CHAÎNE DES RÔTISSEURS

Transcription

1 HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 CHAÎNE DES RÔTISSEURS Officers and Members of the Hawaii/Pacific Islands Region in 2016 with Chancelier National Heinz Hoffman 2017 Hawaii/Pacific Islands Regional Assemblage Friday-Sunday, September, 20-22, 2017 Kahala Hotel & Resort

2 PAGE 2 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 MAURICE NICHOLSON, BAILLI PROVINCIAL HAWAII/PACIFIC ISLANDS Aloha, This report will not be lengthy since I ve only been the Bailli Provincial for less than three months. Before becoming Bailli Provincial, I held the position of Vice Echanson for twelve years, and I served as Bailli for the Kauai/Oahu Chapter another three years. I m happy to report that all four Hawaii/Pacific Islands Bailliages appear to be doing well and producing successful events for their membership. As the Bailli Provincial, the Hawaii/Pacific Island Region will continue to produce exceptional candidates the Young Sommeliers competition and Young Chef Competition. Furthermore, the H/P I region will continue to Fundraise for our local Community College Culinary Arts Program. I m proud to announce the Kauai/Oahu Chapter has had successful fundraisers for the last two years. In October 2016, three (3) Kapi olani Community College Culinary Arts Program students received substantial scholarships to apply to their education expenses. Royal Hawaiian Hotel Executive Chef Colin Hazama, winner of the 2006 Young Chef competition, will serve as Conseiller Culinaire Provincial. Food and Beverage Director of the Moana Surfrider, Ryan Loo, winner of the 2002 Young Chef competition, has accepted the position of Conseiller Gastronomique Provincial. The two working as a team are excited to organize the 2018 Young Chef Competition. Micah Suderman, General Manager of Azure Restaurant and Bar, will serve as Echanson Provincial to organize the 2018 Young Sommelier Competition. Former Chargée de Presse Provincial Judith Kellogg accepted the position as Chambellan Provincial. Judith brings years of experience with her, and I appreciate her dedication and loyalty to the Chaîne organization. One of my goals as the new Bailli Provincial in the new coming year is to work with each Bailli to increase membership and mentor Baillis as how to increase Mondiale du Vin participation. Vive la Chaîne, vive la Société! Maurice Nicholson docmwn@aol.com

3 PAGE 3 JUDITH KELLOGG, CHAMBELLAN PROVINCIAL We can all look forward to the continued vibrancy of our Chaîne region under the leadership of Bailli Provincial Maurice Nicholson. I envision my contribution as Chambellan to be a continuation of my 17 years as a Chaîne officer, six years as Vice Chargée de Presse for the Kauai/ Oahu chapter under Baillis Carole Brooks, Bruce Liebert, and Mark Monoscalco, followed by eleven years as Regional Chargée de Presse, working with Baillis Provinciaux Larry Vogel, Fred Hellekes, and Bruce Liebert. In my transition to Chargée de Presse Provincial, I was honored to be mentored by inimitable Julie Honda, of course, invaluably assisted by Bailli Provincial Honoraire Fred Honda. My role has been active, but behind the scenes, and has given me a privileged perspective on Chaîne dynamics and the opportunity to interface and engage with varied Chaîne personalities, particularly the talented Vice Chargés de Presse and the Baillis with whom they work in close collaboration creating the Gastronome articles that allow us to revisit our events and see what other chapters are up to. Through the interactions during my 17 years as Chaîne officer, I have come to appreciate how vital networking and communication is to a maintaining a strong region. Personally I have authored 100 Gastronome articles of my own (in addition to the many more I have edited), so that is another area that demonstrates my investment in communication, and that is what I hope to translate into my new role as Chambellan, making sure that the channels between Bailliages and different levels of leadership remain open. We have terrific talent in this region and an impressive body of knowledge and wisdom that can be shared and used for mutual support.

4 PAGE 4 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 DAVID GREENLEE, CHARGÉ DE PRESSE PROVINCIAL First, what an inspiration to have Judith Kellogg to look to as the perfect example of how to represent the region to the greater Chaîne world! My absolute thanks to Judith for her trust in me and for providing continuing guidance as to how the job should be done. Second, my vision for the role of Chargé de Presse Provincial is to continue to communicate the Region s Chaîne successes in print and electronically, and simply carry on what Judith began. Third, my goals for the coming year include encouraging full participation from each of the Bailliages in celebrating all of the things we do so well -- the pleasures of the table in gatherings large and small, the charitable work we endorse, and the impact we have on our communities. I hope to work with Vice Chargés de Presse from each Bailliage so they send interesting Gastronome articles from each event they conduct. Implicit in that goal is to help each Bailliage identify and commission an officer to fill the Vice Chargé(e) de Presse role. Respectfully, David Greenlee

