la Chaine in Canada May 2024

LA CHAINE

BailliageduCanada—ChapîtreduCanada 2024RéunionduConseilNational (Calgarydu17au19octobre2024)

VotrehôteHôtelTheHotelArts

Professionnelsenvedette–LesChefsdela63e RéunionNationaleCanadienne

LESNOUVELLES-Dernièresdatesinternationales

SydneyHamelinConcurrentinternationaldes jeuneschefs

Professionnelsenvedette-MartinLeclerc

MaxBayerLauréatNationaldesJeunes Sommeliers

ConcoursNationaldesJeunesChefs Rôtisseurs

Journéemondialedelachaîneàtraversle Canada

Professionnelsenvedette-LindaRobinson

Honneurs,récompensesetmédailles

LaChaîned'unOcéanàl'autre

https://canada.chainedesrotisseurs.com/

NotefromtheBailliDélégué

TonyNCatanese,FCPA,FCA,CBV

BailliDéléguéduCanada MembreduConseilMagistral

GreetingsfromyourBailliDélégué,

Whatabusytimeoftheyear…WorldChaineDay,JeuneSommelierCompetitionandexciting preparationsforGrandChapître!

Let’sstartwiththe2024CanadianGrandChapître.Theorganizingcommitteehasbeenhardatwork, andIcanassureyoutheeventsinCalgaryovertheperiodOctober17to19,2024willbewonderful. Thisyearwillbeextraspecial…wewillmarktheCalgaryBailliage’s50thAnniversary!Iencourageyou totakethetimetoreadwhatCalgaryandit’sBailliagehaveinstore.Thevenuesandchefswhowill takepartinourChapîtreareamongstthebestCanadahastooffer.Anoutlineoftheseeventsis availableinthisnewsletteronPage9.Bynow,viae-mail,youshouldalsohavereceivedaregistration link.Donotdelay…registersoon.Ianticipatetheeventswillfillupquickly.

Wearealsohappytohavebeenabletohosta2024CanadianJeuneSommelierCompetition.Our JeuneSommeliercompetitionimproveseachyearasdoesthequalityofourcandidates.Thisyearthe scoresweresoclose.Intheend,MaxBayerfromourOkanaganBailliagecameoutontopandwill representCanadainLisbon,Portugalatthe2024InternationalCompetition.Seethearticleinthisissue forallthedetails!

OurCanadianBailliagesonceagaincelebratedWorldChaineDaybyhostingeventsfromCoastto Coast.Byallaccounts,agoodtimewashadbyall.Themanyhappypicturespublishedinthis Newsletterindicatetomethatmembersthoroughlyenjoyedthefood,wineandcamaraderie.

Finally,Iwouldliketothanksthemanyindividualswhorecentlyrenewedtheirmembershipinla Chaine.Aswestriveadjustandevolvetothenewrealitiesoffinedining,Iamthankfulsomany continuebelieveinthisorganizationandthevaluethatwe,togetherwithourprofessionalmembers, delivertoallofourmembers.

BailliageduCanada–ChapîtreduCanada2024

(October17-19,2024)

There'saplaceintherollingfoothillsof Canada'sRockyMountainswhereeachyear nearlyfivemillionvisitorscomefromacross Canadaandaroundtheworldtoexplore, experienceandenjoyCalgaryisa destinationlikenoother:amixofdynamicbig-city energy,cheerfulwesternhospitalityandwondrous naturalbeauty.

Anurbancentresurroundedonallsidesbyscenic Canadianvistas,Calgary’sdiversityasatravel destinationisitsgreateststrength.Itsnaturalsetting, inthefoothillsoftheRockyMountainswherethe BowandElbowriversmeet,isanareaofrich grasses,clearrivers,andwarm,moistwinds.A spectacularcitytovisitanytimeofyear,Calgary's small-townwarmthcoupledwiththevibranturban ambiencemakesitametropolisofwonderful contrasts.Knownforitssunnyskies,Alberta receivesmorehoursofsunshineyearlythanany otherprovinceinCanada.

A50thAnniversary!

In2024,theBailliagedel’AlbertaàCalgarywillbe celebratingits50thAnniversarywhilehostingthe NationalMeetingoftheBailliageduCanada.Come toCalgaryfromOctober17thto19th2024to experienceatrulyspecialweekend!

PhotocourtesyofSherpasCinema

PhotocourtesyofCalgaryTourism.

Filledwithsandstoneheritagebuildingsset alongsidemodernskyscrapers,Calgaryisavibrant citythatcombinesthebestofallworlds.It’s cosmopolitanbutcasual;outdoorsy,buturban. There’smorethanenoughtokeepitspopulationof over1.6millionpeoplebusyyearround.You’llfind culturalattractions,festivals,restaurants,live performances,specialtyshopsandtrendy nightspots.

Downtownisacosmopolitandreamscapewith numerousskyscrapers,massiveshoppingcentres andsophisticatedrestaurants.Awindingriver separatesdowntownfromKensingtonRoad,where youwillfindquaintshops,thrivingartsandlovely cafes.Sitbackontheoutdoorbenchesandenjoy thewarmChinookwindswhentheyrollintotown. Strollalongriversidepathways,orvisitoneofthe manyareaattractions.

TheCalgaryTowerprovidesapanoramicviewof Calgaryandthemountains,630ft.(190.8m)above theground.TheGlenbowMuseumfocuseson CanadianheritageandfeaturesexhibitsofNative andpioneerculture,Canadianartistsandmilitary history.Botharewithineasywalkingdistanceofthe HotelArts

CalgaryTower.PhotocourtesyofDaveLieske

GetatasteoftheextraordinaryattheWilder Institute/CalgaryZoo!Foundedin1929,theWilder Institute/CalgaryZooisoneoftheoldestcharitiesin AlbertaandthemostvisitedzooinCanada.For95 years,thezoohasbeenthebackdropfor remarkableexperiencesthroughoutthe125-acre, one-of-a-kinddestination.FromDestinationAfrica andWildCanadatoExplorationAsiaandbeyond,a visittothezootakesyouonajourneythroughawild worldofdiscovery.

PhotocourtesyofVaibhavKapoor.

SandstoneheritagebuildingssetalongsidemodernskyscrapersPhoto courtesyofROAMCreative.

AShopper’sParadise

Calgaryisashopper’sparadise:specialtyshopsand upscaledistricts,Inuitartanddesignerwestern wear.AndthebestnewsofallAlbertadoesnot haveaprovincialsalestax,makingitashopping haven!

JustafewblocksnorthofhosthotelTheHotelArts, StephenAvenueWalkisCalgary'slargestandmost popularshoppingareawithapedestrianzonelined withboutiqueshops,galleries,restaurants,and coffeehousesleadingtoafour-blockshopping complexcalledTheCore,includingCalgaryEaton Centre/TDSquare,BankersHallandScotiaCentre.

Fromtop:PolarBear;AmurTiger;RedPandaandMasaiGiraffe. PhotoscourtesyofWilderInstitute/CalgaryZoo.

StephenAvenueWalk.PhotocourtesyofCalinCharles.

PhotocourtesyofCalgaryTourism.

Morethan400storesareconnectedbyCalgary’s indoorwalkwaysystem.Specialtyshops,antiques andupscaleboutiquescanbefoundalongthe streetsofUptown17thAvenue,Inglewood, Kensington,FourthStreetandMission.

EnjoyCalgary’sWesternHeritage

Youdon’thavetoleavethecitytogetatasteof Calgary’sheritage.Themuseumsandhistorical sitesalltellthestoryofafrontiertownturnedprairie metropolis.TryonaMountieuniformatFortCalgary HistoricPark.StrollalongpioneerstreetsatHeritage ParkHistoricalVillage.You’llalsofindmuseumsand interpretivecentresdedicatedtothecontributionsof firefighters,police,pilots,soldiers,sailorsandthe grainindustry.

“Mountie”atFortCalgary.PhotocourtesyofCalgaryTourism.

You’llfindeye-poppingviewsandunbelievable adventurejustoutsideofCalgary,intheCanadian Rockies.EnjoyEuropean-stylespas,fitnesscentres, wood-burningfireplaces,ranches,dinnertheater andmore,allonlyanhour’sdrivefromthecity’s centre.It’sthekindofplaceyoucandrawinadeep breathandactuallyfeelyourselfstarttorelax.

HeritageParkHistoricalVillagePhotocourtesyofHeritagePark Extendyourstaywithalittle“RockyMountain Relaxation”

TheCanadianRockiesareeasilyaccessiblefrom Calgarybyrentalcarorviathemanyconvenient transportationservicesavailable.

Rockiesareonlyanhouraway.PhotocourtesyofCalgaryTourism

ThetownofBanffistheonlyCanadiandestinationnamedonTimeOut magazine’slistofthemostbeautifulsmalltownsintheworld.

Themountainsare“rightthere”.PhotocourtesyofSherpasCinema.

KananaskisCountryisa4,000squarekilometer networkofthreeprovincialparksandmulti-use areaswithintheCanadianRockies.Canmoreisa smalltowninthebigwildernessandisthegateway toyear-roundadventureintheCanadianRockies.

NestledintheRockyMountains,Banfftownsiteis alivewithmorethan200shops,75accommodation choices,100cafes,restaurants,barsandnightclubs andavarietyofmuseumsandgalleries.Combining wildalpinebeautywithfirst-classamenities,few placesintheworldhavesuchstunningsceneryas LakeLouise.

Thepaceattractsvisitorswhowanttosavourthe finerthings;agoodbookinfrontofthefireplace,the stillnessoftheoutdoors,oraquietwalkafterdinner.

Calgaryisknownforitssunnyskies!PhotocourtesyofKellyHofe

Celebrateour63rdAnnualMeeting!

Thursday,October17

Dine-Arounds

TeatroRistorante

WilderInstitute/CalgaryZoo Alloy

Friday,October18

DayTours

CalgaryFarmers’MarketTour BreweryDistrictTour

WelcomeReception

PetroleumClub

Saturday,October19

BailliLunch

TheWildeon27-RooftopofTheDorian

InductionCeremony,Reception andGrandChapîtreGala

HotelArts

ForFullDetailsontimes,pricing,locationsandmore, clickherefortheGrandChapîtreRegistrationForm!

YourHostHotelTheHotelArts

TheHotelArtsstorybeganin2005whenateamof localinvestorspurchasedandtransformedanaging HolidayInninCalgary’sdowntownareathrougha multi-milliondollarmakeover.Theyhadavisionto createadifferentkindofhotelinthecity–designcentric,fashion-forwardandinnovativeinitsculinary offerings

SituatedattheheartofCalgary’sartand entertainmentscene,HotelArtsoffersauniqueand refreshingconnectiontothecity:ashortwalkfrom theSaddledome,StudioBell(NationalMusic Centre),TELUSConventionCentreandother downtownattractions.Fromcooleateriestoboutique shoppingandbustlingnightlife,theentirecreatively chargedcityisatyourdisposal.

Style-driven,theboutiquepropertyfeaturesmodern décoranddesignertouchesthroughoutwithan extensiveprofessionallycuratedartcollection.Home totwoaward-winningrestaurants,thecomplexoffers uniqueandinnovativediningexperiences.Theyearroundoutdoorpoolisanurbanoasisincludingafood andbeverageservicedpoolsidepatio.

RawBarandYellowDoorBistro

OfferingsomeofthebestAsianfusioncuisineinthe city,RawBarfeaturesAsian-inspiredclassicswitha moderntwistandanaward-winningcocktailprogram inacontemporaryloungesetting.Ithasabeautifully sophisticatedatmosphere,withavibrantocean’s bluedécorandmirrorsallaround.

TheLobby.

Moderndesignertouchesgracetheentry.

Choosefromthefollowingaccommodations (allroomstypesarebasedonavailability):

LuxuryRoom-Theperfectbalanceofformand function.AvailablewithKingortwoQueens,our beautifully-designed389sqftluxuryroomsfeature brightdecor,smartfunctionalityandabalconywitha cityorpoolview.ThebathroomsofferItalianmarble orItalianbambootile,skoahbathamenitiesand luxurybathrobes.

LuxurySuite-ThepremierHotelArtsexperience, ourspacious610sqftluxurysuitesarebeautifully appointedwithdesignerdécor,roomyloungeareas andafull-sizewetbar.Theperfectpadtoenjoya cocktailwhileoverlookingaspectacularcityview fromthebalcony.BathroomsfeatureItalianmarble, bathroommirrorLEDscreen,bathtubsorstand-up sparainshower,skoahbathamenitiesandluxury bathrobes.

BOOKING

Specialroomrateapplicablefrom TuesdaytoMondayOctober15-21,2024 $229.00-$279.00PerNight Applicabletaxesareextra

RESERVENOW

SpecialChaîneGroupRatesavailableuntilSunday, September152024*

CONTACTHOTELDIRECTLYTORESERVE

ClickHereforDirectOn-LineBookingLink ORCalltheToll-freeCentralReservationslineat 1-800-661-9378(Local403.266.4611)

JustasktobetransferredtoReservationsand mention“GrandChapître”whenbooking

11912thAvenueSW Calgary,AlbertaT2R0G8

www.hotelarts.ca

Phone:403.266.4611

Toll-free:1.800.661.9378

E-mail:info@hotelarts.ca

*AfterSeptember152024,allfurtherrequestsforguestrooms willbesubjecttoavailabilityandourprevailingguestroomsrates. Ratesarebasedonsingleanddoubleoccupancy.

ScottRedekopp

ExecutiveChef,HotelArts

DouglasKing,MaîtreRôtisseur ExecutiveChef,Ranchman’sClubCalgary

AgraduateofthePacificInstituteofCulinaryArts, ChefKingstartedhisprofessionalcareerin2007at DanielBoulud’sLumièreinVancouver,B.C.After Lumière’sclosurein2010ChefKingcontinuedhis careerunderAdamPeggandLucaisSymeattheir award-winningItalianeateryLaQuerciaandlater underKristianElighatthelegendaryHawksworth.

In2016ChefKingwasinvitedtoleadtheopening teamatthenowMichelin-starredKissaTantowhere hecreatedanumberoftherestaurant’ssignature dishesthatledtowinningEnrouteMagazine’s ‘Canada’sBestNewRestaurant’award.Movingto Calgaryin2017ChefKingledthekitchenat PigeonholebeforemovingontoVonderFelsthe followingyear.OverthenextfewyearsVonderFels wouldreceivecriticalacclaim,includingsecuringthe #13spoton‘Canada’s50BestRestaurants’list.In late2021ChefKingjoinedtheplatinum-ranked Ranchmen’sClubasExecutiveChefwherehe continuestocookdailyforitsesteemedmembership.

