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Click
here for upcoming events for SOCIETE MONDIALE
(Dates and themes are subject to change -
be sure to check back for the latest updates!)
This page
last updated: January 14, 2010
Joe DiGiovanni and Mike
Schreiber have invited the Kansas City Chaine to visit
Zest! at Mission Farms
to spark your taste buds and experience a heart warming and
soul quenching repast designed by
Chef Linda Duerr
January 30th at 6:30pm
THE MENU
Pan fried veal sweetbreads with butter poached lobster,
caramelized leeks, lemon butter caper sauce and French green
lentils
Laboure Roi "Vallon d'Or" Pouilly Fuisse 2006
Chanterelle mushroom bisque with truffled mascapone, tomato
conasse and baby arugula
Bonterra Organic Chardonnay 2007
Frisee salad with crispy
duck confit, petite Basque & sherry vinaigrette, topped with a
poached quail egg
Ayres Oregon Pinot Noir 2008
Tournedos of venison tenderloin with blackberry venison demi-glace
and caramelized parsnip and butternut squash purees
Fetish "The Watcher" Shiraz Barossa Valley, Australia 2006
Chocolate Grand Marnier flourless torte
Noval Special Reserve Port
RSVP to Susann Riffe at
susannriffe@aol.com by
Tuesday, January 26th or 816-289-6585
The $125 per person will be paid by check at the event
(Black Tie is not available at this time)
This is a reminder to RSVP
by October 20th for the Induction Dinner schedule for November
1st, 2009. The dinner will be held at Benton's Steak & Chop
House at the Westin Crown Center.
Leading the Induction Ceremony will be George Brown, Bailli
Delegue des Etats-Unis. As of this date, we have four
Professional Members and two Non-Professional Members to induct.
Executive Head Chef Martin Heuser and Chef Nicholas Boucher will
be preparing an outstanding menu, with well paired wines.
Please join us for this memorable event!
WHEN: November 1, 2009
6:00 PM Reception
WHERE: Benton's Steak & Chop House at the Westin Crown Center
Reception Canapes:
Fish egg with truffled yolk heart
Pastry Cone, berkshire pork confit, romaine mousse and bacon
powder.
White asparagus mousse wrapped in black trumpet paper, fried egg
yolk droppings
Charles De Fere, Blanc de Blanc, Brut, "Cuvee Jean Louis" NV,
France
Amuse Bouche:
Foie gras en crue, port wine mission fig, quince jelly
First Course:
Cold appetizer of Main lobster mousse, saffron fennel,
avacado sauce, bibb lettuce, squid ink cracker.
Gerard Bertrand, Sauvignon blanc, Vin de Pays d'Oc, Languedoc,
2007, France
Second Course:
Filet of truffle encrusted St. Pierre, fried veal head,
borsch sauce.
Joseph Drouhin, Puligny-Montrachet "Purcelles", Burgundy, 2007,
France
Third Course:
Quince Sorbet, sparkling syrah soup, Szechuan blossom
Fourth Course:
Duet from Juniper berry marinated Missouri Underhill Farm's
elk loin with huckleberry sauce. slow braised geese roulade with
dried fruits in its' own juices. Creamed cabbage and herb
Spatzle.
Chateau Gruaud-Larise, St.-Julien, Grand Cru, Bordeaux, 2003,
France
Fifth Course:
Fleur de valle raw milk aged cheese from Beatje farms, light
bitter autumn greens, pecan dressing.
Graham's vintage port, Porto, 2003, Douro, Portugal
Sixth Course:
"The Apple"
Granny Smith fritter with Riesling sabayon, Warm Rome Beauty
cake with cajeta caramel, Spiced Pink Lady cider with chai
"marshmallow", Friandises
www.blacktiekansascity.com/rsvp
event code:
induct
Questions:
Kathy Ellis
816 318 3969
kellis@kc.rr.com
Chaine des Rotisseurs Kansas City
Chapter
Bastille Day Event 2009
WHEN: July 15, 2009
time 7:00PM
WHERE: The Wine Bar (at Lukas Liquor Super Store/Stateline
Station)
place 13657 Washington St, KCMO 64145 (816 942 8707)
CONTACT: Kathy Ellis
contact 816 318 3969 or
kellis@kc.rr.com
RSVP:
link
www.blacktiekansascity.com/rsvp
Event Code: july09
Please join fellow Chaine members for a lively evening of French
food and wines at The Wine Bar! Chef Silverio will provide a
cooking demonstration, while preparing dinner.
Menu:
Traditional French Onion Soup paired with Olivier Savary
Chablis
Romaine & Baby Mixed Greens with Tarragon Vinaigrette paired
with Hippolyte Reverdy Sancerre
Coq au Vin paired with Barton & Guestier Merlot
Creme Brulee paired with Trimbac Pinot Blanc
Price per person- $85.00
Chaine Ribbons encouraged
Guests Welcome
RSVP Deadline: July 10, 2009
RSVP link:
www.blacktiekansascity.com/rsvp
Event Code-july09
Contact: Kathy Ellis 816-318-3969 or
kellis@kc.rr.com
PLEASE use the RSVP link above to secure your reservations.
Should you cancel after July 10th we will not be able to refund
your reservation fee. No exceptions. Additionally, sending an
email to rsvp will not be considered valid unless a check is
received prior to July 10th. We thank you in advance for your
cooperation.
The Kansas City Bailliage of the Chaine des Rotisseurs
invites you to spend a delightful Saturday afternoon at the
American Restaurant
on February 28th from 4:30 to 6:30 p.m.
We will feast on an Oyster Repast, featuring
Glidden Point, Deep Bay, Beau Soleil, Fanny Bay, and Penn Cove
raw oysters,
Grilled Winter Point and Steamed Dodge Cove Oysters.
In addition, Wild Mushroom & Parmesan Cappuccino,
Crispy Crabcakes and Lobster Tartlets will be served.
We will toast on Veuve Clicquot Ponsardin Brut,
Taittinger
Cuvee Prestige,
Nicolas Feuillatte Brut Premier Cru and Villecart-Salmon Brut
Rose.
And, for anyone caring to stay for dinner at the American
afterwards,
Mention the Chaine event when making your reservation, and you
will be
Entitled to an Exclusive Guest Offering of 25% off all the White
Wines on their list,
Their Winter White Sale.
Please RSVP at
www.blacktiekansascity.com/rsvp
and the
event code is: oyster
Complimentary Valet Parking
Ribbons requested
$75 for members, $100 for guests
RSVP deadline is February 23rd
Vive la Chaine!
This page last updated: February
12, 2009
Report broken
links and corrections to:
Dr. Jack Lumanog, Chargé de Presse & Webmaster
jacklumanog@yahoo.com
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