5 PAGE 5 Gastronome Report Chargée de Presse Provinciale Honoraire Judith Kellogg Since I am wearing two hats, both as outgoing Regional Chargée de Presse and incoming Chambellan, I couldn t leave my previous role without doing my customary gathering of all the Gastronome articles published or in the pipeline since the last Assemblage. Look at all the incredible events that have taken place in the region! And there were even more that were not written up. This is also a time to acknowledge the work of our talented Vice Chargés de Presse who allow you the pleasure of revisiting your chapter events in their articles. Brian Moto has recently taken over on Maui, and is off to a great start. Tai King is representing Hawai i island. And David Greenlee is moving up to a well-deserved elevation as Chargé de Presse Provinciale and Celiamarie Moore will be taking over for Kauai/Oahu. Huge mahalos for the wonderful work! Volume II 2016 (National Mondiale) Sensational Sonoma, by Chargée de Presse Provinciale Judith Kellogg, April 28-30, Sonoma wine region, pp (Honolulu) Great Gatsby Soirée, by Chargée de Presse Provinciale Judith Kellogg, December 5, 2015, Halekulani Hotel, p. 37. (Kauai/Oahu) Festivity, Finery and a Feast, by Chargé de Presse David Greenlee, December 6, 2015, Oahu Country Club, p. 46. (Honolulu) The Importance of Giving Back, by Vice Conseiller Gastronomique Mirella Monoscalco, Kapi olani Community College, April 23, 2016, p. 72. (Maui) Kapalua Christmas, by Chargée de Presse Provinciale Judith Kellogg, December 12, 2015, Montage at Kapalua, p. 79. (Honolulu) Celebrating Le Canard, by Dame Patricia Lee, November 21, 2015, MW Restaurant, p. 93. (Kauai/Oahu) Taking Care of Business, by Chargée de Presse Provinciale Judith Kellogg, February 28, 2016, Oahu Country Club, p. 97. (Kauai/Oahu Mondiale) Rooftop Tequila Tasting, by Vice Chargé de Presse David Greenlee, January 18, 2016, at Buho, Waikiki, p GASTRONOME EXTRA! FOR 2016 Spring Issue (Regional Mondiale) Celebrating the Next Generation, by Chargée de Presse Provinciale Judith Kellogg, March 6, 2016 at 53 by the Sea Restaurant, p. 15. (Regional Young Chefs Competition) Youthful Culinary Ambition, by Chargée de Presse Provinciale Judith Kellogg, April 17, 2016, at the Culinary Institute of the Pacific at Kapi olani Community College, p

6 PAGE 6 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 Gastronome News Continues Chargée de Presse Provinciale Honoraire Judith Kellogg Winter Issue (Regional, Assemblage, organized by Kauai/Oahu) Hawaiian Culinary Journey, by Chargée de Presse Provinciale Judith Kellogg, September 17-20, 2015, The Moana, The Royal Hawaiian, and Sheraton, pp. 1,5,6. VOLUME I 2017 (Kauai/Oahu) CaddyShack Fundraiser, by Chargée de Presse Provinciale Judith Kellogg, Oahu Club, August 13, 2016; awards luncheon KCC, October 5, 2016, p. 24. (Regional Assemblage) Magical Maui, by Chargée de Presse Provinciale Judith Kellogg, Sheraton Maui Resort and Spa, September 23-25, 2016, p GASTRONOME EXTRA! FOR 2017 Spring Issue (Regional) Young Chef Rôtisseurs competition, Taking on the Challenge, by Judith Kellogg, Chargée de Presse Provinciale, The Culinary Institute of the Pacific at the University of Hawaii, Maui College and The Mill House, February 25, IN THE PIPELINE, PROBABLY VOLUME II Hawaii Island) An Elegant Hawaiian Evening, by Bailli Toby King, Fairmont Orchid, November 5, (Hawaii Island) An Open Air Feast, by Erin Petrosian, in conjunction with Outstanding in the Field, January 14, (Maui) A Christmas Fantasy, by Judith Kellogg, Chargée de Presse Provinciale, Ruth s Chris at Wailea, December 10, (Kauai/Oahu) Christmas, Christmas in Paris, by VCP David Greenlee, The Pacific Club, December 3, (Kauai/Oahu Mondiale) Showcasing Maui Wines, by VCP David Greenlee, Vino, January 14, (Kauai/Oahu) Business, Italian Style, by VCP David Greenlee, TOWN restaurant, Feb 20, (Honolulu) Monte Carlo Masquerade Ball by Judith Kellogg, Chargée de Presse Provinciale, Halekulani Hotel, December 3, (Honolulu) Valentine s Day Indulgence by Judith Kellogg, Chargée de Presse Provinciale, MW Restaurant, February 14, 2017.