ChefScottRedekopp’sculinaryjourneyisa testamenttohispassionanddedicationtotheartof cooking.JoiningHotelArtsgroupasbreakfastchef departie,hequicklyrosethroughtheranks,infusing everydishwithhisenergeticanduniquestyle.

TransitioningthroughtherolesatYellowDoorBistro andtheBanquetsdepartment,Scottshowcasedhis passionforeclecticcuisineandcommitmentto culinaryexcellence.Hisinnovativespiritand dedicationtofresh,seasonalingredientsearnedhim recognition,culminatinginhisvictoryatCanada’s GreatKitchenregionalqualifierin2023.

Now,asExecutiveChefofHotelArtsgroup,Scott’s journeyisacelebrationofCanadianfoodcultureand atestamenttohisunwaveringpursuitofculinary greatness.

HansSauter,MaîtreRôtisseur ExecutiveChef,PostHotelLakeLouise

BorninSwitzerland,Hansservedhisapprenticeship inDavosandChur.HethenworkedasCommisde CuisineinDavos-Platz,wherehelaterwaspromoted toDemiChefdePartie.Inthesummerof1973,Hans joinedtheSwissArmy,returningtoDavostoworkfor thewinterseason.Thefollowingsummerherejoined theSwissArmyasCorporal.

Between1974to1978,HansworkedinFrauenfeld, Winterthur,ZurichandDavos-Platz,afterwhichtime hedecidedtogotoCanadatopursuehiscareer.He appliedandwaschosentobeChefTournantatthe QueenElizabethHotelinMontrealandasChef GardeMangerattheAirportHilton.In1983he travelledbacktoGeneva,SwitzerlandtotheNoga HiltonasSousChefinchargeofthepopularPrice Restaurantandabrigadeof14cooks.

In1984hemovedtoworkatthefamousTheDrake HotelinChicagoasSousCheflatertransferringto theBonaventureHiltonInternationalinMontrealand thenasExecutiveSousChefattheHotelVancouver.

HanswashonouredtobechosenbyMr.BrunoMarti, ManagerofTeamVancouvertocompeteinthe CulinaryOlympicsinFrankfurt.TeamVancouver finishedtheOlympicswithonegrandgoldmedaland withanadditionoffivegold,threesilverandone bronzemedals,allwoninvariouscategories. FollowingHotelVancouver,Hansacceptedthe positionofExecutiveChefatCalgary’sluxurious PalliserHotel.

Japanwasthenextcountrytoconquer.Hanswas SousCheffortheFrenchRestaurant‘LaCouronno’ attheHotelAlphaSapporoandthenExecutiveChef attheOrientClubNisekoinHokkaido;Japan.

ItwastheRimrockResortHotelwhichluredHans backtoCanada.HeacceptedtheExecutiveSous ChefpositionandwasthenpromotedtoExecutive Chef.InDecember1994hewasinductedintothe ChainedesRôtisseurs.Sincehisinductionthe RimrockhasbeenthelocationforfourChainedes Rôtisseursfunctions.Oneofwhichwasheldin honourofMr.RobertBaty,PresidentandGrand ChancelieroftheChainedesRôtisseurs.Hanswas promotedtoOfficierChefRôtisseur.

LeavingtheRimrockResortHotelreturnedtoEurope foranumberofyearsbeforetakingapositionas ExecutiveChefatthenewWashingtonConvention Centrein2003beforemovingontothe“Relais& Chateaux”PostHotelinLakeLouise.

OvertheyearstheprofessionhasprovidedHans withmanychallengesaswellasopportunitiesto continuouslyexpandhisknowledgeoftheFood& BeverageIndustry,specialisingintheartoffine cuisineandculinarytrends.Heisamemberofthe CanadianChefs’Associationandholdsanadvisory positionattheS.A.I.T.(SouthernAlbertaInstituteof Technology)BoardofDirectors.

AbeBelmoufid,MaîtreRôtisseur ExecutiveChef,CalgaryGolfandCountryClub

Afterforgoinguniversity,ChefAbeBelmoufid enrolledattheITHTGMCulinaryInstituteatFez,

RupertGarcia,MaîtreRôtisseur RupertisChefdeCuisine,PalliserHotelCalgary

OriginallyfromthePhilippines,Hawthorn’snewChef deCuisineRupertGarcia,hasbeeninthekitchen sincehewas16yearsold,surroundedbycreative andsuccessfulpeerswhomadetheindustry‘cool’. AgraduatefromSAIT,Rupertreceivedthe distinguishedRedSealChefcertification,and becameaChainedesRôtisseursMember.He workedatprestigiousestablishmentsinCalgaryand stagedforMichelinrestaurantsinNewYorkandSan Francisco.He’strainedinContemporaryCuisine, withastrongbackgroundinFrench&Asiancuisine.

Anaward-winingchef,RupertrepresentedCanadain theChainedesRôtisseurJeuneChefCompetition, takinghomeSilverMedalin2014inSouthAfrica afterwinningGoldintheNational&Regional Qualifiers.RupertalsowonGoldinhisfirst competitionrepresentingSAITattheCCFCC competitionandlaterSilverintheNationalCCFCC competitioncompetingagainstrenownedchefs& souschefsnationally.ChefGarciahasalsoplacedin theHawksworthScholarshipCulinaryCompetition, GoldMedalPlates,Pig&Pinot,ChefMeetsBC

Morocco,graduatingwithhonoursin2003.ChefAbe cuthisteethintheindustryatseveralprestigious culinaryestablishmentsinMoroccobeforemovingto Canadain2012,followinginthefootstepsofalong lineoffamilychefsbeforehim.Abeservedforthree yearsattheLongviewSteakhouse,anaward-winning restaurantestablishedbyfamilymorethanthirty yearsagoanditwasatthistimewhenAbebuilta greaterunderstandingoftheNorthAmericanpallet.

ChefAbemovedtoCalgaryin2015and subsequentlyjoinedtheculinaryteamatHotelArts asabreakfastcookforoneyearwhile simultaneouslyworkingatMoxiestohelpdevelophis speedandorganizationalskills,andtounderstand theworldorfranchisekitchens.ChefAbemovedto theCalgaryGolfandCountryClubinthesummerof 2016undertheleadershipofChefVincent Parkinson.Recognizedforhistalent,perseverance, anddedicationinhisroleasSaucier,ChefAbewas promotedtoExecutiveChefin2019uponChef Parkinson’sretirement.

Grapes.WinnerofBrakeman’sFoundationIron Chef,GoldMedalinthe2023regionalqualifierof Canada'sGreatKitchenParty,andmostrecently SilverMedalinthe2024CanadianCulinary Championshipthemostrespectedculinary competitioninCanada.

MatthewBatey,ConseillerGastronomiqueDu

CanadaHonoraire

ExecutiveChef,TeatroRistorante

ChefMatthewBateyignitedhisculinarysparkata youngagewhilewatchinghisfathercookathome. Whatstartedasaglimmersoonbecameaflameand cementedhisdecisiontobecomeachefatthe ambitiousageof14.Asabuddingchef,Matthew completedanapprenticeshipattheFairmont EmpressHotelandwaspromptlyrecruitedtoopen whatwassoontobeawardedCanada’sbest restaurantof2002,Catch.

AfterhistenureatCatch,Bateyjoinedthebrigadeof Vancouver’shighlyacclaimedChefBrunoMarti. UnderMarti’stutelage,Matthewwasabletohonehis passionandpursuitofculinaryexcellencewhilst workinginoneofCanada’smostesteemed professionalkitchens.Honouringhismentorsand craft,ChefBateyhasinitiatedathirdgenerationof mentorshipintheculinarydomain,thuscreatinga newbandofkitchentalentunderhislegacy.

TheTerraceRestaurantatMissionHillFamilyEstate WinerywaswhereMatthew’spassionforshowcasing regionalcuisineintheNorthwestwasfully expressed.Asaferventsupporteroflocalfarmsand sustainablefoodpracticessuchasOceanWise, Matthewreliedheavilyonthearea’sbountyocreate memorablediningexperiencesintheOkanagan Valley.ManyaccoladeshavecementedMissionHill’s reputationasadestinationwineryacrosstheglobe foroenophilesandgourmandsalike.

2014presentedanewchallengeforChefBatey,with areturntoCalgarytoworkonanewprojectinthe historicNationalHotelinthevibrantcommunityof Inglewood.ThedevelopmentofTheNashandOffCut BaropenedthedoorforMatthewtobeinvolvedin theconceptualandoperationaldesignofthe restaurant,consequentlyaddingtohisgastronomic andbusinesspedigree.Therewardfromthis opportunityhasbeenTheNash’snotablesuccessin theCanadianculinaryscene.

OneconstantforBateyhasbeenhisdesireto competeacrossmanydifferentplatforms.Hehas beenfortunatetorepresentCanadaininternational culinarycompetitions,garneringmanygoldmedals andoneWorldChampionship.Ofrecentnote,a SilverMedalattheCanadianCulinaryChampionship in2016.SaysBatey,“thereisnogreaterhonorthan wearingthemapleleafandrepresentingyour country,Ijustdoitwithaknifenotastick”.

In2017,ChefMatthewBateyembarkedonanew careerpathastheCorporateExecutiveCheffor TeatroGroupRestaurants.Inthisdynamicrole, Matthewwasresponsiblefortheculinarydirectionof thegroup’ssevendistinctiverestaurants.Hiswealth ofexperiencehasusheredinaneweraforthe deeplyrootedTeatroGroup,whichhasbeena cornerstoneinCalgary’svibrantrestaurant communityfor29years.

Inearly2022,heexpandedhisscopebecomingthe ChiefOperatingOfficeroftheTeatroGroup, overseeingallaspectsofthisiconicCalgary hospitalitycompany.Thisenergeticnewchallenge willprovetobeBatey’sgreatestopportunitytodate tofullyexpresshisvisionforfineCanadiancuisine.

AconstantforBateyhasalwaysbeenadedicationto quality,traditionandgracioushospitality.Alwaysa cookdrivenbytheteamatmosphereanddesireto provideanunparalleleddiningexperiencetohis guests,Matthewcanbefoundinhiselementcooking alongsidethebrigade,inspiredbythebountyof CanadaandrootedinEuropeansophistication.

KennethTitcomb,GrandOfficierMaîtreRôtisseur ExecutiveChef,WilderInstitute/CalgaryZoo

KennethTitcombhasbeenanExecutiveChefin Albertasince1989atThePostHotelLakeLouise. HethentransitionedtoTheRanchmen’sClubbefore becomingtheExecutiveChefatTheWilderInstitute CalgaryZoo.Throughouttheyearshehashadto pleasureofhostingnumerousChaînedesRôtisseurs eventsanddinners.

ChefKennethisalong-standingmemberofthe ChaînedesRôtisseurs(BailliageduCanada),going backto1990whenhewasinvitedtojointhe InternationalAssociationofGastronomyshortlyafter hisfirstBlackTieChaîneDinnerAmical.Hehas beenrecognizedforhisculinaryexcellenceasapast memberoftheAlbertaCulinaryTeam,TeamCanada andCulinaryArtsShows.

JoshuaDyer,MaîtreRôtisseur ExecutiveChef,TheWildeon27

Anexperiencedchefandeducator,JoshDyeristhe ExecutiveChefattheDorianHotel.Amonghismany accomplishments,ChefDyerwaschosenasoneof thetop30under30culinaryartistsbytheOntario CulinaryTourismAlliance.Dyerhastraveledthe world’stoprestaurantsandwasinvitedtodoan apprenticeshipattheMaidorestaurantinPeru (world’sTop50).Dyerwasimmersedinthe country’sfinestNikkeicuisine,whereheworkedwith topchefstodeliverexquisitedishesusingfresh colorfulingredients.Dyer’spassionistobringthe verybestlocalingredientstogethertocreatedishes that,whileinformedbygreatculinarytraditionsare alsouniquelywesternCanadian.

Chef’sfocushasalwaysbeentoprovideguestswith thehighestqualityoffoodusingthefreshest ingredientsavailable.Ifheisunabletosourcethe productsheneeds,heapproacheslocalRanches andFarmstoseeifhisrequestcanbegrownor raisedforhisspecialtymenus.AttheWilderInstitute CalgaryZootherearemanyuniqueproductsgrown ongrounds,towhichthekitchencansourcedirectly fromthegardensandgreenhouses.Theseproducts includefruits,vegetables,herbsandmicrogreen’s whichmakeseverydiningexperienceattheZooan exclusivediningexperience.Havingreceivedhis CulinarytraininginCanada,Switzerlandandthe UnitedStates,ChefKennethhasextensive experiencewithfirstclasshotelchains.Thesechains includetheFourSeasonsHotelsinEdmonton, BeverlyHills&Boston,WestinHotelsinEdmonton& OttawaandthePanPacificVancouverduringExpo 1986,wherehehadthepleasureofcookingfor PrinceCharles&PrincessDiana.Hisinternational experienceincludestheHotelSchweizerhofBern, HotelSourieHaute-Nendaz,Valaisandtimewith HansStuckiatRestaurantBruderholz,Basel.

Chef,alongwiththeTeam,lovestoputmodern twiststotraditionaldishesandcreatesomethingnew basedonFrenchtechniquewhileusinganethnic fusionofspices&flavours.Wehopetoseeour ChaînefriendsattheWilderInstituteCalgaryZoofor abeautifulexperienceonOctober17thofthisyear. BonAppétitandthankyouforsupportingwildlife conservation.

RogelioHerrera,MaîtreRôtisseur

ExecutiveChef,Alloy

RogelioHerrerahasasuccinctfoodphilosophy:“I thinklocal,butIcookglobal.”It’salsotheperfect descriptionofthediversemenuatAlloy,theupscale restaurantHerreraco-ownswithUriHeilik.Herrera hasbeenheadchefsinceopening16yearsago.

OriginallyfromColombia,Herrera’smotherraised himandhistwosiblingsonherown,solearningto cookwasmoreaboutbeingabletohelpratherthana romanticpastime.“Idon’treallyhavethebeautiful storyofthegrandmotherthatwasmaking Thanksgivingdinnersandstufflikethat,”Herrera says.“Ikindofparachutedintotheprofession.” At19,heleftColombiaandworkedinkitchensin placeslikeFranceandIsrael,andthenoncruise shipsthroughouttheMediterranean.Thisexposure todifferentcuisines,alongwithhisupbringing,are whatcontinuetoinspireAlloy’sfusion-stylemenu, whichhaslobsterfettuccinenexttoLatin-inspired farelikeduckarepasorwildprawnceviche.

