Chaîne des Rôtisseurs

Transcription

1 Chaîne des Rôtisseurs Officers of the Hawaii/Pacific Islands Region in 2010 with George Brown, Bailli Délégué des Etats Unis James Beard House Dinner Starwood Hawaii Chefs Taking Waikiki Back and Into the Future Friday September 9 th, 2011 Chefs Jon Matsubara Colin Hazama Darren Demaya Join us at the Chaîne Regional Assemblage, along with Chancelier des Etats Unis, Sandi Miller. You should have received your invitation by now, but contact Honolulu Bailli Sid Lee (sidlee1@hotmail.com, ) for any additional information or to reserve a place.

2 FRED HELLEKES, Bailli Provincial Hawaii/Pacific Islands On June 30, 2011, four past Baillis received the most desired title in our organization the title of Honoraire. I wish to express my deepest gratitude to them and their Officers for all the hard work and excitement they created over the past few years, a big MAHALO to: Bailli Garrett Saikley - Honolulu, Mark Monoscalco - Kauai/Oahu, Werner Boettner - Maui, and Michael Blacksteen - Big Island. As of July 1, 2011 we have four new Baillis: Sidney Lee - Honolulu Maurice Nicholson - Kauai/Oahu Adele Rugg - Maui Robert Crudele - Island of Hawaii As I have noted before, events should be scheduled a year in advance. Plan at least one Mondiale, two to three casual fun dinners, and your Grand Gala with induction around Christmas time and hosted by the most spectacular setting in town. We are living in tight economic times, so please keep in mind the price we are charging for our events to reflect value, quality and excitement. Utilize Bruce Liebert s Regional website to spread the news, and he will help you in keeping your local website up to date. Encourage your members to bring guests to the dinners and use every event as a tool to recruit new members, as it is only normal to lose 5 6 percent throughout the year thru attrition. My congratulations go out to them and let the Spirit of La Chaîne guide them as they are entering their three year term. By the time you read this newsletter we are only weeks away from our annual Regional Assemblage at the Sheraton Hotel on September 9. Bailli Sid Lee is also planning another event for the 8th; more details will be forthcoming. I am excited seeing the energy that is already displayed by our new leaders. With a cadre of new officers, the planning of exciting future events is on the way. The challenges are great as we face competition from numerous food & wine organizations, but let s not forget that we are the Chaîne des Rôtisseurs with representations in over 70 Country s and a worldwide membership of over 23,000. Thank you all for your hard work as Baillis, Regional and local officers. I look forward to seeing each of you soon at a Chaîne event to celebrate the organization we all love and for which we all work so hard. Vive la Chaine, Fred Hellekes 2

3 BRUCE LIEBERT, Chambellan Provincial Hawaii/Pacific Islands Sandi Miller, Chancelier National, will be in attendance at the upcoming Regional Assemblage, September 8 10, in Honolulu hosted by the Honolulu Bailliage. The Regional Gala: Kimo Umi Umi (A James Beard Tasting Hawaiian Style) at the Leahi Club in the Sheraton Waikiki will be unforgettable due to the planning of Bailli Sid Lee, Vice Chargée de Presse Susan Lee and Maître Hôtelier Kelly Sanders, Sheraton General Manager. As usual, the Hawaii/Pacific Islands was well represented with over a dozen members in attendance. The first event was an outdoor party at a ranch house in Rancho Santa Fe, home of Far West Chambellan Ira Falk and his wife, Officier Melissa Falk. The following day we were lucky enough to make the short list for a race between Abracadabra and Stars and Stripes, both America s Cupclass yachts. The cocktail reception at the Marriott featured outstanding wines generously poured at stations on the lanai accompanied by hors d oeuvres. Friday s Baillis Appreciation dinner was in the Crown Room at the historic Hotel Del Coronado on Coronado Island. Sandi asked me to take over from her as Chair of the National website committee, which she has chaired for the past three years. I have agreed. In the past two years, each Bailliage was given the opportunity to use a template, designed by the National office, to ensure they have a web presence. I am glad to report that of the 131 Bailliages, 122 have an active website, and 84 Bailliages took advantage of the template model. We hope to be able to offer the individual Bailliages the opportunity to update their websites directly, if they wish, and to accept payments for dinners, such as through PayPal. The four Hawaii/Pacific Islands Bailliages, as well as the Region, have current websites listing officers and events. Maui and the Big Island are using the template supplied by National, whereas the Regional, Honolulu, and Kauai/Oahu Bailliages maintain their own. I was pleased to be able to attend the fiftieth anniversary of the U. S. Chaîne des Rôtisseurs in San Diego last October. I attended the website and publications committee meetings on Saturday morning and the National Council meeting in the afternoon. There was not much time to rest before the inductions and eight-course gala dinner in the Marina Ballroom of the San Diego Marriott. Although I may miss the Grand Chapître in Georgia in October, the following year s National meeting in San Francisco is on the not-to-be-missed list! 3