7 PAGE 7 COLIN HAZAMA, CONSEILLER CULINAIRE PROVINCIAL Executive Chef- The Royal Hawaiian, A Luxury Collection Resort It is a True Honor to be representing the Hawaii Chapter as the Conseiller Culinaire Provincial in support of the Young Chefs Competition event which is held every spring in support of the young future culinarians of Hawaii. Being able to support and develop the Young Culinarians will enable our future for great talent and new visions of Hawaii s Food and Wine Gastronome. I m very excited and honored to be a part of the Kauai/Oahu chapter and to represent Hawaii/Pacific Islands Region as the Conseiller Culinaire Provincial. Modern Luxury Magazine named Hazama one of the top Ten Chefs in Hawaii to Watch. He has also been a participant in the Annual Hawaii Food & Wine Festivals along with other celebrity chefs. In 2011, he was invited as one of the featured guest chefs at the James Beard House in New York City representing the State of Hawaii. He was also selected as a semi-finalist in the 2010 James Beard Foundation Awards Rising Star Chef of the Year. Hazama was recognized with the Hawaii s Top Young Chef award in 2007 by Hawaii Hospitality Magazine. Hazama has also participated in the Food and Wine consumer guide food event under Chef Alan Wong in San Francisco, California and the Masters of Food and Wine under Chef Gary Danko in Carmel, California. In 2006, Chef Hazama won the Hawaii/Pacific Islands Young Chefs Competition and participated in the National Competition at the Culinary Institute in Hyde Park, New York. Chef Hazama has since mentored young chefs to prepare them for the prestigious Young Chefs competition. Colin Hazama is a featured chef in the 2017 Hawaii FOOD & WINE Festival, Oahu, November 1-5. Tickets on sale now at The Hawaii/Pacific Islands is proud to announce Chef Colin Hazama accepted the position Conseiller Culinaire Provincial and will join Bailli Provincial Maurice Nicholson, Conseiller Gastronomique Ryan Loo organizing the 2018 Young Chefs Competition.

8 PAGE 8 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 MICAH SUDERMAN, ECHANSON PROVINCIAL General Manager/Certified Sommelier, Royal Hawaiian Hotel Azure Restaurant and Bar Micah Suderman, general manager of Azure Restaurant at The Royal Hawaiian Hotel has accepted the position as Echanson Provincial. Mr. Suderman comes to the Chaîne highly recommended by his predecessor, Master Sommelier Patrick Okubo. Micah Suderman, whose work with Southern Glazer s Wine & Spirits has been widely recognized in Hawaii, joined the team at The Royal Hawaiian, a Luxury Collection Resort as general manager, certified sommelier at Azure Restaurant in December He brings an extensive food and beverage background with him, including being a certified sommelier with the Master Court of Sommeliers and is WSET Level 2 certified. Suderman works closely with Azure Chef Shaymus Alwin in providing a revamped beverage program at the restaurant and elevated offerings. Since taking the job in late 2016, he has overseen the installation of a Cruvinet wine storage system, making Azure Restaurant one of the few restaurants on the island that features one, as well as expanded the wine program and wine education programs. As a youngster growing up in Windward Oahu, Suderman got his first job in the industry at the venerable Kailua deli and store, Kalapawai Market. He says mentor Don Dymond owned the market, as well as Zia s Caffe in Kailua and Kaneohe, and Dymond gave the young Suderman opportunities to work at the restaurants as well as the deli where the wine bug really hit him. He eventually became a key account manager at Southern Glazer s Wine & Spirits selling wine to top accounts on the island. While at Southern, Suderman studied wine and spirits and had opportunities to do food and wine pairings across the state. In 2014, he passed his Certified Sommelier exam and began holding free classes to help other food and beverage professionals achieve their accreditation as well. Being mentored by Hawaii three Master Sommeliers also helped Suderman crave the interaction tableside with guests, working with chefs to find wines that complement diners food. After years in the industry, he is keenly aware of one factor that keeps guests coming back: service. He says, Service above all. Nobody cares what I know if I cannot keep their water glasses full and do the basics of service. Suderman was recently named 2017 Top 40 Under 40 Tastemakers by Wine Enthusiast. Micah Suderman s passion for food and wine combined with his desire to educate Young Sommeliers is the perfect pairing for the Chaîne des Rôtisseurs. The Young Sommelier Competition and Awards Dinner usually takes place the first week of March, so watch for the invitation. Cheers! Bailli Provincial Maurice Nicholson

