Chaîne des Rôtisseurs

Transcription

1 Chaîne des Rôtisseurs O!cers of the Hawaii/Pacific Islands Region with Sandi Miller, Chancelier National IMAGINE THE PERFECT WEEKEND! Imagine spending a glorious weekend with friends in a private corner of Paradise, everything absolutely first class. This is what you will enjoy at the Chaîne regional Assemblage, September The food and wine will be fabulous. You can play golf, snorkel, ride horses, or just relax on an idyllic Maui beach or by the pool. Bailli Délégué des Etats Unis, George Brown, will be joining us.! YOU CAN EVEN BE ON THE COVER OF THE GASTRONOME! Now is your chance! The Gastronome Editor has specifically asked us for a group cover shot from this event. You should have received your invitation by now, but contact Bailli Werner Boettner (boettnerw001@hawaii.rr.com!"!for any additional information or to reserve a place. YOU DON T WANT TO MISS THIS INCREDIBLE EXPERIENCE. Please mark your calendar for the Regional Assemblage for September on Maui. TAKE ADVANTAGE OF THE SPECIAL RATES AT THE MAKENA BEACH & GOLF RESORT.

2 Link Friday, September 10th, :00 am Golf Tournament at Makena Golf Course 5:00 pm NAUPAKA Cocktail & Pupu Celebration* (Photo shoot for Gastronome Cover) Saturday, September 11th, :00 am or 9:00 am Snorkeling Trip on the Kai-Kanani to Molokini Crater 9:00 am Spouses Champagne Breakfast 9:00 am - 12:00 pm Chaine des Rotisseurs Board Meeting 12:00 pm Makena Ranch Horse Back Riding 12:00 pm Makena Kai Day Spa at own leisure 6:00 pm Assemblage Black-Tie Gala Event 9:30 am Makena Sunday Brunch Sunday, September 12th,

3 FRED HELLEKES, Bailli Provincial I am often asked what is the value of being a member of La Chaîne des Rôtisseurs. While there are many possible answers, I believe the best answer is, that it provides an entrée into an exclusive world of friendship and unique camaraderie. On a local basis, it brings together people of varied backgrounds and careers, who share a common love of fine food, attentive service, and exquisite wine. On the regional and International side, it allows fellow members to join and participate in Grand Chapîtres and other chapter events. We are the most prestigious food and wine society in the world. The French have a long history of confréries, academies, etc., some dating back many centuries. Nearly all of them, following the custom of the Middle Ages, have adopted distinctive insignias hats, robes, sashes to distinguish their members. Our ribbons are a mark of identification recognized around the world, a reminder that we are all members of an international Society. Wear yours with pride and pleasure at all Chaîne functions! On March 23 rd the Halekulani Hotel was again this year s host for the annual Young Sommelier competition. Echanson Provincial David Gochros for many years has organized this very educational event, and to him the judges and contestants we owe our thank you. The award dinner was held at Formaggio Grill where Patrick Okubo was declared the winner and presented with his medal. Both winners represented Hawaii at the national competitions in May. Although they did not win, their participation in these events will inspire other young professionals to go for the Gold. Again to all the organizers, judges and participants, a big mahalo! This years Jeunes Commis competition again was held at the Culinary Arts Center on Maui on March 13. Our thank you goes to Bailli Honoraire Chris Speere, Bailli Werner Boettner, and Conseiller Culinaire Provinciale Kusuma Cooray, as well as to all judges and contestants. The award dinner was held at the Cuatro Restaurant where the Silver medal was presented to Travis Morrin. Also a thank you to Chambellan Provincial Bruce Liebert and Chargée de Presse Provinciale Judith Kellogg who represented our region and provided support for the occasion. The Makena Beach & Golf Resort on the Island of Maui is this years host for our Regional Assemblage. Bailli Werner Boettner and Bailli Michael Blacksteen are planning a spectacular event for September 10th - 12 th. It would be nice to see all of you on Maui. You should have received the official invitation and registration forms by now. It will also be a great opportunity to meet our Bailli Délégué of the United States, George Brown, and his wife Elizabeth who are very excited to visit us and meet as many Chaîne members as possible. This year s Grand Chapître or Golden Chapître commemorating the 50th anniversary of the founding of the Baillage des Etats-Unis, will be held in San Diego, California from October 20 th 24 th. If you are interested in attending please contact your Bailli or go to the calendar on the Regional website (bailliages2.chaineus.org/hawaii) for a link to more information. Great Events have been held throughout the islands and with the holiday season upon us soon more great dinners in exceptional locations are planned. All of you have contributed to the success of our Confrérie by your tireless efforts, your voluntary work, and enthusiasm and for that I thank you! Vive la Chaîne! 3

