Confrérie de la Chaîne des Rôtisseurs Bailliage de Kansas City PRELUDE TO SPRING Sunday, March 18, 2001 at the FAIRMONT HOTEL’S ROOF TOP 401 Ward Parkway at the Plaza, Kansas City, MO The elegant Roof Top bar at the Kansas City Fairmont on the Plaza. PHOTO CREDIT: fairmont.com Review by: Kay Moffatt Vice Chargee' de Presse After a long winter, Kansas City members were ready for a glimpse of spring, so we eagerly accepted an invitation to a celebration on March 18 at the Fairmont Hotel in Kansas City, Missouri. The reception was held in the Roof Top bar, where there was an inviting fire in the fireplace and soft piano music in the background. Hors d'oeuvres were accompanied by a light sparkling Zinc. We were seated for dinner in the beautiful Roof Top dining room. There, our first savory treat was muscovy duck terrine with Bing cherry chutney, served with Patrick et Natalie Brunet Beaujolais Fleurie 1999. This wine was also paired with white asparagus and morel mushroom bisque. Diver scallops in black tie, phyllo, and truffled butter came next, matched with Babcock Eleven Oaks Sauvignon Blanc 1999. The entree' of lavender potato-wrapped lamb loin was complemented by two wines -- Chateau Gombaude Guillot Pomerol 1995, which married especially well with the lavender flavor, and Abadia Retuerta Finca Retuerta Sardon de Duero 1997. The final magnificent surprise of the evening was mocha panna cotta Napoleons with bourbon and caramel sauces. At the conclusion of this fabulous dinner, Bailli Donald Potts acknowledged P.J. Wyand, catering sales manager of the Fairmont, Executive Chef Randall Cox, and the staff. *** MENU PIANO RECEPTION 6:15 P.M. featuring Sparkling Wine “Zinc” Deviled Quail Eggs with Osetra Caviar Smoked Chicken and Foie Gras Dumpling, Cognac House Cured Coho Salmon, Caribe Potato * * * * * First Course Muscovy Duck Terrine, Bing Cherry Chutney, Lamb Lettuce, Ver jus 1999 Patrick et Natalie Brunet, Beaujolais, Fleurie Second Course White Asparagus and Morel Mushroom Bisque 1999 Patrick et Natalie Brunet, Beaujolais, Fleurie Third Course Diver Scallop in Black Tie, Phyllo, Truffled Butter 1999 Babcock Eleven Oaks Sauvignon Blanc Fourth Course Cosmopolitan Martini Sorbet Fifth Course Lavender Potato Wrapped Lamb Loin, Root Vegetables, Merlot Jus 1995 Cháteau Gombaude Guillot Pomerol & 1997 Finca Retuerta, Abadia Retuerta Sardon de Duero Sixth Course Goat Cheese “Laura Chenel” Delices, Frisée Salad 1997 Finca Retuerta, Abadia Retuerta Sardon de Duero Seventh Course Mocha Panna Cotta Napoleon, Bourbon and Caramel Sauces Coffee Service with Domaine du Tariquet Armagnac, Grand Reserve XO * * * * * $125.00 Per Person The chapter will be honored to received your guests. Black Tie with Chaîne decorations. Click here to return to the events page.