4 WERNER BOETTNER, Chambellan Provincial Maui and Big Island ROBERT CRUDELE, Bailli, Island of Hawaii And the Big Island of Hawaii is coming alive again! In January of this year we finally had a Chaîne function on the Big Island of Hawaii at Monette s at the Mauna Kea Beach Hotel. Not having had a Bailli for some time, and no function in 2010, I was instructed by Fred Hellekes, Bailli Provincial for the Hawaii/Pacific Region, to give a helping hand. The event proved to be an outstanding success with excellent attendance. At this time Robert Crudele, Vice Chancelier-Argentier agreed to lead the Bailliage and become the next Bailli. Brian DeLima was inducted as Vice Conseiller Culinaire. We also attracted several guests who showed an interest in becoming members. I have confidence that under Robert Crudele s leadership the Big Island Bailliage will grow, expand, and regain its past preeminence in the Hawaii/ Pacific Region. Werner Boettner The next Chaîne function was on July 31st at the Hilo Yacht club, a superb location along Hilo Bay. At that event, Robert Crudele was formally inducted as Bailli Island of Hawaii. True to our predictions, we inducted four new members, and also received further strong interest. In addition, Spencer Oliver, General Manager of the Hilo Yacht club was re-inducted as a Chaîne member. 4

5 JUDITH KELLOGG, Chargée de Presse Provinciale Hawaii/Pacific Islands We have enjoyed yet another year of the remarkable and memorable dining experiences that only the Chaîne can provide. Also unique to our organization is the opportunity to revisit these events and learn about what other bailliages are doing in the Gastronome magazine. We owe a debt of gratitude to our talented Vice Chargés de Presse who write for the national magazine. With this year s transition to a new set of Baillis, we have two new contributors. But before introducing them, we heartily thank the outgoing VCPs for all their work. Donna Bebber for the Honolulu Chapter and Christel Yount for Kauai/Oahu have done outstanding work. Maui is fortunate that Bob Cartwright (ably assisted by Tess Cartwright) is staying on. And our new faces are Susan Lee for Honolulu and Kathryn Nicholson for Kauai/Oahu. It has been a productive year, and we even scored a first for the region a Gastronome cover shot, taken at the Maui Assemblage. The biggest news regarding the Gastronome is that it will now be published only twice a year rather than three times. This is a necessary cost cutting measure. Also with the thought to reduce expenditures, the national board debated whether to make the Gastronome strictly an online publication, and I am pleased that the print version won out. So, the print version of the Gastronome will still be mailed, but one can now also find the articles on the Chaîne national website. Also, keep in mind that many photos from various events are posted on the Hawaii/Pacific Islands Chaîne website. Just go to the calendar of events and click on the link to the photos. Our Chargés de Presse have had a busy year. 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 3 COVER SHOT with Hawaii/Pacific officers, shot at Assemblage on Maui (Regional Assemblage), Makena Beach and Golf Resort, Maui, September 10-12, 2010: Making Memories on Maui, by Chargée de Presse Provinciale Judith Kellogg, pp (Honolulu Mondiale) Roy s Restaurant, March 8, 2010: Shaken, Not Stirred, by Chargée de Presse Provinciale Judith Kellogg, p. 33. (Kauai/Oahu), Sapori, February 8, 2010: Annual Meeting Italian Style, by Vice Chargée de Presse Christel Yount, p. 70. continues... 5

