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
