Confrérie
de la
Chaîne des Rôtisseurs
Bailliage
de Kansas City
Induction
Ceremony
Sunday, October 7, 2001
at the
Marriott Downtown
Kansas
City, Missouri
PICTURED
ABOVE:
Two of the new Chevaliers inducted during the October
2001 event at the Downtown Marriott -- The Rev. Jack
Lumanog and Dr. Dustin Engelken.
Induction
at the Kansas City Marriott
Review by:
Kay Moffat
Vice Chargée de Presse
The Kansas City Bailliage wanted to go downtown for the
annual induction dinner October 7, 2001. The perfect
location for the autumn dinner was the Harvest Room at
the Kansas City Marriott. Maître de Table Hotelier Kevin
Pistilli hosted the members and provided diners with a
memorable evening of exquisite cuisine in an elegant
setting.
The evening began with hors d'oeuvres in the reception
area of the lobby. 2000 Elia Peronne Asti Moscato was
poured. The induction followed. Midwest Bailli Provincial
Peter Hanowich presided over the induction of ten new
members.
The hotel's dining room was the setting for the dinner.
It began with toasted pumpkin bisque served in baby
squash with crème fraiche, accompanied by NV Jepson
Blanc de Blanc. This beautiful presentation announced
that autumn had truly arrived. Almond crusted red fish
with wild rice cannoli laced with tangerine champagne
sauce followed. 1999 Miner "Simpson" Viognier
was a nice balance for the fish. For the palate cleanser,
a beautiful ice swan held pomegranate sorbet.
The highlight of the feast was medallions of potato
crusted veal tenderloin laced with foie gras and polenta.
This treat was served with 1998 Parusso Dolcetta
"Plan Noce." The fourth course featured Long
Island duckling with radicchio, vanilla infused vinegar
and crostini. The 1996 Amauldo Caprai Sagratino de
Montefalco was poured with the course.
The finishing delight was crème brulee with raspberries
and currant coulis. The 1995 Nieport LBV Port was the
final wine. Coffee followed as Executive Chef Bill Spano
and 15 members of his culinary team were introduced. Toni
Schneider, food and beverage director and Joy Spencer,
catering director headed up a very professional staff of
waiters. The group of talented kitchen creators produced
a superb dinner greatly appreciated by all.
Vice Echanson Honoraire Doug Frost was introduced. He had
brought copies of his new book, On Wine,
that had just been released. The members were all glad to
see his great publication. There was much to celebrate in
this evening's festivities!
Dinner
Toasted Pumpkin Bisque served with Baby Acorn Squash with
Crème Fraiche
NV Jepson Blanc de Blanc
***
Almond Crusted Red Fish served with Wild Rice Cannoli
Laced with a Tangerine Champagne Sauce
1999 Miner "Simpson" Viognier
***
Pomegranate Sorbet
***
Medallions of Potato Crusted Veal Tenderloin
Mini Towers of Polenta
Marinated Portabella Mushrooms
Veal Medallions Laced with Foie Gras and wrapped in a
blanket of sliced potato
served with corn carved carrots and sliced candy striped
beets
1998 Parussa Dolcetta "Plan Noce"
Long Island Duckling with radicchio, vanilla infused
vinegar and crostini
1996 Amauldo Caprai Sagratino de Montefalco
***
Crème Brulee with Raspberries and currant coulis
1995 Nieport LBV Port
Coffee Service
* * * * *
Complimentary valet parking.
Black Tie with Chaîne Decorations.
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