9 PAGE 9 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 RYAN LOO, CONSEILLER GASTRONOMIQUE PROVINCIAL Newly appointed Conseiller Gastronomique Provincial Chef Ryan Loo, Food and Beverage Manager of the Moana Surfrider Hotel, is no stranger to the Chaîne des Rôtisseurs. Chef Ryan was the winner of the 2003 Hawaii/Pacific Islands Young Chefs Competition and he continued to mentor regional winners of the Young Chefs competitions; Colin Hazama in 2006, Melanie Tancinco 2014 and Ian Sagayaga in , he was a finalist for Hawai i Hospitality Magazine and Hawai i Department of Agriculture s Hawaii s Top Young Chef. Chef Ryan brings almost 20 years of experience in the culinary industry with previous experiences including executive chef of Sheraton Waikiki s former Twist at Hanohano, senior executive sous-chef for Sheraton Waikiki s restaurants and banquet services, chef de cuisine for Hoku s and Cabana s Seaside Grill at the Kahala Hotel & Resort, and rounds cook at the Greenbrier Resort in White Sulphur Springs, West Virginia. Under Chef Loo s leadership at Sheraton Waikiki s former Twist at Hanohano, Loo won the Silver Award for Best New Restaurant in Honolulu Magazine s 2010 Hale Aina Awards. In 2008, he was a finalist for Hawai i Hospitality Magazine and Hawai i Department of Agriculture s Hawaii s Top Young Chef. Chef Ryan graduated from University of Hawai i Manoa with a bachelor s degree in communications. He also received an associate in science degree in food service with a specialization in culinary arts from Kapi olani Community College. Chef Rôtisseur Melanie Tancinco (2nd from left) 2014 Young Chef winner Hawaii/Pacific Island Region with coaches and mentors.

10 PAGE 10 ADELE RUGG, BAILLI MAUI Aloha, It has been another awesome year for the Chaîne des Rôtisseurs Maui Bailliage. The Maui Bailliage hosted the Regional Assemblage Friday and Saturday, September 23-24, Chaîne members and guests were treated to a very special Maui weekend at the beautiful Sheraton Maui Resort & Spa. The Regional Assemblage weekend culminated in a beautiful sunset dinner sail on a luxury yacht in the gorgeous waters of Maui. On Saturday, December 10, 2016, the Maui Bailliage held their Christmas/holiday dinner at Ruth s Chris Steak House in Wailea. The dinner beautifully prepared by their Executive Chef, Daniel Bader, who was honored to demonstrate his culinary talents to the Chaîne. Chef Bader told those in attendance that he had been dreaming of the menu for many years, and he has always wanted to share his culinary experience with the Chaîne. Our first event in 2017 was held on Saturday, February 25th at The Mill House under the watchful eye of a very talented young chef, Jeff Scheer. The Maui Bailliage hosted the Young Chefs Competition Awards dinner. Earlier in the day, the Young Chefs competition was held at the University of Hawaii - Maui College Culinary Academy. The talent of our young chefs is always inspiring. On April 22, 2017, the Maui Bailliage celebrated World Chaîne Day by boarding a luxury yacht for an awesome sunset dinner sail. Under a full moon, on Sunday, August 6, 2017, the Maui Bailliage was treated to a very special progressive dinner at Wooden Crate, a new restaurant located in Lumeria Resort; a new gorgeous wellness retreat, education and yoga center in Upcountry Maui. The Wooden Crate dinner at Lumeria was prepared by their young and very creative Executive Restaurant Sous Chef Jacqulyn Torres. The venue is over one hundred years old. Years ago, this venue was a dormitory for a nearby school. After the school closed, Maui Land & Pineapple used the facilities for their farm workers. Then, Maui Land & Pineapple stopped their farming operations and a wealthy Mainland businessman bought the property. He restored the property to its original beauty and Lumeria is now a venue for wellness, education, yoga and Chaîne dinners! They even have an organic farm where they grow their own farm to table vegetables! The Maui Bailliage was founded in October, 1977 and we look forward to celebrating forty (40) years of fine food, fine wine and fine fellowship in Adele Rugg adeleonmaui@gmail.com

