Chaîne des Rôtisseurs

Transcription

1 Chaîne des Rôtisseurs Officers of the Hawaii/Pacific Islands Region in 2013 with Bailli Délégué George Brown, Chancelier National Hal Small, and La Jolla Bailli Dominick Addario 2014 Hawaii/Paci-ic Islands Regional Assemblage Friday- Sunday, September 26-28, 2014 Four Seasons Resort Hualālai, Kona, Big Island of Hawaii Ka`ūpūlehu Drive, Kailua- Kona, Hawaii U.S.A. bailliages2.chaineus.org/hawaii/documents/regionalinvitation.pdf

2 BRUCE LIEBERT, Bailli Provincial Hawaii/Pacific Islands It s exciting being back at the Four Seasons Hualālai for the second year in a row. I would like to thank Kimi Matar for all the hard work she has done to make this happen. I was pleased to learn that the Hawaii/Pacific Region led all others in the percentage increase in members of more than 4%; only the Southwest Region came close, as a result of the establishment of a new chapter in Aspen with 34 members. Hawaii Island led the way with 13 new members, which this was followed by Kauai/Oahu with five new members. Historically, our Region peaked at 302 members in 1999; today we are at 193. Overall US membership was almost flat, down less than 1%. the White House, which was ultimately cancelled as a result of the government shutdown. However, all who submitted materials early were able to register for the International Sommelier Awards and Induction dinner at the French Embassy and the Bailli appreciation dinner at the Fairmont Hotel. As usual, Mirella Monoscalco organized two dinners for members of our region, which were subsequently Transitions The National board has a new set of leaders, with Hal Small at Bailli Délégué, Heinz Hoffman as Chancelier, and Rufus Cressend as Argentier. In addition, there are four new Bailli Provinciaux and eleven other new National of-icers. Our region currently does not have a Chambellan Provincial. I thank Garrett Saikley for his willingness to serve as Chambellan and assist Kimi Matar with organizing this Assemblage. He continues to serve on the Board of the Chaîne Foundation. We also have a new Conseiller Culinaire & Professional Provincial, Grant Sato, an instructor in the Culinary Arts department at Kapiolani Community College. He comes highly recommended by Reimund Pitz, the new Conseiller Culinaire & Professionals National of-icer. Alan Tsuchiyama did a wonderful job organizing the past two Young Chefs competitions, including mentoring our -irst- ever Young Chefs National winner, Ryan Manaut. Grand Chapître October 2013: Washington, DC The Washington, DC meeting was the most anticipated and popular Grand Chapître ever, with most events selling out the -irst day registration materials became available. Members of the National Council (Baillis and above) are always given -irst priority for registration so many of our members were not able to reserve a tour of expanded to include members from other regions. Thank you Mirella! National Mondiale May 2014: Carmel Patrick Okubo, MS, had his own set of challenges after the rules were changed to limit participation in the Young Sommeliers competition to those 30 years of age or less, down from the previous 35. It has proven to be a challenge in our small region to -ind well- quali-ied sommeliers, but Chris Ramelb was a strong competitor at the National competition in Carmel. It is not clear whether he will be allowed to compete again due to International rules restricting National competitors to only one chance. Mark Monoscalco was honored to be selected as one of three nonprofessional National judges in Carmel, along with three professionals. For the -irst time ever in the US, the National winner was a woman, Jane Lopes of New York City. Returning to Carmel, one of my absolute favorite areas, for business was a delight. Judith and I fell in love, again, with Carmel-by-the-Sea and have vowed to spend more time there after I retire. It was great to be joined by the Bailli of our sister Bailliage in Aspen, Barbi Benton, especially since our daughter, Beth, and her daughter, Ariana, were able to drive down from the Bay Area. Mirella continued to organize pre- and post-dinners to the delight of all who could come. 2

3 BAILLI PROVINCIAL REPORT CONTINUES... The next National Mondiale meeting will be in the Santa Barbara area next May. Grand Chapître June 2014: New Orleans As the outgoing Southwest Bailli Provincial, Rufus Cressend, After a quick trip to Europe, we returned to our usual haunts in Colorado, spending time with friends and family in Boulder and visiting Mike and Aida Paulin in Carbondale, along with other members from Hawaii. After New Orleans, we returned in time for a Chaîne BBQ in Vail and a dinner in Aspen, where I inducted more than a dozen members at the Caribou Club. Mike and Aida, Kimi and Ash Matar, and their son Chris were also in attendance. organized a fantastically fun Grand Chapître, and our region continued to be well-represented. Again, Mirella organized dinners before and after the event. The next Grand Chapître will be in late October 2015 in Puerto Rico. 3

4 GARRETT SAIKLEY, Chaîne Foundation Board and Chambellan Provincial Honoraire The Mission of the Chaîne des Rotisseurs is to promote culinary arts. One of the most important ways is by providing scholarships to culinary arts students. The Chaîne Foundation accepts donations as a tax- deductible organization and presents -inancial aid to students across the country. One method popular in Hawaii is to donate to the Foundation with a check earmarked for a culinary school associated with University of Hawaii such as Kapiolani Community College, Maui Community College, or Leeward Community College, Kauai Community College, and Hawaii Community College Hilo. This way all of your donation stays in Hawaii and helps our own students who later will become famous chefs and restaurant owners on our islands. If we remember them now, they will remember us later! Please consider a charitable donation to the Chaîne Foundation now. 4

