la Chaine in Canada May 2022 by chaine canada

LA CHAINE in Canada

VOLUME 21 – ISSUE 1 MAY 2022

Join Us in Halifax – National Meeting 2022

IN THE NEWS – 2022 INTERNATIONAL DATES PAST CANADIAN EVENTS – FROM COAST-TO-COAST

World Chaine Day Highlights From Across Canada MEET OUR NEW BAILLIS: NOVA SCOTIA, MONTREAL, OTTAWA, OKANAGAN

CONTENTS

SOMMAIRE

Note from Bailli Délégué

Un mot du Bailli Délégué

Bailliage du Canada —Chapître du Canada 2022 National Meeting (Halifax, October 20 – 22, 2022)

Bailliage du Canada — Chapître du Canada 2022 Réunion du Conseil National (Halifax du 20 au 22 octobre 2022)

Professional Spotlight – Gregory Burns

Professionnels en vedette - Gregory Burns,

Your Host Hotel — The Prince George

Votre hôte Hôtel — The Prince George

Pre/Post Conference Stay Offer – Fox Harb’r Resort

Offre Séjour Pré/Post Congrès – Fox Harb’r Resort

Professional Spotlight – The Chefs of the 61st Canadian National Meeting

Professionnels en vedette – Les Chefs de la 61e Réunion Nationale Canadienne

World Chaine Day across Canada

Journée mondiale de la chaîne à travers le Canada

Leah Patitucci — International Young Chefs Competitor

Leah Patitucci — Concurrent international des jeunes chefs

The National Young Chefs Competition

Concours National des Jeunes Chefs Rôtisseurs

Welcome To Our Newest Baillis!

Bienvenue à nos nouveaux Baillis !

In Memoriam — William (Bill) Savin

En mémoire -

Honours, Awards and Medals

Honneurs, récompenses et médailles

La Chaîne — Coast-to-Coast

La Chaîne — d'un Océan à l'autre

Keep Your Information Up-to-date! Enjoy La Chaîne in Canada, our national magazine on your computer screen. Make Sure Your Email and Other Contact Details Are Correct!

Please go to this link and enter the required information: Bailliage du Canada “Join, Contact or Update” Page You will be sent an email notification when the next issue of La Chaîne in Canada is ready for viewing. https://canada.chainedesrotisseurs.com/

Note from the Bailli Délégué

Tony N Catanese, FCPA, FCA, CBV Bailli Délégué du Canada

Dear Member of la Chaîne in Canada,

I hope this latest edition of our Canadian Newsletter finds you in good health. While the pandemic may not be over, vaccines, the general level of community immunity, and our continued attention to doing things safely, should make us feel more comfortable as we venture into this ‘post COVID’ world. It certainly fills my heart with joy to see that many of our members have now started taking part in events. Most of you should have received a calendar of 2022 events from your local Bailli. World Chaine Day events are taking place across the country and Baillis are telling me most are expected to be at maximum capacity. This is what everyone wants … and what our professional members need. I encourage you to take time to review the many pages of this edition. You will read about the wonderful events that are planned for the 2022 Canadian Grand Chapitre in Halifax (October 20 – 22). The food and wine…the venues and chefs…the tours and culture. Do not miss the opportunity to visit and experience this truly special part of Canada. This edition also describes some of the wonderful events that took place over the past year…so many pictures of members having a great time. New Bailliages have now been re-established in Ottawa and the Okanagan Valley. We also have new leadership in Halifax. Read about all of these new Baillis. I wish you a wonderful Spring & Summer and look forward to meeting you at events throughout 2022.

As Always…Vive la Chaîne! Vive la camaraderie!

Join Us in Halifax!

Bailliage du Canada – Chapître du Canada 2022 (October 20 - 22, 2022)

Halifax Citadel National Historic Site.

alifax - Nova Scotia’s City by the Sea. If you like a mix of energetic city and beautiful scenery, Halifax is the perfect place for you.

Founded in 1749 and the site of the first British town in Canada, visitors have been falling in love with Halifax for more than 250 years. Situated on a peninsula alongside one of the world's largest deep water harbours, Halifax combines the international essence of a major port city and naval base with the culture and heritage of one of Canada’s most historic communities. Halifax Citadel National Historic Site Home to the 78th Highland Regiment, Halifax’s starshaped fortress has presided over the city since the 4

early 1800s. Its hilltop setting provides a commanding view of the city and harbor. The Halifax Citadel National Historic Site, completed in 1856, is a symbol of Halifax’s role as a principal naval station in the British Empire, and it is the fourth in a series of forts on the site. Visitors can tour the impressive star-shaped masonry structure with a defensive ditch, earthen ramparts, musketry gallery, powder magazine, and garrison cells.

Explore the Waterfront and Downtown The waterfront and historic settings in the busy downtown area serve as a backdrop to the busy harbor, with its never-ending worldwide ocean traffic.

In the heart of the downtown you'll find art galleries, museums, churches, shopping, sidewalk cafés and friendly nightclubs. Stroll the boardwalks and see ships from around the world.

The rolling hills of the city rise up from the harbour and the historic central district to the upper ramparts of the Halifax Citadel, a star-shaped fortress that offers visitors splendid views of the city and waterfront. During the day, the Historic Properties site is filled with shoppers drawn to the merchandise offered for sale in these picturesque buildings and tiny boutiques. By night, it serves as the city’s center of entertainment.

Hugging the harbour for 10 city blocks from Pier 21 to Casino Nova Scotia, this gentle path takes you past historic sites, shops, restaurants and attractions. You’ll come across Cable Wharf with all its restaurants and shops.

Downtown Halifax mixes the past with the present— stately 18th and 19th century architecture side-byside with modern skyscrapers of steel, glass and concrete. Many of the downtown attractions are within walking distance of each other, making this sophisticated urban centre the perfect spot for a walking tour.

There's no better shopping east of Montreal than you'll find in Halifax. Well-appointed shops offering the latest fashions, fine art, crafts and gifts sit sideby-side with stylish bistros and rooftop cafés. Browse eclectic boutiques or the Maritime flavour in the restored heritage buildings of Historic Properties that house food and retail stores. Stretching over three square blocks, these timber-frame buildings and stone warehouses were originally built in the late 1700s and early 1800s to safeguard the stolen treasure captured by privateers. 5

Experience the Beauty of the Seaside If you seek peaceful nature scenes, head out of the downtown for nearby communities and let yourself be romanced by the sea.

Take advantage of the tours provided by the National meeting organizing Committee to see beautiful seaside harbours and lush vineyards.

Everyone is drawn to the ocean—the crisp tang of salt air, fresh breezes, and an ever-changing panorama of colour and light. Nature has blessed the area with charming fishing villages, sandy beaches, rugged shorelines, and colorful gardens.

Join Us In Halifax! Chapître du Canada 2022 — October 20 - 22, 2022 6

GRAND CHAPITRE DU CANADA 2022 Calendar of Events Celebrate our 61st Annual Meeting! Thursday, October 20 Dine-Arounds Brooklyn Warehouse Eliot and Vine Restaurant Hermitage Restaurant

Friday, October 21 Day Tours Bus Tour of Peggy's Cove, Mahone Bay & Lunenburg followed by lunch Bus Tour of Gaspereau Vineyards and Grand Pre Winery followed by lunch Presentation at Acadian Seaplants followed by Ecotour/Mushroom Foraging/Gourmet Lunch Welcome Reception The Wardroom CFB Stadacona Halifax

Saturday, October 22 Day Tours Guided Waterfront Walking Tour Bailli Lunch GIO, The Prince George Hotel

Induction Ceremony, Reception and Grand Chapître Gala The Prince George Hotel

Watch your email for the Grand Chapître Weekend Brochure with Full details on times, pricing, locations and more! 7

Professional Spotlight

Gregory Burns, Executive Chef Gio, The Prince George Hotel Nepalese, Jamaican and Indian descent, yet according to Burns, “there is always a French bottom note that grounds the dishes.” The menu continues to highlight unique ingredients, whether they be the once, but now less so, exotic octopus or celebrated local ingredients, such as locally-produced Ciro’s Burrata. A “Red Seal” Certified and graduate of Holland College, The Culinary Institute of Canada, Burns’ CV includes an initial stint at a resort in the Queen Charlotte Islands in British Columbia, time spent at the renowned Fogo Island Inn in Newfoundland and work under the tutelage of chef Michael Smith (Inn at Bay Fortune, Prince Edward Island) and chef Martin Ruiz Salvador, Maître Rôtisseur (Fleur de Sel, Lunenburg - and now at Beach Pea) respectively. A self-described classically French trained chef, Burns suggests the diversity of cultures seen on the GIO menu reflects the way he cooks at home.

Appointed Gio Restaurant Chef in November 2018, Greg Burns has put his own culinary stamp on the cuisine of Gio with his keen interest in fine dining and working with an engaged and friendly team of culinary professionals to provide fresh, locallysourced dishes. The only four Diamond hotel with a four Diamond restaurant on site in Atlantic Canada, Gio has long been a mainstay of the Halifax dining scene but is not immune to change and adaptation. Greg suggests the new GIO’s focus on smaller, more shareable plates “provides more of an experience. I think this will provide more flexibility for guests to come as small groups. The menu design allows for them to try more dishes and more variety of flavours.” The menu offers a range of ethnic influences, partially due to the diversity of GIO’s kitchen and wait staff, which includes members of Lebanese, Indian, In action as head chef at Fleur De Sel Luneburg.

While his journey now finds him back in Halifax, he has built great relationships over the years with local producers and continues to ensure his dishes include Nova Scotia products. Most recently, working closely with Chef Salvador at Fleur De Sel, Greg’s culinary dishes flourished using locally-sourced items. No stranger to competition, he won Bronze at Canada’s Great Kitchen Party, Halifax 2019 (the Regional Qualifier for the Canadian Culinary Championships) with his “fruits de mer”. Stunningly beautiful, this dish was a collation of many delectable flavours and textures perfectly in keeping with the competition itself, a celebration and elevation of Canadian culture in food, sport and music.

His favourite dishes include Sea Bass with grated truffles and Cod Cheeks and buttermilk.

Sea Bass with grated truffles

“Fruits de mer”

This year, he will be participating in Halifax’s iconic “Chefs For UNICEF Water For Life Gala”, celebrating its 30th year supporting the world’s vulnerable children. Greg has also been recognized in local media with articles in outlets such as Global News, Saltwire, and BOLD Magazine.

Cod Cheeks and buttermilk

Outside of the kitchen, Greg loves “the great outdoors” with a lot of ocean and lake swimming, hiking and foraging while camping and cycling. Of course, he also savours the food and wine he discovers across the Maritimes, in particular in Newfoundland and Halifax. 9

Your Host Hotel The Prince George Connected to the World Trade and Convention Centre and Halifax Metro Centre via a pedestrian walkway, the Prince George Hotel is situated in downtown Halifax less than one kilometer from the historic waterfront and one block from the Halifax Citadel National Historic Site. The Victorian-style Halifax Public Gardens are also less than one kilometer away. A 17-acre oasis in the heart of the city, these formal gardens are filled with winding pathways, statues, and fountains, all enclosed by a wrought-iron fence with a magnificent set of ornamental gates.

The Lobby

As the host site for the 2022 Chaîne des Rôtisseurs Canadian Grand Chapître weekend, this modern sixstorey hotel offers exquisite dining, luxurious accommodations with 190 guestrooms and 13 suites, and superior meeting/banquet facilities, surrounded by all the beauties of the sea. The only 4-diamond hotel in Atlantic Canada, the Prince George Hotel also offers an indoor pool, spa tub, sauna and fitness center. 10

Choose from the following accommodations (all rooms types are based on availability): Deluxe guestrooms - Available with King or two queens, these renovated guest rooms offer spacious workstation, duvets with fine linens, two complimentary bottles of water.

Crown Lounge

CONTACT HOTEL DIRECTLY TO RESERVE Crown Service Room

Crown Service Rooms - Elegant accommodations with complimentary continental breakfast and access to the Crown Lounge between 6am and 10pm. The Prince George Hotel's top Crown Service floor offers premium services and amenities that include lightweight robes and AVEDA bath care products.

The Prince George Hotel 1725 Market St, Halifax, Nova Scotia, Canada B3J 3N9 Tel: 902-425-1986 Toll-free 1-800-565-1567 Email ask@princegeorgehotel.com Executive King Suite

www.princegeorgehotel.com Executive King Suite - Upgrade your stay with condo style living in an urban-inspired luxury retreat in the heart of Halifax.

PRE / POST CONFERENCE EXTENDED STAY OFFER

Fox Harb’r Resort Two Special Stays Available - Oct 18-20 OR Oct 23-25 A Canada Select 5 Star Resort, CAA/AAA 4 Diamond Award recipient, Nova Scotia’s Fox Harb’r Resort is a haven of civility, character and cuisine. As you enter the gates, you’ll find 85 luxurious ocean view accommodations, where each suite possesses its own individual character and personal charm. Our Executive Suites combine elegance and privacy for your personal haven. Expertly designed with a modern and contemporary flare, the Golf Suites offer a luxury setting with a king size luxury bed, HDTV, a working desk, and a spacious three piece bathroom with heated granite floors. Relax and unwind in the beauty and comfort that our new Golf Suites have to offer.

OR – Try the Ocean Side Par 3 A short course that challenges your game’s accuracy, this 18- hole marvel draws in the natural trademarks of the East Coast. Fox Harb’r’s 9-hole Ocean Side Par 3 Short Course may be smaller in size but the golfing experience is certainly not compromised.

