October 26, 2007 - Lake Elmo Inn Event Center,
Induction Dinner
Hosts: Don McMillan, Vice Conseiller Gastronomique, and
John Schiltz, Executive Chef / Owner
Special Guests: Jane Tracy, Bailli de Chicago, and
Roger H. Tracy,
Conseiller Gastronomique National
An Appreciation by Margaret Leto, Vice Chargée de Presse
It was a perfect time of the year, as hunting season had arrived, and our Chef’s specialty was wild game. The Lake Elmo Event Center had proved to be an amazing location for a Chaîne Induction Dinner. Nestled in the little town of Lake Elmo sits a Frank Lloyd Wright inspired building complete with stained glass windows, flat screen ‘fire places’ and a beautiful waterfall upon entry.
Don & Pat McMillan
We were delighted to start the evening out with the perfect sized hors d’oeuvres along with Louis Bouillot Rose sparkling wine and Macon Villages Chauvenet, 2005. The cheerful wait staff greeted us with quail eggs Benedict, caramelized onions and gorgonzola on toasted pita, caprese canapé and one of my personal favorites, pistachio crusted Cornish game hen with orange pepit, a dropper of OJ as you finished the bite! After a delightful reception we moved to seating for the inductions, promotions and honoring of our new and current Chaine members. Roger Tracy from Chicago so wonderfully conducted the inductions. Carl Blanz was promoted to our new chapter Bailli, and Bob Cornelius was honored for being the last Bailli.
Roger Tracy with Chef John Schiltz
After the induction we moved to the beautifully appointed dinner tables. Baguettes awaited us on the tables as Chef John Schlitz explained that we had joined his ‘home’ for dinner. Before each course, Chef explained the reason he had chosen the dishes. Reasons from porcini mushrooms found locally, but secretively hidden, to sun fish in which Chef had fished and served when he was younger unaware that they should have not been served as they were not inspected! All explanations made this dinner spectacular.
The little touches, such as the consommé poured in our bowls, to the hand carved ice bowls for our sorbet made this dinner very special. The spectacular wines served seemed to perfectly match each course. In ending the courses was a quartet of desserts, mini apple pies, pumpkin crème brûlée served in a mini pumpkin, mini maple leave cookie and mini truffle completed the mini dessert plate.
The wonderful heart and soul of the Chef really had shown in his dishes, décor and staff, as we all went away having had a great evening.