July 14, 2007 - Chambers Hotel,
Bastille Day Celebration
Hosts: Amanda Bové Sill, Vice Chargée de Missions
and Executive Chef Joshua Nudd
Photography courtesy of Lara Leimbach Photography
(L to R) Chef Rôtisseur Paul Lynch, Chef de
Cuisine Chris Damskey, Chef Rôtisseur Mark Stankey, Executive Chef
Joshua Nudd, Vice Chargée de Missions Amanda Bové Sill, Executive
Pastry Chef Christina Kaelberer, Bailli Carl Blanz, and Joe MarzanoOur story begins with the dénouement, the conclusion: Who can contemplate these smiling faces and not imagine that something wonderful has just happened. Host Amanda Bové Sill is surrounded by Chaine member Chefs (in formal attire) and Chambers Hotel working Chefs (in dress whites) basking in the glow of diners' contentment.
Chambers is a new "Boutique" hotel in Minneapolis. Owner Ralph Burnet suggests that boutique means High Service and High Design and he has elected to add High Art to the mix. There are more than 200 pieces of original contemporary art displayed throughout the hotel which have come from the private collection of Ralph and Peggy Burnet. The piece shown here is an original work by Indian artist Subodh Gupta.
Chambers' kitchen is under the overall direction of world renowned Chef Jean-Georges Vongerichten. Our host for the evening was Chambers' Executive Chef Joshua Nudd who is no stranger to Chaîne events, having previously demonstrated his skill for Bailliages in both Beverly Hills and Hawaii.
A welcoming reception was held in the Outdoor Courtyard located between the two main wings of the hotel (see: Reception). Champagne and a dazzling array of Passed Hors d'Oeuvres gave promise of a spectacular evening.
The formal dinner (see: Menu) was held in the Gallery, a room featuring many fine art pieces from the Burnet private collection. Modern Art meets Modern Cuisine. The charm of this particular dinner was the elegance of its apparent simplicity. Amateur and Professional alike found much to savor in this six-course offering.
One of many things we had to celebrate this Bastille Day was the Birthday of one of our most active members, Vice Conseiller Gastronomique Don McMillan.
Our dinners often conclude with a Q and A session. It gives the members an opportunity both to congratulate the kitchen on its fine work and to try to wheedle a few tricks of the trade from the masters.