Challenge One of the World’s Top Courses Fox Harb’r Resort features an unforgettable oceanside championship golf course, rated as the 16th Best Golf Resort in North America & Caribbean by Golf Digest Magazine. Designed by renowned course architect and Golf Hall of Fame member Graham Cooke, Fox Harb’r achieves a seamless combination of natural beauty and challenging layout. 12

Nova Scotia’s Top-rated Destination Spa Fox Harb’r Resort is much more than a haven for great golf, outdoor recreation and fine food & wine. Ocean-inspired spa treatments and specialty therapies will revitalize you. Our Dol-άs Spa, skilled, professional therapists and estheticians are dedicated to helping you feel and look your relaxed, polished best.

A World of Wellness & Leisure is Included Enjoy Pickleball, tennis, volleyball or a game of horseshoes, activities that are included in your stay with Fox Harb’r Resort. Indoors or outdoors, there’s a world of adventure waiting for you.

For Complete details on Golf and all the other Resort Amenities, go to www.foxharbr.com

Beneath the beautiful Spa lies the Wellness Centre, a dynamic fitness studio and aquatic facility. Enjoy a vigorous cardio workout, build strength and balance, dive into the junior Olympic-sized swimming pool and relax in the mineral pool.

SPECIAL EXTENDED STAY RATES: Golf Ground or 2nd Floor Suite: $164/night Golf Ground or 2nd Floor Suite w/ Balcony $184/night Executive Ground Floor Suite $228/night Executive 2nd Suite: $260/night

CONTACT RESORT DIRECTLY TO RESERVE 1-902-257-1801 (or call Dawn Levy 1-902-257-4326) Please quote “La Chaine” when reserving.

Fox Harb’r has a range of on-site trails for Walking, Hiking & Biking on the resorts picturesque 1200 acre property, starting with the 5 km oceanside Fox Trot Trail. Complimentary road bikes and helmets are available on a first come first serve basis. Or Sign Up for Sport Shooting, Archery, and Catch & Release Fishing

TO BOOK THE SPA, PLEASE CALL THE SPA DIRECTLY AT 1-902-257-4307 1337 Fox Harbour Road, Fox Harbour, Nova Scotia B0K 1Y0

Professional Spotlights

The Chefs of the 61st Canadian National Meeting Martin Luis Salvador, Maître Rôtisseur Executive Chef/Owner, the Beach Pea Despite his Spanish name, Martin Luis Salvador is a Nova Scotia boy through and through: his early years were divided between Nova Scotia’s South Shore and Halifax. After high school, he worked as a cook for a few years, and spent some time working in Banff, Alta, where by chance he reconnected with Sylvie MacDonald, who he had known since he was 12 years old. They renewed their friendship and eventually married. “Sylvie certainly pushed me toward getting involved in cooking more seriously,” says Martin, noting that she encouraged him to study at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona. Not long after, he got a job at a Michelin-starred French restaurant in Dublin, Ireland, where he developed a passion for French cooking; later, he moved to Lyon, France, where he did stints with crème de la crème chefs Jean-Paul LaCombe and Frédéric Côte. He also explored the culinary traditions of Corsica—an experience that strongly influences his cooking style today.

Jason Lynch, Maître Rôtisseur Executive Chef, Le Caveau Restaurant Born and raised on a poultry farm in Nova Scotia’s Annapolis Valley, Jason studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Having grown up on a farm in a rural community, product and quality were always important to him. After working in Toronto and Ottawa, he was given the opportunity to move back to Nova Scotia and train with some of Canada’s most respected restaurateurs, David Barrett and Nicholas Pierce .He was part of the team at Acton’s Restaurant in Wolfville before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2007 he took over as Le Caveau’s chef. He dedicated himself to working with local farmers, meat purveyors and fish mongers to build a supply chain that would be able to supply the majority of the product he would need to run his restaurants. At the forefront of the local food movement in the region, Jason sources roughly 80 percent of the restaurant’s

ingredients locally. His philosophy is Terrior, using all of the ingredients before him with in a season. Jason is also Chef at the Black Spruce Restaurant in Gros Morne National Park. 15

Andrew Shannon. Executive Chef Brooklyn Warehouse Originally from Cape Breton Island, Andrew Shannon got into cooking because of a love for nature and his surroundings which inspired him to use local ingredients to make creative dishes. He moved to Lunenburg to attend the NSCC Culinary Arts Program. He then got an apprenticeship under Terry Vassallo at the restaurant Trattoria Della Nonna in Lunenburg. After travelling around Canada to gain further experience he moved back to Nova Scotia and got a job at Janes on the Commons restaurant in Halifax. He became the Day Time Manager and was in charge of their award winning busy lunch service. It was there that his love of local ingredients really came through. He then moved on to become the Sous Chef at the Battery Park Beer Bar where he helped opened the now very popular restaurant in Dartmouth. He eventually got promoted to the Head Chef position at the Brooklyn Warehouse and has been running the kitchen for a few years now bringing creative and approachable dishes to the menu for everyone to enjoy.

Jeremy Beeton, Executive Chef Eliot and Vine Executive Chef Jeremy Beeton started his apprenticeship in 2012 under Chefs Luis Clavel and Brenan Madill, Chef Rôtisseur at the Atlantica hotel in Halifax. He was able to take part in many competitions such as gold medal plates and even as a junior alongside Team Nova Scotia. Jeremy “was lucky enough to be a part of their team for 7 years, helping open new restaurants, elevate existing staples within the city and eventually working my way up to sous chef of Eliot and Vine with Chef Brenan”. In 2018, he competed in the Canadian National Jeunes Chefs Rôtisseurs Competition in Edmonton, receiving the Bronze Medal. About a year after that Jeremy left Eliot and Vine to become head chef of a French restaurant called Bistro le Coq. Within a few months, he had also taken over its sister restaurant East of Grafton tavern. During COVID, the bistro was rebranded and turned it into an Italian style aperitif bar allowing Jeremy to gain experience opening a new restaurant. Today, he has returned to Eliot and Vine as head chef, changing the menu regularly and trying to compete with the other great chefs and restaurants Halifax has to offer. 16

Lawry Deneau, Executive Chef Hermitage Restaurant Chef Deneau’s early love for cooking was sparked on his family’s farm in Stewiacke, Nova Scotia. He was introduced to his first ‘master chefs’ in his grandmother’s kitchen. Travelling across Canada and embarking on culinary expeditions to New Orleans, Charleston, and Mexico. Lawrence eagerly learned from each of the many French, Spanish, Italian, Creole, and Mexican Chefs he encountered and worked alongside. In 2004-05 he joined Martin RuizSalvatore, as Sous chef, at Fleur de Sel in Lunenburg, NS Lawrence moved on to back up Renée Lavallee at Il Mercato in Halifax, NS. He then moved into an Executive chef position within the Bertossi Group for 11 years at establishments LaFrasca Cibi + Vini and The Bicycle Thief. In addition, Lawrence travelled to Italy for training with Chef Giovanni Tavolaro at the Michelin starred La Taverna in Friuli in 2013. In 2017, he opened a small food operation within Chain Yard Cidery in Halifax’s North End. In 2019. with a huge risk under his belt, he eyed a unique property on Barrington St. in Halifax. Julep Kitchen + Cocktails opened to fanfare and is considered one of Halifax’s most unique and well-loved restaurants. In October 2020, Lawrence, and his business partners, opened Hermitage.

Celebrating World Chaîne Day 2022! Saturday, April 23rd

La Chaîne des Rôtisseurs has a well-established international tradition of designating one day of the year (April 23 for 2022) as World Chaîne Day. Members have, in the past, gathered together at a member restaurant or establishment to enjoy a formal dinner event on the Day — specially prepared to celebrate the joys of the table, culinary creativity and good fellowship. With the on-going

pandemic, new and innovative ways have been required around the world to celebrate the day, whether individually at home or in small groups, depending on the regulations in force locally. This year’s Day featured a menu theme with at least one dish with the colour “Green”.

Bailliage de New Brunswick (Submitted by Mario Griffin – Vice Chargé de Presse) Le Jour de la chaîne célébré avec faste à l'Atelier Tony Photos gracieuseté de / Photos courtesy of Ben Champoux

Dimanche le 24 avril dernier, profitant de la Journée de la Chaîne, l’Atelier Tony de Dieppe avait préparé un menu spécialement pour souligner cette journée avec un copieux repas neuf services! Tiré à quatre épingles, près d’une quarantaine de convives, dont plusieurs membres du baillage du Nouveau-Brunswick de la Chaîne des rôtisseurs étaient sur place, afin de prendre part à ce festin gastronomique.

Dans le but de s’imprégner de la thématique 2022 du Jour de la chaîne, le vert était à l’honneur et l'équipe en cuisine a été magistral avec ces plats colorés aux déclinaisons de nuances émeraudes. Fidèle au thème Chance, Espoir, Vitalité et Écologie ce souper était un véritable hymne à la terre dont on soulignait aussi la journée 48 heures plus tôt.

La cuisine de l’Atelier Tony, des artistes culinaires! The kitchen of Atelier Tony, culinary artists!

Le service de l'Atelier Tony, une équipe de feu! The service of Atelier Tony, a fiery team!

La mise en valeur des produits locaux était en vedette sous les couverts, mais aussi dans nos verres par la présence du producteur de vin Magnetic Hill du Nouveau-Brunswick.

Le Pet Nat à base de rhubarbe a ouvert le bal lors de la réception avec de délicieuses bouchées juste avant le passage à table pour 9 services de bonheur.

World Chaîne Day Dinner Atelier Tony, Dieppe, New Brunswick Réception Oyster, seaweed ink, almond milk snow Carrot Lollipop Sturgeon Sabayon Magnetic Hill Rhubarb Pet-Nat Amuse-bouche Mushroom Tea: mushroom, seaweed, oysters Potato Ice Cream with Acadian Sturgeon Caviar potato chips, crème fraiche Mionetto Prestige Treviso Brut Prosecco

Spring Salad Bread, Butter, Cheese (from Boulangerie) Un succulent plat de bœuf Wagyu. A succulent dish of Wagyu beef.

Caviar, huîtres, thon, bœuf wagyu, truffles étaient au menu pour le plus grand plaisir des papilles gustatives des participants, mais c’était aussi un spectacle pour les yeux avec ces plats comparables à des œuvres d’art. La soirée n’aurait pas pu se terminer sur une meilleure note qu’avec une touche sucrée d’érable. La province du Nouveau-Brunswick est riche de ce trésor doré de la coulée printanière du symbole de notre pays. L’Association Acéricole du NouveauBrunswick était heureuse de contribuer à cette soirée. L’Atelier Tony a séduit sur le thème du vert, mais comme on le sait la programmation de la Chaîne du Nouveau-Brunswick a d’autres couleurs en réserve et déjà nous anticipons les plaisirs gourmands qui attendent nos membres le 28 mai au Kingsbrae Garden de St-Andrews pour un festin d'oies et d'huîtres. Merci à Ben Champoux Photography pour avoir capté ces clichés à faire saliver à travers l’objectif de sa caméra.

Tuna smoked tomato, burnt orange, raw orange Oveja Naranja Orange 2019 Chicken & Truffle crispy skin, jus, asparagus, mushroom panna cotta, pea & mush room ragout Maison Jessiaume Bourgogne 2019 Wagyu: 30-day dry aged ribeye spring vegetables & truffle The Bootlegger Baco Noir VQA 2020 Enchanted Forest Declassified Sauternes NB Maple Syrup Association Sugar Shack

[En Anglais] Chaîne Day celebrated with style at Atelier Tony On Sunday April 24 Atelier Tony in Dieppe NB prepared a menu specially to mark Chaîne Day with a hearty nine-course meal! Dressed to the nines, nearly forty guests, including several members of the Bailliage of New Brunswick were on hand to take part in this gastronomic feast.

Photos gracieuseté de / Photos courtesy of Ben Champoux Photography

Textures of Asparagus panna cotta, blanched, raw crab, lemon sabayon, egg gel, brown butter powder Dom** Franck Millet Sancerre 2019

In order to immerse themselves in the 2022 Chaîne Day theme, green was in the spotlight and the kitchen team was masterful with colorful dishes with variations of emerald shades. Faithful to the theme Chance, Hope, Vitality and Ecology, this dinner was a real hymn to the Earth, which also highlighted 48 hours earlier.

Photos gracieuseté de / Photos courtesy of Ben Champoux

Vice chancelier et sommelier Robert Noël et le vigneron Zach Everett de Magnetic Hill Winery de Moncton portent un toast au Jour de la Chaîne. Vice Chancelier and Sommelier Robert Noël and winemaker Zach Everett of Moncton's Magnetic Hill Winery toast to Chaîne Day.

Le vert à l’honneur dans l’assiette pour respecter le thème du jour, même avec le dessert! Green is showcased on the plate to respect the theme of the day, even with dessert!

Local products were displayed in the courses on our plates, and in our glasses with wine producer Magnetic Hill from New Brunswick. The rhubarbbased Pet Nat opened the evening during the reception with delicious bites just before attendees moved to the table for 9 courses of happiness. Caviar, oysters, tuna, wagyu beef and truffles were on the menu to the delight of the taste buds of the participants, but it was also a spectacle for the eyes with these dishes comparable to works of art. The evening could not have ended on a better note than with a sweet touch of maple. The province of New Brunswick is rich with this golden treasure of the spring flow of the symbol of our country. The New Brunswick Maple Syrup Association was happy to contribute to this evening. Atelier Tony was superb on the theme of green, but as we know, the Bailliage of New Brunswick has other colors in store and we are already anticipating the gourmet pleasures that await us on May 28th at Kingsbrae Garden of St-Andrews for a feast of geese and oysters. 20

Encore un plat à faire saliver alors que la caviar de Acadian Sturgeon and Caviar du Nouveau-Brunswick était à l’honneur. Another dish to make your mouth water as caviar from Acadian Sturgeon and Caviar from New Brunswick was in the spotlight.

