Confrerie de la Chaine Des Rotisseurs
Garden State Bailliage
Garden State Marks Name Change with Creativity and Splendor
May 21,2006
By Ernest Jaeger, Charge de Presse Provincial Honoraire
Seeing Chef Rotisseur John Shirley’s name on the invitation to our black tie gale in May indicated this was an evening not to be missed. Shirley has a reputation for staging evenings of great food, incredible creativity and a little madness. The gala at the Somerset Hilton Doubletree where Shirley is executive chef would mark our bailliage’s name change and provide the background for out Mondiale induction.
Walking into the reception area certainly confirmed all our thoughts. Separate stations presided over by large ice sculptures served the best of sea, garden, and field. Smoked fish in gleaming presentations sat under a huge ice marlin. A modern day Ahab in ice oversaw the caviar station. Wait staff circled with hors d’oeuvres as diverse as sushi and escargot.
After we made our to the well appointed tables in the dining room, the Mondiale induction began, presided over by Balli Provincial George Muller, assisted by Balli Robin Jacobs, Vice Echanson George Staikos, and Professional du Vin Benjie Lavegne. Muller kept the ceremony lively as he tapped each of the five new members with the ancient root of the vine
After the induction, Shirley was introduced to the assembled members and guest, giving some high points of the dinner. Servers were “piped” in with Kazoos played by Shirley and some of his staff. The servers presented an amuse gueule of wild mushroom terrine with New Jersey’s Unionville Vineyard Apple Wine syrup, a delicious beginning to dinner. The appetizer that followed, “Quackers over Duck,” presented roast leg of duck with confit of duck topped by crackers in the shape of ducks, all with a delightful berry sauce.
The next treat was a lobster sate. A lobster tail was skewered and rested in a lemon oasis, with seaweed salad and Nantua oil. The Matrot Meursault “Les Chevalieres” France, 2004 was a crisp, perfect accompaniment for the briny freshness of the dish. The entrée was decadent and delicious. Herb roasted filet of beef was presented with an creative fava bean and Peruvian potato hash sautéed with foie gras butter, all accented with a Madeira sauce. The accompanying dark red Reuerta Cuvee el Palomar, Spain, 2003 added to the decadence of the dish.
Dessert was nothing less that spectacular! Placed in front of diners was one of two creations dessert landscapes. One of the landscapes was a clear glass curve holding small dishes; sorbet, a cone filled with pastry cream, fresh watermelon, and a mousse. The other creation presented the same treats in small hand wrought metal trees and flowers holding assorted small baskets. Each taste was wonderful!
By the end of dinner, most of the guests had run out of superlatives to describe the evening. Muller and Jacobs brought out Shirley, his kitchen brigade as well as the wait staff for rousing applause. The presentation of a Chaine platter brought the evening to a close. We went into the misty May evening knowing this was an evening that we would never forget.