La Chaine in Canada September 2021 by chaine canada

LA CHAINE in Canada

VOLUME 20 – ISSUE 1 SEPT 2021

Bailliage du Canada -

Celebrating 60 Years JOIN US IN WINNIPEG – NATIONAL MEETING 2021 IN THE NEWS – 2021 INTERNATIONAL DATES PAST CANADIAN EVENTS – FROM COAST-TO-COAST

World Chaine Day Highlights From Across Canada KENNETH TITCOMB PROFILE, GRAND OFFICIER MAÎTRE RÔTISSEUR HONORAIRE

CONTENTS

SOMMAIRE

Note from Bailli Délégué

Un mot du Bailli Délégué

Bailliage du Canada —Chapître du Canada 2021 National Meeting (Winnipeg, October 21 – 23, 2021)

Bailliage du Canada — Chapître du Canada 2021 Réunion du Conseil National (Winnipeg du 21 au 23 octobre 2021)

A 60 Year History of the Chaîne in Canada

60 ans d'histoire de la Chaîne au Canada

Your Host Hotel — Inn at the Forks & Spa

Votre hôte Hôtel — Inn at the Forks & Spa

World Chaine Day across Canada

Journée mondiale de la chaîne à travers le Canada

Gus Koenigsfest — International Young Chefs Competitor

Gus Koenigsfest — Concurrent international des jeunes chefs

The National Young Chefs Competition

Concours National des Jeunes Chefs Rôtisseurs

Professional Spotlight – Kenneth Titcomb

Professionnels en vedette - Kenneth Titcomb

IN THE NEWS — 2021 International Dates

LES NOUVELLES — Dates internationales 2021

La Chaîne — Coast-to-Coast

La Chaîne — d'un Océan à l'autre

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

Note from the Bailli Délégué

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

Dear Canadian Member of la Chaîne des Rôtisseurs, Vive la Chaîne! Vive la camaraderie! With this first newsletter of our 2021 year, delayed by the pandemic, I believe we continue on course to restoring all that we love about la Chaîne. Since our last newsletter in December 2020, Bailliages across Canada have celebrated, where possible given local situations and regulations, the 2021 World Chaine Day and conducted local events despite all that Covid threw at us. Our local Conseils and members have embraced Zoom technology, conducted “Wine Bingos”, offshore cooking classes, pre-packaged fine dining dinners ready to prepare, serve and enjoy with other members. Most Bailliages have been able to host “live” events, albeit with adjustments necessary to keep everyone safe. The ingenuity of our membership never ceases to amaze me! This current issue is packed with examples from the past year. Please take the time to read through it.

Manitoba Bailli Cameron Gray and the Grand Chapître team have been hard at work arranging some outstanding experiences for you, highlighting the best Winnipeg has to offer in dining, events and venues. They are looking forward to sharing dinearounds, the Welcome Reception, tours of local Winnipeg venues, and the pinnacle of every Grand Chapître weekend: the Grand Reception and Gala Dinner. Of course, the weekend will be highlighted as always with the awards ceremony for our National Jeune Chefs competition, and the inductions, promotions and awards for all the members of the Manitoba Bailliage.

Now, on behalf of the National Conseil of the Bailliage du Canada, it is my pleasure to invite you to Winnipeg, the Capital City of the province of Manitoba, to celebrate the 60th Anniversary of our Canadian Bailliage at our Grand Chapître.

I look forward to seeing you in Winnipeg and reexperiencing the camaraderie de la table la Chaîne allows us all.

Vive la Chaîne! 3

Join Us in Winnipeg for a 60 Year Celebration!

Bailliage du Canada – Chapître du Canada 2021 (October 21 - 23, 2021)

A prairie sunset overlooking downtown Winnipeg. photo credit: Dan Harper Photography

Editor’s Note: Due to the on-going Covid-19 pandemic, the 2020 National Meeting originally scheduled for Winnipeg was cancelled. However, in true Chaîne fashion, the National Executive will be holding our 2021 National Meeting and Canadian JeuneChefs Competition in Winnipeg during the weekend of October 21 – 23, 2021. We repeat this profile ofWinnipeg, it’s history and all it has to offer in this latest edition of La Chaîne in Canada. s the capital of Manitoba, Winnipeg is home to the famous street corner of Portage and Main, known as possibly the “windiest corner on the continent. The city is overflowing with venues for the arts and culture, museums – such as the Canadian Museum for Human Rights, Canada’s Royal Winnipeg Ballet, theatres, festivals, music and dance, sports, and more. From The Forks National Historic Site which has its own river walk, shops and green space, to The Canadian Museum for Human Rights, the Royal Canadian Mint and the stunning urban forest setting of the Assiniboine Park, Winnipeg is a city with much to offer.

Considered the geographical center and gateway to Eastern and Western Canada, Winnipeg derives its name from the Cree word of “win” for muddy and “nippee” for water. An aboriginal trading centre prior to the arrival of the Europeans, Winnipeg was at the heart of the country’s fur trade and instrumental in developing Canada’s gateway to the west. The first

permanent settlement occurred in 1812 when a group of Scottish crofters arrived, and it became a trading post for the Hudson’s Bay Company in 1870. In 1873, Winnipeg was incorporated as a city with a population of 1,869.

The historic corner of Portage and Main in the early 1900s. photo credit: Western Canada Pictorial Index collection

The city saw a 30-year period of growth and prosperity with the arrival of the Canadian Pacific Railway in 1885, becoming a financial centre in Western Canada thanks to a flood of immigrants, high wheat prices and improved farming techniques. Today, Winnipeg is a culturally diverse city with about 100 languages and nationalities represented throughout the region.

Take a moment to visit the Manitoba Legislative Building and view “The Golden Boy” (official name: Eternal Youth), a statue perched facing North on the dome, arguably Manitoba's best-known symbol. It stands 5.25 metres (17.2 feet) tall from the toe to the top of the torch and 4.27 metres (14 feet) from head to toe. It weighs 1,650 kilograms (3,640 lb), and the top of his torch is 77 metres (250 feet) above ground.

Riverwalk - Winding along the Assiniboine River from the legislative grounds on past The Forks and on to the Red River. photo credit: Ruehle Design

Portage and Main today. photo credit: Grajewski fotograph inc.

Winnipeg’s rich history is reflected in its architecture, its surroundings and its people. A stroll along its boulevards or Riverwalk reveals streets lined with architecture combining relics of days gone with modern buildings that sparkle with innovation.

Golden Boy. photo credit: Dodgie Dator Royal Canadian Mint. photo credit: Merlin Braun.

When that project was cancelled, the local engineering firm that built the bridge used it to cross the CPR yards along Arlington Street. The bridge’s intriguing design includes a steep incline and traffic light at its apex.

The Exchange District, National Historic Site and North America's most extensive collection of turn-of-the-last-century architecture. photo credit: Brent Bellamy.

Designated a National Historic Site, the 30-block Exchange District is packed full of stunning turn-ofthe-last-century architecture, with its rich collection of turn-of-the-century terracotta and stone-cut buildings, a collection unrivaled anywhere else in the world. At the turn of the century, Winnipeg was known as the “Chicago of the North” because of its modern skyscrapers influenced by the Chicago style of architecture. In fact, the Union Bank tower built in 1904 was Western Canada’s first skyscraper. Currently, the building is undergoing a renaissance as it is transformed into student housing and the culinary institute for Red River College.

Polar Bears at Assiniboine Park Zoo. photo credit: Assiniboine Park Conservancy

Amidst the bustle of the city, you will discover peaceful green spaces that put you in touch with nature. Winnipeg has the largest, mature urban elm tree forest in North America with approximately 170,000 elms. More than 60,000 of these trees are on public boulevards, providing graceful arched cover over many neighbourhood streets. The Assiniboine Park Zoo is home to the Journey to Churchill Exhibit, bringing those worldfamous polar bears right into the city. The project also includes the International Polar Bear Conservation Centre — a transition centre for polar bear cubs in need of rescue — one of the most significant projects in North American zoo history. The Canadian Museum for Human Rights

Turn-of-the-last-century buildings highlight Exchange streetscape. photo credit: Brent Bellamy

Other examples abound. Winnipeg’s Union Station was designed by the same architects responsible for Grand Central Station in New York City. The Arlington Street Bridge, located in the heart of Winnipeg, was originally meant to span the Nile River in Egypt.

photo credit: Aaron Cohen

Designed by architect extraordinaire Antione Predock, Canada’s newest, most eye-catching attraction dominates the Winnipeg skyline, shining like a beacon. Inside an immersive experience that you can’t possibly shake awaits as 11 powerful, interactive and awe-inspiring exhibits gradually climb to the CMHR’s pinnacle, the Tower of Hope (which provides a stunning view of the city). An ambitious museum meant to foster dialogue and promote change for a better world, the CMHR provides a stirring account of the human experience unlike anything you’ve ever witnessed.

Sensational shopping and diverse culinary options await, including large patios overlooking the river, ethnic eateries, an organic bakery, and sumptuous fine dining and family-friendly restaurants. Activities abound at the forks where you can stroll the riverwalk, hop on a water taxi, take in 6,000 years of history, gaze upon wild prairie gardens and watch tricks at the urban skateboard plaza.

Gallery and food court at The Forks. photo credit: Eric Jones

The Canadian Museum for Human Rights. photo credit: Aaron Cohen

A City of Distinct Neighbourhoods Known for its green spaces and access to outdoor activities, the city features more than 1,100 restaurants as well as numerous attractions, museums, theatres, sports venues and nightspots.

Academy Road is one of Winnipeg’s premier destinations for upscale boutiques, unique gift stores and gourmet specialty shops. Here you will find designer clothing, exceptional glassware, decadent chocolates, exotic teas and coffee blends, European shoes, fine wines and much more. Once known as Winnipeg’s “Little Italy,” Corydon Avenue now features a wide array of cuisine from regional fare to Japanese to Indian and, of course, classic Italian. Whether stopping for a quick espresso or out for a night on the town, Corydon Avenue is sure to delight all of your senses.

The Forks National Historic Site at the junction of the Red and Assiniboine rivers. photo credit: Ron Garnet and Airscapes.

Recently voted the best public space in Canada, the 53-acre site at The Forks is a vibrant tourist destination that offers endless stories to tell.