Thanks to Ben Champoux Photography for capturing these mouth-watering shots through the lens of his camera.

. .

Bailliage du Manitoba (Submitted by Cameron Gray, Bailli) Manitoba Celebrates with Jeune Chefs Competition and Diner Amîcal The Manitoba Bailliage celebrated World Chaîne Day by holding their annual Jeunes Chefs Rôtisseurs competition followed by an outstanding Diner Amîcal at St. Charles Country Club hosted by Executive Chef Rain Regalado, Maître Rôtisseur.

Klaus Leiendecker presents Mark Gingco with the Bailliage du Manitoba Chefs Rôtisseur Competition Award.

Klaus Leiendecker, Manitoba Bailliage Vice Conseiller Culinaire organized the competition. RRC Polytech graciously allows the use of their t kitchen lab space. The winner of the JCR competition was Mark Gingco from the Fort Garry Hotel in Winnipeg. Mark looks forward to practicing in the months ahead and participating in the National JCR event in Halifax this coming October.

Competitors and Judges.

Tony Catanese, Bailli Délégué du Canada and Mark.

Barry Burdeny Checks in from Zurich As is his habit, Barry Burdeny spent World Chaîne Day enjoying a special luncheon menu. This time it was in Zurich! “Hello from the land of bankers, gnomes, and chocolate. I wanted to share these images of our wonderful World Chaîne Day dinner at the esteemed Zunfthaus zur Waag in Zurich. The fellow with the goatee is Dr. Dan Lindsay (a new member from our Winnipeg Bailliage, and the other gentleman is Dr. Chamindra Labiyaratne). We were hosted by the owner, Mr. Sepp Wimmer, a most wonderful and engaging man, who made us feel MOST welcome. I wanted to share this wonderful moment with you ”. Barry Burdeny (left) and Dr. Dan Lindsay outside Zunfthaus zur Waag.

Barry with owner Sepp Wimmer.

(Left to right) Sepp Wimmer, Dr. Chamindra Labiyaratne and Dr. Dan Lindsay.

Bailliage de l’Alberta à Calgary (Submitted by Ashley James, Vice-Chargée de Presse) World Chaîne Day Dîner Amîcal at the Ranchmen’s Club The Calgary Bailliage was eagerly awaiting celebrating World Chaîne Day as a group. Alas, it was not meant to be. Quite unexpectedly the plans for 2022 changed, and sadly we could not spend it together as we had intended. The Calgary Conseil encouraged our membership to support our many Chaîne establishments and create their own unique celebrations. Celebrations that were shared on social media included Vero Modern Bistro and Foreign Concept. It was

Calgary Bailliage Conseil members and guests along with Maître Rôtisseur Douglas King and Maître Restaurateur Will Trow of the Ranchman’s Club.

delightful to see members wearing ribbons and joining our valued partners. The one constant we have is a love of the Chaîne and joy in celebrating World Chaîne Day.

World Chaîne Day Dîner Amîcal Ranchmen’s Club White & Green Asparagus Salad Yuzu Gribiche and Mimosa Bodegas Zarate Albariño Old Vine El Palomar, 2006 Erbaluce di Caluso Antoniolo, 2020 Olive Oil Poached Halibut Fresh pasta, English Pea, Stinging Nettle and Shellfish Butter Bodegas Zarate Albariño Old Vine El Palomar, 2006 Erbaluce di Caluso Antoniolo, 2020 Filet Mignon with Tempura Soft Shell Crab Black Pepper and a Snow Crab Salad Bodegas Hermanos Peciña Rioja Vendimia Seleccionada, 2006

World Chaîne Day at Vero Bistro (left to right) Catherine Barret, Ian Young, Jill Kulhawy, Mona Bell, Howard Bell, Robert Kulhawy, Michael Berg.

Spiced Meringue with Birch Creamaux, Walnut Nougatine, Sour Cherry Granita The Rare Wine Co. Historic Series Madeira, The Library Company Medium Sweet Fernando De Castilla Antique Polo Cortado

World Chaîne Day at Foreign Concept (left to right) Mark Wilson, Duncan Ly, David Tetrault, Louie Marchesin.

Conseil pulled together a mini celebration of our own and we were fortunate to dine with two of our newest Chaîne members Maître Rôtisseur Douglas King and Maître Restaurateur, Will Trow, at the iconic Ranchmen’s Club. We sincerely apologize to everyone who was signed up for the event at The Guild, and we look forward to seeing you at the May long weekend event at the Post Hotel, and future events. We also thank the Ranchmen’s Club for hosting us this evening. We appreciate your efforts in the short period of time you had to accommodate us. Vive la Chaîne! 24

White & Green Asparagus Salad.

Spiced Meringue.

Olive Oil Poached Halibut.

Filet Mignon with Tempura Soft Shell Crab.

Braised Duck Cabbage Roll at Foreign Concept.

Jade Gandasubrata and Robert Vidra at Vero Bistro

Bailliage de l'Alberta Nord (Photography courtesy of Michelle Ewoniak) Bailliage Celebrates with AGM, Reception and Dinner The Fairmont Hotel Macdonald in downtown Edmonton was the site of the Bailliage de l'Alberta Nord’s AGM, Recpetion and Dinner in honour of World Chaine Day. Executive Chef Jiju Paul crafted an outstanding menu for the event.

Tony Catanese, Bailli Délégué du Canada presents plate to Executive Chef Jiju Paul

Bailliage du Val d'Okanagan (Submitted by Lois Gilbert, Bailli) Bailliage Holds Inaugural Brunch April 23rd 2022 was not only World Chaîne Day but also the Val d’Okanagan Bailliage celebrated it’s inaugural event with a brunch at Quails’ Gate Winery in West Kelowna, British Columbia. A perfect day with a stunning view of Lake Okanagan greeted attendees.

Attendees gather at the reception.

World Chaine Day Brunch Quails Gate Winery Cured Arctic Char Preserved lemon yogurt, turnip, radish, fenugreek Quail’s Gate Chardonnay, 2019

Celebrating with the new Bailli Lois Gilbert, was Bailli Honoraire Helene Scott who is looking forward to helping grow the Bailliage. Also attending were new members Stephen Duke and Sharmian Duke. Stephen will be joining the Bailliage’s new Conseil as Vice Chancelier and Sharmian will be Vice Echanson. Two of today’s guests have also requested to become members. Executive Chef Adam Mukasa took the World Chaîne Day theme of Green and set a menu that was all about sustainability.

Bison Carpaccio Okanagan plum, parmesan, pickled shallot, Puffed grain, chive Quail’s Gate Pinot Noir, 2019 Pan Seared Duck Breast Gnocchi, nettle pesto, kale, poached egg yolk Cabernet Sauvignon, 2018 Blackberry Lime Pavlova Lime curd, blackberries, honeycomb Botrytis Affected Optima, 2020

Lois Gilbert, Bailli (left) and Bailli Honorarie Helene Scott

Lois and the Val d’Okanagan Bailliage invite the Canadian and International members of the Chaine to experience the outstanding cuisine and amazing wines the Valley has to offer.

Pan Seared Duck Breast

Blackberry Lime Pavlova

Cured Arctic Char

Bison Carpaccio

Quails Gate Winery Executive Chef Adam Mukasa.

Bailliage de Vancouver (Submitted by Ann Collette, Bailli) World Chaîne Day at The Vancouver Club This year the Vancouver Bailliage celebrated World Chaîne Day at The Vancouver Club, where acting GM and Chaîne Maître Restaurateur Tim Ellison led 40 enthusiastic members and friends through a fun and informal yet informative exploration of six different kinds of “bubbles” from around the world. The six featured wines were:

Vancouver Chaîne members gathered in one of the elegant small ballrooms at The Vancouver Club for their World Chaîne Day “bubbles” tasting. (Seen here listening attentively to discussion leader Tim Ellison)

Gran Passione Prosecco Pascal Toso Extra Sophora Sparkling Wolfberger Rose Sparkling Baron-Fuentes Brut Grand Res (champagne) J-M Sélèque Solessence Brut (champagne)

Italy Argentina New Zealand Alsace, FR France France

The side-by-side taste testing of sparkling wines from different regions provided for lively conversation among members who roundly enjoyed experiencing the different flavour profiles amid all the bubbles. Ultimately, it was the Wolfberger Rose Sparkling from Alsace that seemed to elicit the most comment for its beautiful colour, perfect effervescence and fine flavour.

(left to right ) Mark and Tina Hills with Guy Collette.

Comfortable seating around the ballroom created perfect conversation areas as members and guests enjoyed a selection of six different champagnes and sparkling wines.

Three first-time attendees to a Chaîne/OM event thoroughly enjoyed the experience.

(left to right) Longtime Vancouver members Guy Collette, Wendy Vaisler and James Hourston.

Vancouver Conseil members (l to r) Dave Jackson and Dennis Pang lift a glass together.

Vancouver Bailli Ann Collette with Maître Restaurateur Tim Ellison and Vice-Echanson Clement Lau. .

Lovely pass-around canapés complemented the ample sparkling wine and plates of charcuterie.

Bailliage de Victoria (Submitted by Gail Gabel, Bailli) A Magic World at the House of Boateng Twenty-seven very trusting Chaîne Members and their partners arrived at the House of Boateng, not knowing anything about how the evening was going to unfold. The menu and wine list were secret, known only to host, Maître Rôtisseur and Executive Chef Castro Boateng, co-host and magician, Jason Verners and the Bailli. The “buzz” during the welcoming glass of “Bubbles” was high as Members could find no signs of what was to come and a long evening was ahead.

Photos courtesy of Kevin Light Photography

Why the secrecy? Because, in honour of World Chaîne Day, we were about to embark on a culinary journey none had experienced before. The plan was to explore each of our five senses through enjoying fine food and wines, as we recognize sound, taste, sight, smell and touch. Jason’s incredible magic demonstrated each sense and Chef Castro’s exquisite cuisine, interpreted the flavours that each of our five senses can recognize.

The First Course of Pop Rock Salad, featured Sound, and definitely was a picture of “eye candy” as well. It crackled with crispness from multilayered dried filaments of lotus root, purple yam, cucumber, carrots and jicama with a miso orange dressing. As one Member said: just give me a full plate of this and I will be happy for the rest of the evening”. But that wish was not to be, as black silk eye masks were donned and Chef Castro guided a blind tasting through the Second Course of five of his creations, each featuring a different Taste: sweetness, sourness, saltiness, bitterness and finally, Umami. Lots of laughter handling pipettes, but not one glass of wine was toppled, as hands very strategically, if blindly, maneuvered across plates to taste one delicious selection after another. Lots of eager suggestions on what each was and some were actually right! Masks came off, and that course’s wine continued to be enjoyed.

Kevin Light Photography

Chevalier and Bronze medalist David Izard experiences “smell”. Executive Chef Castro Boateng, Maître Rôtisseur assists Chevalier Eric Spurling and wife Marilyn, Commandeur Beverley Straub and partner Don Layman.

Guest Anne Elliott-Goldschmidt accepts the challenge.

While guest Max Izard experiences taste.

The wine paired with the first course was selected to complement the acidity in the salad and was from a delicate and single variety Sauvignon Blanc. The wine for the blind tasting, was from 100% Picpoul, a very ancient but talented grape, chosen for its ability to very happily pair with a range of flavours simultaneously, as well as multiple types of cuisine. Knowing what was to come in the Third Course, Sight, was definitely a critical component of the wine selection. The course was all about believing what you were seeing, and as each person was served what looked like a large dark red cherry, complete with stem, nobody guessed that inside was pâté de foie gras.

The beef “smokes” in preparation.

Photos courtesy of Kevin Light Photography Kevin Light Photography

Roasted Beef Tenderloin.

Okanagan Preserved Cherry – with Pate de Foie gras inside.

Castro’s serving staff quickly delivered toasted brioche and condiments with which to enjoy the pâté. This called for a wine with crisp natural acidity and the perfect candidate was a Penfold’s Max’s Chardonnay 2018, only a faint whisper of oak, and a beautiful complement to the richness and creaminess of the pâté.

Maître Rôtisseur Castro Boateng prepares the main course.

For the Main Course of roasted beef tenderloin and smoked short rib, Chef Castro settled on smokiness to challenge our fourth sense of Smell. As a cloud of smoke billowed from the kitchen (totally managed smoke, no fire!) it wasn’t difficult to interpret this challenge to our senses and the smoke quickly disappeared through Castro’s unique. ventilation system! From our cellar came a John Duval Plexus 2005, a luscious red, known for its appropriate and slight “smoky nose”. However, it is also well known as a “hedonistic splurge in red”, so who could resist choosing such a pairing? Not this Bailli!

Chocolate Balloon before the “extras” added.

The night was no longer young as the Fifth Course was served, an intriguing chocolate balloon that we were told not to touch yet. Was everyone listening? You can guess the answer! The sense of Touch was demonstrated through designing and building one’s own dessert plate around the chocolate balloon. To accompany, were choices of passionfruit, white chocolate and strawberry sauces and vanilla ice cream. With the addition of a hot caramel sauce, the beautiful chocolate balloon collapsed onto its chocolate brownie base and none too soon for our many chocoholics eager to dig in.

The Sixth Sense was Castro’s Surprise, a box of treats, not to be opened until breakfast time the next day, and an invitation to watch a thank-you video with a final expression of Jason’s magic!

World Chaîne Day House of Boateng Reception Chateau Martinolles, Crémant de Limoux, Rosé, NV Veuve de Vernay, Brut NV

The chocolate balloon – as enjoyed!

