September 17, 2006 - Interlachen Country Club,
End-of-Summer Picnic
Many see the Chaîne des Rôtisseurs as a venue for formal dining: Black Tie, fine linens and china, Riedel glassware, etc. But in Minnesota we cherish our short summers and decided not to let this one pass without an outdoor extravaganza. Maître Hôtelier George Carroll invited members and guests of the Bailliage du Minneapolis to an End-of-Summer Picnic to be held in the pool area of Edina's famous Interlachen Country Club.
Unfortunately, the end-of-summer arrived a day or two earlier than anticipated, and the event had to be moved indoors. Of course, being indoors at Interlachen is no hardship. We were greeted on a sunny porch with a bubbling glass of Brut Champagne and the piano artistry of Harry Strobel.
Jean-Noel Hauton Champagne Brut
Harry Strobel at the keyboard
The Champagne was accompanied by two sinfully delicious passed hors d'oeuvres: Grilled Butterfly Shrimp with Orange Marmalade Dipping Sauce and Smoked Salmon with Mango Salsa Wontons.
(L to R)
Bailli Bob Cornelius, Joyce &Chevalier Warren Kapsner
Once the effervescence of the Champagne had spread to the mood of the assembled members and guests, the doors were thrown open to a masterful spread of delicacies presented on white linen serving stations.
The Interlachen Country Club boasts a remarkably diverse kitchen. There are culinary professionals from England, France, Canada, China, Cambodia, and Vietnam, as well as from The United States.
These talented chefs combined to offer us an Asian Exhibition Station featuring a wide variety of Asian delicacies (see Menu).
(L to R)
Chevalier Mark and HedyHolmberg, Dame de la Chaîne Elaine
and Paul Campbell
This was clearly a case of food presented as art. How can one resist the spectacle of a Chinese Whole Roasted Suckling Pig or a colorful Dessert Station larger than the entire Warm Food Buffet.
And the food tasted as good as it looked. From the Vietnamese Chicken Salad with Lemon Grass to the Spring Rolls with Fish Sauce and the Banana Tempura with Homemade Vanilla Ice Cream one was transported to a kinder, gentler planet earth.
There was plenty to tease the palate with new flavors and sensations including a nice selection of fine wines well chosen for an Asian food experience.
(L to R)
Carla and Chef Grillardin KajSorensen
Good food, good wine, good friends, and attentive service: the camaraderie of the table at its best.
As members returned for just one more Banana Coconut Chocolate Truffle, the buzz of quiet conversation whispered contentment. At the end of the meal, no one wanted to leave.
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| (L to R)
Jodee Montreuil, Steve and Sheryl
Newman, Maître de Table Hôtelier Charlie Montreuil, Michelle and Officier Commandeur Allen Mercer |