5 JUDITH KELLOGG, Chargée de Presse Provinciale Hawaii/Pacific Islands GASTRONOME NEWS Our officers work hard to craft our unique experiences, but after the events, the Vice Chargés de Presse then roll up their sleeves to write the Gastronome articles. Please give Kat Nicholson (Kauai/ Oahu), Susan Lee (Honolulu), and David Cain (Maui) an extra glass of champagne for their fine work. As they can tell you, this is one of the hardest jobs in the Chaîne. And welcome Donna Bebber as the new Kauai/Oahu VCP, now that Kat has moved on to her position as Bailli. Another extra glass of champagne certainly goes to Mirella Monoscalco, who stepped in numerous times to help out with articles. Because of the VCPs diligence, an added benefit of the Chaîne, beyond the beautiful events, is being able to revisit the good times when the Gastronome arrives. We also have the privilege of seeing what other chapters across the U.S. are up to. I hope that you are aware of the recent Gastronome addition, the online Gastronome Extra!. Now there are two print issues and four online issues. You can access all of these, with back issues, on the Chaîne national website. The print issues arrive late Fall and late Spring, and the events featured may have occurred as much as a year in the past. So be patient about seeing your events there. As for the Gastronome Extra!, a general notice goes out when a new issue appears, and these articles get published much more quickly after they have been received. In addition to regular chapter articles, Gastronome Extra! contains feature articles, competition updates, general Chaîne news, and food and wine related book recommendations. As I generally do for the newsletter, I will recap the articles that appeared in the last two issues of the Gastronome and the past year s Gastronome Extra!, with information about where you can locate them. Our little region continues to have a good showing! Of course, a number of articles featuring the more recent events are still in the pipeline Vol 2 Mondiale (Kauai/Oahu) A Night in Madrid, by Vice Chargée de Presse Kathryn Nicholson, HASR Wine Co and Bistro, February 18, 2013, p. 29. (Kauai/Oahu Mondiale) Hawaiian Style Seaside Clambake, by Vice Chargée de Presse Kathryn Nicholson, Kahala Resort, September 2, 2012, p. 38. Chapter events (joint Kauai/Oahu and Honolulu), The Gathering Place, A Hawaiian Holiday Gala by Vice Chargée de Presse Kathryn Nicholson, Halekulani Hotel, December 1, 2012, p. 50. (Maui) Lahaina Rooftop Gala, by Vice Chargé de Presse David Cain, Fleetwood s in Lahaina, December 8, 2012, p. 77. (Honolulu) Love and Lust, by Vice Conseiller Gastronomique Hon. Mirella Monoscalco, at the Halekulani Hotel, on February 14, 2013, p PUBLISHED IN GASTRONOME EXTRA! 2013 Spring 2013 (Honolulu) Opa!, by Vice Chargée de Presse Susan Lee, Manoa private restaurant, June 23, 2012, p. 13. Summer 2013 (Regional Young Chefs) A Fish with a Snout Like a Pig by Vice Chargé de Presse David Cain, at the Humuhumunukunukuapuaa Restaurant, Grand Wailea Hotel, Maui, on February 23, 2013, p. 10. (Regional Young Sommelier) Hawaii Toasts a Night of Stars, by Vice Conseiller Gastronomique Hon. Mirella Monoscalco, at EAT, Honolulu, on February 9, 2013, p

6 JUDITH KELLOGG, Chargée de Presse Provinciale Hawaii/Pacific Islands GASTRONOME NEWS, CONTINUES Vol 1 Outreach (Kauai/Oahu) Paniolo BBQ, by Vice Chargée de Presse Kathryn Nicholson, p. 14. Regional Paradise Chaîne Style, by Chargée de Presse Provinciale Judith Kellogg, Four Seasons Resort at Hualalai, Sept , 2013, pp PUBLISHED IN GASTRONOME EXTRA! 2014 Spring 2014 (Regional Young Chefs) Culinary Triumph in Honolulu, by Vice Chargée de Presse Kathryn Nicholson, Kapiolani Community College, February 22, 2014, p. 5. (Regional Young Sommelier) From Kauai to Carmel, by Vice Chargée de Presse Kathryn Nicholson, Lucky Belly, March 9, 2014, p. 7. Mondiale (Honolulu) Grande Cru Burgundy Dinner Extraordinaire, by Vice Conseiller Gastronomique Hon. Mirella Monoscalco, at Vintage Cave, Honolulu, on April 13, 2013, p. 46. (Kauai/Oahu) Sake and Shochu, by Vice Chargée de Presse Kathryn Nicholson, at The Kahala Hotel and Resort, May 31, 2013, p. 50. Chapter events (Honolulu) Pop-Up Charm, by Vice Chargée de Presse Susan Lee, at the Halekulani Hotel, June 2, 2013, p. 65. (Maui) Sea Journey to Nobu, by Bailli Adele Rugg, Nobu on Lanai, August 31, 2013, p. 72. (Honolulu) A Taste of Imperial, by Vice Conseiller Gastronomique Hon. Mirella Monoscalco, at La Mer restaurant, Waikiki, on April 5, 2013, p. 92. (Hawaii Island) Oceanside Gala, by Chargée de Presse Provinciale Judith Kellogg, Four Seasons Resort at Hualalai, January 29, 2013, p Summer 2014 (National Mondiale) A Close Competition in Cute, Classy Carmel, by Chargée de Presse Provinciale Judith Kellogg, May 2014, pp. 1, 3-5. INTERNATIONAL CHAÎNE (Maui) Kapalua Christmas, by Chargée de Presse Provinciale Judith Kellogg, The Plantation House Restaurant, December 14,