The Bailli Gail Gabel presented Maître Rôtisseur and Executive Chef Castro, and his staff, with Chaîne certificates of appreciation. Chef Castro also received a crystal wine decanter embossed with the Chaîne’s logo. In honour of World Chaîne Day, two lucky Members, Dame de la Chaîne Laurie Sharp, and V.C. Allan Tyson’s names were drawn by Jason Verners. Laurie received a Chaîne necklace medallion embellished with Swarovski crystals and Allan, a Chaîne back pack.

Taste Sweetness/ Sourness/ Saltiness/ Bitterness/Umami Maple & Cinnamon Glazed Carrots Preserved lemon & Scallop pipette Crispy Prosciutto with Salty Sweet Olive Puree & Shaved Parmesan Cheese Endive, Arugula, Toasted Almonds, Grapefruit Dressing, Umami Broth Ormarine, Picpoul de Pinet, les Pins de Camille 2020 Sight Okanagan Preserved Cherry Foie Gras Mousse, Candied Pistachio, Toasted Brioche, Cranberry Chutney Penfolds Max’s Chardonnay 2018 Smell Roasted Beef Tenderloin Smoked Short Rib, Caramelized Onion Jus, Ash Goat Cheese, Smoked Eggplant Puree John Duval Plexus, 2005 Touch Chocolate Balloon Chocolate Brownie, Berries, Variety of Sauces, Vanilla Ice Cream Villa Sandi, Asolo Prosecco Superiore DOC The Sixth Sense? The Element of Surprise, yours for Breakfast!

Maître Rôtisseur and Executive Chef Castro

Photos courtesy of Kevin Light Photography

Sound Pop Rock Salad Lotus Root, Purple Yam, Cucumber, Carrots, Jicama, Miso Orange Dressing François Lurton Fumées Blanches, Sauvignon Blanc 2020

Kevin Light Photography

International Jeunes Chefs Rôtisseurs Competitor Profile

Wishing Leah Patitucci Well in Mexico City Through the programs, Leah also had the opportunity to be a support member of Culinary Team Canada and go the 2016 IKA Culinary Olympics in Germany as a Pastry support member.

Leah has long been pursuing her passion in the kitchen. From a young age Leah knew what career path she wanted to follow. Leah got her first taste of a professional kitchen at an early age at Vancouver’s Hawksworth Restaurant as an Apprentice Cook while still in high school. She then moved on to Blackbird Bistro serving as Garde Manger. Graduating with her Dogwood Diploma (Honours with distinction) from West Vancouver Secondary School, in eleventh and twelfth grade Leah was able to participate in the ACE-it program through VCC and the West Vancouver School District, allowing her to spend afternoons earning the first step to her Red Seal and get the foundation that every cook needs to succeed. She continued on to achieve her Red Seal from Vancouver Community College (as well as being recognized as VCC Student of the Year). 34

While completing her Red Seal, Leah worked as Pastry Cook/ Baker at Temper Chocolate and Pastries, moving on from there to The Pear Tree Restaurant spending the best part of three years as Line Cook/ Pastry Cook under the mentorship of Vice- Conseiller Culinaire, Executive Chef Scott Jaeger.

Alongside Manitoba competitor Riley Spitula.

During this time, she also had the opportunity to be a Core Team Member of Junior Culinary Team Canada. This started Leah’s ascent to a more polished cook and competitor, “Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.” She also won Vancouver’s Regional Competition and participated in the 2018 National Competition in Edmonton. In July 2020, Lean joined Mission Hill Family Estate in Kelowna, BC as Chef de Partie at the Terrace Restaurant.

The picture of concentration.

No stranger to competition, Leah is currently the Captain of Culinary Youth Team Canada most recently participating in the 2020 Culinary Olympics. In 2019, she finished first in the Skills Canada World Selection event going on to finish 13th on the World stage in Skills Worlds Competition Leah also took top place in the 2018 Skills BC Competition and Skills Canada Competition building on her participation in earlier Skills BC Competitions in 2017 and 2015. After her recent National win in Winnipeg, Leah is feeling more driven and inspired than ever. She will continue to train under the guidance of numerous mentors and talents across Canada and, with the international competition in Mexico less than a year away,

The judges watch every move as Leah prepares and plates her courses.

thankful for the incredible support network of industry professionals who have given their time and efforts to allow me to achieve success and who continue to push me to learn new things every day.”

2021 National Jeunes Chefs winner Leah Patitucci.

Leah is eager to get back to spending her weekends in the kitchen and doing her best to reclaim the Gold Medal for Canada. “It is such an honour to be able to represent Canada on the world stage. I am so

Want to support the Chaine Canada's Jeunes Chef Rôtisseurs Competition? Consider making a tax deductible contribution to the Chaine Canada Foundation.

Email Tony Catanese, Foundation President at tony.n.catanese@gmail.com The medallists (left to right) Jordan Beaton-Layden (Bronze), Leah Patitucci (Gold) and Ethan Green (Silver).

Concours National des Jeunes Chefs Rôtisseurs Halifax 2022 Canada’s best young chefs will battle it out at this year’s National Jeunes Chefs Rôtisseurs competition on Saturday, October 22nd at the Nova Scotia Community College’s state-of-the-art Kingstec Campus in Kentville, NS.. The winner of the Chaîne des Rôtisseurs gold medal will earn the right to represent Canada at the 2023 Concours International des Jeunes Chefs Rôtisseurs. Each of the contestants will all be regional winners, representing the Bailliages and sponsoring member restaurants from across Canada.

Baking and Pastry Arts.

NSCC Kingstec Campus.

Located in Nova Scotia's thriving wine region, Kingstec Campus has undergone extensive renovations creating a bright, modern learning environment. The campus features a full-service cafeteria, Nosh café and a fine-dining restaurant offering high-quality, delicious meals. Other unique offerings include a viticulture program with its own educational winery and vineyard. It's also home to the College's horticulture and landscape programs, allowing staff, students and visitors to enjoy a luscious greenhouse and beautiful gardens on the campus grounds. Culinary Programs offered include:  



Using the contents of a very challenging “black box,” the young chefs were given four hours in which to create a menu and prepare and serve an appetizer, a main course and a dessert for four. Each chef’s written menu has to be completed within the first halfhour, with three and a half hours allowed for preparation. Contestants are judged on taste, originality, creativity, presentation, portion size, nutrition, dress, kitchen cleanliness and timing by a team of professional and nonprofessional judges, under the watchful eye of Executive Chef Cameron Huley, Conseiller Culinaire du Canada.

Baking and Pastry Arts - enhanced skills in baking and pastry. Culinary Management –fundamental techniques of cooking and presentation, and culinary and management skills required of a professional cook. Culinary Skills – students are immersed in the fast-paced world of the commercial kitchen, acquiring the skills they need to start their cooking career. At Winnipeg Competition 2021 Chef Murakami, C.M., National Conseiller Culinaire Honoraire and Cameron Huley, Conseiller Culinaire du Canada.

Thanks to our Sponsors: Wüsthof; Uniglobe Lexus Travel and Acadian Sturgeon and Caviar Inc.

Cameron Huley, Conseiller Culinaire du Canada along with judges Patrick Hillis, Toronto; and Takashi Ito, Victoria at an earlier event

Want to support Chaine Canada's Jeunes Chef Rôtisseurs Competition? Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email Tony Catanese, Foundation President at tony.n.catanese@gmail.com

la Chaîne des Rôtisseurs du Canada Foundation

Your Support Makes a Difference to Young Canadian Chefs and Sommeliers We have a proud history of Gold Medalists in recent years at the Chaine des Rôtisseurs International Competitions. Our professional Chefs and Sommeliers have an unmatched record in mentoring and nurturing our young talent, but it takes more than that. Together, let's take Canada's brightest young chefs and sommeliers to new heights.

Canadian National Competitors hard at work, Calgary 2019.

The Competitors for the 43rd International JCR Competition, 2019.

Help Keep Canada at the Forefront of Culinary Achievement The Foundation’s continuous support of Canadian culinary talent culminates in opportunities for education and experience. The Chaîne Canada Foundation is proud to support the National and International Jeune Chefs and Sommeliers competitions and to match la Chaine Regional Bailliage grants for Canadian culinary institute scholarships awarded to deserving young chefs and sommeliers across the nation. Donations from these Organizations helped make the 2022 Canadian JCR competition possible! Acadian Seaplants Limited Acadian Sturgeon and Caviar Inc. Fidelity Investments Canada ULC INSIGHT Wealth Management Sysco Halifax Uniglobe Lexus Travel Wüsthof 40

Canadian Daniel at the International des Jeunes Sommelier 2019.

Add Your Support Today Here is your opportunity to keep our nation on the culinary forefront by investing in our Canadian talent. As a member of La Chaîne des Rôtisseurs you have a distinct appreciation of the culinary arts and comraderie of the table. The Chaîne Canada Foundation offers Chaîne members (and other interested parties) the opportunity to empower Canada’s young culinary frontrunners with true culinary kinship – the cornerstone of la Chaîne.

Want to support Canada's Jeunes Chefs and Sommeliers? Email Tony Catanese, Foundation President at tony.n.catanese@gmail.com

WELCOME TO OUR NEWEST BAILLIS! Kevin Toth, Bailli Bailliage de la Nouvelle-Ecosse the Fairmont Chateau Whistler, Fairmont Jasper Park Lodge and Fairmont Hotel Macdonald and as Manager at Fairmont Chateau Laurier early in his career. Prior to joining Skyline, he was managing partner and president of Rockwater Properties, which included a 15-acre luxury oceanfront development on British Columbia’s Sunshine Coast. Kevin is certainly no stranger to volunteering his time in the business, travel, hospitality and culinary arenas. He is a member of SKAL since the late 1980’s in Toronto, Vancouver, Edmonton, Halifax and Ottawa; has been a member of various Rotary Clubs across Canada and is a prospect member of Confrerie des Chevaliers du Tastevin – Halifax. A member of la Chaîne des Rôtisseurs since late 1990 with stops in Edmonton, Vancouver and Halifax, Kevin has recently agreed to serve as Bailli for the “Nova Scotia” Bailliage. He brings with him over 40 years of experience in resort/hotel operations, real estate development, ski and golf operations management and destination marketing. Currently, President of Fox Harb’r Resort (2015 – Present), he was previously President & COO of Skyline Hotels & Resorts from 2010 – 2015 and spent 17 years with Fairmont Hotels & Resorts, serving as General Manager at such properties as

On the organizational side, he is currently Secretary / Treasurer of the Tourism Association of Nova Scotia and serves as a Director at the Hotel Association of Nova Scotia and the Atlantic Canada Agreement Tourism. Previously Kevin was the President of the Sunshine Coast Tourism Association, Hotel Association of Edmonton and the Jasper Tourism Association as well as Director of the Hotel Association of Alberta. Kevin is married to Deanna and has two grown children, Georgia and Dylan.

Jason Nordsletten, Bailli Bailliage de l’Outaouais (Ottawa) Since his graduation with a Culinary Arts Diploma from Winnipeg’s Red River College in 2008 (followed by a time at Le Cordon Bleu in Paris, France), Executive Chef Jason Nordsletten has seen it all - from the smallest dining room kitchens to the largest restaurants internationally. With a particular interest in molecular gastronomy, he has worked with all types of menus, settings, and events. 41

Starting off in 2005, he began his career as a Cook at Amici Restaurant, Winnipeg moving on after his graduation to the Manitoba Club as well as Sous Chef at Breezy Bend Country Club from 2008 to 2015. Jason then earned his Red Seal Certificate and took his first Executive Chef position at Rossmere Golf and Country Club. In 2016, he moved to Ottawa as a Contract Chef until 2017, ultimately ending up as Executive Chef at the Prohibition Public House & Banditos in Ottawa. Since March 2019, he has been Executive Chef at

the private Royal Ottawa Golf Club in Gatineau, QC. A past competitor at our own Jeune Chefs Competitions from 2009-2011, Nordsletten is a Culinary Olympics veteran with Team Manitoba and spent time in Europe studying the art of cuisine. His varied background allows him to take pride in creating memorable dishes for all dining experiences from intimate dinners to large banquets.

Lois Gilbert, Bailli Bailliage Val d’Okanagan Lois’ personal career started in the kitchen at the age of 13 where she worked for her mother who was a professional cook. Even during her nursing career, Lois continued to take an active interest in the culinary arts. She managed a cooking school in her spare time. Eventually when she left nursing, she turned back to the kitchen. After two years of managing a catering company in the UK, Lois returned to Canada and opened a Kitchenware store with an attached catering company and taught cooking classes for non-professionals. During COVID, while the Chaîne paused, Lois returned to the medical field to manage COVID research in Toronto.

Lois is excited to revive the Bailliage Val d’Okanagan after a 9 year hiatus. Her recent move to Kelowna has provided old and new members in the Okanagan Valley a chance to showcase the abundance of wineries and a rising culinary culture. Lois was introduced to the Chaîne des Rôtisseurs in Moscow Russia while living there for 6 years. She held positions in the Moscow Bailliage of Chargée de Missions, Chargée de Presse and was Bailli of Moscow for 2 years before returning to Canada. During that time she became a member of the International Jeunes Chef Competition Committee and continues to be a valued member for the past 10 years. 42

Retiring to the Okanagan does not mean that Lois will slow down. She has already been busy meeting with former members and planning a full event schedule for the Bailliage. Lois invites members and non-members to reach out to the Bailliage to attend events or visit the exceptional Okanagan Valley year round.

IN MEMORIAM William (Bill) Savin, Bailli Honoraire, Halifax (November 13, 1936 – March 6, 2022)

We are very sad to announce that Halifax Bailli Honoraire, William Arthur Savin, passed away on Sunday, March 6, 2022 at the age of 85 years. Bill joined the Halifax Bailliage in November 1987 with the grade of Chevalier. He served on the Executive and became Bailli of the Bailliage in 1991, serving in that role for a year, when his employer transferred him to Calgary. Only recently retired from the Chaîne in 2021, Bill was awarded the Bronze Star of Canada for his long-term service to the organization.

