Chapitre at Hotel Arts
October 18, 2008
Mel Miners, Vice-Chargé de Presse
The evening started out with a ceremony to acknowledge outstanding participation of members, promotions and the intonization of new members.
Awards and Special Recognitions
Helmut Schoderbock received the Bronze Medallion for the work he did in developing the Commis Rotisseur Competition scoring sheets. These sheets are now used locally, nationally and internationally.
Michael Dekker was receiving the Silver Medal from the International Jeunes Commis Rotisseurs Competition that took place in Paris, France in September.
Jim Sullivan received “Commandeur” for 20 years of continued membership in the organization.
Fritz Painsi was receiving the Silver Medal of la Chaine des Rotisseurs plus the Silver Star of Canada for his dedicated work to the members of la Chaine.
Jüergen Bahr was promoted to Vice Echanson
Mel Miners was promoted to Vice Chargé de Presse
Kevin Birch, Marriott Hotel, Maitre Rotisseur
Garth Brown, Tribune, Maitre de Table
Peter Findlay, Calgary Zoo, Maitre de Table
Robert Flatt, Banff Springs Hotel, Maitre de Table
Andrew Keen, Tribune, Maitre Rotisseur
Patricia Koyich, Il Sogno, Maitre de Table
Thierry Meret, SAIT, Chef Rotisseur
Felix Pfister, Chateau Lake Louise, Maitre Rotisseur
Karen Williamson, Dame de la Chaine
This was followed by a reception in the Hotel Arts foyer. A station was set up to deliver a series of three cocktails from the Raw Bar, featuring Alderwood and “Romeo y Julieta” smoked vermouth. Hors d’ouvres were passed around consisting of:
1 – Soft poached quail egg with vine ripened tomato, pancetta and tarragon hollandaise on toasted brioche
2 – Lobster and strawberry salad with lemon dressing
3 – Pickled golden beets with hazelnut crusted goats cheese and baby arugula.
These were accompanied by a glass (or two) of Nino Franco Prosecco. Also accompanying these were the dulcet tones of a classical guitarist, who played a beautiful and sensuous set of melodies which prepared the guests for the evening ahead.
Upon entering the ballroom, we were greeted with an Autumn theme. Tones of brown, bronze and orange set off each table and its centerpiece. The menu was cleverly arranged under a clear chafing plate. From there, the dining portion of the evening commenced in magnificence. Chef Duncan Li and his staff outdid themselves to the guest’s amazement. As you can see from the accompanying photographs, the courses were stunning. Service was excellent as befits a Chaine establishment. All the guests appreciated the food, service and wine.
The accolades to the food and service staff were superb, but words could not express the feelings of the attendees.
In all, it was a wonderful experience and one that we hope can be equaled or perhaps, exceeded by other establishments in our continuing challenge to be the best culinary organization in the world.
My thanks are also extended to Helmut Schoderbock who provided some of the photographs.