“I’macuriouspersonbynature,soI’malwaystrying todosomethinginnovative,”Herrerasays.“Iliketo experimentalot…andworkingwithmycooksona dailybasis,theyalsoteachmealot.”

Intermsofhisownpersonalfavoritedish,Herrera jokesthat,“Allofthethingsonthemenuarelikemy kidsIdon’tpickoneovertheother.”Hesaysthat

JoannaAstudillo,MaîtreRôtisseur ExecutiveChef,CalgaryPetroleumClub

BorninCalgaryAlberta,Joanna’sculinaryjourney beganintheheartofthecity.Thedaughterof Chileanimmigrants,Joannaembracedherroots, infusingflavoursfromherheritageandthoseofthe 2004shegraduatedfromSAITCulinaryArts programme.Afterworkingherwaythroughvarious

whileheenjoystryingnewthings,therearesome dishesnamelythetrufflegnocchiandbraised shortribsthatareheretostay.“Thosedishes havebeentherefromthebeginningandare untouchable,”Herrerasays

HavingworkedinthefoodindustryinCalgaryfor overatwodecades,Herrera’sseenfirsthandhowthe city’srestaurantscenehasevolved.“Calgaryhas becomeoneofthebestcities(fordining)inCanada,” hesays.“Therestaurantcommunityisveryclose. Wecollaboratealot,andwealsopullforeachother wewanteverybodytodowell,andthatsortof friendlycompetitionpushesustobebetter.”

venuesinCalgary,shelongedformoreknowledge andmovedtoTorontotoattendtheCulinary ManagementprogrammeatGeorgeBrownCollege.

Ascendingtoherculinaryrole,ChefJoanna conqueredtheindustrybypursuinghertitleasSous ChefattheVancouverAquarium,HostoftheWinter OlympicGamesof2010.In2016shewouldtakethe ExecutiveChefpositionwithVancouver’slargest cateringvenues,“TheButlerDidItCatering”.From herhumblebeginnings,shenavigateddemanding kitchenstoreachthepinnacleofhergastronomy journey,whichin2022broughtherbackhometo CalgaryAB.

ShehasfoundherplaceastheExecutiveChefatthe CalgaryPetroleumClub.Dedicatingherheartand soultoleadwithdedication,respect,creativityand passionfortheculinaryworld.Joannajoinedthe Bailliagedel’AlbertaàCalgaryin2024withthe gradeofMaîtreRôtisseur

2024InternationalGrandChapître&AGMinBordeaux

The2024InternationalGrandChapîtreandAGMof theChaînedesRôtisseurswillbeheldinBordeaux, FrancefromMay16-18,2024.

Bordeauxisacentreofgastronomyandthehubof thefamedwine-growingregionwithitsworldrenownedchateauxestates.Besideswine,thecity isknownforitsGothicCathédraleSaint-André, 18th-to19th-centurymansionsandnotableart museumssuchastheMuséedesBeaux-Artsde Bordeaux.Publicgardenslinethecurvingriver quays.ThegrandPlacedelaBourse,centredon theThreeGracesfountain,overlookstheMiroir d’Eaureflectingpool.

Thedetailedprogrammeandhowtobookis availableontheChaîne’sinternationalwebsite.

Clickhereforfulldetails.

OrdreMondialdesGourmetsDégustateurs(OMGD)Grand ChapîtreInSpain,September25-29,2024

MohamedHammamChairman,OMGDInternationalCommittee,announcedthatthe5thAnnualInternational OMGDGrandChapîtrewhichwilltakeplaceonSeptember25th-29th,2024inAlcaládeHenares-Madrid, Castella-LaMancha,andRiberadelDuero,Spain.AlcaládeHenaresislocated31kilometers(19miles)tothe northeastofthecenterofMadridandhasapopulationof174,000-theregion’sthird-mostpopulated municipality.PredatedbyearliersettlementsontheHenaresRiver,thecityhasitsoriginintheComplutum SettlementfoundedinRomantimesontherightbank(north)oftheriver.Thisbecameoneoftheseveral MuslimcitadelsintheMiddleMarkofAl-Andalus,hencebeingcalledAlcalá(aderivativeoftheArabictermfor citadel)Formuchofthelatemiddleagesandearlymodernperiod(beforebecomingpartoftheprovinceof Madrid),AlcaládeHenareswasaseigneurialestateofthearchbishopsofToledo.

LisbonPortugal,October16-20,2024

AftertheWelcomingDinneronOctober16th,the nextdaywillfeatureanEducationaldaytripto wineriesintheLisbonregionTheCompetition Semi-final(theory,practicalservice,deductive tasting)willbeheldFridaywiththeCompetition

FinalonSaturdaymorningtoplacethe1-2-3Inthe evening,AwardsPresentation,InductionCeremony andGalaDinnerinconjunctionwithaChapîtreof theBailliageofPortugal.

DateAnnouncedfor2024

InternationalJeunesChefsRôtisseursCompetition

DavidTetraultChair,JeunesChefsRôtisseursCompetitionCommitteeandMemberoftheConseils d’AdministrationandMagistralispleasedtoannouncethatthe2024InternationalFinaloftheJeunesChefs RôtisseursCompetitionwillbeheldinBudapestonFriday,October4thaspartofaprogramofeventsfrom October2-7.

Budapest,Hungary’scapital,isbisectedbythe RiverDanube.Its19th-centuryChainBridge connectsthehillyBudadistrictwithflatPest.A funicularrunsupCastleHilltoBuda’sOldTown, wheretheBudapestHistoryMuseumtracescitylife fromRomantimesonward.TrinitySquareishome to13th-centuryMatthiasChurchandtheturretsof theFishermen’sBastion,whichoffersweeping views.

TheFinalwillbeheldinthesuperbfacilitythatis theshowkitchenatMetroGastroAcademylocated inBudaörs,asuburbofBudapest9kmsfromthe citycentre.

Fulldetailsoftheprogramwillbeavailablewellin advanceoftheevent.Clickheretogotothe InternationalJeunesChefsRôtisseursCompetition sectionoftheInternationalwebsite.

WishingSydneyHamelinWellinBudapest,Hungary

SydneyHamelin

Imagineenteringaroomand beingpresentedwithamystery basketcontainingseasonal ingredients,sometimesones youhaveneverseenbefore. Youarethenaskedtocompose andexecuteathree-course menu(firstcourse,main course,anddessert)forfour peopleusingallofthese ingredients,aswellasdrawing onavarietyofstaplesfroma pantry.Yourwrittenmenumust becompletedwithinthefirst half-hour,andthenthreeanda halfhoursareallowedfor preparation,afterwhichthe finisheddishesarepresentedto bejudgedinfifteenminute intervals.Itisanextremely challengingcompetition.

Followingherwinatthe2023 NationalCompetitionheldin Winnipeg,ourownSydney Hamelinwillbefacingthat challengeasshecompetesat theInternationalFinalofthe JeunesChefsRôtisseurs CompetitionfromOctober2-7, 2024.

CurrentlySousCheffor CocktailsandCanapes CateringinVancouver,BC, Sydney’spassionforthe culinaryartsstartedinherearly childhoodsparkedbywatching hermomcook.Inhighschool, herhomeeconomicsteacher nurturedherinterestsand enrolledherinherfirstcooking competitionthroughSkills Canadawhereshefellinlove withcompetitivecooking.

Preparinghermenu.

Afterhighschoolsheenrolled intheCulinaryArtsprogramat SaskatchewanPolytechnicin SaskatoonSaskatchewan. Continuingherapprenticeship, sheobtainedherredseal certificationin2020.Througha partnershipwiththeSaskatoon IndustryEducationCouncil,she tookonateachingroleat SaskatchewanPolytechnicfrom 2017tothepresentthatwas committedtoteachinghigh schoolstudentshowtocook duringaweeklyclass.

Studyingtheblackbox.

AKML30under30recipient, shehasdedicatedherselfto culinarycompetitionsatthe globallevelmovingfrombeing aprospecttowinningprovincial Goldin2014,2016and2018 forSkillsCanadaWorlds, winningtopchefSaskatchewan in2019,andcompetingonthe Sheiscurrentlyamemberof the(Canadian)NationalTeam JuniorCulinaryTeamforthe 2020CulinaryOlympicsin

Stuttgart,Germany(winning Doublegold3-Course/Buffet). settocompeteinthe2024 CulinaryOlympics.In2022she movedtoVancouver,BCto experiencearicherrestaurant sceneandpursuemore advancedlearningopportunities tohoneherskills.Sheis currentlyfocusingonexpanding herskillsetwhenworkingwith chocolateandpastries.

WanttosupporttheChaineCanada's JeunesChefRôtisseursCompetition?

Considermakingataxdeductiblecontribution totheChaineCanadaFoundation. EmailTonyCatanese,

GoldMedalistSydneyHamelinflankedbyTonyCatanese(left)and CameronHuley(right).

Photos courtesy of Michael Catanese

MartinL.Leclerc, BailliBailliageduMontréal

Alorsqu'ils'estofficiellementjointentantque membreàlaChaîneen2008àVictoriaalorsqu'il étaitàlabarreduFairmontEmpress,MartinL.

Leclercaunehistoirebeaucouppluslongueavec l'organisationayantétéinspiréeparM.Norman Mastaliralorsqu'ilétaitdanslesRocheuses canadiennes(maintenantàWhistler).

Plusrécemment,ilatravaillépourleBailliagede PékinenChine,oùJimO'NeillestleBailliRégional, tandisqu'AllanWongestleBailliNational,baséà Shanghai.IlestrécemmentrevenuàMontréalen tantqueDirecteurgénéraldel'Intercontinental MontréaletaacceptédeservirdeBailliduQuébec avecdesresponsabilitéssurMontréaletQuébec, Québecl.

Martinaplusdetroisdécenniesd'expériencedans desrôlesdegestionetdeleadershipstratégique pourdeshôtelsetdescentresdevillégiature,ainsi qu'uneconnaissanceapprofondiedel'industrie hôtelièreinternationaleavecuneexpérience entrepreneurialeetpratiquedanslesopérations hôtelièresdeconférence,decentre-ville,d'aéroport etdevillégiature.

Aucoursdesacarrière,ilatravailléavecdes marquescommeShangri-laHotel,Fairmont,Sofitel, St.Regis,Westin,InterContinentaletLoewspour n'ennommerquequelques-unes.Ilaaidédes marquesetdespropriétairesdansle repositionnementetl'acquisitiond'actifs,lapréouvertureetlechangementdemarque.

Deplus,Martinestconstammentimpliquédansla formationcontinueetarécemmentétéreconnu commelepremieretleseulétrangeràêtre professeurinvitépourlaMBAetlaMTA,par l'UniversitéMinzudeChine,àPékin.Ilatravailléà Québec,Montréal,Moncton,Ottawa,Victoria, Vancouver,ainsiqu'enChineàNanjing,Tianjin, PékinetKunming.

Martinatoujoursététrèsactifdanslacommunauté localeetaoccupéplusieurspostesauseinde conseilsd'administration,allantdePrésidentàVicePrésidentdediversesassociations,dansletourisme, l'améliorationdesaffaires,lescausessocialesetles chambres.Sapassionpourl'industriehôtelièreest bienconnueetilestravidereveniràMontréal.

Martinesttitulaired'unMBAdel'Universitédu QuébecàMontréaletd'unemaîtriseengestion internationaledel'UniversitéParis-Dauphine.

Danssestempslibres,ilaimefairetournerdes disques(ilétaitDJ),faireduvélo,explorerdes régionséloignéesavecsafamilleettoutcequi toucheauxarts,àlacultureetaudivertissement. Martinestmariéàl'artistepeintreprofessionnelle AnniePelletier(www.anniepelletier.com).Ilsonttrois fils.

[EnAnglais]WhileofficiallyjoiningtheChaineasa memberin2008inVictoriawhileatthehelmofThe FairmontEmpress,MartinL.Leclerchasafarlonger historywiththeorganizationhavingbeeninspiredby Mr.NormanMastalirwhileintheCanadianRockies (whoisnowinWhistler).Morerecently,hewaswith theBeijingBailliageinChina,whereJimO’Neillisthe RegionalBailli,whileAllanWongistheNational Bailli,basedinShanghai.Hehasrecentlymoved backtoMontrealasGeneralManagerofthe IntercontinentalMontréalandhasagreedtoserveas theBaillioftheQuebecwithresponsibilitiesover MontrealandQuebec,Quebec.

Martinhasoverthreedecadesofexperiencein managementandstrategicleadershiprolesforhotels anddestinationresortsandathoroughknowledgeof theInternationalHotelIndustrywithentrepreneurial andhands-onexperienceinconference,citycentre, airportandresorthoteloperations.

Overhiscareer,hehasworkedwithbrandslike Shangri-laHotel,Fairmont,Sofitel,St.Regis,Westin, InterContinental,andLoewstonameafew.Hehas assistedbrandsandownersalikeinrepositioning, andacquisitionofassets,pre-openingand rebranding.Inaddition,Martinisconsistently involvedwithon-goingeducationandrecently recognizedasthefirstandonlyforeignertobe invitedProfessorfortheMBAandMTA,Masterof TourismAdministration,byMinzuUniversityof China,inBeijing.HehasworkedinQuébecCity, Montréal,Moncton,Ottawa,Victoria,Vancouver,as wellasinChinainNanjing,Tianjin,Beijingand Kunming.

Martinhasalwaysbeenveryactiveinthelocal communityandhasheldmultiplerolesonboardsof administration,rangingfromPresidenttoVice-chair onvariousassociations,inTourism,Business Improvement,socialcausesandChambers.

HispassionfortheHospitalityIndustryiswellknown, andheisdelightedtobereturningtoMontréal. MartinholdsaMBAfromUniversitéduQuébecà MontréalandaMaster’sDegreeinInternational ManagementfromUniversitéParisDauphine. Inhisfreetime,heenjoysspinningrecords(heused tobeaDJ),cycling,exploringremoteareaswith family,andanythinginrelationstoarts,cultureand entertainment.Martinismarriedtotheprofessional artistpainterAnniePelletier(www.anniepelletier.com) Theyhavethreesons.

Canada's'TopYoungSommelier'is Kelowna'sMaxBrayer!

(SubmittedbyLindaRobinson,EchansonduCanadaandLlynStrelau,CalgaryViceEchanson)

OverlunchinTorontoduringthe2023National Chapître,LindaRobinson,LoisGilbert,Kelowna BailliandLlynStrelaudiscussedmakingtheAlberta RegionalJeunesSommelierscompetitionheldfor severalyearsintoa'National'competition.Timewas shortbuttheywerepleasedtohave,initially,three out-of-provincecandidatesalongwithfourAlbertans fortheirinitial2024competition.