Born in Regina, Saskatchewan, Bill graduated from York University with a Master’s Degree of Business Administration. He joined the Royal Canadian Airforce, Bill loved flying and his time spent in the RCAF. Bill worked with the Federal government of Canada for 35 years (DRIE). He also volunteered with many organizations such as the United Way, many community leagues, and various teams coaching, timing and officiating. Bill enjoyed fine food and wine, along with being a member of la Chaîne des Rôtisseurs for 34 years, he was also a member of the German Wine Society and the International Wine and Food Society. He was also avid art collector, and had an extensive collection of jazz records. Bill enjoyed horseback riding, swimming, hunting, skating, and was a car enthusiast. He also enjoyed attending the Calgary Philharmonic Symphony with family and friends. Bill was also a worldwide traveler, with his favourite holidays being spent at the family condo in Whitefish, Montana.

At Calgary Golf & Country Club, April 2011

With Fritz Painsi, Bailli Provincial des Prairies Honoraire at Hyatt Regency Hotel Chapître, December 18, 2016.

Bill was predeceased by his wife Wilda Savin, Dame de la Chaine des Rotisseurs. He is survived by his daughter, Catherine of Calgary, AB; two sons, Robert (Lisa) and Donald of Calgary, AB; and six grandchildren, Henry, Nicholas, Edward, Elliot, Noah, and Avery all of Calgary, AB. 43

Honours, Awards and Medals Grand Officier Commandeur (50 years membership) Marti Bruno

Vancouver

Grand Commandeurs (40 years membership) Brintnell Robert Murray Alec

Edmonton Edmonton

Painsi Fritz

Calgary

Officier Commandeurs (30 years membership) Basit A Choudy Bell Sam Busch Michel Cirone Italo Coggan Ron De Angelis Joseph Eitzenberger Adolf Green Susan Hanna Samir Hegnauer Beat Josephson, Joshua Kemble Frank Kirkwood Elizabeth Larson Martin Leblanc Raymond Littlepage Jack Lownang Wilson Maier Hans

Toronto Calgary Montréal Toronto Calgary Calgary Vancouver Edmonton Montréal Calgary Toronto Victoria Vancouver Edmonton Nova Scotia Victoria Vancouver Calgary

Martin Herve Milaire Roland Pedersen William Pechtel William Richard Remy Ruddick Jane Santo William Schwarz Georges Strike Leslie Tetrault David Titcomb Kenneth Trenke Nick Vierexk Lyle Voegli Hans Wanner Hans Watkins Beverly Yip Jannie

Vancouver Vancouver Vancouver Edmonton Nova Scotia Vancouver Toronto Calgary Vancouver Calgary Calgary Calgary Victoria Edmonton Calgary Victoria Victoria

Gold Medal of the Chaine des Rôtisseurs Murakami, C.M. Takashi

Manitoba

Silver Medal of the Chaine des Rôtisseurs Busch Michel Hegnauer Beat

Montreal Calgary

Richard Josefina Richard Remy

Nova Scotia Nova Scotia

Bronze Medal of the Chaine des Rôtisseurs Dekker Michael Hansen Jan Hegnauer Beat 44

Calgary Calgary Calgary

Kanuit Dean Ly Duncan Robberecht Liana

Calgary Calgary Calgary

Gold Star of Canada Littlepage Jack Maier Hans Marti Bruno

Victoria Calgary Vancouver

Murakami, C.M. Takashi Parkinson Vincent Tetrault David

Manitoba Calgary Calgary

Lawrence Clayton Littlepage Jack Mirlycourtois Bernard Murray Alec Painsi Fritz Richard Josefina Richard Remy Ruddick Jane Wilson Mark

Manitoba Victoria Manitoba Edmonton Calgary Nova Scotia Nova Scotia Vancouver Calgary

Silver Star of Canada Brintnell Wade Findlay Cynthia Green Susan Hanna Samir Hegnauer Beat Ito Takashi Jaeger Scott Jones Eric Kanuit Dean

Edmonton Calgary Edmonton Montréal Calgary Victoria Vancouver Toronto Calgary

Bronze Star of Canada Bauerfind Susan Batey Matthew Brintnell Robert Ceapa Dorina Ceapa Cornel Charlton Robert Coggan Ron Collette Ann Eitzenberger Adolf Gabel Gail Grierson Ruth Guetg Jori Hansen Jan

Calgary Calgary Edmonton Nova Scotia Nova Scotia Vancouver Calgary Vancouver Vancouver Victoria Vancouver Calgary Calgary

Ion-Brown Toni-Marie Jones Eric Kemble Frank Marti Bruno Mehwan Harjeet Milaire Roland Norton Robert Robinson Linda Scorgie Joseph Treadwell Stephen Tyron John Wilson Mark Wright Owen

Calgary Toronto Victoria Vancouver Edmonton Vancouver Nova Scotia Calgary Calgary Vancouver Manitoba Calgary Vancouver

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick (Submitted by Mario Griffin – Vice Chargé de Presse)

Un événement d’intronisation de notre baillage et un souper de gala s’est déroulé dans le décor du sublime complexe historique de l’Algonquin Resort Autograph Collection. Localisé dans la communauté de St-Andrews, au Sud-Ouest de la province du Nouveau-Brunswick, cette propriété historique était le lieu tout rêvé pour y tenir une telle soirée. Lors de cette cérémonie, une quinzaine de membres ont prêtés serment en présence de Tony Catanese Bailli Délégué du Canada et de Cornel Ceapa le bailli de la Chaîne des rôtisseurs du NouveauBrunswick.

Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux Photography.

Une soirée d’intronisation et un souper de gala grandiose au Nouveau-Brunswick

Le Bailli Cornel Ceapa (gauche) remet une assiette décorative à l’effigie de la Chaîne des Rôtisseurs au directeur nourriture et breuvages et chef exécutif de l’Algonquin, James May. Cornel Ceapa (left) Bailli presents Chaîne des Rôtisseurs plate to James May, Algonquin Food and Beverages Director and Executive Chef.

D’ailleurs, un autre moment marquant de cette soirée aura été sans doute le sabrage du 6 litres de Champagne Moët et Chandon. Sous les yeux attentifs du groupe, le bouchon de ce Mathusalem de Champagne aura été expulsé. Armé de son sabre, Bailli Cornel Ceapa aura effectué cette opération avec la précision recherchée par la dextérité de sa manœuvre.

Après cette cérémonie, le souper de gala dirigé par James May, chef exécutif et directeur nourriture et breuvages de l’Algonquin, a présenté un menu savoureux de plusieurs services aux saveurs des quatre coins de notre province. C’était une façon grandiose de faire honneur à notre association mondiale de gastronomie, alors que plus d’une trentaine de convives se sont régalés avec des accords judicieux de bons vins.

Les nouveaux membres prêtent serment. New members take the Oath.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued [En Anglais]

An induction event of our Bailliage and gala dinner took place in the backdrop of the sublime historic resort of the Algonquin Resort Autograph Collection. Located in the community of St-Andrews, in the southwest of the province of New Brunswick, this historic property was the perfect place to hold such an evening. During this ceremony, about fifteen members were intronized in the presence of Tony Catanese, Bailli Délégué du Canada and Cornel Ceapa, Bailli of the Bailliage of New Brunswick.

Le Bailli Cornel Ceapa sabre un Mathusalem (6 litres de Champagne). Bailli Cornel Ceapa slashes a Methuselah (6 litres of Champagne).

Nul doute qu’il n’y avait pas de geste plus spécial pour clore les activités de cette fin d’année 2021 du baillage du Nouveau-Brunswick.

Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux Photography.

A grand induction night and gala dinner in New Brunswick

Following the ceremony, the gala dinner hosted by James May, Executive Chef and Food and Beverage Director of The Algonquin, featured a tasty, multicourse menu with flavors from across our province. It was a grandiose way of honoring our global gastronomic association, as more than thirty guests feasted along with judicious pairings of fine wines. Another highlight of this evening was undoubtedly the sabering of the 6 liters of Moët et Chandon Champagne. Under the attentive eyes of the group, the cork of this Methuselah Champagne was propelled. Armed with his saber, Cornel Ceapa, president of the Bailiwick of New Brunswick, carried out this operation with the precision required by the dexterity of his maneuver.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued Souper de Gala/ Gala Dinner Algonquin Resort, St. Andrews by the Sea Réception Moet & Chandon Imperial Brut (Sabrage d’un 6L Mathusalem)

Saint-John au Nouveau-Brunswick est une ville portuaire qui baigne dans l’impressionnant Baie de Fundy reconnue comme une merveille naturelle avec ses marées prodigieuses soit les plus hautes du monde. Saint-John baigne aussi dans l’histoire, car elle est aussi la plus ancienne ville constituée au Canada.

Foie Gras & Parfait De Foie De Poulet Gelée au Nova 7, Essence de Truffe| Brioche maison, Sel de mer de Terre-Neuve, Fermes Tuddenham Confiture de myrtilles Mouton Cadet Reserve Sauternes Poitrine De Canard Cinq épices chinoises, Grains anciens, Endive belge parfumée à l'orange, Carottes glacées au miel, Star, Jus d'anis Pinot Noir Joel Gott Oregon Flétan De La Baie De Fundy Flétan noirci, Radis grillés, Risotto, Foin de poireaux, Beurre Blanc, Salsa à la mangue et à l'avocat Famille Bougrier Sancerre Blanc Aop Agneau De Sussex Menthe Chimichurri, purée de patates douces, Choux de Bruxelles grillés, Sauce Romesco à l'ail noir Napa Valley Quilt Cabernet Sauvignon « Dessert Les Rives De Fundy » Chocolat « Earth », « Roches » de Marscapone & grué de cacao, Eau salée à l’anglaise Yalumba Antique Muscat NV

La brigade de la cuisine de l’Algonquin et James May (avec l’assiette). Algonquin Resort kitchen brigade and James May (with plate).

Le plaisir était au rendez-vous pour nos membres. Dans l’ordre : Cherrie, Dorina et Tammy ont eu du plaisir à savourer les plats de cette cusine chinoise authentique. Our members were having an amazing time. In order: Cherrie, Dorina and Tammy had fun savoring the dishes of this authentic Chinese cuisine.

Toutefois, ce que les gens ignorent peut-être est que cette localité de 70 000 habitants s’illustre aussi pour ses fruits de mer de renommée mondiale avec ses plats locaux uniques et la variété de restaurants que l’on est en mesure d’y retrouver. L’un d’eux devrait figurer sans l’ombre d’un doute sur votre prochaine itinéraire gourmande, soit le Restaurant Mimimi situé dans le secteur Millidgeville au 725-1 Millidge Ave. C’est justement cette expérience mémorable qui attendait une vingtaine de membres du Baillage du Nouveau-Brunswick lors de notre premier événement de l’année 2022 qui s’est déroulé le dimanche 20 mars dernier.

Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux Photography.

Pétoncle & Caviar Galette de pommes de terre, Beurre de Ciboulette Cuvée Spéciale Bollinger

Une expérience culinaire chinoise authentique au Mimimi

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued Le chef et propriétaire Ning Hou, Maître Rôtisseur, avait l’ambition de nous faire découvrir ses origines à travers les mets de la cuisine authentique de ses racines chinoise. Mimimi signifie littéralement RizRiz-Riz en référence à cet élément incontournable de la cuisine chinoise. C’est à travers une aventure d’un repas 7 services que le chef Ning Hou et son équipe nous auront permis de franchir la Grande Muraille chinoise de nos papilles gustatives. Dès les premières bouchées de « dumplings », nous étions déjà sous le charme des saveurs et des parfums exotiques de cette cuisine de ce vaste pays d’Asie. La cuisine chinoise est riche et diversifiée, variant en style et en goût d'une région à l'autre. Son histoire remonte à des milliers d'années et notre chef maitrise à merveille son art. Que ce soit la succulente salade familiale traditionnelle d’épinards, germes de soja et concombres ou encore son fameux plat de médaillons de filet de porc frits croustillants, les convives ont été rassasiés. Le plat de sauté épicé avec porc haché, aubergine et ail aura volé la vedette assurément durant cette succession de plats envoutants.

Notre Bailli Cornel Ceapa a profité de la fin du repas pour procéder à un discours de distinction pour remercier le chef Hou et son équipe pour la succulente expérience culinaire. Our Bailli Cornel Ceapa took advantage of the end of the meal to make a speech of distinction to thank Chef Hou and his team for the succulent culinary experience.

Diner Amical & AGA Mimimi Soupe aux dumplings, coriandre et épaule de porc Salade familiale traditionnelle avec concombres, germes de soja et épinards Guo Bao Rou Médaillons de filet de porc frits croustillants, gingembre, ail et sauce aigre-douce Mimimi Ma Po Tou Fu Plat mijoté de tofu, porc, purée, ail, oignons verts, poivre de Sichuan, piments fermentés et fèves Yu Xiang Qie zi Sauté épicé avec porc haché, aubergine et ail Dumplings Champignon shiitake avec porc Patate douce sucrée Sucre et patate douce

Dumplings à son Meilleur avec la recette du Chef Hou. Dumplings at their best with Chef Hou's recipe.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued A memorable experience awaited about twenty members of the Bailliage of New Brunswick during our first event of the year 2022. Chef and owner Ning Hou, Maître Rôtisseur, wanted us to discover his origins through the authentic cuisine of his Chinese roots. Mimimi literally means Rice-Rice-Rice in reference to this essential element of Chinese cuisine.