4 BRUCE LIEBERT, Chambellan Provincial I am honored that Bailli Provincial Fred Hellekes has asked me to join his team of officers as your Chambellan Provincial. We all have a unique pathway into the Chaîne. Here is a little about mine. Bailli Honoraire (Aruba) Koen Witteveen, one of the founders of the Kauai/Oahu chapter, invited Judith and me to attend a Chaîne event in the early 90s and we were most impressed! However, it took several more years of intermittent attendance before we decided to join at the invitation of Maître Hôtelier Terry Dowsett during the time of transition of leadership from Bailli Honoraire James Krajchir to Bailli Honoraire Carole Brooks in When Carole assumed the role of Bailli, I realized that I knew very few of the members by name, a consequence of being on the other side of the Town vs. Gown clique. What better way to get to know the members than to publish a roster with photos, which I volunteered to do? Apparently, this impressed her enough for her to offer me the position of Vice Chancelier-Argentier when that position became vacant. For the next several years, we worked together to put on some of the most memorable Chaîne events I have attended, including the final dinner of the Grande Chapître in Carole s attention to detail and insistence on perfection was unmatched. I learned a lot, so much, in fact that when her second term as Bailli was ending, she asked me to succeed her. This was just at the time my professional life was in transition from a full-time UH faculty member to serving an administrative role as Chair of Mechanical Engineering. She would be a tough act to follow! Fortunately, some promising new members had caught her eye so she suggested I consider asking them to join the new team: Diana Nicholson as Vice Conseiller Gastronomique and Mark Monoscalco as Vice Chargé de Missions. With Koen Witteveen agreeing to serve as Vice Chancelier-Argentier, Judith Kellogg as Vice Chargée de Presse, Eric Schweiger as Vice Conseiller Culinaire, and Maurice Nicholson remaining as Vice Echanson, the team looked pretty good! Along with Carole s thoughtful suggestions, Diana and Mark were invaluable assisting me in planning the events for the next three years. I was thankful that Mark agreed to serve as my successor. From my initial publishing of the Kauai/Oahu online roster, the project grew into the development of the Hawaii/ Pacific Islands website. After becoming Bailli Honoraire, my primary mission has been to perfect that site so that all the information you need about our region, and the national site, are readily available. It contains contact numbers for officers and for individual bailliages, a calendar of events, with links to photos of the event, and a wealth of historical information (such as past events and newsletters). Working on the website has been the ideal preparation for my job as Chambellan, having provided the opportunity to learn about the inner workings of the Chaîne, the region, the bailliages, and the wonderful diversity of our members. That project will continue to be part of my mission as Chambellan. 4

5 JUDITH KELLOGG, Chargée de Presse Provinciale We are fortunate to belong to an organization where every event is crafted to be unique and memorable. Beyond the event itself comes the pleasure of being able to revisit our remarkable experiences in the Gastronome magazine. The Gastronome also allows us to see what s up with other chapters both in Hawaii and nationally. Those who create these wonderful stories are our talented Vice Chargés de Presse, so this is a good opportunity to thank them for their hard work and dedication to the Chaîne. Donna Bebber represents the Honolulu chapter, Christel Yount the Kauai/ Oahu chapter, and Robert Cartwright the Maui chapter. Big Island Bailli Michael Blaksteen has been doing double duty. A few others have graciously stepped in when needed with excellent articles, and we may be hearing more from some of them in the future. So added thanks go to Dame Muriel Stitt, Dame Kathryn Nicholson, and Vice Conseiller Gastronomique Mirella Monoscalco. The contributor that we will most sorely miss is our beloved Chargée de Presse Provinciale Honoraire, Julie Honda. Julie s Corner was the highlight of past newsletters. Lucky for her family, but sad for us, she and Bailli Provincial Honoraire Fred Honda have moved to Colorado to have more time with their daughter and grandchildren Volume Three "!(Hawaii/Pacific/Maui) Jeune Commis competition. Main Street Bistro, March 1, 2009: Night in New Orleans Kitchen, by Vice Chargé de Presse Robert Cartwright, p. 19. " (Hawaii/Pacific region) Young Sommelier, Halekulani Hotel, April 6, 2009: And Then There Were Two, by Chargée de Presse Provinciale Judith Kellogg, p. 33. "!(Honolulu Mondiale) Shohan penthouse, March 10, 2009: Bustin Out the Cellar, by Vice Chargée de Presse Provinciale Judith Kellogg, p 40. "!(Maui) Five Palms Restaurant, Keawakapu Beach, November 29, 2008: 30 Years of Excellence, by Vice Chargé de Presse Robert Cartwright, p. 70. "!(Maui) Maalaea Grill, February 28, 2009: A Celebration of Winter s End, by Vice Chargé de Presse Robert Cartwright, p. 71. "!(Kauai/Oahu) KCC, February 9, 2009: Another Exciting Year, by Vice Conseiller Gastronomique Mirella Monoscalco, p. 88. "!(Turning Spit) Honolulu Team Named American Culinary Federation s Student Champions, by Franke Leake, p To revisit the region s recent culinary adventures, here is list of articles published in the Gastronome during the past year, and where to find them, as well as a preview of a few coming down the pipeline: 2010 Volume One "!(Outreach/Honolulu) Home of Garrett Saikley and Bobby Carpenter: Chefs Night Out, by Vice Chargée de Presse Donna Bebber, p. 8. "!(Regional) Assemblage, Sept 19 Royal Hawaiian; A Royal Assemblage, by Mirella Monoscalco, pp

