Grand Chapitre Article
Grand Chapitre 2008
The Chaîne from around the world comes to Boston!
Boston hosted Chaîne officers and members from around the country and the world this past summer from June 27th through July 2nd.
Based at the Intercontinental Hotel Boston the five nights of culinary events were a tremendous success.
From as far as Australia and New Zealand with contingents from France, Italy, the U.K., Mexico, Bermuda and many other far flung Chaîne bailliages, gastronomes flocked to enjoy Boston’s culinary lights.
Grand Chapitre Boston 2008 -by John J. Vyhnanek, Baili Provincial Nord-Est
“Elevation Ceremony at Fanueil Hall”
The 2008 Grand Chapitre was held in Boston this past month and was headquartered at the InterContinental Hotel on the Harbor Walk. There were special events, trips and tours to Boston’s top spots including the Museum of Fine Arts, Fenway Park and the USS Constitution, “Old Ironsides”. This Chapitre was one of the biggest ever with over 340 people in attendance. As always, food, wine and good cheer is at the forefront of any event and it was the same here. We started with a pre-arrival dinner at Boston’s Radius Restaurant. On Saturday night, a dine-around sent our members to Boston’s 25 best dining spots to enjoy on their own. Then came a Clam Bake at Legal Sea Foods, the Gala dinner at the InterContinental Hotel, a fabulous wine lunch at the famed Anthony’s Pier 4 and the Bailli Appreciation dinner at the Boston Harbor Hotel under the guidance of Chef Rôtisseur Daniel Bruce. All had a great time and many members rated the experience in the top 3 ever with Hawaii and Las Vegas as #1 and #2!
International Chaine President Yam Atallah from Paris presided over the elevation ceremony inside the historic Faneuil Hall where John Adams, Ben Franklin and James Otis debated. Everyone felt chills when the fife and drum corps paraded in with the American flag! George Brown of Seattle was officially elevated to Bailli Délégué of the United States, replacing Joe Caruso who did not run for another term. Sandi Miller from Charlotte is our new Chancelier. The remainder of the U.S. Board of Directors were sworn in along with elevations of some regional provincial officers. There were no new inductions this evening, as we had to return to the InterContinental Hotel for a pre-gala reception.
Other elevated officers:
Harold S. Small, Argentier
Joe T. Caruso, Bailli Délégué Honoraire and Membre Conseils d’Administration et Magistral
Cynthia Holmes Eisenmenger, Chargée de Presse
Steve Gerkin, Chairman, The Chaîne Foundation
John J. Nihoff, Conseiller Culinaire & Professionals
Dan K. Gulbronsen, Grand Echanson
Thomas E. Cassidy, Jr. Conseiller Gastronomique
Greg Eisenmenger, Jurisconsult
John H. Burson, Bailli Provincial, Midwest
Heinz V. Hofmann, Bailli Provincial, Far West
Joel Klein, Bailli Provincial, Southwest
Larry Krams, Bailli Provincial, Southeast
Michael Martello, Bailli Provincial, Pacific Northwest
John D. Miller, Bailli Provincial, South Central
Georges D. Muller, Bailli Provincial, Mid-Atlantic
Marcelo J. Oben, Bailli Provincial, Caribbean/Atlantic
Laurence Vogel, Bailli Provincial, Hawaii/Pacific Islands
John J. Vyhnanek, Bailli Provincial Northeast
These inductees enjoyed a Boston Bailliage tradition after they signed the livre d’or: a bite of a gold leaf-gilded goose, that sealed their vow as a nostalgic salute to our goose roasters heritage dating back to France in 1247.
