal. Special mention was made of the exceptional wine
selections that complemented every dish. In the tradition
of this Bailliage, plates were presented to Executive Chef
Felix Pfister and to Director of Banquets Rhonda Frazee.
In a twist to the customary format of a Dîner Amical,
members and guests then retired to an adjacent sitting
room to enjoy the Chef’s Cheese Reception. The evening’s
convivial atmosphere extended effortlessly to the reception
and most of the group became absorbed in lively
conversation around the fire. In summation, the
Fairmont Chateau Lake Louise not only satisfied but also
surpassed the expectations of this well-seasoned group of
connoisseurs.
(left to right) Mayah Alima, Director of Human Resources the Fairmont Chateau
Lake Louise; Chef Rôtisseur Kenneth Titcomb, The Ranchmen’s Club; Angela
Titcomb.
(Left to right) Guy Bittner, Director Food & Beverage, The Fairmont Chateau Lake
Louise; Hervé Collet, Vice-Chancelier Argentier Honoraire; Paul Mastalir, Membre
du Conseil d’Honneur, Tamara Quinn, Assistant Food & Beverage Manager, The
Fairmont Chateau Lake Louise.
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Bailliage de l’Alberta à Calgary continued
Attendees anticipate the start of proceedings with animated conversation.
Nage of British Columbia nettles with a poached egg and a slice of wild boar bacon.
Rabbit and king oyster mushroom terrine with apple charlotte.
Potato gnocchi, tomato and sea urchin casserole with veal tongue carpaccio and
rucola pistou.
Espelette pepper-dusted seared magret duck slices.
Chocolate sculptures.

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Dessert course: dark chocolate and coconut delice, raspberry sorbet, passion fruit
beurre blanc.
Some of the wines.
(Left to right) Bill Savin, Bailli Régional Honoraire; Robert Savin, Chevalier; Roger
Smith; Fong Seto, Vice-Chargé de Presse Honoraire, enjoy the Chef’s Cheese
Reception.
Bailliage du Val d’ Okanagan
(Submitted by Helene Scott, Bailli Régional)
The Fairmont Chateau
Lake Louise Executive
Chef Felix Pfister is
presented with the
Chaîne Plate by Terry
Gudzowsky, Vice-
Echanson Honoraire.
Under the direction of Helene Scott, Bailli Régional, and
Executive Chef Michael Allemeier, Vice-Conseiller
Culinaire, the Okanagan Bailliage held its first regional
Jeunes Commis Rôtisseurs competition on May 31, 2008.
The competition was held at the Okanagan College and
was a great success, with ten young chefs competing for
the Chaîne bronze medal. The winner of this competition,
Ms. Robyn Sigurdson, works in Kelowna for Chef Rod
Butters and Chef Bernard Casavant. Robyn will now
compete in the national competition in Quebec City in
October.
Bailliage de Vancouver
Vancouver Member Wins Coveted Order of British
Columbia Award
World-renowned chef Bruno Marti has been awarded the
Order of British Columbia, BC’s highest honour, Lieutenant
Governor Steven Point announced. He is one of fifteen
British Columbians who will be recognized for their
extraordinary contributions to the province. The owner of
the Ladner fine dining establishment La Belle Auberge is
known for his commitment to young culinary talent in
Canada. Bruno currently coaches the CCFCC National
Culinary Team that will compete at the World Culinary
Olympics in Erfurt, Germany, in October.
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Bailliage de Victoria
(Submitted by Marilyn McNamara, Chargée de Presse)
Inn at Laurel Point
Scott Hoadley, Maître Hotelier, and Executive Chef Brad
Horen, Maître Rôtisseur, hosted the Bailliage de Victoria
on June 8, 2008 at the Inn at Laurel Point in the Terrace
Room Patio, overlooking the Japanese gardens and the
harbour. The dinner was exceptional in its elegant
presentation and excellent service. Chef Horen, from
Calgary’s Catch Restaurant, now running the inn’s new
restaurant, introduced some of his new menu items at our
Dîner Amical.
Dinner began with Salt Spring Island goat cheese and
parsley root parfait, paired with Kim Crawford
Marlborough Sauvignon Blanc, followed by spring pea
risotto and crispy sweetbread with Domaine Lafond
Roc-Epine Tavel Rose. The sorbet was presented as a
frozen lollipop — lots of fun. Although Chef Horen is
new to Victoria, clearly he is familiar with local specialties.
