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
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
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.
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
Un Dîner Amical, Bartolo’s
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 Chargeé 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!
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
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
Promotions
Vice Conseiller Gastronomique Sammie Doyle
Vice Conseiller Culinaire Sean Doyle
Vice Echanson Kasey Dubler
Commandeur
Chevalier Jon Last, Silver Commandeur
Officier Rex Falkenrath, Gold Commandeur
Une grande soiree, the Aerie – A French Wine Dinner
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.
Une fête Italienne: Italian Wine Dinner
Photos by: Cole Johnson, Vice Charge’ des Medias Sociaux
On the evening of July 11, we held our first live event after a year-long detour into virtual gatherings. This marked the first anniversary for the current Board of Directors. Even under the capable direction of Bailli Sheral Schowe, we confess to experiencing a few jitters as we prepared for this dinner. Seeing the delight of our members and guests as they arrived for this reunion event put us all at ease for an enjoyable evening.
We could not have picked a more perfect place for our re-entry than Fratelli Ristorante.Fratelli translates to “brothers” and Chef Pete Cannella and Manager Dave Cannel grew up working in their family restaurant in downtown Salt Lake City serving dishes born of their grandmother’s cooking secrets. Now in its 15th year and having recently moved to its newly-built restaurant, Fratelli remains one of few locally-owned restaurants in the Sandy area. Chef Pete and his capable staff made this a night to remember.
Guests were greeted upon arrival with a sparkling glass of Barone Pizzini Rose’ Extra Brut Franciacorta DOCG Edizione 2014 to enjoy with trays of antipasti and lively conversation. We moved from the reception area to be seated for a delicious Citrus Seafood Salad paired with I Pentri Flora Falanghina Beneventano IGT 2018. Our knowledgeable Vice Echanson Kasey Dubler had prepared wine notes to accompany the menu of carefully-selected Italian wines. He was also on hand to introduce the wines and answer questions throughout the evening.
The second course of House-made Butternut Squash Ravioli was perfectly matched with the Gianni Gagliardo Fallegro Favorita Langhe DOC 2019. The third course of Braciole, a stuffed braised flank steak, was the ideal centerpiece to the two red wines of the same vintage served side-by-side: Lungarotti Rubesco Vigna Monticchio Torgiano Riserva DOCG 2008 and Tenuta di Arceno Il Fauno Di Arcanum Toscana IGT 2008. Diners at each table enjoyed discussing the differences in these two wines and declaring their preferred pairing. The Pistachio Almond Gelato Sandwich alongside Marenco Scrapona Moscato d’Asti DOCG 2019 was a sweet finale to a beautiful evening.
Many of our guests lingered for conversation well after the end of the event as the smiling Fratelli staff looked wistfully toward the door. This long-awaited live event affirmed how much we had missed the camaraderie of our bailliage and how good it was to be together again.
Celebrating World Chaîne Day 2021 with Mazza Restaurant
By Sue Geary, Vice Charge’ de Presse, FWS, IWS, SWS
Members of the Salt Lake Bailliage could not have enjoyed a more fitting celebration of World Chaîne Day than to sample the cuisine and wines of Lebanon with an elegant dinner prepared by Mazza Restaurant. This is a dinner that was planned for another time and another place. Bailli Sheral Schowe had met with Mazza owner Ali Sabbah over a year ago to plan the dinner that was to be held last spring. Ali placed a special order of wines for this event, and the Chateau Musar in our cellar had been waiting for this meal. Members of the board were excited to gather for an event in the beautiful dining room of the newly-opened Mazza of Sandy, the restaurant that had replaced the Mazza at 9th and 9th. And then, the growing Covid-19 pandemic brought our plans to a jarring halt. More sadly, Mazza of Sandy became a casualty of the pandemic.
Resilience can be a brutal requirement for restaurateurs. During the year of the Covid shut-down, Ali and his staff shifted to providing only take-out meals from the original Mazza Restaurant which opened 20 years ago in the unique 15th and 15th neighborhood. (Some of our Bailliage members are of an age to remember Smokey’s Records which occupied that space.) Our event planning with Ali resumed in February for our April 24 dinner, and to say that the dinner was worth the wait would be a gross understatement.
Several board members were on hand that afternoon to distribute the carefully-packaged meals in front of the restaurant. Bailli Sheral Schowe dispensed color-coded bags of wines from the back of her car. And thus began her new fantasy of driving around in a bright pink truck delivering wine.
Speaking of wine, participants for this event were given the choice of two wine selections with three wines in each. Echanson Kasey Dubler gave a most-informative and interesting presentation on the wines of Lebanon including the long history of viticulture in that part of the world, some of the premier winemakers, and the influence of Bordeaux on the Lebanese red blends. Kasey also described some of the grapes that are indigenous to the area, including Obaideh and Merwah that comprised the blend of the Chateau Musar Blanc 2010 in our offerings.
Ali joined us for this our last event via Zoom to describe the exquisite menu items. The meal began with an appetizer of prawns in spicy garlic and herb sauce. The multiple layers of flavor paired beautifully with both the Chateau Musar Blanc and the Barkan Classic Chardonnay 2018. Ali introduced the Lebanese crunchy garden salad and explained the tradition of eating the salad throughout the meal for a contrasting texture and a means of cleansing the palate between courses. The next course of most delicious lamb meatballs in tomato pomegranate sauce was accompanied by a Chateau Ksara Sunset 2017 Rose’ that carried us to the jeweled rice with fava beans, nuts, and dried fruit. The final course was a duck schawarma with tahini sauce and pita that deserved the Chateau Musar Rouge 2006 and the Chateau Ksara Reserve Du Couvent 2016.
This was the best-attended in our year of remote events, and we are still hearing rave reviews of this beautiful meal. We are grateful to Ali Sabbah for making this such an exceptional event under such challenging conditions. We all look forward to dining at Mazza in person.
Chaîne Salt Lake City
Address: PO Box 900727, Sandy UT 84090
bailli@chaineslc.org
© 2020 Chaîne SLC - All Rights Reserved.
