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  • Wednesday, January 18, 2023 7:17 PM | Sue Geary (Administrator)

    New Member Spotlight: Darcie Mueller

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

    Photo by Vice Chargé des Médias Sociaux Cole Johnson

    Darcie Mueller moved to Utah from Southern California in 2006. Darcie works for Intermountain Healthcare as Director in the Information Technology Department where she leads the team that develops My Health+ patient portal. She has an eight-year-old son named Logan. They also have two rescue dogs, Jack and Rey, and Darcie has fostered rescue dogs.

    Beyond her love for wine and spirits and good food, Darcie enjoys spending time outdoors camping and exploring our many hiking trails. Her pursuits this year are to renew mountain biking and learn fly fishing. Darcie also loves to travel and plans to visit both Italy and Greece this year. As a testament to her seriousness as a member of La Chaîne, Darcie traveled to Lyon, France with Cole and Cessily Johnson to attend the International Grand Chapitre 2021 where she participated in the Induction Ceremony. She became a member of the Mondiale at the  induction conducted by Bailli Delegue des États-Unis Bertrand de Boutray at Silver Lake Lodge Deer Valley in September of 2022.

    Darcie was invited to become a member of our bailliage by Cessily and Cole Johnson. She and Cessily met when Darcie began her tenure at Intermountain Healthcare and became close friends. At Cole’s and Cessily’s invitation, Darcie participated in a Rosé Class conducted by our Bailli Sheral Schowe by way of Zoom during the Covid shut-down. She was thereby primed for more food and wine gatherings offered by the Chaîne.

    Darcie finds the Chaîne interesting for the opportunities it provides to meet new people, travel to fun places, and explore great food and wine. We are happy that Darcie made the move to Salt Lake City and are most fortunate that she has joined our bailliage. Welcome, Darcie!

    Bailli Sheral Schowe, Dame de la Chaîne Darcie Mueller,

    Bailli Delegué Bertrand de Boutray, Échason Kasey Dubler

  • Friday, January 13, 2023 3:52 PM | Sue Geary (Administrator)

    Diner Amical – The Cabin at Provisions

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

    Event photos by:  Cole Johnson, Vice Charge’ des Médias Sociaux, FWS

    Additional photo credit:  Sheral Schowe, Bailli

    On Saturday, November 12, 2022, members of the Salt Lake City Bailliage gathered in a cozy cabin in the outback.

    More precisely, we met at the private dining area known as The Cabin which sits out back of Provisions Restaurant in Millcreek. As another of our more casual events, it was an evening of lively conversation, first meetings, better acquaintances, and old friends enjoying a relaxed dinner with sterling wines.

    Provisions Restaurant is recognized for its small-batch, seasonal menu and its respect for responsible farming and use of sustainable ingredients. Having grown up on a farm in Star Valley, Wyoming, Executive Chef Tyler Stokes learned the importance of how and where our food is grown. Chef Stokes honed his culinary skills through his work as Executive Chef at The Lookout Cabin at Canyon’s Resort, Lugano Restaurant in Salt Lake City, and Globus in Sun Valley, Idaho. After opening Dashi Restaurant in Sun Valley, Stokes returned to Salt Lake City to open Provisions.

    Provisions has achieved many accolades for the creativity and quality that Chef Stokes and his staff bring to the dining experience.  The restaurant has received Salt Lake Magazine’s Best Restaurant Award, City Weekly Magazine’s Best Salt Lake Valley Restaurant, and the Utah Restaurant Association Taste of Utah Award. Executive Chef Tyler Stokes was recognized as Chef of the Year 2022.

    We certainly learned why Provisions has established such a proud reputation. We had a fabulous meal. Guests were given choices of menu items in advance of the dinner. Échanson Kasey Dubler selected the perfect wines for the options at each course.  

