Confrérie de la Chaîne des Rôtisseurs
Bailliage de Kansas City

presents
New Beginnings, Induction and Celebration
Saturday, January 12, 2008 at EBT

New Inductees: Jane Brain, Dame de la Chaine
Donald Brain Jr, Professional du Vin
Patrick Starke, Chevalier
Tate Roberts, Chef Rotisseur
Elevations:
Michael Foster, Argentier
Jess Head, Vice Conseiller Culinaire
Induction performed by Geoffrey Bland, Chambellan

Your Hosts
EBT Restaurant/Treat America Food Services
John Mitchell, President Ed Holland, Vice President
Jess Head, Corporate Chef Russ Muehlberger, Executive Chef/General Manager EBT
Thomas Goerdel, Sommelier
Tate Roberts, Sous Chef

EVENT PHOTOS

From left to right:
Vice Chancelier-Argentier Michael D. Foster , Vice Conseiller Culinaire Jess Head
Bailli Brewster Ellis, Professionel du Vin Donald C. Brain, Chef Rotisseur Tate Toberts,
Dame de la Chaine Jane Neff Brain, Chevalier Patrick Starke and Chambellan Geoff Bland


Vice Conseiller Culinaire Jess Head and Chambellan Geoff Bland


Vice Chancelier-Argentier Michael D. Foster and Chambellan Geoff Bland


Event Committee
Vice Conseiller Gastronomique Susann Riffe, Chair
Vice Echanson Hon. Kathy Ellis
Jess Head, Chef Rotisseur

MENU
Chef’s selection of three seasonal Appetizers with Champagne
Cristalino Cava

Pan seared Duck Liver on orange and baby Frisee, Duck comfit and Cassis flambé, Served table side
Walnut City Pinot Noir, Willamette Valley, 2006

Lobster and Butternut Squash Bisque with smoked Chanterelles
Volante Chardonnay, Sonoma, 2003

Roasted Beet and glazed Chestnut Salad, Baby mustard greens, Pistachio oil with classic vinaigrette
Chateau Sancere

Sweet Tea Braised Osso Bucco, Darkened Winter Root Vegetables, Black Pepper and Pernod Nappe
Dry Creek Sidney Zinfandel, 2003

Study in Chocolate and Cheese, designed by Jess Head
Grahams Six Grape Porto Reserve


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