The Post Hotel, Diner Amîcal
May 18, 2019
Ashley James, Vice Chargée de Presse
Our evening began upstairs in the Library, earlier in the evening it was filled with furniture, but for our reception had been cleared.
The question on everyone’s mind: Where does it go?
Entering the Library we were greeted with Taittinger Prestige Rosé Champagne accompanied by a selection of Hors d’Oeuvres. A Salmon Tartar, Beef Tartar, and Chicken Liver Parfait on Toast.
Following the reception we descended the stairs to the private dining room.
The evening began with opening remarks from the Baillie Toni-Marie Ion-Brown, who also introduced our guests. Toni-Marie informed us for future dinners four seats would be held to ensure persons trying to join Chaîne would be able attend the required number of dinners before their intronization.
We had three Commandeur pin recipients this evening. Recently anyone belonging to the Chaîne for 10 – 19 years received a Commandeur pin recognizing their longstanding support. Prior to last year these pins were only given out after 20 years of service. The two recipients recognized before dinner were Juergen Bahr and Ed Alfke. The third recipient we will reveal after dinner.
This was my first Chaîne Post Hotel weekend, although not the first time I had experienced a dinner by Chef Hans Sauter. Post Hotel proprietor George Schwartz is in charge of the wine pairings to accompany each course. The two came together in splendid harmony creating a matchless dining experience.
White Asparagus with Marinated Ahi Tuna, Egg Yolk, and Sorrel
“The Derivative” Carlisle Winery & Vineyards
Sonoma County, California
U-10 Deep Sea Diver Scallop, Champagne Buerre Blanc with Northern Divine Caviar
Sonoma Coast, California
Pan-Seared Rabbit Loin with Morel Mushrooms Pinot Noir Rabbit Jus, Cauliflower Purée
Beaune 1er Cru “153rd Anniversary”
Whole Roasted Northwest Terriotires Caribou Tenderloin
Porcini Game Sauce with Porcini Ragoût, Spring Fiddleheads, Schupfnoodles
Château Vieux Maillet, Pomerol
From the Buffet
The cheeses featured an extensive selection.
Among them were: Reblochon, Avonlea, Cambazola, Chaumes, Sprtinz, Alfred Fermier, Stilton, Pierre Robert, Marécal
Châteauneuf-du-Pape “Cuvée des Cadettes”
Rhône Valley, France
Okanagan Coronation Grape Sorbet
with Moscato Espuma and Coronation Grape Coulis
Dulcey Mousse with Green Apple Ice Cream
Poached Rhubarb and Green Apple Coulis
Satlted Caramel Ganache and Almond Sponge
Riesling, Beerenauslese “Berncasteler Doctor”
Coffee, Tea and Madeleines
As both brigades entered the room they were greeted by a well-deserved standing ovation. Toni-Marie Ion-Brown gave the accolade for the evening, noting the gleaming stemware and how the Post Horn always faced you when placed on the table. The temperature of the plates was greatly appreciated. Our hosts the Schwartz Family were thanked for their gracious hospitality throughout the weekend and their impeccable attention to detail, large or small. We hope to return.
At this point in the evening the third Commandeur pin was given to Chef Hans Sauter for his continued support of the Chaîne.
As is our tradition two plates were presented as a memento of our event and recognition of exceptional effort by two members of the Post Hotel staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.
The plate for the kitchen brigade went to Naoki Aoyama, he joined the Post Hotel two years ago from Japan, as Chef de Partie.
The plate for the service brigade went to Sabrina Ziegler, she is in charge of special functions, and sales. Sabrina supervised our dinner this evening, ensuring the timing was perfect.
In closing Toni mentioned the Library had already been magically transformed back to its usual inviting space, suggesting diners gather upstairs to enjoy the rest of the evening.
Vive la Chaîne!