TheCalgaryBailliagehostedthewrittenexamin CalgaryonFebruary24,2024.Outofprovince candidateswrotetheexamwithproctorsintheir homecities.TheNationalCompetitionOrganizing CommitteewouldliketothankMartinLeclerc, MontrealBailliandMichelBusch,BailliHonoraire, Vice-ConseillerdesProfessionelsinMontrealaswell asLoisGilbert,BailliandSharmianDukeinKelowna fortheirassistanceinthispartofthecompetition.

Duetovariousworkandfamilycommitmentsonly oneoftheCalgariancandidateswasabletositthe examandoneoftheyoungwomenfromQuebec alsohadtowithdraw.Forthepracticaltastingand servicesessionsonMarch2welosttheremaining localCalgarycompetitorduetoaworkconflictand thecompetitionbecamean"EastmeetsWest" SommelierChallenge!GabriellaDesbiens-Richard fromMontrealandMaxwellBrayerfromKelowna arrivedinCalgaryandtheybothgavestellar performancesfortheirfirstcompetition.

TheeventswereheldattheCalgaryRanchmen's Club.TheCommitteewouldliketoextendtheir gratitudetoGeneralManagerWillTrowandhisteam fortheirparticipationandsponsorship.

Theteamofjudgesassembledat12:30andthetwo candidatesperformedthetasksinturn: Theblindtastingof4wineswasjudgedby SommeliersPeterSmolarz(WillowParkWines)and TaylorSimpson(TeatroGroup).

Threevolunteerjudgespertableprovideddining 'scenarios'forthecandidatestodemonstratemature redwinedecanting,Champagneserviceandmenu pairing(createdbyChefGrahamSmith,Malcolm Hotel,Canmore).

Maxwell(Max)Brayer.

GabriellaDesbiens-Richard.

TheCommitteewouldliketoextendtheirgratitudeto thevolunteerjudges:AlitaBrown,SamuelHayes, AndreaHood,RobertKulhawy,SeanMcDonald,Mel Miners,LianaRobberecht,LindaRobinson,Joe Scorgie,TaylorSimpson,PeterSmolarz,andDavid Tetrault.Thankyoualsotothegeneroussponsors, PacificWineandSpirits,ChampagneTaittinger,

CulinaireMagazine,NicheMarketImportsandThe Ranchmen'sClubofCalgary.discussionsabouttheir wineselectionsandgeneralknowledgetofurthertest theirskills.Thefinalresultsweretalliedwithvery closemarksandFirstPlacewasawardedtoMaxwell BrayerandSecondPlacetoGabriellaDesbiensRichard. LlynStrelaupresentsGoldMedaltoMaxBrayer.

GabriellaDesbiens-RichardRedWineServicewithRobertKulhawy.

MaxwellBrayerwithPeterSmolarzandTaylorSimpson.

GabriellaDesbiens-Richard,AndreaHood,SamuelHayes,Liana Robberecht.

(lefttoright)LlynStrelau,CalgaryViceEchanson;GabriellaDesbiensRichard;LindaRobinson,EchansonduCanada;MaxBrayer.

MaxBrayer,23,ofKelowna.

AsoutlinedinKelownaNow,heknowsacigarisbest pairedwithsomefortifiedwine.Thatbriecheeseand Champagneareamatchmadeinheaven.Andthat RieslingfromGermany,Syrah-Grenachefromthe SouthofFrance,MerlotfromtheNapaValleyand 20-year-oldTawnyPortaretoughtoidentifyina blindtasting.HeisMaxBrayerofKelowna,who recentlywontheChainedesRôtisseursduCanada NationalCompetitioninCalgarytobecomeCanada's new'topyoungsommelier.'

'Itfeltgood,’saidBrayer,23,ofthecontest.‘Igave lotsofexamplesofgreatwineandmenupairing examplesandIwasveryconfident.Thencamethe blindtastingandIdidn'tgetanyofthefour.But,Idid namefourlaterals.’Whatthatmeansishewasclose onallfour.InsteadofdeclaringtheRieslingwasfrom Germany,heguessedasimilarlyaromaticSauvignon BlancfromNewZealand.HeknewtheSyrahGrenachewasaredblendfromtheSouthofFrance, butdidn'tgettheexactvarietalsright.Hesaid MalbecfromArgentinainsteadofMerlotfromNapa becausebothareprimeNewWorldexamplesofa Bordeauxvarietal.AndfortheTawnyPort,he guessedanotherfortifiedwineMadeira.

However,allwasgoodandhewoninthecompetition heldattheRanchman'sClubinCalgary.

Brayerisatastingroomhostandwineshop supervisoratArrowleafCellarsintheOkanagan’s LakeCountry.In2020,hemovedfromEdmontonto KelownaandfellinlovewithOkanaganwines.He landedthejobatArrowleafandearnedhisLevel1,2 and3WSET(Wine&SpiritsEducationTrust) certifications,didthesommelierexamandisworking ontheWSETdiploma.

LouiseDabisza,seniorsommelieratQuails'Gate WineryinWestKelownaandnewKelownaChaine member(September),whoistakingthesameWEST diplomaclassesasBrayerrecommendedhim.And thenChainedesRôtisseursmembersandtheVIP experiencemanageratIconicWineriesofBC (MissionHill,CedarCreek,Liquidity,Road13, CheckMate,Martin'sLaneandRedBarn),Bram BolwijnmentoredBrayertoprepareforthenational competition.ThenationalwininAlbertameans BrayerwillrepresentCanadaattheInternational ChainedesRôtisseursYoungSommelier CompetitioninLisbon,PortugalinOctober.Theallexpenses-paidjourneytoPortugalwon'tjustinclude thecontest,buttouringwineriesandeatingand drinkingassommeliersareapttodo.

MaxBrayerChampagneServicewithMelMiners,DavidTetraultand LindaRobinson.

ArrowleafCellars

CALLTOACTION!

Wanttorecommend/sponsor/beacompetitorin2025?

Haveyouhadincredibleservice,exquisitecocktail, oraperfectlydecantedbottleofwinebyayoung personatoneofyourrecentdiningexperiences?

Haveyouhadknowledgeablewine&spirit recommendationsfromayoungpersoninyour favouriteretailwine&spiritsstore?

HaveyouenjoyedarecentChaineeventwithdaring perfectwine&foodpairingsuggestedbyayoung person?

INVITETHEMTOPARTICIPATE.THEFUTUREOF THECHAINEISWITHTHESEYOUNGPEOPLE!

Weareseekingthatspecialyoungcompetitorto competeforCANADAattheInternationalJeunes SommelierCompetition2025.Eachcompetitoris testedinthreeareas:theory,serviceandblind tastingbasedontheCourtofMasterSommelier competitionrules.Thereisnochargetothe competitorsatanylevelofthecompetitionandprize moneyforthegold,silverandbronzemedalists.

AsoftheELIGIBILITYRulesofDecember1,2022, TheJeunesSommeliersCompetitionisopentoa youngpersonwho:



IssponsoredbyanactiveProfessional memberoflaChaînedesRôtisseurs.Said ProfessionalbeingamemberoftheChaînein goodstandingforatleasttwomonths.

 Haspronouncedinterest&knowledgeinthe wine,spiritsandcraftedbeverageindustry andwhomustfileanapplicationwiththe designatedpersonintheparticipating country.

 Isatleast21(twenty-one)yearsofageand willnotbeolderthan28(twentyeight)asof thestartoftheInternationalFinalCompetition tobeheldintheautumnof2025.Exactdate andlocationtobedetermined.

IaskallChaineCanadaBailliagesandtheir memberstoseekoutandproposeeligibleyoung competitors,forourCanadiancompetitorfortheIJSC tobeselectedbylateSpring2025,allowingplentyof timefortraining&mentorshippriortothe2025 InternationalCompetition!

SelectingarepresentativefromyourBailliagemay requireanexcitinglocalorregionalcompetition!

JeunesChefsRôtisseursNationalCompetition

Calgary2024

Canada’sbestyoungchefswillbattleitoutatthis year’sNationalJeunesChefsRôtisseurscompetition onSaturday,October19thatCalgary’sstate-of-theartCulinaryCampusattheSouthernAlbertaInstitute ofTechnology(SAIT)intheSchoolofHospitalityand Tourism.ThewinneroftheChaînedesRôtisseurs goldmedalwillearntherighttorepresentCanadaat the49thConcoursInternationaldesJeunesChefs Rôtisseurswillbeheldin2025.Eachofthe contestantswillallberegionalwinners,representing theBailliagesandsponsoringmemberrestaurants fromacrossCanada.

Ledbyrenownedchefs,SAIT’stwo-yearCulinary Artsprogramoffersexpert,hands-oninstructionat oneofthebestculinaryschoolsinCanada.Students trainalongsideculinarypros,gainingexpertisein foundationalcooking,gardemanger,globalcuisines, patisserie,culinarymanagementandotherculinary techniques.

Hands-oninstruction.

Thefocusisonsmallclasssizes,personalized support,andupgradedfacilities,includingthe CharcuterieLabandSAIT’sgourmetMarketplace. Real-worldexperiencesattheHighwoodrestaurant, downtownCampus,and4NinesDiningCentre preparestudentsfortheculinaryindustry.

TasteMarket.

StudentshavesecuredgoldandsilverinProvincial andNationalSkills,CanadianChefAssociation competitions,andtop-threerankingsincompetitions worldwide,includingFrance,Shanghai,Singapore, andTorontooverthelastseveralyears.SAIT graduateshaveevencompetedintheprestigious TopChefCanadacompetition.

Usingthecontentsofaverychallenging“blackbox,” theyoungchefsweregivenfourhoursinwhichto createamenuandprepareandserveanappetizer,a maincourseandadessertforfour.Eachchef’s writtenmenuhastobecompletedwithinthefirsthalfhour,withthreeandahalfhoursallowedfor preparation.Contestantsarejudgedontaste, originality,creativity,presentation,portionsize, nutrition,dress,kitchencleanlinessandtimingbya teamofprofessionalandnonprofessionaljudges, underthewatchfuleyeofExecutiveChefCameron Huley,ConseillerCulinaireduCanada.

CameronHuley,ConseillerCulinaireduCanadaalongwithjudges PatrickHillis,Toronto;andTakashiIto,Victoriaatanearlierevent

CelebratingWorldChaîneDay2024!

Saturday,April20th

LaChaînedesRôtisseurshasawell-established internationaltraditionofdesignatingonedayofthe year(April20for2024)asWorldChaîneDay. Membershavegatheredtogetheratamember restaurantorestablishment,orathomeasafamily andwithfriends,totakepartinafestivemealover theweekendspeciallypreparedtocelebratethe joysofthetable,culinarycreativityandgood fellowshipandtomeetinauniquecontexton theDay

Thisyear’sDayfeaturedthetheme“Local culinarydelights” ,acelebrationoftheculinary specialtiesofeachregionacrossCanadathat maketheChaineanditseventssuchaspecial time.

OntheInternationalscene,allimagessubmittedto theInternationalsocialwallwillbejudgedasto “BestPicture”(alongwithtworunners-up).Winners willbeannouncedbytheendofMayanddiplomas forwinnerswillbegivenduringAGMinBordeaux

HereisasamplingofphotosfromacrossCanada coveringtheWorldChaîneDay2024weekendin manyspecialanduniqueways.

BailliagedelaNouvelle-Ecosse (SubmittedbyJolantaGrossman,Bailli)

NovaScotiaBailliageHoldsDînerAmical atEliot&Vine

OwnerJohannaEliot,MaîtreRestauranteurhosted theNovaScotiaBailliageforaWorldChaineDay eventattheirbeautifulEliot&Vinerestaurantin Halifax.WehavecelebratedtheDaywitha deliciousdinnerinthe‘FrolicRoom’-aroomthat offersguestsafeastfortheeyes:Breathtaking muralscreatedbyartistJeanBradbury,featuring paintingsandimageryinspiredbythelifeand passionsofestablishment’sowner,Johanna.

AttendeescelebrateWorldChaineDay.

BailliagedeNewBrunswick (SubmittedbyMarioGriffin,Vice-ChargédePresse( UneCélébrationGastronomiqueduJourdela ChaîneàSt-Jean

Le21avrildernier,lavilledeSt-JeanauNouveauBrunswicks’esttransforméeenunvéritable épicentredelagastronomieàl’occasionduJourde laTerreetduJourdelaChaîne.Cetévénement exceptionnel,organiséparlaConfrériedeLa ChaînedesRôtisseursetl’AssociationMondialede laGastronomie,amisenlumièrelestalents culinairesdeseptchefsrenommésdelarégion. L’accorddesvinsétaitsuggéréparl’expertenvins etVice-ChargédePressedubaillage,MarioGriffin. Celuiquel’onconnaitcommeauteurdublogueLe Tire-bouchonGriffinapartagéavecpassionses connaissance,enprésentantlesvinsdechaque serviceauxconvives.

Ledîneramical,quiaeulieuauprestigieuxUnion ClubdeSaintJohn,aétél’occasiondecélébrerle JourdelaChaînesouslethème«Délices culinaireslocaux».Lesconvivesonteuleprivilège dedégusterunmenuexquis,mettantenavantles produitslocauxetlessaveursuniquesdu Nouveau-Brunswick.

Oysters&SnowCrab

LemenuadébutéavecdesHuîtresetduCrabe desneiges,préparésavecmaestriaparleChef BenCormierdel’OrigineCuisineMaritimeà Caraquet.Accompagnésd’unverredeNOASKA IMPULSIONdeClairdansleNord-Ouestdu Nouveau-Brunswick,cevinfaitdepommeslocales delaprovinceaétonnéavecsonstylechardonnay. Lasuitedurepasaététoutaussiimpressionnante, avecdesSaucissesetŒufs(Esturgeonacadien& Caviar)concoctésparleChefAlexHaundu

KingsbraeGardenàSt.Andrews.Ceplatcomplexe etraffinéaétésubliméparunBenjaminBridgeNV deGaspereauenNouvelle-Écosse.

LeChefThaneMalloryduGulliver’sWorldCafeà Gagetownaensuiteenchantélespalaisavecses PetitsSacsdeHomards,unecréationgourmande oùlehomardsemêleàl’ail,augingembreetaux herbesfraîchesdeGagetown,letoutprésenté dansunepâtecroustillante.UnvindeTidalBaydu vignobleMercatoracomplétél’harmoniegustative aveccevinrafraichissantdelaNouvelle-Écosse.

