The Salt Lake City Bailliage held a very special Induction Dinner at the Log Haven Restaurant in Salt Lake City, Utah.  Log Haven has been a fine dining destination for decades. 

Log Haven was originally built in 1920 by Mr. L. F. Rains as a log hideaway and wedding anniversary gift for his wife.  It is located four miles up the Millcreek Canyon and just 20 minutes from Downtown Salt Lake City.  The idyllic retreat was later converted to a restaurant and changed hands a number of times over the years.  During the late 1980s, Log Haven was slated to be destroyed.  However, Margot Provost purchased the property in 1994 and completely refurbished and renovated the historic retreat.  It is now a favorite romantic destination for fine dining, weddings, anniversaries, and celebrations of all kinds!

 

Log Haven has been recognized with countless awards some of which include Best Utah Restaurant as well as the Wine Spectator Award of Excellence.  The restaurant has since been featured in many publications including Food & Wine Magazine, USA Today, and Bon Appétit Magazine.

 

A Special Elevation

Far West Bailli Provincial Phil Kress kicked off the induction ceremony with the elevation of Salt Lake City Bailli Honoraire Sheral Schowe to Far West Bailli Provincial.  The Salt Lake Bailliage is extremely proud of Sheral’s elevation to Bailli Provencial.  She has revitalized the bailliage even through the difficult Covid years.

 

Retiring officers

Following her elevation, Far West Bailli Provicial Sheral Schowe recognized both retiring Far West Bailli Provicial Honoraire Phil Kress and Conseiller Gastronomique Provincial Dan Ketelaars for their many years of service in their roles to the Far West Region as well as the retirement of Vice Chargée de Missions Cessily Johnson who was also presented with the Bronze Star of Excellence.

 

Inductions and Elevations

The celebration continued with the induction of Dame Diane Faiz.

 

Outgoing Bailli Provencial Phil Kress was elevated to Chambellan Provincial.  Vice Chancelier-Argentier Richard Pater was elevated to Conseiller Gastronomique Provincial. 

 Dame Kristin Kortonick was elevated to Vice Chargée de Presse. 

Dame Rebecca Love was elevated to Vice Chargée de Missions.

It’s quite possible that only in Salt Lake City new inductees into the Société Mondiale du vin are inducted using a portion rootstock from the famed Romanée-Conti vineyard!  Bailli Provencial Sheral Schowe provided a brief introduction to the Société Mondiale du vin and entertained us all with the story of how she came into possession of the rootstock twenty years ago.

 

During this special ceremony, four new members were welcomed into the Société Mondiale du vin including Officer Maître Rôtisseur Hans Fuegi, Dame Diane Faiz, Chevalier Sean Steinmann, and Dame Mary Steinmann. 

Reception

After the ceremony members and their guests enjoyed a brief outdoor reception accompanied by an Alsatian Crémant while enjoy the beautiful Log Haven grounds before gathering in Log Haven’s library for a four-course dinner expertly paired with French Wines.

 

Wines

Keeping with our French theme, we served all French wines throughout the evening including NV Bertrand Senecourt Beau Joie Special Cuvée Brut, AOC Champagne; 2016 Domaine Marc Colin et Fils AOC Bourgogne-Aligoté, Saint-Aubin, Cote D'Or, France; 2012 René Bouvier AOC Gevrey-Chambertin Racines du Temps Très Vieilles Vignes, Côte de Nuits, France which paired beautifully with all three of our entrée choices; and 2003 Domaine Bourillon Dorléans AOC Vouvray Demi-Sec, Central Loire, France.

 

Food

Our meal included an assortment of dishes carefully selected from Log Haven’s menu including Alpine Nachos and Jalapeño Queso Fresco Crab Cakes to start followed by an Arugula Salad.  Members and their guests were able to choose their own entrée from the following: Coffee and Cocoa Rubbed Elk Striploin, Paprika Cured Salmon, or Grilled Trumpet Mushrooms.  The meal concluded with a choice of Peach Fruit Crisp or Maple Crème Brûlée.

the day after World Chaîne Day 2023

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

Members and guests of the Bailliage de Salt Lake City gathered at Urban Hill on Sunday, April 23 in celebration of World Chaîne Day. This year’s World Chaîne Day was dedicated to the Chaîne’s charity organization, ACCR (the Association Caritative de la Chaîne des Rôtisseurs), which provides financial aid to students in hotel, restaurant, and catering programs worldwide. Attendees were invited to donate to this worthy endeavor.