7 Charles Bennett, Grand Echanson TOP MONDIALE PRIORITIES As many of you know, I have assumed the role of Grand Echanson of the United States, following in the footsteps of Bruce Nichols, who decided not to continue after several impressive and effective years in the job. I have big shoes to fill. I want to let you know our top priorities for the coming year for Société Mondiale du Vin, get your input and counsel on those priorities, and ask for your help in accomplishing them. 1. Recruit more Mondiale members! Mondiale membership growth has outpaced Chaîne membership growth as a whole. But we can do better. Some Mondiale chapters are in great shape while others are too small to hold effective events. Mondiale members in general are more active Chaîne members, and our retention of them is higher, implying greater satisfaction with the Chaîne, so encourage Chaîne members to join Mondiale! 2. Hold more and better local Mondiale events. Great events are the heart of what the Chaîne does. There s huge variety from Bailliage to Bailliage in the number and types of Mondiale events. We will provide you and your local Vice Echansons with more event ideas by surveying Bailliages across the country to identify best practices and winning ideas, which we ll share with you over the next few months through a new Mondiale quarterly newsletter. 3. Launch regional Mondiale events. A couple of regions do this today, but most don t. Let s provide local Mondiale members and Vice Echansons an extra incentive to attend your regional Assemblage, and other opportunities to travel moderate distances to make new Chaîne friends and have great new wine (and crafted beverage) experiences. 4. Offer new member benefits. We are nearing the launch of a new national program to provide Mondiale members with exclusive offers and discounts from boutique wineries (think Kistler, Lail, and the like). Kudos to our new national Vice Echanson, Pete Stiles, for spearheading this program as well as improving our communication initiatives, and to Bruce Nichols for his strong support. 5. Increase national Mondiale meeting attendance by Mondiale officers. Of the 200 or so people who attend our national Mondiale meeting each year, only a handful are regional Echansons Provinciaux or local Vice Echansons. By contrast, the annual Chaîne Chapître (national Chaîne meeting) is attended by all regional Baillis and a large swath of local Baillis. We need you at the next Mondiale annual meeting! May 14-17, 2015 in Santa Barbara put it on your calendar now! 6. Clarify job roles. A number of regional Echansons have told me they aren t really sure what their job is supposed to be. And a few new local Vice Echansons have echoed that. Thanks to our new Bailli Délégué Hal Small and other energetic Baillis, we have Bailli Boot Camps that educate new Baillis on how to do their jobs effectively. We don t yet have a comparable education tool for Echansons, but to begin I ll be circulating and discussing with you a one-page summary of what we believe a regional and local Echanson should focus on. We want your input on this. 7. Continue to strengthen the Young Sommelier Competition. (see below) The Chaîne is a local organization. National and regional officers like us are only effective if we help local Bailliages grow and hold better local events that s where the vast majority of Chaîne members see all the benefit of their membership. So for me to be effective in my new role, I have to understand Mondiale locally. To that end, over the next few weeks I will be talking with every Echanson in the country, mainly by phone, to listen to your priorities. I ll start with the regional Echansons, so you ll hear from me soon to schedule a few minutes to talk. I want to know what s important to you and your members, where the National team may be able to help, and even where you may prefer not to have help. In addition I will attend as many of your Assemblages as I can. I also want to introduce our new national Vice Echanson Pete Stiles of Naples, Florida. As I noted above, Pete is negotiating partnerships with wineries to generate new benefits for our members, and will be enhancing our communication with members together with the Chaîne communications team. Thank you, Pete! We ll be appointing someone to replace me in my previous role as national Vice Echanson running the Chaîne Young Sommelier competition. Stay tuned on that, and in the meantime for competition questions please contact me. We ll be launching the new competition season very soon, so start thinking about sommeliers in your area under 30 who would be good competitors. The first-round test is administered online, on the first Saturday in December (12/6/2014). I ll republish this priority list to local Vice Echansons and Baillis after I ve listened to feedback from them and from you, and we ll put actions in place to implement them. Thanks for all you do for the Chaîne! I ll be talking with you soon. Meanwhile please contact me with suggestions or questions. Charles Bennett Grand Echanson des Etats-Unis Société Mondiale du Vin Chaîne des Rôtisseurs 127 Little Mill Pl The Woodlands, TX (832) Cell (815) Fax Echanson-cb@earthlink.net 7