Le«Lasagna»revisitéparleChefJonathan MorrisondeLost&FoundIceCreametTheCraft CanteenàMonctonaoffertuneinterprétation moderneetaudacieuseduclassiqueitalien,avec unetouchedecaviarsauvageacadien.Un délicieuxPinotGrisdeMissionHillétaitàl’honneur poursonaccord.

LittleSacksofLobsters.

Lepointd’orguedelasoiréefutsansdoutelePork BellybraiséàlamodeSichuan,préparéparleChef NingHoudeMiMiMiàSaintJohn.Ceplat,richeen saveursetentextures,aétémagnifiquement accompagnéd’unShichiHonYariJunmaiSakeet d’unPinotNoirRESERVEdePeleeIsland. LeFlankSteakdeWagyudeBirdsHill,une créationduChefLucDoucetduBlackRabbità Moncton,asuivi.Marinéaucaféepoche,La RouèrechocolateDemiglaceetserviavecune

puréedepanaisaumisodeCarl.Ceplataétéune véritablerévélationaveclefabuleuxrougede MagneticHilldeMonctonavecsonMarquettede styleApassimento.Cevinaobtenuuntrèsgrand honneurenremportantunedoublemédailled’or pourletitredemeilleurvindestyleAppassimento auCanadaen2023!Pourfinirenbeauté,le Gâteauàl’érableduNouveau-BrunswickduChef JordanHoldendel’AtelierTonyàMonctonaoffert unedouceursucrée,parfaitementéquilibréeparle MagneticHillMapleSwish.

BirdsHillWagyuFlankSteak

Cettesoiréefutunhommagevibrantauxsaveurs localesetàl’excellenceculinaireduNouveauBrunswick,prouvantunefoisdeplusquela gastronomieestunartquisevitetsepartage.Un événementinoubliablequiresteragravédansles mémoiresdesgourmetsetdesgourmands.

[EnAnglais]AGastronomicWorldChainDay CelebrationinSaintJohn

OnApril21st,thecityofSaintJohninNew Brunswickwastransformedintoatrueepicenterof gastronomyincelebrationofEarthDayandWorld ChaineDay.Thisexceptionalevent,organizedby theConfrériedeLaChaînedesRôtisseursandthe AssociationMondialedelaGastronomie, showcasedtheculinarytalentsofsevenrenowned chefsfromtheregion.Thewinepairingwas suggestedbythewineexpertandVice-Chargéde PresseoftheBailliage,MarioGriffin.Authorofthe blog“LeTire-bouchonGriffin,”hepassionately sharedhisknowledge,presentingthewinesfor eachcoursetotheguests.

TheAMICALheldattheprestigiousUnionClubof SaintJohn,wasanopportunitytocelebrateWorld ChaineDay“LocalCulinaryDelights.”Guests savoredanexquisitemenuthathighlightedlocal productsandtheuniqueflavorsofNewBrunswick.

ThemenubeganwithOysters&SnowCrab, masterfullypreparedbyChefBenCormierof OrigineCuisineMaritimeinCaraquet.Pairedwith NOASKAIMPULSIONfromClairinnorthwestern NewBrunswick,winemadefromtheprovince's applessurprisedwithitschardonnaystyle.The mealcontinuedtoimpresswithSausage&Eggs (AcadianSturgeon&Caviar)craftedbyChefAlex HaunofKingsbraeGardeninSt.Andrews.This complexandrefineddishwaselevatedbya BenjaminBridgeNV(Gaspereau,NovaScotia).

ChefThaneMalloryofGulliver’sWorldCafein GagetownthendelightedthepalatewithhisLittle SacksofLobsters,agourmetcreationwhere lobsteriscombinedwithGagetowngarlic,ginger, andfreshherbs,allpresentedinacrispypastry.A TidalBaywinefromMercatorWinerycompleted thetasteharmonywiththisrefreshingNovaScotia wine.The“Lasagna”revisitedbyChefJonathan MorrisonofLost&FoundIceCreamandTheCraft CanteeninMonctonofferedamodernandbold interpretationoftheItalianclassic,withatouchof AcadianWildCaviar.AdeliciousPinotGrisfrom MissionHillwastheperfectmatch.

Sausage&Eggs(AcadianSturgeon&Caviar)

PerhapsthehighlightoftheeveningwastheSlowCookedRed-BraisedPorkBelly,preparedbyChef NingHouofMiMiMiinSaintJohn.Thisrichly flavoredandtextureddishwasbeautifullypaired withShichiHonYariJunmaiSakeandaPinotNoir ReservefromPeleeIsland.TheBirdsHillWagyu FlankSteak,byChefLucDoucetofBlackRabbitin Moncton,followed.Marinatedinepochecoffee,La RouèrechocolateDemiglacéandservedwith Carl’smisoparsnippuree.Thisdishwasatrue revelationwiththefabulousredfromMoncton's MagneticHillwithitsApassimento-styleMarquette. ThiswinewonadoublegoldmedalforBest AppassimentoWineinCanada2023!

NewBrunswickMaplecakewithmaplesponge,maplewalnut meringue,maplesabayonandamilkchocolatemapleglaze

Tofinishonasweetnote,theNewBrunswick MapleCakebyChefJordanHoldenofAtelierTony inMonctonofferedasugarydelight,perfectly balancedbytheMagneticHillMapleSwish.

Thiseveningwasavibranttributetolocalflavors andculinaryexcellenceinNewBrunswick,proving onceagainthatgastronomyisanarttobelived andshared.Anunforgettableeventthatwillremain etchedinthememoriesoffoodloversand connoisseurs.

TheTeaminvolvedinthekitchenfortheWorldChainDayDiner.

WorldChaineDay CélébrationGastronomique

Oysters&SnowCrab

ChefBenCormieratOrigineCuisineMaritime, Caraquet,NB NOASKAIMPULSIONfromClair,NB

Sausage&Eggs(AcadianSturgeon&Caviar) poachedmousselinesausage/quailegg/blackmorel mushrooms/sunchokepancake/sweetpeabeurre blanc/smokedsturgeonmilkfoam/asparagus/mustard &champagnevinaigrette/63Cyolk/Emeraldcaviar CreationfromChefAlexHaun/KingsbraeGarden, St.Andrews,NB.

BenjaminBridgeNV,Gaspereau,NS

LittleSacksofLobsters

AcreamymixoflobsterwithhintsofGagetowngarlic, gingerandfreshherbsencasedincrispypastry sacks.savourycaramelizedGagetownappleand Gagetownappleciderdressedmicrogreens. ChefThaneMallory/Gulliver'sWorldCafe, Gagetown,NB. TidalBayfromMercator,Wolfville,NS

BirdsHillWagyuFlankSteak epochecoffeemarinated,tallowpoachedpotato fondante,braisedceleriac,LaRouerechocolateDemi glacéwithCarlsmisoparsnippuree ChefLucDoucet/BlackRabbit,Moncton,NB MarquetteTerroirAppassimentoStyle, MagneticHill,Moncton,NB

NewBrunswickMaplecake maplesponge,maplewalnutmeringue,maple sabayonandamilkchocolatemapleglaze

ChefJordanHolden/AtelierTony,Moncton,NB MagneticHillMapleSwish,Moncton,NB

BailliageduManitoba (SubmittedbyCameronGray,Bailli)

ManitobaCelebrateswithJeuneChefs CompetitionandDinerAmîcal

IncelebrationofWorldChaineDayweannually hosttheJeunesChefsRôtisseurCompetitionunder thesupervisionofViceCouncilCulinaire,Klaus Leiendecker.Thiseventwasheldwithsix competitorsanddinnerattendanceof103members andguests.Thewinnerofthisyears’competition wasMoonKyungzoonfromThermeaSpawhois mentoredbyExecutiveChefDarnellBanman–DarnellwonInternationalGoldinthe2019Jeunes Chefcompetition.

JeunesChefsRôtisseurCompetitionwinnerMoonKyungzoonfrom ThermeaSpa.PicturedwithViceCouncilCulinaire,KlausLeiendecker andCameronGray,Bailli

ThesixJCRcompetitorswithViceCouncilCulinaire,Klaus Leiendecker(farright).

Photos

courtesy

of Michael Catanese

GerryandMichelleHagglund’s“preparationforthe nextday’sWorldChaineDayevent”includesalittle treatinWinnipeg.

BailliagedeVancouver (SubmittedbyAnnCollette,Bailli)

AroundtheWorldforWorldChaîneDay

Inafeastbefittingaglobalevent,themembersof theVancouverBailliagecelebratedWorldChaîne Day2024witha“culinarytriparoundtheworld.”

TheVancouver’sWorldChaîneDaydinner,heldin theiconicrevolvingVistas360roomatthePinnacle HotelHarbourfront,sawmembersexplorethe uniquecuisineoffivedifferentnationsastheroom itselfrevolved360°eachhourtorevealspectacular viewsofdowntownVancouver,CoalHarbourand theNorthShoremountains.

Eachofthefiveactionstationsfeaturedthecuisineandcultureofa

Photos courtesy of Michael Catanese

MaîtreRôtisseurChefEdmundYeeandhisteam treatedgueststoaglobaltastingtourthatfeatured fiveactionstations,eachofwhichshowcasedthe cuisineofadifferentnation–France,Italy,Greece, India,andEgypt.Inanespeciallyuniqueturn,each ofChef’sYeeteam-leadchefshailedfromthe nationwhosecuisinetheybothpreparedand served,presentingaspecialopportunityforthemto showcasetheirrespectivecultures.Inaddition, eachstationwasadornedwithimages,statuary, fabric,andpicturesfromthehostcountry.

Egyptiancuisinewasoneofthefivenationsshowcased.

ConseillerGastronomiqueJimConnollyselected broadarrayoffineOldWorldandNewWorldwines fromtheChaînecellarfortheevent,whichwere roundlylaudedbymembers.Twoconvenientwines stationsweresetupfortheeventwheremembers wereabletopicktheirownfavouritewinesfor pairing.

Twolivelywinestationsprovidedguestswithaselectionoffinewines fromtheChaînecellar.

AnotherhighlightofWorldChaîneDaywasthe VancouverBailliagespopularandalwayslively silentauctioninsupportofitsscholarshipsfor youngchefsandsommeliers.Theunique combinationofactionstations,auctiontablesand winestations,togetherwiththerevolvingroom createdatrulyjoyful,festiveatmosphereenjoyed byall.

OurFrenchchefservedupDuckCassouletdeToulousewithAligot andOeufsEnMeurette.

MaîtreRôtisseurChefEdmundYeesurveyshisyoungItalianchef’s preparations.

Inthetruespiritofinternationaltogethernessinthe appreciationoffoodandwine,theVancouver Bailliagewaspleasedtowelcomemembersofthe VancouverchapterInternationalWineandFood Societytotheevent.

Adelightfulsilentauctionaddedanotherleveloffunandengagement toWorldChaîneDayinVancouver.

Savourypolentatoppedwithshortribragoutcomplementedbya radicchiosaladwasthefeatureddishfromItaly.

WorldChaineDay Vistas360Room PinnacleHotelHarbourfront

ReceptionCanapes

Kingcrabandlobsterrollwithcaviar briochetoast,avocadocrema Porcinimushroomterrine Charredleek,cucumberespuma

WorldCulinaryActionStations

Polentaalragudicarne

SavouryPonletawithShortribRagout Insalatacroccanteconradicchio Radicchio,Orange,fennel,Hazelnut

DuckCassouletdeToulousewithAligot Slow-cookedCasserolewithWhiteBeans,Pork, Sausages,andDuck. OeufsEnMeurette PoachedEggsonRedWinesauce Koshary

ThisdishisconsideredthenationaldishofEgypt andverypopular. Paste,VermicelliandBrownLentilsToppedwitha ZestyTomatoSauce,GarlicVinegarandGarnished withChickpeasandCrispyFriedOnions WarakEnab DelicateVineLeavesStuffedwithaFlavorfulRice, HerbsandLamb AtraditionaldishinEgyptiancuisine.Thesestuffed grapeleavesareoftenenjoyedasappetizersoras partofalargermeal,originatedintheTurkishkitchen andfromthereitmadeittotheMiddleEasternand Egyptiancuisineinthe14thcentury

Panipuri/Golgapa

Deep-FriedBreadedSphereFilledwithPotato, Onion,orChickpea. HamachaliSiddu AClassicSteamedBunwithaSavouryLentilStuffing

StuffedSquidwithBulgur

StuffedwithBulgur,Peppers,TomatoandHerbs,then GrilledandServedwithaLemonVinaigrette NTomatokeftedes TomatoFritterswithFetaandKefalogravieraCheese

DessertTable InternationalCheeseSelection PistachioMadelines GiandujaChocolatePateandSourCherry ChiliMoleChiaSeedPudding TiramisualLimone CherryTomatoTarte

VictoriaBailliageCelebrates40thAnniversary withWorldChaineDayEvent

TheelegantMarriottHotelonVictoria’sInner Harbourwelcomed35Membersandgueststo celebrateWorldChaineDay.Thetimingwas perfectasitcoincidedwiththeBailliagecelebrating the40thanniversaryofitsfounding.Oureventalso kickedofftheMarriott’sweekoffestivities commemoratingits20thyearsinceopeningin Victoria.

Membersandguestgatheratthereception.

Ourtraditionalglassof“Bubbles”,thistimeaBailly LapierreCrémant,andtheChef’splattersof seafoodhorsd’oeuvresfueledlivelyconversation andtwonewMemberswereintroducedtotheir Bailliagecolleagues.TheHotel’sGeneralManager, MichelleLeSage,iswellknowntoourBailliageasa hostatearlierChaineevents,atCanada’spremier resorthotel,alsoinVictoria.Michelleintroduced herguest,DavidRoberts,nowresidentinVictoria, followinghiscareerwithFairmontinsomeofthe world’smostexoticlocations.

Rôtisseur.

TheBailli’sspecialguestswereColinSouthcombe andhiswifeJoanne.Colinwasoneofthefounding membersoftheVictoriaBailliage.Hislongcareer inhospitality,initiallyasasommelier,alsospanned managementofhotelsinCanadaandoverseas. Hisexpertknowledgeofwinesalsobrought outstandingselectionstothemembers(including myself)inVictoria’sthen“highend”wineclub.

FromthefirstplanningmeetingwiththeMarriott’s staff,howkeenandinterestedallwere,wasreally evidentandthiswasfollowedthroughrighttothe endoftheevent.Theserviceprovidedwas outstanding,especiallyfromayoungteamthathad notworkedonaChaineeventbefore.

ExecutiveChefNeilAntolin,withthehotelsinceits opening,hadcookedforaChaineeventinhis earliercareer.Thosediningatmytabledefinitely “waxedpoetic”overthesilkinessofhisLobster Bisquewithitsdelicatefrothofchivemeringue garnish.TheSicilianwinepairingwasperfect.

