Le Chapître du Noël - Bond at the Langham Boston December 15, 2015

Bond Photo
Boston Noel 1Boston Noel 2Boston Noel 4Boston Noel 5Boston Noel 6Boston Noel 7Boston Noel 8Boston Noel 9Boston Noel 10Boston Noel 11Boston Noel 12Boston Noel 13Boston Noel 14Boston Noel 15Boston Noel 16Boston Noel 17Boston Noel 18Boston Noel 19Boston Noel 20Boston Noel 21Boston Noel 22Boston Noel 23Boston Noel 24

In Boston, we do love a celebration! 

Tea party in the harbor? Sure! 

World champion teams with trophies? Bring it! 

But after 49 years of La Chaîne in Boston, for gastronomes, there is nothing that compares to the Boston Bailliage’s formal holiday induction gala. 

This years’ installment was held on an unseasonably warm December Sunday at the most beautiful dining room in the city, BOND at the Langham Hotel Boston. 

Originally built in 1922 to house the Federal Reserve Bank of Boston the renaissance revival landmark has been a luxury hotel since said bank moved to a larger site in 1977. 

Our Bonne Bouche for the evenings’ festivities Maître Hôtelier Ronald Pellerine, recently of Toronto, joined our Bailliage during the renowned Boston Induction Ceremony replete with Golden Goose. 

18 year veteran Langham Executive Chef Mark Sapienza is a longtime friend of La Chaîne, having hosted his celebrated Langham Chocolate Brunch for the Boston Grand Chapître in 2008, and his French culinary techniques, goose roasting & gilding skills are of the highest order. 

Officiated by your humble author the induction plate was quite full with a coterie of 12 inductees, two elevations, two Commandeur XXs, the international transfer of our Bonne Bouche and two special presentations: the Bronze Mondial Medal of Honor for Vice Echanson David Berman and the Bronze Star of Excellence for Maître Hôtelier Sayed el Saleh

Champagne and hors d’oeuvres were proffered in the elegant Wyeth Room reception prior to the main event, dinner in the magnificent Bond. Our favorite gilded harpist serenaded the gathered with dulcet tones and holiday carolers interjected merry cheer whilst the superb Langham team served the wonderful menu with panache. 

An evening that, as many a reveler remarked, epitomized what La Chaîne is and should be!

Vive la Chaîne!

Photos:

1. Langham Hotel Boston Executive Chef Mark Sapienza and Chambelan Provincial Nord-Est, Bailli de Boston Marshall L. Berenson

2. New Inductees et Elevees

3. Harpist Felice Pomeranz

4. Introduction of the Langham Team in Bond

5. Executive Chef Mark Sapienza and Chambelan Provincial Nord-Est, Bailli de Boston Marshall L. Berenson

6. Mâitre Hôtelier Ronald H. Pellerine, Chambelan Provincial Nord-Est, Bailli de Boston Marshall L. Berenson Officier-Maître and Executive Chef Mark Sapienza

7. Dame de la Chaîne Dr. Jeane M. Kelly, Chevalier Dr. John T. Kelly, Vice Concelier Gastronomique Camilo E. Gutierrez, M.D. and Gabriela A. Santos, M.D.

8. Ms. Krassi Diehl, Vice Charge des Missions Todd R. Saunders, Ms. Amy Hyson and Chevalier Brett H. Little

9. Vice Concelier Gastronomique Camilo E. Gutierrez, M.D., Dame de la Chaîne Savannah F. Jabro, Vice Chancelier-Argentier Elizabeth M. Georgantas and Vice Charge des Missions Todd R. Saunders

10. Chevalier Stephen A. Conway, Dame de la Chaîne Diane M. Conway and Vice Chancelier-Argentier Elizabeth M. Georgantas

11. Chevalier Peter Georgantas, Vice Chancelier-Argentier Elizabeth M. Georgantas, Mr. Carlos Hidalgo, Ms. Christine Small and Mr. Ronald Small

12. Dame de la Chaîne Nada T. Jabar, Maître Rôtisseur Rabih R. Jabar, Chevalier Stephen Samuels and Mrs. Eileen Samuels

13. Chevalier Clinton M. Carden, Dame de la Chaîne Connie T. Carden, Mr. Lawrence Sorgi and Ms. Elizabeth Sorgi

14. Maître Hôtelier Ronald H. Pellerine, Chevalier David E. Patrick and Officer Michael Cohen

15. Ms. Margaret Bell, Chevalier Hon. Leonard Kopelman and Ms. Carol Kopelman

16. Chevalier Daniel B. Rosengarten, Dame de la Chaîne Kerry Schaub Rosengarten and Chevalier Alan Paul Rouleau

17. The Golden Goose

18. Ewe’s Blue - Old Chatham Sheepherding Company, Crater Lake Blue - Rouge River Creamery, roasted seckle pear, endive, hazelnuts and port syrup with cracked pepper grissini

19. Braised Gulf of Maine monkfish, sage, winter truffle and squash risotto

20. Warm lobster and sweetbread salad, blood orange, fennel and mache

21. Warm lobster and sweetbread salad, blood orange, fennel and mache

22. House smoked salmon and sturgeon terrine, citrus roasted beets, cress and potato gaufrettes, caviar crème fresh

23. House smoked salmon and sturgeon terrine, citrus roasted beets, cress and potato gaufrettes, caviar crème fresh

24. Mignardises



© Chaîne Boston 2018