11 PAGE 11 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 JAMES T. (TOBY) KING, BAILLI HAWAII ISLAND The Hawaii Island Bailliage had three events since this time last year. November 5 th was the date for a charming dinner at the Fairmont Orchid with Chef Hubert des Marais. Foie Gras, Sea Urchin and Venison were some of the unique ingredients featured. Outstanding In The Field arranged for our members to sit together at their hill top pasture dinner at Pu u O Kumau Ranch in January. The weather and views were exceptional. Most recently in May we held a members only dinner at Vice Echanson and Vice Chargée de Missions beach home. By making the dinner for members only it triggered five new members to join. The guest count was also limited which helped to quickly sell out the event at twenty six attendees. A unique challenge for our bailliage has to do with geography. All of our active members live on the West side of the island with the South Kohala area being the core center. South Kohala is also the main resort area and hence where most of the good restaurants are located. However, South Kohala is about 1.5 hour drive from Hilo where a few of our members live. I am continuing to work on having a Chaîne event in Hilo. The lack of dining options is also a persistent obstacle. I am working on building relationships with management at some of our island hotels. I hope this will lead to a partnership arrangement. Membership is now at 17. There are five potential new members that I have targeted. They have expressed interest, but have not yet attended an event as a guest. Up Coming Events: November 11 th is the date for our Induction Ceremony to be held at the Fairmont. Chaîne Dinners for late January and late May are intended but, as of yet, unplanned. Respectfully submitted, James T. King jtobyking@gmail.com

12 PAGE 12 JOHN MAGAURAN, BAILLI KAUAI/OAHU The Kauai/Oahu Bailliage continues to grow with now 77 active members! Special thanks must go to our outgoing Bailli, Kathryn Nicholson, for her tireless work on ensuring our chapter s success. She s truly a hard act to follow! Since the 2016 Regional Assemblage presented by the Maui Bailliage, so wonderfully hosted and organized by Bailli Adele Rugg and her team, we have continued to offer exciting and successful Chaîne and Mondiale events. On October 5, 2016, we held a luncheon at Kapi olani Community College to present $5,000 in Culinary Arts Program Student Scholarships to three deserving recipients: culinary students Nam Chi Anoche, Jarred Obata and Tyler Ogawa. The students were extremely grateful for the educational funds. This aspect of supporting the Culinary world, and the students in particular, is a main focus of the Chaîne. We will continue to support the Young Sommeliers and Young Chefs through our programs and donations to Kapi olani Community College Culinary Arts Program Student Scholarship Fund. Upcoming Kauai/Oahu Chapter Event Schedule October 19, 2017: Oktoberfest at the Pacific Club November 9, 2017: Getting into the Holiday Spirits at Morton s Ala Moana Shopping Center December 1, 2017: A Jazz Christmas Gala at the Beachhouse, Westin Moana Surfrider Hotel January 2018: Annual Business meeting. TBA February 10 or 17, 2018: Valentine s Party magauran@gmail.com

13 PAGE 13 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 KAUAI/OAHU NEWS CONTINUES... Our Gala Holiday Dinner, a Christmas in Paris, was held on December 3, 2016 at the Pacific Club. Working closely with the Pacific Club s Executive Chef, Vice Conseiller Culinaire Eric Leterc, our team led by Bailli Kathryn Nicholson, transformed the club s function room into an elegant Parisian winter wonderland complete with suspended white chandeliers. The club s event manager was so impressed that initially she only took photos, but eventually asked if they may buy the decorations from us. Naturally, we obliged. Dinner itself was excellent. Chef Eric prepared a traditional French Réveillon, a long dinner held on evenings preceding Christmas and New Year's Day in France. Echanson Provincial Patrick Okubo Master Sommelier beautifully paired each course with classic French wines. Our first event of the New Year was held on January 14, 2017, and was an eye opener for some: Maui wines are good! With the help of Master Sommelier Chuck Furuya, Bailli Kathryn Nicholson arranged a wonderful event at Vino s Italian Tapas and Wine Bar. The wines featured were all from Maui Wines of Ulupalakua Vineyards Ranch, Maui. Vino s staff prepared a Family Maui Style Farm to Table eight-course dinner to complement the Hegele family s Estate grown wines. We learned that they are not a one-grape vineyard but have, over the course of the last ten years, through trial and error, successfully produced a variety of grapes: Syrah, Chenin Blanc, Chardonnay, Malbec and Viognier. This is no easy feat as Chuck Furuya pointed out and congratulated Joseph Hegele for his family s work. Visit their winery on Maui or purchase their wines here on Oahu at Foodland or Vinos! From Maui to Italy, what could be better? Vice Echanson Donato Loperfido showcased Large Format Italian wines at our February 20th dinner at Town Kaimuki. Donato is perhaps better known to our members as the great chef that he is, so it will come as no surprise that for this dinner, he pulled double if not triple-duty. Not only did he select the large format wines that were served, he decanted and personally served them with great descriptions throughout the dinner. What some may or may not know is that Donato not only worked with the chefs of Town in creating the menu, but the main course was his recipe. The sous chef fortunately had worked in Donato s restaurant and we all couldn t be happier! Mondiale events such as this may lack the formality or necessary elegance required of a Chaîne event, however, with such great food, wine, and camaraderie, events like this exemplify all the Mondiale has to offer and warrant the description of being great and memorable events.