Relaxing on one of the many patios lining Corydon Avenue. photo credit: Juncutta International

GRAND CHAPITRE DU CANADA 2021 Calendar of Events

Celebrate our 60th Anniversary! Thursday, October 21 Dine-Arounds Acadian Caviar & Champagne/Sparkling (Inuit Art Centre, Qaumajuq - in the Winnipeg Art Gallery) Pizzeria Gusto St. Charles Country Club

Friday, October 22 Bailli Lunch Inn at the Forks & Spa Welcome Reception Inn at the Forks & Spa

Saturday, October 23 Tours Tour of Canadian Museum of Human Rights Tour of Canada’s Royal Winnipeg Ballet

Induction Ceremony and Grand Chapître Gala Breezy Bend Country Club

For Full details on times, pricing, locations and more, click here for the Grand Chapitre Registration Form! 8

A Brief History of the Confrérie de la Chaîne des Rôtisseurs Bailliage du Canada M, Jean Valby, fondateur de la Chaîne, rencontre Fulgence Charpentier en 1952. Une amitié lie les deux gastronomes et prépare les bases du futur Bailliage du Canada. M. Fulgence Charpentier, journaliste puis ambassadeur, est à l’extérieur du Canada et ne peut s’en occuper. Aussi, M. Valby demande à M. Paul Widmer, membre de la chaîne, de créer un Bailliage au Canada. Une première rencontre a eu lieu avec M. Robert Hollier et M. Jean Phisel de l’Office de Tourisme Français. En novembre 1960, le Comité Fondateur regroupait les noms suivant : Rolland Douville, Marcel Baulu, Charles Larivée, Max Rupp, Gérard Delage, Bernard Hurtubise, Pierre Bureau, John Schaerer, Robert Hollier, René Désilets, Charles Smith, Max Siegmann, Ernest Riedi, Yvan Sabourin et Paul Widmer. Au cours d’un Grand Chapitre à New York (28 au 30 mars), M. Rolland Douville fut intronisé Bailli délégué du Canada. Le 1er mai 1961, M. W.J.R. Goldie, manager du Toronto Club, fonde le Bailliage de Toronto, et organise le premier dîner du Bailliage de Toronto à l’Hôtel Royal York. A cette époque, ce bailliage relevait de New-York. Le Premier Chapitre du Canada a eu lieu à Montréal, le 18 mai 1961 à l’Hôtel Hilton Le Reine Elizabeth, sous la présidence d’honneur de Monsieur Raymond de Boyer de Sainte-Suzanne, Consul-Général de France. M. Rolland Douville, bailli délégué du Canada, a procédé aux intronisations de nouveaux membres. Le Chef John Shaerer a réalisé le menu:

Au Menu du 18 mai 1961

Jean Valby, founder of the Chaîne in Canada, first met Fulgence Charpentier, journalist and ambassador, in France in 1952. A friendship grew between the two gastronomes, preparing the foundation for the Bailliage du Canada. As Mr. Charpentier was residing outside Canada at the time, Mr. Valby asks Paul Widmer, a Canadian member of the Chaîne, and his partner Ernest Riedi to set about trying to create a Bailliage in Canada. A first meeting was held with Mr. Robert Hollier and Jean Phisel at the French Tourism Office in Montreal. By November 1960, the Founding Committee had grown to include the following names: Rolland Douville, Marcel Baulu, Charles Larivée, Max Rupp, Gérard Delage, Bernard Hurtubise, Pierre Bureau, John Schaerer, Robert Hollier, René Désilets, Charles Smith, Max Siegmann, Ernest Riedi, Yvan Sabourin and Paul Widmer. During a Grand Chapître in New York City (March 28-30), Mr. Rolland Douville was intronized as the first Bailli Délégué du Canada. On May 1, 1961, Mr. W.J.R. Goldie, manager of the Toronto Club, founded the Bailliage de Toronto, and organized the Bailliage’s first dinner at the Royal York Hotel. At that time, it fell within the Bailliage de New York. The first Chapître du Canada was held in Montreal, May 18, 1961 at the The Queen Elizabeth Hilton Hotel, chaired by Monsieur Raymond de Boyer de SainteSuzanne, Consul-Général de France. M. Rolland Douville, as Bailli Délégué du Canada, inducted the first new members for the fledgling Bailliage while Chef John Shaerer organized that initial menu. Menu 18th May 1961

Médaillons de homard

Canard à la broche

Filet mignon aux splendeurs du Périgord, …

Accompagnés des vins suivants: Meursault 1955, Château Franc-Mayné 1952, Vosne Romanée 1955, et pour le dessert, un Taittinger Blanc de Blancs 1953

Accompanied by the following wines: 1955 Meursault, Chateau Franc-Mayne 1952, Vosne Romanée 1955, and for dessert, a Taittinger Blanc de Blancs 1953

The Chaine in Canada . . . The Early Days – In Photos Source – Bonne Table et Tourisme magazine.

M.G. Rolland Douville, Bailli Délégué du Canada intronise M. Max Siegmann, Maître Rôtisseur.

Au Bailliage du Canada (de gauche à droite), M. Max P. Rupp, Archiviste; M.G. Rolland Douville, Bailli Délégué; M. John Schaerer, Chef des cuisines des Hôtels Hilton; M. Marcel Baulu, Conseiller Gastronomique; M. Paul Widmer, Maître Rôtisseur.

Garnet Page inducts Bailli Délégué du Canada Honoraire David Tétrault at December 1993 Banff Springs Hotel Chapître dinner.

Jane Ruddick PhD - Bailli Provincial; Jean Phisel; and Chef Albert Schnell.

BAILLIAGE DU CANADA BAILLIS DÉLÉGUÉS 1961 – Rolland Douville 1963 – Max Siegman 1966 – S E Fulgence Charpentier 1991 – Clark Campbell 1994 – Sen. Normand Grimard 2003 – Hayo Maier 2007 – David Tétrault 2019- Tony Catanese

Your Host Hotel The Inn at the Forks & Spa At the center of the city where the Assiniboine River meets the Red River, lies The Forks - one of Canada's top tourist destinations. A meeting place for over 6,000 years. Indigenous peoples traded at The Forks, followed by European fur traders, Scottish settlers, railway pioneers and tens of thousands of immigrants. Over the last 30 years, the Forks has been transformed. Formerly an abandoned rail yard, natural prairie lands, history, culture, authentic shops and local food now all connect here to create a special and distinct, allseason gathering and recreational place. Over 4 million visitors now come to The Forks each year and more than 1,200 people work on the site. The Inn at the Forks & Spa.

The Lobby Overview of the Forks area.

Come Explore the Hotel Where the Rivers Meet This ambiance inspired a reinvented luxury boutique hotel experience nestled in the heart of downtown Winnipeg: The Inn at the Forks & Spa. The style is inviting, upscale and impressive. Artistic ambience flows through every part of the hotel from the rustic Canadiana dining experience at SMITH, to the natural warmth of Riverstone Spa, and the luxurious custom design of the refined guestrooms and suites. The best of Winnipeg is right here at our doorstep. 12

True Luxury in Natural Surroundings Riverstone Spa at Inn at the Forks is a sophisticated sanctuary in the centre of the city, which offers unparalleled spa services in a serenely stunning environment. Within a contemporary luxury setting, every treatment at the Riverstone Spa is focused on naturally harmonizing and connecting your mind, body and spirit.

Your ultimate hotel experience starts here. Refined in style, the Inn at the Forks features crafted custom designed rooms and suites with the perfect synthesis of luxury, sophistication, comfort, and convenience. Escape the everyday and retreat into our luxurious beds, or connect seamlessly with complimentary WIFI and convenient bedside USB ports. Signature custom blown glass vanities are the feature of the bathroom, along with exclusive locally-made Riverstone Spa amenities. Guestrooms include a mini-fridge with beer, wine and snacks for purchase, complimentary filtered water service, and the best views of the downtown Winnipeg Skyline and the Canadian Museum for Human Rights, or of the Red River and The Forks.

Smith Restaurant Smith Restaurant at the Inn at the Forks brings comfort to great company and great food, in a rustic and modern space inspired by local influences.

Riverstone Spa

Featuring an open-concept kitchen, modern design and a menu built on craftsmanship and a dedication to the finer points, Smith celebrates the truth of honest food created from the diversity of the lands and waters of Canada.

The Forks Market Located just steps from Inn at the Forks and now home to a vibrant and deliciously eclectic food hall, The Forks Market features the best in local offerings on the main floor and fantastic local maker and retail options on the second floor. What is now The Forks Market was once horse stables and haylofts in the height of the Winnipeg’s railway days.

CONTACT HOTEL DIRECTLY TO RESERVE

The Common craft beer and wine kiosk is located in the newly renovated Food Hall. They have 20 craft beer and 20 wines available by the glass or in flights. Their beer listing is always changing, so there is always something new to try. The wine list is curated by top female sommelier, Véronique Rivest. 14

75 Forks Market Road Winnipeg, Manitoba R3C 0A2 Phone: 204.942.6555 Toll-free: 1.877.377.4100 E-mail: info@innforks.com

Celebrating World Chaîne Day 2021! Saturday, April 24th

La Chaîne des Rôtisseurs has a well-established international tradition of designating one day of the year (April 24 for 2021) as World Chaîne Day. Members have, in the past, gathered together at a member restaurant or establishment to enjoy a formal dinner event on the Day — specially prepared to celebrate the joys of the table, culinary creativity and good fellowship. With the on-going pandemic, new and innovative ways have been

required around the world to celebrate the day, whether individually at home or in small groups, depending on the regulations in force locally. This year’s Day featured a new component - a menu theme with at least one dish with a common ingredient: Egg.

Bailliage de la Nouvelle-Ecosse Bailli Honoraire Josie and Chargé de Missions Honoraire Remy Richard’s planned celebration dinner and the Bailliage’s weekend getaway both fell victim to the pandemic. No matter, Josie and Remy took their inspiration from Spain, the last EU

country they visited prior to the WHO declaring a pandemic. for their World Chaine day dinner. They enjoyed “Escargot a la Remy”, “Paella mixta a la Josie” and “Leche Flan (a Spanish / Filipino version of egg custard)” for dessert

Remy and Josie Richard.

“Paella mixta a la Josie”..

Bailliage de Montreal Bailliage de Montréal Enjoys "Virtual Gastronomic Delight“ (Submitted by Jacques Larreur, Bailli) The Bailliage de Montréal has a long and storied history within La Chaîne des Rôtisseurs in Canada. Site of the inaugural Chapître du Canada on May 18, 1961 at The Queen Elizabeth Hilton Hotel (as it was then known), and chaired by Monsieur Raymond de Boyer de Sainte Suzanne, ConsulGénéral de France, the newly intronized Bailli Délégué du Canada M. Rolland Douville inducted the first new members for the fledgling Bailliage du Canada. Chef John Shaerer organized the menu for that initial Gala. Now 60 years later, the Montréal Bailliage held its first on-line event, recognizing and maintaining the formality and comradery of World Chaîne Day in its time-honoured fashion, while respecting the Covidrelated regulations and expectations of the Québec provincial government. Today’s Fairmont The Queen Elizabeth Executive Chef Baptiste Peupion, Maître Restaurateur and his team prepared, and helped to deliver, an extraordinary “take-out gastronomic feast” for 20 participants. Each household’s meals were carefully packaged in freezer boxes to take home! These included clear, detailed instructions on how to prepare and re-heat each course along with fresh herbs and specially selected accompanying wines.