6 continues...!(kauai/oahu) Nobu, May 3 & 4: Un Diner Extraordinaire, at Nobu, by Vice Conseiller Gastronomique Mirella Monoscalco, p 75. In the Gastronome Pipeline " (Honolulu Mondiale) Roy s Restaurant, March 8, 2010: Shaken, Not Stirred, by Chargée de Presse Provinciale Judith Kellogg Volume Two " (Regional Jeunes Commis competition) Maui Culinary Academy (MCA), March 15, 2010: Culinary Passion in Paradise, by Chargée de Presse Provinciale Judith Kellogg, pp " (Regional Young Sommelier competition) Halekulani Hotel and Formaggio, March 23, 2010: Rising Stars, by Chargée de Presse Provinciale Judith Kellogg, p. 45. " (Kauai/Oahu), Sapori, February 8, 2010: Annual Meeting Italian Style, by Vice Chargée de Presse Christel Yount. " (Kauai/Oahu) Hiroshi, April 24, 2010: The Eurasian Fab Four, by Chargée de Presse Provinciale Judith Kellogg. " (Honolulu) Tango, May 11, 2010: Tango at Tango, by Dame Muriel Stitt. " (Feature article) The Aristocratic Medieval Table, by Chargée de Presse Provinciale Judith Kellogg (Kauai/Oahu Mondiale) EAT, November 17, 2009: The Wines of Gregory Graziano, by Dame Kathryn Nicholson, p. 49. (Maui) Capische? in the Hotel Wailea, December 6, 2009: Festive Induction Gala by Vice Chargé de Presse Robert Cartwright, p. 97. (Honolulu) The Kahala Hotel, December 19, 2009: Christmas in New York by Vice Chargée de Presse Donna Bebber, p (Kauai/Oahu) Moana Surfrider, December 6, 2009: A Beach House Holiday: An Exuberant Christmas Feast by Vice Chargée de Presse Christel Yount, p

7 DAVID GOCHROS, CWE, Echanson Provincial On March 8th, the Honolulu Chapter hosted Shaken, not Stirred at Roy s Restaurant in Hawaii Kai. A James Bond themed dinner, many of the guests came dressed as memorable characters from his movies. Restaurant Manager Roy Chung put together an assortment of creative Martinis, featuring Grey Goose Vodka (From Russia with Love! OK France, but close enough.)each matched to Roy s fantastic cuisine. The 2010 Young Sommelier Competition was held on March 23 rd at La Mer in the Halekulani Hotel. The competitors were put through a demanding array of tests, including a written theory test, a blind tasting of six wines and four spirits, and a practical test, where the sommeliers were required to decant wines, make food and wine suggestions, and orchestrate a dinner for the judges. Special thanks go to the Halekulani Hotel and Wine Director Kevin Toyama, for providing such a great venue and being a judge for the competition. The 2011 Young Sommelier Competition will be held in March of next year, exact date to be announced soon. We hope to find the best young sommeliers to compete and provide another exciting event. As of August 15 th, I will be ending my term as Echanson Provincial. A new Echanson we be selected and announced soon, and will take over the responsibility of heading up the Société Mondiale du Vin for the Hawaii/ Pacific Island chapter. I would like to thank Maurice Nicholson and Mark Lloyd for all of the great events they spearheaded, and the officers and members of the Chaîne for all of their support over the years. Following the event, an award dinner was held at Formaggio s in Kailua. The competition was very tight this year, but in the end Patrick Okubo from Formaggio s Bar and Grill was the winner, for the third year in a row. Jason Cass Castle from Merriman s on Maui was the runner up. Patrick put together an exciting menu with great wines matched to each course. There were even a couple unauthorized bottles opened to add to a wonderful evening of food, wine, and friends. 7