DavidRobertssharesajokewithCastroBoateng,OfficierMaître

ColinSouthcombeandhiswifeJoanne.

FollowingthenextcourseofCrispyFirecracker glazedDucklegConfit,theBailli’susualbetweencoursecruiseamongthedinerselicitedthesame commentfrommany:“Hmmm,ifIwerehome,I wouldbeabletopickthisupwith,andlickmy fingers”……Tootrue,andmostdidtheirbestwith theirknifeandfork,resignedtoleavingdelicious littlesliversofduckmeatescapeonthebone,as platesquietlydisappeared.Finishingthelastofthe RiojaReservapairing,wassomewhatofatiny compensation.

NotoftenseenonmenusinNorthAmericaisa referencetoLetrounormand(literally,a“Norman hole”).Thisisapausebetweendishesinamulticoursemealduringwhichdinersmayenjoyaglass ofCalvadosorCalvados-soakedapplesorbet, Normandybeingfamousforitsappleharvest.Itis saidthatthebrandynotonlyhelpsmakeroomfor theremainingcourses,butalsoaidsindigestion. ChefAntolin’stakeonthis“palatecleanser” resultedinasuperbmangosorbetandCampari drizzle.

ThethemefortheWorldChaineDayphoto competitionthisyearhasafocusonlocalproduce. MostrestaurantsinVictoriaarestrongsupporters oflocalfarms.Themaincoursefeaturedlocally grownlamb,fromParryBayFarm,andtherewas nohesitationtousefingers,asFrenchedlambrack chopbonesweredelicatelynibbled.The accompanyingvegetables,especiallythe chanterelleandleekragoutwereplentiful,andthe variousflavoursincorporatedintothecoursewere verywellbalanced.Fromourcellarcamean Australian2009PeterLehmannShiraz,definitelya starwinepairingthatgarneredmanycompliments.

LocallyGrownDuoofLamb.

Photography courtesy of Kevin Light Photography

MarriottHotelFoodandBeverageManagerBoyanLesov.

TheCaramelizedWhiteChocolatePotdeCrème wasbeautifullypresented,anditsrichnesswas nicelyaddressedbythefrizzanteofanItalian Moscatod’Asti.

OfficierMaîtreRôtisseur,CastroBoateng,gavethe AccoladetothefifteenMarriottstaffwho participatedindeliveringthisWorldChaineDay event,presentingeachwithaChaineCertificateof AppreciationandChainebadge.ExecutiveChef, NeilAntolin,andFoodandBeverageManager, BoyanLesov,alsoreceivedagiftfromtheBailliage asdidGeneralManagerMichelleLeSage,and BailliageFounder,ColinSouthcombe.

MarriottHotelFoodandBeverageManagerBoyanLesov.

WorldChaineDay MarriottHotel

Reception

ChefSelectedAmuseBouche

BaillyLapierre-CremantDeBourgogneReserveBrut

Soup

LobsterBisque

Butterpoachedlobster,chivemeringue, lobsteressence

Ansonica,Catarratto,Grillo–DonnafugataAnthilia, 2021,SiciliaDoc,Italy

Appetizer

CrispyDuckLegConfit

Firecrackerglazed,parsnippurée,mandarinemulsion RiojaReserva–Beronia,2018,Spain

TrouNormand

MangoSorbet Lychee+Camparidrizzle

Entrée

LocallyGrownDuoofLamb

Rosemary,honey+chevrecrustedrackoflamb, roastedshallot+portdemi,lambshankcroquette, grilledasparagus,chanterelle+creamedleekragout Shiraz–PeterLehmann,2009,Australia

Dessert

CaramelizedWhiteChocolatePotdeCrème

Toastedmarshmallow,candiedpecandust Moscatod'Asti–Ruffino,2022,Italy

Coffee+Tea

ProfessionalSpotlight LindaRobinson, EchansonduCanada

Linda,DowntownCalgary,imagecourtesyofBadenRoth

FormerlyVice-EchansonandViceChancelierofthe BailliageofCalgary,LindaRobinsonhasnow assumedtheresponsibilityfortheEchansonposition ontheCanadianNationalConseil.

AmemberoftheChainesince2014andrecipientof theBronzeStarofCanada,Lindaisanexperienced wine&spiritsprofessionalandwillcontinuethe mandatetogrowtheL’OrdreMondialinCanada.

LindahashadacareerservingChaine establishmentsasafinewine&spiritsagentforthe past3decadesinWesternCanada,includingthe CalgaryRanchmen’sClub,ThePostHotelRelaiset Chateaux,theCalgaryPetroleumClub,HotelArts andtheiconicLaChaumiere,tonameafew!She wasinvitedbyChefKennethTitcombtojointhe Chaine.HewasherfirstChefasastudentinthe 1980’sattheWestinHotelinOttawa!

LindawithMr.GeraldUlhen,ExportDirectorofMaisonJosephDrouhinin Burgundy,withThePostHotelco-ownersandlong-timeChaine members,GeorgeandRosalieSchwarz(alongtimeago!)

LindainScotland,GlenfarclasDistillery

Lindacelebrates28yearswithPacificWine&Spirits andhasbeenPresidentofthecompanysince2005. PacificWine&Spiritsisanindustry-leading distributorservingBritishColumbia,Alberta, Manitoba,Saskatchewan,YukonandNorthwest Territories,offeringthemostauthenticandcharacter drivenbrandssince1973.Pacificwasfoundedwitha lovefordistinctterroir;theuniqueandvibrant flavoursofferedbytheirpartners,rewardingtheir thirstforoutstandingmerit.Theyspecializein enduringfamilyownedandoperatedglobalbrands fromArgentina,Australia,Canada,Chile,France, Ireland,Italy,NewZealand,Portugal,Scotland, Spain,UnitedKingdomandtheUnitedStates,to bringtheirclientsonlytheverybestinquality, innovation,andselection.

LindaRobinsonwithToniBatet,DearfriendfromwineryinSpain,at CalgaryStampede.

Lindahasspenthercareerbuildingaportfoliooflikemindedbenchmarkwine&spiritbrands.“AtPacific, weinviteeveryonetotasteandlearn.Wewantwine &spiritstobewelcoming,approachable,understood andenjoyed.Knowingthestoriesofourproducers, theirefforts,achievementsandstruggles,makesa difference.”

LindaholdsaBachelorofCommerceinHoteland FoodAdministrationfromtheUniversityofGuelph andacquiredextensivemanagementtrainingat FairmontHotelsandResorts.ShewasappointedLa ConfrariadoVinhodoPortoforhersignificant contributiontotheeducationandpromotionofport wine.In2016,LindawasappointedaKeeperofThe Quaich,anexclusiveandinternationalsocietythat recognizesthosethathaveshownoutstanding

commitmenttotheScotchWhiskyindustry.In2018 shewasinductedintotheOrdredesCoteauxde Champagne,theofficialfraternityofChampagne brandswhosemissionistopromotethevariety, versatilityandtasteofchampagneacrosstheworld. InFebruary2024,Lindawasinvitedbythe CommanderiedeBordeauxinParistojointheGala DinneratthePalaceofVersailles,agreatprivilegeof hercareer!

Thefuture?In2023,Pacificentereda3-yearjourney ofEquity,DiversityandInclusionTeamTrainingatan ISOlevel.Shesupportsthenextgenerationof hospitalitywithleadershipscholarshipsinHospitality ManagementandCulinaryArtsattheSouthern& NorthernAlbertaInstitutesofTechnology.Pacific donatesannuallytotheBritishColumbiaHospitality Foundationforhospitalitymembersinneed.Linda wasinstrumentalincreatingthefirstChainedes RôtisseursJeunesSommelierRegionalCompetition inAlberta.LindawaspleasedtojointheWomen’s PresidentOrganizationinCalgaryin2023,avery activegroupofbusinesswomen.

LindahasbeenmarriedtoherhusbandBrentfor31 years,withtwochildren,ChristopherandEmily.Chris hasjustgraduatedfromLincolnUniversitywitha GraduateDiplomainOenology&Viticulturein Christchurch,NewZealand.After13international harvests,attheageof29,Chrisstartedhis winemakingcareerwithpapersinMarch2024!Emily hasrecentlyjoinedhiminNewZealandonatwo yearholidayworkvisaafterhertimeinClassicaland SociologystudiesatQueen’sUniversityinKingston.

Whennottravelingforwork,LindaenjoysRocky Mountaintrailriding,attendingshowjumpingevents, gourmetcookingandquiettimewithfamilyatan historictinycottageinOntario’sThousandIslands!

Honours,AwardsandMedals

InternationalMedalsAwarded

GoldMedaloftheChainedesRôtisseurs

*Grimard,Hon.Normand Montreal

*MaierHans Calgary

Murakami,C.M.Takashi Manitoba

SilverMedaloftheChainedesRôtisseurs

BuschMichel Montreal

LoisGilbert Okanagan

HegnauerBeat Calgary

*PhiselJean-Claude Montreal

RichardJosefina NovaScotia

RichardRemy NovaScotia

BronzeMedaloftheChainedesRôtisseurs

DekkerMichael Calgary

DeSaulniersShaun Calgary

HansenJan Calgary

HegnauerBeat Calgary

KanuitDean Calgary

LyDuncan Calgary

McKayJason Calgary

MinersMel Calgary

Normandeau-PhiselGinetteMontreal

RobberechtLiana Calgary

StarofExcellenceAwards-Canada

GoldStarofCanada

*CharbonnierDr.Pierre Ottawa

*Grimard,Hon.Normand Montreal

LittlepageJack Victoria

*MaierHans Calgary

SilverStarofCanada

AllemaierMichael Calgary

BrintnellWade Edmonton

CharltonRobert Vancouver

ClarkeJason Toronto

FindlayCynthia Calgary

GabelGail Victoria

GreenSusan Edmonton

GrayCameron Manitoba

GuetgJori Calgary

HannaSamir Montréal

HegnauerBeat Calgary

ItoTakashi Victoria

JaegerScott Vancouver

JonesEric Toronto

46

MartiBruno Vancouver

Murakami,C.M.Takashi Manitoba

ParkinsonVincent Calgary

TetraultDavid Calgary

KanuitDean Calgary

LawrenceClayton Manitoba

LegendreMarie-MadeleineOttawa

LittlepageJack Victoria

*MastalirPaul Calgary

MirlycourtoisBernard Manitoba

*MurrayAlec Edmonton

Normandeau-PhiselGinetteMontreal

PainsiFritz Calgary

RichardJosefina NovaScotia

RichardRemy NovaScotia

RuddickJane Vancouver

*SetoFong Calgary

WilsonMark Calgary

*Deceased

BronzeStarofCanada

AnfindsenAnne Edmonton

BateyMatthew Calgary

BauerfindSusan Calgary

BrintnellRobert Edmonton

BrintnellWade Edmonton

BuchananCarol Calgary

*BurtJim Manitoba

CeapaDorina NovaScotia

CeapaCornel NovaScotia

CharltonRobert Vancouver

CogganRon Calgary

ColletteAnn Vancouver

EitzenbergerAdolf Vancouver

GabelGail Victoria

GriersonRuth Vancouver

GrimesMichael Manitoba

GrossmanCyndi Toronto

GuetgJori Calgary

HansenJan Calgary

Ion-BrownToni-Marie Calgary

JonesEric Toronto

KembleFrank Victoria

LiuErnest Toronto

MartiBruno Vancouver

MastalirNorman Calgary

MehwanHarjeet Edmonton

MilaireRoland Vancouver

MinersMel Calgary

NortonCraig NovaScotia

*PhiselJean-Claude Montreal

RobinsonLinda Calgary

*SavinWilliam Calgary

*SchellErnst Manitoba

ScorgieJoseph Calgary

TreadwellStephen Vancouver

TyronJohn Manitoba

TysonAlan Victoria

WilsonMark Calgary

WrightOwen Vancouver

CommandeurAwards

GrandOfficierCommandeur(50yearsmembership)

MartiBruno Vancouver

GrandCommandeur(40yearsmembership)

BrintnellRobert Edmonton

PainsiFritz Calgary

TetraultDavid Calgary

OfficierCommandeur(30yearsmembership)

AlexanderJohn Manitoba

BasitAChoudy Toronto

BelRichard Manitoba

BellSam Calgary

BuschMichel Montréal

CironeItalo Toronto

CogganRon Calgary

DeAngelisJoseph Calgary

EitzenbergerAdolf Vancouver

GreenSusan Edmonton

GuetgJori Calgary

HannaSamir Montréal

Hegnauer,Beat Calgary

IrwinRichard NovaScotia

JaworskiJames Manitoba

Josephson,Joshua Toronto

KembleFrank Victoria

KirkwoodElizabeth Vancouver

LarsonMartin Edmonton

LeBlancRaymond NovaScotia

LittlepageJack Victoria

LownangWilson Vancouver

MartinHerve Vancouver

MilaireRoland Vancouver

Murakami,C.M.Takashi Manitoba

PechtelWilliam Edmonton

PedersenWilliam Vancouver

PedersonWilliam Vancouver

RichardRemy NovaScotia

OfficierCommandeur(Continued)

RuddickJane Vancouver

SantoDr.William Toronto

SchwarzGeorges Calgary

StrikeLeslie Vancouver

TitcombKenneth Calgary

TrenkeNick Calgary

ViereckLyle Victoria

VoegliHans Edmonton

WannerHans Calgary

WatkinsBeverly Victoria

YipJannie Victoria

Commandeur(20yearsmembership)

