January 19, 2008 - Windows on Minnesota,
Celebrating Bordeaux
Host: Gérard Viardin,
Officier Conseiller Culinaire Honoraire,
and General Manager
The inspiration for “Celebrating Bordeaux” came from a desire to enjoy some of the great Bordeaux wines that had been resting in our private cellar for some time. There had been a Chefs' Competition (see: Competition) earlier in the day and the Jeunes Commis Rôtisseurs had been invited to find out who had won the competition as a prelude to an impressive and formal dinner.
Warren Gregory, a certified sommelier and restaurant wine consultant, was invited as a special guest. He is the author of a timely article entitled “Vive le Bordeaux” that appeared originally in his wine and spirits column in Marq Magazine, January 2008. The article stresses the importance of the Bordeaux region of France to winemaking and was reprinted on the back of the dinner menu. More recently, Merle Minda and Warren Gregory have coauthored an appreciation of the event (see: Gourmands Extraordinaire).
The Bailliage du Minneapolis owned one case of each of three big Bordeaux reds from
the 1986 vintage and our host, Gérard Viardin, decided that the individual bottles needed to be
opened ahead of time and inspected individually so that any bottles that had not survived the aging
process could be culled. Chevalier Paul Campbell, guest Warren Gregory, and Bailli Honoraire
Bob Cornelius assisted in this process. One of the surprises coming out of this inspection was
the extent of the variation between bottles. For the Oenophiles, Chevalier Paul Campbell has
written a fascinating commentary on his personal experience with these unique wines.
(see: Reflections)
The Chaîne members and guests gathered in a reception area of Windows on Minnesota on the 50th floor of the IDS Center on an evening when just the view of the city itself was worth the price of admission. In addition, there was bubbly and white wine and passed Hors d’Oeuvres fit for a celebration. And while the temptation of Escargot and Belon Oysters is undeniable, this writer reached for the “Steak Tartare with Quail Egg” each time a server passed by.
Awards Ceremony
As dinner time approached, members and guests moved to a formal dining room, again on the 50th floor, but the Jeunes Commis Rôtissures were held back so that they could make a grand entrance before a seated audience.
With trumpet fanfare, the Jeunes Commis entered the dining room one by one, accompanied by a formal introduction and a brief biography given by Chevalier Joseph Marzano, the President of the Art Institutes International Minnesota, the host site for the competition held earlier that day.
The Jeunes Commis then moved to a small stage where the results of the judging were announced. Bailli Carl Blanz presented appropriate gifts and awards as outlined below:
Honorable Mention:
- Lacy Leuth, Executive Chef
Neighbors Italian Bistro - Mankato - Shawn Cooper, Lead Line Cook
Oak Ridge Conference Center - Colin MacDonald, Line Cook
FireLake Grill House, The Radisson Plaza Hotel
Second Runner-up:
- Steve McMullen, Line Cook
FireLake Grill House, The Radisson Plaza Hotel
First Runner-up:
- Daniel Wesener, Sous Chef
Pazzaluna Urban Italian Trattoria
First Place Winner:
First Place Winner
Robert Schoonover, Sous Chef
The Minneapolis Club
being congratulated by
Bailli Carl Blanz
There was one last award to present, that to our host: Officier Conseiller Culinaire Honoraire Gérard Viardin. He was awarded the “Commandeur” pin in honor of more than twenty years of participation and service to the Chaîne.