La Chaine in Canada December 2022

SOMMAIRE UnmotduBailliDélégué

ChapîtreduCanada

NotefromtheBailliDélégué

TonyNCatanese,FCPA,FCA,CBV BailliDéléguéduCanada

GreetingsforyourBailliDélégué, ItrustthisissueofourNewsletterfindsyouwellandbusilypreparingfortheHolidaySeason.

ForourBaillisandourlocalandnationalboards,thelastthreemonthshavebeenaparticularlybusy time.Wehaveintroducedandinductedover160newmembersandpromotionsintoourorganization. Aftertwodifficultyears,wearesogratefultoseesomuchinterestinlaChaine.Weareexperiencing growthacrossall12ofourCanadianBailliages.

InductioneventskickedoffinOctoberataverysuccessfulGrandChapitreinHalifax,NovaScotia.So manywonderfulsightsandculture…andthehistory,foodandwine!Memoriesthatwilllastalongtime. Soonthereafter,inauguralinductioneventswereheldintheOkanaganValleyandOttawa,alongwith Chapîtreeventsbyour“older”BailliagesfromCoast-to-Coast.Iencourageyoutoreviewthemany articlesinthisissue.Theywillgiveyouasmall‘taste’ofthecuisineandcamaraderieenjoyedbyall whoattendedtheseandothereventsoverthepast6months.

IamalsohappytoreportthatwehostedaverysuccessfulYoungChefRôtisseursCompetitionin Halifax.CongratulationstoEthanGreenwhowillrepresentCanadaatthe2023InternationalYoung ChefRôtisseursCompetitioninIstanbulTurkey.Nottoforgetour2022Internationalcompetitors, YoungChefLeahPatitucciandYoungSommelierJulianSimardGillis,whobothcapablyrepresented Canadathispastyear.Furthermore,itgivesmepleasuretoreportthatin2024,Canadawillproudly hosttheInternationalYoungSommelierCompetition.

NationalMeetinginReview

(October20-22,2022)

HalifaxandtheBailliagedelaNouvelleEcossewerepleasedtohostthe61stAnnual GrandChapîtreduCanadafromOctober2022,2022withtheNationalCouncil,visiting provincialandregionalBaillisandconfrères fromacrossCanadaandaroundtheworldenjoying anactionpackedweekendofevents.The organizingcommitteecompiledanoutstandingarray oftoursandculinaryadventuresculminatinginthe awardsceremonyonSaturdayOctober22priorto theGalaDinner.Wethankthemfortheireffortsand alsothankthesponsorsforthecompetitionsand GrandChapîtreweekendeventswithouttheir supporttheeventwouldn’tbepossible.

Foundedin1749andthesiteofthefirstBritishtown inCanada,visitorshavebeenfallinginlovewith Halifaxformorethan250years.

Situatedonapeninsulaalongsideoneoftheworld's largestdeepwaterharbours,Halifaxcombinesthe internationalessenceofamajorportcityandnaval basewiththecultureandheritageofoneof Canada’smosthistoriccommunities.Downtown Halifaxmixesthepastwiththepresentstately 18thand19thcenturyarchitecturesidebysidewith modernskyscrapersofsteel,glassandconcrete.

CableWharf.PhotocreditB.McWhirterPhotography.

TheBoardwalk.Photocredit:NovaScotiaTourism

HalifaxHarbouratnight.Photocredit:NovaScotiaTourism

Thewaterfrontandhistoricsettingsinthebusy downtownareaserveasabackdroptothebusy harbor,withitsneverendingworldwideoceantraffic. Therollinghillsofthecityriseupfromtheharbour andthehistoriccentraldistricttotheupperramparts oftheHalifaxCitadel.

BrooklynWarehouse

Foundedin2007,inspiredbyJoeBeefinMontréal andTheSpottedPiginNewYork,Brooklyn Warehousehascontinuouslybeenrankedoneof thebestrestaurantsinHalifaxandhasalready earnedafullsuiteofawardsforinnovativemenu itemsanditsgreatatmosphere.

TheHistoricProperties.Photocredit:NovaScotiaTourism

Hometothe78thHighlandRegiment,Halifax’sstarshapedfortresshaspresidedoverthecitysincethe early1800s.Itshilltopsettingprovidesa commandingviewofthecityandharbor.Halifax CitadelNationalHistoricSite,completedin1856,is asymbolofHalifax’sroleasaprincipalnavalstation intheBritishEmpire,anditisthefourthinaseries offortsonthesite.

TheCitadel.Photocredit:NovaScotiaTourism

TheeventbeganThursdayeveningwithChaîne DineAroundsofferedbythreeChaînemembers: BrooklynWarehouse,Eliot&VineandHermitage.

OwnerGeorgeChristakoswelcomesattendees.

AndrewShannon.ExecutiveChef

EuropeanInspiredCuisineinHalifax!Openingits doorsinthespringof2016,themaindiningroom isencasedbylargewindows,providingdinerswith beautifulnaturallightwhilethesemiprivatespace offersguestsafeastfortheeyes:Breathtaking muralscreatedbyartistJeanBradbury,featuring paintingsandimageryinspiredbythelifeand passionsofowner,JohannaEliot.Theuniqueand flavorfulEuropeaninspiredmenuoffersgueststhe chancetotrysomethingnew,alongwithfamiliar favorites.EliotandVinebelievesthatusingfresh, locallysourcedingredientsmakesadifference,not onlyinqualitybutinflavor.Indoingso,Eliot&Vine hascreatedstrongrelationshipswithNova Scotia’smanysmallbusinessesandindependent agriculturalists.

Hermitage

HermitageRestaurantislocatedinthestunning AlexanderbuildingindowntownHalifax.Executive Chefandco/ownerLawrenceDeneau,andhis partnerRyanWolfe,establishedtherestaurantin October2020withthemotto“Thinkglobal+love local”.HismenurelivestimesspentinEurope, stagingthroughItalywithreflectiononhisroots.

Usinglocallysourcedingredientsalongwithsomeof theworld’smostpopularproducts,Hermitage produceselegantdishesmeanttochallenge.Maura Casey,sommelieronsiteldesignedtheperfect accompanyingwinesfortheeveningsmenu, showcasingsomeofthebestproducers. Theeveningwashighlightedwiththesurprise

TourofPeggy'sCove,MahoneBay&Lunenburg withLunchatBeachPeaRestaurant

EarlyFridaymorning,confreresandguestswere abletotakeaguidedbustourofPeggy’sCove, historicLunenburg(withalunchatBeachPea Restaurant)andvisitthechurchesofMahomeBay.

AttendeesviewedvibrantlypaintedVictorianhomes

TheiconicPeggy’sCovelighthouse. Peggy'sCoveisasmallruralcommunitylocatedon theeasternshoreofSt.MargaretsBayandsiteof thefamousPeggy’sCoveLighthouse.

andshopswithcolourfulheritagegardens,allunder thedirectionofaknowledgeableguide. GuideoutlineshistoryofLunenburg.

OnthereturntriptoHalifax,MahoneBayoffered spectacularviewsofitsscenicharbour,where sailboatsgentlybobandthesunsparkleslike diamondsonthedeepbluewaters.Thethreeworld famouschurches,whichsitatthewater’sedgeform theiconicbackdropforoneofCanada’smost picturesquetowns.

GaspereauVineyardsandGrandPreWinery withLunchatLeCaveauRestaurant

Alternatively,confreresandguestswereableto enjoytwowinetastingsfollowedbylunchatLe CaveauRestaurant,namedoneoftwentyworld’s bestwineryrestaurantsbyWineAccessmagazine.

GaspereauVineyards.

Apremiumboutiquewinerysituatedinthebeautiful GaspereauValleysince2004,GaspereauVineyards wasthefirstwinerytoestablishinthevalley.The wineryisnestledontheedgeofapicturesque,50 acrevineyard,formerlythesiteofadairyfarm& appleorchard,inthereplicaofahistoricbarnonthe premises.

ThevineyardssurroundedbyFallfoliage.

TheoldestfarmwinerysiteinAtlanticCanada, familyownedandoperated,DomainedeGrandPré winerywasbuiltonapassionforNovaScotia.

OwnerHanspeterStutztookaleapoffaithin1994, establishingsomethingspecialtogrowtheNova Scotiawineindustry.AplaceoftheOldWorld, Europeancharmiscarvedintoeverystoneat DomainedeGrandPréwinery.

ChefOwnerMartinLuisSalvador,MaîtreRôtisseurandhiswifeSylvie.

OnFridayevening,anextraordinaryWelcome Receptionfeaturingadelectableseriesoffood stationshighlightingtheflavoursoftheMaritimes andafineselectionofwineswasheldatThe Wardroom,CFBStadaconainHalifax.Hostedby ExecutiveChefExecutiveChefKevinOuellette,the WardroomisanintegralpartofCFBHalifaxOfficers’ MesscomplexintheJunoTower.Theareafeatures manybeautifulpiecesofartworkincludingthe magnificentmuralWylie’sTrafalgar,depictingthe greatestnavalbattleever,andasixteenfoot paintingdepictingthefamousSecondWorldWar navalengagementofHMCSAssiniboineattacking U210.Thisrelaxedeventprovidedtheperfect opportunitytomixandminglewithChaînefriends botholdandnew.

TonyCatanese,BailliDéléguéduCanadawelcomesattendees.

SoontobeinductedHalifaxBailliKevinTothoutlinestheevenings events.

TheTownCriermakeshisannouncementVivelaChaine!

TonyCatanese,BailliDéléguéduCanadawiththeHalifaxTownCrier.

TorontoBailliPaulMorrell(left)andExecutiveChefCameronHuley, ConseillerCulinaireduCanada.

Photos courtes y of Nova Social Media & Marketing

MagnificentmuralWylie’sTrafalgar,depictingthegreatestnavalbattleever,servesasbackdrop.

Photos courtesy of Nova Social Media & Marketing

Photos courtesy of Nova S ocial Media

AllnonNovaScotiaresidentsalsoexperienceda NovaScotiatradition,theirinductionintothe“Order oftheGoodCheer(L'OrdredeBonTemps)” conductedbyRemyRichard,ChargédeMissiondu CanadaHonoraire.OriginallyaFrenchColonial orderfoundedatPort-RoyalinNewFrancein1606 bySamueldeChamplain,itwasintendedtooffset theidlenessthoughttocausescurvyoverthewinter. Assuch,ChamplainorganizedtheOrdertoinclude notjustfood,butalsoentertainmentwiththefirst meetingonNovember14,1606,includingaplay aboutsailorstravellingtotheNewWorld,onlyto encounterNeptune,godoftheseaontheway.The feastingoftheOrderoccurredweeklyandcontinued throughoutthewinteruntilthelastofMarch,onlyto recommenceannuallyintheFall.OnMay11,2001, theSpeakeroftheHouseinNovaScotia,Canada, theHon.MurrayScottreaffirmedofficialrecognition oftheorderinCanadaasgrantoftheprovince underthecustodianshipoftheNovaScotiaMinistry ofHeritage.

GuidedWaterfrontWalkingTour

DuringthedayonSaturday,confreresandguests wereabletotakeadvantageofauniquewalking touraccompaniedbyakiltedguide.Thetourstarted atHalifax'sfamedPublicGardens,a17acre paradiseinthemiddleofthecity.Thegroupthen saunteredalongtoCitadelHillwheretheygazed overthismodernportcity.Thetourwounditsway downthehill,pastthe200yearoldTownClock,the MetroCentre,CityHall,GrandParade(historicallya militaryparadesquareandnowhometoHalifax's oldestbuilding,St.Paul'sAnglicanChurch)andto HistoricProperties,wheremassiveironstone warehousesoncestoredprivateer'sbooty(andsold theirillgottengains).Todayitisthehomeof charmingshopsandwatersiderestaurants.Thetour endedattheCanadianMuseumofImmigrationat Pier21.ThemuseumoccupiespartofPier21,the formeroceanlinerterminalandimmigrationshed from1928to1971.Pier21isCanada'slast remainingoceanimmigrationshed.

RemyRichardadministersNovaScotia’sOrderoftheGoodCheers Induction.

BailliandMembersLuncheonatGioRestaurant, ThePrinceGeorgeHotel

Thisyear’sBaillisandMembersLuncheonwasheld atGioRestaurantlocatedinthehosthotel,The PrinceGeorgeHotel.ExecutiveChefGregBurns presentedanoutstandinglunchwithwinepairings.

Simplystated,Gioisthedefinitivediningexperience ofdowntownHalifax.Sinceinceptionin2006,the restauranthasgarneredcriticalacclaimfromthose impressedbytheambitionandexecutionofitsfourdiamondfoodandservice.Finediningwithatwist, attendeesexperienced“funasidefancy”,fromthe atmospheretotheplate.

CompetitionsandInductions

OnSaturdayevening,NovaScotiaBailliKevinToth welcomedalltheattendeestotheRegencyRoomat PrinceGeorgeHotelandintroducedTonyCatanese, BailliDéléguéduCanada.

Withthat,heinvitedChefCameronHuley, ConseillerCulinaireduCanadaandjudgeatthe NationalJeuneChefscompetitiontotakethe podium.Cameronacknowledgedthefouryoung competitorsinthefrontrow,wheretheyanxiously awaitedtheresultsofthecompetition.Eachofthe competitorswaspresentedwithamedal,certificate andaWüsthofknifeasparticipants.

TonyopenedthejointfestivitiesfortheAwards CeremonyoftheConcoursNationaldesJeunes ChefsRôtisseurs;andtheMemberInductions, Promotions,&Awardsceremony.Hebeganby recognizingDavidTetrault,MembredesConseils Magistraletd’Administration,Président,Concours InternationaldesJeunesChefsRôtisseurs;the NationalExecutivememberspresent(Cameron Huley,ConseillerCulinaire;EricJones,Chargéde Presse;CynthiaGrossman,Echansonandthe newlyinductedRuthGrierson,ChargéedeMission andToni-MarieIon-Brown,Chancelière)andthe Baillisinattendance:AnnCollette,Vancouver;Lois Gilbert,Okanagan;PauloMorrell,Toronto;Cornel Ceapa,NewBrunswick,KevinToth,NovaScotia andCameronGray,Manitoba.Tonyalsorecognized RemyRichard,ChargédeMissionduCanada HonoraireandJosieRichard,NovaScotiaBailli Honorairefortheirtirelesseffortsinpullingthe weekendtogether.HealsorecognizedtheCulinary CampusatKingstecCampus,siteofthisyear’s nationalJeunesChefsRôtisseurscompetition.

Finally,TonythankedWüsthof,UniglobeLexus TravelandAcadianSturgeonandCaviarInc.andall ofthelocalcorporateandindividualsponsors withoutwhosesupportthesecompetitionscouldnot takeplace.

AfterthankingNovaScotiaCommunityCollege’s stateoftheartKingstecCampusfortheiramazing kitchenfacilities;KingstecInstructorPeterDewarfor organizingthekitchenstations,commontable,and tastingroom;theHalifaxJeuneChefsteamfortheir organization;annualsponsorsWüsthof;Uniglobe LexusTravelandAcadianSturgeonandCaviarInc. (andinparticularthankingBrenanMadillandSysco NovaScotiafordonating$1500forthecompetition thisyear),andrecognizingthekitchenandtasting judges,ChefHuleyannouncedthewinnersofthe NationalJeunesChefsRôtisseurscompetition.