8 PATRICK OKUBO, MS, Echanson Provincial The Young Sommelier Competition for 2014 had one big change to it compared to previous years, the age went down from 35 down to 30. The selection of qualified applicants was very small due to the change. Hawaii was able to get three participants to compete in the preliminary on-line exam, all of the competitors were certified sommeliers. The exam was very difficult and only competitors with a score of 60% or higher are qualified to compete at the regional competition. Hawaii had only 1 competitor who scored above 60% therefore he was our clear winner. Christopher Ramelb from Southern Wine and Spirits represented Hawaii moving on to the national competition. Although he has never sat for the advanced exam, the test was an advanced exam format with blind tasting of 6 wines and a full service exam and Chris represented us well. Chris was well trained as he has been tasting and studying with me monthly. He's even become a mentor to many other in the industry and has been sparked their interested and motivation. The awards dinner did not have the suspense of announcing a winner which we've had in the past since Chris was our only qualifying competitor. But the dinner was a great night with a pop-up restaurant dinner at Lucky Belly featuring the food of Nicole La Torre of Hawaii Sustainable Chef. Among the highlights for wine was the Chateau Beausejour Duffau Lagarrosse 1997! And surprise entertainment by Aloha Bassoon, a bassoon quartet that performed before and during dinner. Chris is only 26 years old now and has a couple more years to compete, we are hopefully that he will blossom into the new rising star and bring it home for us in the next coming years. 8

9 ALAN TSUCHIYAMA, Conseiller Culinaire & Professionals Provincial Honoraire GRANT SATO, Conseiller Culinaire & Professionals Provincial The Chaîne des Rôtisseurs, Hawaii/ Pacific Islands Region, held the Jeunes Chef Rôtisseurs Competition in Honolulu at Kapiolani Community College (KCC) Saturday, February 22, KCC Culinary Arts Department Associate Professor and Regional Culinaire Provincial Chef Alan Tsuchiyama organized the prestigious islandwide competition. Six Jeunes Chef contestants participated this year; four young women and two young men. Four of the Jeunes Chef contestants were from the Island of Maui and two from Oahu. The staff of KCC Culinary Arts Department spent an incredible amount of time to insure competition logistics were carried out according to Chaîne des Rôtisseurs regulations, and much of the competition duties were filled by volunteers. The volunteer tasting judges credentials were impressive. Professionnel du Vin Donato Loperfido, Taste of Italy ; Vice Conseiller Gastronomique Chef Vikram Garg, Halekulani Executive Chef ; Jeremy Shigekane, The Kahala Hotel & Resort and Christopher Garnier, Roy s Hawaii Kai, volunteered their professional expertise in support of the community competition. Never forgotten, the purpose of this event is to "encourage and promote the culinary expertise of young Chefs," and our professionals didn t hesitate when asked to donate their time. Mentors and coaches had worked months to prepare the competitors for the testing kitchen s intense atmosphere. None of contestants seemed frazzled by the mystery basket or the time constraints, and they all created impressive appetizers, entrees, and desserts. However, there can only be one winner and she displayed that she had the cutting edge. The Hawaii/Pacific Islands is proud to announce Ms. Melanie Tancinco the winner of the regional Jeunes Chef Rôtisseurs. Melanie is from the Island of Oahu and she is employed at the beach-front Sheraton Waikiki which has over 1636 guests rooms. The Sheraton is a busy hotel and Melanie has rolled up her sleeves and worked in all the Sheraton Waikiki kitchens. One of Melanie s mentors, Chef Colin Hazama, recognized her culinary abilities and encouraged her to enter to Jeunes Chef competition. The Sheraton Chefs have been extremely supportive of Melanie and they trained her fellow competitor Ian Sagayaga as well. Melanie shared, "Training for this prestigious competition took a lot of time, dedication and passion. It was all blood, sweat and tears till the end". Ms. Tancinco s long term goals are to become an Executive Chef and travel the world discovering new cuisines. For now, Melanie Tancinco traveled to Miami Beach, Florida May 17 to represent the Chaîne des Rôtisseurs Hawaii/Pacific Islands Region in the National Jeunes Chefs Competition. Article written by: KATHRYN NICHOLSON Bailli, Kauai/Oahu 9