Components in their freezer box. Composantes dans leur boîte de congélation.

Chef Peupion at the Bailliage de Montréal at The Fairmont Queen Elizabeth re-opening Gala (2017). Le Chef Peupion au Baillage de Montréal, au gala de réouverture du Fairmont Le Reine Elizabeth (2017). The wines and fresh herbs. Les vins et herbes fraîches.

Queen Elizabeth sits at the center of Montréal’s vibrant cultural and commercial district. Located above the train station; connected to the extensive underground city of thousands of boutiques, restaurants and cafés; and within walking distance of sports and cultural attractions, the hotel reflects the distinct elegance and charm of Montréal.

Ready to be prepared. Prêt à être préparé.

Executive Chef Baptiste Peupion, The Fairmont Queen Elizabeth. Chef exécutif Baptiste Peupion, Fairmont Le Reine Elizabeth.

Attendees listen as course is outlined. Les participants écoutent la description des plats.

Executive Chef Peupion joined the hotel in March 2016, helping to heighten and transform the culinary experience as part of the renovation of the iconic property. Closed for more than a year and reopening in 2017 after a total investment of $140 million, the Bailliage de Montréal was pleased to hold a Gala at that time celebrating the re-opening, welcoming back this key component of the hotel and restaurant scene in the City. Fairmont The

Bringing over 20 years of experience in the culinary field to Fairmont The Queen Elizabeth, Chef Peupion is one of only 500 chefs around the world (and only 6 in Québec) to hold the prestigious title of “Maître Cuisinier de France”. Before moving to Québec in 2013, he held the position of Chef de Cuisine at the Shangri-La Hotel in Paris. In 2007 and 2008, he collaborated with Alain Ducasse, becoming the youngest Chef to head his Paris restaurant, Rech, when he was only 29 years old. He has worked in several Michelin-starred restaurants, including Le Louis XV at Hotel de Paris in Monaco and the Hotel de Crillon in Paris. Throughout his career, he has worked around the world including in the United Kingdom, the United States, Australia and Hong Kong. 17

With the courses prepared and ready, members joined on-line from each household via Microsoft Teams Group Chat Software to enjoy and discuss the dinner. Montreal Bailli Jacques Larreur “Hosted” the event and delivered the accolade, while Bailli Honoraire, and former Fairmont Queen Elizabeth Director, Food and Beverage, Michel Busch, expertly commented on each course and the accompanying wines. Thanks to David Connor, Maître Hotelier, Regional VP, Fairmont Hotels & Resorts Eastern Canada, Michel Busch, and Ginette Phisel, Argentier du Montreal for helping to organize the event.

Dessert.

World Chaine Day 2021 "Virtual Gastronomic Delight“ The Fairmont Queen Elizabeth Apéritif Amuse bouche.

Champagne blanc, Moët & Chandon Imperial Brut (375 ml) au Ruffino Proscecco (750 ml)

Amuse bouche Trois canapés Signature Fairmont Le Reine Elizabeth

Entrée Charlotte de homard, pommes vertes et estragon

Plats principaux Feuilleté de joues de veau, sauce crémeuse aux morilles et à l’échalote grise Ballotine de caille au foie gras, champignons sauvages, bettes a carde et sauce Albufera

Dessert Le fameux Contrarie du Fairmont Le Reine Elizabeth

Accord mets et vins Meinklang Kontakt 2020, Autriche Masi Costasera Amarone dell Valpolicella Classico 2013, Italie Feuilleté de joues de veau.

[EN FRANCAIS] Le Baillage de Montréal savoure un « délice gastronomique virtuel » (Soumis par Jacques Larreur, Bailli)

Le Baillage de Montréal a une longue et riche histoire au sein de La Chaîne des Rôtisseurs au Canada. Site du premier Chapître du Canada le 18 mai 1961 au Queen Elizabeth Hilton Hotel (comme on l'appelait alors), et présidé par Monsieur Raymond de Boyer de Sainte Suzanne, ConsulGénéral de France, le Bailli Délégué du Canada nouvellement intronisé M. Rolland Douville a intronisé les premiers nouveaux membres du tout nouveau Bailliage du Canada. Le Chef John Shaerer a organisé le menu de ce gala initial. Aujourd'hui, 60 ans plus tard, le Bailliage de Montréal a tenu son premier événement virtuel, reconnaissant et préservant la formalité et la camaraderie de la Journée mondiale de la Chaîne à sa manière traditionnelle, tout en respectant les réglementations de la COVID-19 et les attentes du gouvernement provincial du Québec. Le Chef exécutif actuel du Fairmont Le Reine Elizabeth, Baptiste Peupion, Maître Restaurateur et son équipe ont préparé et aidé à livrer un extraordinaire « festin gastronomique à emporter » pour 20 participants, les repas de chaque ménage soigneusement emballés dans des boîtes de congélation à emporter à la maison! Ces boîtes comprenaient des instructions claires et détaillées sur la façon de préparer et de réchauffer chaque plat avec des herbes fraîches et des vins d'accompagnement spécialement sélectionnés. Le Chef exécutif Peupion a rejoint l'hôtel en mars 2016, contribuant à intensifier et à transformer l'expérience culinaire dans le cadre de la rénovation de la propriété emblématique. Fermé pendant plus d'un an avant de ré-ouvrir en 2017 après un investissement total de 140 millions de dollars, le Bailliage de Montréal a eu le plaisir de

tenir un gala à l'époque pour célébrer la réouverture, en accueillant à nouveau cet élément clé de la scène hôtelière et de restauration dans la ville. Le Fairmont Le Reine Elizabeth se trouve au centre du quartier culturel et commercial de Montréal. Situé au-dessus de la gare; connecté à la vaste ville souterraine de milliers de boutiques, restaurants et cafés; et à distance de marche des attractions sportives et culturelles, l'hôtel reflète l'élégance et le charme distinctif de Montréal. Ayant plus de 20 ans d'expérience dans le domaine culinaire, le Chef Peupion est l'un des 500 chefs au monde (et seulement six au Québec) à détenir le prestigieux titre de « Maître Cuisinier de France ». Avant de déménager au Québec en 2013, il a occupé le poste de Chef de Cuisine à l'hôtel Shangri-La à Paris. En 2007 et 2008, il a collaboré avec Alain Ducasse, devenant le plus jeune chef à la tête de son restaurant parisien, Rech, alors qu'il n'avait que 29 ans. Il a travaillé dans plusieurs restaurants étoilés Michelin, dont Le Louis XV à l'Hôtel de Paris à Monaco et l'Hôtel de Crillon à Paris. Tout au long de sa carrière, il a travaillé dans le monde entier, notamment au Royaume-Uni, aux États-Unis, en Australie et à Hong Kong. Une fois les plats préparés et prêts, les membres de chaque foyer se sont joints en ligne via le logiciel de discussion de groupe Microsoft Teams pour profiter du dîner et en discuter. Le Bailli Jacques Larreur de Montréal était responsable de l'événement et a livré l’accolade, tandis que le Bailli Honoraire et ancien directeur de la restauration du Fairmont Le Reine Elizabeth, Michel Busch, a livré son expertise sur chacun des plats et vins qui les accompagnaient. Merci à David Connor, Maître Hôtelier et Vice-Président Régional des Hôtels Fairmont de l’Est du Canada, Michel Busch et à Ginette Phisel, Argentier du Baillage de Montréal pour leur aide à l'organisation de l'événement.

Bailliage du Manitoba Barry Burdeny Celebrates World Chaîne Day As is his habit, Barry Burdeny spent World Chaîne Day enjoying a special luncheon menu. He shared a few photos with us.

Goldeye.

The table awaits.

Main course was Risotto Verde (sweet pea emulsion for the base), with mussels, cherry tomatoes and sea bream pieces.

To start, bone marrow soup with tripe. Dessert was a piece of fudge with a slip of lemon purée and a dollop of caramel ice cream.

Tony Catanese, Bailli Délégué du Canada at Yujiro

Assorted hard cheese with sesame lavish. Tony with Chefs Billy Lai and Ed Lam, Yujiro Japanese Restaurant.

Barry with one of his paintings “Prairie Afternoon With Thunderstorm “.

The kitchen brigade.

Gerry and Michelle Hagglund toast World Chaine Day

Bailliage de l'Alberta Nord Edmonton Bailliage Enjoys "Virtual Chaine Day Dinner“ (Submitted by Harjeet Singh Mehdwan, Bailli) The Bailliage de l'Alberta Nord in Edmonton celebrated World Chaine Day with an event unlike anything we had ever done before. Due to the Provincial restrictions in place, gathering for a dinner was not a possibility so the Bailliage Executive came up with a plan to hold a virtual dinner. This would allow the members to share their common interest of good food, wine and camaraderie on line in the comfort of their own home.

creamy parsnip puree, a roast root vegetable borek with wine jus complemented the Argentinian Malbec and Cabernet blend. All the members were also able to enjoy a variety of cheese before the dessert, a masterpiece of a Dark Chocolate mousse cake with chocolate biscuit embedded in a rich chocolate crémeux and topped with salted caramel ganache and powdered raspberries!

World Chaine Day 2021 "Virtual Chaine Day Dinner“ Ernest’s Dining Room, NAIT Seared Scallops Spinach purée, corn velouté, crispy double smoked bacon, scallop powder

Red Wine Braised Alberta Beef Short Rib Smoked gouda and caramelized onion potato pavé, parsnip purée, Roasted root vegetables, Red wine beef jus, parmesan parsley tuile

Cheese Board Prima donna, Manchego, Stilton, Dried Berries, Rhubarb preserve, Bread crisps

Dark Chocolate Mousse Cake Salted caramel ganache, Chocolate Cake, Cocoa sable, Chocolate crémeux, Chocolate sauce, Powdered raspberry

Ernest’s dining room at NAIT, a student run facility that provides hands on training for aspiring chefs, served as the host venue. A four-course menu was created, paired with two bottles of wine, a white and a red. As April 24 is also Sauvignon Blanc Day, the obvious choice was a Marlborough Sauvignon Blanc which paired perfectly with the Seared Scallops on a bed of spinach puree, sweet corn velouté, crispy double smoked bacon and dehydrated scallop powder providing that extra punch of flavor! The main course of braised beef ribs with smoked gouda and caramelized onion & potato pave,

Ready for the event.

Because of the nature of the event, all the food had to be cooked, cooled, packaged and then picked up by the participating members from a designated parking stall outside the school. There was a time window of two hours for pickup where the members had to come and park, call the number provided and the masked service staff delivered the food hamper to their vehicle for a contactless delivery.

The wines for the evening.

