Confrerie de la Chaine Des Rotisseurs 

Garden State Bailliage

An Historical Evening Table 8

January 8, 2006

 By Ernest Jaeger, Charge de Press Provincial de Mid-Atlantic Honoraire

            The empty wine bottles cluttering the tables at Table 8 told only part of the story.   Among the empty bottles were a Lafite Rothschild 1979, Chateau Lafleur Petrus 1999, Chateau Calon Montagne St.Emilion 1961, Nuit St. Georges Les Vigues Rondes Premier Cru 1996, and a Clos du Vongeot Grand Cru 1993.

Yes, the Chaine had been here for a wonderful dinner choreographed by owner Demetri Malki and Chef Rotisseur Michael Clampffer at this recently opened Montclair, New Jersey restaurant that has garnered a galaxy of stars from the state’s restaurant reviewers.  Members were asked to bring their own wine for what became a joyful evening of sipping and sharing.

Tonight, however, food and wine were only part of the story.   History was made before the dinner when members of the chapter voted to change the name of the bailliage from Hunterdon-Princeton to Garden State.  Bailli Robin Jacobs who presided over the vote explained that garden state was more inclusive and more honestly represented the chapter’s geographic diversity.

To celebrate the vote there were champagne and hors d’oeuvres before we sat down at well appointed tables to Clampffer’s delicious first course of sweetbreads, grilled endive, Granny Smith apples, and candied walnuts. We marveled at the ways in which each element of the dish underscored the succulence of the sweetbreads.

Clampffer’s second course of poached Maine lobster, chestnut puree, wild mushrooms, micro celery, and black truffle jus was also a great success.  The chestnut puree surprised many of us, but underscored the sweetness of the lobster excellently. 

The hearty third course was probably the favorite of the evening. Wonderfully tender braised beef short ribs were paired with goat cheese polenta and olive oil poached cherry tomatoes.  The polenta was creamy and delicious, the poached cherry tomatoes gave the dish another interesting texture, all in all a great success!

The finale to this superb dinner was equally superb. Warm chocolate cake with a peanut butter center was accompanied by excellent strawberry ice cream and chocolate sorbet.   Hors D’Age Domaine de Valcros Banyuls, provided by the chapter, complemented the dish very well.  Mark Atom and Jacobs brought Malki and Clampffer out for the Chaine’s thanks and our hearty applause.  Clampffer’s excellent menu and Table 8 were certainly the appropriate setting for this historical evening in the life our chapter.