Bailliage Les Lacs et des Bois
La Chaine des Rotisseurs The Woodlands, TX USA

The stylish Amerigo’s Grille was the venue for our annual Black Tie Induction Gala dinner on November 13, members and guests gathered at this lovely restaurant to perform the Induction and welcome our newest members to the Lacs et des Bois Bailliage. We began our wonderful culinary journey with a sparkling wine reception that  included flutes of Chateau Ste. Michelle Luxe 1998 vintage, and Butler Style passed Hors D’ Oeuvres. Then before our five course dinner we adjourned to a private room for the induction ceremony.

After the ceremony was completed we went to find our seats in the lavishly decorated room and begin our culinary adventure. Our first course was a Tuna Carpaccio of Grade One Ahi Tuna with a Ginger Remoulade sauce accompanied by White Asparagus. The wine that was boldly paired with this course was a Saintsbury Pinot Noir “Brown Ranch Vineyard” 1997, and went wonderfully with the spiciness of the ginger. Our second course was a Walnut Gourmandise with Assorted Greens, Young Beets, Artichoke, and fresh Sorrel, laced with a Citrus Vinaigrette and paired with a Cloudy Bay Sauvignon Blanc 2003.

The next course was the fish course, a lovely Filet of Sea Bass, sautéed to a crisp, with fresh Lobster Mushrooms and a Saffron Emulsion, served with Ramey Chardonnay 2002. The full bodied flavor of the Chardonnay was paired perfectly with the Saffron Emulsion, it was a great selection. The meat course was next, a Petite Veal Rack Herb Rubbed and Marinated Extra Virgin Olive Oil then slow grilled and finished with Shallots in a Red Wine Essence, served with Toasted Orzo, and Miniature vegetables, this course was paired with Arrowood Cabernet Sauvignon 1995, a very luscious and full bodied red wine.

The Dessert course presentation was lovely, a Mouse Tower of fresh assorted berries and encircled with White and Chocolate Mousse topped with an Italian Zabaglione sauce and paired with R.L. Buller & Son Fine Muscat, a very delicious sweet white dessert wine.

The evening was a great success, and a wonderful time was had by all who attended. To commemorate the evening, owner and Vice Conseiller Culinaire Casey Kosh was presented a Chaîne decanter,  the Chef a framed certificate of appreciation and the staff Chaîne service pins as the evening came to a close.