Each member was provided with a printed menu, notes on the wine pairing along with the notes on how to reheat and plate every single component or every course. As if this was not enough, the Chef made a YouTube video explaining every dish and how to reheat and plate everything and that video link was also e-mailed to the members. A Zoom meeting account was created and the link e-mailed to participating members so all could be logged on for our virtual dinner gathering.

Beef Short Rib with the Malbec.

While we all hope that the pandemic will abate and we all can get together soon, it was a good effort and made us realize how we can adapt to a situation and make it work in our favor. Scallops served with the Sauvignon Blanc.

Bailliage de Vancouver Vancouver Takes a Virtual Visit to Spain! (Submitted by Ann Collette, Bailli) We may not be able to travel to Spain, but that doesn’t mean we can’t enjoy this historic and magical land. The Vancouver Bailliage spent World Chaîne Day on Zoom celebrating the Food, Wine & Music of beautiful Spain, featuring classic Spanish cuisine (as a take-out boxed menu) and wine prepared by Bodega on Main – one of Vancouver’s most iconic Spanish restaurants – with a private online performance by renowned Spanish flamenco guitarist Juan de Marias. The event was a sell-out, with 50 participants. In light of Covid restrictions, Bailli Ann Collette along with Conseil members Owen Wright and Clement Lau hand-delivered the food and wine to all participants.

Francisco Rivas had been the co-owner of La Bodega, a Vancouver institution for 43 years from 1971 to 2014. Growing up in the kitchen with his father influenced Paul to foster an interest in cooking, and combined with reading cookbooks on Spanish cuisine as a youngster, lead him to become a top graduate of the Pacific Institute of Culinary Arts. Bodega on Main’s vintage interior decor with handcrafted bar stools and custom designed leather seating is a nod to the old La Bodega, outfitted with an updated, eclectic vibe more fitting of the restaurant’s location on Main Street in Vancouver. Vintage artwork and lighting fixtures paired with antique accents reminds patrons of the family’s deep culinary roots in Vancouver.

Preparing to deliver the Bodega on Main “packages”.

A virtual World Chaîne Day visit to Spain.

The chef at Bodega on Main put together a spectacular “sip and savour” assortment of Spanish charcuterie, cheese, bread and savoury accompaniments – to enjoy with an equally delicious Spanish wine as selected by Bodega’s sommelier. Opened in 2015 by siblings Paul and Natalie Rivas, Bodega on Main follows their father’s (Francisco Rivas) tradition of serving authentic, delicious Spanish tapas for decades.

Getting ready at Bailli Ann Collette’s home.

Spanish charcuterie, cheese, bread and savoury accompaniments.

Juan de Marias. [Photography courtesy of Sue Danahy]

World Chaîne Day 2021 "A Taste of Spain“ Bodega on Main Cured Meats (Spain) Serrano ham (cured Spanish ham) Salchichón Ibérico (Iberian cured pork) Chorizo Ibérico (dry cured pork sausage) Bellota (acorn-fed 100% Ibérico ham)

Cheeses (Spain) Bailli Ann Collette welcomes attendees.

Juan de Marias (appearing courtesy of Collette Parsons Coren) played three 20-minute sets throughout the evening. He also talked about Spanish music and culture as well as his own background. Born in Barcelona, Spain, Juan trained in classical and flamenco guitar with renowned teachers in Barcelona, Madrid and Jerez. He has worked as a soloist, accompanist and arranger with numerous artists in flamenco, jazz, Latin-American folklore and Eastern music, performing in Spain, UK, Chile, Canada and the U.S. during his career to date. His music has been performed in the prestigious Palau de la Música in Barcelona. A Canada Council award supported his professional research and study in flamenco guitar in Southern Spain, inspiring his first album ‘Mimbre’. A regular face in Canada’s Flamenco and Classical guitar circles, Juan lives in Victoria, BC. Further details can be found on his website awww.juandemarias.com.

Membrillo y Queso (Spanish blue cheese with quince jelly) Manchego Curado con Trufa (sheep’s milk cheese with black truffle) Manchego (sheep’s milk cheese, aged 12 months) Payoyo (goat's and sheep's milk) San Simón (smoked cow’s milk cheese)

Accompaniments Olivas (marinated mixed olives) Pearl onions (balsamic vinegar) Marconas (Spanish almonds) Guindillas (mild guindilla peppers in wine vinegar) Pepinillos (Spanish cornichons) Ajo asado (roasted garlic) Higos (dried Spanish figs)

Pan con tomate (bread with tomato and olive oil) Grill bread until toasted, remove from the skillet (or broiler), spread tomato purée, drizzle with olive oil and then sprinkle salt, to taste.

The Wine – 2014 PRIMA (Toro) Aged for 12 months in oak by Bodega San Roman, this is a special wine of great quality, featuring 80% Tempranillo and 20% Garnacha – two classic grape varieties from Spain. This is a full-bodied red wine – tannin refreshing, subdued acidity and dry, with a lingering finish.

International Jeunes Chefs Rôtisseurs Competitor Profile

Wishing Gus Koenigsfest well in Paris! Editor’s Note: While the International Jeunes Chefs Rôtisseurs Competition was cancelled for 2020 due to the on-going Covid-19 pandemic, the 2021 competition will now be held in Paris on September 25th. The competition will be staged at Le Cordon Bleu’s outstanding campus.Our best wishes to Gus in Paris and in his future endeavours moving forward. Since winning the Gold Medal and the Canada’s Chef Paul Mastalir Award for Kitchen Excellence at the Canadian National Competition two years ago in September 2019, Gus Koenigsfest, from Vancouver’s renowned Published on Main restaurant, has been waiting for his chance to compete on the International stage. Over that time, he has been working long and hard in the kitchen, training to test his culinary prowess against a field of as many as 20 other young chefs from around the world at the Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition. Now his wait is over! He will be travelling to the worldrenowned le Cordon Bleu school kitchens to compete in the 44th Concours International des Jeunes Chef Rôtisseurs Competition for a five-week

culinary course at le Cordon Bleu, and Wüsthof chefs’knives. Gus entered the Canadian National Competition under the mentorship of award-winning Executive Chef, and Vancouver Bailliage Vice-Conseiller Culinaire, Scott Jaeger of Burnaby’s The Pear Tree Restaurant.

From ‘helping’ his mom cook dinner at a young age to getting caught asleep in front of the T.V. on the Food Network after a ‘sick day’ from school, Gus Koenigsfest had a passion for cooking from a young age. Born and raised in North Vancouver, Gus always knew that this was what he wanted to do.

Bailli Honoraire Cindy Findlay presents the Chef Paul Mastalir Award for Kitchen Excellence to Gus Koenigsfest.

Gus is well prepared to meet the rigors and challenges of culinary competition. Over the next month he will continueto participate in a series of“black box” practices designedto help him further hone his creative and culinary skills.

Wüsthof professional carving knives

Gus got his first taste of a professional kitchen at the age of 15 at the Cactus Club Café, working as a dishwasher on weekends. Over time, he worked his way up through the line and his passion and drive to get better only grew. He loved the fast-paced, highpressure environment of the kitchen as well as the camaraderie among the staff.

In his last year of high school, Gus participated in the ACE-it program through VCC and the North Vancouver School District, spending afternoons earning the first step to his Red Seal. Through the program, Gus also had the opportunity to be a support member of Culinary Team Canada and go the 2016 Culinary Olympics in Erfurt Germany, where he would meet his current mentor and Vancouver Conseiller Culinaire, Chef Scott Jaeger of the Pear Tree Restaurant. Gus started to stage with Chef Jaeger while finishing his ACE-it program, andwhen a spot on the team opened up, he attained a fulltime position at the restaurant.

“Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.” In his almost three years at the Pear Tree, Gus competed at the regional Chaine competition twice, finishing as runner up the first time, and winning in his second attempt. He competed against other Pear Tree cooks both years. “Cooking against the people you work with every day adds an interesting aspect to the competition, where you’re practicing with the person that, in the end, you really want to beat. I think in a way it pushed me harder because I would see the plates they put up and think, ‘Wow, I need to step it up!’.” Gus has an approach to cooking that he thinks gives him an edge. “I always make it a focus to try to have the best time possible on the day. I think you cook better when you’re loose and happy, rather than being overly intense. That doesn’t mean I’m smiling ear to ear the whole time, but when I feel like things aren’t going right, I’ll take a second and realize that I’m doing what I

love. I had better enjoy it, or what am I doing here?”

Executive Chef Jan Hansen, Conseiller Culinaire du Canada Honoraire congratulates Gold Medallist Vancouver’s Gus Koenigsfest with his medal.

After his recent National win in Calgary, Gus is feeling more driven and inspired than ever. “It really is an honour to represent your country, and definitely something I never thought I’d have the chance to do. I’m so grateful to Chef Jaeger for all the work he puts in coaching and teaching me every day, as well as the whole Pear Tree staff for all the support. I’m looking forward to the adventures of the next year all around Canada, and hopefully I can bring it home for us again.”

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

Email David Tetrault at drtetrault@gmail.com

The 2019 National medallists (left to right) Eejay Chua (Bronze), GusKoenigsfest (Gold) and Nolan Moskaluk (Silver).

Concours National des Jeunes Chefs Rôtisseurs Winnipeg 2021 Four of Canada’s best young chefs will battle it out at this year’s National Jeunes Chefs Rôtisseurs on Friday, October 22 at Red River College’s state-ofthe-art Paterson GlobalFoods Institute, Exchange District Campus. The competitors include: Bailliage

Competitor

Sponsor

Nova Scotia

Ethan Green

The Half Shell Oyster & Seafood, Lunenburg

Manitoba

Riley Spitula

Elmhurst Golf and Country Club, Winnipeg

Calgary

Jordan Beaton Alloy Dining, Calgary

Vancouver

Leah Patitucci Mission Hill Winery, Kelowna

The Culinary Arts Program helps students develop introductory, advanced, and specialty culinary skills to prepare them to meet the challenges of an increasingly sophisticated and demanding hospitality industry. The program also offers courses in communications, computer applications, and introductory supervisory skills.

The winner of the Chaîne des Rôtisseurs gold medal will earn the right to represent Canada at the 2022 Concours International des Jeunes Chefs Rôtisseurs. Site of the 2013 National Competition the last time the National meeting visited Winnipeg, the College is Manitoba’s largest institute of applied learning and research, with more than 200 full and part-time degree, diploma and certificate options. These include Programs in the Culinary Arts; Hospitality and Tourism Management and Professional Baking and Pastry. Through hands-on learning opportunities and state-of-the-art instruction, students are prepared to become leaders in their fields — while also ensuring they can meet changing industry demands, and contribute to the province’s economic growth.

Red River College.

The Red River kitchen is frantic with activity (2013).