AmysNecia NovaScotia

AnfindsenLaurieJane Edmonton

ArletteValli Calgary

BalciunasRennie Manitoba

BauerfieldSusanJoy Calgary

Balone-BrownJudith Vancouver

BernerAndre Vancouver

BernerMonique Vancouver

BrintnellWade Edmonton

BrownRandall Vancouver

BuchananCarol Calgary

BurchertStephe Nanaimo

BurtJames Manitoba

ChadwickJennifer Montreal

CharltonRobert Vancouver

ChubachiYoshitaka Calgary

ConnollyJames Vancouver

CretneyKen Vancouver

CrichtonAndrew Calgary

DanguyJean-Louis Manitoba

DeNardiMaria Manitoba

DeNardiThomas Manitoba

DoucettePaul Edmonton

DukePeter Manitoba

DunlopJannetta Vancouver

FelicellaJohn Vancouver

FindlayCynthia Calgary

FilipchukRobert Edmonton

FlahertyDavid Victoria

FriesenDenise Winnipeg

GabelGail Victoria

GrahamPeter Edmonton

GrayCameron Manitoba

GrimesMichael Manitoba

HannaIhab Montreal

HillsMark Vancouver

HourstonJames Vancouver

HoyerJohn Nanaimo

ItoTakashi Victoria

48

JacobsMichel Vancouver

JensenKaren Victoria

JohnsonGeoffrey Toronto

JonesEric Toronto

JoySusanna Toronto

KanuitDean Calgary

KennedyRoger Manitoba

KirkwoodElizabeth Vancouver

LawrenceClayton Manitoba

LeaheyDennice NovaScotia

LeeBernard Edmonton

MaccorquodaleCameron Calgary

MichasiwDale Manitoba

MirlycourtoisBernard Manitoba

MorariWilliam Toronto

NorrieBryan Winnipeg

PanaraGuido Calgary

ParkinsonVincent Calgary

Petley-JonesMatthew Vancouver

PosteraroGuiseppe Vancouver

PringleSusanne Ottawa

RagoCarmelo Edmonton

RichardJosefina NovaScotia

RothwellRobert Vancouver

SchultzeThomas Toronto

SeagerMary-Jane Manitoba

SetoRichard Calgary

ShackletonNelles Victoria

Shakir-HannaMargrit Montreal

SpurrellAlice Vancouver

StephenDouglas Manitoba

SungSonny Edmonton

TothKevin NovaScotia

ViauJacques Montreal

VryenhoekLucy Calgary

WatkinsBeverley Victoria

WilsonWattDon Calgary

WojakowskiJoseph Manitoba

YakimetsWalter Edmonton

LaChaîne–CoasttoCoast–

BailliageduMontréal

(SubmittedbyMélanieCourtemanche, Vice-ChargéedePresse)

LeBaillagedeMontréalasoulignél’arrivéedu printempsavecun«sublimissimeRoyalAfternoon Tea»auFairmontLeReineElizabeth,le17mars 2024.Cetévénements’estdéroulésousles généreuxauspicesdeDavidConnor,notrecher vice-conseillergastronomique,vice-présidentdu groupeFairmontetDirecteurgénéralde l’établissement,ainsiqueJean-MarkLéon,chef exécutifdeslieux.Lesmembresetleursinvitésont puserégalerd’undélicatfestinlorsd’uneaprès-midi conviviale,détonnantagréablementdenos habitudes«nocturnes»,pourciternotrebaillide MontréalMartinL.Leclerc!

Lesbullesouvraientlebalgrâceauxverresde ChampagneLouisRoedererCollectionBrut,avant quenouspassionsàdesbouchéessucréeset saléessucculentes,letoutsavammentaccompagné d’unthédélectable.

Côtésalé,soulignonstoutspécialementles sandwichsdesaumonfumédechezMonsieur Émile,des«cupcakes»auchorizodelabelle régiondeCharlevoix(glacéaumascarpone,riende moins!),desmacaronsdefoiegras(lerêve!)ainsi qu’unluxueuxpétoncleàlatruffequienchantèrent lesconvives

ProfessionelduBailliageNationalduCanada;MartinLeclerc,Baillide Montréal;DavidConnor,Vice-ConseillerGastronomique;Julien Dancause,Vice-Argentier;FlorimondHannoteau,Vice-Conseiller Culinaire;MélanieCourtemanche-Dancause,Vice-ChargéedePresse.

MichelBusch,BailliHonorairedeMontréal,ConseillerHonoraire ProfessionelduBailliageNationalduCanada.

Dessconesencorechaudsetmoelleuxsurlesquels nousavionsétaléunegénéreusecrèmeDevonshire précédèrentlesbouchéessucrées:latartelettede pommeTatinfutlastardel’événement,aucentre d’unplateauquiréunissaitmacaron,gourmandiseà l’orange,clubamandesetfondantauchocolat!

MembresduConseildegaucheàdroite/MontréalCouncil(lefttoright) MichelBusch,BailliHonorairedeMontréal,ConseillerHonoraire

LaChaîne–CoasttoCoast–

BailliageduMontréalcontinued

[EnAnglais]

TheBailliagedeMontréalcelebratedthearrivalof Springwitha“sublimeRoyalAfternoonTea”atthe FairmontQueenElizabeth,underthegenerous auspicesofourVice-ConseillerGastronomique, vice-presidentoftheFairmontgroupandDirector Generaloftheestablishment,aswellasJean-Mark Léon,executivechef.MembersoftheChaineand theirguestsenjoyedadelicatefeastduringa marvellousafternoon,notingthatitwasparticularly splendidtomeetatasunniertimeofday,contraryto ourmore“nocturnal”habits,asourBaillideMontréal MartinL.Leclercwittinglyputit!

Expliquercequiestdisponible/Explainingwhatisavailable.

GlassesofChampagneLouisRoedererCollection Brutsetthefestivetone,beforesettlingdownfor sweetandsavourydelicacies,alongwitha comfortingcupoftea.

Onthesavouryside,letushighlightthesandwiches layeredwithMonsieurEmilesmokedsalmon, “cupcakes”withchorizofromQuébec’sbeautifuland renownCharlevoixregion(glazedwithmascarpone, noless!),foiegrasmacarons(whatadream!)aswell asaluxuriousscallophighlightedwithatouchof trufflewhichdelightedeveryonepresent.

Warmandfluffysconesonwhichwespreadanohso-generousamountofDevonshirecreampavedthe waytosweets:apommeTatintartstoletheshow, surroundedbymacarons,orangegourmandises,an almonddessertandachocolatefondant!

LaChaîne–CoasttoCoast–

BailliageduManitoba

(SubmittedbyCameronGray,Bailli)

TheManitobaBailliagehasenjoyedanactivedinner scheduleoverrecentmonthswhichhassignificantly enhancedtheenjoymentofourManitobawinter.

OurChapîtreDinneratBreezyBendCountryClubin November2023sawtheinductionofnew Professionals,ChevaliersandRôtisseursmembers. TheoutstandingcuisineofExecutiveChefKlaus Leindecker,ViceCouncilCulinaire,washighlighted, assistedbyhistop-notchbrigade.

ChefRôtisseur,BlairSchryer,hostedamarvelous DinerAmicalinJanuaryatSouthwoodGolf& CountryClubtothedelightofallinattendance.This wasBlair’sfirstDinerAmicalandwecertainlylook forwardtomanymoreintheyearsahead.

Thegracefulserviceandperfectlymatchedwine selectionsfortheeventshostedbyBlairandKlaus complimentedtheirvisionofhowaChaineevent shouldunfoldandbeenjoyedbyattendingmembers. Theydeserverecognitionandcongratulationsfor theirextensivepreparationsinensuringsuch successfulevents.Appreciationisalsoextendedto theteamatKeastonWineMarketforworking collaborativelywiththesechefsinselectingand pairingappropriatewines.

InMarch,ourBailliagehostedtheannualRRC PolytechScholarshipDinerAmical.Thisdinnerand our$4,000scholarshipcommitmenthasprovided significantsupporttotheHospitalityandCulinary Artsstudentsastheypreparetoenterthehospitality industry.Thestudentsplan,prepareandservethis DinerAmicalaspartoftheirannualcurriculum.

Thecalendarofeventsfor2024promisesavery activeyearfortheManitobaBailliage.

LaChaîne–CoasttoCoast–

Bailliagedel’AlbertaàCalgary

(SubmittedbyAshleyJames, Vice-ChargéedePresse)

l’OrdreMondialatClosdelaOysterBarre

Memberandguestresponsewassooverwhelming forthisevent,thatClosdelaOysterBarreactually hostedtheBailliagefortwodaysinarowto accommodateallthemembersthatwereeagerto attend.Weextendourappreciationtoeveryoneat ClosdelaOysterBarreformakingthisevent happen!

Membersandguestsgatherforevent.

ItwasratherchillyinCalgaryheadingovertoClose Barre,andlookingoutofthewindowintothestreet duringdinnertherewasadustingofsnowfalling aroundus.IhadtheopportunitytospeakwithMatt BateyabouthowtheconceptofClosdeLaOyster Barrecametobe.

ItfounditsbeginningsattheOperaRoom(the beautifulfunctionroomatTeatro’s)duringthe pandemic.Teatro'sSommelierTaylorSimpsonhad anideaofhowtofillthisroomwithdinersthatcould onlydinewiththeirownfamilymembers,andClos delaOysterBarrewasformed.In2023when functionspaceswerebeingusedagain,theOpera roomwentbacktobeingthat,andVendomeand ClosBarrewerecreatedinitspresentlocation.

Uponarrivalweweregreetedwithacoconuttostada daiquiri,alongwiththreeuniqueandtastycanapes: LobsterDogs(Housemadelobstersausage,iceberg lettuce,oystermayo,briochenewEnglandbun); ChickenLiverMousse(Crostini,roastedgrape, thyme)andSmokedFishBrandade(Fermented jalapeñoaioli).

OysterEscabeche

LaChaîne–CoasttoCoast–

Bailliagedel’AlbertaàCalgarycontinued

Havingenjoyedourcocktailsandcanapesitwas timefordinner.Vice-EchansonLlynStrelau welcomedthegrouponthefirstThursdaynight,with BailliJoeScorgietakingoveronFriday,followedby MattBateywhodeliveredanintroductionaboutthe evening,thefoodandthewine.NextTaylor explainedthatourwinepairingsfortheevening wouldnotbelistedonourmenus.

FogoIslandFlounder.

Eachcoursehadbeenpairedwithtwodifferent selections,onemoretraditional,andoneslightly more“outofthebox”.Afterweenjoyedeachcourse, Taylorthenexplainedthedecisionbehindhispairing alongwithsomeinformationabouttheselection.

PinaColadaBakedAlaska.

Asdinnercametoaclose,thesnowasstillfalling. Llyn,orJoe.thankedtheteamofClosBarre,along witharoundofapplauseforthebrigadeandtheir dedicationlookingafterusononeofthesetwo deliciousevenings.Thoseofusthatattendedonthe Thursdayweresworntosecrecythatwewouldnot revealthesplendorsthatweretocomeforthose attendingthenextevening.

ClosdelaOysterBarre l’OrdreMondial

OysterEscabeche

Chorizo,pickledveg,warmmayo SalmonTortellini

Everythingbagelconsommé,pickledshallot,dill crémefraiche,salmonroe

FiveAliveGranita(FeelAlive)

FogoIslandFlounder

Carrotpavé,redcabbagepurée,fishjus,herb espuma

PinaColadaBakedAlaska Coconutrum

Mignardise Coffee+TeaFlavoredGummyBears

TheBrigade.

(lefttoright)Teatro'sCEO&DirectorofCulinaryMatthewBatey, ConseillerGastronomiqueDuCanadaHonoraire;Vice-EchansonLlyn Strelau;SommelierTaylorSimpson.

LaChaîne–CoasttoCoast–

Bailliagedel’AlbertaàCalgarycontinued

DînerAmicalatCarriageHouse

WithourfirstDînerAmicaloftheyear,wewere anticipatingaremarkableevening.TheCarriage Housewelcomedusbyservingchampagneand threetastyhorsd’oeuvres.Theroomlooked stunning.Redlightslitupthewallsgivingtheroom aninvitingglow,whilethetablecenterswereunique andtasteful.Havingtakenourseats,BailliJoe Scorgieremindedusoftherulesofthetable,and dinnerbeganwithhomemadebreadandsagebutter thathadbeencreatedforusthisevening.The eveningbeganwithopeningremarksfromCalgary BailliJoeScorgie,whointroducedourguestsand remindedusoftherulesofthetable.Anoutstanding sixcoursedinnerfollowedcomplementedbythe perfectwines.

CucumberCarpaccio.

LaChaîne–CoasttoCoast–

Bailliagedel’AlbertaàCalgarycontinued

CamPinkney,MaîtreSommelierexplainsawinechoice.

MilkChocolateDome.

Attheconclusionoftheevent,bothbrigadesentered thebararea,greetedbyaroundofapplause.Joe Scorgiegavetheaccolade,highlightinghowthis eveningcametogetherwiththeholytrinityofChaîne dinnermenus:FoieGras,Caviar,andLobster.Not forgettingeverythingelsethatweweretreatedto: truffles(ohthetruffles),lamb,oysters,thelistgoes onandon.Remarkingontheastutewineandfood pairings,healsonotedthateachwinewasservedat itsperfect,individualtemperature.

Thebrigadefortheeveningjoinedusinthe ballroom,accompaniedbyawell-deservedstanding ovation.Joeaskedtheassembledfrontofhouse brigade,‘Whichofyoujustexperiencedyourfirst militarystylebanquetserving?’Theyallraisedtheir hands,theywereexceptional.

AsistheCalgaryBailliage’stradition,twoplates werepresentedinrecognitionoftheexceptional effortsoftwomembersoftheCarriageHousestaff, onefromthekitchenbrigade(orheartofthehouse) andanotherforthefrontofhousebrigade.Forthe HeartoftheHouse,LinoSavino,DirectorofFood andBeverageandExecutiveChefreceivedthePlate whileCamPinkney,FoodandBeverageManager washonouredwiththeFrontoftheHousePlate.

CarriageHouse DînerAmical

AmuseBouche

Pickled&CrispZucchini HoneySoyDressedoverTahiniHummus 2021Reva–SauvignonGris/SauvignonBlanc Monforted’Alba,Piedmont,Italy

PalliserBread

CucumberCarpaccio

NdujaGrema,HouseCrouton,Tomato&BasilOil 2021GerardBertrand‘Cigalus’–Chardonnay/Viognier/SauvignonBlanc IgpAudeHauterive,SouthernFrance

Clam,Pancetta&ChiliConsume JumboCouscous&CharredTomato 2017Quails’GateStewartFamilyReserve–PinotNoir–Magnum OkanaganValley,BritishColumbia,Canada

PuttanescaBraisedBracerolewithFlankSteak ItalianSausage,Prosciutto,Provolone&CreamyPolenta 2020ChateauPontetTeyssier‘GrandCru’–Merlot St.Emilion,Bordeaux,France

Cleanser

GrapefruitGranita,PearSorbet&SoakedPear

Garlic&HerbRubbedLambRack Horseradish,Honey&Carrot,CharredBroccolini 2018GhostBlockEstate–CabernetSauvignon Oakville,NapaValley,California,USA

Dessert

MilkChocolateDome, RaspberryCremo,Meringue,MicroSponge, BloodOrangeLace TaylorFladgate‘GoldenAge’50-Year-OldTawny DouroValley,Portugal

LaChaîne–CoasttoCoast–

BailliagedeL’AlbertaNord

(SubmittedbyMonicaBarclay, Vice-ChargéedePresse)

TheBailliagedeL’AlbertaNordheldtheirAnnual GeneralMeetingandNewMemberInductionon March24,2024attheEdmontonExpoCentre. Therewere10newmembersinductedand2 promotions.TonyCatanese,BailliDéléguédu Canadawastheretoformallyreceiveandinductthe newmembers.

