Confrerie de la Chaine des Rotisseurs- Orange Coast Riviera

A Touch of Scandinavia
September, 2008

By Sandi Bois, Vice Chargée de Presse

Against the stunning backdrop of the beautiful Pacific Ocean, the Orange Coast Riviera Bailliage celebrated the close of summer with a touch of Scandinavia beach party on the shore of Laguna Beach. On September 28, a balmy, tropical afternoon, members gathered at Claes Restaurant in the historic Hotel Laguna, where owners Claes and Bailli, Officier Georgia Andersen hosted the festivities.

Inspired by the summer crab barbecues of his native Denmark, Membre Conseil Magistral, Paris Claes Andersen and his Executive Chef Jeff Platt created a gastronomic delight featuring smoked meats and fish, a specialty of Scandinavian cuisine. While enjoying views of an early fall sunset, members were treated to piquant hors d'oeuvres of smoked duck breast on pistachio tuilles and tuna gravad with cabbage and pickled aioli. This champagne sunset reception featured Segura Viudas Heredad, Brut Reserva, Cava, Spain.

As guests were seated to enjoy magnificent ocean views, crawfish was served with saffron and asparagus vol au vent with tarragon foam, in keeping with the Scandinavian theme. This first course was perfectly paired with Work Sauvignon Blanc Napa Valley 2006. The second course offering of artic char was served atop striped beets, black chanterelles and celeriac purée. This carefully chosen course was complimented by El Molina Chardonnay Napa Valley 2006. The entrée was an outstanding cedar smoked elk loin served with brussel sprouts in juniper sauce. This popular Scandinavian meat was perfectly paired with Orin Swift Cellars The Prisoner 2006, a complex and intense red vintage blend from the Napa Valley. The dinner came to a close with a final treat, an almond tart of brûléed berries with vanilla crème. By the end of the evening, members had experienced the taste and smells ofa most delicious “Touch of Scandinavia.” The dinner was a fabulous send off to summer and marked the opening of our Chaine season. Hats off to our hosts and to Vice Echanson Chuck Pifer for creatingyet another memorable Chaine event.

Singing In The Holidays
December 2008

By Sandi Bois, Vice Chargée de Presse

On a nippy December Sunday morning, the Orange Coast Riviera Bailliage gathered for the not to be missed member holiday brunch. On December 14, bailliage members arrived at the elegant Balboa Bay Club & Resort to enjoy the warmth of friends and a most exquisite holiday feast. As yachts adorned with holiday lights quietly slipped past the windows onto the bay, guests enjoyed a beautiful morning champagne reception.

The air was filled with holiday cheer as Executive Chef Josef Lageder and his staff delighted guests with a peaky toe crab cake benedict with poached quail egg, spoon leaf spinach, salsify and sauce choron. This delectable brunch starter was followed by a treat designed to ward off the December chill, which consisted of cream of sun choke and baby cauliflower with a duet of duck confit and foie gras truffled basil chantilly. To accompany these warming and tantalizing dishes, guests enjoyed Chateau St. Michelle, Dr. Loosen “Eroica” Reisling, Columbia Valley Washington, 2006. Our holiday brunch gastronomic centerpiece was exquisitely presented. Once again, Chef Lageder exceeded our expectations with a heavenly roasted quail filled with foie gras stuffing. The roasted quail was prepared with butternut squash, pomegranate braised red cabbage , potato croquette and port shallot reduction.

Prior to a special holiday dessert of warm persimmon granny smith apple tart “a la mode” with eggnog crème anglaise, our own member chanteuse Dame Judy Aiken Palmer and Bailli/Officier Georgia Andersen led us in song. Each table was assigned a specific wine and sang rounds of theTwelve Wines of Christmas! Much laughter and holiday merrymaking filled the room as members and guests sipped Pinot Noir from the Erath Winery, Willamette Valley, Oregon, 2006.

To add to the fun and festive atmosphere, guests hurried to place their final bids on their favorite selections for the silent auction of collectible wines. Coordinated by Vice Echanson Chuck Pifer, the auction featured a lovely variety of wines from Italy, Australia, California and Oregon. Traditionally, proceeds from the annual auction fund scholarships to young professionals in the hospitality industry.

A special thanks to Membre du Conseil d'Honneur Henry Schielein, President of The Balboa Bay Club and Resort, for hosting yet another spectacular holiday affair to remember!!

Induction in the Wine Cellar
February 2009

By Sandi Bois, Vice Chargée de Presse

            The arrival of a cold, wet Pacific storm on February 9 could not dampen the spirits of the Bailliage de Orange Coast Riviera, reunited for an elegant induction dinner at the spectacular St. Regis Monarch Beach Resort. Guests were led to The Wine Cellar with its stone walls and mahogany for anintimate dining experience. Surrounded by a beautifully displayed wine inventory of over 17,000 bottles, the atmosphere could not have been more inspiring for a Chaîne celebration.

The black-tie evening's festivities began with a champagne reception featuring Moet Chandon Nectar Emperial. Heinz Hofmann, Bailli Provincial Far West, Conseil Magistral Honoraire presided over the traditional induction ceremony which included the history of the Chaîne. Dame Jane Pifer, Dame Jacqueline Channell and Vice Chargée de Presse Sandi Bois took great pleasure in a beautifully performed French induction ceremony, reminiscent of a centuries old ritual. Four promotions were awarded which included Dave Larsen, Echanson Provincial Far West, Tom Schiff, Vice Chancelier Argentier, Tom Koch, Vice Echanson and our new Bailli, Chuck Pifer. A standing ovation, a presentation of gifts, and the awarding of the Silver Medal from Bailli Provincial Far West Heinz Hofmann was made to our beloved Chapter Founder and Bailli Honoraire Georgia Andersen for her seven years of dedicated and outstanding service.

After guests were seated, Conseiller Culinaire and Executive Chef of the St. Regis Resort Frederic Castan elaborated on the exquisite menu he had prepared for our special soirée. The starter course of langostinos 2 ways, carpaccio, citrus scent and mangos crispy, and tomato fondue with basil oil was beautifully paired with Cosmos Cellars Orabella VI, 2006. This delightful blend of Napa

Chardonnay and Italian Pinot Grigio was produced by our own Bailli and vintner Chuck Pifer. As we sipped this delightful wine with an aroma of melon and florals, Chef Castan's staff delightfully presented a most delectable second course. White “cabillaud” crisp applewood smoked bacon, green cabbage compote, black pearl and viogner emulsion delighted our taste buds. A superb entrée of slow braised veal cheeks, gremolata, caramelized endives, organic faro with braising jus was then served as additional wine flowed. Cosmos Cellars Orpheus III, 2003 accompanied the veal cheeks, a unique blend of Napa Valley Cabernet Sauvignon, a Chilean Merlot and Argentinean Malbec. This blend featured notes of cedar, currant, and mint, with nuances of plum, blackberry, toasted coffee and a dark chocolate finish. A selection of cheeses, served with Staglin Family Cabernet Sauvignon 2000, preceded the finale of roasted pineapple verrine of coconut, dacquoise and lime supreme, chocolate hazelnut gateau filled with mango passion fruit.

Following a toast to Conseiller Culinaire Frederic Castan and his splendid staff, members gathered to congratulate our new Bailli Chuck Pifer. Accolades to Chef Frederic Castan, our Bailli Honoraire Georgia Andersen, our new Bailli Chuck Pifer and Bailli Provincial Heinz Hofmann for thegenerous donation of time, talent and wine to make our induction in the cellar such a memorable occasion!