    As guests arrived, they enjoyed charcuterie and cheese accompanied by a 2017 Franco Valdobbiadene Prosecco Superiore Brut Rive di San Floriano. Our first course offered a choice of Wild Arugula Salad with dried cherries, candied pecans, Champagne dressing, and feta paired with 2018 Esmeralda Garcia Vino de la Tierra de Castilla y León Arenas de Santjuste Verdego, or Butternut Squash Soup with coconut milk, lemongrass, ginger, olive oil, and sage with a 2018 Trimbach Gerwurztraminer Alsace. The main course included three options.  A Grilled Salmon with creamy white polenta, sauteed greens, red wine agro dolce, and olive tapenade perfectly paired with a 2017 Domaine de la Garodière Morgon. The 2013 Il Macchione Vino Nobile de Montepulciano was an excellent accompaniment to the Grilled Prime Beef Tenderloin with parmesan mashed potatoes, charred radicchio, ginger soy jus, and truffle butter. Finally, a beautiful vegan meal of Khao Soi, an aromatic coconut curry soup with rice noodles, seasoned vegetables, garnished with cilantro, red onion, and lime was partnered well with the 2017 Joh. Jos. Prüm Graacher Himmerlreich Riesling Kabinett.

    The dessert choices allowed for two lovely dessert wines to shine. A Vanilla Bean Crème Brulee with fresh berries

    was ideally matched with a 2007 Château Sigales Rabaud while Puglia’s 2017 Schola Sarmenti Primitivo Salento Rosso Passito Corimei proved an elegant companion to the Dark Chocolate Pudding with whipped cream, chocolate crumb, and salted caramel.


    This event provided a timely opportunity for our bailliage officiers to present some potential changes of leadership at both provincial and local levels. Bailli Sheral Schowe informed those in attendance that she has been asked to become a candidate for Bailli Provincial for the Far West Province when Phil Kress’s term ends this coming May. She has asked our Argentier Richard Pater to serve with her as Provincial Chambellan. Richard would retain his assignment as Argentier of our bailliage. Members of our board have unanimously nominated Cole Johnson to advance from Vice Chargé des Médias Sociaux to Bailli. If approved through election by our membership, these changes will be formalized during our next induction ceremony scheduled for March of 2023.

  • Monday, January 09, 2023 1:07 PM | Sue Geary (Administrator)

    Fall 2022 Mondiale Induction

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

    Event photos by:  Cole Johnson, Vice Charge’ des Médias Sociaux, FWS

    Additional photo credit:  Sheral Schowe, Bailli

    Oh, what a night! Members and guests of the Salt Lake City Bailliage gathered at Deer Valley’s Silver Lake Lodge on the beautiful fall evening of September 25 for the induction of our new Mondiale members. We were honored that Bailli Delegue des États-Unis Bertrand de Boutray was able to be here  to conduct the ceremony and celebrate with us.

    This being a Mondiale event, all eyes were on the exquisite wines so expertly selected by our Échanson Kasey Dubler. Upon their arrival guests were greeted with a glass of MV Decotanne Balance de Noir Brut Champagne which paired beautifully with plated starters of Duck Poppers with jalapeno, bacon, and cream cheese; Beet and Goat Cheese Terrine; and Coq Au Vin Pheasant Lollipops.

    Our nine esteemed inductees were seated center stage against the beautiful mountain backdrop for the ceremony. Other guests were seated at tables encircling the presentation. Bailli Sheral Schowe assisted Bailli Delegue Bertrand de Boutray with the introduction of each of our new Chaîne and Mondiale members.

    The Emilie Floor Ensemble provided a musical transition from the ceremony and accompaniment to the dinner. Emilie sang French songs for much of the dinner hour in honor of the history of the Chaîne and Mondiale. We are delighted that Emilie has returned with her musical talent to Salt Lake City following her long tenure in performance at The Waldorf Astoria in New York City.