Thepresentationsbeganwiththeawardingofthe highestkitchenscorewinner.Thewinnerofthis segmentofthecompetitionisrecognizedwiththe ChefPaulMastalirAwardforKitchenExcellence alongwithaWüsthofKnifeattachéset.Forthe2022 competition,thewinnerwasJeanDenisRoussel fromAtelierTonyRestaurantinDieppe,NB.

KevinToth,NovaScotiaBailli(right),welcomesthegrouptothe Inductionceremonies.

CameronHuley,ConseillerCulinaireduCanada,announcesthe winners.

Photos courtesy of Nova Social Media & Marketing

Afterfinishingsecondatlastyear’s2021National finalsinWinnipeg,thewinnerofthegoldmedaland theFulgenceCharpentiertrophyfor2022wasNova Scotia’sEthanGreenfromTheHalfShellOyster andSeafood,Lunenburg,NS.Ethanhasnow earnedtherighttorepresentCanadaatthe2023 ConcoursInternationaldesJeunesChefsRôtisseurs inIstanbul,Turkey.

TonyCatanese,BailliDéléguéduCanadalaunched theInductionpartoftheceremonies.Hegaveabrief

TonyCatanese,BailliDéléguéduCanadapresentsChefPaulMastalir AwardforKitchenExcellencetoJeanDenisRoussel.

(lefttoright)TonyCatanese,GoldMedalistEthanGreenandCameron Huley.

Photos courtesy of Nova Social Media & Marketing

Theceremoniescontinuedonwiththeinductionof twonewmembersoftheNationalCouncil:Ruth Grierson,ChargéedeMissionduCanadaandToni MarieIonBrown,ChancelièreduCanada;the intronizationofKevinTothastheBaillioftheNova ScotiaBailliage,andthepromotionoftheLieutenant GovernorofNovaScotia,TheHonourableArthurJ. LeBlanc,ONS,KCtoGrandOfficier,alongwiththe intronizationandpromotionofmembersoftheNova Scotia,NewBrunswickandManitobaBailliages.

RuthGrierson,ChargéedeMissionduCanada.

ToniMarieIonBrown,ChancelièreduCanada. KevinToth,BaillideBailliagedelaNouvelleEcosse.

Pho tos courtesy of Nova Social Media & Marketing

ReceptionandGalaChapîtreDinner

Followingtheinductionceremony,TonyCatanese invitedeveryonetonextyear’snationalmeetingand GrandChapîtreinTorontoinconjunctionwiththe NationalJeunesChefscompetition.Attendeesthen retiredtotheTerraceforachampagnereception followedbytheGrandChapîtreGalaintheWindsor Ballroom.

Dignitaries,InducteesandpromotionsattheHalifaxAnnualMeeting.

ThePrinceGeorgeawaits.

Photos courtesy of Nova Social Media & Marketing

TonyCatanese,BailliDéléguéduCanada,delivered theaccolade,complementingthePrinceGeorge Hotel,GeneralManagerScottTravis,AreaMeetings &EventsSalesManagerAmyPanasuk,Executive ChefGregBurns,andthekitchenandtheserving brigade.

Tonywrappeduptheeveningandtheweekendby thankingalltheattendeesincludingthosefromout oftown.HealsothankedNovaScotiaBailliKevin Toth;FridaynightWelcomeReceptionExecutive ChefKevinOulette;thelocalmember establishmentsandChefs;AmbassadorTours;and

LouisDeveauofAcadianSeaplantsforallthe tremendousexperiencesovertheweekend.In particular,TonyrecognizedRemyandJosieRichard fortheirongoingsupportandtirelesseffortsin attractingthesponsorshipsthatallowedthe competitionandAnnualmeetingweekendtotake place..ThesesponsorsincludedSyscoFoods, FidelityMutualFunds,InsightWealthManagement, BishopCellars,Wüsthof;UniglobeLexusTraveland AcadianSturgeonandCaviarInc.Heconcludedby invitingeveryonetojoinwithourmembersin Torontoforthe2023GrandChapîtreweekend.

TonyCatanese,BailliDéléguéduCanadadeliverstheaccolade

TheChefsofthe61stCanadianNationalMeeting

GregoryBurns ExecutiveChef, Gio,ThePrinceGeorgeHotel

AppointedGioRestaurantChefinNovember2018, GregBurnshasputhisownculinarystamponthe cuisineofGiowithhiskeeninterestinfinediningand workingwithanengagedandfriendlyteamof culinaryprofessionalstoprovidefresh,locally sourceddishes.TheonlyfourDiamondhotelwitha fourDiamondrestaurantonsiteinAtlanticCanada, GiohaslongbeenamainstayoftheHalifaxdining scenebutisnotimmunetochangeandadaptation. GregsuggeststhenewGIO’sfocusonsmaller,more shareableplates“providesmoreofanexperience. Platesarenowdesignedtobeshared.Ithinkthiswill providemoreflexibilityforgueststocomeassmall groups.Themenudesignallowsforthemtotrymore dishesandmorevarietyofflavours.”

Themenuoffersarangeofethnicinfluences, partiallyduetothediversityofGIO’skitchenandwait staff,whichincludesmembersofLebanese,Indian, Nepalese,JamaicanandIndiandescent,yet accordingtoBurns,“thereisalwaysaFrenchbottom notethatgroundsthedishes.”Themenucontinuesto highlightuniqueingredients,whethertheybethe once,butnowlessso,exoticoctopusorcelebrated localingredients,suchaslocallyproducedCiro’s Burrata.Therestaurant’sdiningroomalso showcasesoriginalityonandofftheplatewithartin rotationfromgalleryStudio21andpurchasable glasswarefromKilnArt.

GioRestaurant

A“RedSeal”CertifiedandgraduateofHolland College,TheCulinaryInstituteofCanada,Burns’CV includesaninitialstintataresortintheQueen CharlotteIslandsinBC,timespentattherenowned FogoIslandInninNewfoundlandandworkunderthe tutelageofchefMichaelSmith(InnatBayFortune, PrinceEdwardIsland)andchefMartinRuizSalvador (FleurdeSel,Lunenburg)respectively.Aself describedclassicallyFrenchtrainedchef,Burns suggeststhediversityofculturesseenontheGIO menureflectsthewayhecooksathome.

WhilehisjourneynowfindshimbackinHalifax,he hasbuiltgreatrelationshipsovertheyearswithlocal producersandcontinuestoensurehisdishesinclude NovaScotiaproducts.Mostrecently,workingclosely withChefSalvadoratFleurDeSel,Greg’sculinary dishesflourishedusinglocallysourceditems.No strangertocompetition,hewonBronzeatCanada’s GreatKitchenParty,Halifax2019(theRegional QualifierfortheCanadianCulinaryChampionships) withhis“fruitsdemer”.Stunninglybeautiful,thisdish wasacollationofmanydelectableflavoursand texturesperfectlyinkeepingwiththecompetition itself,acelebrationandelevationofCanadianculture infood,sportandmusic.

“fruitsdemer”

MartinLuisSalvador,MaîtreRôtisseur ExecutiveChef/Owner,theBeachPea

DespitehisSpanishname,MartinLuisSalvadorisa NovaScotiaboythroughandthrough:hisearlyyears weredividedbetweenNovaScotia’sSouthShore andHalifax.Afterhighschool,heworkedasacook forafewyears,andspentsometimeworkingin Banff,Alta,wherebychancehereconnectedwith SylvieMacDonald,whohehadknownsincehewas 12yearsold.Theyrenewedtheirfriendshipand eventuallymarried.“Sylviecertainlypushedme towardgettinginvolvedincookingmoreseriously,” saysMartin,notingthatsheencouragedhimtostudy atLeCordonBleuCollegeofCulinaryArtsin Scottsdale,Arizona.Notlongafter,hegotajobata MichelinstarredFrenchrestaurantinDublin,Ireland, wherehedevelopedapassionforFrenchcooking; later,hemovedtoLyon,France,wherehedidstints withcrèmedelacrèmechefsJeanPaulLaCombe andFrédéricCôte.Healsoexploredtheculinary traditionsofCorsicaanexperiencethatstrongly influenceshiscookingstyletoday

Outsideofthekitchen,Gregloves“thegreat outdoors”withalotofoceanandlakeswimming, hikingandforagingwhilecampingandcycling.Of course,healsosavoursthefoodandwinehe discoversacrosstheMaritimes,inparticularin NewfoundlandandHalifax.

JasonLynch,MaîtreRôtisseur ExecutiveChef,LeCaveauRestaurant

BornandraisedonapoultryfarminNovaScotia’s AnnapolisValley,JasonstudiedatLeCordonBleu CulinaryArtsInstituteinOttawa.Havinggrownupon afarminaruralcommunity,productandqualitywere alwaysimportanttohim.AfterworkinginTorontoand Ottawa,hewasgiventheopportunitytomoveback toNovaScotiaandtrainwithsomeofCanada’smost respectedrestaurateurs,DavidBarrettandNicholas Pierce.HewaspartoftheteamatActon’s RestaurantinWolfvillebeforejoiningDomainede GrandPréWinery’sLeCaveauRestaurantin2003. In2007hetookoverasLeCaveau’schef. Hededicatedhimselftoworkingwithlocalfarmers, meatpurveyorsandfishmongerstobuildasupply chainthatwouldbeabletosupplythemajorityofthe producthewouldneedtorunhisrestaurants.Atthe forefrontofthelocalfoodmovementintheregion, Jasonsourcesroughly80percentoftherestaurant’s ingredientslocally.HisphilosophyisTerrior,usingall oftheingredientsbeforehimwithinaseason. JasonisalsoChefattheBlackSpruceRestaurantin GrosMorneNationalPark.

ExecutiveChef,HermitageRestaurant

ChefDeneau’searlyloveforcookingwassparkedon hisfamily’sfarmwherewasintroducedtohisfirst ‘masterchefs’inhisgrandmother’skitchen. TravellingacrossCanadaandembarkingonculinary expeditionstoNewOrleans,Charleston,andMexico. Lawrenceeagerlylearnedfromeachofthemany French,Spanish,Italian,Creole,andMexicanChefs heencounteredandworkedalongside.In2004-05he joinedMartinRuiz-Salvatore,asSouschef,atFleur deSelinLunenburg,NS.Lawrencemovedonto backupRenéeLavalleeatIlMercatoinHalifax,NS. HethenmovedintoanExecutivechefpositionwithin theBertossiGroupfor11yearsatestablishments LaFrascaCibi+ViniandTheBicycleThief.In addition,LawrencetravelledtoItalyfortrainingwith ChefGiovanniTavolaroattheMichelinstarredLa TavernainFriuliin2013.In2017,heopenedasmall foodoperationwithinChainYardCideryinHalifax’s NorthEnd.In2019.heeyedauniquepropertyon BarringtonSt.inHalifax.JulepKitchen+Cocktails openedtofanfareandisconsideredoneofHalifax’s mostuniqueandwelllovedrestaurants.InOctober 2020,Lawrence,andhisbusinesspartners,opened Hermitage.

LawryDeneau,MaîtreRôtisseur

OriginallyfromCapeBretonIsland,AndrewShannon gotintocookingbecauseofalovefornatureandhis surroundingswhichinspiredhimtouselocal ingredientstomakecreativedishes.Hemovedto LunenburgtoattendtheNSCCCulinaryArts Program.HethengotanapprenticeshipunderTerry VassalloattherestaurantTrattoriaDellaNonnain Lunenburg.AftertravellingaroundCanadatogain furtherexperiencehemovedbacktoNovaScotia andgotajobatJanesontheCommonsrestaurantin Halifax.HebecametheDayTimeManagerandwas inchargeoftheirawardwinningbusylunchservice. Itwastherethathisloveoflocalingredientsreally camethrough.Hethenmovedontobecomethe SousChefattheBatteryParkBeerBarwherehe helpedopenedthenowverypopularrestaurantin Dartmouth.HeeventuallygotpromotedtotheHead ChefpositionattheBrooklynWarehouseandhas beenrunningthekitchenforafewyearsnow bringingcreativeandapproachabledishestothe menuforeveryonetoenjoy.

ExecutiveChefJeremyBeetonstartedhis apprenticeshipin2012underChefsLuisClaveland BrenanMadillattheAtlanticahotelinHalifax.During mytimeatthehotel,hewasabletotakepartinmany eventsandcompetitionssuchasgoldmedalplates andevencompetedasajunioralongsideteamNova Scotia.Jeremy“wasluckyenoughtobeapartof theirteamfor7years,helpingopennewrestaurants, elevateexistingstapleswithinthecityandeventually workingmywayuptosouschefofEliotandVine withChefBrenan”.In2018,hecompetedinthe CanadianNationalJeunesChefsRôtisseurs CompetitioninEdmontonwhereherepresented NovaScotiareceivingtheBronzeMedal.Abouta yearafterthatJeremyleftEliotandVinetobecome headchefofaFrenchrestaurantcalledBistroleCoq. Withinafewmonths,hehadalsotakenoveritssister restaurantEastofGraftontavern.DuringCOVID,the bistrowasrebrandedandturneditintoanItalian styleaperitifbarallowingJeremytogainexperience openinganewrestaurant.Today,hehasreturnedto EliotandVineasheadchef,changingthemenuall thetimeandtryingtocompetewiththeothergreat chefsandrestaurantsHalifaxhastooffer.

ExecutiveChef,BrooklynWarehouse

JeremyBeeton, ExecutiveChef,EliotandVine

Halifax2022

Canada’sbestyoungchefsbattleditoutatthisyear’s nationalJeunesChefsRôtisseurscompetitionon Saturday,October22ndattheNovaScotia CommunityCollege’sstateoftheartKingstec Campus.ThewinneroftheChaînedesRôtisseurs goldmedalwillearnedtherighttorepresentCanada atthe2023ConcoursInternationaldesJeunesChefs RôtisseursinIstanbul,Turkey.

NSCC’sKingstecCampus.

LocatedinNovaScotia'sthrivingwineregion, KingstecCampushasundergoneextensive renovationscreatingabright,modernlearning environment.Thecampusfeaturesafullservice cafeteria,Noshcaféandafinediningrestaurant offeringhighquality,deliciousmeals.Otherunique offeringsincludeaviticultureprogramwithitsown educationalwineryandvineyard.

Thefourcontestantswereallregionalwinners, representingthefollowingBailliagesandsponsoring restaurants(fromeasttowest):

NovaScotia EthanGreen

TheHalfShellOysterandSeafood,Lunenburg

NewBrunswick Jean-DenisRousselAtelier TonyRestaurant,Dieppe,NB

Manitoba MarkGingco

FortGarryHotel,Winnipeg,MB

Calgary

ConnorFenton

TeatroRestaurant,Calgary,AB

Thekitchenactionheatsup.

Usingthecontentsofaverychallenging“blackbox,” theyoungchefsweregivenfourhoursinwhichto createamenu;andprepareandserveanappetizer, amaincourseandadessertforfour.Eachchef's writtenmenuhadtobecompletedwithinthefirsthalf hour,withthreeandahalfhoursallowedfor preparation.Intheblackbox,thecompetitorsfound thefollowingcompulsoryitems(proteinitems outlinedonemonthbeforethecompetition):10/20 Scallops,Wholeduck,WholefreshNewBrunswick seabass,Barley,Spaghettisquash,BrusselSprouts andBlueberries.Noncompulsoryitemsincluded variousvegetables,fruits,liquorsandfreshherbs.