The pan-seared sablefish with Dungeness crab and
mascarpone tortelloni, sautéed apple and fennel, and
celery root nage was a stunning dish and well paired with
Domaine Christian Moreau Chablis 1er Cru. Dessert
included various delicacies and seasonal fruit, served
with Banyuls Prestige. Everyone enjoyed the pairing of
wine and food.
Colin Mantell, Bailli Régional, and Tamaki Calder,
Dame de la Chaîne, presented the kitchen brigade with
Chaîne certificates, and the amicable evening finished
with tiny boxes of hand-made truffles for the drive home.
(Left to right) Executive Chef Brad Horen, Maître Rôtisseur; Laurel Point Inn Hotel
Manager Scott Hoadley, Maître Hotelier.
Chefs with tiny boxes of delights for the guests.
(Left to right) Dr. Frank Kemble, Vice-Echanson, with his wife Norma; Lynn
MacDonald, Vice-Chargée de Missions with her husband Bill; Chris Schrader,
Officier, with his wife Mary-Ellen.
The Terrace Room, Laurel Point Inn.
All photos by Roland

to Coast to Coast – Coast to Coast – Coast to Coast – Co
Scott Hoadley, hotel manager at the Laurel Point Inn, and his wife Marion.
(Left to right) Emanuela Bourne; Mary-Ellen Schrader; Marilyn McNamara, Vice-
Chargée de Presse.
Pan-Seared Sablefish.
Hotel Grand Pacific
The Canadian culinary experience is enriched by its cultural
heritage and this was certainly evident in the dinner
prepared for the Victoria Bailliage in celebration of the
Chinese New Year. Executive Chef Rick Choy, who is
from Hong Kong —a former owner/operator of a Toronto
Pan-Asian restaurant and now with the Hotel Grand
Pacific — created a menu where “East meets West”, incorporating
traditional Chinese delicacies with West Coast
ingredients. Emory Haines, Maître de Table, who is the
sommelier and director of operations at the Hotel Grand
Pacific, assisted with the “perfect pairings”.
The evening was off to a great start with a selection of
Asian appetizers and Mumm NV Brut. The dinner
continued the East/West theme with a clam and black
bean tasting: geoduck clam with black bean and citrus
vinaigrette; manila clams with Chinese sausage and
fermented black bean; and clam broth with black bean
tofu. Trimbach Pinot Gris Reserve 2003 went well with the
tasting. A traditional Chinese dish of Peking squab and
green onion pancakes followed, served with a torchon of
foie gras, plum and kumquat sauce and baby lettuce. The
general consensus was that the Riesling (Kilikanoon
“Mort’s Reserve” Watervale Riesling, 2006) paired well
with the Asian flavours. None the less, we really enjoyed
sipping chilled sake (Komo Dake no Sake) with the miso
and mirin- marinated pork belly, which was accompanied
by dried mushroom ragout and a Chinese steamed bun.
Asian pear and tea ice prepared our palates for the next
outstanding course: roasted venison with goji berry sauce
and taro root fritters with Chinese ham, served with
Pirramimma Petit Verdot 2004. The dinner came to a
perfect conclusion with pistachio cake with green tea and
jasmine mousse and rose petal syrup. This was well
paired with the Japanese plum wine, Ume. The evening
finished with a selection of the very finest Chinese looseleaf
teas.
The Hotel Grand Pacific’s dinner was a real fusion of
East and West — interesting, varied, delicious, creative,
and lots of fun — a truly memorable occasion enhanced
by the perfectly choreographed movements of the serving
staff. The dinner was beautifully executed. Gun Hay Fat
Choy — may prosperity be with you through out the
year!
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La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de Victoria continued
Colin Mantell, Bailli Régional, thanking service staff.
Emanuela Bourne, spousal guest; Erin O’Grady, member guest; Janis Reimche,
Maître Sommelier; Tamaki Calder, Dame de la Chaine; Lore Roach, Dame de la
Chaine.
Marilyn McNamara, Chargée de Presse, enjoying the hospitality of the Hotel
Grand Pacific.
Mary-Ellen Schrader, spousal guest, enjoying Peking squab.
The dinner was beautifully executed.