August 21, 2005: Summer Carnival Dinner
Dolce Oak Ridge Conference Center
Winters are long in Minnesota and as fall approaches we do what we can to savor the pleasures of summer: Great food grilled and served in a beautiful outdoor setting; Old acquaintances coming together to rekindle friendships and catch up on summer activities; And music to sooth the soul. We wanted to capture, at least for an afternoon, the joy of an island Carnival.
Members of the Baillaige du Minneapolis gathered at Dolce Oak Ridge Conference Center situated on a beautiful site overlooking Lake McKnight. The weather was unbelievably glorious for an August afternoon in Minnesota. Oak Ridge is best known for its team building programs, but we chose to develop our Chaîne team by challenging its kitchen rather than its outdoor ropes courses.
Chef Rôtisseur Carl Blanz with island musician Cyril Paul
Our host, Chef Rôtisseur Carl Blanz, now Director of Sales and Marketing at Oak Ridge, welcomed us in the island way with fresh fruit and rum Batidos and Mojitos, a Caribbean cousin to the mint julep.
A great summer party wouldn't be complete without summer music. To bring the Caribbean to Minnesota we selected local musicians Cyril Paul and the Calypso Monarchs. Cyril comes from Trinidad, the land of Calypso, Steel Bands, the Limbo, and Carnival. He is a truly engaging personality and a master at putting folks at ease. We asked these wonderful musicians to share with us some of the hip swaying melodies of the islands.
Chevalier Warren Kapsner with Joyce
We also welcomed to our celebration a new member: Chevalier Warren Kapsner. He and his charming wife Joyce added a note of mirth and wit to our summer party that was most welcome.
Butler-passed Hors d'Oeuvres were first on the dining agenda (see Menu) accompanied by an unusual Sangiovese that had the lightness of a fruity French rosé with a richer flavor. The wine was well suited to a broad range of unusual treats ranging from Jerk Chicken Lollipops to Browns Town Rarebit. The Nuskies Bacon Onion Wedges were absolutely unforgettable.
Sous Chef Jim Nehmzow watches over the Hors d'Oeuvres
One of the hopes we all have when we attend a Chaîne dinner is that the meal will be something unique and very special. We like to have our Chefs show off for us by preparing food that cannot be ordered the next day from the menu. Chef Emmert and his staff certainly rose to the occasion.
Our menu (see Menu) combined island flair with the traditional cooking methods
of our founding Rôtisseurs.
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The craft of the Rôtisseurs was directed toward the preparation of meats and fowl on the spit or rack. Chef Emmert chose to honor our traditions in a spectacular way. Before the entrée was served, the spit roasted, curried goat was paraded on a turning spit through the dining space. The roasted young goat was an experience to savor and remember for a lifetime.
Executive Chef Virgil Emmert presides over the finishing of the
Flambé Stone Fruit Cobbler.
Chaîne dining is also about the pairing of food with wine and other beverages. Food & Beverage Director Janet Guzman showed us a talent for that game as well. How often does one get the opportunity to experience a lovely Riesling, a Gewurztraminer, a Viognier, and a Moulin-A-Vent in one sitting? And each well suited to the food it accompanied.
Like all good showmen, our talented hosts at Oak Ridge saved the best for last: A flambé stone fruit cobbler with a Zaya Gran Reserva 12 year old Guatemalan Rum. With the first sip of that remarkable nectar, the heavens opened and the Angels sang.
Our entertainers, Cyril Paul and the Calypso Monarchs, were not to be outdone by the Angels. With all that good food and drink in our bellies, what else was there to do but dance? (see Band)
Our evening concluded with a tribute to the chefs and servers who had worked so diligently to bring us such a grand summer picnic. (see Team)
Vive la Chaîne!