6 GASTRONOME, continues Volume 1 (feature) The Aristocratic Medieval Table, by Chargée de Presse Provinciale Judith Kellogg, pp (feature) The Queen of Chaîne Aloha: Julie Honda, by Chargée de Presse Provinciale Judith Kellogg, pp (Kauai/Oahu) Hiroshi, April 24, 2010: The Eurasian Fab Four, by Chargée de Presse Provinciale Judith Kellogg, p. 45. (Honolulu) Tango, May 11, 2010: Tango at Tango, by Dame Muriel Stitt, p. 73. (Maui) Three s Bar and Grill, July 2, 2010, Hawaii Calls, by Vice Chargé de Presse Robert Cartwright, p. 57. (Turning Spit) All Roads Lead to Rome, by Vice Conseiller Gastronomique Mirella Monoscalco, p 114. (Honolulu Outreach) Garrett Saikley s home, August 15, 2011: Picnic on the Hawaiian Riviera, by Dame Cheryl Glaz, p. 8. (Regional) KCC and Café Miro, March 19, 2011: Hawaii/ Pacific Jeunes Chefs Rôtisseurs Competition, Cooking with Aloha, by Chargée de Presse Provinciale Judith Kellogg (Regional) Young Sommelier, Formaggio Grill and Wine Bar, March 19, 2011: The Legacy Continues, by Chargée de Presse Provinciale Judith Kellogg (Honolulu) The Kahala Hotel, December 17, 2010: Magnificent Christmas Send Off, by Chargée de Presse Provinciale Judith Kellogg (Maui) Lanikeha Clubhouse, January 3, 2011: Winter Holiday Celebration, by Vice Chargé de Presse Robert Cartwright (Hawaii island) Mauna Kea Beach Hotel, January 8, 2011: Marvels of Sunset and Elegance, by Sary Blanchette (Kauai/Oahu) Roy s, Hawaii Kai, March 7, 2011: Business Hawaiian Style, by Vice Chargée de Presse Kathryn Nicholson (Kauai/Oahu) Halekulani Hotel, May 23, 2011: An Extraordinary Wine Dinner, by Vice Conseiller Gastronomique Mirella Monoscalco Volume 2 (Honolulu) Happy Day restaurant, October 5, 2011: Yin/ Yang with the Chaîne Gang, by Chargée de Presse Provinciale Judith Kellogg. (Kauai/Oahu Mondiale) KCC, November 15, 2010: The World of Sparkling Wines, by Dame Kathryn Nicholson. (Kauai/Oahu) Halekulani Hotel, December 5, 2010: A Classic Holiday Gala, by Vice Chargée de Presse Christel Yount. July 1 deadline (we expect the issue with these articles to be out after Christmas) 6

7 PATRICK OKUBO, Echanson Provincial Hawaii/Pacific Islands, M.S. On March 9 th, the Chaîne held the Young Sommelier competition for the Hawaii/ Pacific Region at Formaggio Grill in Kailua where a challenging test took place. There were originally five competitors who took an online exam, narrowing the field down to two: Sean Isono and David Castleberry. A team of four sommeliers administered the test, which was equivalent to an Advanced Sommelier exam. The challenges included a difficult written theory exam, a verbal blind tasting of six wines, and a practical exam including champagne service and decanting. The judges were Rebecca Finemann, Elton Nichols, Charles Fredy, and Patrick Okubo. The Hawaii/Pacific Region Young Sommelier competition ended with a five-course Mondiale dinner at Formaggio Grill. Next year the test will also be in March keep an eye out for the exam date and location. We are interested in identifying young (35 and under) sommeliers who will make a strong showing at the National competition next May at the Silverado Country Club in Napa. The winner was David Castleberry of Mauna Kea Beach Hotel in Kona. He went on to compete at the national level in Willamette Valley Oregon. Richard Dean (second M.S. in North America, 1975), Roberto Viernes (M.S. in 2005), and Patrick Okubo (M.S. in 2011) Editor s note: On July 28, Patrick s 29 th birthday, he learned that he had passed the rigorous Master Sommelier exam in Las Vegas. This makes him one of the youngest M.S. ever! Patrick had competed in the Young Sommelier competition and represented the Hawaii/Pacific Islands on the mainland on three separate occasions, which undoubtedly helped him in his training for the M.S. exam. Along with Chuck Furuya (Vino/Hiroshi s Restaurants) and Roberto Viernes (Silver medal winner at the Young Sommelier finals in Las Vegas in 2002, now at Southern Wine and Spirits), Patrick is Hawaii s third Master Sommelier. Congratulations Patrick! 7

