Confrérie
de la Chaîne des Rôtisseurs
Bailliage
de Kansas City
Induction Dinner
Saturday, October 26,
2002
with special guest:
Mr. Brooks Firestone
Bailli
Délégué des Etats-Unis
Confrérie
de la Chaîne des Rôtisseurs
at
Truman Presidential Museum
and Library
500 West US 24 Highway
Independence, Missouri
Our
Bailliage's 2002 inductees, 30-year Commandeur award
winner (Armando Favazza) and newly-installed officer for
L'Ordre Mondial (Brewster Ellis).
Armando
Favazza (pictured at left) receives his Commandeur pin
from Brooks Firestone in appreciation of 30 years of
Chaîne membership.
Larry
Levy (pictured at left) receives the Bronze Star Award
from Bailli Don Potts for his countless hours of hard
work on behalf of the Kansas City Bailliage.
Passed Hors D'Oeuvres
Reception, 6:15pm to
7:00pm
Legacy Room
Australian Brochette
Kangaroo Tenderloin Marinated and Glazed with Yuzu Juice
Crostini of Truffled Foie Gras
Lobster Canapé in a Salt Dough Shell
Lox and Cream on a Lavosh Crisp with a Trio of Caviar
Accompanied
by:
Louis Roederer NV Brut Champagne - France
Hill of Content, Benjamin's Blend - Australia
Dinner
8:00pm
Courtyard Lobby
Chilled Purée of Beet Soup with Apricot Glaze
Accompanied
by:
Johannisburg Riesling, 2002, Dr. Konstantin Frank - New
York State
Monkfish and Prosciutto Satay on a Bed of Zucchini and
Lentil Ragout
Accompanied
by:
Miserere by Priorat - Spain
Pear Sorbet
Roulade of Buffalo, Wild Mushrooms and Dry Sherry with a
Roasted Shallot Demi-Glace
Terrine of Roasted Fall Vegetables
Creamy Gorgonzola Polenta
Accompanied
by:
Chateau Laurruau, 1999, Margaux - France
Firestone Merlot, 1999 , Santa Ynez Valley
25th Anniversary Vintage - California
Endive, Green Apple and Chicory Salad with Toasted
Walnuts and Grapefruit Drizzle Accompanying a Trio of
Imported Cheeses
served
with sparkling water
Poached Pear in a Burgundy Reduction
Accompanied
by:
Moscato d'Asti, 2001, Elio Perrone - Italy
Coffee Service
Cost: $145.00 per person
Attire is Black Tie with Chaîne Ribbons
RSVP by October 20th
Presented By:
Chef Scott Welsch,
Culinary Institute of America
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