SUNDAY, DECEMBER 14, 2008
Chaine Holiday Party
Skies Restaurant, Hyatt Regency Crown Center
Reception
6:30pm - 8:30pm
Baked Brie en Croûte
With Warm Pear and White Raisin Compote
Pâté
Chicken Pistacchio en Croûte
Duck a lOrange en Croûte Pâté
Forestier Pâté
White, Red and Black Grapes, French Bread
Fish
Miniature Paupiette of Sole Bon Femme
Pernod Cevettes
Meat
Anise Duck Breast with Wild Blueberry Sauce
Beef Medallions with Sauce Robert
Dessert
Petit Fours and Miniature French Pastries
French Cheeses
Boursin, Port Salut, Saint-André, Camenbert
Sliced French and Flat Breads
Apricot Onion Chutney and Cranberry Grand Marnier Compote
WINES
Sparkling
Francoise Montand Rose
Whites
Novellum Chardonnay
Ch. Dimerie Muscadet
Reds
Chapoutier Cotes du Rhone
Christian Mouiex St. Emilion
THURSDAY, MAY 22
Chaine Discoveries Dinner
Em Chamas
TUESDAY, APRIL 15
Chaine/Mondiale Dinner
Brian Williams’ loft
SATURDAY, MARCH 8
10a-12p
Annual Business Meeting
JP Wine Bar
WEDNESDAY, FEBRUARY 20 (Mondiale)
6:30PM
Cellar Rat
Argentinian Wine Tasting with Light Appetizers
$35.00 Member price, $45.00 Non Member Price
Contact Kathy Ellis with questions at 816-318-3969 or
kellis@kc.rr.com
SATURDAY,
JANUARY 12
Induction Dinner at EBT
Restaurant
Click here for the menu and event
photos!
Induction and welcome of new members to the Bailliage and
promotion of members as Officers:
Donald Brain, Jr. - Professionel du Vin
Jane Neff Brain - Dame de la Chaine
Mike Foster - Argentier
Jess Head - Vice Conseiller Culinaire
Tate Roberts - Chef Rotisseur/Executive Chef EBT
Patrick Starke - Chevalier
DECEMBER 9 -
Holiday Party
Event hosted at Skies.
NOVEMBER 11
The Confrerie de
la Chaine des Rotisseurs Bailliage de Kansas City invite you to
attend our Harvest Celebration on Sunday, November 11, 2007 at
Starker’s Private Reserve on the Country Club Plaza. John
McClure and John Coley will be our Hosts.
Reception at
6:30 pm. Dinner at 7:00 pm
Small Bites
Lucien
Albrecht Cremant d’Alsace
Blue Crab and
Butternut Bisque
Thevenet
Macon-Villages 2005
Baby Beet Salad
with Watercress, Pistachioes and Goatsbeard Farm Cheese
Josef Ehmoser
2006 Gruner Veltliner
Roasted Rack of
Lamb with Sweet Onion Risotto, Wilted Chard and Charred Garlic
Sauce
Hauts de
Lynch Moussas 2004 Pauillac
Black Berry
Bread Pudding with Sweet Cream
Ch. Hallet
Sauternes 2005
This Black Tie
Optional event is $125 per person and $175 for guests. Payment
possible by visiting
www.blacktiekansascity.com/rsvp
Enter event code
“starkers”. RSVP’s must be received by November 7th
for attendance.
Please call
Susann Riffe with questions 816-289-6585.
JULY 12 -
Bastille Day Dinner at Doolittle Design Center
Chef Lisa
Burgess will prepare everything before your eyes...
Artisan
cheeses with assorted toasts and red chile crab cakes with
remoulande on spring greens accompanied by French sparkling
wine, light red wine, Pernod, and Lillet.
Salad of
summer lettuces, fried shallot, blueberries, and
Gorgonzola-Champagne vinaigrette
Orange and
white wine poached halibut with fennel and blood orange Brie
vinaigrette.
Roasted
beef tenderloin with queso fresco, cilantro and tomato relish.
Potato
gratin with cream/Gruyere cheese
Fresh-cut
summer corn with sage and lime.
Freshly
backed crusty French bread.
Kiwi-strawberry shortcake, Chantilly cream.
French
wines will be paired with each course.
SEPTEMBER
14 - Italian Wine Dinner at Jasper's
Wines from
A. Bommorito Wine Co. Additional details will be posted
soon.
JUNE 3 -
Crawfish Boil on Historic Indian Creek
Presented
by The American Institute of Wine and Food, Chaine Des Rotiseurs,
Slow Food, and Les Dames d'Escoffier: Please join all four
organizations to celebrate an evening of friends, food, and
drink at this first annual gathering. An authentic low-country
crawfish boil, set beside the historic surroundings of Indian
Creek. Menu includes Heirloom Tomato Gazpacho, Fresh New
Orleans Crawfish Boil, Summer Greens and Raspberry Vinaigrette,
Corn on the Cob, Potatoes, Rolls, Strawberry Shortcake, Chianti,
Sauvignon Blanc, a Bloody Mary Bar, beer, and lemonade.