[En Anglais] An authentic Chinese dining experience at Mimimi Saint John in New Brunswick is a port city on the Bay of Fundy, recognized as a natural wonder with its prodigious tides, the highest in the world. Saint John is also steeped in history, as it is also the oldest incorporated city in Canada. However, what people may not know is that this community of 70,000 people is also known for its world-famous seafood with its unique local dishes and the variety of restaurants that can be found there. One of them should definitely be on your next gourmet itinerary, Restaurant Mimimi located in the Millidgeville area at 725-1 Millidge Avenue.

Le plat vedette de la soirée, soit le Yu Xiang Qi zi. Un sauté épicé avec porc haché, aubergine et ail. The star dish of the evening, the Yu Xiang Qi zi. A spicy stir-fry with ground pork, eggplant and garlic.

Through a 7-course adventure, Chef Ning Hou and his team allowed us to cross the Great Wall of China with our taste buds. From the first bites of dumplings, we were already charmed by the exotic flavors and scents of this vast Asian country. Chinese cuisine is rich and diverse, varying in style and taste from region to region. Its history goes back thousands of years and our chef mastered his art to perfection. Whether it was the succulent traditional family salad of spinach, soybean sprouts and cucumbers or his famous dish of crispy fried pork tenderloin medallions, the guests were more than satisfied.

Salade familiale traditionnelle d’épinards, germes de soja et concombre. Traditional family salad of spinach, soybean sprouts and cucumbers.

The spicy stir-fry dish with ground pork, eggplant and garlic certainly stole the show during this succession of captivating dishes.

Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux Photography.

Le plus difficile aura été de se garder de la place pour le 7e service alors que nous avions un plat de patates douces sucrées pour clore ce festin d’une cuisine chinoise dans l’authenticité la plus agréable de la confrérie de notre goupe du NouveauBrunswick. Notre Bailli Cornel Ceapu a terminé cette soirée en présentant un bref discours de remerciement et de distinction à l’endroit du Chef Hou pour son travail et sa passion. Notre prochaine activité au programme est prévue le 24 avril à Moncton, tout juste dans le sillage du Jour mondial de la Chaîne.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued The hardest to save room for was the sweetened sweet potatoes to close out this feast. Bailli Cornel Ceapu ended the evening by presenting a brief speech of thanks and distinction to Chef Hou for his work and his passion.

Ella Shelby à l’œuvre durant la compétition. Ella Shelby at work during the competition.

Chef Ning Hou, Maitre Rôtisseur et propriétaire du Restaurant Mimimi. Chef Ning Hou, Maître Rôtisseur and owner of Mimimi Restaurant.

Le Bailliage attribue 2250 $ en bourses pour des jeunes talents culinaires

La Chaîne des Rôtisseurs du Nouveau-Brunswick est fière d’apporter son appui au concours régional des jeunes chefs rôtisseurs. Le déroulement de cette compétition de jeunes talents culinaires se tenait vendredi le 4 mars dernier. L’activité a été présentée au Collège communautaire du NouveauBrunswick à St-Andrews. Deux jeunes chefs se sont affrontés dans le cadre du concours et plus de 2250$ en bourses ont été décernés.

Gabe Campbell est occupé dans la cuisine. Gabe Campbell is busy in the kitchen.

La première place a été remportée par Ella Selby qui met la main sur une bourse de 1500 $ et la seconde position a été décrochée par Gabe Campbell avec une bourse de 750 $.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued Le jury était composé de plusieurs professionnels dans le domaine de la cuisine et l’alimentation. Le chef Alex Haun, vice-conseiller culinaire du chapitre de la Chaîne du NB, le Chef Chris Aerni, ainsi que Dorina Ceapa et Cornel Ceapa, Baiili de la Chaîne NB, étaient sur le panel des juges. Les chefs et instructeurs Dave Irvin et Darren Dorcas du Collège communautaire du Nouveau-Brunswick à StAndrews étaient aussi sur place.

Dorcas from the New Brunswick Community College in St. Andrews were also there during the event.

Chef Alex Haun, Maître Rôtisseur était membre du jury de la compétition. Chef Alex Haun, Maître Rôtisseur, member of the competition jury.

Les gagnants de nos bourses avec nos juges. Scholarship winners with the judges.

[En Anglais] Bailliage Awards $ 2250 in Scholarships to Support Young Chefs The New Brunswick Bailliage is proud to support the regional competition for young chefs. The latest competition for young culinary talents was organized on Friday, March 4th at the New Brunswick Community College in St-Andrews. Two young chefs competed and more than $2,250 in scholarships were awarded. First place was won by Ella Selby with a $1500 scholarship while Gabe Campbell took second place and a $750 scholarship. The jury included several professionals in the cooking and food industry. Chef Alex Haun, viceconseiller culinaire: Chef Chris Aerni, as well as Dorina Ceapa and Cornel Ceapa Bailli were on the panel. Culinary instructors Dave Irvin and Darren 52

Ella Selby, gagnante du 1er prix avec une bourse de 1500$. Ella Selby, winner of the 1st prize with a $1500 scholarship.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de New Brunswick continued

Bailliage du Montréal (Submitted by Michel Busch, Bailli Honoraire) C’est le 9 décembre dernier que s’est tenu le dîner gala clôturant l’année 2021 du Bailliage de Montréal .Répondant à l’ invitation de Michel Busch , officier commandeur, bailli honoraire Mtl et de Ginette Normandeau Phisel , vice-argentier , l’ événement a réuni plus d’ une trentaine de dignitaires et invités qui ont dit Non à la pandémie pour célébrer la fin de cette année difficile dans la bonne chère et trinquer déjà à l’An nouveau. Et ce fut tout un événement ! Tenu sous les auspices de la formidable cheffe Helena Loureiro, maître restaurateur dans son élégant et raffiné restaurant rotatif Portus 360, dominant Montreal, cette soirée fut une fête inoubliable de la gastronomie et de la joie de vivre, au firmament de la gourmandise , et ceci tout en respectant les consignes sanitaires en place.

Le Bailli Cornel Ceapa remet la bourse de 750 $ à Gabe Campbell. Bailli Cornel Ceapa presents the $750 scholarship to Gabe Campbell.

Mise en Bouche. Appetizer.

Récompenses des participants. Participant awards.

Fidèle à ses origines portugaises mais aussi à sa passion pour la cuisine dite de terroir, la grande cheffe décorée de l’Ordre du Mérite National par le président du Portugal, membre, ambassadrice de la Fondation de l’ ITHQ et présidente de l’ Ordre International des Disciples d’Escoffier Canada nous a servi un menu , ode gourmande à la Mer et à la Terre , mettant en vedette avec un accent de son pays natal, parmi les plus prisés produits du Québec.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage du Montréal continued Son conjoint Dinis Seara directeur et sommelier en chef de la salle à manger a su brillamment donner la réplique aux différents plats de l’ écriteau par un choix judicieux et même grandiose de crus , tous portugais et d’ importation privée, joyaux de la cave du restaurant.

Michel Busch a donné l’accolade à cheffe Helena Loureiro et à Dinis Seara en les remerciant pour leurs exceptionnelles prestations, remerciant également leurs brigades respectives. Un Merci tout spécial aussi à Ginette Phisel vice-argentier, également présente, pour la coordination des réservations et l’organisation des tables, sans qui cet événement n’aurait pu avoir lieu.

Gala Diner Portus 360 Trilogie de Tartinades Beurre de chouriço, tapenade d’olives, beurre à l’huile d’olive

Mariage Heureux - Saint-Jacques. Happy Marriage - Saint-Jacques.

Soulignons entre autres éminentes personnes, la présence à ce dîner mémorable de David Connor, commandeur, officier maître hôtelier, Vice Président Régional Est du Canada Hôtels et Villégiatures Fairmont, directeur général Hôtel Fairmont Reine Elizabeth, Louis Bouchard vice-conseiller gastronomique, Mario Dumas vice-chargé de mission, et leurs invités Jean-François Guichard, bailli de France honoraire et bailli d’Aquitaine, RenéLuc Blaquière, ancien secrétaire général de l’ITHQ et directeur général de sa fondation, Paloma Fernandez, directrice générale Fondation de l’ITHQ, et André-J Côté, CHA, Président Gestions Hôtelières AJC Inc.

Mise en Bouche Billes de courge farcie aux sardines Saumon, betterave & sa crème d’aneth Bonbons de foie gras & coing Laurent-Perrier La Cuvée Brut Mariage Heureux Saint-Jacques, fondue de pureau, Ėmulsion en persil & tuile aux racines de persil Redoma blanc 2019, DOURO, Newport Mer Morue charbonnière, crevettes, croustillant aux crustacés, tombée d’épinards & Sauce homardine Tabuadela Jean reserva 2019, DÃO Granité au Porto tonic Terra Filet mignon de bison de la ferme « Takwânaw » Pommes Anna, Sauce Grand Veneur aux camerises Quinta de Terrugem, Touriga Nacional 2011 ALENTEJO Dessert Torche aux marrons

Mer - Morue Charbonniere – Crevettes. Sea - Sablefish - Shrimp.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage du Montréal continued [En Anglais] The Bailliage of Montreal's 2021 closing gala dinner was held on December 9. Responding to the invitation of Michel Busch, Officier Commandeur, Bailli Honoraire of Montreal and Ginette Normandeau Phisel, Vice-Argentier, the event brought together more than fifty dignitaries and guests who said No to the pandemic to signal the end of this difficult year in good cheer and a toast to the New Year.

Faithful to her Portuguese origins, but also to her passion for so-called local cuisine, Chef Loureiro (decorated with the Order of National Merit by the President of Portugal, member, ambassador of the ITHQ Foundation and President of the Ordre International des Disciples d’Escoffier Canada) served a gourmet ode to the Sea and the Land, featuring an accent from her native country and some of the most prized products of Quebec. Her husband Dinis Seara, Director and Head Sommelier of the dining room, brilliantly responded to the different dishes on the menu with a judicious choice of wines, all Portuguese and privately imported, jewels of the cellar of the restaurant.

Terra -Mignon De Bison- Pomme Anna. Land - Bison Filet Mignon – Potatoes Anna.

It was quite an event! Held under the auspices of the fantastic chef Helena Loureiro, Maître Rôtisseur in her elegant and refined rotating restaurant Portus 360 overlooking Montreal, this evening was an unforgettable celebration of gastronomy and the joy of living, this while respecting the health instructions in place.

Torche aux Marrons.

Montréal Bailli Honoraire Michel Busch avec/with Executive Chef Helena Loureiro.

Other notable attendees included David Connor, Commandeur, Officier Maître Hôtelier, Regional Vice President Eastern Canada of Fairmont Hotels and Resorts and General Manager Fairmont Queen Elizabeth Hotel; Louis Bouchard, Vice-Conseiller gastronomique; Mario Dumas, Vice-Chargé de mission, and their guests Jean-François Guichard, Bailli Honoraire of France and Bailli of Aquitaine, René-Luc Blaquière, former secretary general of the ITHQ and general manager of its foundation, Paloma Fernandez, general manager of the Fondation de l' 'ITHQ, and André-J Côté, CHA, President of Gestions Hôtelières AJC Inc. Michel Busch delivered the accolade to chef Helena Loureiro, Dinis Seara, and their brigades thanking them for their exceptional performances. A special thank you to Ginette Phisel, Vice-Argentier for the coordination of the reservations and the organization of the tables. 55

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto (Submitted by Paul Morrell, CCM, CCE Bailli) After many months of delays, closures, and postponements the Bailliage of Toronto was able to host its first experience of 2022. Conseil member Tim Reardon, GM of the Sheraton Centre Toronto hosted 30+ plus guests for a wonderful cocktail reception and exceptional culinary experience at his hotel property. Chefs Surej Parthasaradhi and Michael Tan led the members and guests of the Toronto Bailliage through some creative hors d’oeuvres which were followed by an exceptional 5 course dinner. Food and Beverage Director Mark Moffat paired wines with each course to highlight and compliment the many flavours presented.

Diner Amical Sheraton Centre Toronto Passed Hors d’Oeuvres Tuna and Green Apple Sweetbread Mille Feuille with Vanilla Velouté and Shimeji French Kiss Oyster with Pamplemousse, Evo and Nasturtium Parsnip and Pear Soup with Pork Belly and Sage Henry of Pelham Cuvée Catharine Brut Amuse King Crab Avocado, Hamachi, Crème Fraiche Charles baker B-Side Riesling Salad Braised and Grilled Octopus Passion Fruit and Kale Chermoula Flatrock Cellars Pinot Noir Pasta Bison Shank Ravioli Poached Quail egg, Pearl Onion, Squash Puéee, Shaved Truffle Roversi Barbaresco DOCG Entrée Venison Foie Gras, Purple Kale, Huckleberry, Spruce Poggio di Guardia Serprimo, GT Dessert Bourbon Crème Brulée Apple Tart Tatin, Goat Cheese Powder, Hazelnut Stratus Red Icewine

The table awaits.

Passed Hors d’Oeuvres.

King Crab.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued

Braised and Grilled Octopus. Bourbon Crème Brulée

Bison Shank Ravioli

Bailli Paul Morrell presents Chaine Plate to Chef Surej Parthasaradhi.

Venison

On the heels of this event the Toronto Bailliage is proud to be able to share 2 more events in the next month. In April, OJD Peking Duck Restaurant will host an 8-course meal that will feature 5 different types of cuisine from across China. This event will be sure to provide an unique Culinary experience to our membership. In early May, The Royal Canadian Military Institute will open its door to their private club for an exclusive dinner for the members of the Chaine des Rôtisseurs. Both events promise to be memorable, and it is very exciting that share camaraderie around the table once again. 57

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary (Submitted by Ashley James, Vice-Chargé de Presse) Dîner Amical, Delta Calgary South The Bailliage was pleased to hold a Diner Amical at Calgary’s Delta South, the first Chaîne dinner to be held at the hotel and an inaugural event for Executive Chef Michael Frayne, Thomas Hill (Banquets Manager), the Kitchen Brigade, and serving staff.