CompulsoryitemsintheBlackBox.

Contestantswerejudgedontaste,originality, creativity,presentation,portionsize,nutrition,dress, kitchencleanlinessandtimingbyateamof professionalandnonprofessionaljudges,underthe watchfuleyeofExecutiveChefCameronHuley, ConseillerCulinaireduCanada.

"Thiscompetitionisunlikeanyotherintheworld," saidDavidTétrault,MembreduConseil d’AdministrationandPresidentoftheConcours International."Itisatrueblackboxforaspecificage groupofyoungchefs.Itisdifficultanditisstressful.It isjudgedbyaccomplishedprofessionalmember chefs.Competitionslikethisrelyontheexpertiseand unbiasedfairnessofboththeKitchenJudgesandthe Tastingjudges.Wethankthemfortheir commitment”.

Tastingjudges(lefttoright)JasonLynch,PaulThimotandThomas

Photos courtesy

Nova Social Media & Marketing

Huley,ConseillerCulinaireduCanadaandjudgeat theNationalJeuneChefscompetition,acknowledged thefouryoungcompetitorsinthefrontrow,where theyanxiouslyawaitedtheresultsofthecompetition. Eachofthecompetitorswaspresentedwithamedal, certificateandaWüsthofknifeasparticipants.

CameronHuley,ConseillerCulinaireduCanada,announcesthewinners.

Thepresentationsbeganwiththeawardingofthe highestkitchenscorewinner.Thewinnerofthis segmentofthecompetitionisrecognizedwiththe ChefPaulMastalirAwardforKitchenExcellence alongwithaWüsthofKnifeattachéset.Forthe2022 competition,thewinnerwasJeanDenisRoussel fromAtelierTonyRestaurantinDieppe,NB.

AfterthankingKingstecCampusfortheiramazing kitchenfacilities;NSCCChefInstructor(andNova ScotiaMaîtreRôtisseurHonoraire)PeterDewarfor organizingthekitchenstations,commontable,and tastingroom;theHalifaxJeuneChefsteamfortheir organization;andrecognizingthekitchenandtasting judges,ChefHuleyannouncedthewinnersofthe NationalJeunesChefsRôtisseurscompetitionfor 2022.Afterfinishingsecondatlastyear’s2021 NationalfinalsinWinnipeg,thewinnerofthegold medalandtheFulgenceCharpentiertrophywas NovaScotia’sEthanGreenfromTheHalfShell OysterandSeafood,Lunenburg,NS.Ethanhasnow earnedtherighttorepresentCanadaatthe2023 ConcoursInternationaldesJeunesChefsRôtisseurs inIstanbul,Turkey.

RaisedandcurrentlylivinginLunenburg,Ethan foundapassionforcookingataveryyoungage, askingto‘help’hisparentsbypullingachairupto thestoveandmanningastation.Encouragedand enjoyinghistimeinthekitchenathome,he continuedexploringhisculinaryinterestandat15 reachedouttoalocalchef,whogavehimanentry opportunityintothebusinessinhisprofessional kitchen.Neverdiscouraged,hewasheddishesand ranforthechefs,doingwhathecouldtohelpout.He hascontinuedhiscareerwithExecutiveChefMartin RuizSalvador,MaîtreRôtisseurinavarietyof establishments,andincreasinglevelsof responsibility,intheLunenburgareafrom2016tothe presentday.

At17,duringservice,asituationarosethatfound Ethanhelpingbyworkingtheline.Hefellinlove. Whilebalancingschool,sportsandwork commitments,hewouldneversaynoinpickingup whatevershiftshecould,preppinganddoingwhat wasneeded.

Thepictureofconcentration.

FollowinghisgraduationfromHighSchoolat18, EthanattendedtheculinaryprogramsatNovaScotia CommunityCollegefortwoyears,achievingbothhis culinaryskillsandculinarymanagementdiplomas.

EthanGreen.

Photos courtesy Nova Social Media & Marketing

Alwaysthehardworker,hemaintainedafulltime workscheduleduringthesametime.WhileatNSCC, EthanwasawardedtheLieutenantGovernorAward ofCulinaryExcellence(2020)andtheVictorinox AwardofforCulinaryExcellence(2020).

At20,EthanwasinvitedtocompeteinNovaScotia’s ProvincialChainedesRôtisseurs,Concoursdes JeunesChefsRôtisseurs’competitionforthefirst time,winningtheRegionalevent.Thenitwasoffto theCanadianNationalsheldinWinnipeg,Manitoba thatyear(2021)wherehewasFirstRunnerup. Undaunted,andsharpeninghisskillswithconstant practiceoverthenextyear,heenteredandwon NovaScotia’sRegionalCompetitiononceagain, movingontocompeteinandwinthe2022National CompetitionheldinHalifax.

AddingtheBlueberryCoulistohisdessert.

Atage21,Ethanwillbemovingontocompete againstasmanyas25youngchefsfromcountries aroundtheworldinthe47thInternationalJeunes ChefsRôtisseursCompetitiontobeheldinIstanbul, TurkeyinSeptember2023.Whilemanyofthese competitorsmaybeasoldas27,wehavenodoubt thatEthan’sunmatcheddriveandpassionforhis craftwillstandhimingoodstead.

Evenhishobbiesarerelatedtotheculinaryarts. Ethanlikestocollectchefknivesfromaroundthe worldandspendswhatlittledowntimehetakes playingvideogames.

Ethanhardatworkduringcompetitionpreparinghismenu

Ethanplateshismaincourse.

Photos courtesy Nova Social Media & Marketing

VictoriaBailliage

TakesTopWorldChaineDayPhotoPrizes!

Asmanyofyouknow,eachyeartheInternational ChaineinParispromotestakingphotosduring WorldChaineDayevents.Membersarethen askedtopostthesephotosontheWorldChaine Dayonlinepage.Fromthemany,manyphotos posted(hundreds!)aphotocontestisheldannually andprizesawardedforthetopthreephotos.

TonyCatanese,BailliDéléguéduCanada;the NationalExecutive;andJaneRuddick,Bailli ProvincialBailliagedelaColombieBritanniqueare pleasedtoannouncethatthisyearnotonlywasa Canadianphotographselectedforthe1stoverall prize,wealsotookthe2ndrunner-upspot!Both photosweretakenattheVictoriaBailliageWorld ChaineDayevent.

Congratulationsgooutto: 

BailliGailGabelandherCommitteefor organizingsuchawonderfulanduniqueevent. PleaseseetheApril2022issueofLaChainein Canada,pages3133forfullcoverage!

PhotographerKevinLightforcapturingthe perfectmomentsandallowedustoall participatethroughtwooutstanding photographs. 

CastroBoateng(MaîtreRôtisseur,Ownerand ExecutiveChefHouseofBoateng)andBarry Andruschak(Chevalier)forlookingsogreat!!

Herearethephotosandthecommentsfromthe InternationalSelectionCommitteeoneachone: Winner

Thisisabrilliantshot,amasterpieceofthe moment.AProfessionalmemberandaNonprofessional-handontheshoulder-istherea bettersymbolofwhattheChaîneisallabout.And againthefeeling:theroaringlaughofthe Professionalclearlyhappyandwiththeapproving expressionoftheamateur.Youcanfeelthe connectionbetweenthesetwo.Thephotographer hadanexcellenteyetocapturethemoment.

SecondrunnerupBestPhotoWorldChaineDate2022VictoriaBCCanada

Veryprofessionallytakenphoto.Excellentlighting ensurestheessentialelementsarehighlighted. Alsoasmallmystery:whatarethedroplets,where aretheycomingfrom?Perfectlycookedmeat cannotlookmoredelicious.Whatappearedtobea slighteffervescenceintheairabovethesteakwere actuallymicrodropletsoffatastheyhit,and bouncedofftheheatedstoneunderthebeef. LookedreallyneatandKevinthoughtitwashis bestphoto.

REPORTONTHEINTERNATIONAL YOUNGCHEFSCOMPETITION2022

FromOctober5to9,youngchefsfrom17countries, eachsponsoredbyaprofessionalChaînemember, metinMexicoCity,competinginthe46thConcours InternationaldesJeunesChefsRôtisseurs.The competitorscamefromAustralia,Austria,Belgium, Canada,Columbia,Croatia,Finland,Germany, GreatBritain,Hungary,Mexico,Netherlands,New Zealand,Norway,Sweden,TurkeyandUSA.

LoisGilbert,BaillioftheOkanaganBailliageand memberoftheInternationalJeunesChefs RôtisseursCompetitionCommittee,provideda reportontheyoungchefs’experiencesduringtheir stayinMexico:“MexicoBailliDelegue,Thierry Blouet,MarcoAlberran:ChargédePresse,andthe MexicoCityBailliage,GuySantoro:Bailli,Nadia Luna:SommelierandPilarRoth:Chargéede Missionscreatedauniqueprogramforthe competitors,companionsandjudgesaswellas internationalandlocalguests.

Farmersrelyontheconstantsourceofwaterand therichvolcanicsoilfortheircrops.Accesstothe plotsareby“trajineras”orcolourfulgondolasas therearenoroads,electricityorrunningwater.Chef Alexandhisteamwhoarerevivingthetraditional Aztecmethodofcookinghostedus.Thelunch providedwasaneyeopenerforallastohow sophisticatedamealcouldbeallcookedoverfire andwithoutamenities.Theflavoursweredifferent thanwhatwewouldexpectfrommodernMexican foodthathasaSpanishinfluence.

AttendeesgatheratAzulHistorico.

ThecompetitorsfirsttourwastoXochimilco,a UNESCOWorldHeritageSiteinanareaonthe edgeofthelakeweretheAztecssettledcenturies ago.Thisareaiscomprisedofmanycanals populatedby“chinampa”,orfloatinggardenswere thecropsaregrown.

GroupportraitwithLeahsecondfromright,frontrow.

LeahandExecutiveChefCameronHuley,ConseillerCulinairedu Canada.

Photos courtesy of Fotos Mentales Media, Mexico City

Thesecondtourwasawalkingtouroftheoldcity wherewewereabletoseetheSpanishinfluencein thearchitectureofthepalaceandchurches.Wealso hadtheopportunitytoviewthenewexcavationsite inthesquare,whichrevealedanoldAztec settlement.Eacheveningweweretreatedto amazingrestaurantsthatallowedthecompetitorsto betterunderstandthelocalingredients.

Mandatoryingredientsconsistedof8riverprawns, 12oysters,700gmCanadaBeefNewYorkStrip and2cutshortribs(4pieces).Thelattertwoitems bothhadtobeservedinthesamecourse.The mandatoryfruitandvegetableswere300gm. Topinambour(Jerusalemartichokes),onewhole pineappleand120gm.Californiaraisinsmwitha largearrayofnonmandatoryitemsavailable.The competitionallowstheyoungchefs30minutesto writetheirmenu.Thenthreeandahalfhoursto servetheirfirstcoursefollowedby15minutesuntil theirmainandafinal15minutestotheirdessert.

Thisyear’sblackboxhadachangetothe percentagethecompetitorshadtouse.Inprevious years,competitorshadtouse50%ofeach mandatoryitem.Thisyear,thecommitteechanged thepercentageto25%.FreshwholeSoulardduck wastheproteinadvisedtothecompetitorsone monthinadvance.

Andwe’reunderway.

LoisGilbert,OkanaganBailliandmemberoftheJCRInternational CommitteepresentsgifttoLeah

Leahviewstheblackbox.

Leah“startsheengines”.

Photos courtesy of Fotos Mentales Media, Mexico City

Thecompetitionwaslivestreamed.

Theactionheatsupatthecompetition.

Thewinnersforthe2022Competitionwere:

Inaddition,theGoldMedalistreceivedtheArthur BolliMemorialTrophy,aswellasa5week intermediatecourseatCordonBleuParisanda largesetofknivesandtoolsfromWüsthof Manufacturing.TheSilverMedalistreceivedthe GastonLandryPanuelAwardandaWüsthof3 pieceknifesetwhiletheBronzeMedalwinnerwas awardedtheJeanValbyTrophyandaWüsthof2 pieceknifeset.Anadditionalgiftofabottleof1800 MilenoTequilawasalsoprovidedtothewinners.

Formanyyoungchefs,thisistheculminationofat leastayearofdedicatedwork,inadditiontothe preparationrequiredtoqualifyfortheirlocal,national andregionalcompetitions.Theinternational competitionisachallengingone.Somecompetitors arrivedwithcompanionstoassistinthetranslation oftheirmenusfromtheirnativetonguetoEnglish.

Suchcompetitionsrelyontheexpertiseand unbiasedfairnessofboththeKitchenJudgesand theTastingJudges.Thankyoutoallourjudgeswho attendedfromthefourcornersoftheworld.Weare gratefultoleCordonBleu,Parisrepresentedby IlenaGomez,HeadQualityManagementand AcademicProgramsCordonBleuMexico,Wüsthof Manufacturing,GermanyandChef’sHatCanada. Theseareourperpetualsponsors,andwearevery gratefulfortheirgenerouscontributionstothe competition.

WewouldalsoliketothankCanadaBeeffortheir generousdonationsaswellaslocalsponsors CaliforniaRaisins,CaliforniaMilkandIdahoPotato Commission.Competitionsofthissizealsocannot besuccessfulwithoutthevolunteersfromthehost Bailliagewhoworkedtirelesslybehindthescenes.

CongratulationstofirstplacewinnerTonjeSveeof Norwayforalsoachievingthehighestmarksinthe kitchen.

ThisyeartheChaînedesRôtisseursawardedcash prizestothetopthreemedallists.TheWinner received1500euro,theRunner-up1000euroand ThirdPlace500euro.

Photos courtesy of Fotos Mentales Media, Mexico City

Leahhaslongbeenpursuingherpassioninthe kitchen.FromayoungageLeahknewwhatcareer pathshewantedtofollow.Leahgotherfirsttasteof aprofessionalkitchenatanearlyageat Vancouver’sHawksworthRestaurantasan ApprenticeCookwhilestillinhighschool.

LeahPatitucci.

ShethenmovedontoBlackbirdBistroservingas GardeManger.GraduatingwithherDogwood Diploma(Honourswithdistinction)fromWest VancouverSecondarySchool,ineleventhand twelfthgradeLeahwasabletoparticipateinthe ACEitprogramthroughVCCandtheWest VancouverSchoolDistrict,allowinghertospend afternoonsearningthefirststeptoherRedSealand getthefoundationthateverycookneedsto succeed.ShecontinuedontoachieveherRedSeal fromVancouverCommunityCollege(aswellas beingrecognizedasVCCStudentoftheYear)

Photos courtesy of Fotos Mentales Media, Mexico City

WhilecompletingherRedSeal,Leahworkedas PastryCook/BakeratTemperChocolateand Pastries,movingonfromtheretoThePearTree Restaurantspendingthebestpartofthreeyears asLineCook/PastryCookunderthementorshipof VancouverConseillerCulinaire,ExecutiveChef ScottJaeger.Duringthistime,shealsohadthe opportunitytobeaCoreTeamMemberofJunior CulinaryTeamCanada.ThisstartedLeah’sascent toamorepolishedcookandcompetitor,“Working underChefJaeger,Ireallygottolearnamore refinedandtechnicalapproachtocooking.”Shealso wonVancouver’sRegionalCompetitionand participatedinthe2018NationalCompetitionin Edmonton.InJuly2020,LeanjoinedMissionHill FamilyEstateinKelowna,BCasChefdePartieat theTerraceRestaurant.

