La Chaîne des Rôtísseurs

La Jolla Bailliage

MOST RECENT PHOTOS

MAY 6TH. at THE MARINE ROOM WITH CHEF BERNARD GUILLAS

 

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La Jolla Bailliage's 38th. Induction Ceremony at the Rancho Santa Fe Golf Club in Rancho Santa Fe, California

by By Chargee de Presse Provincial Hon. Marie Addario

An exclamation point on the map, Rancho Santa Fe, according to The Robb Report , one of the best communities in the nation with its golf club “ Nestled in the heart of the historic Covenant, is regarded as one of the premier private golf venues in the western United States”. The Rancho Santa Fe Golf Club House, softly-sophisticated in Spanish Revival architecture, proved to be a certain winner for La Jolla Bailliage’s 38th Induction.  

On the evening of September 8th, Bailli Dominick Addario and wife Marie, immediate past president of the Rancho Santa Fe Association, welcomed 70 members and guests to a striking-sunset cocktail reception. Guitars and gentle breezes set the stage for the tasty assortment of traditional Spanish tapas, Prosecco and a Tequila bar. With Chaine flags hoisted in the Grill Room staged with theater seating, Bailli Delegue Des Etats-Unis George H. Brown, Jr. conducted his first induction as Bailli National. He inducted 5 new members, including two professionals: Maitre de Table Steve Nordstrom, Chef de Cuisine Eric Gruber, Chevalier Jeff Wilson, Chevalier Ron Graham, and Chevalier James Wyner. Chevalier Sandor Shapery was elevated to Vice Chancelier-Argentier and Joseph Schmidt to Vice Conseiller-Cullinaire.

 Assisting were Argentier des Etats-Unis Hal Small, and Chambellan Provincial Far West Bailli of the San Diego Bailliage Ira Falk. A special award, the prestigious Bronze Star, was presented to Georg Hochfilzer former GM of the Westgate Hotel in San Diego, by Dom Addario for his exemplary career as an hotelier and long-time service to La Chaine and Hotel Bristol in Vienna.

Attending were Ranch residents, Golf Club President Ken Markstein and wife Carole, immediate past president of the Golf Club and member of La Chaine Rich Ferrier and wife Donna. Also present was long-time member of La Chaine, Maitre de Table Hotelier Kerman  Beriker, Managing Director of  the historic Inn at Rancho Santa Fe, and wife Kristina.

An extraordinary Dinner followed in the main dining room dressed with stunning gold linens with burgundy and white florals. The starter, Lobster bisque and cauliflower panna cotta with American Sturgeon caviar, was paired with Central Coast Riesling Jekel Vineyards 2007. Kona Kampachi carpaccio with white truffle essence, and braised summer Chanterelle mushrooms followed and was joined with a Treana White, Treana Winery, Central Coast 2007. Roasted breast of Muscovy duck and braised oxtail  leek ragout with dried Bing cherries balanced well with the La Grange Philippe Coteaux du Languedoc 2000 brought by Bailli Addario as well as the Silver Oak Cabernet Sauvignon, Alexander Valley 1999 to accompany Chef Gruber’s selection of fine cheeses.  The finale was the sumptuous Michele Chiarlo mission fig tartlet with vanilla poached apricot, crème fraiche gelato, Oregon huckleberry compote with lavender honey served with Nivole Moscato D’Asti 2007.

Following the dinner Bailli Addario presented a Chaine Certificate for culinary excellence and outstanding service to Maitre de Table GM Steve Nordstrom and Chaîne des Rôtisseurs Chef Gruber and his staff, which included Director of Food and Beverage Phyllis Villalpando and Director of Catering Abril Gruber. Cigars and Port were then served on the veranda with comfortable couches and a roaring fire under September stars.

 

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A Finely-Tuned Affair

By Chargee de Presse Provincial Hon. Marie Addario

 

The La Jolla Bailliage held its spring dinner on June 2nd 2008 at Anthology. This swank 300 seat jazz supper club, located in the neighborhood of “Little Italy” is minutes from the San Diego International Airport and the downtown. Some of us are young enough to remember those wonderful 1930’s and 40’s supper clubs. I hail from New York, and in the late 60’s heard Peggy Lee sing “Fever” at Basin Street East. I hadn’t realized I caught the tail of a rainbow. Today you can find fine a few good supper clubs in the major cities, but finally San Diego has perhaps the best of them all.  Anthology, the vision of Howard Berkson, CEO of Anthology knew San Diego was ready for this newest premiere dinning and live music experience and opened on June 6, 2007. Bradley Ogden, two-time prestigious James Beard Award winner consults with Executive Chef Marc Boussaire to create one of San Diego’s premier dinning room experiences. The club was designed to be the finest performance environments on the West Coast including state-of-the-art digital sound. Artists who have performed on its stage are Count Basie Big Band, Ramsey Lewis, Arturo Sandoval, Kenny Rankin, Chick Corea, just to name a few.

Stepping into the foyer we were wowed by the expanse and height of this 13,000 square-foot, three- tierd edifice with mezzanine and VIP dining room all open to the stage.  Chaine flags were flying; Champagne flowing and pairing with a startling array of starters to the sexy sounds of a three-piece jazz ensemble. Anthology’s outdoor seating area on the third tier provides a hip city-view and sparkling sunset perfect for receptions and small parties.

Far West Chambellan Provincial Hon., Bailli of La Jolla, Dom Addario and wife, Chargee de Presse Provincial Hon. Marie, welcomed 90 members and guests including members from Bailli Ira Falk’s San Diego Bailliage.

The main orchestra played during the sumptuous dinner which included Executive Chef Marc Boussaire’s  crab creation served with a Robert Weil Spatburgunder Weissherbst Rheingau, 2007; one of the favorites of the dinner. This unique Pinot Noir, pressed as a white wine varietal without skins, is very light in color, medium body with exception viscosity. Rich in flavor, it has an exceptionally round finish. The other favorite wine which paired so well with the oxtail croustillant in a port wine reduction was the Elio Grasso “Vigna Martina” Barbera D’Alba Piemonte, 2005. Duck confit with Asian pears followed, and later the jazzy buttermilk panna cotta with oven roasted strawberries and balsamic glaze.

On Anthology’s dramatic stage, Bailli Addario presented Chef Boussaire and his attentive staff with a Chaine plate and certificate of appreciation as well as  accolades to the jazz ensembles and vocalist whose strains of cool jazz and band favorites added just the right amount of vibe.

 

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