From the moment members and guests entered the facility Thomas greeted us with Champagne. The excitement was bubbling off Mr. Hill the entire evening as he went table to table with every wine explaining its story, and why it had been paired with the course that was about to follow – an outstanding menu of nine beautifully presented courses.

Vanilla poached Lobster.

Alberta Elk tartare.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Diner Amical Delta South Red fife soda bread homemade cultured butter, lava salt Lobster Vanilla poached, celery root purée, brioche croutons, Acadian caviar,Sage + Co. dill Noble Ridge Reserve Chardonnay, 2017 Mushroom Waterford Farms Lions Mane, Mushroom caramel, roasted apricot, puffed rice Cable Bay Viognier, 2019 Duo of roasted tenderloin and braised cheek.

Elk Alberta elk tartare, spiced carrot puree, roasted bone marrow, pickled carrots, crispy kale, grilled sourdough LAN Rioja Gran Reserva, 2011 Sorbet Granny smith apple, cheddar crisp Beef Duo of roasted tenderloin + braised cheek, natural jus, Agria potato doughnut, baby turnip, creamed spinach Tolaini Picconero, 2016

Cheeses Le Guillaume Tell, Farmhouse Clothbound Cheddar, la Belle-Mère, Délice de Bourgogne, Devils Rock Blue ginger marmalade, buttermilk cracker Tolaini Picconero, 2016 Cremeaux.

Bailli Toni-Marie Ion-Brown gave the accolade for the evening. The small but mighty Delta South team of a mere 10 people, Chef Michael (with 2 chefs) and Thomas (with 6 front of house staff) pulled off an evening that will be remembered by everyone in attendance. It is not often a room full of people goes into raptures over the bread. The evening had barely begun, and murmurs of “try the bread” could be heard throughout the room. A beginning which set the standard for the rest of the evening.

Cremeaux Earl Grey + white chocolate, roasted pumpkin caramel, spiced cookie crumbles, tonka bean Chantilly Hetszolo Tokaji Aszu 5 Puttonyos, 2008 Mignardises “Old Fashioned” chocolate bon bon, sea salt Devon Toffee, spiced pear frangipane

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Intronization and Chapître – Hotel Arts While it has been a long-held tradition to hold the Calgary Bailliage’s Christmas Dîner Amical, or Chapître, at the Fairmont Banff Springs Hotel nestled in the Rocky Mountains, alas COVID once again forced a change. The Bailliage was honoured, and very grateful, that Hotel Arts was able to step in and host the Bailliage on this auspicious occasion.

Bailli Toni-Marie Ion-Brown delivers the accolade.

With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening. The Heart of the House plate was presented to Michael Frayne, the Delta South’s Executive Chef a while the Front of the House plate went to Thomas Hill, The Delta South’s Banquets Manager.

The evening began with the Bailliage’s intronization ceremonies. In fact, Calgary’s last intronization was held at Hotel Arts in September of 2019 as part of Canada’s Grand Chapître festivities (while also hosting the International Jeune Chefs des Rôtisseurs Competition), so perhaps a new tradition has been created.

Delta South Executive Chef Michael Frayne.

Ribbons ready for presentation.

Joe Scorgie, Calgary Vice-Chancelier welcomed the attendees to the evening, introducing Calgary Bailli Toni-Marie Ion-Brown, Tony Catanese, Bailli Délégué du Canada, and David Tetrault, Member Conseil d’Administration who all joined him on stage.

Delta South Banquets Manager Thomas Hill.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

l’Ordre Mondial members, new and old, toast the Chaîne. Calgary Bailli Toni-Marie Ion-Brown addresses the attendees while Tony Catanese, Bailli Délégué du Canada, and David Tetrault, Member Conseil d’Administration look on.

Tony Catanese gave us a brief history of la Chaîne de Rôtisseurs, and introduced David Tetrault, who then had those being honoured and inducted stand to swear their oath to La Chaîne.

With the formalities complete, all gathered for the reception in the area overlooking the hotel’s pool and adjacent to where we were to have dinner. We were served mulled wine in martini glasses, champagne, oysters, along with a selection of delicious hors d’oeuvres. The sound of pipes signaled we were to be piped into the dining room by Fraser Abbott, following David Tetrault, Tony Catanese, Toni-Marie Ion-Brown, and Bailli Provincial Honoraire Mark Wilson, accompanied by their respective spouses. Mark Wilson thanked Fraser for piping us in for dinner and shared a toast of the finest Scotch with him, as is the tradition.

David Tetrault administers the oath to the Chaîne.

The ceremony began with presenting several Commandeur pins to members in good standing who have supported Chaîne for ten or more years, moving smoothly on through the induction of new members. Several members also joined l’Ordre Mondial. After being dubbed with the ceremonial wand, new and old members of l’Ordre enthusiastically drank a toast to the Chaîne.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

(left to right) Bailli Provincial Honoraire Mark Wilson; piper Fraser Abbott; Tony Catanese, Bailli Délégué du Canada; David Tetrault, Member Conseil d’Administration; Toni-Marie Ion-Brown, Calgary Bailli.

As always at the Hotel Arts, the menu delighted our taste buds from the very beginning, with butter and soft rolls, perfect foie gras gingerbread men, delicately flavoured scrambled eggs, tortiere with divine Christmas flavours, the list goes on and on. It was such a change to have a sipping tequila as the palate cleanser. In addition having a warm towel brought to us with that course was a charming surprise, reminiscent of flying.

Ashley James, Calgary Vice-Chargée de Presse far right.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued The Heart of the House plate recipient was Sujin Choi, Pastry Chef. The Front of the House recipient was Jim Yee, Banquet Manager. The final plate for the evening was a surprise, Mark Wilson, Vice President of the Hotel Arts Group, and Bailli Provincial Honoraire was honoured with a plate. Having given out many plates during his time as Calgary Bailli, it was very special to honour him with his own plate.

Once dessert had been cleared Toni-Marie IonBrown, Bailli delivered a succinct accolade. With the Heart of the house and the Front of the house brigades assembled the time came to announce the plate recipients for the evening. Bailli Toni-Marie announced the recipients and Bailli Délégué du Canada Tony Catanese had the honour of presenting them.

Jim Yee, Banquet Manager.

Sujin Choi, Pastry Chef.

Bailli Provincial Honoraire Mark Wilson, Vice President of the Hotel Arts Group, receives his plate from Tony Catanese.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Dîner Amical, Foreign Concept Calgary Bailliage Chapître Dinner Hotel Arts Garlic Parker House Rolls Roast Chicken Butter Savoury Gingerbread Man Foie Gras Parfait & Sour Cherry Jam Feudi di San Gregorio, Ros’ Aura, San Gregorio, 2019

There was a crisp chill to the air on this March evening as we made our way down to Foreign Concept, but the warm welcome from Executive Chef Duncan Ly and his team soon had guests warmed up eager to experience the inaugural dinner of 2022. Upon arrival guests enjoyed a standing reception with bubbles and hors d’oeuvres in the lounge area of the restaurant before moving over and settling in for dinner.

Soft Scrambled Fresh Farm Egg, Miso Mushroom, Hollandaise, Caviar Louis Jadot, Mâcon-Lugny, 2020 Chestnut Cream Cipollini Onion, Shaved Toasted Chestnut Maple Candied Double-Smoked Bacon Gérard Bertrand, Orange Gold, France, 2020 Tourtière Alberta Pork, Puff Pastry, Peppercorn Jus, Cherry Tomato Chutney Burrowing Owl, Syrah, Okanagan Valley, 2016 Smoked Crown Duck Roast Truffle Duck Confit Cabbage Roll Shaved Turnip, Duck Jus Lan Gran Reserva, Rioja, 2011 Château Reysson, Haut-Médoc, 2016

(left to right) Toni-Marie Ion-Brown, Peter Findlay, Joan Tetrault, David Tetrault

El Tequileño Platino Venison Vanilla, Parsnip Agnolotti, Black Currant Red Cabbage Purée Chanterelle Jus, Acorn Squash Chip Lan Gran Reserva, Rioja, 2011 Château Reysson, Haut-Médoc, 2016 Fruit Cake Snow Globe Drunken Rum & Eggnog Cheesecake Speculoos Cookie Ice Cream Pocas, Colheita, Portugal, 1992

(left to right) Sandra Hoenle, Susan Bauerfind, Juergen Bahr, Cindy Findlay, Beat Hegnauer.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

Diner Amical Foreign Concept Seared Bison Tataki Ponzu dressing, Acadian Sturgeon caviar Momokawa Pearl Junmai Ginjo Nigori Sake Dungeness Crab Broth Caramelized Digby scallop, scallions, Enoki mushroom, gold leaf Emilio Hidalgo Fino de Jerez (Jerez, Spain)

The dining room awaits.

Balli Toni-Marie gave the accolade following dessert with Chef Duncan Ly, and his team, commended on the success of the evening, highlighting the care and attention paid to everything that was served, even down to carving out the tops of the mushrooms.

Lobster Thermidor Double creamed spinach, frisée orange salad, Thai Lobster sauce Amèricaine Famille Peillot Altesse du Bugey, 2019 (Bugey/Savoie, France) Intermezzo Passionfruit Sorbet Lemongrass Glazed Duck Breast & Braised Leg Cellophane noodles, baby bok choy, Borage flowers Ochota Barrels “Green Room” Grenache, 2019 (McLaren Vale, Australia) Black Pepper Crusted Beef Tenderloin Crispy pancetta pomme Anna, carrot variations, soy truffle brown butter sauce Franz Gojer Südtiroler Lagrein “Granat”, 2019 (South Tyrol, Italy) Dessert Almond & Lemon Cake Lemon cremeux, lemon compote, torched meringue Clos du Gravillas Muscat de Saint-Jean de Minervois, 2018 (Languedoc, France)

Lobster Thermidor.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued

Bailliage de Vancouver (Submitted by Ann Collette, Bailli) Christmas Italian Style The holiday season in Vancouver 2021 marked the much-anticipated return of members and friends to one of the city’s top Italian restaurants – the awardwinning La Terrazza. True to the reputation of his iconic establishment, Maître Rôtisseur Gennaro Iorio again took the group on a flavourful journey through classic Italian cuisine.

Executive Chef/Owner Duncan Ly preparing the Intermezzo.

(left to right) George Leitch, Karen Ashbee, Paul Salo, Kathleen McNallyLeitch, Ken Moghadam, Andrea Moghadam

Chevalier Matt Petley Jones and Sue Danahy enjoy the holiday splendor at La Terrazza.

With the Heart of the house and the Kitchen brigade assembled it was time to announce the plate recipients for the evening. Peter Paiva, Sous Chef received the Chaine des Rotisseurs Commemorative Plate for the Heart of the House while Rachel Yu, Operational Manager was recognized with a Plate for the Front of the house.

As ever, the fine Old World-infused décor of La Terrazza, resplendent in a shower of delicate white Christmas lights, provided the perfect backdrop for a festive celebration, which began with a lively reconnection of Chaîne members, family and good friends over glasses of pink sparkling accompanied by three delectable pass-around canapes.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued

2021 Christmas Celebration Dinner La Terrazza Reception Prawn Cocktail / Tomato Bruschetta / Mushroom Flatbread Veuve d’Argent Brut Rose Dinner Beef Carpaccio thinly sliced raw Angus beef tenderloin, crispy capers, black truffle vinaigrette, shaved asiago, fontina flatbread Nibbiano Valdipiatta 2017 Prawn Carbonara with Penne penne, tiger prawns, applewood bacon, green pea, parmigiano reggiano Altesino Rosso di Montalcino 2018 Agnello oven-roasted boneless Australian lamb rack, fingerling potatoes and seasonal vegetables Cianti Colli Fiorentini, Castello di Poppiano 2012 Classic bruschetta paired beautifully with rose sparkling during the reception.

Tiramisu warm handmade vanilla cinnamon sugared donuts, caramel sauce

The evening’s four-course dinner began with an exquisite beef carpaccio deftly paired with crisped capers, truffle-infused vinaigrette and shaved Asiago. The traditional pasta course was a rich Prawn Carbonara, gently tossed with perfect “al dente” penne, followed by perfectly prepared Australian lamb rack accompanied by a colourful array of seasonal local vegetables.

(Left to right) Vice-Conseiller Gastronomique Bob Charlton with members Rebecca England and Jordan Hanley.

Each delectable course was accompanied by an Italian wine hand selected from the restaurant’s legendary wine cellar by La Terrazza general manager Terese Iorio (sister of owner Gennaro).

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Viva “Vino e Formaggio” If ever a culinary pairing were made for each other it’s cheese and wine! It was precisely this legendary duo that formed the heart of a casual educational social held at the home of Vancouver Bailli Ann Collette and her husband Guy to explore some of the magical pairings of cheeses and wines from Italy.

A delectable beef carpaccio dressed with crispy capers and a tangy balsamic vinaigrette was the opening course at the La Terrazza Christmas dinner.

Dr. Jordan Hanley samples some of the delights on the table at the Vancouver Italian cheese and wine pairing event.

The event, led by Vancouver Vice-Conseiller Gastronomique Bob Charlton, opened with an introduction to 11 different Italian cheeses that cumulatively represent much of the scope of popular cheese styles, from semi-soft Fontina to blue-veined Gorgonzolas to cooked and uncooked hard cheeses (Parmegiano Reggiano and Piave, respectively). The cheeses were complemented by seven classic Italian red, white and sparkling wines. Each participant also received a listing of all the wines and cheeses with pairing suggestions from Bob together with a section for tasting notes. Classic tiramisu provided the perfect punctuation to a wonderful Italian menu.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued The event proved a revelation for many members who enjoyed a few Italian cheeses they had never tasted before, plus they had a chance to sample two cheeses of the same family with markedly different flavour profiles – blue-veined Gorgonzola Piccante and Gorgonzola Dolce. Ultimately, the two Gorgonzolas were the hands-down stars of the tastings. Not one morsel was left at the end of the day.