The first year of Hospitality and Tourism Management is designed to prepare students to work in hospitality and tourism businesses by providing courses aimed at developing a fundamental business and customer service background. Students study through classroom-based course work and lab-based lunchtime fine dining service in Jane’s, a student-run restaurant. Students also obtain certifications in first aid and It’s Good Business.

2013 National Winner, and 2014 International Gold Medalist, Rupert Garcia hard at work in the Red River kitchen.

While a one year exit-certificate is available, it is recommended that students complete a diploma to be most competitive after graduation. In the second year of the program, students will select a major in one of two areas: Hotel and Restaurant Management focusing primarily on developing skills to work in the food and beverage and accommodation areas of the tourism industry or Tourism Management concentrating on building skills in a variety of business models in a variety of Tourism sub-sectors including attractions, events and tourism services.

Chef Murakami, C.M., National Conseiller Culinaire Homoraire in 2013.

Thanks to our Sponsors: Wüsthof; Uniglobe Lexus Travel and Acadian Sturgeon and Caviar Inc. Want to support Chaine Canada's Jeunes Chef Rôtisseurs Competition? Kitchen judges Takashi Ito; Bernard Mirlycourtois; Patrick Hillis; and Cameron Huley in 2013.

Professional Baking is designed to help students develop the skills required for employment in entrylevel baking/pastry positions within a wide variety of establishments, learning how to produce commercial quantities of breads, rolls, sweet dough, plain and sweet pastry, Danish and puff pastry, cookies, shortbreads, cakes and desserts.

Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email David Tetrault, Foundation CEO at drtetrault@gmail.com

Canadian Professional Profiles

Kenneth Titcomb, Grand Officier Maître Rôtisseur Honoraire Kenneth sees a real connection between a passion for the Outdoors, extreme sports and the Culinary Arts. “Why are all extreme sports important to me in terms of Physical Endurance and Technical Excellence? They all relate to working in a Kitchen under great pressure. Working very precisely, yet with speed and sometimes facing an avalanche of chits flooding into the kitchen at once. It’s just as applicable in a large scale operation where 1,000 portions of a certain hors d'oeuvres might be needed, or 1,000 portions of turned potatoes - all the same size, or 100’s of fully deboned quails please. During my Apprenticeship, Chef didn’t order semi deboned! To all the young culinary students today, stay in the best physical shape you can to enjoy as long a career as possible, it will serve you well. To be cooking at a very high level is not easy, stay in shape and enjoy your surroundings wherever you are.” At the same time, his appreciation for the beauty of art is no less relevant to an appreciation for the masterpieces that are created in Chaîne Kitchens around the World. His career has been a pattern of all of these aspects, woven together into a tapestry of success.

Born in Winterthur Switzerland, raised and educated in Canada, Executive Chef Kenneth Titcomb, Grand Officier Maître Rôtisseur Honoraire is a study in contrasts: Executive Chef at 5 Star establishments around the world, Ski Racer, Cyclist, Mountain Climber and Art Lover. Intronized in 1990 at age 30 into la Chaine des Rôtisseurs, becoming one of the youngest Maître Rôtisseur members of the Bailliage du Canada at the time, Executive Chef Titcomb was promoted to Officier Maître Rôtisseur at the 2014 national Meeting held in Calgary and again in 2019 to Grand Officier Maître. On June 9th this year he took Honoraire status. 34

Kenneth’s maternal grandparents were Italian and Swiss German, while his father was English-speaking from the Canadian province of Quebec, meeting his mother in Switzerland while working as a mechanical engineer on the Swiss Electric Locomotive works in building & design. “My Mother’s cooking inspired me towards the Culinary Arts and experiencing many different ethnic cuisines through my travels”. The family moved back to Canada when he was 2 years old, living for a few years in Brockville, Ontario and then moving to Fort McMurray, Saskatoon (both very brief stays) and finally to Edmonton, Alberta when he was12.

After graduating from high school in Edmonton, Kenneth attended NAIT (Northern Alberta Institute of Technology) studying the Culinary Arts/Chef Training from 1978 – 1981, while also taking part in a Westin Hotel Corporate Apprenticeship. In 1981, he was recognized as the Top Apprentice of the Year.

During his high school years in Alberta, Kenneth was a competitive level Alpine ski racer, giving it up for the most part once he chose to Apprentice with the Westin Hotels Company. On arriving in HauteNendez for his first Culinary position he was surrounded by over 140 ski lifts and 2.5 times the vertical drop of Lake Louise in Canada’s Rocky Mountains. A match made in heaven! Skiing at a high level served him well on Verbier’s (in Europe most Kitchen Staff work split shift Skiing every afternoon) incredible off piste runs that were open to the few brave souls that understood what they were into! The warning “If you fall you might die” is not without reason!

1981 Top Westin Apprentice in Alberta/Canada.

Upon graduation, he was drawn back to Switzerland, taking his first position at the Hotel Sourie in the Canton of Valais in Switzerland in the town of HauteNendez, part of the mega resort of Verbier. From the French part of Switzerland, he travelled to his Mother tongue and the German part of the country, joining the brigade at the amazing 5 Star Gauer Hotel Schweizerhof in Bern where he worked briefly as an Entremetier before being promoted to Demi-Chef Saucier, meeting the legendary Swiss Chef Anton Mosimann during a guest Chef appearance. In total, his Swiss experience also included a quick stop with Hans Stucki Restaurant Bruderholz in Basel a few years later. It was in Switzerland that his passion for the outdoors, especially in the mountains, and the Culinary Arts first combined.

Skiing at Lake Louise 2020/21.

On returning to Canada, Chef Titcomb joined Westin Hotels & Resorts as Chef Saucier at The Westin Hotel Ottawa and was quickly promoted to SousChef / Restaurant Chef of one the busiest Restaurants in the Company at that time. Moving on to the Pan Pacific Hotel in Vancouver, B.C. as Senior Sous-Chef he was instrumental in the Hotel’s Grand Opening for Expo 1986 held in Vancouver. In January 1987, Kenneth rejoined Four Seasons Hotels and Resorts working from Beverly Hills to Boston as Executive Sous-Chef.

In 1989, he returned to Western Canada as Chef de Cuisine at the Post Hotel Lake Louise, becoming Executive Chef at age 29 and helping to take the property to its current Relais & Châteaux status. While in that position, The Post Hotel became internationally recognized as one of the great restaurants in all of Canada and Chef Kenneth received numerous write-ups in magazines, books, and newspapers from New York to Los Angeles.

The Ranchmen’s Club.

Chef Kenneth with Beat Hegnauer, Calgary Bailli Honoraire.

During his time at the Ranchmen’s Club, Kenneth has hosted many events for la Chaine des Rôtisseurs and a wide array of Wine Dinners for several wellknown Wine Organizations including La Commanderie de Bordeaux, The Grand Cru Society, Wine Maker Dinners with some of the world’s best houses; Chateau Haute-Bailly, Maison Joseph Drouhin, Paul Jaboulet Aine, Paul Jaboulet Aine, Taittinger, Robert Mondavi, Veuve Cliquot, Alberto Zenato, Baron Philippe de Rothschild, Eduardo Chadwick, James Sichel of Chateau Palmer. Alex Sokel Blosser, Chateau Pichon Longuville Cotesse and numerous Scotch and other Spirit Tastings and Dinners. A member of Culinary Alberta Team, 1995 he has also competed at a range of Culinary Arts Shows receiving many gold medals.

In 1994 he accepted the invitation to become Executive Chef at the prestigious Ranchmen’s Club of Calgary, where he has been innovating for the past 27 years. The Ranchmen’s Club was founded in Calgary in 1891 by seven ranchers, a banker and a barrister. For almost 130 years, the Club has been the pre-eminent gathering place for Calgary’s community and business leaders, who enjoy the social camaraderie, meeting, banquet and business facilities the club offers. Members and their guests savour some of Calgary’s finest dining experiences in both casual and formal dining rooms, including an extensive cellar offering an impressive variety of wines.

Five Ribbons acquired over the years.

His return to Alberta and the Rocky Mountains allowed Kenneth to re-establish his love of the outdoors. While skiing remains close to his heart, his biggest passion today is cycling on either Road Bikes or full out Mountain Bikes. The love of cycling came early while he was in Junior High School in Edmonton in the summer of 1974 when his Italian Grandfather came for a visit. He wanted to time Kenneth to see how many minutes it would take him to ride around the neighborhood. He thought he was in the Tour de Giro doing a time trial and another lifelong love affair was born. The next year he talked his science teacher into taking the whole class on a late June bike trip from Banff to Jasper over Bow Pass & the Columbia Ice Fields. In high school it was commonplace for him to bike from Edmonton, Calgary or Banff to Jasper for his summer job.

Hiking in Larch Valley Lake Louise Oct 2020.

This served him well later in his 20’s in Switzerland. Once the ski season came to a close in the spring it was time to explore the Swiss Alps on his Road bike. “It was not uncommon back then to cover up to 200 kms on a day off from kitchen duties, with very serious mountain climbs like going to Zermatt to see the Matterhorn and back to Haute-Nendaz”.

Kenneth’s other passion is mountain climbing. As he put it, “I feel so blessed no matter where I worked during my career, I always bumped into amazing people that often became good friends. Going back to where I suppose my cooking career started, the old Columbia Ice Fields Tea House in the summer of 1977, as a grade 11 student, I met two young world class Mountaineers from Colorado (world class but not yet famous). Both were a few years older than me. They had very little money but enormously big appetites. I worked in a Kitchen with leftovers from a buffet every night, so packed some up at the end of my shift to feed these two gentlemen. I listened to their dreams of going to Everest and K2 and was able to go climbing with them a few days. Years later these two individuals would go on to make a movie on Mount Everest for IMAX. When telling this story to a well-known mountain guide in Canmore, AB he asked me if I remembered their names. I replied, of course, they were Breashears and Higbee. His jaw dropped open and he replied do you have any idea who you were climbing with? He went on to tell me they were two of the top dozen American Mountain Climbers of all time.” 37

This tale just illustrates how the comradery of the table, no matter how humble, can lead to life-long memories, friendships and experiences well beyond the norm.

Service in action, 2014

His time at the Post Hotel put Kenneth in a location where all the sports that he loved to do were now once again at his fingertips: Cycling, Mountain Climbing and Skiing. He wondered “Did I just die and go to heaven plus I’m being paid well to be here. While a young journeyman in Switzerland in the early 1980’s, Kenneth would watch a few minutes of live Ski Racing from across Europe on a Saturday morning. The “Crazy Canucks” lead by Ken Read and Steve Podborski were at the top of their game, holding up 1st place trophies from the most prestigious races in the World.

Chef Kenneth and Werner Pils, Executive Sous Chef.

Love those copper pots.