10 KIMI J. MATAR, Bailli, Hawaii Island The Bailliage d Hawaii Island is proud to welcome you to the 2014 Hawaii/ Pacific Island Regional Assemblage on September 26-28, Our host hotel will be the Four Seasons Resort Hualālai on the Kona coast of Hawaii. I look forward to welcoming you to a wonderful weekend of exquisite cuisine, fine wines and world class aloha hospitality. After the officers breakfast meeting on Saturday, I have some unique experiences planned for you such as a gnocchi cooking class, as well as a limoncello cocktail class. In the evening, we have the honor of having Bailli Délégué Harold Small in attendance to perform our induction ceremony, followed by the gala dinner expertly prepared by the Four Seasons Hualālai Executive Chef Massimo Falsini and his team of professional chefs. On Sunday, enjoy a round of golf with Chaîne buddies in the morning, and in the evening, I have a special dining experience planned for you at Executive Chef James Babian s new Italian restaurant Pueo s Osteria to bid farewell to old and new friends. I have secured very favorable hotel rates for a limited amount of rooms, with most of the rooms reserved for Friday, Saturday and Sunday nights to align with our planned events. Please contact me as soon as possible to secure your lodging. The festivities begin with the Welcome Reception on Friday evening on the Beach Tree Lawn, followed by the Taste of Hawaii Event at the Seashell Pool Deck. Vive la Chaîne! Kimi J. Matar Bailli, Hawaii Island Chapter CHAINEHawaii@gmail.com (808)

11 KATHRYN NICHOLSON, Bailli, Kauai/Oahu The Kauai/ Oahu Bailliage had a busy and fun filled year. We ve enjoyed a variety of social events and continue to increase our professional and non-professional membership. In 2013, we tasted Sake and Shochu, we smoked fine cigars and learned about the nuances of Scotch whisky, we had a visit from a Washington winemaker and we dined with Thomas Jefferson at Monticello. In addition, the 2013 Paniolo Summer BBQ raised $2000 for the KCC Culinary Arts Student Scholarship Fund, made possible by Chevalier George Norcross donation to the Chaîne Foundation. The Kauai/ Oahu Summer BBQ will continue the Chaîne Foundation s mission to support the education of young chefs in the Honolulu community. The Chaîne des Rotisseurs recognizes and gives appreciation to retiring Kauai/Oahu Bailli, Maurice Nicholson, for his years of service and dedication to the Chaîne. As you know, the Chaîne des Rôtisseurs is a volunteer organization, so we should be very grateful to the regional officers and local officers who donate long hours to keep the Hawaii/Pacific Islands Region Chaîne des Rôtisseurs successful and growing. I look forward to maintaining the Chaîne s presence in the community and providing interesting and educational events for the membership. Filling Maurice Nicholson and Mark Monoscalco s shoes will be a challenge, but then, I prefer Louboutins! Seriously, the Kauai/Oahu has a great Board of Directors with lots of energy and exciting ideas. A special thank you to the outgoing Kauai/Oahu executive committee team who have enthusiastically participated in organizing the past Kauai/Oahu events. Vice Chancelier-Argentier Honoraire Aida Paulin has made Colorado her favorite address, but Aida still retains her membership in the Kauai/Oahu Chapter. Vice Conseiller Gastronomique Honoraire Kathy Stafford continues to lend a hand helping to set-up events. New Kauai/Oahu officers include Vice Echanson Honoraire John Magauran who has been promoted to the important position of Vice Chancelier-Argentier. Kelly Sanders, Area Managing Director of Waikiki Starwood Hotels and Resorts, is the new Kauai/Oahu Vice Chargé de Missions (membership) and he s already responsible for bringing in five professional members. Vice Conseiller Gastronomique Chef Alan Casupang is Cordon Bleu trained in Paris and a Certified Sommelier. Chef Donato Loperfido, owner/operator of Flavors of Italy Hawaii, has been promoted to Vice Echanson where he ll help oversee and select wines for our events. Donna Bebber, Executive Director of the Hawaii Pops, has taken on the task of becoming our new Vice Chargée de Presse who ll write our articles for the Gastronome magazine. Last but not least, Vice Conseiller Culinaire Chef Eric Leterc, Executive Chef of The Pacific Club, will continue to donate his culinary expertise and experience to our events. Please introduce yourself to Kauai/Oahu s Board of Directors at events and share your thoughts and ideas. Kauai/Oahu will toast the holidays Saturday, December 6, at the Moana Surfrider, Beach House with an exquisite black tie induction dinner. Mark your calendars and join us to celebrate at the Beach House with new and old friends. Kauai/Oahu Chef Rôtisseurs Ryan Loo, Beach House Executive Chef, is creating a special Holiday menu just for us events are already in the planning stages and we look forward to another exciting new year. Casual and educational Mondiale du Vin dinners are in the works, as well as formal dinners. The Kauai/Oahu Bailliage continues to attract new enthusiastic members who share the Chaîne des Rôtisseurs appreciation of gourmet cuisine and wines. We re honored to have added new faces to the roster recently, either by new membership or reinstatement. The Board of Directors will do our best to continue offering Chaîne des Rôtisseurs events that surprise, please, and educate the Kauai/ Oahu membership. Cheers! Vive le Chaîne! Mrs. Kathryn Nicholson, Bailli Kauai/Oahu Bailliage 11