Italian Cheese & Wine Pairings Semi-Soft Washed Rind Semi Blue-veined Stretched Curd Hard Whey Cheese Semi Hard Uncooked Cooked The event at the Collette residence featured Italian cheeses and wines with a distinctive Chaîne twist.

Goat Cheese

Fontina Val D’Aosta Taleggio Gorgonzola picante Gorgonzola dolce Provolone Piccante Scamorza Ricotta Salata Toma Piave Vecchio Parmigiano-Reggiano Montagne Formaggio di Capra

Gran Passione Proscecco Medici Ermete Concerto Reggiano Lambrusco 2020 Zenato Pinot Grigio delle Venezie 2020 Villa Bianchi Verdicchio Dei Castelli de Jesi Classico 2019 Puglia Primitivo Fantini 2020 Marchesi Frescobaldi Castelli di Nipozzano 2018 (Frescobaldi)

The original event planned for Sunday, March 20th sold out in 24 hours with many members waiting for an opening. Eager not to disappoint, hosts Bailli Ann and Guy Collette, together with Bob Charlton, decided to add a second tasting on Saturday, March 19th, which also sold out! Needless to say, the Collette’s were busy! Vice-Consellier Gastronomique Bob Charlton and Bailli Ann Collette were happy collaborators on the Italian wine and cheese tasting event.

The two afternoon events were both capped off by a special bonus as delighted guests were invited to take home generous slices of all their favourite cheeses. Fantastico! 69

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Vancouver’s Dining Season Kicks off at Bruno When Vancouver Vice-Echanson Clement Lau discovered that an exciting new high-end boutique hotel with an amazing restaurant and whiskey tasting bar was opening in Richmond, he wasted no time in orchestrating an Ordre Mondial tasting and Chaîne dinner. So it was that the members of the Vancouver Bailliage came together on Friday, April 8th to celebrate the first in-person dining event of the 2022 season at Hotel Versante.

The Vancouver Italian cheese and wine event featured two identical tasting stations to give everyone lots of elbow room to mix, mingle and enjoy.

The reception area for the event at the Versante Hotel included the exclusive tasting room at Cask Whiskey Vault.

The event was a departure from typical Ordre Mondial/Chaîne events in that it featured two distinct venues at the same hotel – the Cask Whiskey Vault and Bruno Restaurant. For the reception, members met in the Cask Whiskey Vault, which proved the perfect warm-up for the rest of the evening. The richly appointed room, with its restrained lighting, comfortable couches and spectacular private whisky tasting area, welcomed guests with a fine skewered canapé coupled with an ounce of Bruichladdich whiskey – the Classic Laddie. The two tasting stations featured 11 well-labelled cheeses with complements such as Roman Pane and fresh grapes.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Highlights of the evening (of which there were many) included the black garlic balsamic glazed Kurobuta pork belly and the bone-in Ribeye Oscar, featuring Canada’s legendary Alberta beef. And what would a West Coast dinner be without seafood? In this, too, Chef Lew pulled out all the stops with his Saffron Shellfish course, which featured fresh BC mussels, clams and pink scallops delicately flavoured with fennel and saffron vin blanc.

The Cask Whiskey Vault proved the perfect place for a relaxed reception and featured a glass of Bruichladdich whiskey.

After the reception, guests moved to Bruno Restaurant, where Executive Chef Will Lew was waiting with his custom menu created expressly for Chaîne members. Here, too, the Chaîne changed things up from the usual individual servings, opting instead for a collegial “family style” dinner, with each course carefully plated for groups of four. It proved a lovely way to welcome and serve the “Chaîne family.”

One of the highlights of the dinner - the Saffron Shellfish dish.

The dinner at Bruno featured a “family style” presentation – perfect for our Chaîne family!

After two long years of only intermittent opportunity to come together in person, the Ordre Mondial/Chaîne dinner at the Versante Hotel’s Bruno restaurant proved a truly wonderful social and culinary event and was a wonderful kick-off to an exciting dining year ahead in Vancouver.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Vancouver continued Spring Ordre Mondial/Chaîne Dinner Bruno Restaurant at Versante Hotel Reception – Cask Whiskey Vault Beef Tongue Skewer fermented soybean, chili, sesame, scallion ginger relish Bruichladdich The Classic Laddie Dinner – Bruno at Versante Hotel Fresh BC Oysters & Caviar torched nduja rémoulade, ikura, preserved lemon mignonette, Northern Divine caviar Bailly Lapierre Crémant de Bourgogne Réserve Spring Burrata Salad strawberry, fig, baby basil, pomegranate, candied walnut, avocado purée Kurobuta Pork Belly black garlic balsamic glazed, peppercorn lime aioli

Molecular magic was made with ice-cold anti-griddle ice cream popsicles that were served as a surprise after the Tiramisu dessert.

Saffron Shellfish mussels, clams, pink scallops, fennel, saffron vin blanc 2021 Misty Cove Estate Series Sauvignon Blanc Bone-in Ribeye Oscar bernaise, crab, red wine jus Truffle Lavender Duck foie gras, flambée apricots, confit duck croquettes, candied hazelnut crumb, duck glace Truffle Potatoes smash fried, garlic truffle butter, parmesan, green peppercorn aioli Crispy Brussels Sprouts marcona almonds, calabrian chili, parmesan 2018 Umberto Cesari Sangiovese Riserva Rustic Tiramisu vanilla cream, espresso infused savoiardi, cocoa, chocolate shavings Anti-Griddle Ice Cream Popsicles Castello del Poggio Moscato

Bailli Ann Collette, Executive Chef Will Lew and Vice-Echanson Clement Lau.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria (Submitted by Gail Gabel, Bailli) A “Balmy Winter Chapître” in December

Two Members were also designated Commandeur, with Dr. Frank Kemble received his Officier Commandeur rank, having been a loyal Chaîne Member for thirty years.

Ah, a Winter Chapître in Victoria in December, when Members just had time, before donning their tuxes and evening wear, for a dip in the swimming pool, a plunge into the mineral spring, or a soak in the hot tub as the beautiful Salish Sea lapped against the glass-topped retaining wall surrounding the event venue, the Oak Bay Beach Hotel and Resort (OBBH), recently voted the best in Canada by Condé Nast.

Oak Bay Spa along the Salish Sea coast.

Fifty-seven Members and guests were welcomed by Bailli Délégué du Canada Tony Catanese, and Victoria Bailli Gail Gabel, for the first Induction ceremony in Victoria since Covid closed all such Chaîne activity in Canada. This was also the first Chaîne event for many attendees and they made a point of expressing their pleasure, at not only being invited, but with the superb menu, wines, the friendliness and ambiance of the entire evening. The formal part of the Chapître saw seven new Chaîne Members inducted, including one Chevalier from Toronto, three Conseil Members appointed and Executive Chef Ryan Bissell, Rôtisseur granted Maître Rôtisseur status.

Following the intronizations, the Reception featured a choice of French white, or Spanish pink, “Bubbles” to accompany luscious oysters on the half shell and platters of delicate Amuse Bouche that included sturgeon caviar, duck chicharrons and a foie gras parfait. While we were renewing old friendships and making new ones at the Reception, the OBBH staff quietly removed the theatre-style seating and turned the David Foster Foundation Auditorium into an elegant dining room. Unquestionably, the stunningly beautiful white, silver and green seasonal flower arrangements designed by Twyla Rusnak, wife of new Chevalier Illarion Gallant, made each table a show piece. At the end of the evening, nine very happy folk were able to take home these beautiful flower arrangements.

. Photos courtesy of Kevin Light Photography.

New Victoria Chargée de Missions Lynn Duplessis with Tony Catanese, Bailli Délégué du Canada.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Without a doubt, the presentation and plating of each menu course was outstanding, and it really was impossible to decide any majority opinion from the many positive comments received. My favourites were the Amuse Bouche, the Scallops, the Sable Fish, the Lamb and the Bavarois. Hmmm, I guess I am no help as that covers the entire menu!

Victoria Bailliage Chapître Dinner Oak Bay Beach Hotel and Resort New member Barry Andruschak (sporting moustache mask) along with Illarion Gallant (centre) and Twyla Rusnak.

RECEPTION Live shucked Kumamoto oysters, yuzu and ume mignonette Acadian gold sturgeon caviar, kennebec chip, chive cream Duck chicharrons, foie gras parfait, quince preserve Lamblin Fils Cremant de Bourgogne AOC Brut Rosé NV Leonor de Carrera Brut Cava Traditional Method DO NV DINNER

Bailli Gail Gabel with Shary Mudassir, Toronto.

Meyer lemon cured Hokkaido scallop, nashi pear, arbequina olive oil and espelette pepper Chateau Saint-Bénézet Les Hautes de Coste-Rives Rosé 2019 Whole salt-baked sablefish pine mushrooms, green olive and parsley sauce Chateau de la Gard Blanc - Pessac-Léognan 2016 Metchosin Lamb shank and truffle parmentier bacon wrapped loin, shallot and rosemary jus Chateau Haut-Carles Fronsac 2003 Raspberry bavarois, lychee curd and raspberry gelee Villa Sandi Asolo Prosecco

Executive Chef Ryan Bissell, Maître Rôtisseur.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Maître Rôtisseur and Executive Chef Kreg Graham eloquently explained the preparation and ingredients in each menu course. The Bailli addressed the wines paired, noting grape, production style, and added a few regional anecdotes. The evening concluded with an accolade praising the culinary and service teams for their dedication and excellence in delivering such a memorable dining experience. Each was presented with a Chaîne Certificate of Appreciation. Maître Rôtisseur Kreg Graham was presented with a gift of Riedel glassware to add to his bar collection. Special thanks were expressed to Ms. Madone Pelan, OBBH General Manager, for her attendance at our event and her generous support of the Victoria Bailliage. Long term member Beverley Straub.

Intronized, promoted and dignitaries.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued The Year of the Tiger Chaîne Banquet

Chinatown in Victoria was teaming with life as shoppers crowded the sidewalks amid huge displays of exotic produce, while delicious aromas drifted from dozens of restaurants and barbecued ducks hung out in shop windows. A perfect setting for our first post-Covid event that attracted Chaîne guests from Calgary and the USA. As they arrived at the Don Mee Restaurant, thirty-seven Members and guests were greeted with our traditional welcome glass of “Bubbles”, this time a Pink from Burgundy and a White from the Loire. Hugs and warm handshakes were evident as many Bailliage Members were seeing each other for the first time in two years. A much-admired and beautiful redthemed flower arrangement was created and contributed to the evening by Twyla Rusnak. Bailli Gail Gabel spoke to the challenge of selecting wines other than a Riesling, which is often chosen for pairing with Asian food. Three Members had participated in the pairings which included Rieslings, but settled on a 2020 Italian Spinelli 100% Pecorino and a 2019 Australian Mount Pleasant Elizabeth Semillon as the two dinner wines, both being rated at 93 Points. The Mount Pleasant Semillon, while being 10.5% alcohol is known for its keeping quality and flavour development with a few years of cellaring. Each table had a bottle of three other wines to try: a Canadian dry Riesling, an Italian Friulano and a Vin d’Alsace. These three wines were in limited supply but the pairing team had thought them very worthwhile to add to the evening, for Members to appreciate how many other wine styles are suitable pairings for Asian cuisine. The Bailli had also provided a written review on each of the dinner wines. 76

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Needless to say, the reception went a little longer than planned but the appearance of our first course of BBQ pork, Five Spice Squid and Crispy Spring Rolls soon had appetites sharpened. Of the nine more courses served during the evening, the Peking Duck and Pan- Fried Lobster with Ginger and Onion were my favourites, but every course was really delicious and included a seafood soup, prawns, chicken, beef, vegetables and of course, a special rice dish.

Don Mee Restaurant The Chaîne Year Of The Tiger Banquet MENU Crispy Spring Rolls, BBQ Pork Five Spice Squid Roasted Peking Duck with Pan Cakes Minced Duck Meat Lettuce Wraps Seafood Supreme Soup Pan Fried Lobster with Ginger & Onion Crispy Chicken Beef in our Chef’s Special Sauce Sauteed Mixed Vegetable in Garlic Sauce Pan Fried Prawns with Greens Deluxe Don Mee's Fried Rice

Pan Fried Lobster

WINE SELECTIONS

As the evening came to an end, it is fair to say that there were many compliments on the event which is always great to hear as there are considerable tasks, activities and of course, timing that require coordination to deliver an event that provides our goal of “comraderie at the table”.

Bubbles: Veuve de Vernay Brut NV Louis Bouillot Cremant Bourgogne Brut Rosé N V Dinner : Spinelli Terre di Chieti Pecorino 2020 Mount Pleasant Elizabeth Semillon 2019 Quail’s Gate Dry Riesling 2020 Villa Locatelli Friulano D.O.C. 2019 Vin D’Alsace Arthur Metz 2018

la Chaine in Canada May 2022

Articles inside

la Chaine in Canada Foundation May 2022

Join Us in Halifax in October

La Chaîne — Coast-to-Coast

Welcome To Our Newest Baillis

In Memoriam — William (Bill) Savin

Your Host Hotel — The Prince George

Pre/Post Conference Stay Offer

World Chaine Day across Canada

Note from Bailli Délégué

The National Young Chefs Competition

Leah Patitucci — International Young Chefs Competitor

Professional Spotlight – The Chefs of the

Professional Spotlight – Gregory Burns