14 PAGE 14 KAUAI/OAHU NEWS CONTINUES. World Chaîne Day was celebrated by our Bailliage a day early. On Friday, April 21st, The Royal Hawaiian Hotel pulled out all the stops and created a wonderful evening for us in the resort s King Kamehameha Suite. For those not familiar with this suite, it is the prized suite of the famous Pink Palace, overlooking the beautiful grounds and the moonlit Pacific Ocean. Entertainment and hors d oeuvres greeted the guests as they arrived, followed by dinner al fresco out on the expansive lanai. Conseiller Culinaire Provincial Chef Colin Hazama, the Executive Chef of the Royal Hawaiian and member of Kauai/Oahu Chapter, provided a wonderful dinner with paired wines selected by Master Sommelier and Echanson Provincial Patrick Okubo. The celebration of Chaîne Day with Chef Colin exemplifies the importance of the Chaîne within the culinary community as Chef Colin was the 2006 Hawaii/Pacific Islands Young Chefs Competition winner. On July 1, I became the new Bailli and I am very proud to hold this position. I watched and learned from all the previous Baillis, all of whom are still very active in the Chaîne. To a person, they have provided excellent leadership and example and I'm happy to say (and you should be too!), that they are constantly available for any questions or in providing advice as to what is best for our members or how to make an event even better. We have assembled a great team of officers and they are all there eager and full of ideas. If we succeed as I am sure we will, it will be because of all of them and you, our members, in continuing to support our Bailliage.

15 PAGE 15 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION KAUAI/OAHU NEWS CONTINUES.. Last month, we celebrated our 7th Annual Summer BBQ with great success. This summer event was originally forecasted to be a failure because so many of members travel during the summer and while it is true that many are away, enough remain that we have been able to have now seven great summer events. The event itself is designed to be fun and informal. A chance for members, friends and prospective members to get together and share their personal favorite wines. We have always used this event as an opportunity to raise money for KCC Culinary Arts Student Scholarship Fund and this year was no different. This year s summer BBQ theme was Fifty Shades of Chaîne and it proved to be very successful. Members took advantage of the playful theme as they dined poolside at the Sheraton Waikiki, entertained by a DJ, Iona Dancers, and a fortune teller. Kauai/Oahu Maître Rôtisseur and Executive Chef Daniel Delbrel created a menu suited for the festive and provocative occasion. Looking ahead, we have what I'm sure will be a terrific event schedule. On Thursday, October 19th, Chef Eric Leterc has planned a wonderful Oktoberfest at the Pacific Club. Craft German beers will be paired with a multi-course menu and a dry and sweet Reisling will also be available for tasting. The invitation has been sent out and we expect an excellent turnout. Oktoberfest-style entertainment will be part of the program however, as usual, it is our group that brings the fun. Thursday, November 9th, we re planning a Mondiale event at Morton's Ala Moana Shopping Center. The theme is Getting into the Holiday Spirits. Morton s Mixologists will demonstrate how to make the perfect holiday cocktail. These cocktail preparations will be a mixture of new creations and updates on some classic favorites. Heavy pupus will be served. For those of you who wish to have dinner afterwards, Morton s is offering a Chaîne Kama aina priced dinner beginning at 8 PM. Our 2017 Christmas Gala Dinner planning is well underway. This year it will be held at the Westin Moana Surfrider Hotel in the Beachhouse Restaurant and Veranda on Friday, December 1st. Rest assured that the menu under the direction of Kauai/Oahu member Conseiller Gastronomique Provincial Chef Ryan Loo will be outstanding and the wines will be perfectly paired. The theme is A Jazz Christmas, black tie, with entertainment provided. As soon as we have all the details, invitations will be sent out and we encourage you to sign up quickly. For 2018, we will hold our business meeting most likely in January, details to follow. Work on a 2018 Valentine's Party has already begun. It will either be on Saturday, February 10th or the following Saturday, the 17th. As we get closer and firm up the details, we will let you know. Lastly, congratulations to Kauai/Oahu member Professionnel de la Table Barry O Connell who was recently inducted into the Hawaii Restaurant Association Hall of Fame. The event recognizes those who have contributed to the growth, quality and image of Hawaii s restaurant and broader food-service industry. Mr. O Connell, President and CEO of HFM Foodservice, has been a member of Kauai/Oahu Chapter for over 17 years, and we re proud to have him as a member. Kudos also to Maître Rôtisseur Elizabeth Watanabe of Burgers and Things for being crowned the World s Best Burger on the popular Swedish television show Varldens Basta Burgare. Congratulations and best wishes to Professionnel de la Table Angel Vardas owner of Island Olive Oil Co on their recent opening of a new location in Kailua.