Urban Hill, in the city’s newly-bustling Post District, is the latest of restaurateur Brooks Kirchheimer’s creative dining spots, joining Park City’s Hearth and Hill and Hill’s Kitchen. This beautiful new restaurant continues the Kirchheimer Family’s commitment to “make every dining experience a special occasion.” Former manager of Montage Deer Valley and Sundance Resort’s Zoom Restaurant, Brooks opened his first restaurant in 2018 and has received multiple awards over the intervening years.

Executive Chef, Nick Zocco, Executive Pastry Chef, Chris Straughan, and their skilled and professional staff provided an exceptional dining experience. Vice Échanson Kasey Dubler chose from our cellar a selection of California wines that paired exquisitely with the elegant meal. Bailli Cole Johnson welcomed everyone and provided descriptions of the wines at each course.

Guests were greeted with a glass of festive 2022 Scar of the Sea Pinot Noir Pét Nat, San Luis Obispo County to accompany the three appetizer offerings: Chorizo Croquetas of romesco, Manchego, marcona almonds, and pickled cauliflower; Ember Roasted Carrots with feta, pepitas, pine nuts, cilantro, and New Mexico red chile sauce; and Dill Seasoned Latkes with crème fraiche, egg, apple butter, American caviar, and chive. Urban Hill’s very attentive servers made certain that no glass remained empty during the reception.

Once seated, guests enjoyed their choices of two first-course offerings. The French Onion Soup with sweet onion, gruyere, and baguette was well-paired with the 2021 Idlewild Flora and Fauna Red, North Coast. A Caesar Salad with little gem lettuce, parmesan frico, croutons, and anchovies was perfectly matched with 2021 Tangent Albariño, Edna Valley.

Diners were able to pre-select among three main course choices with an exceptional wine pairing for each. A Lamb Porterhouse with sweet potato, roasted fennel, cashew-olive relish, mint, and Bourbon gravy paired beautifully with the 2013 Hayfork Cabernet Sauvignon Lewelling Ranch, St. Helena. Maine Diver Scallops with fregola sardo, shoyu braised carrots, pickled chiles, and lemon-ginger beurre blanc cried out for a companion white blend, 2020 Arbe Garbe White, Russian River Valley. The Roasted Half Chicken with blue corn grits, collard greens, bacon, turnip, and natural jus found the ideal accompaniment with the 2020 Sanford Pinot Noir, Santa Rita Hills.

The meal ended with a choice of two desserts, Cheescake with sable Breton cookie and seasonal fruit or Mango Guava Sorbet. Both paired well with the 2020 Quady Essensia, San Joaquin Valley, a sweet and spicy wine made from Orange Muscat grapes.

As always, the event décor designed by our creative Bailli Cole Johnson, reflected the theme of this California wine dinner. Wine country maps directed guests to their assigned tables  which were marked with the names of the AVAs of the evening’s wines. The intimate private dining room proved to be an ideal spot for this more casual event. Thank you to Urban Hill and to everyone who attended!

Induction Gala – March 2023

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

Event photos by:  Diego Ramos

Members and guests of the Salt Lake City Bailliage gathered for our Annual Induction Ceremony on the evening of Saturday, March 25, and what a celebration it was! We assembled in the ballroom of Edison House, a new private social club in the heart of downtown Salt Lake City. Edison House was conceived by brothers George Cardon-Bystry and Charlie Cardon with the goals of bringing the energy of arts, culture, and vibrancy of big city living to Salt Lake in a space dedicated to inclusivity of people of varied backgrounds.

Edison House was fortunate to attract the talent of Executive Chef Zachary “Buzz” Willey. Willey served for 10 years as Head Chef at the popular Pallet Bistro. Prior to that, he was Sous Chef at Del Mar Country Club. Willey studied culinary arts at The Art Institute of California-San Diego. Willey and his staff provided a beautiful dinner and exceptional service.

Ceremony: Elevations, Inductions, Promotions, Honors, and Awards

We were honored to have Bailli Provencial Phil and Daryl Kress with us for this event. Phil presided as Induction Officer for one of his last events before completing his term of office. Having relied on Phil’s expertise and support over the past three years, the officiers were especially pleased that he could attend this important induction event. We appreciate Phil’s leadership, enthusiasm, and devotion to La Chaîne shown during his tenure as Bailli for the Far West Province.

First in the order of awards was the elevation of Andrew Cole Johnson as Bailli and recognition of Sheral Schowe as Bailli Honoraire. Through her skilled and energetic leadership, Sheral has sustained and revitalized our bailliage. She not only kept us going through the interruption of the Covid shutdown, but she has also overseen an increase in membership and attendance at our events. We are proud that Sheral will advance to the position of Bailli Provincial of the Far West Province and look forward to our continued association.