    Guests were served our first wine, MV Les Caves du Sieur d’Arques Aimery 1531 Brut Rose, Crémant de Limoux, to accompany Elk Tartare with poached yolk, frisée, and bell pepper coulis. The second course of Mussels Bouillabaisse with saffron rouille foam and grilled bread was a perfect companion to a 2018 Domaine les Pallières Au Petit Bonheur Rosé, Gigondas. An exquisite Goose Cassoulet with garlic sausage and flageolet was beautifully paired with the show-stopper wine of the evening, the 2013 Domaine Château De La Tour Vielles Vignes, Clos Vougeot Grand Cru.

    Each table of guests enjoyed sharing a family-style Cheese Board with the very rare 1991 Domaine Maire Vin Jaune, Arbois. The grande finale to the meal was a Foie Gras Rocher with roasted peach and foie gras ice cream with elderberry sauce and a 2014 Château Cantegril, Sauternes.

    Silver Lake Lodge Executive Chef Samuel Phelan and his creative staff deserve our highest commendations for the perfect meal to showcase the starring wines of this Mondiale event. Chef Phelan brings over 15 years of culinary expertise to his position with Deer Valley. His previous experience with other luxury resorts--including as Executive Chef at Zermatt Resort and Waldorf Astoria Park City and Sous Chef at Montage—have honed his specialization with high-paced and highest-quality food presentation. Our compliments also to Deer Valley Resort Executive Chef Peter Menteer and Sous Chef Chris Gibson for their leadership and for the high standards they have established. There simply couldn’t have been a more ideal setting for this special ceremony and dinner.

    As guests finished their last bites, the most daring of the crowd were the first to occupy the dance floor. Don’t miss the photos of Bailli Delegue Bertrand de Boutray showing his dance moves with Bailli Sheral Schowe and Dame de la Chaîne Diane Wehrly!

    Welcome to Chaîne Inductees

    Chevalier Bryan Bitter

    Dame de la Chaîne Kristin Kortonick

    Welcome to Mondiale Inductees

    Chevalier Bryan Bitter

    Vice Conseiller Cullinaire Sammie Doyle

    Conseiller Gastronomique Sean Doyle

    Dame de la Chaîne Dr. Rebecca Love

    Professional du Vin Cheryl Mansen

    Dame de la Chaîne Darcie Mueller

    Chevalier Mark Wenzel

    Professional du Vin Pamela Wood

  • Monday, January 09, 2023 1:00 PM | Sue Geary (Administrator)

    New Member Spotlight:  Rebecca Doersam

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

    Photo by Vice Chargé des Medias Sociaux Cole Johnson

    Becky Doersam describes herself as “a perpetual student of wine.” Indeed, she embraces every learning opportunity including both in-person and online courses. Becky has earned the titles of Italian Wine Scholar and Spanish Wine Scholar through the Wine Scholar Guild. She has completed the Wine and Spirit Education Trust (WSET) Awards in Wine Levels 1 through 4. Becky demonstrates a belief in immersion learning as well with her frequent travels to Italy, Spain, Austria, California and elsewhere to visit winemakers and taste their wines. She has a particular interest the less-common grape varieties and small-production wines from throughout the world.

    A native of Philadelphia, Becky was stationed at Ft. Douglas during her tenure in the Navy. She stayed on in Salt Lake City to complete a degree in Special Education at the University of Utah and to ultimately become Vision Specialist with Granite School District. Becky just retired from that career leaving even more time to advance her career in the world of wine.

    Becky became a member of the Salt Lake City Bailliage of La Chaîne at the invitation of Sheral Schowe. She finds Chaîne and Mondiale events as the perfect place to experience exceptional wine and food parings with fellow aficionados. Welcome, Becky. We are so happy that you are a part of our bailliage.