Nostrangertocompetition,Leahiscurrentlythe CaptainofCulinaryYouthTeamCanadamost recentlyparticipatinginthe2020CulinaryOlympics. In2019,shefinishedfirstintheSkillsCanadaWorld Selectioneventgoingontofinish13thontheWorld stageinSkillsWorldsCompetition.Leahalsotook topplaceinthe2018SkillsBCCompetitionand SkillsCanadaCompetitionbuildingonher participationinearlierSkillsBCCompetitionsin 2017and2015.

Leahisfeelingmoredrivenandinspiredthanever. Shewillcontinuetotrainundertheguidanceof numerousmentorsandtalentsacrossCanada. “Itwassuchanhonourtobeabletorepresent Canadaontheworldstage.Iamsothankfulforthe incrediblesupportnetworkofindustryprofessionals whohavegiventheirtimeandeffortstoallowmeto achievesuccessandwhocontinuetopushmeto learnnewthingseveryday.”

Photos courtesy of Fotos Mentales Media, Mexico City

JulianSimardGillisRepresentsCanadainGermany

CanadachosentoHostInternational JeunesSommelierCompetitionin2024!

ItwasnamedafterthetraditionalregionofRheingau (meaning“Rhinedistrict”),thewineregionissituated inthestateofHesse.Theyoungup-and-coming talentsweregiventheopportunitytonetworkand exchangeideas,allinthepresenceofmembersand guestsprincipallyfromGermanybutalsofrom elsewhereintheworldwhohadcometoexperience thisinternationalevent.

JulianSimardGillis

Wiesbaden,Germanywasthesiteofthe InternationalJeunesSommeliersCompetitionFinal fromSeptember1417,2022.Famousforitsnatural thermalsprings,Wiesbadenhasattractedmany notablehistoricfiguressuchasGoethe,Wagner,and Brahms.Thecompetitionwasheldinconjunction withaChapitreoftheBailliageofGermanyatthe historichostNassauerHofwhichopenedin1813and hasbeencontinuouslyMichelinstarredsince1979.

TheBailliageofGermanyputtogetheran outstandingsupportingprogramfortheCompetition, showcasingthebeautifulRheingau.TheRheingauis oneof13designatedGermanwineregions (Weinbaugebiete)producingqualitywines (QualitätsweinandPrädikatswein).

CompetitorsatWeingutFritzAllendorf.

ThefirstparticipantsarrivedattheHotelNassauer HofforarelaxedwelcomingdinneratLandhaus Diedert.Setinabuildingdatingfromthe13th century,thisfamily-runhotel/restaurant’sattentive andmotivatedteamwasundertheaegisofthe Diedertfamily.Earlynextmorning,therewasan excitingexcursiontotheRheingauvineyards.

SchlossJohanisberg.

Photos courtesy of Alexandra Kapherr

Julian(right)samplesawhitewine.

Amongotherthings,thecompetitorsvisitedthe WeingutFritzAllendorfwithhisfamous“Allendorf's worldofcolours”andSchlossJohannisberg.While theSemifinalwasbeingheldalldayontheFriday, theBailliageofGermanyorganizedatourofthe famousEberbachMonastery.

Thecellars.

OnFridayevening,dinnerwasatBenner'sinthe beautifulKurhausinWiesbaden.Theteamat Benner’shasbeenwelcomingclientsunderthenew name"Benner'sBistronomie"since2021.Itpays homagetotheformerKäfer'sBistro,andParisian bistronomyembodiesthecombinationofbistrowith honestfoodandfinedining.

AtLandhausDiedert.

CalgaryViceEnchanson,LlynStrelau(right).

Inaddition,forthefirsttimethisyear,twospecial trophieswereawarded:The“Under25Trophy”(for thehighestscoringcompetitorundertheageof25at theconclusionoftheSemifinals)waswonbyNyan HtetNiangfromMyanmar.The“TastingTrophy”(for thebestblindtastingmarksattheconclusionofthe Semifinals)waswonbyGreatBritain’sFreddie Johnson.

OnSaturdayevening,thefinalstandingswere announcedattheAwardsCeremony.The2022world championwasElliotBjörkmanfromSweden.Second placewenttoSouthKorea'sKimMinjunandThird PlacewasawardedtoFreddieJohnsonrepresenting theBailliageofGreatBritain.TheWinnerreceived 2,500euro,theRunnerup1,500euroandThird Place500euro.

OverallwinnerElliotBjörkmannstatedthat “becomingasommelierwasn’talwaysagiven choice.IstartedasarunneratErik´sGondolenin Stockholm.Myinterestinwinewassparkedwhen theSommelierstartedaninternalcourseforthe juniorwaiters.Shemademefeelthatwinewasreally funandthatstudyingwasn’tallbad.Nextstepwasto gotoSommelierschool.Unfortunately,Gondolen closedbutsoonafterIfoundajobatWbyWijnjas thenmovedtoStudioNian,itssisterestablishment, asHeadSommelier.Ilikesthephilosophytherethat wineisforeveryone.Weshareanunquenchable thirstfordrinkingtheclassicsbutshouldalsoenjoy everydaywines.”

Julianatfirsttabletoright.

Competitorsdiscussawine.

TheAwards.

TheWinners(lefttoright)SecondPlaceKimMinjun,SouthKorea;First PlaceElliotBjörkman,Sweden;andThirdPlaceFreddieJohnson,Great Britain.

ToastingtheChaine

JulianstudiedtobeaWineSteward/Sommelierat theInstitutdetourismeetd'hôtellerieinQuébec.A memberoftheCanadianAssociationofProfessional Sommeliers(CAPS),HehasachievedWSETLevel 33andisCMSCertified.SinceMay2018hehas beenHeadSommelierattheRelais&ChateauxThe PostHotel&SpaatLakeLouiseinAlberta surroundedbythespectacularCanadianRockies

andarguablythebestboutiquehotelinCanada. Juliansayshelivesinthemostbeautifulplaceon earthwithhisfiancé.Natureistheirplayground. Hiking,skiing,andmountainbikingaredefinitelytop activitiesoutsideofwine.However,hedoesloveto blindtastewithgoodfriends,anditgoeswithout saying,sharingawonderfulmealtogetherisalways apleasure.

CanadachosentoHostInternational JeunesSommelierCompetitionin2024!

Aswereflecton2022,wearereallyhappyand excitedthattherewasagreatmomentumofrecovery fromthelastcoupleofdifficultyearsanda willingnessformemberstogetinvolved.Attendance wasupandspiritswerehigh.

WiththehelpofJoeScorgieandLindaRobinsonwe wereabletosendaCanadiancompetitorforthe InternationalJeunesSommelierthatwasheldin Wiesbaden,GermanyinSeptember2022.Coming outofAlberta,JulianSimard-Gillis,istheHead SommelieroftheworldrenownedThePostHotel. Hisresumeisasenjoyabletoreadasalistoffine wines.Weowehimahugethanksand CONGRATULATIONSforcompetingonbehalfof ChainedesRôtisseursCanada.Thiscompetitionis verydifficult.Withthisinvaluableyearofexperience behindhim,heisstillyoungenoughtotryagainnext year.Iwouldalsoliketocongratulatethenew CalgaryViceEnchanson,LlynStrelau

ItisalsowithgreatpleasurethatCanadahasbeen chosentohosttheInternationalJeunesSommelier CompetitioninVald’Okanaganin2024.Itwillbean excitingtimeforallofusaswewelcomeJeune Sommeliersfromallovertheworldtodiscoverthe beautifulwinesinBritishColumbia.

Withallthismomentumandexcitingevents happening,wewouldliketoreachouttoYOU,our membershipforvolunteers.Wewelcomeyoutobe partofthecamaraderieandsuccessoftheseevents. "ManyHandsmakelightwork"

cyndi@melleceywinegroup.comor5196363161

ASpecialMessagefromCyndiGrossman, EchansondeCanada

INTERNATIONAL,NATIONALANDLOCAL CONSEILCHANGES2022

TonyCataneseAppointedto Conseilsd'AdministrationetMagistral(Paris)

OurownBailliDéléguéduCanada,Tony Catanese,wasappointedtotheInternational Conseilsd'AdministrationetMagistralattherecent AnnualMeetinginParis.

Aspartofhisnewroleontheinternationalstage, TonyhasacceptedtheresponsibilityofChairinga subcommitteethatwillconsiderchangestothe

ParisRegalement(akatheInternationalbylaws) aimedatattractingandretainingyoungermembers toLaChaine.

WelcomeToOurNewestNationalConseilMembers

RuthGrierson.ChargéedeMissionsduCanada

Ruthhashadalonghistoryinthehospitality industryinfluencedbyhermotherwhowasa professionalbakerandcook.Duringhertrainingin MedicalBiochemistry,sheworkedattheUBC FacultyClub.Shehasbeenandisstillinvolved withawestcoastCookingSchool.Shealso assistedonthePBSSeries“LookandCookwith AnneWillan”aswellasassistingatanIACP conferencewithJuliaChild.Herattentiontodetail andskillstoorganizehasledhertomanyvolunteer roleswithnumerousnonprofitgroupsservingas BoardMember,VicePresidentandPresident.

Ruthwasintroducedto theChainedesRôtisseurs inRussiabyhersisterwho wastheBailli.Shejoined theVancouverchapterand quicklybecameinvolvedwith theJeuneChefCompetition bothlocallyandinternationally. Ruthcontinuestostayinvolved withtheJCRinternationallyand islookingforwardtoservingas ChargéedeMissionsnationally.

MembresdesConseilsd'AdminstrationetMagistral(lefttoright)David Tetrault,Chair,JeunesChefsRôtisseursCommittee;MarieJones, InternationalVicePresident;TonyCatanese;andInternational PresidentYamAtallah.

TonyCataneseisintronizedbyInternationalPresidentYamAtallah.

ToniMarieIonBrown,BailliHonoraireofthe

Bailliagedel’AlbertaàCalgary,hasbeenpromoted toChancelierduCanada.ToniMariejoinedthe Chaînein2011,andjoinedCalgaryCouncilas ViceConseillerGastronomiquefrom20132017. ToniMariewaspromotedtoViceChancelierin 2017andin2019becametheBailliRégional.She isexcitedtotakeontheroleasChancelierfor NationalCouncil.Herprimeresponsibilityinthis rolewillbemembershipdevelopment,including newmember(withafocusonyoungmember growth),andmemberretention.Shefeelsherover 30yearsinthemember-based,privateclub

businesshasbuiltaverystrongfoundationtothis newrole.

BornandraisedinDuchessAlberta,ToniMarie grewuponasmallacreage,andenjoyed participationin4HBeefCanada,andgrewup gardeningandappreciatingthe“farmtotable’ philosophytofood.SheandherhusbandBruce haveenjoyedtheirquietacreagelifestylefornearly 20years.ToniMarielovestotendtoherlarge vegetablegarden,isaflowerloverandspends mostweekendsduringthesummermonthsata nearbylakeresort.

Toni-Marie’scareerinhospitalitybeganin1990 whenshejoinedtheCalgaryPetroleumClubasa server.Shequicklybecameasupervisorandin 1999waspromotedtoFoodandBeverage Manager,responsibleforateamofover60.Toni MariebecameAssistantGMattheclubin2015, andin2017waspromotedtoGeneralManager. Witha3000memberbase,andfoodandbeverage averageannualsalesinthemultimillion,Toni Mariebringsaverypersonalconnectiontothe everydayoperationsofthisvibrantcityclub.Toni Marieispassionateaboutservice,food,wineand spiritandservingthemembershipofher organizationssheserves.

WelcomeToOurNewBaillis

JoeScorgie. BailliBailliagedel’AlbertaàCalgary

JoeScorgiehasbeenamemberoftheChaînedes Rôtisseurssince2011.In2014hejoinedthe Calgarycouncilandhasheldseveralconsecutive positionsovertheseyearsincluding,Vice Echanson,ViceConseillerGastronomique,Vice Chancelier,andnowasBailliRegional.In2018, JoeandLindaRobinson(ViceEchansonatthe time),developedandimplementedtheAlberta RegionalYoungSommeliercompetition.Joe’s dedication,commitment,andpassionforthe Chaînecontinuestogrowandevolveandheis excitedandhonouredtobetheCalgaryBailli.

JoewasborninPentictonandhaslivedin Vancouver,Victoria,VernonandKelownabefore

movingtoCalgaryinDecember2000.Joe’skeen interestinwinedevelopedintheearly2000’swhen hecompletedhisISGlevels 1&2.Heandhiswifeown asuccessfulbusinessin Calgaryandsharetheir homewiththeirBorderCollie, Presley.Joe’sfavourite activitiesaregolfing (asmuchaspossible), BBQingonhisArgentine grill,readingJackReacher novels,walkinghisdog,eating greatfood,anddrinking excellentwine.

Alorsqu'ils'estofficiellementjointentantque membreàlaChaîneen2008àVictoriaalorsqu'il étaitàlabarreduFairmontEmpress,MartinL. Leclercaunehistoirebeaucouppluslongueavec l'organisationayantétéinspiréeparM.Norman Mastaliralorsqu'ilétaitdanslesRocheuses canadiennes(maintenantàWhistler).Plus récemment,ilatravaillépourleBailliagedePékin enChine,oùJimO'NeillestleBailliRégional, tandisqu'AllanWongestleBailliNational,baséà Shanghai.IlestrécemmentrevenuàMontréalen tantqueDirecteurgénéraldel'Intercontinental Montréaletaacceptéd'êtreleBailliduBailliagede Montréal.

Martinaplusdetroisdécenniesd'expériencedans desrôlesdegestionetdeleadershipstratégique pourdeshôtelsetdescentresdevillégiature,ainsi qu'uneconnaissanceapprofondiedel'industrie hôtelièreinternationaleavecuneexpérience entrepreneurialeetpratiquedanslesopérations hôtelièresdeconférence,decentreville,d'aéroport etdevillégiature.Aucoursdesacarrière,ila travailléavecdesmarquescommeShangrila Hotel,Fairmont,Sofitel,St.Regis,Westin, InterContinentaletLoewspourn'ennommerque quelquesunes.Ilaaidédesmarquesetdes propriétairesdanslerepositionnementet l'acquisitiond'actifs,lapréouvertureetle changementdemarque.Deplus,Martinest constammentimpliquédanslaformationcontinue etarécemmentétéreconnucommelepremieret leseulétrangeràêtreprofesseurinvitépourla MBAetlaMTA,parl'UniversitéMinzudeChine,à Pékin.IlatravailléàQuébec,Montréal,Moncton, Ottawa,Victoria,Vancouver,ainsiqu'enChineà Nanjing,Tianjin,PékinetKunming.

