Amelia Island Bailliage’s founders Bill Palin and Garry Fehrman
CAMARADERIE of theTABLE
Gathering regularly in homes and local restaurants, the Amelia Island Bailliage of La Chaine du Rotisseurs celebrates the camaraderie of the table and the finest food and wine. BY JULIE SIMMONS • PHOTOS BY SHERRY CARTER
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n Amelia Island, we love a celebration, and a special group of local residents finds unique occasions to gather together and celebrate, such as, in July, Argentina’s Independence Day. A dedicated group of gastronomes, La Chaîne Bailliage de Amelia Island is part of La Chaîne des Rôtisseurs™ International, the world’s oldest food and wine society, and they celebrate good company, fine wine, and extraordinary cuisine. With a long history dating to 1248 in France, the Confrerie de la Chaîne des Rôtisseurs was founded to cultivate and develop the culinary arts. Today, it is the largest and most prestigious culinary organization in the world, with more than 21,000 members in 80-plus countries, and around 130 bailliages, or chapters, and 6,000 members here in the United States. The goal of the bailliages is to bring together people who are passionate about sharing extraordinary culinary experiences. Amelia Island Bailliage’s summer Argentinian event was hosted by the Bailli (or president), Dr. Rawson (Ross) and Dame Clark Griffin, and their neighbor, Dame Mary Pardue. When I arrived, I was warmly welcomed and invited to a champagne reception, where empanadas prepared 3 ways by Chef Xylina Green, owner of Island Personal Chefs, were served. As I got to know the members, I learned that one formerly owned and kept a vineyard, another was a New York City restauranter, and all were well-traveled, sharing stories about
their recent adventures and safaris to Utah, Napa Valley, Japan, Africa, and beyond. “What makes La Chaîne unique from other culinary organizations is its inclusion of both amateurs and professionals,” Ross explains. “For example, a bailliage may include sommeliers and critics alongside laypersons interested in learning and sharing their experiences, but the key is that we all commit to the core values of La Chaîne – ‘I shall always honor the art of cuisine and the culture of the table, and I shall always fulfill my obligations of camaraderie and of respect for my fellow members.’” After spending an evening with them, I can attest that La Chaîne members live their values and have a great time in so doing. Moreover, there is abundant conversation, and particularly intriguing for me was learning the origin of the decorated ribbons that members wore to denote their level of membership and participation. Because La Chaîne is international, members are welcomed to attend events anywhere they travel and receive pins as memorabilia and to denote position. For dinner, the servers poured 2018 Catena Zapata “DV Catena – Tinto Historico” Red Blend Mendoza and 2018 Bodegas Aleanna “El Enemigo” Chardonnay Mendoza continued on next page
39 AMELIA ISLANDER MAGAZINE • AUGUST 2021
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