  • Friday, November 11, 2022 12:19 PM | Sue Geary (Administrator)

    La Fête Nationale Française 2022 - Mondiale

    By Sue Geary, Vice Chargée de Presse

    Photos by Vice Chargé des Médias Sociaux Cole Johnson

    On the evening of Monday, July 11, local members of SociétéMondiale du Vin were reminded why they joined this organization, which is devoted to the enjoyment of fine wines and crafted beverages. This first Mondiale event of the year was an early celebration of the French national holiday commonly known outside of France as Bastille Day.  Franck’s Restaurant--tucked into the wooded area of Holladay known historically as Knudsen’s Grove--was the perfect setting for this celebration. Executive Chef Robert Perkins has distinguished Franck’s for his unique no-recipes menus of exquisitely flavorful and complex combinations. The evening’s menu was a tribute to the reputation the Chef Perkins and his talented staff have earned.

    The elegant five-course dinner set the perfect stage for the stars of a Mondiale event,

    exceptional wines and cocktails. As guests arrived, they enjoyed an elegant selection of hors d’oeuvres with cocktails. French 75, anyone?

    The first wine of the evening, 2020 Henri Bourgeois La Côte des Monts Damnés, Sancerre AOC, was paired with Beurre Noisette White Tuna with confit summer peas, crispy Hen of the Woods mushroom, sauce meunière, candied lemon and baby summer pea tendrils. It wouldn’t be summer without a bright Provencial rosé and the 2020 Hecht & Bannier Rosé, Bandol AOC was a delightful partner with beet lavender emulsion with whipped goat cheese, BBQ beets, crystalized rosemary, and extra virgin rosemary oil. In the starring entrée role was an elegant 2011 Château Le Dome, St. Émilion Grand Cru AOC taking center stage with Filet de Boeuf Saignant with garbanzo cassoulet, asparagus, five spice hollandaise, ginger-burgundy jus, butter braised radish, and radish-frisee salad. A 2007 Château Suduiraut, Sauternes AOC graced the Blackberry Clafoutisch with vanilla bean curd, gorgonzola gelato, and chervil.

    With the goal that our Mondiale events be educational as well as entertaining, we were fortunate to have the expertise of both our Vice Chargé des Médias Sociaux and Cocktail Master Cole Johnson and our most-knowledgeable Echanson Kasey Dubler.  Thank you, Cole and Kasey. Our appreciation also to Dame de la Chaîne Amy Paul and Officier Rex Falkenrath for making the arrangements with Francks and helping with the menu tasting. Finally, thank you to everyone who attended this event.  See you all in September for our Mondiale Induction Dinner!

  • Tuesday, June 14, 2022 3:20 PM | Sue Geary (Administrator)

    New Member Spotlight:  Mark Wenzel

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

    Photo by Vice Chargé des Médias Sociaux Cole Johnson

    Mark Wenzel got his introduction to wine while serving a mission for the LDS Church in Napa, Sonoma, and Mendocino Counties. Wait! No! That can’t be right! Mark Wenzel first gained an appreciation for what he would later know as terroir while biking throughout Napa, Sonoma, and Mendocino Counties while serving a mission in the late 1980’s. Riding a bicycle over every foot of elevation, feeling every degree of temperature change, while observing the changes in soils and the seasonal changes in vineyards is indeed a good inauguration to viniculture. Some years later, Mark’s love of good food led to his exploration of good wines from those three California counties and elsewhere in the world.

    Mark is an engineer working in the medical device industry, most recently doing research in disease diagnostics equipment. One avenue for his study of wine has been the Utah Wine Club, for which he has presented educational events and of which he is now the President. It was through that club that Mark met Richard Pater, who invited Mark to join the Bailliage de Salt Lake City of the Chaîne des Rôtisseurs.  Richard also officiated the wedding of Mark and Lyndsey in February of this year. Lyndsey, who joins Mark at all Chaîne events, has a background in digital marketing and currently works as a real estate agent. Both are mostly native Utahns.  Mark credits “the lure of fantastic cuisine and le vin de classe mondiale that accompanies it” as hisreason for exploring la Chaîne, but it was the camaraderie he experienced at our events that led to his decision to join. He looks forward to finding inspiration from the many fine chefs who create the menus for our events.