Cole Johnson assumes the position of Bailli with the enthusiastic endorsement of the officiers who have worked closely with him over the past three years. Cole has established essential infrastructure for our bailliage, including our new website, in his assignment as Vice Chargé de Médias Sociaux. He has produced the elegant programs for our dinners and has done most of the photography for our events. He is dedicated to La Chaîne and has represented our bailliage at regional, national, and international chapitres.

The ceremony continued with the inductions of five new members of La Chaîne and six new members of La Société Mondiale du Vin. Dame Rita Paxton, one of our founders, was promoted to Officier and honored as Grand Commandeur for her 40 years of membership and leadership. Maître de Table Resturateur Helen Petras was promoted to Officier Maître Restaurateur and awarded the honor Officier Commandeur for her many years of dedication to our bailliage. Chevalier Michael Hickey was honored as Silver Commandeur. Maître de Table Restaurateur Neil Cohen was promoted to Officier Maître Restaurateur. Maître Rôtisseur Hans Fuegi was promoted to Officier Maître Rôtisseur. (For more information about those who were promoted, see related articles on this site).

Bailli Honoraire Sheral Schowe presented the Bronze Star of Excellence to Bailli Andrew Cole Johnson for his many contributions to our bailliage. Sheral presented the Bronze Medal of Honor to Vice Échanson Kasey Dubler for his work in procuring exceptional wines to substantially increase both the volume and the quality of our bailliage cellar. Bailli Provincial Phil Kress presented the Bronze Star of Excellence to Vice Chancelier-Argentier Richard Pater for the work he has done to greatly improve the financial integrity of our bailliage. Richard will assume the role of Provincial Chambellan in May while he continues to serve in his position with our bailliage.

Dinner and Entertainment

The reception featured crudité of seasonal vegetables with hummus, chipotle hummus, eggplant purée, and cucumber mint yogurt. An expansive raw bar included chef’s selection of East and West Coast Oysters, poached local shrimp, clams, mussels, and crab claws cocktail of mignonette, horseradish, lemon, and micro tabasco.

Guests were poured MV Moët & Chandon Impérial Brut, AOC Champagne served in Methuselah to complete this festive start of the evening.

As members and guests were enjoying the delicious hors-d’œuvres, our new Bailli Cole Johnson donned a protective apron and stepped out to the patio to sabrage a Jeroboam of MV Moët & Chandon. And for another something you don’t see at just any Chaîne event, the sons of both outgoing and incoming baillis, Professional du Vin Devon Schowe and Sommelier Grey Johnson, entertained the crowd with a lively rendition of The Boar’s Head. This performance was intended not as a duet but as a sing-along, but few, if any, sang along!

A first course of roasted beets, pickled mustard seed, hazelnut, mizuna, and orange vinaigrette was beautifully paired with 2014 Domaine Billaud-Simon, Chablis Les Clos, AOC Chablis Grand Cru. The second course offerings were a choice of Ahi tartare with spicy carrot, pineapple, and avocado salsa or vegan charred mushroom with miso eggplant, dashi, and fried shallot. The 2021 Domaine de la Verrière, Chêne Bleu Le Rosé, IGP Vaucluse was the ideal companion to both. The choices of third course were filet mignon with broccolini, pearl onion, pomme purée, and demi-glace or braised maitake with celery root purée, sweety drops, walnuts, and crispy eggplant paired with the exquisite 2011 Château Pontet-Canet, Grand Cru Classé, AOC Pauillac. The final course offerings were of Pots de Crème with Dulcey Chocolate, walnut, and honeycomb or cobbler of apple blackberry compote, almond rosemary crumble, and whipped crème fraiche. The 2012 La Maison Cazes, Les Clos de Paulilles Traditionnel, AOC Banyuls proved to be the perfect accompaniment.

We were pleased that Beverly Hills Bailliage Vice Chargée de Presse Karissa Rischall and Stephen Rischall could join us for this dinner. We recognize Monty and Christine Botosan who traveled from Connecticutt at attend this event. Events Director Sophie Dunkle, whose attention to detail, helped make this event a success. Finally, we wish to thank all of the culinary staff for their superb professional service.

