May 19, 2002 Sofitel Induction Dinner
Colors of the Chaine
It isn’t often that the members of a Bailliage are able to see the full colors of the Chaîne as well as experience an occasion to appreciate its rich heritage. We were afforded such an opportunity at the May 19 Induction Dinner of the Minneapolis Bailliage held in the new La Fougasse restaurant of the Hotel Sofitel, historically the site of some of the Minneapolis’ Chaîne’s founding dinners.
Bailli Provincial Peter Hanowich reviewed the history of the Chaîne before the induction ceremony. Appropriately, in attendance was Jorgen Viltoft, who was a founding member as an hôtelier during the early 1950’s when Jean Valby reactivated the Chaîne des Rôtisseurs in France.
Minneapolis Bailli Commandeur Richard Ya Deau explained the symbolism of the colors of the Chaîne ribbons to be given during the Induction. Interestingly enough, with member elevations as well as new member inductions, the wide color specter of Chaîne unfolded during the ceremony, including Chevalier, Dame de la Chaîne, Maître Rôtisseur, Maître de Table, Chef Rôtisseur, Professional du Vin, Commandeur, Officier Commandeur, and Maître d’Honneur.
Following a champagne reception featuring the music and dance of the flamenco, the “colors” continued as guests enjoyed the brilliant décor of the hotel’s dining area where they were greeted by dazzling centerpieces that included goldfish bowls suspended from the ceiling. The reception foretold an evening of colorful dishes, flavors colored with the many nuances of Mediterranean preparations, and the very best ingredients of the region.
The starter course focused on the best of the flavors of spring and included stone-roasted foie gras with cimini and morel mushrooms, accompanied by Cipollini onions with a carrot garnish. It was perfectly matched with the fruity nose of a Bonterra Viognier. Sesame crusted yellow fin tuna with tabouli and a tomato basil garlic compote followed. The smooth oak finish of the Grgich Hills ‘99 Chardonnay was a lovely accompaniment.
Chef Rotisseur Lindell Mendoza’s ginger-raspberry crunch was a unique palette cleanser: the fresh raspberries frozen in Bombay Saffire and a simple syrup with the hint of ginger received rave reviews.
The main course was an explosion of color as well as flavor. It featured a boned pan-seared duck breast prepared with Algerian spices and orange zest, green onions, and red peppercorns, along side a classic polenta. A St.-Julien Chateau Talbot ‘83 stood nicely against the exotic aromas and flavors of the dish.
Cucumber-wrapped Gorgonzola flan, served with a drizzle of balsamic, let the guests savor the rich flavors and appreciate the accompanying Tommasi Amarone ‘97. It was a short-lived respite, however, as the masterfully created works of the pastry staff presented each table with a tree of seven desserts. A colorful flamenco finale, indeed!