    Welcome Mark and Lyndsey!  We are pleased that you have joined our bailliage.

  • Tuesday, June 07, 2022 1:50 PM | Sue Geary (Administrator)

    New Member Spotlight:  Anna Bennett

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

    Photo by Vice Chargé des Médias Sociaux Cole Johnson

    Anna Bennett enjoyed a 27-year career as a court reporter.  In March of 2010, Anna and her late husband, Rodney, founded Buffalo Blessings, a nonprofit charity dedicated to providing food and basic necessities to nearly 800 Hopi and Navajo families who live on the reservations in Arizona. Anna continues to serve as its president and director. The work of the organization became particularly challenging during the Covid pandemic. Rodney, who had coordinated the delivery of food, passed away in March of 2020. Anna found another way of continuing to provide food through grocery store gift certificates for the many families in need.

    Anna comes to La Chaîne with an appreciation for good food and a knowledge of fine wines. She and Rodney served on the board of directors of Wasatch Mountains Food and Wine Society for many years. Rodney served as its president for ten years.

    Anna was invited to become a member of Bailliage de Salt Lake City of La Chaîne by Don and Kristen Winder and by Mike and Kaye O’Brien.  Anna finds it a privilege to be a part of this historic organization. She looks forward to continuing its tradition of absolute enjoyment and appreciation of fine food and wine in the company of friends, old and new.

    Welcome, Anna.  Your humanitarian work exemplifies and honors the spirit of La Chaîne. We are most pleased that you have become a member of our bailliage.

    Bailli Sheral Schowe, Dame de la Chaine Anna Bennett, Bailli Provincial Philip Kress

  • Tuesday, June 07, 2022 1:34 PM | Sue Geary (Administrator)

    Un Dîner Amical, Bartolo’s

    By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS

                                        The mildest of months is May’s reputation

                                  So a rooftop patio was our destination.

                                  A casual dinner this time it would be

                                  With family-style pastas and BYOB.

                                  In shirt sleeves and sunglasses we gathered to play

                                  Admiring the sunset and toasting the day.

                                  For this event we waived the formality

                                  In the spirit of fun and pure joviality.

                                  With the charcuterie offerings our guests were delighted

                                  Then along came a west wind that wasn’t invited.

                                  As we settled in our places and heard the corks popping

                                  We worried to see the barometer dropping

                                  While wind gusts sent heaters and wine glasses crashing

                                  For their airborne napkins the guests were all dashing.

                                  Now in parkas and blankets and earmuffs and hats

                                  We huddled to dine like Siberian cats.

                                  But undaunted we stayed and enjoyed to the end

                                  Who cares about weather when we are with friends?

                                  In defiance we pledged that we’d do it again

                                  And howled back at the wind “Viva la Chaîne!”

    During the lock-down of the Covid pandemic, Chef Alex Bartolo of Bartolo’s Restaurant of Salt Lake City prepared a beautiful take-out meal for one of the events we held via Zoom. We vowed to return to Bartolo’s in person and set the date of Sunday, May 22 for a warm spring evening on the patio. Thank you to Vice Conseiller Gastronomique Sammie Doyle and Vice Conseiller Culinaire Sean Doyle who worked with Chef Alex to plan everything except the weather. Thanks to Vice Charg de Missions Cessily Johnson for advertisement and registration, and to Vice Chargédes Médias Sociaux Cole Johnson and Bailli Sheral Schowe for capturing some of the comedy of this event in photos.