Martinatoujoursététrèsactifdanslacommunauté localeetaoccupéplusieurspostesauseinde conseilsd'administration,allantdePrésidentà VicePrésidentdediversesassociations,dansle tourisme,l'améliorationdesaffaires,lescauses socialesetleschambres.Sapassionpour l'industriehôtelièreestbienconnueetilestravide reveniràMontréal.Martinesttitulaired'unMBAde l'UniversitéduQuébecàMontréaletd'unemaîtrise engestioninternationaledel'UniversitéParis Dauphine.

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

[EnAnglais]

OfficiallyjoiningtheChaineasamemberin2008in VictoriawhileatthehelmofTheFairmont Empress,MartinL.Leclerchasafarlongerhistory withtheorganizationhavingbeeninspiredbyMr. NormanMastalirwhileintheCanadianRockies (whoisnowinWhistler).Morerecently,hewas withtheBeijingBailliageinChina,whereJim O’NeillistheRegionalBailli,whileAllanWongis theNationalBailli,basedinShanghai.Hehas recentlymovedbacktoMontrealasGeneral ManageroftheIntercontinentalMontréalandhas agreedtoserveastheBaillioftheBailliagedu Montréal.

Martinhasoverthreedecadesofexperiencein managementandstrategicleadershiprolesfor hotelsanddestinationresortsandathorough knowledgeoftheInternationalHotelIndustrywith entrepreneurialandhandsonexperiencein conference,citycentre,airportandresorthotel operations.Overhiscareer,hehasworkedwith brandslikeShangrilaHotel,Fairmont,Sofitel,St. Regis,Westin,InterContinental,andLoewsto nameafew.Hehasassistedbrandsandowners alikeinrepositioning,andacquisitionofassets,pre openingandrebranding.Inaddition,Martinis consistentlyinvolvedwithongoingeducationand recentlyrecognizedasthefirstandonlyforeigner tobeinvitedProfessorfortheMBAandMTA, MasterofTourismAdministration,byMinzu UniversityofChina,inBeijing.Hehasworkedin QuébecCity,Montréal,Moncton,Ottawa,Victoria, Vancouver,aswellasinChinainNanjing,Tianjin, BeijingandKunming.

Martinhasalwaysbeenveryactiveinthelocal communityandhasheldmultiplerolesonboardsof administration,rangingfromPresidenttoVicechair onvariousassociations,inTourism,Business Improvement,socialcausesandChambers.His passionfortheHospitalityIndustryiswellknown, andheisdelightedtobereturningtoMontréal. MartinholdsaMBAfromUniversitéduQuébecà MontréalandaMaster’sDegreeinInternational ManagementfromUniversitéParisDauphine.

Inhisfreetime,heenjoysspinningrecords(he usedtobeaDJ),cycling,exploringremoteareas withfamily,andanythinginrelationstoarts,culture andentertainment.Martinismarriedtothe professionalartistpainterAnniePelletier (www.anniepelletier.com).Theyhavethreesons.

YourSupportforYoungCanadianChefsand SommeliersisMoreImportantThanEver!

WehavehadaproudhistoryofGoldMedallistsin recentyearsattheChainedesRôtisseurs InternationalCompetitions.OurprofessionalChefs andSommeliershaveanunmatchedrecordin mentoringandnurturingouryoungtalent,butit takesmorethanthat.Together,let'stakeCanada's brightestyoungchefsandsommelierstonew heights.

Wehaveallnotedtheimpactthatrisingpriceshave hadonmostpurchases.Ourowncompetitionsare noexception.Rawmaterialscostmore.Traveland accommodationsforouryoungcompetitorscost more.Despitetheseheadwinds,ourCanadian Foundationcontinuestosupportourbestyoung culinarians.

Hereisyouropportunitytokeepournationonthe culinaryforefrontbyinvestinginourCanadiantalent. AsamemberofLaChaînedesRôtisseursyouhave adistinctappreciationoftheculinaryartsand comraderieofthetable.TheChaîneCanada FoundationoffersChaînemembers(andother interestedparties)theopportunitytoempower Canada’syoungculinaryfrontrunnerswithtrue culinarykinshipthecornerstoneoflaChaîne. 2022CanadianNationalcompetitionwinnerEthanGreen.

TheCompetitorsforthe43rdInternationalJCRCompetition,2019.

AddYourSupportToday

Hereisyouropportunitytokeepournationonthe culinaryforefrontbyinvestinginthatCanadiantalent. AsamemberofLaChaînedesRôtisseursyouhave adistinctappreciationoftheculinaryartsand comraderyofthetable.WiththeChaîneCanada Foundation,theCanadianBailliageoffersChaîne members(andotherinterestedparties)the opportunitytoempowerCanada’syoungculinary frontrunnerswithexperiencesoftrueculinarykinship thecornerstoneoflaChaîne.

ExecutiveOfficer,LaChaîneCanadaFoundation directlyattony.n.catanese@gmail.com.

Canada’sJuniorSommelierDanielattheInternational desJeunesSommelier2019.

BailliagedelaNouvelle-Ecosse

(SubmittedbyJerzyB.GajewskiMD,FRCSC)

TheWorldofYousufKarsh:APrivateEssence

TheNovaScotiaBailliagewasprivilegedtohavea specialprivateshowingoftheYousufKarsh“The WorldofYousufKarsh:APrivateEssence“Exhibitin theCanadianMuseumofImmigrationatPier21in Halifax.Asoutlinedbytheexhibitpromotional materials“Witnessthefamedphotographer’siconic workandlearnabouthisoriginsasanArmenian refugeetoCanadain1924.Thisspecialexhibition featuresover100portraitsofmajorfiguresofthe 20thcentury.”

Theprivatetourstartedat6:00pm,followedbya beautifulreceptionfeaturingcanapés,carvingstation andwinesintheRudolphBrattyHall.

BailliagedeNewBrunswick

(Envoyépar/SubmittedbyMarioGriffin ViceChargédePresse)

Collectedefondspourlesboursesd'étudespour jeuneschefsàCarter'sPoint

Dimanchele7aoûtdernier,lebaillagedelaChaîne desrôtisseursduNouveauBrunswickaprésenté uneactivitépoursesmembresetinvitésàCarter’s Pointsurlesited’AcadianCaviarandSturgeon. Cetteactivitévisaitàamasserdesfondsdestinésà desboursesd’étudesduCCNBpourappuyerde jeuneschefsdelaprovincedanslapoursuited’une carrièreencuisine.

Legroupeseprépareàprofiterd'unecroisièresurlefleuveSaintJean. GroupgetsreadytoenjoyacruiseontheSt.JohnRiver.

C’estsousunsoleildeplombetparmomentavec unehumiditéfrôlant42degrésquelegroupede14 personness’estensuitedirigéversl’embarquement surlebateaudepêcheduCapitaineBillFordetsa conjointeCorina.Cettecroisièreapermisd’admirer lescharmesdel’impressionnantcoursd’eaud'une longueurde673km,quiprendsasourcedansle NordduMaineetcoulejusqu’àlaBaiedeFundy. Notrepromenadeavaitaussipourbutd’allerrendre visiteàunnouveaumembredelachaineàplusde 60kmdedistancevialefleuve.LechefThane MalloryduRestaurantGulliver’sWorldCafede Gagetownattendaitsesaventurierspourleurservir unfabuleuxdessertaurhumaccompagnéd’une rafraichissantestoutMudyRiverdelaPumpHouse Brewery.

(Aucentre)LeBailliduNouveauBrunswickCornelCeapaetsonépouse Dorinaaccompagnés(àgauche)duViceattachédepresseMario Griffin,duViceChargédepresseet(àdroite)duChefRôtisseurHou NingduRestaurantMimimi.(Centre)NewBrunswickBailliCornelCeapa andwifeDorinaflankedby(left)MarioGriffin,ViceChargédePresse and(right)ChefRôtisseurHouNingofRestaurantMimimi.

LebaillidelaChaîneduNouveauBrunswick,Cornel CeapaetsaconjointeDorinaontsuaccueillirce groupedebonsvivantsalorsquelatraditiondes rôtisseursaétémiseenévidenceaveclacuissonde troisoiesmagnifiquessurletournebroche.Les convivesontpugoûtercefestind’oiesenplusdese rassasierdusavoureuxcaviarsauvagelocaldu fleuveSaintJeanetd’huîtresMalletdeShippagan. Évidemment,onnepourraitmanquerl’occasionde marquercetterencontredequelquessabragesde Champagneauplusgrandplaisirdespersonnes présentes.

LeBailliCornelCeapaprésentel'assietteChaineauChefRôtisseur ThaneMallory.BailliCornelCeapapresentsChaineplatetoChef RôtisseurThaneMallory.

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

Photography.

BailliagedeNewBrunswickcontinued

Aprèscettepausegourmandesurlaterreferme,le groupeestensuiteremontéàbordafinderevenirà Carter’sPointencontinuantdeprofiterdescharmes delarivièreaveclesoleilcouchantetunventde bonnehumeur.Unejournéequiresteragravéedans lamémoiredeceuxquiontpuprofiterdel’instant présentdecedimanched’étéaveccequele NouveauBrunswickàdeplusbeauetdemeilleurà offrir!

[EnAnglais]

YoungChefScholarshipFundraiserat Carter’sPoint

OnSunday,August7,theNewBrunswickBailliage heldaneventforitsmembersandguestsatCarter’s PointonthesiteofAcadianCaviarandSturgeonto raisefundsforCCNBscholarshipstosupportthe province’syoungchefsinpursuingtheirculinary careers.

NewBrunswickBailliCornelCeapaandhiswife

Dorinatreatedattendeesbyhonouringthe Rôtisseurstraditionwiththecookingofthree magnificentgeeseonthespit.Guestswereableto tastethisfeastofgeeseaccompaniedbytastylocal wildcaviarfromtheSaintJohnRiverandMallet oystersfromShippagan.Obviously,theBailliage couldnotmisstheopportunitytomarkthismeeting withthesaberingofafewChampagnebottlestothe delightofthosepresent.

Underablazingsunand,attimes,humidity approaching42degrees,thegroupof14people thenheadedtothefishingboatofCaptainBillFord andhiswifeCorinaforatriptoadmirethecharmsof thisimpressive673kmlongwaterway,which originatesinnorthernMaineandflowstotheBayof Fundy.Ourgetawaywasalsointendedtovisitanew

CaviarAcadianCaviarandSturgeonethuîtresMalletdeShippagan. AcadianCaviarandSturgeoncaviarandMalletoystersfromShippagan.

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

Photography.

BailliagedeNewBrunswickcontinued memberoftheChainemorethan60kmawayviathe river.ChefThaneMalloryofRestaurantGulliver's WorldCafeinGagetownwaswaitingforourgroupof adventurerstoarrivetoservethemafabulousrum dessert,accompaniedbyarefreshingMudyRiver stoutfromthePumpHouseBrewery.

LeBailliduNouveauBrunswickCormelCeapaetlechefexécutifet MaîtreRôtisseurPierreRichardsouhaitentlabienvenueaux participants.NewBrunswickBailliCormelCeapaandExecutiveChef andMaîtreRôtisseurPierreRichardwelcomeattendees.

LeRestaurantLittleLouisestconnucommeétantun lieudegastronomiedanscetteagglomération urbaineduSud-Estdelaprovincequicompteplus de160000habitants.D’ailleurscen’estpasun hasard,sil’établissementaobtenulacote4 diamantshabituellementattribuéàunetable distinctive,présentéeavecsoindansuncadredes plusprestigieux.

CapitaineBillFord,sympathiqueguidesurlefleuveSaintJeanavecsa femme.CaptainBillFord,friendlyguideontheSt.JohnRiverwithhis wife.

Afterthisgourmetbreakondryland,thegroupgot backonboardtoreturntoCarter'sPointwhile continuingtoenjoythecharmsoftheriverwitha sunsetandarefreshingwind.Adaythatwillremain etchedinthememoryofthosewhowereableto enjoythispleasantsummerSundaywiththebest NewBrunswickhastooffer!

GalaannueletintronisationauPetitLouis

LaConfrériedeLaChainedesRôtisseurs,Bailliage duNouveau-Brunswickatenusonévénement d’intronisationde14nouveauxmembreslorsd’un souperdegalaorganiséauRestaurantLittleLouis’ OysterBardeMoncton.Lechefdel’établissement etMaîtreRôtisseurPierreRichardetsonéquipe avaitconcoctéunmenu6servicesavecdesaccords metsetvinssavoureux.

TonyCatanese,BailliDéléguéduCanadaaaccueilli14nouveaux membres.TonyCatanese,BailliDéléguéduCanadawelcomed14new members.

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

Photography.

BailliagedeNewBrunswickcontinued

LeBaillidéléguéduCanada,TonyCataneseépaulé parEricJonesleChargédepresseNationalet CornelCeapa,Bailliduchapitredel’organisationau NouveauBrunswick,ontprocédéàlacérémonie d’intronisation.Entoutc’estplusde14personnes quiontalorsprêtésermentàlaChaînedes rôtisseursenjurantdetoujourshonorerl'artdela cuisineetlaculturedelatableetdetoujourshonorer sesdevoirsdefraternitéetderespectsàl'égardde touslesmembres.Decenombre8membresont prêtécesermentsousladésignationde professionnelencuisineousommellerie.

VoicilesnouveauxmembresdelaCuvée2022:

ZachEverett-ProfessionnelduVin

KevinMeadChefRôtisseur

JonathanMorrisonMaîtreRôtisseur

Lenomattribuéaurestaurantestenl'honneurde

LouisJosephRobichaudquiaétépremierministre duNouveauBrunswickde1960à1970.Enraison desapetitetailleonlesurnommaitsimplementP'tit Louis,etilétaittrèsfierdesesoriginesacadiennes luimêmenatifdeSaintAntoinedansleSudEst. LechefexécutifPierreRichardestàMonctonetila grandidanscetterégionendéveloppanttrèstôtle goûtdel’artculinaire.Inspirédesamère,ilavait déjàlegoûtdesproduitsfraisetlocauxen participantàlaplantation,àlacultureetlarécoltedu jardinfamilial.

BenjaminCormierMaîtreRôtisseur

PierreMartinSommelier

MarcAlfredBastaracheChevalier

AlexandreXavierGalliezChevalier

JordanHoldenChefRôtisseur

ThaneMalloryMaîtreRôtisseur

RichardMaloneyChevalier

BrianMurphyChevalier

LucDoucetChefRôtisseur

MatthewReidViceArgentier

MarilynReidDamedelaChaîne

Aprèsavoireffectuélaportionprotocolairedela soirée,lesconvivesontalorspasséàtablepourun festinhautencouleursetensaveurs.Cedélice s’estamorcéavecuntriod’huitresaccompagnéde bellesbullesdeBourgogne.Leplatsuivantétaità luiseulunplaisirpourlesyeuxalorsquel’esturgeon fumésuruneployeétaitcoifféparunebonne quantitédecaviarsauvagedel’entrepriseAcadian

SturgeonandCaviar.LeChablisLarochetentaitbien quemaldebrillerenprésencedelarichesseduplat.

Le3eservicemettaitenvedettedesagnolottisde homardavecunesaucecrémeuseetdélicieusede topinambouravecunmagnifiqueSancerredela Loire.Deuxplatspourlesamateursdeviandesse sontensuiteenchainés.