Reservations are limited and the deadline is May 25. The cost
for the event is $50 for members and $60 for non-members.
APRIL 29 -
RENAISSANCE BALL (costumes optional) CAENEN CASTLE
Click here for the menu
MARCH 17 -
Kansas City Bailliage Business Meeting at the Raphael Hotel
The
meeting will take place from 10:30-noon. Coffee, juice,
Champagne, pastries, and fruit will be provided. The event
is free to members and spouses are welcome to attend.
FEBRUARY
25 - Dead Sea Scrolls at Union Station
The Kansas
City Baillage invites you to a wonderful afternoon to view the
Dead Sea Scrolls exhibit at Union Station. The group will
meet at 2:00 at Union Cafe for a glass of wine. From
3:00-4:30, we will view the entire exhibit. Then, at 4:30
we'll reconvene at Union cafe for wine and Middle
Eastern-inspired appetizers created by Chef Rotisseur Ed Adel
and team. This event is limited to 40-people. The
cost is $50 per person.
FEBRUARY 11 - Seven-Course Dinner at Il Trullo
Attendees
will bring a bottle of Italian wine to share.
DECEMBER 2006 – HOLIDAY PARTY
Sunday,
December 10, 2006 from 6-9 p.m.
Benton's
at the Westin Crown Center
Click here for the menu
NOVEMBER 2006 – INDUCTION DINNER (EBT)
A
Bountiful Harvest, Induction and Celebration
Sunday, November 12, 2006
Click here for the menu
Sunday, December 18 at 6pm
The Raphael Restaurant on the Country Club Plaza
Holiday Party
Join us for camaraderie and holiday entertainment as we
celebrate the Season with a variety of appetizers created by
Chef Peter Hahn and his staff.
We will sample Lobster egg rolls, Beef tenderloin and roast
garlic aioli on baguettes, vegetable crudités with accompanying
bagna cauda, smoked salmon rillettes canapés and potato
gallettes with caramelized onion, truffle and Gruyere cheese.
Sip a Domaine Ste. Michelle Cuvee Brut or Les Charmes, Macon
Lugny from Bourgogne.
Then, taste the roast tomato, smoked duck, spinach and sheep’s
milk cheese flatbread pizza, the saffron and vanilla poached
pears garnished with manchego cheese or the tartlets of blue
cheese and herb cheesecake, all the while indulging in a
McWilliams, Hanwood Estate Shiraz.
Dress is Holiday attire, parking is provided in the covered
garage, and all for a tariff of $50, whether a member or a
guest.
RSVPs must be received by December 13th, and space is limited.
Your Event Committee and the Board look forward to seeing you
and yours at this last event of 2005.
Vive la Chaine!
Sunday, November 13
Hyatt Regency
Induction Dinner
CLICK HERE FOR THE MENU
September 10, 2005
The "Best of Italy" at Jasper's!
CLICK HERE
FOR THE MENU & PICTURES
July 9,
2005
A Membership Outreach event was held at The Sulgrave
Regency -- complete with a magnificent sabering of
the Champagne by our special guest, Joe D.!
CLICK HERE FOR THE MENU &
PICTURES
June 12, 2005
A New Orleans Escape at 40 Sardines!
CLICK HERE FOR THE MENU & PICTURES
April
1-3, 2005
The Kansas City Bailliage was the host for the
Midwest Regional Assemblage.
Click here for details on the Midwest Region website!
March
20, 2005
An elegant six-course dinner at Bluestem was presented by
celebrated chefs Colby and Megan Garrelts.
Click here for the MENU & PICTURES
March 5, 2005
Annual Business Meeting and Breakfast
The Classic Cup Cellar
January 20, 2005
Loch Lloyd Country Club
was the place where our Bailliage experienced Ehler's
Estate wines -- the first time being released
outside of California for a Lodi Wine Dinner.
Click here for the MENU
& PICTURES
December 5,
2004
Maître de Table, Mr. P. J. Wyand was our host for
a spectacular Holiday Party for the Kansas City Bailliage at
The Fairmont Kansas City at the Plaza.
Click here for the MENU & PICTURES
November 7, 2004
Click here
for MENU & PICTURES
The Bailliage held its annual Grand Induction Dinner at
Frondizi's Ristorante in Kansas City, MO with an exquisite menu
by Chef Linda Duerr. The evening began with the promotion
of our new Bailli Brewster Ellis, elevation of officers and the
induction of new members into La Chaine and L'Ordre Mondial.
