The Twenty-Eighth Annual Induction Dinner Sunday,
Bernards Inn
December 2, 2007
Bernards Inn Dazzles during 28th Induction
By Ernest Jaeger, Charge de Presse Provencial Honoraire
New Jersey’s gracious Bernards Inn, dressed in holiday attire and wearing new make-up for her 100th birthday, provided a dazzling backdrop for our 28th induction on December 2, 2007. Two generations of our chapter, including many of its founders, gathered to welcome 12 new members and share in the elevation of four more.
The evening became even more special with the presence of Bailli Delegue National Joe Caruso, who presided over the induction with Bailli Provincial George Muller, and Bailli Robin Jacobs.
During the induction, which followed champagne and hors d’oevures, Bailli Delegue National Caruso tapped the shoulders of the 12 new members, among them nine professional members and a culinary arts student Joseph Petracca. We continue to be one of the few chapters in the country that induct students with the title of Rotisseur. Among the new professional members was Maitre de Hotel Diana Carr, the general manager of the Bernards Inn who was host for the evening with Professional du Vin Terri Baldwin, the inn’s wine director.
Welcomed to the chapter with Carr were Chef Rotisseur Richard Bishop, Chef Rotisseur Justin Di Bianca, Maitre Rotisseur Traiteur Judith Jenkins Gaudino, Maitre Hotelier Club Jerome Louie, Maitre Rotisseur Mattar M. Mattar, Professional de Table Doris Simpson, and Maitre Hotelier Michael Yochim. Flo Kissel was inducted as a Dame de la Chaine and Earle Ashton, III and Antonio Pereiea were inducted as Chevalier.
Bailli Delegue National Caruso elevated Joseph Costello, Richard Littman, and Steve Nahlig to Officier, while presenting Harold Goldfarb with the badge of Commandeur. The evening included more honors; Ivan Jacobs received the Bronze Star of Excellence for his many efforts on behalf of the chapter from Bailli Jacobs. In his final presentation Bailli Delegue National Caruso said, “There are many fine Baillis in this country, and your chapter has one of the best,” and then placed the Silver Star for Excellence around the neck of Bailli Jacobs to much applause.
After welcomes and photos, the first course of Executive Chef Cory Heyer’s spectacular dinner was served. A beautifully composed coriander spiced tuna sashimi was presented with watermelon radish, fresh wasabi, and a pomegranate reduction. It was escorted by a crisp Oro de Castilla Verdejo, Rueda, Spain, 2005, the first of many outstanding pairings by Baldwin. The next course was a tasty sweet potato ravioli with black truffle pecorino, toasted pumpkin seeds and a sage butter sauce. The fruits of the Matanzas Creek Chardonnay, Sonoma Valley 2005, complemented the sweetest of the potato and the nuttiness of the pumpkin seeds beautifully.
Organic Scottish salmon was decorated with a butternut squash hash, applewood smoked bacon, and a scotch and lobster cream. A Hamilton Russell Chardonnay. Walker Bay South 2006, successfully underscored the pure flavors of this dish. The next course of prime tenderloin of beef also included seared herb polenta, onion “Alfredo,” and tomato fondue. A smooth Tamarack “Firehouse Red,” Columbia Valley 2005 was poured as the dish was served.
The delicious and successful menu was brought to a close by a beautiful dessert tasting including a Black Forest torte, eggnog cheesecake, caramelized apple almond tart, maple chestnut mousse cup, and gingerbread ice cream – something for everyone!
During the evening the weather turned icy and many of the staff made their way home as their duties were completed. However, Bailli Provencial Muller and Bailli Jacobs brought out chef Heyer, Professional du Vin Terri Baldwin, and Maitre de Hotel Diane Carr to accept the thanks of the members and their guests. We made our way out to an icy winter rain, no matter because our spirits were warmed by the hospitality of the Bernards Inn and the fellowship of the evening.
