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.
Diner Amical Café Madrid
By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS
Event photos by: Laura Wheatley, SWS, IWS
Members and guests of the Salt Lake City Bailliage gathered on the evening of Sunday, March 19 for a casual Spanish dinner at Café Madrid. Café Madrid opened its doors to us on the day of the week that the business is usually closed, so the entire restaurant was ours for the evening.
Café Madrid has been a landmark in Salt Lake City for decades. It holds the honor of being Utah’s first authentic Spanish tapas restaurant, which was originally located at the Black Diamond Center on 3900 South. The restaurant re-opened in 2003 by owners Gabrielle and Todd McAffee. Gabrielle had worked as a server for the original owners. Award-winning Spanish Chef de Cuisine, Nacho Basurto developed the menu. In 2011, the McAffee’s finished a new building at the current location on Highland Drive. Café Madrid has been recognized by Salt Lake Magazine as Best European Restaurant, Most Unique Restaurant, and as Best Café or Bistro. A rotating exhibit of paintings by artist JC Pino adds authenticity of Spanish culture to the dining experience in this beautiful space.
Guests gathered in the beautiful café area for a glass (or more) of 2020 Raventós i Blanc de Nit, Conca del Riu Anoia to enjoy with the Charcuteria of Jamón Serrano, Chorizos de Pamplona y Soria, Queso Manchego, and Patatas Bravas. After a period of greetings and lively conversation, we moved to the main dining hall to be seated among eight tables. Thanks to our creative Vice Charge’ des Médias Cole Johnson, each table was identified by a beautiful placard honoring a renowned Spanish artist.
Our dinner began with a Tortilla Española with Croquetas de Pollo accompanied by a 2021 Noelia Bebelia Albariño, Rias Baixas, Soutomaior, Pontevedra. We are extremely fortunate to have access to this superb wine from this very small producer thanks to Stephanie Cuadra of Terrestoria Imports who brings this wine only to Utah. Another remote and unique wine was paired with our entrée of Seafood Paella. Thanks to Échanson Kasey Dubler for procuring the exquisite 2019 Bodegas Los Bermejos Listan Negro Rosado, Canary Islands, Lanzarote. The next course Solomillo de Buey al Queso Picon de Tresviso was given the perfect companion of 2006 Bodegas Familia Chavarri Izarbe Gran Reserva, D.O.Ca. Rioja. Our meal ended with a Budin Español with the beautiful MV Bodegas Lustau Pedro Ximénez San Emilio Sherry.
Our compliments go to Chef Mario Lugo and his staff for the beautiful meal. We appreciate the assistance and enthusiasm of Manager Diego Ramos, who helped make this event a success.
New Member Spotlight: Darcie Mueller
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
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.
Fall 2022 Mondiale Induction
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
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
New Member Spotlight: Rebecca Doersam
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.
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!
New Member Spotlight: Mark Wenzel
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.
New Member Spotlight: Anna Bennett
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
Chaîne Salt Lake City
Address: PO Box 900727, Sandy UT 84090
bailli@chaineslc.org
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