12 ADELE RUGG, Bailli, Maui The Maui Bailliage has enjoyed a variety of great events this past year. Last August, we ventured across the Maui channel to Lanai for lunch at Nobu. We were treated to a feast featuring the ocean s most delectable bounty, prepared so artfully that it almost felt like a travesty to eat it (although we did somehow manage!). At our Christmas gala at the Plantation House in Kapalua, overlooking the spectacular golf course, we were treated to an elegant dinner prepared by Executive Chef Jojo Vasquez. Vasquez was a 2012 Hawaii Rising Star Chef, a member of The Iron Chef team for two seasons, and former Executive Chef of Morimoto Waikiki. For our menu, he showcased classical dishes and lovely French wines, incorporating delicious local touches. March saw us enjoying an "Italian-Hawaiian Extravaganza" at Pulehu: An Italian Grill in Lahaina. Pulehu has received numerous prestigious awards for both its food and wine, including the 2014 Gold Aipono Award as Maui s Best Italian Restaurant. The menu was 'ono' with great wine pairings. We were very honored to have as our special Mainland guest for the evening world-renowned Michael Jordan MS, CWE, Director of Global Key Accounts for the Jackson Family Fine Wines who had flown in from California to be with the Maui Bailiage and share his extensive knowledge of wines during each course. Our next Chaîne event, an induction dinner, will be held on Saturday, September 13, 2014 at the "Cafe Carmen" located in the Tech Park in Kihei. This event will be unique as we are offering a "la poule" French-inspired evening where everyone will bring a special bottle of wine and share a story about the reason they chose their bottle of wine for the evening. This is all in the French tradition of when the Burgundy wine vintners came together for an evening of sharing their stories about their special wine. The black-tie holiday extravaganza for the Maui Bailliage will be held at world-renowned "Morimoto" located in the Andaz in Wailea on Saturday, December 13, On a personal note, being a member of the Chaîne des Rôtisseurs has given the Bailli opportunities to entertain visiting Chaîne members from around the world. Recently I had the pleasure of meeting Chef Rôtisseur Helena Lylyharju and Officier Kari Martiala from Helsinki, Finland. They were visiting Maui for the first time, contacted me, and I was able to show them why Maui is considered the 'best island in the world to visit.' They are editors of a Finnish food magazine and will be showcasing Maui and its restaurants in an upcoming issue that will be distributed throughout Europe! They have promised an English version of the magazine. Also as Bailli, I was privileged to talk story recently with Vice Chargé de Missions for Vienna, Austria, Dr. Walter Hofle, who was visiting Maui for the first time. It was exciting to compare notes and find out that even European Bailliages are always looking for restaurants to host their Chaîne events, as well as trying to find new members. We both agreed that the Chaîne des Rôtisseurs is a very special organization that celebrates fine food, fine wine, and fine conversation and allows us to find new friends throughout the world! 12

13 SIDNEY LEE, Bailli, Honolulu Dear Confrères, Another year has passed, and the 2014 Regional Assemblage is returning to the Four Seasons on the Big Island. Last year's regional was a great example of a top resort putting forth a top effort in the spirit of the Chaîne. Last year the Honolulu Chapter was the host, with major assistance from Hawaii Island Bailli Kimi Matar. The Hawaii Island Chapter will be the host of this year's event, which will likely be even better than last year. Please plan on attending. The regional assemblage last year was attended by Bailli Délégué George Brown as well as our new Bailli Délégué Hal Small. The festivities began with a welcome Champagne reception on Friday evening. The next night was the induction ceremony and gala dinner where we experienced the fine cuisine of the Four Seasons Resort Hualālai Executive Chef Chris Bateman. On Sunday, we had an alfresco, walk-around poolside event featuring food stations of many of the Four Seasons chefs along with beverages selected by Echanson Provincial Patrick Okubo. Our Christmas party was at Halekulani, where it will be again this year on Saturday, December 6, Though many of our events are at Halekulani, they do the best job of capturing the Christmas spirit in the grandest fashion. We had entertainment by Cathy Foy and her band, as well as a festive performance by the Diamond Head Shooting Stars. The 2013 Christmas party was the second year of a joint party with the Kauai/Oahu chapter. The size of the party allowed for everything on a grander scale, but this year the Holiday dinners will be separate as they were in the past. Due to scheduling constraints, the parties will unfortunately be held on the same day. With many couples having members in both chapters, this scheduling is not ideal. Yet, I am sure that both parties will be more intimate and enjoyable. Our Valentine dinner, InterCourses Eating between the Lines of Poetry, was a six-course dinner composed of poetry, food, and wine. Members received personalized poetry books that paired a love poem with each course, as well as vintage Valentine cards to use for their own romantic verses to their sweethearts. We are currently looking for a venue for Valentines Our dinner extraordinaire at Sushi Ginza Onodera in April was on a much smaller scale than usual, due to the size of the venue. This 17-seat gem offers a sushi bar for seven, a tatami room for six, and an intimate room for four. Our 25-course omakase (chef s choice) menu featured sushi of the highest quality in an intimate setting that allowed for enjoyment of sake and wines that are difficult to obtain in larger quantities, such as 2002 Pascal Doquet, 2006 Pierre Peters Chetillons, 2002 Dom Pérignon, 2002 Dom Ruinart, 2000 Taittinger Comtes, and 2000 Krug. We also partook of an ultra-popular and highly sought after sake, Nishida Denshu Tokubetsu. Member demand required a follow-up dinner a week later. The smaller size of the Holiday party this year will also allow for some special wines to be featured. In May, hat-donning guests and fashionably chic members were treated to the inaugural low tea service at Stage Restaurant s Lime Lounge. Executive Chef Ron De Guzman and Pastry Chef Cainan Sabey worked hand in hand with Tea at 1024 s tea connoisseur, Michelle Henry, to create a delectable and educational afternoon tea experience for us. This event was put together with the assistance of Hawaii Island Bailli Kimi Matar who is a close friend of Ms. Henry. Our next event will be on Thursday, October 9, We are reprising our Indian-themed dinner at Halekulani after a one year hiatus. This year Vice Conseiller Gastronomique Vikram Garg is having a few celebrity chefs from India come to Hawaii to do an exclusive Chaîne Indian dinner for us. These top chefs will share their vision of high-end Indian cuisine with us to create an experience not to be missed. 13

