The Victoria Bailliage celebrated the
year’s final event at the Empress Hotel beginning with an
Intronisation Ceremony for new Chaine Members from both Victoria and
Vancouver. Mr. David Tetrault, the National Bailli Delegue
officiated at the induction, assisted by Dr. Jane Ruddick, the B.C.
Provincial Bailli, Mr. Ian Batey, Bailli and Mr. Colin Mantell,
Bailli Honoraire.
The event at the Empress also heralded a
major change for the Victoria Bailliage when four members were
welcomed into L’Ordre Mondial des Gourmets Dégustateurs. This is a
specialized section of the Chaine and its objective are to enjoy,
study, appreciate and promote good wines, brandy, liqueurs, spirits
and crafted beverages, usually through less formal initiatives than
traditional Chaine dining events. All Bailliage members are welcome
at Mondial events so watch for the announcement of the first in the
New Year.
The Champagne Reception that followed the
formal part of the evening was very well received, particularly a
result of generous flutes of Le Mesnil Blanc de Bancs Grand Cru and
the tasty Hors d’Oeuvres prepared by Executive Chef and Chaine
Member, Morgan Wilson.
From the Reception, it was just a few
steps away to the beautifully decorated Shaughnessy Ballroom where
one long table seated everyone. A blue, white and silver colour
theme was chosen for the stunning flower arrangements which were
centred along the entire length of the table. Thanks to Daisy and
Gail.
The evening’s menu featured local
ingredients that began with seafood and progressed to Salt Spring
Island Lamb Tartare. The main course of veal prepared two ways,
roasted and braised, was accompanied by heirloom carrots and
garnishes of sunchoke, walnut and black truffle. Palates were
prepared for the cheese course with a delicate, carbonated
watermelon and a touch of mint foam. The beautifully presented
Textures of Pear dessert was very much enjoyed and the evening ended
with Mignardise of strawberry and citrus balsamic chocolate
truffles.
The Victoria Bailliage’s “not so best kept
secret” is the benefit we receive from the wine knowledge of Larry
Arnold, our V.C. Gastrononique. Larry brings not only his expert
knowledge in selecting our wines for pairing, but also provides
delightful anecdotal information about the wines, their history and
why each wine was selected for each course. The various
flavours in the veal main course presented a challenge to select
just one wine at the pairing. Hence, Members were given the
opportunity to make their own decision and were served two reds, the
Georges Duboeuf Jean-Ernest Descombes Morgon 2011 and Beronia Roija
Reserva 2011. The Lamb Tartare’s pairing of Louis Bouillot Cremant
de Bourgogne Perle d’Aurore Rose was my particular favourite of the
evening and likely will lead to some purchases for my own cellar.
Best wishes to
all of our Chaine Members, their Partners and families for the
coming Holiday Season.
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