Flash forward ten years. As Kenneth put it, “The Post Hotel in Lake Louise had been hosting the Ken Read Diet Coke Invitational Ski Race for Cystic Fibrosis. I asked Hotel owners Andre and George Schwarz if we could put our own Post Hotel Team into the competition. They agreed. I was so proud to be part of that winning team that beat 39 other Corporate Teams for three years straight. The best part was that one of my teenage heroes was waiting at the bottom of the course to watch me ski against his time. That was Ken Read and Chef got within 30/100th of a second of his top time. Then I had to run back to the Post Hotel Kitchen and make sure the Gala Dinner would be splendid as always.”

At The Fairmont Chateau Lake Louise Dîner Amical May 3, 2008. (left to right) Mayah Alima, Director of Human Resources the Fairmont Chateau Lake Louise; Chef Rôtisseur Kenneth Titcomb, The Ranchmen’s Club; Angela Kolias.

since 2014. I began putting together and collecting many of the same historic artists in our own personal collection. I have some of the finest artists that have painted and lived in Alberta. I always enjoyed merging the Art of say the Group of Seven Artists into beautiful events with Themed Food and World Premier Movie Screenings all in one. I also love going to local art auctions at Galleries such as Masters or Lochs.”

Chef Kenneth receives plate from David Tetrault. The plate now hangs above the doorway to the A.E. Cross Dining Room. Year of the Cowboy Confrérie de la Chaîne des Rôtisseurs Dinner, June 20 1998.

First Art purchase at Auction back in 2003 by legendary First Nations Artist Norval Morrisseau 1974. The piece represents the Cosmic Creation of All from One Source to Kenneth.

Chaine World Tour Extravaganza, National Meeting 2019. With Yukiko Kaizuka and her assistant.

In contrast to his fast-paced activities in the mountains and in the kitchen, Kenneth is also an avid collector of Western Canadian Landscape & First Nations Indigenous Art. “I was fortunate to have been immersed with Museum quality Art in the Ranchmen’s Collection which I have been a sitting Member of the Club’s Heritage & Art Committee

Also in Kenneth’s collection H.G. Glyde RCA Sunshine Meadows 1946.

Kenneth has again combined his love of an activity with the culinary world. He is heavily involved in helping to produce several interesting and unique Gourmet Art Themed Dinners.

Most recently, this involved an Ontario Themed Dinner around the World Première launch of a White Pines Production Movie "Painted Land" featuring the work of The Group of Seven. Previously, with the help of Calgary's renowned Master's Art Gallery, Kenneth put together a very Special Evening & Dinner for Joe Fafard featuring a Saskatchewan Themed Menu with many of Mr. Fafard's favourite animals being included.



What about in your Personal Life?          

Chef Kenneth and Joe Fafard enjoying some after dinner Camaraderie. Joe Fafard Dinner May 2014.

To round out this article, Kenneth was asked for his “rapid-fire responses” to a series of questions posed by the author. Here are his responses: Can you list out some of your “Favourites”, of all types, in the Culinary World?          40

Favourite Organization; Chaine des Rôtisseurs (Inducted Member in 1990) Favourite Fun Ethnic Food; East Indian, Middle Eastern & Japanese Favourite Guest Chef in my Kitchens; Betty Vazquez (Mexico) Favourite Cooking Material; Copper (Mauviel of France) Favourite Chef to Follow on Instagram; AnneSophie Pic (France) Favourite Hotel General Manager; Steve Halliday (Canada) Favourite Private Club General Manager; Patrick McCann (Canada, Ireland) Favourite Chef All Time; Alain Ducasse (France) Favourite Culinary Comedy TV Show; Chef

Favourite Culinary Movie; The 100 Foot Journey

Favourite Hockey Team; Go Edmonton Oilers Go (I am a Canadian after all) Favourite Automobiles; German Engineered & Built; Mercedes, Audi BMW & Porsche Favourite Bicycles; Hand-made Italian - The House of Colnago, followed by Bianchi. Favourite March Music; John Philip Sousa (USA) Favourite Classical Composer; Mozart, Wolfgang Amadeus (Austria) Favourite Opera Singer; The Diva Maria Callas (Greek) Favourite Team I belong to; TCR Sport Lab (Masters Group) Favourite Female Ski Racer; Anita Wachter (Austria) Favourite Male Ski Racer; Ken Read (Canada) Favourite F1 Driver; Michael Schumacher (German, Ferrari of Italy)

Who were the most memorable people you cooked for?         

Queen Elizabeth II Prince Charles & Princess Diana Julia Child President Mitterrand Multiple Canadian Prime Ministers Most of the Alberta Premiers going back to Peter Lougheed Several Presidents from Mexico & other South American Countries The extraordinary Members of The Ranchmen’s Club every day for 25 years AND Of course, all the amazing Chaine des Rôtisseurs events over 30 plus years as Chef

Can you list the Chefs that mentored you along the way?       

Fred Zimmerman (Canada, Switzerland) Ernst Dorfler (Canada, Austria) Fritz Painis (Canada, Austria) Otto Daniels (Canada, Hungary) Beat Hegnauer (Canada, Switzerland) Christin Rassinoux (USA, France) Mark Baker (USA)

Who were the Top Executive Sous Chef Stars that worked with you?   

Werner Pils (Canada, Germany) Hans Wiegand (USA, Germany) Tony Burrows (Canada, UK)

Who was your best Apprentice that went on to become an Extraordinary Chef? 

Brad Gillespie

What were the best Short Time Stages for you?  

Restaurant Hans Stucki (Basel) Commanders Palace (New Orleans)

Which was the best Hotel Company you worked for? 

Four Seasons (Boston, Edmonton & LA)

Which did you feel was the best Hotel Company for Thinking out of the Box? 

Westin (Ottawa & Edmonton)

Which was the best Boutique Hotel you worked? 

Post Hotel (Lake Louise)

What was the best Hotel Opening you worked? 

Pan Pacific Hotel (Vancouver)

At Summer l’Ordre Mondial event July 13 2010 at the Ranchmen’s Club (left to right) Jurgen Bahr, Vice-Chancelier Argentier; Kenneth Titcomb, Chef Rôtisseur, Executive Chef; and Fritz Painsi, Bailli Provincial, inspect the veal chops barbecued by Werner Pils, Executive Sous Chef.

At Ranchmen’s Club Diner Amical, Sept 2013 (left to right) Fritz Painsi, Executive Chef Kenneth Titcombe and Susan Bauerfind, Calgary Chargée de Missions.

At Post Hotel, Lake Louise Dîner Amical May 2017

At Post Hotel, Lake Louise Dîner Amical May 2015.

Edmonton National Meeting, Oct 2018 (left to right) Kenneth Titcomb, Officier Maître Rôtisseur; Ron Ryland, Edmonton Bailli Régional; David Tétrault, Bailli Délégué du Canada ; Eric Jones, Chargê de Presse du Canada.

Toronto National Meeting Dine-Around at Richmond Station, Oct 2015.

IN THE NEWS

Welcome to our Newest Bailli! His professional career spans almost 30 years of progressive experience in the Private Club industry, currently serving as General Manager / COO at the Ontario Racquet Club. Established in 1975, ORC is one of Canada's largest and most established private family sports clubs featuring a multisport, multipurpose familyfriendly facility located on the border of Oakville and Mississauga. Paul proudly achieved his Certified Club Manager (CCM) designation in 2012 and his Certified Chief Executive (CCE) designation from the Canadian Society of Club Managers in 2020. At this time, he is one of only 19 individuals that hold both of these designations in Canada. Internationally recognized, the Certified Chief Executive designation is seen as the “hallmark of professionalism” in the club industry. Paul sits on the Board of Directors for the Ontario Branch of the Canadian Society of Club Managers in the role of treasurer. He is a graduate of the University of Western Ontario (BA English) as well as Humber College (Business Admin. Professional Golf Management)

Paul Morrell has agreed to take over the reins of the Toronto Bailliage as Bailli. The National Executive joins with the Toronto membership in wishing retiring Bailli Jason Clarke well in his new endeavor: a boutique distillery in Ontario’s picturesque Prince Edward County.

Living in Toronto with his wife and son, Paul’s interests include exploring the world of fine food and wine having obtained his WSET 2/3 and level one Cicerone. He currently still enjoys competitive touch football, golf and cycling. During the pandemic, he recently embarked on a new “hobby”: starting his own Golf/Tennis/Lifestyle brand (Designs by Urban Paul) as Owner / Creative Artistic Designer to “scratch his creative itch” as Paul puts it.

Paul has been a member of the Chaine des Rôtisseurs for approximately 10 years and has held the role Vice – Chargé de Presse on the Toronto Bailliage’s Conseil for almost 7 years.

Paul is looking forward to continuing to work with the Chaine des Rôtisseurs and thanks Jason Clarke for introducing him to the Chaine and providing guidance over the past several years.

Okanagan Valley Bailliage To Hold Inaugural Event Over the past decades, the communities in the Okanagan Valley have experienced unparalleled growth in world-class food, fine wine and hospitality, making the entire region not only a rich cultural and gastronomic hub for residents but also a renowned destination for people from around the world.

Mission Hill Winery.

On Sunday October 31, 2021 the Okanagan Valley Bailliage will be launched with an introductory Diner Amical at the beautiful Mission Hill Winery in West Kelowna. This dinner will be catered and served by the Canadian National Junior Culinary Team and Culinary Team British Columbia with wines served by Mission Hill sommeliers. During the evening, attendees will not only have the opportunity to enjoy an outstanding event, but will also be giving their support to Canada’s young culinarians as all proceeds will go towards both of the culinary teams. We sincerely hope that current Chaine members will be able to join us. Please feel free to pass this invitation on to friends and family who live or are regularly in the OK Valley and ask them to attend as well.

Wine Cellar at Mission Hill.

2021 Dates Set for International Grand Chapître & AGM The 2021 International Grand Chapître and Annual General Assembly will be held in Lyon, from November 11th to 13rd, 2021, is now online. You can now read it and register for the meetings and activities of your choice by following this link: https://events.chainedesrotisseurs.com/event/24/in ternational-general-assembly-2021.

Statue of Louis XIV, Place Bellecour, Lyon.

International Junior Sommeliers Competition Set for Lyon Marie Jones, International Vice President and Chair, Junior Sommeliers Competition Committee is pleased to announce that the 2021 International Final of the Junior Sommeliers Competition will be held in Lyon France November 9 to 13 2021 inclusive. Within the program the Semi-Final will be on Friday 12th and the Final will be on Saturday 13th with a Gala Awards dinner in the evening. As the world starts to take tentative steps towards a return to normality - in whatever form this will be working towards being chosen as the best of the best is an excellent incentive and welcome encouragement for the young professionals as well as their teachers, sponsors and mentors.

Want to support young culinarians and sommeliers? Consider making a tax deductible contribution to the Chaine Charitable Foundation.