16 PAGE 16 KIMI J. MATAR, BAILLI HONOLULU Established in March 1973, the Honolulu Chapter was the first bailliage in the State of Hawaii and the 28th chapter in the United States. The Honolulu Chapter is celebrating its 45th Anniversary in 2018, and it s my pleasure to report the Honolulu Bailliage is strong and thriving. The organization has grown from its original 16 members to its present 80 plus members. Our Bailliage has had a successful and active year since the last Regional Assemblage in Maui due to to the support of our wonderful members. Here are some of the past event highlights since the last Regional Assemblage: ~ Chef's Table at MW RESTAURANT ~ Monte Carlo Masquerade Gala Ball at the HALEKULANI ~ A Taste of Senia at SENIA RESTAURANT ~ Champagne Wishes & Caviar Dreams at CHEF MAVRO ~ CHAÎNE Women's Group "Martini's, Bubbles & Bites" at L' APERITIF BAR ~ Chef's Counter at SENIA RESTAURANT ~ Young Chef's Competition Benefit Dinner with Chef Vikram Garg at PARK LANE OWNER'S LOUNGE ~ Valentine's Dinner at MW RESTAURANT ~ CHAÎNE Women's Group "Champagne & Caviar" at L' APERITIF BAR ~ 2017 Young Chef's Competition & Award's Dinner at MILL HOUSE MAUI ~ CHAÎNE Women's Group "Bubbles & Bites" at L' APERITIF BAR ~ 2017 Young Sommelier Competition Award's Dinner at STRIPSTEAK WAIKIKI ~ Un Dîner Extraordinaire / World Chaîne Day Celebration at CHEF MAVRO ~ CHAÎNE Women's Group "Bubbles & Bites" at NOBU HONOLULU ~ 2017 Hawaii/Pacific Islands Regional Assemblage Weekend at THE KAHALA HOTEL & RESORT Supporting Hawaii s talent of Young Sommeliers and Young Chefs is an important mission of the Chaîne des Rôtisseurs Organization and the Honolulu Bailliage. On Sunday, March 5th the Honolulu Bailliage and Echanson Provincial Patrick Okubo, MS co-hosted the Hawaii/Pacific Islands Young Sommelier Competition Awards Dinner. The dinner was held at Honolulu Chapter member Chef Michael Mina's new restaurant STRIPSTEAK WAIKIKI. Patrick Okubo administered the Young Sommelier exam during the day and the Award Dinner followed the same evening. Congratulations to Taro Karobe who won the competition and went on to represent the Hawaii/Pacific Islands Region at the Société Mondiale du Vin USA National Meeting held in Portland, Oregon in May 2017.

17 PAGE 17 CHAÎNE DES RÔTISSEURS HAWAII/PACIFIC ISLANDS REGION NEWSLETTER FALL 2017 HONOLULU NEWS CONTINUES... The Young Chef Awards Competition and Awards Dinner was held on Saturday, February 25, 2017 in Maui. Organizing this competition takes the involvement of many chefs, administrators, and volunteers. Chambellan Provincial Chris Speere, who is with the college's Maui Food Innovation Center, hosted the event. Newly elevated Conseiller Culinaire Provincial and Honolulu chapter officer Vikram Garg oversaw his first competition, welcoming the opportunity to mentor promising talent. Congratulations to Sean Uyehara for winning the competition and representing the H/PI Region in May. After the competition, the young chefs were able to relax that evening at Chef's Table in the Mill House restaurant with Chaîne Honolulu chapter members who flew over to support them. The Honolulu chapter also looks forward to some exciting upcoming events: Honolulu Chapter Holiday Dinner - Saturday, Dec 2, Young Chef's Competition Award's Dinner - February 2018 Young Sommelier Competition Award's Dinner - March World Chaîne Day Celebration - Saturday, April 22, 2018 Honolulu Chapter 45th Anniversary Party - TBD Congratulations to the following Honolulu chapter members that we honored at various Chaîne dinners the past two years: ~ Fred Honda (Grand Commandeur) ~ Sidney Lee (Silver Star of Excellence) ~ Vikram Garg (Bronze Star of Excellence) ~ Steven Boyle (Bronze Star of Excellence) ~ Patricia Y. Lee (Bronze Star of Excellence) ~ Gerald Glennon (Bronze Star of Excellence) ~ Mitch Kysar (Mondial Bronze Medal) ~ Gene Doo (Mondial Bronze Medal) ~ Roberto Viernes (Mondial Bronze Medal) The 2017 Honolulu Chapter Holiday Dinner is almost sold out so make sure you get your reservation in soon. This year's event is called Winter Wonderland Ball and will be held at the Halekulani Ballroom on Saturday, Dec 2, Event decor will be by Steven Boyle Design. We will start with a Krug Champagne & Canapé Reception at 6:30 pm, then a tasting menu with wine pairings for dinner, ending with the AfterParty from 9:30 pm to 12 Midnight. This year's AfterParty will have entertainment by DJ Telley, hosted premium cocktails, dessert bar and a Halekulani hotel stay prize drawing. The dress attire is Black Tie with Chaîne decorations. GUESTS ARE WELCOME!! This year we will be selling tickets to the AfterParty for $50. RSVP/Questions? Call/Text (808) or ChaineHawaii@gmail.com. Ash and I look forward to attending the 2017 Grand Chapître from Oct. 12th to Oct. 15th at the InterContinental Hotel Chicago. This will be a memorable weekend you should not miss!! If you have not made your reservations yet, please contact me and I can help you with the arrangements. Also, I am always looking for members who are interested to be more involved and Assist in planning and executing events. If you have any comments or suggestions for future events, please don't hesitate to them to me. Thank you for your support of the Honolulu Chapter & we look forward to sharing the harmony of the table with all of you in the coming year! Vive La Chaîne! Kimi J. Matar ChaîneHawaii@gmail.com PHONE (808)