Untriod’huîtres&SabayondeChampagne.Atrioofoysters&Sabayon ofChampagne.

NorthumberlandDeuxFaçonsetcourgeDelicata.NorthumberlandLamb TwoWaysandDelicatasquash

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

Photography.

BailliagedeNewBrunswickcontinued

D’abordunebelledémonstrationdelaqualitédu terroirlocalavecdel’agneaudeNorthumberlanden deuxfaçons,mariéàunvinduLanguedoc Roussillon.

Leplatsuivantétaitprobablementlemeilleuraccord metsetvinsdelasoirée.Eneffet,lebisontournedos Rossiniaccompagnéd’unrougedeStÉmilionasu émerveillerlespapillesgustativesdemanière éloquente!Lafinaledecettesoirées’estconcluepar undessertdeCourgeSemifreddoaccompagnéd’un vindeglaceduNiagara.

Laprochaineactivitéetdernièredel’année2022du baillageduNouveau-Brunswicksetiendraauréputé RosemountInnduMaitreRôtisseurChrisAerniaet sonépouseGratiella.Cetteactivitépermettradese mettredansl’ambiancedesFêtes,alorsqu’ellese dérouleraàStAndrewsledimanche27novembre prochain.

[EnAnglais]

AnnualGalaandIntronisationatLittleLouis

TheChaînedesRôtisseurs,BailliageofNew Brunswickhelditsintronisationeventfor14new membersduringagaladinnerheldattheRestaurant LittleLouis’OysterBarinMoncton.Thechefofthe establishmentandMaîtreRôtisseurPierreRichard andhisteamhadconcocteda6coursemenuwith winepairings.

TheLittleLouisRestaurantisknownasaplaceof gastronomyinthisurbanagglomerationinthe southeastoftheprovince,whichhasmorethan 160,000residents.Moreover,itisnocoincidence thattheestablishmentobtainedthe4diamondrating usuallyattributedtoadistinctivetable,carefully presentedinamostprestigioussetting.Thename giventotherestaurantisinhonorofLouisJoseph Robichaud,whowasPremierofNewBrunswickfrom 1960to1970.Becauseofhissmallsizehewas nicknamedsimplyLittleLouis,andhewasvery proudofhisAcadianoriginshimselfanativeof SaintAntoineintheSoutheast.ExecutiveChef PierreRichardisinMonctonandgrewupinthis region,developingatastefortheculinaryartsatan earlyage.Inspiredbyhismother,healreadyhada tasteforfreshandlocalproductsbyparticipatingin theplanting,cultivationandharvestingofthefamily garden.

UnsublimedessertdeCourgeSemifreddo.AsublimeSemifreddo Squashdessert.

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

Photography.

BailliagedeNewBrunswickcontinued

Aftercompletingtheceremonialportionofthe evening,thegueststhensatdownforacolorfuland flavorfulfeast.Thisdelightbeganwithatrioof oystersaccompaniedbybeautifulBourgogne bubbles.Thenextdishwasafeastfortheeyeson itsownasthesmokedsturgeononaployewas toppedwithagoodamountofwildcaviarfrom AcadianSturgeonandCaviar.TheChablisLaroche triedhardtoshineinthepresenceoftherichnessof thedish.

TheBailliDéléguéduCanada,TonyCatanese, assistedbyEricJones,NationalChargedePresse, andCornelCeapa,BaillioftheChapîtreofNew Brunswickorganization,proceededwiththe intronisationceremony.Inall,morethan14people thentookanoathtotheChaînedesRôtisseurs, swearingtoalwayshonourtheartofcookingandthe cultureofthetableandtoalwayshonouritsdutiesof fraternityandrespecttotheregardofallmembers. Ofthisnumber,8membershavetakenthisoath underthedesignationofprofessionalinthekitchen orsommelier. Herearethenew2022members:

The3rdcoursefeaturedlobsteragnolottiwitha creamyanddeliciousJerusalemartichokesauce withamagnificentSancerredelaLoire.Twodishes formeatloversthenfollowed.First,afine demonstrationofthequalityofthelocalterroirwith Northumberlandlambintwoways,pairedwitha LanguedocRoussillonwine.Thenextcoursewas probablythebestwinepairingoftheevening. Indeed,thebisontournedosRossiniaccompaniedby aStÉmilionredwasabletoamazethetastebudsin aneloquentway!Thefinaleofthisevening concludedwithadessertofSemifreddoSquash accompaniedbyaNiagaraicewine.

ChefPierreRicharddurestaurant4diamantsLittleLouis’àMoncton. ChefPierreRichardof4diamondRestaurantLittleLouis’inMoncton.

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

Photography.

BailliagedelavilledeQuébec (Envoyépar/SubmittedbyJeanLouisSouman, Bailli)

Lesmembresintroniséssont:

AlexBouchard,MaitreRôtisseur

FrédéricCyr,MaitreRôtisseur

ArthurMuller,ChefRôtisseur

SylvieGravel,Professionneldelatable

HélèneSommereyns,DamedelaChaîne

LeFairmontLeChâteauFrontenacestprêtpourNoël.FairmontLe ChâteauFrontenacisreadyforChristmas.

LeBailliagedelavilledeQuébecaeuleplaisirde tenirceChapitreannueld'intronisationetsouperde galaauFairmontLeChâteauFrontenac.5nouveaux intronisésontrejointleBailliagelocaltandisqu'un totalde21personnesontparticipéausouper.Tony Catanese,BailliDéléguéaprésidélacérémonie d'intronisation,assistédeJeanLouisSouman,Bailli deQuébec,danslemagnifiquesalonLeCellierdu FairmontLeChâteauFrontenac.KenHall,directeur généraletinvitédugala,etseséquipesontfaitun travailextraordinairepourrendrelasoirée mémorabledudébutàlafin.

LesnouveauxintronisésavecTonyCataneseetJeanLouisSouman. ThenewinducteeswithTonyCataneseandJeanLouisSouman.

Unpianistetrèstalentueuxs’estoccupéde l'ambiancealorsquelesparticipantsse rassemblaientenvued'unsomptueuxmenude6 services,présentéparlenouveauMaîtreRôtisseur FrédéricCyr,DirecteurCulinaireduFairmontLe ChâteauFrontenac.Lesvinsd'accompagnementont étésélectionnésetcommentésparZsomborMesey, ChefSommelierduFairmontLeChâteauFrontenac. Enfindesouper,FredericCyr,DirecteurCulinaire; sommelierenchefZsomboretl'équipedeservice ontétéchaleureusementapplaudisetfélicités.

Regardantlesintronisations.Watchingtheintronizations.

BailliagedelavilledeQuébeccontinued [EnAnglais]

TheQuébecBailliagewaspleasetoholdthisannual InductionandGalaChapîtreatTheFairmontLe ChâteauFrontenac.Fivenewinducteesjoinedthe localBailliagewhileatotalof21attendedfordinner. TonyCatanese,BailliDéléguéofficiatedoverthe inductionceremony,assistedbyJeanLouisSouman BaillideQuébec,intheFairmontChâteau Frontenac’sbeautifulsalonLeCellier.KenHall, GeneralManagerandguestattheGalaChapître, andhisteamsdidanextraordinaryjobtomakethe eveningmemorablefrombeginningtoend.

SylvieGravel,Professionneldelatable

HélèneSommereyns,DamedelaChaîne

ChapîtreGala LeCellier FairmontLeChâteauFrontenac

Poissonfumédedeuxfaçons

Garnitureclassiqueetcevichedeflétan auxherbesboréales Geléed’argousier,câpres,oignon,citron etsaucegribiche

PaindebléMarquisetplateaudebeurreàl’ailnoir, mieletnoixrôties

RieslingSelection,8thGenerationVineyard, OkanaganValley,BC,VQA,Canada,2018

Presséetièdedechampignonsnoblesetcuisse decanardconfite

Endivesaucarameld’orangeetsaladedepersil BourgognePinotNoir,LesMoulins,Domaine FeuillatJuillot,Bourgogne,France,2020

Granitédepommesaucalvados

FiletdebœufRossini

Jusauvincuit,puréedetopinambours aubeurrenoisette

Paillassondepommesdeterre,pointesd’asperges etéchalotesbraisées

LaLobera,CuatroVarietales,Grenache, Tempranillo,Mazuelo,Graciano,RealAgrado, Rioja,Espagne,2010

Fromagefonduetchipsdechampignonsfrits

Painauxnoixendentsdeloup

Trilogieenchaud,froidetglace Fondantchocolatetcarvi,ganachecognacet financiers,crèmeglacéeauchocolat MauryGrenat,DomaineFontanel, MauryGrenatAOP,France,2019

TonyCataneseandJeanLouisSouman.TonyCataneseetJeanLouis Souman.

(degaucheàdroite)JeanLouisSouman,KenHallavecsafille,Tony Catanese.(lefttoright)JeanLouisSouman,KenHallwithhisdaughter: TonyCatanese.

BailliagedelavilledeQuébeccontinued

Attheendofthedinner,FredericCyr,Directeur Culinaire;Zsomborheadsommelier;andtheservice teamwerewarmlyapplaudedandcongratulated.

KenHallaccueillelesmembresintronisésetlesinvités.KenHall welcomesmembersinducteesandguests.

Averytalentedpianistprovidedtheambianceas attendeesgatheredinanticipationofasumptuous6 coursemenu,presentedbynewlyinductedMaître RôtisseurFrédéricCyr,DirecteurCulinairedu FairmontLeChâteauFrontenac.Theaccompanying wineswereselectedandcommentedonbyZsombor Mesey,HeadSommelierofFairmontLeChâteau Frontenac.

MaitreRôtisseurFrédéricCyr,DirecteurCulinaireduFairmontLe ChâteauFrontenacnouvellementintronisé.NewlyinductedMaitre RôtisseurFrédéricCyr,DirecteurCulinaireduFairmontLeChâteau Frontenac

Touslesparticipantsaveclesnouveauxintronisés.Alltheattendeeswith thenewinductees.

LaChaîne

BailliageduMontréal

(Envoyépar/SubmittedbyMichelBusch, BailliHonoraire)

LeBailliagedeMontréalatenusonChapîtreannuel etsonsouperdegalaauSofiteldeMontréal, organiséparMichelBusch,BailliHonoraire,avecle soutiendeGinettePhiselViceArgentière.52 membresetinvitésontdégustéunincroyablemenu 5servicesorchestréparOlivierPerret,Maître CuisinierdeFranceetChefExécutifduSofitel.

MadeleineRocheleau,ChargéedeMissionsHonoraireduCanadaet TonyCatanese.MadeleineRocheleau,ChargéedeMissionsduCanada HonoraireandTonyCatanese.

Avantlesouper,12nouveauxmembresontété intronisésauBailliageparleBailliDéléguédu Canada,TonyCatanese,assistédeSamirHanna, membreduconseild'administrationetMagistrat (Paris).Lacérémonieaétésoulignéepar l'intronisationdeMartinLeclerc,DGdel'Hôtel Intercontinental,commeBailliduBailliagede Montréal.

(gaucheàdroite)TonyCatanese,BailliDéléguéduCanada;MartinL. Leclerc,nouvellementintroniséentantqueBailliduBailliagede Montréal;etSamirHanna,membreduconseild'administrationet Magistrat(Paris).(lefttoright)TonyCatanese,BailliDéléguédu Canada;newlyintronizedMartinL.Leclerc,BailliBailliageduMontréal; andSamirHanna,MembreduConseilsd'AdministrationetMagistral (Paris).

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography . Photos courtesy of Fahri Yavuz Photography .

BailliageduMontréalcontinued

Lesautrespersonnesintroniséessont:

MarcSaunier.MaîtreHôtelier

EricDevert,MaîtreHôtelier

CaroleGuilbault,DamedelaChaîne

AnnePelletier,DamedelaChaîne

CaroleRonsse,DamedelaChaîne

AlexandreDeBeaulieu,Chevalier

NikolayKonstantinov,Chevalier

SalahKubba,Chevalier

PierreLafon,Chevalier

OlivierMauricette,Chevalier

JeanCharlesRaillar,Chevalier

LeBailliagedeMontréalsouhaiteégalement reconnaîtreetremerciernotreinvitéd'honneur,Marc Steele,quiaoffertlebœufKobégrade5en dégustationlorsducocktailetfournilefiletmignon BlackAngustripleAAAduMontanapourlesouper.

Toutes les photos sont une gracieuseté de

Yavuz Photography . Photos courtesy of Fahri Yavuz Photography .

BailliageduMontréalcontinued

[EnAnglais]

TheBailliageduMontréalhelditsannualChapître andGaladinnerattheleSofitelMontréal,organized byMichelBusch,BailliHonorairewiththesupportof GinettePhiselViceArgentier.Fifty-twomembersand guestenjoyedanincrediblefivecoursemenu orchestratedbyOlivierPerret,MaîtreCuisinierde France,ExecutiveChefofleSofitel.

Priortothedinner,atotalof12newmemberswere inductedintotheBailliagebyBailliDéléguédu Canada,TonyCatanese,assistedbySamirHanna, MembreduConseilsd'AdministrationetMagistral (Paris).Theceremonywashighlightedbythe inductionofMartinLeclerc,GMofthe IntercontinentalHotel,asBaillioftheBailliagedu Montréal.Otherinducteesincluded:

MarcSaunier.MaîtreHôtelier

EricDevert,MaîtreHôtelier

CaroleGuilbault,DamedelaChaîne

AnnePelletier,DamedelaChaîne

CaroleRonsse,DamedelaChaîne

JeanCharlesRaillar,Chevalier

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography . Photos courtesy of Fahri Yavuz Photography .

Bailliagedel’Outaouais(Ottawa)

(Envoyépar/SubmittedbyJasonNordsletten,Bailli)

LeBailliagedel'Outaouais(Ottawa)acélébréunan deretourdanslacapitalenationaleavecunsouper degalad'intronisationetdeChapitreauCentre Shaw.AprèsdessoupersprécédentsàStonefieldà CarletonPlaceetauRoyalOttawaGolfClub,cet événementacouronnéuneannée2022trèsréussie danslarégiond'Ottawa.

Autotal,31personnesontassistéaugala,dont13 ontétéintroniséesdansleBailliageparTony Catanese,BailliDéléguéduCanada.Les intronisationsontétésoulignéesparl'intronisationdu nouveauConseillocalcomprenantJason NordslettencommeBailli,TonyGrandecomme Vice-Argentier,PatrickTurcotcommeViceConseillerGastronomiqueetBernardGirouxcomme Vice-ChargédeMission.Lesintronisationsont marquéuneffortdetroisanspourramenerla ChaîneàOttawa.

LenouveauConseilavecTonyCatanese,BailliDéléguéduCanada. ThenewConseilwithTonyCatanese,BailliDéléguéduCanada.

Lemenudugalacomprenaitcinqchefs(Patrick Turcot,MathieuSeguin,JodyWard,JenniferSands, ChristopheMeasson)collaborantàlacréationdu menuetàlapréparationdesplats.Lerésultatétait unmélangeexceptionneldesaveursetdetextures. [EnAnglais]

TheBailliagedel’Outaouais(Ottawa)celebratedone yearbackintheNation'sCapitalwithaGala InductionandChapîtredinnerheldattheShaw Centre.FollowingearlierdinnersatStonefieldin CarletonPlaceandtheRoyalOttawaGolfClubthis eventcappedoffaverysuccessful2022inthe Ottawaarea.

