January 15, 2006: La Fougasse at Hotel Sofitel,
Young Chef Rôtisseur Awards Dinner
We began the New Year with a formal dinner set between the fireplaces at La Fougasse in Hotel Sofitel Minneapolis. A delightful place to gather on a cold winter evening. We welcomed as our special guests the six Young Chef Rôtisseurs who had competed in the Jeune Commis Rôtisseur Competition the day before at the Art Institutes International Minnesota (see Competition).
Officier Commandeur Don McMillan with Pat
Our host, Chef Rôtisseur Lindell Mendoza welcomed us to La Fougasse with festive bubbles by Mumm Napa and butler-passed Hors d'Oeuvres. There were delicate beet napoleons, Manchego cheese croquettes, and smoked salmon crunchies to awaken the palate for the fine meal which was to follow.
After a brief period of meeting and reconnecting with old friends, we bowed to the impatience of our Young Chef Rôtisseur guests and moved to the dining area for the awards ceremony.
Bailli Bob first acknowledged many of the contest judges who were present at the dinner and thanked all of the contestants for having the courage to enter the competition and to participate.
(L to R) Gay Lynn Liljemark, Chevalier
Dr. William Liljemark, Officier Commandeur Don McMillan,
Chevalier Dr. Mark Holmberg
The results were then announced: Second runner-up was Dan Wesener, a line cook at Pazzaluna Urban Italian. First runner-up was Stephanie Kochlin, a sous chef at Heartland Restaurant and Wine Bar. The winner of the Local Young Chef Rôtisseur competition was Lacey Lueth, the lead line cook from Pazzaluna Urban Italian. Lacy will go on to represent the Bailliage du Minneapolis in the Regional competition to be held in March.
By a curious coincidence, or perhaps a mother's intuition, Lacey's Mom was present at the dinner and was excited to see her daughter take first prize.
Chevalier Robert Meinzer with Arlene Boutin, MD
There followed the kind of dinner that members of the Chaîne live for. Hotel Sofitel Executive Chef Serge Devesa, a native of Marseille, proved once again that growing up in France can be a fine way to learn the art of cooking. The meal opened with a marvelous Mussel & Shrimp soup 'en croute' and never lagged through six courses (see Menu).
We savored foie gras mousseline, dover sole, pan seared venison, Brie cheese strudel, and a spectacular dessert featuring a candy butterfly in a woven cage (the photo doesn't do it justice).
La Fougasse manager Sunil Yaradi delighted us with his fine pairing of wine with the food which included a Chateauneuf-du-Pape, Clos des Papes, 2000 from our cellar to compliment the venison entrée.
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| 'The Pazzaluna Connection' (L to R) Chef Gabe Stockinger, Contestant Dan Wesener, Barbara Goodman, Chef Rôtisseur Michael Goodman, Contestant Lacey Lueth and Lacey's Mom |
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| The Contestants: (L to R) 2nd Place Stephanie Kochlin, Best Young Chef Lacey Lueth, 3rd Place Dan Wesener, Bailli Bob Cornelius, Sean Nelson, Brian Chelberg, Brady Behrens |
(L to R) Matthieu LaFaurie, Sous Chef Pedro, Chef Rôtisseur
Lindell Mendoza, Chef Serge Devesa
We closed the evening by thanking those who had made this most memorable event possible.
Bon, très bon!