Email David Tetrault, Foundation CEO at drtetrault@gmail.com

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse Hermitage Restaurant Hosts Diner Amîcal (Submitted by Jerzy B. Gajewski MD, FRCSC Vice-Chargé de Presse) Halifax’s Hermitage Restaurant hosted an outstanding Diner Amîcal in the stunning Alexander building in late March featuring a remarkable culinary and service team.

Executive Chef and co/owner, Lawrence Deneau, and his partners Ryan Wolfe and Bryan Tanaka, established the restaurant in October 2020 with the motto “Think global + love local”. Deneau uses locally sourced ingredients along with some of the world’s proven and most popular products to produce a truly unique expression of pride and passion. Hermitage’s General Manager, Jane Keddy, leads the way with her tireless quest for the best guest experience possible. Sommelier Maura Casey was brought in to excite and enthrall our wine loving guests.

Executive Chef and co/owner, Lawrence Deneau.

Sommelier Maura Casey.

Chef Deneau’s early love for cooking was sparked on his family’s farm in Stewiacke, Nova Scotia. He was introduced to his first ‘master chefs’ in his grandmother’s kitchen. Travelling across Canada and embarking on culinary expeditions to New Orleans, Charleston, and Mexico. 46

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued Lawrence eagerly learned from each of the many French, Spanish, Italian, Creole, and Mexican Chefs he encountered and worked alongside. In 2004-05 he joined Martin Ruiz-Salvatore, as Sous chef, at Fleur de Sel in Lunenburg, NS Lawrence moved on to back up Renée Lavallee at Il Mercato in Halifax, NS. He then moved into an Executive chef position within the Bertossi Group for 11 years at establishments LaFrasca Cibi + Vini and The Bicycle Thief. In addition, Lawrence travelled to Italy for training with Chef Giovanni Tavolaro at the Michelinstarred La Taverna in Friuli in 2013. In 2017, he opened a small food operation within Chain Yard Cidery (Unchained Kitchen) in Halifax’s North End. In 2019. with a huge risk under his belt, he eyed a unique property on Barrington St. in Halifax. Julep Kitchen + Cocktails opened to fanfare and is considered one of Halifax’s most unique and wellloved restaurants. Following Julep, in October 2020, Lawrence, and his business partners opened Hermitage.

Pastry chef, Courtney Pryce, is a graduate of the prestigious Holland College in PEI, and a visionary in the sweet arts. Pryce continues to wow guests with her interpretation of Hermitage.

Pastry chef, Courtney Pryce.

Sommelier Maura Casey’s love for wine turned into a passion while travelling Australia and New Zealand in 2012. She completed her first three Wine Spirits Education Trust (WSET) levels in Ontario’s Niagara Peninsula wine region, alongside her postgraduate Diploma in Wine Business Management from the Canadian Food and Wine Institute. She then moved to London, England, as Sommelier at Spring by Syke Gyngell in Somerset House. During her tenure in London, she completed her WSET Diploma with Merit in 2017, and enjoyed the proximity to some of Europe’s finest wine regions. Maura returned to Niagara and ran the DTC sales for Hidden Bench Estate Winery. During her time in Niagara, she also worked with Stratus Vineyards, the Somewhereness group, and the International Cool Climate Chardonnay Celebration (i4C). On her way to the Barossa Valley to work harvest for the 2020 vintage, Maura stopped in Beverly Hills to successfully challenge the Court of Master Sommeliers Introductory and Certified exams. Maura is thrilled to finally be back home on Canada’s East Coast. She is able to draw on both her Old World and New World wine experiences to help build interesting and cohesive wine listings at Hermitage and Julep.

Craig Norton, Argentier welcomes attendees.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued Lastly, but certainly not least, Leah Coodin rounds off the leadership team as Chef de Cuisine. Her vigorous efforts to manage the day-to-day kitchen team and activities has proven invaluable as Hermitage grows into the future.

Diner Amîcal Hermitage Restaurant Amuse Nova Scotia Rabbit Ragu Moutarde De Morin, Charleston Rice Pudding Pictou Island Sandbar Buttermilk Fried Nova Scotia Oysters In Edible Shells, Garlic Poached Mussels, Honeydew Sea Foam, Horseradish Pearls, Rose Dusted Potato Chips & Buttered Couscous 2015 Benjamin Bridge Brut, Nova Scotia

The Covid Reality: Bailli Susan Legallais with part of the Hermitage team – all in masks.

Nuances of Normandy Gruyère & Smoked Bacon Tart, Foie Gras, Candied Apple, Fresh Ricotta, Cranberry Cider Relish, Calvados Pâté, Mulled Cider Shot & Parmigiano Variations 2018 Domaine Du Closel ‘Les Caillerdieres’, Savennières PEI Beef Cheek Truscello Fresh Black Truffles, Grana Padano Frico 2016 Château Tauzinaut ‘L’Hermitage’, St. Émillion Salt Baked NS Arctic Char Preserved Lemon, Vichyssoise Stufato & An Incredible EVOO 2019 Bersano Arneis, Roero Fire Roasted NS Lamb Rack Dijon Crust, Lavender Jus, Beluga Lentils 2007 M. Chapoutier ‘Monier de la Sizeranne’, Hermitage, Rhône “A New Leaf ' French Vanilla Sponge, Floral Hay Crême, Matcha ‘Dirt’ 2016 Chateau Rieussec, Sauternes Rabbit Ragu.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de la Nouvelle-Ecosse continued

Bailliage de Toronto (Submitted Paul Morrell, Vice-Chargé de Presse) National Conseil well-represented at Toronto “Wine Bingo”

Pictou Sandbar.

The Toronto Bailliage held another of its very popular “Wine Bingos”, an on-line wine tasting and bingo night, on March 18th. Each participant received a “Bingo Package” prior to the evening that included three wines from Closson Chase Winery in the up and coming Prince Edward County wine region of Ontario: 2018 Churchside Pinot Noir, 2019 The Loyalist Chardonnay and a 2020 Ridge Vineyard Pinot Gris. Closson Chase (established in 1998) is a quality-driven winery that helped spearhead the birth of the Prince Edward County wine industry, using centuries-old European traditions & sustainable, innovative techniques to create world class wines using only the finest Chardonnay, Pinot Noir & Pinot Gris grapes.

Nuances of Normandy.

A New Leaf.

Closson Chase Winery and Cellar.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued a deep understanding of the site’s possibilities. Specifically, the Hillier clay loam at Closson Chase is well to moderately draining, with a shallow layer of top soil consisting of organic matter and crumbled limestone rubble situated on an understructure of fractured limestone plates. The soil retains moisture within its depths which encourages deep root penetration of the vine.

Wine, Charcuterie and Bingo – what could be better?

With the ability to sign in on-line from literally anywhere in the world, the event was well-attended as always by Chaîne members from across Canada, including three members of the National Conseil: Bailli Délégué du Canada Tony and Silvana Catanese; Echanson du Canada Cyndi and Fred Grossman and Charge de Presse du Canada Eric and Linda Jones, along with Thomas Schultze, Consul General of the Federal Republic of Germany in Toronto.

The Vineyard experiences a fast start in the spring, with higher risk of spring frost, but full ripening before the shorter, cooler fall season. Closson Chase’s south facing slope adds to the early warming ability of the site, as well as aiding in water drainage and airflow. Both Chardonnay and Pinot Noir break bud early and require one of the shortest growing seasons of all vinifera wine grapes to fully ripen. The nature of the soil, the site and the varietals are perfectly married, giving Closson Chase the opportunity to achieve world class wines.

Bingo caller Keith Tyers, Winemaker at Closson Chase. The Wines for the evening.

The climate of Prince Edward County, virtually an island, is greatly moderated by Lake Ontario, one of Canada’a five Great Lakes The soils provide some of the best growing conditions favouring Vitis vinifera. Closson Chase’s decision to produce two early ripening varieties, Chardonnay and Pinot Noir, reflect 50

The event co-host, and honorary bingo caller, was Keith Tyers, Winemaker at Closson Chase. A graduate of the International Sommelier Guild program at Humber College, Keith worked for a number of years at a variety of well-known Toronto restaurants before deciding he wanted to enjoy a quieter lifestyle to raise his young family with his wife

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Toronto continued Cassandra. He began his winemaking career as a Vineyard Hand in 2003, soon after his arrival in Prince Edward County. This quickly led to an Assistant Winemaker position. After a brief period in wine consulting and sales, Keith returned to Closson Chase and took over as Winemaker in 2015. Since then he has continued the winery’s tradition of excellence in Chardonnay and has also followed his passion of producing exceptional Pinot Noir. Keith’s philosophy is to capture what Mother Nature grows in a bottle, creating the best possible expression of local terroir.

Attendees tensely listen for the next number!

Keith expertly explained each of the three wines as they were enjoyed prior to each of three Bingo games, competing for special prizes of wines donated by Closson Chase.

Daubers at the ready.

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

Bailliage de l’Alberta à Calgary

The Winners were:

(Submitted by Ashley James, Vice-Chargé de Presse)

Game One Robert Klombies GM of Riverside Country Club in Saskatoon 2020 KJ Watson Rose 2020 Loyalist Chardonnay Game Two Mr. Llyn Strelau Owner Jewels by Design in Calgary 2018 Vineyard Chardonnay 2018 Vineyard Pinot Noir Game Three (Grand Prize) Robert Klombies GM of Riverside Country Club in Saskatoon 2018 Grande Cuvee Chardonnay 2018 Grande Cuvee Pinot Noir

Diner Amîcal at Yellow Door Bistro, Hotel Arts The Calgary Bailliage’s first gathering of 2021 was held at the Hotel Arts unique Yellow Door Bistro on a wintry evening. The fresh dusting of snow viewed out of the windows made on feel they were dining in a snow globe – a very special evening indeed. Situated at the heart of Calgary’s art and entertainment scene, Hotel Arts offers a unique and refreshing connection to the city. Style-driven, the boutique property features modern décor and designer touches throughout with an extensive professionally-curated art collection. Yellow Door Bistro, innovative in its culinary offerings, features bistro-inspired cuisine created by Executive Chef Quinn Staple, Maître Rôtisseur with a reverence for classic ingredients served with a contemporary twist.

The Bingo action heats up in the Grossman kitchen.

Hotel Arts Lobby and art.

Enjoying the Pinot Gris while waiting for “the games to begin”.

With Covid protocols still firmly in place, we were seated out throughout the Bistro. Yet it was wonderful to be together, albeit six feet apart. We toasted friends across the room, celebrated birthdays, and were slightly less formal than usual. The menu was just as whimsical with the name of several courses designed as a rhyme. Scott’s famous sourdough bread should also be noted. He has devotedly kept his sourdough starter alive through this all too long Covid period so that Yellow Door would be able to continue to offer their house made bread as we joined together again.

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

Executive Chef Quinn Staple, Maître Rôtisseur.

Arctic Char In A Jar.

