Confrérie de la Chaîne des Rôtisseurs Bailliage de Kansas City Holiday Evening on the Country Club Plaza COCKTAIL RECEPTION Thursday, December 20, 2001 7:00 - 9:00 pm at SHERATON SUITES Country Club Plaza Above: The spectacular view from the top floor of the Sheraton Suites -- the site of our holiday reception. PHOTO CREDIT: Chevalier Dustin Engelken, MD Hosted by: Mr. Karl Kruger, General Manager 770 West 47th Street Kansas City, Missouri Holiday Cheer and Plaza Lights Review by: Kay Moffat Vice Chargée de Presse December 20 was a perfect evening to relax and enjoy the holiday spirit and lights of the Country Club Plaza, a magnificent shopping and cultural area completely illuminated with Christmas lights. Kansas City Bailliage members gathered at the Sheraton Suites on the Country Club Plaza. Maître de Table Restauranteur Karl Kruger, general manager of the hotel, hosted the event. Carolers greeted the guests as they earrived in the hotel lobby. The party was assembled in three suites on the 18th floor so that the holiday lights could be enjoyed. Wines were passed as the guests indulged in the many unique flavors. Somes of the delicacies Executive Chef Robert Shields created were as follows: tuna tartare served on toast points with grilled chives, loin of veal on crackers with foie gras and red currant, braised oxtail with polenta in a Bermuda onion cup, caviar and blinis, charbroiled quail served with brandy cherry sauce and multiple cheeses. The wines were Honig Sauvignon Blanc, Hill of Content Grenache/Shiraz and Gloria Ferrar Blanc de Noir. One of our suites contained the dessert buffet. The delicious desserts included linzertorte, fig turnovers, grape and goat cheesecake, and German chocolate cake terrines. Coffee and Germain-Robin Shareholder's Reserve Alambic Brandy were offered. It was a wonderful event. Everyone needed a casual evening after the hectic December weeks of holiday preparations! MENU Domestic and Imported Cheeses Served with fresh breads and crackers Vegetable crudite platter Cailles aux Cerises Marinated charbroiled quail served with brandy cherry sauce Caviar et Blinis Domestic caviar served on potato pancake with a hint of vodka Queue de Boeuf Braised oxtail in polenta in a poached Bermuda onion cup Selle de Veau Froide Cold loin of veal served on parmesan cracker with slice of foie gras and red currant Thon de Tartare Tuna tartare served on toast points with grilled chives Wines Honig Sauvignon Blanc * Hill of Content Grenache/Shiraz * Gloria Ferrar Blanc de Noir Assorted Desserts Coffee & Brandy Service Coffee * Germain-Robin Shareholder's Reserve Alambic Brandy * * * * * $50.00 Per Person Complimentary valet parking Click here to return to the events page.