18 PAGE YOUNG CHEFS COMPETITORS Meet the Culinary Stars of the Future by Chambellan Provincial Judith Kellogg Each year s Young Chefs competition featured the best and the brightest young culinary talent. This year, three talented individuals competed for the honor of representing our region in the national competition in Maryland. Although Sean Uehara prevailed, all three deserve recognition for their outstanding commitment to their craft. Sean Uehara had just two weeks to prepare after returning from the regional ACF competition, where his team won and went off to compete at the national level. But that wasn t his only national competition. Winning the Young Chefs regional competition, he was off to Maryland. His association with restaurants began back in high school, where he had a front of the house job. However he found that in the back of the house, people had a lot more fun, and cooking just made sense to him. His passion led him to the culinary program at Kapi olani Community College, where he will graduate this year. He also works at Vino. Since his favorite dish is pasta, he especially enjoys his role there as fresh pasta maker. He hopes one day to teach at a culinary school so that he can build a strong community among the next generation. Growing up in a Filipino household, A. J. Arellano loved seeing his parents cook. His cousin, who is a chef at Per Se, encouraged him to follow a culinary path which is a good fit since, as he says, he loves making food that makes people happy. Working with Jeff Sheer at the Mill House Restaurant, he is getting good experience, and in the future he hopes to travel the world learning about new cuisines, ultimately having a restaurant where he can perfect fusion styles. His favorite cooking? Still mom s! Motley Adovas came to Hawaii from the Philippines when he was eight. His realization that he wanted to be a chef came in high school, with a gardemanger project, an ice carving where he created a bouquet of fruits and vegetables. After that he was hooked and spent his free time searching the internet for ideas. He favors Asian and South Asian cuisine. For the time being he is content to stay on Maui, doing the culinary program and working at the Plantation House where he is being mentored by Jo Jo Vasquez. After gaining experience on home turf, he hopes to move to San Francisco or New York to continue his professional journey.

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21 CALENDAR OF EVENTS OCTOBER USA 2017 GRAND CHAPITRE CHICAGO THURSDAY, OCTOBER 19 OKTOBERFEST KAUAI/OAHU THE PACIFIC CLUB THURSDAY, NOVEMBER 9 MIXOLOGY: GETTING INTO THE HOLIDAY SPIRITS KAUAI/OAHU MORTON S SATURDAY, NOVEMBER 11 HOLIDAY INDUCTION DINNER HAWAII ISLAND ORCHID FRIDAY, DECMEMBER 1 A JAZZ CHRISTMAS KAUAI/OAHU THE BEACH HOUSE SATURDAY, DECEMBER 2 WINTER WONDERLAND BALL HONOLULU HALEKULANI SATURDAY, DECEMBER 9 HOLIDAY DINNER MAUI MAUKA-MAIKAI RESTAURANT JANUARY 2018 ANNUAL BUISNESS MEETING KAUI/OAHU FEBRUARY 2018 VALENTINES KAUAI/OAHU FOR THE CURRENT REGIONAL CALENDAR GO TO: BAILLIAGES2.CHAINEUS.ORG/HAWAII NEWSLETTER CONTRIBUTORS KATHRYN NICHOLSON, MAURICE NICHOLSON, JUDITH KELLOGG, BRUCE LIEBERT, DAVID GREENLEE, COLIN HAZAMA, RYAN LOO, JOHN MAGAURAN, ADELE RUGG, TOBY KING AND KIMI MATAR EDITORS KATHRYN NICHOLSON, JUDITH KELLOGG AND BRUCE LIEBERT FOR MORE INFO VISIT THE NATIONAL CHAINE WEBSITE AT