    The dinner began with a beautiful charcuterie offering which we enjoyed as we visited and admired the view of the Wasatch Mountains. Once seated, guests enjoyed an appetizer of salmon crudo and steak tartar followed by beet burrata salad. The family-style course of pastas included Tuscan chicken macaroni with walnuts, lamb campanelle, and pesto malfaldine. The dessert of citrus and mixed berry cannoli was accompanied by a taste of espresso martini. Guests brought their own wines, so there was plenty of sharing and paring across tables throughout the evening. As originally planned, the meal was to be prepared on the rooftop patio. The weather forced a change to that plan. We appreciate the Bartolo’s staff who provided excellent service shuttling food from the main floor of the restaurant to the roof then dodging wind-blown food, glasses, and space heaters. Thank you most of all to the members of our bailliage who attended the event and endured the disruptive wind and cold in good humor. This will surely be another of our most memorable gatherings!


  • Wednesday, April 20, 2022 3:45 PM | Sue Geary (Administrator)

    Bailliage de Salt Lake City 2022 Winter Induction Gala

    By Sue Geary, Vice Chargee’ de Presse, FWS, IWS, SWS

    Event photos by:  Cole Johnson, Vice Charge’ des Medias Sociaux, FWS

    Additional photo credit:  Sheral Schowe, Bailli

    The Induction Gala held at Salt Lake Country Club on February 20, 2022 certainly elevated the bar for our bailliage. We chose the Country Club as our venue for the explicit purpose of enjoying Chef Melvin Harward’s culinary artistry one more time before his retirement at the end of 43 years. The evening was simply perfect from start to finish!

    Our event was held in the upstairs dining area of the 100-year-old clubhouse, the entry of which was transformed by a massive ice sculpture incorporating the Chaîne logo and a display of our three dessert wines: W & J Graham’s 30 year Tawny Port, 2020 Marenco Brachetto d’Acqui Pineto, and 2020 Vietti Moscato d’Asti. The foot of the sculpture was adorned with the Chef’s Gift of loaves of beautifully-wrapped artisan bread. Members and guests returned to this area at the end of the evening for a dessert social featuring three confection-and-wine pairings.

    Bailli Provincial Philip I. Kress traveled from his home in Irvine, California to serve as Inducting Officier. Vice Chancelier Argentier Richard Pater introduced and welcomed each of our nine inductees. Three members were promoted to officier and we honored both a Silver Commandeur and a Gold Commandeur. We feel fortunate that our bailliage has continued to grow amid the challenges of the past two years, and we look forward to getting better acquainted with our new members.

    Following the Induction Ceremony, diners were seated to enjoy a tasting plate of Osetra caviar toast, Maryland crab and dill phyllo, wild mushroom brisee, and carpaccio of beef tenderloin paired with NV Beau Joie Special Cuvee Brut Champagne. This exquisite zero dosage Champagne wears a copper suit of armor which added beautifully to our table décor.

    Vice Echanson Kasey Dubler chose 2020 Menard-Gaborit Premier Cru Escale Muscadet to accompany the yellow fin tuna a foie gras baguette appetizer. The seafood course, an espresso sea scallop plank with butternut risotto, was matched with 2017 Domain Romain Collet “Les Pargues” Chablis. The seafood course was followed by a salad of Mountain Rose apple brulee and cambozola croutons and walnuts in a raspberry and port vinaigrette along side 2019 Domaine Jean Fery & Fils. The 2012 Marc Sorrel Hermitage was the perfect match for our entrée of roast rack of lamb poivre with chive potatoes, morel mushrooms, and fig caponata.

    During the dinner, Bailli Sheral Schowe and Officier Rex Falkenrath honored Chef Mel Harward with a Lifetime Achievement Award to add to the many honors he has received over the course of his career. The award recognized his long tenure as a member of our bailliage, his mentorship of other chefs who have become celebrated both within and beyond Utah, and his professionalism and creativity which exemplify the values of le Chaîne.  

    We are grateful to Officier Rex Falkenrath and Dame de la Chaîne Amy Paul for arranging for our induction to be held at Salt Lake Country Club. This was indeed an evening to remember.