Congratulations

Inductees à la Chaîne:

Sean Steinmann, Chevalier

Mary Steinmann, Dame de la Chaîne

Michele Hoffman, Dame de la Chaîne

Tanner Lenart, Dame de la Chaîne

Oliver Grey Johnson, Sommelier

Inductees à la Société Mondiale du Vin:

Chevalier Monty Botosan

Dame de la Chaîne Christine Botosan

Dame de Chaîne Tanner Lenart

Dame de la Chaîne Michele Hoffman

Dame de la Chaîne Tarja Dye

                                                                           Sommelier Oliver Grey Johnson

Promotions:

Officier Rita Paxton

Officier Maître Restaurateur Neil Cohen

Officier Maître Restaurateur Helen Petras

Officier Maître Rôtisseur Hans Fuegi

Awards:

Bronze Star of Excellence Bailli Andrew Cole Johnson

Bronze Mondiale Medal of Honor Vice Échanson Kasey Dubler

Bronze Star of Excellence Vice Chancelier-Argentier Richard Pater

Honors:

Officier Commandeur-Officier Maître Restaurateur Helen Petras

Grand Commandeur-Officier Rita Paxton

Silver Commandeur Michael Hickey

Hans Fuegi

Officier and Commandeur

Hans Fuegi was born in Zurich Switzerland. After studying business, he spent several years working for a French hospitality company in various continents and countries before arriving in the United States in 1979.

He worked as waiter, manager, and cook at restaurants in Aspen, Colorado and Manhattan Beach, California before settling down in Park City. He became manager of Adolph’s Restaurant. Later, he took over the lease for the Mid Mountain Restaurant at Park City Mountain Resort. Hans began offering some of the dishes he had enjoyed on the slopes in the Alps and the Mid Mountain Restaurant became a favorite lunch spot for Park City skiers.

Hans opened The Matterhorn Restaurant in Mammoth Lakes, California offering Swiss and French fare. Owning these two restaurants provided Hans with the perfect reason to pursue his dream of flying an airplane, which he did regularly between Salt Lake City and Mammoth for about 5 years until he sold the California restaurant. Flying remains a passion for Hans along with skiing, biking, pickle ball, scuba diving and traveling.

Hans took over the lease for the base facility at Park City Mountain Resort. He named the place Steeps Restaurant and Bar and continued to offer lunch and après ski entertainment. Hans sold that restaurant in 1998.

Not one to be idle for long, Hans started the Slickrock Café in Moab, offering Southwestern fare for breakfast, lunch, and dinner. He owned and operated that enterprise for about 12 years. The travel to and from Moab, of course, gave him another reason to own and fly an airplane.

In 1992, Hans purchased the Grub Steak Restaurant, a well-established steak and seafood restaurant. He owned and operated that business until 2017. Since then, Hans has been involved in residential development in Park City and in management of his commercial real estate properties in Utah, Montana, and California.

We are fortunate that, along with his many ventures, Hans became an active member of the Salt Lake City Baillige of La Chaîne. We are so delighted to honor him tonight with this award.

Helen Petras

Officier Maître Restaurateur and

Officier Commandeur

 

Helen was born in the Czech Republic where, as just a youngster, she fell in love with fine food and cooking in the kitchen of her grandmother, Bozi, a true epicurean. Helen attended business school before emigrating to her beloved second home, America, 35 years ago.

 

Helen developed a love of wine and a more sophisticated palette. She opened her first restaurant, Helen’s, specializing in Central and Eastern European cuisines.

 

Her second successful hospitality business was the Bohemian Brewery. Founded in 2001, Bohemian Brewery was intended to focus on the great lager beers of Europe and Bohemian pub-style cuisine. The brewery crafts traditional lager beers that adhere to the German Purity Laws.

 

Helen is delighted and proud to be a part of the Chaîne des Rôtisseurs and we are delighted and proud to be able to honor her this even

Neil Cohen

Officier Maître Restaurateur

and Officier Commandeur

A Massachusetts native, Neil came to Utah in 1972 to ski and to work at Snowbird after graduating from Cornell University’s School of Hotel Administration. He remained at Snowbird through the 1970’s and 1980’s as Food and Beverage Director for The Club at Snowbird and The Cliff Lodge. During that time, he also served on the Boards of Directors of the Utah Restaurant Association and the Utah Club Association. From 1985 to 2000, he taught classes in hospitality management at the University of Utah.

Neil was a Licensing and Compliance Specialist for the Utah Department of Alcoholic Beverage Control from 1989 until his retirement in 2011. After retiring, he returned to Snowbird to serve as their in-house historian. He also serves on the Salt Lake County Planning Commission.