14 JUDITH KELLOGG, Chargée de Presse Provinciale Société Mondiale du Vin Meeting in Carmel As usual, the Hawaii/Pacific region made a great showing at the Société Mondiale du Vin national meeting, May 1-3. This year the venue was a little different than in the past. The Monterey Bay area is famous for its charm and beauty, and nowhere is that more apparent than in the boutique town of Carmel. No winery tours this year, but plenty of wine to sample, beautiful meals, and wonderful and varied tours of the Carmel scene. Grand Echanson Bruce Nichols and Pacific Northwest Bailli Provincial Michael Martello planned an extraordinary weekend for the almost 200 members fortunate enough to attend. For the first evening, after greeting old friends at the Quail Lodge reception, members headed out for the dine-around. The most heroic effort of the evening has to be that of Kauai/Oahu Vice Conseiller Gastronomique Honoraire Mirella Monoscalco, who organized a Chaîne quality dinner for 56 at Cantinetta Luca. This was supposed to be a small dinner for Hawaii members and a few old friends, but, as many of you know, when Mirella plans anything, no one wants to miss out! The next day s Santa Lucia Highlands Wine Artisans tasting got us off to a great start. We sampled the region s opulence, with twenty producers pouring exceptional offerings. The region prides itself not only in fabulous wines, but also in sustainable, fresh, largely organic produce. The never empty glasses of beautiful wines were accompanied by dishes prepared from colorful, perfectly ripened produce, a vast array of cheeses, wild salmon, hand-crafted sausages, and succulent grilled meats. The region is fairly young as a wine-growing region, with the first vines planted in Bruce Nichols captures the vitality of the region when he says, Follow the fog as it rolls off the chilly Monterey Bay, evaporates under the warm Carmel Valley sun, makes its climb up and over a rugged mountain range and is finally cooled by the winds of the great Salina Valley. This is the Santa Lucia Highlands. The conditions are especially favorable for chardonnays and pinot noirs, as we experienced in the tasting. Of the 6,151 planted acres, over 3,000 are pinot noir vineyards, and over 2,000 chardonnay. Other highlights included Evening to Roar About at the Monterey Peninsula Country Club, where vintner Gary Franscioni of Roar Wines spoke about his family s evolution as third generation farmers into legendary wine producers, whose pinot noir once was described by Robert Parker as one that blew away all the competition from Burgundy. The next day s events offered various ways to experience Carmel s gastronomical delights of this unique town. Those who wanted to stay on the wine-focused track headed for Grasing s restaurant, where Maître Hotelier Kurt Grasing created a luncheon perfectly harmonizing with the featured Figge wines. For those who wanted to sample California s rich Mexican heritage, Patrick Phinny organized a gourmet feast at his Baja Cantina, featuring premium tequila cocktails. Those who selected the Food Tasting and Cultural Walking Tour were led through Carmel s gorgeous old arcades and walkways, learning about the town s history as they sampled tapas at Mundaka, gnocchi at the most romantic restaurant in Carmel, Casanova, gourmet pizzas at La Bicyclette, as well as specialty olive oils and vinegars, and crafted chocolates at artisan vendors. By the end of the tour, most were trying to figure out how they could justify moving to Carmel! Indicative of the unique combination of artsy, classy, and down home charm is Carmel s dog-friendly ambiance, illustrated by Cypress Inn s Yappy Hour, where pets and owners come together to enjoy cocktails while socializing. A new idea for a Mondiale event? Of course, the most anticipated event of the weekend was the evening celebrating the Young Sommelier competition, once again masterfully orchestrated by Vice Echanson National Charles Bennett. It is normal that the competition can be close, but this was unprecedented in that the first and second place winners tied, which seems almost impossible given the complexity of the testing and the large number of points at the end. The tie was broken by going back to the scores in the preliminary stages of the competitions running up to the national. An incredibly close finish from two very talented young sommes!! Jane Lopes from New York City was the winner, and we look forward to cheering Jane on in Copenhagen on September 19. By the time of our Regional Assemblage, we should know the results. Save May 14-17, 2015 for the next Mondiale national meeting, in Santa Barbara. 14