8 KUSUMA COORAY, Conseiller Culinaire Provinciale We concluded another successful year for our Jeunes Commis Competition, this year held at the Maui Culinary Academy at the University of Hawaii Maui College on Saturday March 13 th. Thanks to the Maui bailliage and Bailli Honoraire Chris Speere, Maui Culinary Academy Professor, for hosting this prestigious event. We had five contestants, Keaka Lee from the Culinary Institute of the Pacific at Kapiolani Community College (KCC), Jonathan Passion, Carolina Celis-Curtin, George Firmignac, and Travis Morrin all from the Maui Culinary Academy. We had a panel of seven judges consisting of three gastronome judges, three professional judges, and one kitchen judge. The winner was announced at a celebratory dinner that evening. Congratulations to the winner Young Chef Travis Morrin who represented our region at the National Competition in Seattle. Next year s Jeunes Commis competition will take place on Saturday, March 19, at the University of Hawaii, Culinary Institute of the Pacific at KCC. WERNER W. BOETTNER, A.A.C., Maui Bailli, Officier Commandeur Maui No Ka Oi 2010 so far has been a good year. We finished 2009 with a superb Christmas Dinner at Capische? in the Hotel Wailea, a lovely location overlooking the ocean towards Molokini Island. Bailli Provincial Fred Hellekes handled the inductions with his usual flair. Chefs Brian Etherege and Chris Kulis prepared an outstanding menu to finish off the year in truly gourmet style. The announcement from the Chaîne head office that Maui had won two categories in the membership drive started the New Year out well, and added $400 to our treasury. Nice! In March, the Maui Culinary Academy (MCA) at the University of Hawaii Maui College hosted the annual Jeunes Commis Competition under the able leadership of Bailli Honoraire Chris Speere. The awards dinner was held at the new Cuatro restaurant in Kihei. A sellout crowd of our members enjoyed an outstanding dinner in a typical Chaîne atmosphere of camaraderie and good fellowship. July 2 nd was our next event at the newly refurbished and managed Three s Bar & Grill in Kalama Village, Kihei. Three young chefs, all former students at MCA, manage this restaurant. The tremendous effort these young chefs put in was apparent in the very innovative and exciting menu. Hawaii Calls was the theme of the evening, and our ladies did us proud. Music by Ahumanu lent a festive air to the evening. Chefs Jaron Blosser, Travis Morrin, and Cody Christopher received a welldeserved standing ovation. AND NOW We are gearing up to our Regional assemblage on September at the beautiful Makena Beach & Golf Resort (formerly Maui Prince). The team is hard at work to make this a truly outstanding event, Maui Style. With George Brown in attendance, the inductions alone should make this an event not to be missed, and we hope to see a lot of our Confréries from the other Islands here. 8

9 MARK MONOSCALCO, Kauai/Oahu Bailli The Kauai/Oahu Bailliage has enjoyed a year of food, wine, travel, and camaraderie. We currently have 50 members of la Chaîne des Rôtisseurs and 45 members of Société Mondiale du Vin. We hosted the following events during the past year: 9/19/09: The Hawaii/ Pacific Islands Regional Assemblage Dinner Gala at the Royal Hawaiian Hotel. Celebrating 50 years of Hawaiian Statehood, and the 50th anniversary of the Chaîne des Rôtisseurs arrival in the USA. 101 members and their guests gathered together from all four Hawaii/Pacific Islands Bailliages. Executive Chef Hans Stierli and his staff presented a dinner that truly celebrated our 50 years of gastronomy. 11/17/09: Société Mondiale du Vin Winemaker Dinner with Gregory Graziano. 33 Société Mondiale du Vin members and guests gathered at EAT Catering & Café. We were treated to a home style Italian dinner by Chef David Passanisi paired with wines produced by Gregory Graziano. 12/6/09: Holiday Gala at the Beachhouse Restaurant in the Moana Surfrider Hotel. 51 members and guests attended this event. Chef de Cuisine Rodney Uyehara and his staff prepared an elegant dinner that put all who attended in a spirited holiday mood. 2/8/10: Annual Meeting at Sapori Restaurant. Chef Donato Loperfido created a menu of Italian specialties paired with his selection of wines. 61 members and guests attended. 4/25/10: Un Diner Extraordinaire at Hiroshi Eurasion Tapas. 42 members and guests were treated to a menu designed and prepared by Chef Hiroshi Fukui, Chef D.K. Kodama, Chef Keith Endo, and Chef Garrett Cho. The wines for this dinner were selected by Master Sommelier Chuck Furuya. Upcoming events:! Saturday, October 9, 2010 Dinner at Ola at Turtle Bay Resort.! November 2010, Société Mondiale du Vin, Italian Wine and Cuisine! Sunday, December 5, 2010, Holiday Gala, at the Halekulani! March 2011, Annual Meeting! April 2011, Un Diner Extraordinaire Our congratulations go to our Young Sommelier Contestant Patrick Okubo of Formaggio Grill, Kailua who won the regional competition for the third year in a row and represented the Hawaii/Pacific Region in our National Competition in Santa Barbara, California this past May. We look forward to sharing the harmony of the table with all of you in the coming year! Viva la Chaîne, Viva la Société! 9