Cocktail Reception “snacks”.

Under The Snow…

Yellow Door Bistro Sourdough.

Squab on a Log.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de l’Alberta à Calgary continued Diner Amîcal Yellow Door Bistro Hotel Arts Cocktail Reception “Chips & Dips” Caviar & Smoked Onion Crème Fraiche “Prawn Cocktail” tempura prawn, tomato & horseradish gastrique Smoked Oyster Chowder Taittinger Brut Reserve Dinner Whispering Port.

Sourdough & Butter Arctic Char In A Jar Icy Waters Arctic Char, Crispy Pork Belly, Aerated Smoked Potato Yalumba Eden Valley Viognier, 2018 BC Dungeness Crab, Scallop, Charred Squash & Foie Gras Terrine Wine Jelly, Asian Pear Joseph Drouhin Saint Veran, 2018

Crème Brulée & Chocolate Tart.

Under The Snow… White Truffle & Parsnip Custard, Yellow & Black Chanterelles, Macadamia Nut Domaine Carneros Estate Pinot Noir, 2017 Squab on a Log Aged Crown Roast Squab Breast, Rillettes, Roast Strawberry, Liver Mousse, Smoldering Log Valpio Chianti Classico, 2017 Palate Cleanser Grapefruit & Gin

Kitchen Brigade.

Canada Prime Beef Tenderloin & Short Rib Wellington Celery Root, Caramelized Beet, Broccolini, Crispy Potato, Grainy Mustard Jus Premiere Napa Valley Auction Wine, White Rock Vineyards, Castor and Pollux, 2010 Napa, Cabernet Sauvignon Whispering Port Fonesca Porto, Baileys, cold brew coffee

Serving Brigade.

Crème Brulée & Chocolate Tart Hazelnut Crust, Mocha Ice Cream

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

Bailliage de Victoria

Calgary Bailli Toni-Marie Ion-Brown and David Tetrault, Bailli Délégué du Canada Honoraire gave the accolade, recognizing how the entire Yellow Door team deserves praise for how well the evening came together. The ability of Heart of the House Plate recipient Executive Chef Quinn Staple to host a national audience at the Gala Dinner for the 2019 National Meeting was recognized and yet adjusting easily to cook for our much smaller group – while still having fun with food, and bringing familiar ingredients to the table in unique ways. The Front of the House plate went to William Blennerhassett, Yellow Door General Manager recognizing the serving and kitchen brigades as a well-oiled team.

(Submitted by Gail Gabel, Bailli) Victoria Bailliage Explores Tuscan Cuisine by Zoom April - Crostini On Friday night 7 p.m. April 30th on the West Coast, it was 5a.m. In Tuscany. Why is that of interest to anyone? Eighteen intrepid Victoria Bailliage Members set out to explore the mysteries of the traditional Italian “Aperitivo” at 7pm, when the locals typically enjoy it. For us to do so, our delightful guide, Beatrice, (Bea) from Virtual Eating Europe Tours was on line with us through ZOOM, looking brighteyed and ready to roll at 5 am at her home in Tuscany!

David Tetreault (left) and Toni-Marie Ion-Brown (Right) present Heart of the House Plate to Executive Chef Quinn Staple.

Beatrice (Bea) from Virtual Eating Europe presents Crostini.

This was a “first” on-line experience for our Bailliage and we had the option of watching Bea prepare from scratch traditional Aperitivo finger food, taught to her by her grandmother (Nonna) as well as the somewhat “deadly” cocktails that ac-company it. Well ahead of time we had a list of ingredients for those of us who planned to prepare the recipes along with Bea. My kitchen counters were loaded with Italian comestibles destined to become a selection of delicious Crostini. William Blennerhassett, Yellow Door General Manager receives Front of the House plate.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued The most outstanding feature of the evening was the ambiance and the friendly atmosphere that Bea was able to generate from her home kitchen. She asked us to introduce ourselves and note what was our signature “tipple”. These ranged from Bubbles to Martinis to customized cocktails, none of which were Aperitivo typical, though we could see that most of us were enjoying a glass of something interesting as we watched! From the shopping list of beverages suggested, Bea, opened a bottle of Prosecco, ready to introduce the first Aperitivo cocktail ingredient. I, on the other hand, had bought a rather toothsome, Dry Villa Theresa Rosé Prosecco and would have been happy with just that, but sloshing it into the Cocktail recipe won out the day.

Aperol Spritz.

Bea shares Aperol Spritz.

Next the Crostini began to take shape. Bread was sliced and toasted in the oven, while cherry tomatoes were chopped, salt pinched and Basil torn; lashings of virgin olive oil splashed; green and black olives minced; fresh pork sausage was mixed with softened cheese for later baking; Gorgonzola, walnut halves, slices of salami and slivers of dried figs were readied for top-pings with one or two more splashes olive oil. Throughout the evening, Bea related anecdotal snippets of information about the history of Aperitivo and the rather bitter beverages, Campari and Aperol, that are its features, along with a touch of a sweet Vermouth and, of course, Prosecco.

Once the Crostini were made, Bea cautioned us on the potency of the second and most famous and popular Aperitivo cocktail, the Negroni, which Tuscans maintain was an Italian invention, by one Mr. Negroni, in the early 20th century. While there have been many Negroni imitators, using a different combination of spirits, to the Italians, none of these produce the genuine article! I diligently mixed my Negroni. Bea was definitely correct. Frankly, it was too strong for my palate and it is hard to believe that Mr. Negroni was reputed to drink 15 of his cocktails each day! Our virtual trip to Tuscany was only possible as a result of the programmes offered by Virtual Eating Europe Tours, which, prior to COVID operated very successful, actual tours to many of the world cities. Victoria is the first Chaîne Bailliage to hold an event with Eating Europe Tours. Their on-line programmes are typically scheduled for European time zones and we are particularly appreciative that the Company and Bea were willing to conduct her tour so early in the morning in Italy to accommodate our Bailliage. You can learn more about Eating Europe at https://www.eatingeurope.com.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Recipes for Food and Drinks

June - Gnudi

Aperitivo Crostini

On Sunday evening, June 13th, 14 Chaîne Members, their partners, two young sons (no doubt in training for later Chaîne Membership), and some visiting friends swelled our group of keen Tuscany “travellers” to close to thirty. Included were two new Chaîne Members who hopefully will be inducted in December, Covid permitting. Our National Bailli, Tony Catanese and wife Silvana were participating, as was my personal friend and Texas Chaîne Member, Dr. Maria Fawcett, who was visiting in Vancouver.

Ingredients             

French Bread Loaf Olive oil, salt Olives (black and some green ones) Gorgonzola cheese (blue-veined Italian cheese, made from unskimmed cow's milk) Walnuts Salsiccia: Fresh sausage (uncooked pork fresh sausage) Stracchino cheese (or a similar soft cheese like Crescenza or Taleggio. If you can’t find these, mozzarella cheese will work) Green grapes (a few) Parmigiano cheese (or parmesan cheese) Cherry tomatoes Mozzarella cheese (cherry size) Figs (fresh or dry) and salami (optional, extra bonus) One Orange

Recipe 1. Preheat the oven to 200 °C and slice your French Bread. 2. Stracchino & Salsiccia: Open the fresh sausage and mix it with stracchino cheese in a bowl, then spread it on the bread and bake it in the oven for 10 minutes, 200 celsius until cooked through. 3. Bruschetta with Olives Pate: Mince some black olives and add olive oil and salt (to enrich the taste, add minced anchovies) while you toast the bread in the oven. Spread the olives pate on your crostini. 4. Gorgonzola & Walnuts: Spread a thick layer of gorgonzola cheese on toasted bread and add a piece of walnut on top. 5. Figs & Salami: Spread thin layer of stracchino cheese on the toasted bread, add half a fig and cover with a slice of salami cheese.

Chef Gaia, our culinary guide, was impressively bright and welcoming, given that it was 4 am in Florence, which is a testament to the impressive and supportive service that her organisation, “Eating Europe” provided for us. Gaia asked each of us in turn what came to mind when one thought of Tuscany. As many of us had visited, reminiscences ranged from the wonderful wines, to the traditional Bistecca alla Fiorentina, the rolling countryside with lines of Poplar trees, and the welcoming nature of the locals.

La Chaîne – Coast to Coast – Coast to Coast – Coast Bailliage de Victoria continued Gaia noted the historical background on the origin of Gnudi and its regional or amusing colloquial names, some of which date back to the Italian language at the time of Michelangelo. Gaia had provided her recipe for the Spinach Gnudi well in advance, and those planning to cook along with her were eager to begin. Those watching the fun where relaxed and enjoying a beverage of their choice. The Bailli had suggested some traditional red wines and a selection of dry Prosecco and Italian whites which would pair with Spinach Gnudi and suit most palates for dining or quaffing. Likely most thought that the spinach that we had to pre-cook and drain was ready, but not so, as Chef Gaia demonstrated that some solid hand squeezing was needed to remove an impressive stream of watery green liquid. The ricotta also had to be drained of excess liquid, though my supply barely managed to fill a teaspoon, making me wonder if my Gnudi dumplings were already doomed for watery failure. During the preparation phase, Gaia responded to several questions about the ingredients and the consistency of the Gnudi mixture. Then the sage butter sauce was made and set aside while the Gnudi were shaped, then poached in a pot of bubbling water, to which salt and olive oil had been added. Then it was time to display our creations as each was asked to show their platter of Spinach Gnudi, suitably dressed, with freshly grated parmesan, the sage butter sauce, possibly a drizzle of good quality Aceto Balsamico and some sage leaves. But wait, the Gnudi were so delicious that some did not make it to the plating stage and instead we saw smiling faces where their Gnudi had already begun to disappear! One creative group was seated and busy enjoying their Tuscan feast, having premade the Aperitivo cocktails and Crostini from our previous event, with the next course to come: tonight’s Spinach Gnudi. Well done you! Our thanks to Chef Gaia for her warm hospitality and willingness to accommodate our request for an evening event scheduled in our time zone. We said our goodbyes as dawn approached for Gaia in Tuscany. 58

Gnudi dalla cucina de Gail.

Gnudi Making Class Ingredients and Per-Experience Preparation Ingredients (Serves 2)         

300 grams (1 ½ cups) spinach (before class boil spinach in water – 5 minutes – drain it and let it cool down). 200 grams (3/4 cup) ricotta cheese. 1 medium egg. 50 grams (1/2 cup) Parmesan cheese + some extra for topping. 50 grams (1/2 cup) flour plus extra for dusting (gluten-free alternative: rice flour). Nutmeg Salt Black pepper Garlic (optional)

Sauce 

4 tablespoons of butter and Sage – fresh or dried.

Cooking Tools 

Mixing bowl, Small frying pan, Past pot, Small saucepan, Skimmer/slotted spoon, Baking paper (optional)