15 WAY TO GO, KAI! by Judith Kellogg, Chargée de Presse Provinciale Professionnel de la Table Kai Cowell is making us proud with her first place finish in the savory category at this summer s Mango Festival, held at the Moana Surfrider. She based her award-winning recipe on the Exotic Curry Fried Rice, which has become popular throughout the islands. The dish includes cranberries, but while they are in season, adding mangos makes the dish extra scrumptious. Many of us can personally attest to how delicious this dish is, and using Kai s prepared exotic curry spice makes the preparation easy. Kai tells us that the Exotic Curry spice is organic, gluten free, MSG free, and vegan. Her spices are in some of the local market chains, and you can also order on line at kaispices.com. Kaiulani's Famous (Award-Winning) Exotic Curry Fried Rice with Cranberries & Mangos Ingredients ¼ cup olive oil 2 ½ tablespoon Kaiulani's Exotic Curry spice 1 /3 cup cilantro (chop the stems and the leaves separately) 1 tablespoon garlic, minced 2 cups Jasmine rice (uncooked), cooked the day before (produces 4 cups of cooked rice) ¼ cup cranberries or raisins ¼ cup green onion stalks, slice small 2-3 tablespoons toasted almonds or macadamia nuts (optional) 2 mangos, ripe, cut in small cubes (in season) Heat olive oil in pan on medium heat. When oil is heated, add garlic, Kaiulani's Curry spice, cilantro stems, and cranberries in pan. When garlic is cooked, add the jasmine rice. Mix well until the rice is a beautiful golden yellow color, not pale. Keep adding the curry until the rice is a beautiful golden color (that is the key of this dish once you get the right color do not add any more curry) Add the green onions and cilantro leaves to the rice and mix again. Fold in the mangos. Sprinkle the toasted nuts on top if desired, and then scatter some more mangos on top, as well. Serve. Quick and so easy and delicious! Variation: add cooked shrimp, chicken or pork that has been seasoned with one of Kaiulani s spices. 15

16 MAKING FINNISH CHAÎNE FRIENDS by Judith Kellogg, Chargée de Presse Provinciale This past summer, two Finnish Chaîne members and professional food writers, Chef Rôtisseur Helena Lylyharju and Officier Kari Martiala took on the food and culture of Maui as their next book project. Here is a link to the their Chaîne article: Although the text is in Finnish, you will also find some nice photos. One person who can actually read the article is our own Honolulu Vice Conseiller Culinaire Gören Streng. They hope to visit their Finnish compatriot and his restaurant, Tangö, next year when they again visit from May 21 to June 4. The Chaîne grapevine led them to Maui Bailli Adele Rugg, who became their gastronomic tour guide and soon best friend as they enjoyed exploring Maui s bounty. As they say, their ambition is to popularize Hawaiian, and especially Maui s, culture in Finland and all over Europe in their book, Food of Paradise, to be published next May (in Finnish, although they are hoping for an English version as well). In the meantime, they have already published 27 newspaper articles with recipes that recreate the food they experienced on Maui. O o Farm has a special Chaîne connection for Adele, since she was elevated to Bailli there in a lavish Farm to Table event. So she is especially pleased that an article about O o Farm will appear in Finland s biggest food magazine, Aromi, with others to follow in the SAYL magazine (of the Finnish-American Society), among many other places. Wonderful to have these international Chaîne connections! Bailli Délégué George Keoki Brown and members of the Hawaii/Pacific Islands Region at the Grand Chapître in New Orleans, June

17 17

18 18

19 19

20 20

21 Calendar September 13, 2014 Cafe Carmen Kihei, Maui Contact Adele Rugg (808) September 26 28, 2014 Regional Assemblage Four Seasons Hualālai Contact Kimi Matar, October 9, 2014 Indian-Themed Dinner Halekulani Hotel Contact Sid Lee, October 25, 2014 Rock the Casbah, Halloween Soiree Beachhouse at the Moana Contact Sid Lee, December 6, 2014 Holiday Dinner and Inductions Beachouse at the Moana Contact Kathryn Nicholson, December 6, 2014 Holiday Dinner Halekulani Hotel Contact Sid Lee, December 13, 2014 Maui Christmas Dinner Morimoto, Andaz, Wailea Contact Adele Rugg (808) May 14 17, 2015 National Société Mondiale du Vin Bacara Resort & Spa, Santa Barbara, CA Contact National Office (973) February 2015 Young Chefs Competition Culinary Institute of the Pacific Contact Grant Sato, March 2015 Kauai/Oahu Annual Business Meeting Contact Kathryn Nicholson, October 30 November 1, 2015 United States Grand Chapître Caribe Hilton San Juan, Puerto Rico Contact National Office (973) Contributors CHARLES BENNETT, JUDITH KELLOGG, KATHRYN NICHOLSON, PATRICK OKUBO, SIDNEY LEE, BRUCE LIEBERT, KIMI MATAR, ADELE RUGG, GARRETT SAIKLEY 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: 21