During his first tenure at Snowbird, Neil wanted to feature a spectacular seafood buffet on Friday nights in the winter. Since there was nothing but frozen seafood to be found, Neil used his contacts in Boston to order fresh fish from fisheries that was then shipped by air cargo to Salt Lake. He and friends would drive to the airport each Thursday to pick up the fish. The seafood buffet became the most popular night for Snowbird guests. That prompted other local restaurants to start featuring fresh seafood.

Neil can also claim some credit for Utah’s first really good coffee when John Bolton, Chef of The Golden Cliff Restaurant purchased a commercial roasting machine to roast his own coffee beans. John went on to establish Salt Lake Roasting Company. Another first in Utah was the Raw Bar and Sushi Bar introduced in the mid-1970s at The Eagles Nest Lounge.

Very early in his time at Snowbird, Neil realized that to meet the needs of the local, national, and international clientele, there would need to be some changes in the state’s strict alcohol beverage laws. He began advocating for those changes with the legislature and the Utah Liquor Control Commission and the Department of Alcoholic Beverage Control. He continued to educate and advocate during his employment with the DABC. Just a few of the many changes made as a result of Neil’s work are:

• Beginning of a special order system for wines the success of which led to the Liquor Commission opening the first State Wine Store in Trolley Square;

• A law creating the private club visitor card that allowed patrons to order wine and mixed drinks at Snowbird and elsewhere. This was a boost to the tourism, hotel, and restaurant industries;

• Legalizing wine and good pairing dinners and wine festivals;

• Legislation allowing home brewing of beer;

• Changes in the dispensing law to allow wine-by-the-glass; and

• Collaboration with the Olympic Organizing Committee to write a liquor law handbook.

While managing the Golden Cliff Restaurant in the 1980s, Neil was asked to do a dinner for La Chaîne by board members of the Salt Lake Bailliage: Col. Jack Daniels, Carole Von Schmidt, and Bill Nassikas. The dinner was hailed as “the best ever” by many members of the Bailliage, and Neil was asked to consider joining the confrérie.  After attending a subsequent dinner or two, he did join, and soon became a board member as the Vice Conseiller Culinaire, and a member of the Société Mondial du Vin.  He continued to serve as an officer of the Salt Lake Bailliage for over 30 years, retiring from the board as the Vice Conseiller Argentier, becoming the Vice Conseiller Argentier Honoraire.  

Neil looks back on his contributions with pride, but most importantly, is very happy to be semi-retired and especially enjoy the Good Wine, Good Food, and Good Company of the Chaînes des Rotisseurs!  We are so fortunate to have such a knowledgeable and contributing member as our friend, Neil Cohen.

Rita Paxton

Officier and Grand Commandeur

Rita’s culinary curiosity began at the age of ten when she received for her birthday a Better Homes and Garden cookbook and started preparing food for her family. In the few years since then, she has expanded her knowledge and experience of food and wine as she moved from a semi-rural Ohio town to Belgrade, Yugoslavia to the California Bay Area and to Salt Lake City, where she and Roger have resided since 1964.

Rita’s nearly 40 years as a member of La Chaîne began at her induction in September of 1983. The previous month, the Salt Lake Tribune's food writer published an article entitled “Superb Cooking with a Wordly Flair” featuring Rita's recipes and her culinary history.

At about the same time she entered the wine and spirits brokerage business beginning as a part time employee and gradually becoming a co-partner and the chief financial officer of Phoenix Wines and Spirits. This firm employed at its peak eight employees, including at one time Utah's only sommelier. Until two of the nation's large brokerage firms entered the Utah market, PWS sales were number one in the state. She retired from the business ten years ago. In 1982, Rita, along with Ashby Decker and others, founded the popular and well-respected Wasatch Mountain Food and Wine Society, which continued 35 years.

Rita has been a Chaine member during the Bailli leadership of seven of the eight SLC Chaine Baillis. She was inducted into the organization along with Stuart Cross, who was the Hotel Utah's CEO and the predecessor of Ashby Decker. She has served as Vice Chargée de Presse and as Vice Conseiller Gastronomique.

In her spare time, Rita was an elementary school teacher with Salt Lake City District for forty-three years. She taught summertime cooking classes for elementary-aged students. One of her students, who did not attend any of these classes, occasionally brought his homemade food to share with his classmates. He later became a professionally trained chef and is now the chef and owner of a fine dining Salt Lake City restaurant.

Rita continues to grace all of our Chaîne gatherings with her knowledge, her impeccable class, and her “worldly flair.” We are humbled to honor Rita in her elevation to Officier and Grand Commandeur.

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

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.