10 GARRETT SAIKLEY, Honolulu Bailli Members of the Honolulu Bailliage enjoyed another exciting year filled with a diversity of events. In October we premiered the Honolulu Chaîne Gang, outings of a very casual nature without fuss. Several of us ventured for a weekend at the Makaha Resort filled with golfing, basting ourselves under the Hawaiian sun, and not quite typical Chaîne-quality dining. (Fortunately Costco rotisserie chicken saved the dinner guess we can't expect to hit a home run every time). But we all had lots of fun and laughs. Shortly before Thanksgiving, our new Vice Echanson Mark Lloyd led our Mondiale group through an exploration of fine wines to serve for Thanksgiving, Christmas, and New Years dining at home. The Oahu Country Club was the venue for the evening and, as usual, did not disappoint us. Our Christmas in New York extravaganza was a never to be forgotten event. With the marvelous creativity of Vice Conseiller Gastronomique Bobby Carpenter and Tiffany James, we transformed the Kahala Hotel and Resort into a winter wonderland, replete with Rockettes, a cabaret show featuring Broadway stars Mary Gutzi and Brett Schrier, and Disco 54 dancing until the wee hours. Our dinner was paired with three old second growth Bordeaux wines from our wine cellar, finished with a dessert buffet of everything imaginable. such a venture, of course, was Shaken, Not Stirred. A number of James Bond girls (whose names will not be mentioned here) were in attendance! Our last event of the year was Tango at Tangö, hosted by Chef Rotisseur/Vice Conseiller Culinaire/owner Göran Streng. The menu featured Argentine cuisine with wonderful, yet inexpensive Argentine wines. A cameo appearance was made by The First Lady of Argentina, Eva Peron (AKA Cathy Foy) who serenaded us with Evita's swan song Don't Cry for Me Argentina and followed with tango dancers. Plans for the near future include our second annual potluck picnic on the Hawaiian Riviera with auction fundraiser to support our local culinary arts students and the construction of the new Culinary Institute of the Pacific. The Honolulu Bailliage has been at the forefront in the US in raising money to support culinary student scholarships through the Chaîne Foundation. At last year's potluck picnic we raised over $9,000. This year we again have some wonderful auction items and hope to double our scholarship funds. Congratulations to all of our members for that endeavor! And following that, the Chaîne Gang will begin having a series of casual dinners, starting with a local Chinese restaurant. In March we ventured into a new trend of pairing courses with crafted beverages. Roy's Restaurant in Hawaii Kai presented a different Grey Goose martini, which paired beautifully and interestingly with each course. The theme for 10

11 FUTURE STARS, By Judith Kellogg, Chargée de Presse Provinciale As Regional Chargée de Presse, I have the best Chaîne officer s job since I get to attend, vicariously, all the events in the region as I edit the Gastronome articles. I am continually impressed with the innovation and imagination that goes into these events. But a highlight of the experience is getting acquainted with the remarkable young people that compete in the Jeunes Commis (Young Chefs) and Young Sommelier competitions. As in any profession, only the best rise to the top, and just to be a competitor in these prestigious competitions means that in the future we will no doubt be enjoying the fruits of their dedication, creativity, and culinary passion. The Gastronome magazine features the winners, but you should know about all of these talented individuals from our region, and keep an eye on their progress. So, first meet the five remarkable young chefs who met at the University of Hawaii Maui College s Maui Culinary Academy (MCA) on March 15 for this year s Hawaii/Pacific Islands Jeunes Commis competition. The brief descriptions (in alphabetical order) suggest the unique qualities that have led each to this stage in their budding careers. Carolina Helena Celis-Curtin exudes energy and enthusiasm. She has been on Maui six years, in the industry for five, with experience as a personal chef and caterer, and now works at Mama s Fish House, one of Maui s best-known restaurants. Her dedication to the culinary arts was sparked in high school, her cooking classes being by far her favorites. Now in her fourth semester at MCA, she is a fellowship student with a perfect 4.0 gpa. Her goals are to travel extensively and to become an Executive Chef. George Firmignac was born and raised in Kihei, Maui. He just completed his first year at MCA and works at Whole Foods. Since his parents met in a restaurant kitchen, (his father is presently Executive Chef at the Seascape Ma alaea Restaurant), it is not surprising that he was raised in the business. Undaunted by his parents advice that he should think about avoiding the profession because it is so demanding, he has impressive culinary ambitions. Keaka Lee has been working for a year at one of Honolulu s premier restaurants, 3660 on the Rise. He is also a member of the distinguished 2009 Kapiolani Community College culinary team, coached by Chef Rôtisseur Frank Leake, that took first place at the American Culinary Federation s National Student Competition. He is especially drawn to both Japanese and French cuisine, with an eye to blending these with island touches. Food and wine pairings are an additional special interest. Besides being a student at MCA, Travis Morrin works hard outside school, realizing his culinary dream. Three friends who were working at Longhi s in Lahaina decided, why work for someone else when they could work for themselves? They are now co-owners of Three s Bar and Grill in Kihei, whose distinctive style blends Hawaiian, Pacific Rim, and Southwest cuisine. Travis admits that running a restaurant is the hardest thing he has ever done. Jonathan Pasion has an imposing, powerful presence. He says that he was born to cook. While still in high school, instructors from MCA discovered his talent and coached him for junior competitions. Now at MCA, he is President of the Gourmet Travel Club. He is interested in both cooking and restaurant management, and, in addition to looking forward to a successful culinary career, hopes that someday he can give back to those who have helped him by teaching the next generation of young chefs. 11

