Confrerie de la Chaine Des Rotisseur
Mondial Inducts New Members at Historic Inn
May 15, 2006
By Ernest Jaeger, Charge de Presse Provincial du Mid-Atlantic Honoraire
The Stage House Inn in Scotch Plains is one of the old coaching inns that still dot the Jersey landscape. Its charming colonial ambiance was the perfect setting for the induction of seven new members into our chapter’s Mondial society.
The rains held off long enough for the members of the Hunterdon-Princeton bailliage and our guests to enjoy cocktails and hors d’ouevres in the outdoor garden of the restaurant, among the beds of herbs and flowers. Veuve Clicquot Ponsardin “Yellow Label” was poured as waiters passed tuna tartar, mushroom spring rolls, foie gras, and shrimp and basil wontons.
With the first few drops of rain, we made our way into the lovely colonial dining room to begin the Mondial induction. Bailli Provincial George Muller, Bailli Robin Jacobs, Vice Echanson George Staikos, Bailli Honoraire Linda Woo led the induction with Muller presiding. After a brief introduction of the rite, Muller touched the shoulders of Celia D’Arienzo, Joseph Fuoco, Benji Lavigne, Barbara Longue, Paul Ramsperger, Ken Schiller, and William Stoebenau with the ancient wine root. Following the induction was the singing of the Mondial song. Muller invited members to contribute their own verses during the evening. The dining room echoed all night to the verses scripted and sung by very creative members.
Dinner began with a napoleon of Maine crabmeat, cumin crisps, English peas, and cilantro sauce. The wonderful tastes of this dish were complimented perfectly by a crisp Grunner Veltliner 2003; ‘Kartauser’ Karl Stierscheider, Wachau, Austria. This first course assured us that Chef Rotisseur Michael Clampffer was going to make this a very special Mondial affair.
Atlantic halibut presented celery root puree, braised morels, fava beans, Parma proscuitto, and balsamic jus offered succulent fish and the bright, fresh tastes of spring. A Chardonnay 2001; “Clos de la truffiere’ 1 er cru, Vincent Girardin, Chassagne-Montrachet, Burgundy, France was superb and brought out the sparkling elements of the dish perfectly.
Equally splendid was the Nerello Mascalese 2000; Benanti, Mt. Etna, Sicily, Italy that accompanied the very rich gently braised short ribs, with spring ramps, tomato confit, goat cheese ravioli, and mirco celery.
For the evening’s grand finale, Clampffer presented a citron pound cake with mixed berry sorbet and vanilla sauce along with a berry cobbler topped with buttermilk ice cream. The Torrontes ‘Tardia” 2003; Santa Julia, Mendoza, Argentina poured as the dessert was served provided just the right hint of sweetness to end of the evening.
Bailli Robin Jacobs and Vice Conseillier Gastronomique Mark Alton brought Clampffer and his kitchen brigade out for a very warm round of applause. Alton presented a Chaine plate with the chapter’s thanks and compliments. After many guests expressed their appreciation to Clampffer personally, we made our way to our cars in a night clean with the spring rain.
**menu
Mondial Induction
May 15, 2005
Stage House Inn
Scotch Plains, New Jersey
Passed Hors d'oeuvres
Tuna Tartar
Mushroom Spring Rolls
Shrimp and Basil Wontons
Foie Gras
Veuve Clicquot Ponsardin ‘Yellow Label”
Napoleon of Maine Crabmeat, Cumin Crisps, English
Peas, Cilantro Sauce
Grunner Veltliner 2003; ‘Kartauser’ Karl Stierschneider,
Wachau, Austria
Atlantic Halibut, Celery Root Puree, Braised Morels,
Fava Beans, Parma Proscuitto, Balsamic Jus
Chardonnay 2001; ‘Clos de la Truffiere’ 1er Cru Vincent
Girardin, Chassagne-Montrachet, Burgundy, France
Short Ribs, Gently Braised, Spring Ramps, Tomato Confit,
Goat Cheese Ravioli, Micro Celery
Nerella Mascalese 2000; Benanti, Mt.Etna, Sicily, Italy
Citron Pound Cake, Mixed Berry Sorbet, Vanilla Sauce,
Berry Cobbler with Buttermilk Ice Cream
Torrontes ‘Tardia’ 2000; Santa Julia, Mendoza Argentina