    Welcome to Our Inductees

    Chevaliers Monty Botosan and Mark Wenzel

    Dames de la Chaîne Anna Bennett, Christine Botosan, and Rebecca Love

    Professionals du Vin Cheryl Mansen and Pamela Wood

    Maître Restaurateur Sean Doyle

    Maître Rôtisseur Harold Robert Jacobs


    Vice Conseiller Gastronomique Sammie Doyle

    Vice Conseiller Culinaire Sean Doyle

    Vice Echanson Kasey Dubler


    Chevalier Jon Last, Silver Commandeur

    Officier Rex Falkenrath, Gold Commandeur

  • Tuesday, January 11, 2022 12:21 PM | Sue Geary (Administrator)

    Une grande soiree, the Aerie – A French Wine Dinner

    By Sue Geary, Vice Chargee’ de Presse, FWS, IWS, SWS

    We could not have picked a more beautiful autumn day than that of October 9, 2021. Our dinner event at Snowbird Resort required a 20-minute drive through Little Cottonwood Canyon at the peak of its coat of fall colors. The vivid pallet of orange, red, and yellow against the dark green evergreens and the granite mountainside was simply breathtaking. The view was even more spectacular from the Aerie Restaurant, located on the top floor of the Cliff Lodge, with its panorama view of the ski area and the surrounding canyon.

    Chef Ken Ohlinger--who took the reins at the Aerie in 2011 following a tenure at Devil’s Thumb Ranch in Winter Park, Colorado—prepared a most exquisite dinner for this fall gathering. A graduate of the Culinary Institute of America, Ohlinger apprenticed at a Michelin three-star restaurant in Germany and was later named one of Bertolli’s Top 10 Sous Chefs in the United States. His culinary artistry relies on local, seasonal, and organic ingredients. Vice Conseiller Gastronomique Sammie Doyle worked with Chef Ohlinger in assembling the perfect menu.

    Bailli Sheral Schowe procured the MV Michel Genet Blanc de Blancs Grand Cru Brut Nature Champagne to accompany the Hors D’oeuvres of Quinoa Fritters with mushroom and white truffle herb aioli, Oyster Shooters with jalapeno cocktail sauce, and Beef Tartar with anchovy dressing and parmesan. Echanson Kasey Dubler dug deep into our bailliage cellar to select the perfect French wines for the four-course meal.

    The first course of Peppercorn-encrusted carpaccio of bison with pickled peppers, parmesan crisp, and anchovy oil was perfectly paired with the NV Olivier Morin, Cuvee Tentation, Cremant de Bourgogne. Kasey chose a 2009 Louis Jadot Boucherottes Domaine des Heritiers Premier Cru, Côte de Beaune, Bourgogne for the second course of House-made Gnocchi with roasted mushrooms and boursin cream. The third course offering was a choice of local Grilled Double R Ranch beef tenderloin with mushroom butter and fingerling potatoes in roasted red onion sauce or Ratatouille roasted vegetables and timbale with lentil puree and toasted farro. Both paired superbly with the 2008 Château Montrose, St. Estephe, Medoc, Bordeaux. The perfect finale 1998 Domaine Gardies Ambre, Rivesaltes, Languedoc-Roussillon accompanied the last course of assorted domestic cheeses, spiced pecans, fruit compote, and crostini.

    The highlight of the evening was the celebration of the birthday of Dame de la Chaîne Anne Cullimore Decker. Bailli Honoraire Ashby Decker, who served a 26-year term as our Bailli, gave the birthday toast to his wife. Vice Echanson des Etats-Unis David Merrill and his wife, Colleen, generously provided a Jeroboam of 1990 Veuve Clicquot Ponsardin La Grande Dame Champagne for this special occasion. As we discovered, both Grande Dames are still in their prime!

    Thank you to Chef Ohlinger and his staff. Thank you also to Vice Charge des Medias Sociaux Cole Johnson, who was released from the hospital just in time to take photos of our attendees for the evening. Finally, thank you to Vice Chargee de Missions Cessily Johnson and Vice Chancelier Argentier Richard Pater for taking such excellent care of the guests they brought to this event.

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