Followingtheinductionceremonymembersand guestsweretreatedtoanoutstanding6-course menupreparedbyChefJijuPaulandhisteam.

HighlightofthedinnerwasadishofSturgeon& CaviarthatwasservedduringtheculinaryOlympics inGermanybyTeamCanada-whichwasledby EXPOCentreSousChefRahilRathod.Thisdish wonagoldMedalinthecompetition.

NewMemberJessicaJacob-MinowithTonyCatanese.

FermentedMushroomConsomme.

ChefJijuPaulandEdmontonBailliHarjeetMehdwan.

LaChaîne–CoasttoCoast–CoasttoCoast–

BailliagedeVancouver

(SubmittedbyAnnCollette,Bailli)

HolidaysatTheHartHouse

OneofthethingsVancouverChaînememberslook forwardtoinDecemberisrevisitingtreasured traditions,nottheleastofwhichisourholidaydinner withChaînemembersandfriends.Themembersof theVancouverBailliagerecapturedalittleofthe nostalgiaofpastcelebrationsbyreturningtoThe HartHouseRestaurant,nowundertheculinary directionofExecutiveChefRaúlCopeteVazquez.

VancouverChaînemembers(ltor)MattPetleyJones,JudyBaloneBrownandRandyBrowntoasttheholidays.

Thecharming1911TudorRevival-styleHartHouse mansion,withitshandsomelyappointedEdwardianstyledecorandlovelyviewsoverlookingDeerLake, exudesthegloryofabygoneeraandhaslongbeen afavouriteoflaChaîne.Itprovidedtheperfect backdropforanelegantandverycollegialdinner.

ChefVazques,whohailsfromSpainandhascooked forMichelin-ratedrestaurantsinthatcountry,created acustommenuforourdinner,eachdishreflecting hisvisionandculinarysensibilities,whicharedeeply influencedbyhisSpanishroots.TheSablefishCrudo andperfectlypreparedDuckBreastwithFoisGras werespecialtriumphs.

Thewinepairings,coordinatedbyConseiller GastronomiqueJimConnolly,featureda combinationofOldWorldandNewWorldwines, includingBlueMountainBrut,whichisarguablyone ofBC’sbestsparklingwinesandperfectfortoasting theholidaysandeachother.

AbeautifullypreparedSablefishCrudowastheperfectopeningfora holidaydinnerattheHartHouse.

LongtimeVancouvermembersDrs.JordanHanleyandRebecca Englandjoinedthefestivities.

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

BailliagedeVancouver.

TheHartHouse HolidayDînerAmical Canapés

GrilledOctopus,FondantPotato,RomescoSauce

BraisedLamb,Focaccia,MintYogourt CaramelizedOnion&BrieTart BlueMountainBrut,OkanaganValley,BC

SablefishCrudo

PickledFresnoPeppers,ShavedKohlrabi, CompressedApples, Lacto-FermentedAppleJuice,LemonZest 2021HubertBrochardSancerre

SearedDuckBreast&FoieGras BCChanterelles,ChanterelleCrema,PedroXimenezSauce 2020BlueMountainReservePinotNoir, OkanaganValley,BC

BraisedBeefShortRib ConfitLeek,CauliflowerGratin,TrufflePommePurée, BraisingJus 2012RogerSabonChâteauneuf-du-PapeReserve

ParisBrest

ChocolatePralineGanache,CandiedHazelnuts,Chantilly 2018ChâteauLaRameAOCSainteCroix-du-Mont

CheeseWine&Swine

AchillywinterdayinVancouverwasdelightfully warmedbyarelaxedculinarysocialthathasbecome somethingofafavouriteamongChaînemembers–ourannualexplorationofwineandcheesepairings. However,thisyeartherewasanaddedtwistaswe enjoyedCheese,Wine&Swine(a.k.a.curedham)–thethreeclassiccomponentsofgreatcharcuterie.

Theevent,heldinthehomeofBailliAnnand ChevalierGuyCollette,comprisedaside-by-side tastingofeightoftheworld’smosticoniccuredhams (plustwofineFrenchporkpatés)accompaniedby eightEuropeancheesesspeciallyselectedto harmonizewiththemeats.Theselectionofmeats andcheeses(fromFrance,Germany,Spainand Italy)werearrangedbycountryandwereeach complementedbyclassiccharcuterie accompaniments,someofwhich wereuniquetothenation.Therangeoftasty complementsincludedgrapes,baguetteslices, olives,quincepaste,figjam,toastedalmonds,dried apricots,grainymustard,pumpernickelbread, pretzels,pickles,breadsticksandmore.

Theopportunitytotastecuredhamsfromdifferent countrieswasparticularlyinteresting.Althoughall weredry-cured,eachpresentedadistinctiveflavour thankstofactorssuchasthebreedofswine,the feedingoflivestockandwidevariationsin preparationofthemeat.

LaChaîne

BailliagedeVancouvercontinued

CheeseWineandSwinePairings

FRENCH

CampagneParisienCoarsePaté MushroomArmagnacPaté BrieNormandie(Costco) Compté

2008ChateauChasseSpleenHautMedoc 2009LouisJadotBeaunePremierCru

SPANISH

SerranoJamon IbericoJamon 12-monthManchego QuesoSemicurado

1992QuintadoVesuvioVintagePort 2001FaustinoGranReservaRioja

ITALIAN

ProsciuttodiParma CutellodiModena Asiago Provolone

2012Castel‘inVillaChiantiClassico 2012CesariValpolicella

GERMAN

SchwartzwalderSchinken WestfalianHam ButterKase

AllergauEmmenthal

2014Dr.Paully-BergweilerRiesling 2015GustavAdolfSchmidtRieslingSpätlese

Thewinepairingsfortheeventwerecuratedby ConseillerGastronomiqueJimConnolly,who presentedaninterestingassortmentFrench,Spanish andItalianreds,Germanwhites,ExtraTosoReserve sparklingandportfromourownChaînecellar.The exceptionalSpanish2001FaustinoGranReserva Riojaprovedtobeoneofthestarsoftheshow!

Ashasbecomeourcustom,attheendofthe eveningguestswereprovidedpaperplatesand invitedtotakehomegenerousslicesofalltheir favouritemeatsandcheesestoenjoylater.

ATasteofIndiaatVij’s

ThefirstdayofSpring2024sawmembersofthe VancouverBailliagegatherforatasteofIndiaatone ofthecity’smosticonicrestaurants–Vij’s–the creationoffoundingchef,owner,andRenaissance manVikramVij,whoisarguablyasinterestingand colourfulasthefoodheserves.

TheheatedrooftopgardenatVij’sprovidedalovelysetting.

(lefttoright)LeoandCarolIp,KarenDeNorbregaandJodiPellingsoak upthesunandtheambienceatVij’s.

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

Vikram,adornedinhissignaturescarf,welcomed memberstothebeautifullyappointedrooftopgarden ofhisrestaurantforafive-coursedinnerthat showcasedhisuniqueinterpretationsofthearomatic cookingofhishomeland,whichhesayswasinspired byhismother’scooking.“Afoodwriteronceasked meforbutterchicken,”saidVij.“Itoldher‘Idon’tdo butterchicken,butsitdownandI’llserveyou somethingIknowyou’lllike.’”Vijwasright.Thatfood criticwroteaglowingreview.Thirtyyearslater,Vij’s istherecipientof“BibGourmand”designationfrom Michelin.

Thehome-styleBengalicurrychickenwasservedwiththe bestNaanbreadmembershadevertasted!

Ourdinnerfeaturedaprogressionoffivebeautifully prepareddishescompletelyoriginaltoVij’skitchen, eachanhomagetohishomeland.Thehighlightwas Vij’swine-marinatedpopiscles–marinatedlambribs servedontheboneandnestledontopofturmeric andspinachpotatoes.

Vij’swine-marinated“lambpopsicles”areamonghis best-lovedsignaturedishes–oftenimitated!

Wineisn’tnormallyassociatedwithIndiancuisine, buttruetohisdesiretobeuniqueinallthings,Vij developedhisownredandwhiteprivatelabelblends (inpartnershipwithtwoOkanaganwineries)topair perfectlywiththespicesofhisfood.HiswhiteVij’s MalaBlendFreedomPeacockcomplementedthe chickencurryperfectly,asdidVij’sLanternBlendred withthelambpopsicles.

Attheendoftheevening,Vijproudlyintroducedhis cooks–agroupofseventalentedwomenchefs, manyofwhomhaveworkedwithhimforthepast25 years.“I’msoproudofmyteam,”gushedVij,holding hishandtohisheart.“Whenyoueatourfood,you don’tjustexperiencetheflavours,youfeelthelove.” Yes,Vikram,wetrulydidfeelthelove.

Vij’s ATasteofIndia

Canapé

VegetablePakoraswithDateChutney BottegaProsecco

PotatoandRedBellPepperSamosa onCoconutCurry BottegaProsecco

ChickeninCreamyBengali-styleCurry WithSpicedNewPotatoesandSproutedLentilSalad Vij’sMalaBlendFreedomPeacock

LaChaîne–CoasttoCoast–

BailliagedeVictoria

(SubmittedbyGailGabel,Bailli)

TheInnatLaurelPoint

TheviewfromTheInnatLaurelPointwas spectacular,astwentyChaîneMembersandguests gatheredforourfirsteventoftheyear.Victoria’slast fewdaysofwintersportedbrilliantsunshine,record hightemperaturesandtheperfectambiancetodine overlookingscintillatingbluewater,asharbourseals frolickedinthegentlewakeofpassingsailboats.

Ontheirarrival,thehotel’sGeneralManager,Eda Koot,andherguest,Vancouvermember,Jim Connolly,werewarmlywelcomedbytheirVictoria colleagues.Then,elegantlypresentedmarinated oysters,aradishmasqueradingasamini“toffeeapple”,smokedsturgeonandcaviarwereenjoyed withourreception’straditionalglassof“Bubbles”.

Marinatedoysters.

MovingontodinnerintheAurarestaurant,Maître RôtisseurandExecutiveChef,KenNakano, introducedeachcoursethroughouttheevening.

Presentationwassimplystunningandfrankly,many ofuswerelostforwords,asthedesignandplating ofeachcourseseemedeclipsedbythenext.While themealwasJapanese-styleforward,ChefNakano highlightedseveralunusualingredients,suchas Dogwoodcherries,grownonsiteintheproperty’s extensivekitchengarden.Nettlepistouand crystallisedGrandFirleavesweredeliciously surprisinggarnishes.

Photography courtesy of David Izard

LaChaîne–CoasttoCoast–

BailliagedeVictoriacontinued

Aura’sculinaryteamtakesgreatprideinitssupport oflocalproducersformeats,seafoodandtheentire harvestofsomefarms.TheInnspecializesin“small plate”menus,providinganopportunitytosamplea selectionoftemptingdishes,ratherthantheusual oneortwo.ThemenushowcasedChefNakanoand histeam’screativityinintroducingunusualand eclecticflavours.

VesperZhu.

Asistheircustom,thewinepairingswerepresented ateachtable,byindividualAurastaff.Atourtable wewereexceptionallywellinformed,byVesperZhu, whoisstudyingatthethirdlevelofherSommelier training.

Inaddition,ChefNakanospoketotheOsakeMirai SparklingSake,producedbyMasaShiroki,an artisanSakemakerandproprietorofthefirst boutiquepremiumsakewineryinCanada.Basedin GranvilleIsland,productionistotallycontrolledfrom growingthespecialricethroughtothebrewingof smalllotsoffinishedproducts.Ifyouhavenottried theirSparklingSake,youareinforatreat.

ChefNakanohasasecretweaponintheculinary team,aPastryChefparexcellence,whodelivered themostdelectableandelegantlypresented dessertsandanexquisiteselectionofminiature Migniardise.Picturemorselsbarelymorethanhalf aninchindiameter,eachuniquelyshaped,flavoured anddecorated,somewithgoldleaf.Myfavourite wasthetinyflutedpastrywithawhispoflemonglaze andsliverofrind.Itjustmeltedinthemouth,yum!

BananaMilkCake.

TheBailli’sfavouriteMignardise.

LaChaîne–CoasttoCoast

BailliagedeVictoriacontinued

BailliGailGabelandVice-ChargedeMissions,Allan Tyson,presentedCertificatesofAppreciationtoeach oftheteammembers.ChefNakanoalsoreceived hisSilverCommandeurAwardandheand RestaurantManagerKatieAlva,eachreceiveda specialgiftfromtheVictoriaBailliage.

MaîtreRôtisseurandExecutiveChef,KenNakanoandhisBrigade receivedcertificatesofappreciationfromBailliGailGabelandViceChargedeMissions,AllanTyson.

GeneralManager,EdaKootspokeattheendofthe evening,expressingherthankstotheBailliagefor choosingtoholdthiseventatAura.Shetouchedon themanychallengesthatthepropertyfacedduring andafterCOVID.Theclosings,reopening,rebuilding andretrainingofloststaffteamstookanenormous tolloneveryoneaswellasthebusiness.Ourevent tonightwasthefirstChaînequalityfunctionthatthe propertyhasfeltreadytohostinseveralyears.From commentsmadebythoseattending,andinbaseball terminology:ILPhitthiseventoutofthepark!

TheInnatLaurelPoint

OpeningOvertures

Radish CulturedButter Oyster BlackBean,BullKelp SmokedSturgeon Caviar VeuveduVernayOrganicBrut,FR

PreludeofTastes

ShoyuParkerHouse KasuButter KombujimeBeefCarpaccio DogwoodCherry“Boshi" NigoriSakeCuredFoieGrasMilleFeuille CrystalizedGrandFir OsakeMiraiSparklingSake,BC

DiscoveryEnsemble

SaltGrilledMackerel HumpbackShrimpSalad,NorthernLightsRice 2019BodegasItsasmendiNº7,SP

PalateIntermission YuzuGreenAppleGranite

CulinaryCrescendo

KojiRibEyeCap BoneMarrow,OxtailCroquette BlackTruffleSoyGlaze SpringVegetables Potatoes,Nettlepistou 2019MauroSebasteBaroloEdizioneLimitata,IT

SweetEpilogue

BananaMilkCake

BananaIceCream ToastedMilk+HazelnutWaferCrunch DisznókóTokaji5Puttonyos

Mignardise

Photography courtesy of David Izard