JasonNordsletten,Baillid'Ottawa.OttawaBailliJasonNordsletten.

Bailliagedel’Outaouais(Ottawa)continued

Atotalof31peopleattendedtheGalawith13 inductedintotherevivedBailliagebyTony Catanese,BailliDéléguéduCanada.Theinductions werehighlightedbytheinductionofthenewlocal ConseilincludingJasonNordslettenasBailli,Tony GrandeasViceArgentier,PatrickTurcotasVice ConseillerGastronomique,andBernardGirouxas ViceChargedeMission.Theinductionsmarkeda threeyearefforttobringtheChainebacktoOttawa.

ColdwaterShrimpcevicheonFocacciawithAcadian Sturgeoncaviar,Proseccofoamandherbs

Muroepochéed’ileFogoavecfenouiletalguesdedunes, CrevettenordiquesauvagesurFocacciaetcaviar d’EsturgeonAcadien avecmousseProseccoetherbs ClossonChaseVineyardChardonnay

PoultryChefJenniferSands

DuckconfitRavioli,LeChoprinmushroomhazelnutpate, sunchokepolenta,chard,sourcherrygastrique andNosyGoatCheese

Raviolideconfitsdecanard,pâtédechampignonsnoisettes delafermeLeChoprin,polentadetopinambour,bettea carde,gastriquedecerisealgre, etfromagedeChèvreNosey ColumbiaCrestGrandEstateMerlot

Intronisésetdignitaires.Intronizedanddignitaries.

BailliagedeToronto

(SubmittedbyPaulMorrell,CCM,CCEBailli)

Ladies’GolfClubofToronto

CoasttoCoast

TheLadies’GolfClubofToronto.

TorontoBailliagemembersandtheirguestswere treatedtoanauthenticupscaleIndianmenucreated bynewmemberandMaîtreRôtisseurExecutive ChefUmeshDiwakeratarecenteventattheLadies’ GolfClubofToronto.ChefDiwakerfocusesonthe farmtotablestyleofcookingbyusingproducefrom hiswellestablishedonsiteherbandvegetable garden.Heisverypassionateaboutcreatinghealthy disheswithgreatattentiontodetail.ChefUmesh’s creationsarespeciallydesignedtokeeptheflavors, texturesandpresentationonahighnote,fromstart tofinish.

Foundedin1924,theLadies’GolfClubofTorontois NorthAmerica’sonlyremainingprivategolfclub establishedbywomenforwomen.TheClubnotonly featuresanextraordinarygolfcoursedesignedby legendaryarchitectStanleyThompson,thebeautyof itsnaturalsurroundingsplaysavitalroleinthe overallexperience.Ladies’GolfClubofTorontohas achieveddesignationasa“certifiedAudubon CooperativeSanctuary”forwildlife,throughthe AudubonCooperativeSanctuaryprogramforgolf courses.Certificationisbasedonenvironmental planning;wildlifeandhabitatmanagement;outreach andeducation;chemicalusereductionandsafety; andwaterqualitymanagement.Theyareoneofless than1,000golfcoursesaroundtheworldtoholdthis impressiveandimportanttitle.

Theeventstartedwithatouroftheherband vegetablegardenpersonallyconductedbyChef Diwaker.Attendeesthenretiredtotheterraceatthe LadiesGolfClubClubhouseforAmuseBoucheand Horsd’oeuvresfollowedbyacarefullyplanned Indianfeast.Thestunningbackdrop,outstanding cuisineandsuperbservicemadetheeventoneto remember!

MembersgatherattheClubverandah

ExecutiveChefUmeshDiwakerconductstouroftheherbandvegetable garden.

BailliagedeTorontocontinued OutstandingBlindTastingMenuat GEORGERestaurant

Nineteenmembers,prospectivemembersand guestsweretreatedtoablindTastingMenu, accompaniedbymatchingwines,createdby renownedCanadianExecutiveChefLorenzoLoseto. AsoneofCanada’spremierchefs,ChefLosetois renownedforhisinnovativeapproachtocooking,his emphasisonboldflavoursandtextures,andhisuse ofseasonal,naturalandsustainablefood.Inhisrole asExecutiveChefatGEORGE,rankedasoneofthe bestrestaurantsinCanada,ChefLosetooversees theculinarydirectionofallpropertiesunderthe VerityGroupofCompaniesumbrellaincluding GEORGE,VerityClub,TheIvyatVerityand SweetgrassSpa.Withapassionforprovidingthe bestofCanadiancuisinecombinedwithhisclassical trainingandinternationalinfluences,ChefLoseto hasearnedcriticalacclaimandseveralawards includingthe2014GoldMedalPlatesCanadian CulinaryChampion.

himtocreateamultifacetedandinspiringfood experiencethatbuildsonCanadianingredientsand Toronto’sbroadémigrétraditions.Wehopethatyou willenjoyyourfivecourseblindTastingMenuthis eveningwithwinepairingswhichallowsyoutofully exploretheboldflavoursandtexturesofChef’s cooking.”Eventheorganizersoftheeventwerenot shownthemenubeforehand.Theyallexperienced theeveningtogether,beingsurprisedwitheach courseandaccompanyingwineastheyarrived.

Attendeesenjoytheevening.

Uponarrivingattherestaurant,attendeeswere greetedbyaprintedmessagethatsummedupthe experiencetocome:“LedbyExecutiveChefLorenzo Loseto,George’smenusaredevotedtocreating seasonal,originaldisheswiththefreshestlocal ingredients.ChefLoseto’smodernapproachto cooking,combinedwithhisclassicaltraining,allows

GEORGEGMStephenHartdescribesoneofthewines. CyndiGrossman,EchansonduCanadaandAdaLo,Macau.

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BailliagedeTorontocontinued

ChapîtreattheAlbanyClub

TheTorontoBailliagehelditsannualChapîtreand GalaDinneratthevenerableAlbanyClubin downtownToronto.TheAlbanyClubwasfoundedin 1882andisoneofCanada'soldestprivatesocial clubs.NamedafterQueenVictoria'syoungestson, theDukeofAlbany,theclubhasbeensituatedatits presentlocationof91KingStreetEastsince1898. LedbytheexpertskillandflairofExecutiveChefJay Parhar,theAlbanyClubemphasizesglobally influencedyetlocallygrowncuisine.

Asabonus,therestaurantmadeareservationforus intheirnewSpeakeasyfacilityafterthedinner.Ada Lo,aChainememberfromMacaujoinedtheToronto contingentfortheevent.

FollowingtheinductionsleadbyTonyCatanese, BailliDéléguéduCanada,andassistedbyCyndi Grossman,EchansonduCanada,ChefParhar deliveredanoutstandingfivecoursemenuthat delightedthepalatesofallwhoattended.Atthe conclusionoftheevening,BailliPaulMorrell recognizedtheextraordinaryeffortbypresentinga ChainePlatetoChefParharandhisteam.

RelaxingafterdinnerintheSpeakeasy.

ExecutiveChefLorenzoLoseto.

TorontoBailliPaulMorrell,AmyMorrellandCyndiGrossman,Echanson doCanada.

TonyCatanese,BailliDéléguéduCanada,andPaulMorrell,Bailli welcomeattendees.

Bailliagedel’AlbertaàCalgary

(SubmittedbyAshleyJames,ViceChargéde Presse)

AweekendinJasperAlberta l’OrderMondialEvent

ViceEchansonLindaRobinsonwalkedusthrough aneveningofsevenoutstandingwinesfromBarone RicasolionFriday,adelightfulstarttoCanadian Thanksgivingweekendandateaserforwhatwasto cometomorrowevening.BaroneRicasoliisawellknownwineproducerintheChiantiClassicoarea, whichfeaturesgentlehills,velvetyvalleys,andthick woodlandsofoaksandchestnuttrees.The1,200 hectaresofpropertyincludealmost240hectaresof vineyardsand26ofolivegrovesalongwithBrolio Castle,whereBaronFrancescoRicasolihasbeen guidinghiscentralTuscancompanysince1993.The Ricasolifamilytreehasbeenlinkedtowinesince 1141,alreadypossessingBroliocastle,andthey wereamongthefirsttodedicatethemselvestothe improvementofagricultureandvineyardsinthe Chiantiarea.

MasottinaCollezione96ProseccoRoséDOC 2020

BaroneRicasoliBrolioChiantiClassico DOCG2020

BaroneRicasoliRoccaGuicciardaChianti ClassicoRiservaDOCG2019

BaroneRicasoliBrolioBettinoChiani ClassicoDOCF2018

BaroneRicasoliCastellodiBrolioChianti ClassicoDOCGGranSelezione2015

BaroneRicasoliColledilàChiantiClassico DOCGGranSelezione2018

BaroneRicasoliRonciconeChiantiClassico DOCGGranSelezione2018

BaronRicasolihasadeeprespectforhisrenowned ancestors,whomadetheterritorygreat.Hehas generatednewideasandconceptstokeepthe vineyardssustainableandisconstantlystudyingsoil typesandclonalselectionofBrolioSangiovese.He hasrenovatedthevineyardsandcompletelymapped them.Thenewwinestastedduringtheeveningare anexpressionofhisresearch,alongwithkeeping truetohisancestor’swinemakinghistory.These included:

Anexcitingpartofthemenuinvolvedthesoupfor thefirstcoursebeingpouredpipinghotthrougha boredouthalfparmigianoReggianowheel.Thehot brothmeltedtheedgesaroundthecheesejusta touchtoinfusethebrothwiththeflavoursof parmesan,thatwasthentransferredintoindividual servingsandpouredintoourplatesatthetable.

CalgaryViceEchansonLindaRobinson.

Bailliagedel’AlbertaàCalgarycontinued

DinerAmicalEvent

Thefollowingevening’sreceptionanddinnerwere heldintheBeauvertBallroom,whichwaselegantly sectionedofffromthemaindiningareaattheJasper ParkLodge.Themaindiningareawasfilledwitha gentlemist,asifwewalkedintoawinter wonderland.Itwasspectacular!

Agentlemistwelcomesattendees. TheeveningbeganwithopeningremarksfromJoe Scorgie,ournewCalgaryBailli,whothenintroduced .AndreaConte,DirectorofFoodandBeverageatthe JasperParkLodgewhowelcomedalltotheexciting eventtocome.

AndreaConte,DirectorofFoodandBeverage,JasperParkLodge.

LaChaîne

CoasttoCoast

Coast

Followingdinner,asbothbrigadesenteredtheroom, theyweregreetedbyaroundofapplause.Joe Scorgiegavetheaccoladefortheevening, highlightinghoweverythingcametogetherwiththe Autumnreception,transformingtowinteraswe enteredthediningroom.Healsonotedhowthe themeforthedecorationoftheroomwasthen translatedintothetabledécorandfurtherintothe food.Weweredelightedandsurprisedwhenweate dessert.Beneaththegentledustingof“snow”, hopesofspringwererevealedwiththegreen pistachiocake.

Theservingbrigade.

Asisourtraditiontwoplateswerepresentedasa keepsakeofoureventinrecognitionofthe exceptionaleffortsoftwomembersoftheFairmont JasperParkLodge’sstaff,onefromthekitchen brigade,orheartofthehouse,andanotherforthe frontofhousebrigade.Theplatefortheservice brigadewenttoAndreaConte,DirectorofFoodand Beveragewhiletheplatefortheheartofthehouse wenttoStevenFernandes,ExecutiveSousChef.

Bailliagedel’AlbertaàCalgarycontinued

SummerTruffle&FoieGrasIceCubes.

Lemon,Thyme&SmokedConsommé,GooseConfit.

AlbertaAAARibeyeSpinalis&LobsterPinwheel.

StevenFernandes,ExecutiveSousChefandkitchenbrigade.

continued

BailliageVald’Okanagan

(SubmittedbyLoisGilbert,Bailli)

InauguralChapîtreatSparklingHillResortand Spa,Vernon,B.C.

Thesituationwastenseasthedaydawnedforthe muchanticipatedinauguralChapîtreinthenewly formedVald’Okanagan.TheOkanaganValleyhad itsfirstmajorsnowstormoftheyearthatmorning, causingdelaysinarrivalsattheairportformanyof theprincipalofficialsofficiatingtheinductions.Thank youtoTonyCatanese,BailliDéléguéduCanada andJaneRuddick,BailliProvincialBailliagedela ColombieBritanniquewhopresidedoverthe intronization.Theinductionoffourhighlyqualified boardmemberswillensuretheBailliagethrives.

Bailliagedel’AlbertaàCalgary

BailliJoeScorgiepresentsAndreaConte,DirectorofFoodand BeveragewithChaineplate.

StevenFernandes,ExecutiveSousChefreceiveshisChaineplate.

(lefttoright)LoisGilbert,BailliVald’Okanagan;SharmianDuke,Vice Echanson;TonyCatanese,BailliDéléguéduCanadaandJaneRuddick, BailliProvincial.

BailliageVald’Okanagancontinued

Tenyearsago,justbeforetheformerBailliage dissolved,thelastChapîtrewasheldatSparklingHill ResortandSpa.Ourhost,HansPeterMayr, GeneralManageroftheResort,madesurethe inductionanddinnerwereabovetheexpectationof allthoseattending.

Mostofthoseattendingalsotooktheopportunityto stayovernightandtakeadvantageofthespa facilities.Theeveningsparkledamidthe3.5million Swarovskicrystalsthatdecoratedtheresortandthe freshblanketofsnow.

ChefJohnStrattoncreatedanoutstandingmenuand winepairingfromtheOkanaganValleyasthewait staffperformedanimpeccableservice.

BailliagedeVancouver

(SubmittedbyAnnCollette,Bailli)

InMarch2020,justtwodaysbeforetheVancouver Bailliage’ssold-outChaînediningeventwas scheduledtotakeplaceatL’Abattoirrestaurant, Covidshutdownthecountryandthedinnera pausethatwouldlastthebetterpartofayear. Happily,L’Abattoirweatheredthelongperiodof closureandtheChaîne’srescheduleddinner,which tookplaceonJune21,provedmorethanworththe wait.

Chaînemembersconvenedintherestaurant’s privateupstairsdiningroom(partofareclaimedred brickwarehouseinhistoricGastown)wherethey wereseatedattworusticlongtables.

ThedinneritselfwasatriumphforChefLeeCooper, whotreatedhisgueststoaninspiredtasteofhis renownedWestCoastcuisine,whichnaturally featuredfreshPacificseafoodforboththefirstand secondcourses.ChefCooper’s“barelycooked springsalmon”wasaparticularstandoutamong memberslongaccustomedtohavingunique incarnationsofsalmononthemenu.Thetenderpink fishwasnestledinavelvetygreengazpacho,which provedatrulymemorablecombination.

DinneratL’Abbatoir

NestledintheheartofhistoricGastown,L’Abattoirisathomeina reclaimedbrickwarehouse.

(lefttoright)ChargédesmissionRolandMilaire,BailliHonouraireSteve TredwellandnewmemberJessicaStoller.

VancouvermembersRandyBrownandJudyBaloneBrown.

Barelycookedsalmonongreengazpachowasoneofthe starsofthedinneratL’Abattoir.

