Chapitre de Nouveaux Membres - Liquid Art House - November 2014

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Boston’s has always been a tale of two cities; the traditional and the revolutionary, the puritan and the liberal, the old and the new. So as with everything in Boston our Bailliage thrives in this world of push me pull you and some our events are far from the typical Chaîne black tie seated norm.  We want to bring the pleasures of the Chaîne to a whole new group of young professionals and to this end our fun filled evening, a meet and greet for new members, at the fanciful & cutting edge Liquid Art House in Bay Village was born. 

One of the city’s hottest new restaurants, this art gallery-fine dining eatery is driven by Chef Rachel Klein, her highly skilled team and their blend of traditional and oriental styles that has wowed diners since their spring 2014 opening. Chef Klein’s highly acclaimed culinary journey runs from Anissa in NYC to Lot 401 in Providence to OM in Cambridge to Aura at the Seaport Hotel Boston to the Mandarin Oriental Boston and now here at Liquid Art House where this evening’s focus is on their amazing French rotisserie machine and the cuisine thereof. We were all prepared for an unforgettable gastronomic adventure! Professionals du Vin Stephen Gaucher and Jason Katz provided our beverages for this heavy reception including: Champagne Marc Grand Cuvee NV, Vins Bellier Cheverny Blanc 2013 & Chateau Beauchene Chateau Neuf de Pape 2010 plus Chateau Simon Sauternes 2010 for the desert portion and Llanllyr SOURCE water generously supplied their newly arrived bottled sparking and still waters from the source in Wales. 

The menu was a mix of hors d’oeuvres style dishes featuring passed items such as: tuna tartare in a sesame cone with green onion, mille feuille chicken liver mousse with fig compote, duck confit with queso azul and sour cherry, Champignons de Paris- wild mushroom duxelle, brunoise of winter vegetables with poment d’espelette, plus two of Chef Klein’s popular dumpling dishes – Lithuanian cheese dumplings and mushroom dumplings as well as rotisserie items from the carving station such as; rotisserie Maine lobster medallions on a purple potato chip with lobster roe aioli and dill, rotisserie Green Circle chicken sliders with savora mayonnaise, egg, lettuce and tomato on a house made milk bun, rotisserie Australian leg of lamb with dried fruits, coriander condiment, lemon confit & jus and the crowning dish, the outstanding rotisserie sucking pig – sans bones – with fried yucca and picco de gallo. The small bite desserts were mini New York style cheese-cakes with miso crust and cider poached apples and a Caramelia milk chocolate ganache with quince jelly and a cashew nougatine.

Most importantly, over half of the attendees were first timers to a Chaîne event and our induction the following month was packed with new members excited by what the Chaîne in Boston is all about. We are thrilled to have such a committed, wonderful and growing group of “Gastronomers” here in Boston and look forward to many more evenings, both traditional and avant-garde during the run up to our 50th anniversary!

Vive la Chaine! 

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