12 FUTURE STARS, continues... Matching the talent in the kitchen, the two finalists for the Young Sommelier competition, held in April at the Halekulani Hotel, are rising stars in the wine scene, both advancing rapidly toward their hard earned appointment to the Court of Master Sommeliers. Jason Cass Castle is Sommelier for Merriman s restaurant on Maui. He worked previously as Sommelier at Brasserie Du Vin and Indigo Restaurant in downtown Honolulu. Jason is a Certified Sommelier with the Guild of Master Sommeliers. Patrick Okubo is Manager and part owner of Formaggio Grill in Kailua, with Wes Zane. He is a Certified Wine Instructor and holds the Advanced Diploma from the Guild of Master Sommeliers. Patrick is also last year s Hawaii/Pacific Islands competition winner. Both National competitions were close and Travis Morrin and Patrick Okubo represented our region well in the national Chaîne and Mondiale competitions. MICHAEL BLAKSTEEN, Big Island Bailli Aloha from the Big Island! Although it is still a little quiet around the Bailliage de la Grande Île D Hawaï, the spirit of La Chaîne des Rôtisseurs is still strong in the chapter has again been a challenging year for the Bailliage de la Grande Île D Hawaï. The economic challenges everyone are facing on the island, and the operational changes the hospitality industry is taking, makes it very challenging but also interesting to move the chapter forward. Nevertheless the chapter was recognized for its retention of members of 93%, which shows our members are still very supportive and interested in La Chaîne des Rôtisseurs and loyal to the Bailliage de la Grande Île D Hawaï. Our membership drives for the La Chaîne des Rôtisseurs and the Société Mondiale du Vin are showing enthusiasm and interest. For 2010 we are still planning a fall event for late September and of course the always popular Gala Dinner in December. I would also like to send a big Mahalo to the Regional Officers as well as the National Officers, who have been a great support again this year. We look forward to sharing another successful year, enjoying the camaraderie and pleasures of the table in near future with all our fellow Chaîne Members. 12

13 ROBERT LEE, JR., Bailli Provincial Honoraire Wonderful Chaîne Memories! It has been a joy and pleasure to be a member of the Chaîne all these years, and a privilege to have been elevated to an officer. Many Chaîne members do take an active role beyond attending functions. The participation and enthusiasm is greatly appreciated, and often leads to being considered for a role as officer perhaps there is such a role in your future. One of my Chaîne highlights was being asked to chair the 2000 National Meeting in Honolulu and selecting the theme HO OLAULE A, a gathering of friends in good will and friendship. An indelible memory is the luau at Paradise Cove when Bailli Délégué Dave Wilson danced on stage in a Tahitian number, dressed in a lava lava and two loosely strung coconuts, doing the grinds, shakes, bumps, and around the world to the beat of the drums. Needless to say, it was an academy award worthy performance! Another highlight was after a Maui chapter function during the post Ho olaule a, three-island visit. The members had an early 2:30 am malasada breakfast in Lahaina and a bus tour to the summit of Haleakala to see the spectacular sunrise, and then went to Kula for a loco moco and saimin breakfast. The 2000 meeting is still considered one of the best national meetings ever. A photo of members boarding an Aloha Airlines plane on the post island tour was featured on the cover of the Gastronome. building at the time, the First Hawaiian Bank Building, which had a spectacular view of Waikiki and Waianae. Vice Echanson Honoraire Carl Smigielski purchased a donated prize, a parachute jump from a plane at 5,000 feet. He later commented, I am not that crazy to jump. I bought it for my wife, who will jump for us. Looking toward to the future, I am pleased that the third Chaîne sub-organization, the Chefs Militaire, has been organized and approved by the Board of Directors and National Council. It will include all military chefs from the various branches of the six services, as well as from the military academies and hospitals. We are awaiting the seal of the organization. There are now 18 Honneur members in our national organization, five of which are Hawaii/Pacific members, with Grande Officier Linda Lingle the first state governor to be a member. Membership in the Chaîne has been exciting and rewarding. It has nurtured many new friendships, locally, on the mainland, and from abroad, among people who enjoy the camaraderie that accompanies the enjoyment of good food and wine. In 2001, the Region was selected to host the National Jeunes Commis competition with Conseiller Culinaire Provinciale Kusuma Cooray as Chairperson. The photo of the young chefs on Waikiki Beach, in bathing suits and tall chef s hats is especially memorable. The region has had many interesting functions, one of which was called Honolulu City Lights, atop the tallest 13