BailliagedeVancouvercontinued

OutofthisdreamcameBaanLaoFineThaiCuisine andadiningexperiencenotsoontobeforgottenby the20VancouverBailliagememberswhoattended ChefNutcha’scustomtasting.

BaanLaoAnInspiredTasteofThailand

WhenChefNutchaPhanthouphengwaslearningher craftfrommasterchefsinThailand,Nutcha,together withherhusbandJohn,hadadreamtoopena Thairestaurantintheiradoptedcommunityof Richmond,B.C.,thatwoulddeliverthehighestlevel ofexcellenceinThaicuisineandserviceinaspace thatembodiesthesereneeleganceofThaiculture.

RebeccaEnglandsamplesoneofBaanLao’ssignaturecocktails, completewithbubblingdryiceandsteam.

EverythingabouttheeveningatBaanLaowasfirst class,fromtheingredients(thericeisimportedfrom thePhanthouphengs’ownricefieldsinThailand),to theexquisitestemware,platesandcustomserving vessels,tothewhitegloveservice(thesamewhite glovesusedbytheservingstaffatBuckingham Palace.)Nodetailwasleftunaddressed.

Thisperfectpresentationwasoneofthehallmarksofeverydishserved atBaanLao.

BailliagedeVancouvercontinued

BailliagedeVancouvercontinued

JuniorTeamCanadaRocksThe2022 Bailli’sPicnic

Onaspectacular,sundrenchedSundayafternoonin August,60membersandfriendsoftheVancouver ChaînegatheredatthehomeofBailliAnnand ChevalierGuyCollettetoenjoytheBailliage’s popularcasualsummersocialanddiningevent TheBailli’sPicnic.

Inanexcitingrepeatperformancefromsummer 2021,itwasthetalentedyoungchefsofJuniorTeam Canada,underthedirectionofConseillerCulinaire JCFelicella,whodidthehonours,cookingupa stormofdelectabledishesinboththeCollettes’ kitchenandonthebarbecue,withactionstations pepperedthroughoutthehouseandgarden.The menu,billedas“ATasteofCompetition,”showcased keyelementsofsomeofthedishestheTeamwillbe presentingattheinternationalcookingcompetitionin LuxembourginlateNovember.

TheJuniorCulinaryTeamCanadachefsputonanamazingdinnerat theBailli’sPicnicseenherewithProvincialBailliJaneRuddick.

HousehostGuyCollettepoursthebubblyforhisguests.

ThecasualatmosphereandgreatfoodattheBailli’sPicnichasmadeita favouriteamongmembers.

BailliagedeVancouvercontinued

Thedinnerwasverymucha“team”effort,with mentorsGrandMaîtreRôtisseurChefBrunoMarti andBCProvincialBailliDr.JaneRuddicksupporting theyoungchefsandmanningthebar,servingupa selectionoffinewinesfromtheBailliage’sownwine cellar.

ChineseDumplingsAnyone?

OnSeptember17thmembersandfriendsofthe VancouverChaînecelebratedthearrivalofthe Chinesemidautumnfestivalwithadelightful explorationofChinesecultureandcuisineledby localhistorianandculinarianJudyLamMaxwell (a.k.a.ChinatownGirl).

BailliagedeVancouvercontinued

Afterexploringtheneighbourhood,Judyusheredthe groupintoaquaintChinatowncafécalled PropagandaCoffee,whereshetookthegroupona differentkindofjourney,thistimeahandson cookingclasstolearnhowtoprepareandcookone China’smosticonicfoods,thetraditionaldumpling.

Duringtheclass,Judydiscussedtraditional Cantoneseingredients,wheretofindthemandhow tomakeyourowndumplings.Tohelpthingsalong, Judyprepreparedvegetarianandnonvegetarian fillings,whichparticipantsthencarefullyfoldedinto dumplingwrappers,afterwhichthedumplingswent intothefryingpan.Therewardeveryonewasable toenjoyadelicious,hotChinesedumplingsupper accompaniedbyrefreshingglassesofChardonnay.

GaleLiebertsamplesthedelightfulChinesemojitoteablend.

HistorianandculinarianJudyLamMaxwelldemosthemaking ofclassicChinesedumplings.

AnnColletteandDaveJacksontrytheirhandatfoldingfillinginto Chinesedumplingwrappers.

DelicioushomemadeChinesedumplingsmadeforaveritablefeastof fabulousflavours.

BailliagedeVancouvercontinued BoulevardKitchen&OysterBar

Whenitcomestoculinarycreativity,Boulevard Kitchen&OysterBarhasawelldeservedreputation asoneofVancouver’sbestrestaurants,andit proveditonceagainonOctober18whenmembers oftheChaîneconvenedinBoulevard’scozy,wood panelledprivateroomforanintimatedinnerfor24.

Itmarkedthefirsttimethisuniquedishhadbeen servedataVancouverChaînedinner(aguestchef fromtheTokyoBailliagegavethisdishtwothumbs up).Otherhighlightsincludedanexquisitepatéen croutefeaturingvenisonandporkjowl(atrueFrench classic),andbeautifullypreparedfivespicequail.

ChefRogerMatreatedhisgueststoacompletely originalmenuthatincludedseveralspecialdishes takenfromavarietyofculinarycultures.Amongthe highlightswasthechilledyuzuchawanmushi,a delectablysmoothpuddingrenownedinJapanese cuisine.

(lefttoright)NewmembersMaggiMeiHoandSylviaWuwithChargede MissionDennisPangandMayPang.

BailliAnnCollettelistenscloselyasBoulevardExecutiveChefRogerMa talksabouthismenu.

BailliagedeVancouvercontinued

Adeliciouspatéencroutewasafeastfortheeyesandthetastebuds

Almostallthewinesforthedinnerweresourced fromtheVancouverBailliage’swinecellar.The pairingswerewellreceivedwithspecialkudostothe 2009DelaDomainedeGrandsCheminsCrozes HermitageBourgogne,whichshowedincrediblywell. Originally,ChefMahadsuggestedanAlsatianpinot grisforhischawanmushidish,however,thiswas substitutedwitha2020GustaveLorentz“l’amides Crustacés”pinotblancthatwasroundlyenjoyedby allandprovedaperfectfit.

VancouverClubHostsVancouverInduction2022

OnSunday,November6th,60membersandfriends oftheVancouverChaînepulledouttheirtuxedos, formalgowns,andfineryfortheBailliage’smuch anticipated51stannualInductionceremony,dinner andcelebration.

Aftertwoyearsofmodestmembershipgrowth,the VancouverBailliagehappilywelcomed13new membersin2022.Inaddition,theinduction ceremonyalsohonouredtworeturningmembersand bestowedseveralwelldeservedpromotionsunder theguidanceofNationalBailliTonyCatanese.

Thisyear’sdinnertookplaceinthebeautifully appointedballroomofTheVancouverClub,whichis aChaîneprofessionalmemberestablishmentunder thedirectionofgeneralmanagerandMaître RestaurateurTimEllison.Thevenueprovedthe idealfittotheBailliage’sonlyblacktieeventofthe year.

LaChaîne

BailliagedeVancouvercontinued

ThevelvetyTahiniVichyssoisewasoneofthestarsofastarstudded menu.

CoasttoCoast

Theinductionceremonyitselfmovedalongbriskly andwasfollowedbyarelaxedmixandmingle champagnereceptionthatalsofeaturedfourcustom appetizerscreatedbyChefMattTaylorandhis brigade.Asever,thiswasfollowedbyalovelysix coursedinnerwithwinepairingsfromtheChaîne cellarasselectedbyTimEllisonwhoisalsoa renownedVancouverwineeducator.

TerrineofVenisonThecoloursandflavoursaccompanyingtheterrine weretheperfectcombination.

PorciniAshCrustedThelambtenderloinmeltedundertheweightof theforkandwasperfectlypairedwiththecannelloni.

BailliagedeVictoria

(SubmittedbyGailGabel,Bailli)

Champagne&BubblesExtravaganza

Ourlargestattendanceinseveralyearssawover50 membersandguests,glassesof“Bubbles”inhand, enjoythebracingatmospherefromseveraldecks andtheoceansidegarden.Somegrazedatthe charcuterieandcheesetable,whileothersfoundit difficulttoleavethestationwiththepâtédefoiegras, SteakTartareandmarinatedoctopussalad,the latterbeingmyspecialfavouriteoftheday.

Thealmostheartstoppingnewsonthemorning beforeourmostpopulareventwasthatwemightnot haveanyoysters...sacrébleu!Pasd'huîtres?C’est impossible!Butreliefwasathandand30dozenduly arrivedandwerepronounced“perfect”byourvenue hostandoysteraficionado,Dr.JackLittlepage, whosewryeducationalcommentsontimingofwhen andwhyonemightnotwanttoeatoysterswasa tidbitofinformationnotrelatedtoredorother colouredtides,andwellworthanaskifonedoesnot know........Isaynomore......Thecoremenuwas againoutstanding,andMaîtreRôtisseurCastro Boateng,andhisteam,providedastunningarrayof dishesthatwereenjoyedthroughouttheafternoon.

ChefsworkedinJack’sspaciouskitchen,attendedto theBBQandserversdeliveredtrayaftertrayofhot andcoldcanapésthroughouttheevent.

Charcuterie&Fromage

LarryArnoldPoursoneofthevintages.

GuestMarcelGuichard(left)withJonathanMantell.

BailliagedeVictoriacontinued

Eachyearthereisaconcertedefforttobringthe Memberswinestoenjoythatmayhaveparticular characteristics,benewtothem,ormorerecently,to demonstratetheexcellencethathasdeveloped outsideoftheChampagneregioninproducingwines thatare“méthodechampenoise”,alsoknownasthe “traditionalmethod”.Thisyearthereweretwo ChampagnesandaCrémantfromFrance.From France’sHouseofRoederer,inCalifornia,came their“méthodechampenoise”fromtheAnderson Valley.Thefifthwine,another“traditionalmethod” offering,wastrulyuniqueincountryoforigin,being theCanaryIslands,andinhowvinesareplanted,in thiscase,inholesboredthroughancientlavarock. Partoftheafternoon’sfunisprovidedbydrawsfor bottlesofwines,eachhiddeninsideunusualbags bearingsomewhatdrollsayings.

NewBrunswickViceChargéedeMissionsDorinaCeapa,New BrunswickBailliCornellCeapa,MaxIzard,VictoriaBalliGailGable.

(lefttoright)DaisyArnold,IrenePrice,NellesShackleton,MaxIzard.

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BailliagedeVictoriacontinued

JonathanMantell,ouryoungestBailliagemember soontocelebratehis20thbirthday,wasawinnerthis year.WineswerealsopresentedtoChefCastroand JackLittlepage,whileRubyLittlepagereceiveda floralarrangement.

Membersandguestsgatherfortheannualgroupphoto. Thereisnodoubtthatalargepartofthesuccessof thiseventisduetothegenerosityofJackandRuby inmakingtheirlovelyhomeavailable.Many reportedthatthisyearitwas“thebestever”.

(lefttoright)CornellCeapa,GailGabel,NellesShackleton,Castro BoatengDavidIzard.

LaChaîne

BailliagedeVictoriacontinued

DepartmentofCulinaryArtsCamosunCollege

Tosaythatthiseveningeventwasanoutstanding successwouldbeanunderstatement.Itwassimply excellent,fromthebeginningReception,tothe beautifullypresentedmenuandontotheend,when thetopofadelicatelittleMigniardisesportedawispy wafer“hat”bearingtheChainelogo.

IthasbeenseveralyearssincetheVictoriaBailliage wasabletoparticipateinadiningeventatCamosun College.Aswell,COVIDcertainlydevastated enrollmentinCulinaryArts.Butthisyear’sstudents areacredittoboththemselvesandtheirinstructors astheydeliveredoneofourmostmemorableevents oftheyear.

MeetingintheCulinaryArtsMainkitchen,22 membersandguestswerewelcomedwithour traditionalglassof“Bubbles”.CamosunInstructor andChef,NikolaasSillem,joinedusfortheevening, andissoontobeinductedintoourBailliageasa Rôtisseur.Wehadanopportunitytomeetthe studentswhoproduced,andwereatstations serving,threeveryprofessionallypresentedhors d’oeuvres.ImustadmitIcouldnotchoosea favouriteamongthemeltinyourmouthscallopand prawn,thecreamedcodpâté,orthesilkymoussein itstinychouxpastry.

ViceChargédePresseHonoraireDavidIzardandMaîtreRôtisseur CastroBoateng.

NellesShackletonandNewmemberRôtisseurNikolaasSillem.

DameCristendiCarolisDallas,Gail,NeilHewitt,GeoffreyDallas.

LanceGlennandLaraBergseth.

BailliagedeVictoriacontinued

Movingtotheprogramme’sdiningroom,thetables werebeautifullylaidandwereunderthewatchfuleye oftheProgramme’sMs.“Cat”whowasobserved advisingstudentsoncorrecttablewareplacement andservingtechniques.ListeningtoMembersatmy table,theRisottoandDuckLegconfitreceived impressivecomments.Possibly,andmostsurprising, wasacoursenotonthemenu.Itsservicelookedlike platedfireflieswereabouttolandatourplaces! DefinitelyauniquepresentationastinyLEDlights backlitanicecruciblecontainingalittlesgroppino(a delicioussorbet,withatouchofspirits).Really impressive!

evidenceinthekitchen,supportingandencouraging hisstudentculinaryteam.ItwasclearthatRobwas lookingforexcellenceinthefoodpreparationand presentation,andhecertainlyreceiveditfromhis students.

DuckLeg.

Icannotspeakaboutthedessertorthechocolate Migniardise,aswhileIwasotherwiseoccupied,my dinnerpartnerhelpfullyateboth,andhisdelighted smilesaiditall.Commentsonthewinesindicated thattheVouvray,PecorinoandShirazwereexcellent pairings.

Ateamoften,includingtwoadvisors,delivereda menuthatwoulddocredittoanyrestaurantinthe city.Thisreflectsthehugeadvantagethesestudents have,inreceivingsuchhighqualitytrainingfrom Instructorswhoareskilledprofessionals,withmany yearsofindustryexperiencebehindthem.The studentswereresponsivetoquestionsabout ingredients,theirmenucreationsandquicklysought theanswers,whenaskedsomethingthattheydid notknow.

OurparticularthanksgotoProgrammeChair,David Lang,andtoRobert(Rob)Budlong,CulinaryArts ChefInstructor.Rob’spresence,waswellin

Dessert.

Asisourcustom,anAccolade,includinghighlights ofthemenuwasgivenbytheBailliandBailliage MemberandMaîtreRôtisseur,CastroBoateng,who hasanimpressivelistofcreditstohisandhis restaurant’snamealsoaddressedthestudentsin culinaryteam.Heencouragingthemtocontinuewith theirculinarystudies,tolearnandworkhard,and toldthemthattheycanachievesuccessand satisfactionintheirprofessionthatcanfarexceedhis own.Itwasclearthatthemessagewashavinga seriousimpactonthestudents,asalleyeswere focussedonCastroandheadswerenodding.The applauseafterwardswasgenuineandheartwarming. MaîtreCastrothenpresentedCertificatesof Appreciationtoeachoftheculinaryteammembers.