“Gala Dinner at Intercontinental Hotel Boston”
The gala dinner at the InterContinental celebrated the occasion. Executive Chef Didier Montreau created and skillfully served his menu to the 256 people in attendance and did a fabulous job indeed! Just look at this menu—
Le Menu
Le Crabe Charlotte de crabe en gelée, caviar de saumon, coquillage poché sur coulis de concombre, petite salade d’oseille aromatisée « al Aceto Balsamico
Crab Charlotte with Lobster Saffron Royal, Gold Pearl Salmon Caviar, Little Neck Clams, Lobster Jus, Cucumber Coulis, Hearts of Fire Sorrel Salad tossed with “Aceto Balsamico”
Domaine Fevre Chablis Grand Cru 2000
* * *
Le Turbot A la plancha, beurre salé aux herbes, bouillon de coquillages au poivre de Tasmani
Ragout Morilles et de salsifis caramélisé
Filet of Turbot “à la plancha” served with Sautéed Morels, Caramelized Salsify, Herbs Beurre Blanc in a Mollusks Broth Steeped with Tasmanian Pepper
Domaine du Martray Corton Charlemagne 1997
* * *
Le Pigeon Filet Rôtis Pané aux noisettes, purée de petits poix frais à l’huile de noix, Roquette
tempura à la farine de Pois chiche, jus à l’amertume de cacao
Roasted Hazelnut Crusted Squab, Walnut Scented Pea Mousse, Wild Arugula Chick Pea Tempura, Cocoa Jus
Domaine Clerget Chambolle-Musigney les Charmes 1999
* * *
Le Trou Normand
Groult Pays D’Auge 8 Year Calvados
* * *
Le Bœuf Filet poêle, farcie à la joue de veau confit, Spaghetti de pomme de terre à la crème de truffes, Creme de foie gras, coulis de fruit confit, Millefeuille de courgette Provençale croquant
Pan Roasted Beef Filet Stuffed with Braised Veal Cheek, Black Truffle Cream, Potato Spaghetti, Cream of Foie Gras, Confit of Fruit Coulis, Provencale Zucchini Millefeuille
Bodegas Alejandro Fernandez Millenium Reserva 1996
* * *
Bijou du Vermont Mariné à L’huile d’Olive, Croquant en robe de chambre au miel de Châtaigner, Caramel au romarin, salades d’herbes
Baked marinated Aged Vermont Goat Cheese in Phyllo Glazed with Chestnut Honey, Rosemary Infused Caramel Sauce, Herb Salad
Weingut Sigl Gruner Veltlinger Smaragd 2005
* * *
Bavarois Crème bavaroise au Chocolat blanc, praliné croustillant crème citron, Pistache Gateau sablé à la Amande
White chocolate Bavarois cream, Crispy Praline with Lemon Cream, Pistachio Cake, with Almond Sablé
Bual 10 year Madeira
“Chefs in action - Back of house”
The Chapitre also consisted of meetings for officers such as a Bailli session, Bailli Provincial forum, Chargee de Presse workshop and board of director meeting. The format of the Bailli meeting was a panel discussion of topics that applied to all Baillis. Legal and Financial issues, Membership, Event Planning and Dues were discussed.
The National Council meeting on Tuesday was an update on where we are and where we are going. Here are few items that were discussed.
The 2009 Grand Chapitre is scheduled for New York City on October 1-4, 2009. The event will coincide with the finals of the International Jeune Commis Competition at the CIA in Hyde Park, NY. Please save the dates so you can attend.
A new Chaine Ambassador program to further facilitate any member’s travels abroad and attendance at a foreign chapter’s event was announced.
Save the date for Canada’s Grand Chapitre in Quebec, Chateau Frontenac, October 31 - November 2, 2008
Mexico’s Grand Chapitre, Cancun November 20-23, Guadalajara November 23-27, 2008
U.S. Caribbean Regional Assemblage in Jamaica, Half Moon Resort, November 6-9 2008.
We were blessed with several Honored International Bailli Délégués and Officers such as—
Yam Atallah, International President,
Joseph M. Girard, Grand Argentier and Membre Conseils d’Administration et Magistral
Burton H. Hobson, Membre Conseils d’Administration et Magistral
Ian Hull-Brown, Bailli Délégué, New Zealand
Stephen Marks, Bailli Délégué, Australia
David Tetrault, Bailli Délégué, Canada
Loudres Ferrer, Chargée de Presse, Mexico
Pennie Lamb, Argentier Nationale, Bermuda
Ciriaco Acampa, Bailli, Roma Urbe, Italy
The Chapitre was certainly a challenge as the planning was underway when our former National Gastronomique resigned abruptly in April. I was asked to become the chairperson and take over the planning. Fortunately Marshall Berenson, my Argentier at the time and now the newly inducted Bailli of Boston, and I work well together and we did our best to rise to the occasion to deliver this event. Many thanks to members of the Boston Bailliage and others from neighboring Bailliages for their willingness to help.
I was happy to see some of you in attendance and thank you for your support. For those of you who couldn’t attend, I hope that you will have the opportunity to do so in the future. It is important for you to meet your colleagues, share information, go to meetings and become more involved beyond your local level. Oh yes, and to enjoy the superior food and wine that accompanies this once a year national event!
Vive la Chaine!