14 NATIONAL CONSEIL D HONNEUR, Fred Honda, Chairman The greatly anticipated annual event of the Chaîne des Rôtisseurs, The Grand Chapître and National Council Meeting in San Diego, will be happening on October 22 24, I know some of you have planned to attend this exciting weekend of absolutely incredible events. On Friday, there will be various national committee meetings, one of which I chair, Conseil d Honneur. Basically, our committee reviews and recommends eligible National/Regional officers and qualified Baillis who, over the years have served the Chaîne organization with distinguished service and are no longer active Officers or Baillis. Over the years, the original guideline has been modified to include changes befitting the growth of the Chaîne organization, and proudly, Adi Kohler, Bailli Honorarie of the Hawaii Isle Bailliage, was one of the first Baillis to be recognized for this distinction of becoming a member of the Conseil d Honneur. At this time, the selection committee is reviewing a list of potential candidates to be recognized for this honor; those individuals selected shall be awarded the medal and certificate at the National Council Meeting. For those who are unable to attend, the committee will arrange for a presentation at their regional level. I am looking forward to seeing you at the National Council Meeting in San Diego. ROMAN HOLIDAY You have no doubt heard that one of the perks of belonging to the Chaîne is the opportunity to interact with Chaîne members around the world. A group from the Kauai/Oahu chapter experienced this first hand this past summer in Rome. Mark and Mirella Monoscalco had met the charming Rome Bailli, Ciriaco Acampa, at several national meetings, and he graciously encouraged Hawaii members to visit his amazing city. Ciriaco rolled out the red carpet for the group who took up his offer, organizing a private guide during the day, concerts at night, and midnight dinners under the stars after the concerts. In addition, Flavia Spena, Rome Vice Chargée de Presse, and an executive at Bulgari, escorted us on a tour of the fabulous design center and workshop for this exclusive jewelry company. The Chaîne ladies looked fabulous trying on $500,000 necklaces and million dollar diamond rings. In addition, Flavia treated us to a beautiful catered dinner on the rooftop of her elegant home, the Italian President s residence being right across the street. Bailli Délégué George Brown and his wife Elizabeth joined us for the fun. This international camaraderie represents the remarkable kind of experience that the Chaîne affords. 14

15 #$%&!'($)'!*$!+,(-.!)$%&', by Chargée de Presse Provinciale Judith Kellogg Those of you who have received past newsletters will notice that one of the highlights is missing. We will sorely miss our beloved Chargée de Presse Provinciale Honoraire, Julie Honda s lively and witty Julie s Corner. Lucky for her family, but sad for us, she and Bailli Provincial Honoraire Fred Honda have moved to Colorado to have more time with their daughter and grandchildren. So now it is time to turn the tables. For several years now she has reported the scoops on us. Now you get to learn a little about her. Julie s impact on the Chaîne goes far beyond the newsletter. She influenced Chaîne governance and touched lives at every level, from local to national. National Chargée de Presse Cindy Eisenmenger, in her first column as new Gastronome Editor, articulated her vision for the Chaîne, as represented by individuals who epitomized the very best of our organization. Her first tribute was to Julie Honda, saying, We are Julie Honda of Honolulu, who greets life and Chaîne members with open arms and, if you re really fortunate, the most beautiful lei you will ever possess. Julie and her lei indeed represent the quintessential aloha spirit, but she has won just about every honorary medal the Chaîne bestows for more reasons than that. Julie s remarkable world has many facets, but the constant is her gift for connecting with people. Go to one of Julie s parties and you would find ex-governors, admirals, actors, beauty queens, distinguished professionals, and other regular folk that Julie has collected along the way (most now Chaîne members), for Julie s most valued treasures are the friendships that have emerged through the layers of a fascinating and full life. Among those good friends are many Chaîne national officers. She has been attending national Chapîtres through nine Baillis Délégué, and has had the pleasure of personally hosting six of these national Baillis in Hawaii. She has also personally befriended three international Chaîne Presidents. However, even in the most elegant situation, Julie never forgets her West Maui country roots, and cherishes the traditions of her multi-cultural heritage, which includes Hawaiian (her grandmother was full-blooded Hawaiian), Japanese, Filipino, Chinese, and Spanish. Her close-knit family includes six sisters and three brothers. Raised a Catholic, Julie respectfully perpetuates the best in all her heritage in her personal and professional life. She recalls the different life lessons learned from her grandfathers, saying, The Japanese was a disciplinarian, and the Filipino, loving, kind and full of laughter, but both spoiled us terribly in their own way. Her Hawaiian grandmother no doubt contributed to her deep bond with the land and nature no wonder her flowers carry such rich manna. Julie s ties to her Maui roots has remained deep, and she still thinks of herself as a local girl at heart, even as she has traveled the world. 15

