Char Steakhouse
777 US Route 202 North, Raritan, NJ 08869
Sunday, March 29, 2009
Elevations and awards highlight 29th Induction
By Ernest Jaeger, Charge de Presse Provencial Honoraire
The 29th induction of our Garden State bailliage took place at Char, one of Central Jersey’s outstanding new restaurants. The evening included the induction of six new members and the elevation of four members. In addition, three members were recognized for their work for the chapter and region.
Members and their guests were welcomed to the luxurious steak house with an extensive hors d’oeuvres display and Piper Heidseick Brut Cuvee NV. The champagne was the perfect accompaniment to the Tso glazed frog led drumette; the veloute of lobster, coral froth, and sugar cane; and the seafood tower presenting oysters, shrimp, clams, lobster, yellowfin tuna tartare and crab.
After everyone was seated, Bailli Provincial George Muller and Bailli Robin Jacobs welcomed guests, introduced officers and gave a brief history of the Chaine and its rules. Induction began with the induction of professional members, including Luciano Ingrao, Char’s owner and our host, who was given the rank of Professionnel du Vin. Three other new members were given the title of Chef Rotisseur. The induction also included a new Dame de la Chaine and a Chevalier.
Celia D’Arienzo was elevated to the position of Chargee de Missions and Ivan Jacobs was elevated to position of Vice Chancelier-Argentier. Bailli Provincial Muller also elevated David Kniess to Conseiller Culinaire Provincial and George Staikos, Vice Echanson of our bailliage, to the rank of Echanson Provincial. Muller explained, “George Staikos has done a great job for this chapter and he will do a great job as Echanson for the region.” Staikos was also praised for his organization of the region’s young sommelier competition.
Muller brought Kniess out for further honors, telling the audience Kniess and he went to boarding school together and praising Kniess for all the work he did in organizing the region’s young chef competition. In recognition of his work, Kniess received the bronze star.
Saying D’Arienzo had been a very active and hard working member of her board, Bailli Jacobs presented D’Arienzo with the bronze star of excellence. Jacobs explained that she could not present Staikos with a bronze star of excellence because he was already awarded the star. Jacobs presented Staikos with a plaque recognizing all his work for our chapter. She also explained that he will continue to serve as Vice Echanson for our chapter, even as he is Echanson Provincial. With his thanks Staikos said, “I am very happy with the direction in which Robin has led our chapter.”
Dinner was served, highlighted by a first course of moist, flavorful Artic halibut wrapped in potatoes with braised leeks and cassis jus. A Chasseur Pinot Noir 2006 surprised many members because it was a red wine with fish, but the pairing was excellent, working with the crust on the fish, the leeks and Cassis jus.
A later course of very succulent short ribs braised in Cabernet with a Mascarpone polenta was a great success, paired with a richly layered Ramey Wine Cellars Claret 2006.
The evening ended with the awarding of a Chaine plate to Ingrao and recognition of the kitchen and service brigade. With applause echoing in our ears, we made our way out into the night, quite satisfied that our chapter would continue to thrive.