September 12, 2004
Click here
for MENU & PICTURES
The
Bailliage's first "Thai One On Dinner" at the Thai Place in
Westport was a grand experience of royal Thai cuisine!
April 25, 2004
Click here
for MENU
A great "evening on the border" (the
Italian / Yugoslavian border, that is!) was had by all at
Lidia's in Kansas City, MO with a menu hand-picked by Lidia
Bastianich herself!
January 24, 2004
Click
here for MENU
Our first event of 2004 was held at City
Tavern in Kansas City, MO where Chef Tim
Doolittle prepared a delectable feast for the
senses!
December 18, 2003
Click
here for MENU & PICTURES
The Kansas City Bailliage's annual
Holiday Party was graciously hosted by Chevalier
Dr. Robert Moffat and Vice Conseiller
Gastronomique Kay Moffat at their home in Prairie
Village.
November 1, 2003
Click
here for MENU & PICTURES
The Kansas City Chapter's Induction
Dinner 2003 was held at the Fairmont Hotel on the
Plaza's Roof Top Restaurant. Our host for the
evening was Maître de Table, Mr. P. J. Wyand.
September 27, 2003
Click
here for MENU & PICTURES
Jasper's Ristorante (Kansas City,
MO) was our venue for our Seafood
Festival.
Chef Rôtisseur Jasper
Mirabile was our host for the evening.
July 13, 2003
Click
here for: MENU & PICTURES
Hannah Bistro Café (Lee's Summit) was the
place to be for our annual celebratory Bastille
Day 2003 event which was hosted
by Vice Conseiller Culinaire Patrick Quillec.
April 6, 2003
Click
here for: MENU
The Raphael at the Country Club Plaza was the
host for our luxurious Rustle of
Spring event.
February 6, 2003
Click
here for: MENU & PICTURES
The Bailliage celebrated the Chinese New
Year with the American Institute of Wine and Food
at Bo Ling's on the Plaza.
December 19, 2002
Click
for: MENU
Our Bailliage assembled at Frondizi's
Ristorante in Kansas City for the annual Holiday
Party on the Plaza. Professionel du Vin George
Vesel was our host.
October 26, 2002
Click for: MENU
& PICTURES
Our annual Induction Dinner
was held this year at the
Truman Presidential Museum and Library in
Independence, MO. Our special guest for the
evening was Mr. Brooks Firestone, Bailli Délégué
(National President), Confrérie de la Chaîne
des Rôtisseurs, and head of the prestigious
Firestone Vineyard in California.
September 8, 2002
Click for: MENU
& PICTURES
A seafood dinner extraordinaire at Café
Provence in Prairie Village, KS. Vice Conseiller Culinaire Patrick Quillec was our host for the evening.
June 25, 2002
Click for: MENU &
PICTURES
A summer Sicilian dinner on the porch at Jasper's
in Kansas City, MO. The menu showcased fine
Sicilian and Italian wines.
April 16, 2002
Click for: MENU &
PICTURES
A post tax-day blowout at Skies
Restaurant, high atop the Hyatt
Regency in Kansas City, MO.
February 5, 2002
Click for: MENU,
PICTURES & REVIEW
A fabulous February Retrospective
Dinner event was enjoyed by all at Cafe' Allegro.
Commandeur Steve Cole was our host
for this elegant evening.
December 20, 2001
Click for: MENU,
PICTURES & REVIEW
The top floor of the Sheraton
Suites on the Country Club Plaza
was the setting for our spectacular 2001 Holiday
Cocktail Reception. Mr. Karl
Kruger, General Manager, was
our gracious host for this event.
October 7, 2001
Click for: MENU,
PICTURES & REVIEW
Induction Dinner at the Marriott
Downtown hosted by Maître
de Table Hotelier Kevin Pistilli.
May 11, 2001
Click for: MENU,
PICTURES & REVIEW
Spanish dining with modern art at the Kemper
Museum of Contemporary Art.
March 18, 2001
Click for: MENU,
PICTURES & REVIEW
The “new” Fairmont
Hotel was the venue for a great dinner hosted by
Maitre de Table P. J. Wyand.
January 27, 2001
Click for: MENU
& REVIEW
Freight House Medieval Zinfandel Dinner.
The theme was a Medieval feast and featured roast
meats and fowl and smoked fish, and each confrere
and guest was asked to bring a good bottle of Zin
to drink and to share.
October 29, 2000
Click for: MENU,
PICTURES & REVIEW
Annual Induction Ceremony & Dinner at Frondizi’s
Ristorante, Kansas City,
Missouri. The Black Tie Event was huge success.
The Induction Ceremony was presided over by
Bailli Provincial Midwest, Mr.
Peter Hanowich. Ms.
Linda Deurr, Frondizi’s
Executive Chef created an outstanding menu with
wonderful wine pairings.
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