16 #$%&!'($)'!*$!+,(-.!)$%&', continues... Julie s innate talent and adventurous spirit led her to the hospitality industry, where, she met up and coming hotel executive Fred Honda. If one can call Julie a Queen of Chaîne aloha, she has a magnificent Prince Consort in her classy and accomplished husband, Bailli Provincial Honoraire Fred Honda, retired as GM of the five diamond Halekulani Hotel. Fred s induction into the Maui Chaîne chapter over 30 years ago began their introduction to the world of fine wines and gourmet dining. been an energetic advocate and mentor for Chaîne women. She still has a pillow on her bed that reads Uppity Women Unite! One of her special gifts is her skill in facilitating networks between those she finds to be talented and motivated. No wonder she has been at the center of the Honolulu social scene, which gave her the privileged vantage point from which to write Julie s Corner. So, whether you have known Julie simply as the author of the entertaining Julie s Corner, or have The hospitality industry took them to San Francisco, where Fred founded the San Francisco Peninsula Chaîne Bailliage. Subsequently, Fred became Pacific Northwest Chambellan Provincial, and Hawaii/Pacific Bailli Provincial, and is presently Chair of the Conseil d Honneur. From the beginning of Fred s engagement with the Chaîne, Julie was never one to sit idly by, and became an indispensible part of the Honda team that has made such a profound contribution to the Chaîne over the decades. Julie retired as Hawaii/Pacific Chargée de Presse Provinciale in 2006, but remains active behind the scenes as a Chaîne force to be reckoned with. In 1990, at the Fairmont Hotel, Julie was inducted as one of just three women into a previously all male San Francisco chapter, and since then has been privileged to know her as a loyal friend, a sophisticated hostess, a politically astute advisor, a toughminded Chaîne Board member, a wise mentor, or a favorite Auntie, this big hearted, humble powerhouse with the mischievous laugh and twinkle in her eye has indeed made an indelible mark on the Chaîne in Hawaii. Julie s own message sums up best how precious her Chaîne journey has been to her: It has been a wonderful experience being an active member of La Chaîne. Like anything else, you reap what you sow and it has been a most pleasurable journey, the participating, the learning, the friendship and the support. This is the longest running society I have ever belonged to and I have loved every moment of it. It s the best, and more so if you actively participate. 16

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18 Calendar August 15, 2010 Lazy Sunday Afternoon Potluck Picnic Contact Garrett Saikley September 10-12, 2010 Hawaii/Pacific Islands Assemblage Dinner Gala and Inductions Makena Beach & Golf Resort, Maui Contact Werner Boettner (808) October 2, 2010 Yin Yang, Happy Day Chinese Restaurant Contact Garrett Saikley October 9-10, 2010 Dinner at Ola, Turtle Bay Resort Golf, Turtle Bay Arnold Palmer Course Contact Mark Monoscalco October 21-24, 2010 United States 50th Anniversary Grand Chapître, San Diego Contact National Office (973) November 2009 Société Mondiale du Vin, Italian Wine and Cuisine, contact Mark Monoscalco December 5, 2009 Kauai/Oahu Holiday Gala, Halekulani Hotel Contact Mark Monoscalco December 2010 Maui Christmas Dinner Contact Werner Boettner (808) December 2010 Honolulu Christmas Dinner and Induction Contact Garrett Saikley December 2010 Bis Island Christmas Dinner Contact Michael Blaksteen (808) March 19, 2011 Young Chefs Competition, Culinary Institute of the Pacific Contact Kusuma Cooray Contributors JUDITH KELLOGG, ROBERT LEE, FRED HELLEKES, FRED HONDA, KUSUMA COORAY, DAVID GOCHROS, WERNER BOETTNER, GARRETT SAIKLEY, MARK MONOSCALCO, MICHAEL BLAKSTEEN, AND BRUCE LIEBERT Editors JUDITH KELLOGG AND BRUCE LIEBERT For the Current Schedule: bailliages2.chaineus.org/hawaii/ CurrentCalendarHPI.html Regional Webpage: Contact Webmaster Bruce Liebert with updates for events: or (808)