8 KUSUMA COORAY, Conseiller Culinaire Provinciale Hawaii/Pacific Islands The Jeunes Chefs Rôtisseurs competition (until last year titled the Jeunes Commis competition) is organized by the Chaîne des Rôtisseurs to support future young chefs. The purpose of the competition is to encourage and promote the culinary expertise of the young chefs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. The competition allows the young chefs to showcase their talents and creativity in a regional, national, and international arena, depending on how far they progress. that started at 7:00 am and ended at 2:30 pm. Thanks also to the team of judges who graciously accepted our invitation and took time off their busy schedules to judge this prestigious competition. The competition was held at the University of Hawaii s Culinary Institute of the Pacific at the Kapiolani Community College on March 19, We had seven talented competitors sponsored by restaurateurs, educators, and hoteliers of the Hawaii/Pacific region. We had a distinguished panel of seven judges for the event. Congratulations to the winner of the 2011 competition, Robin Abad, a graduate of the UH Culinary Institute of the Pacific at KCC, who is now working full time at the Halekulani! The Hawaii/Pacific Islands Regional Jeunes Chefs Rôtisseurs competition will be at the UH Culinary Institute of the Pacific at KCC on March 31, Professional judges: Vikram Garg, Executive Chef of the Halekulani Hotel Cyrus Goo, Executive Chef and owner of Café Laufer Jacob Silver, Hawaii Convention Center Executive Chef Gastronomes judges: Patricia Lee, Dame de la Chaîne Kelly Sanders, General Manager Waikiki Sheraton, Maître Hôtelier Kathryn Nicholson, Vice Chargée de Presse Our thanks go to Kitchen Judge, Chef Brooke Tadena, a former Hawaii/Pacific Islands Jeunes Commis Competition winner. He judged the competitors in the lab, a strenuous job 8

9 SIDNEY LEE, Bailli Honolulu It's been a busy year as new Bailli, and I have to thank my chapter officers for all their hard work and insight. With their assistance and passion for the Chaîne, I'm confident that we will continue to have events that are unique and interesting, and above all fun. Our first event of the year was the Jeune Commis dinner that was held in March at Cafe Miro, the first time a Chaîne event had been held there. It is always interesting to have a Chaîne event at an establishment for the first time, because you wonder if the establishment will understand the quality and service that the Chaîne requires for a relatively large party. Chef Kobayashi and Manager Jimmy Downey put on a marvelous event, transforming a very good neighborhood restaurant into a formal dining room with service to match. The evening was enjoyed by all, especially our honored guests, the young chef competitors. Our next event was Romanza Toscana Tre Bicchieri, held at Taormina in June, another restaurant which had never hosted a Chaîne event. This was a more intimate affair, due to the size of the restaurant. Tre Bicchieri means 'three glasses' in Italian, and is the highest rating by the Gambero Rosso, which is the Italian equivalent of the Wine Spectator. The theme of the night was to have authentic Italian food from a chef trained in Tuscany, and pairing that with some of the best Italian wines available, such as a 2001 Solaia. The evening began with Vice Echanson and Master Sommelier Roberto Viernes giving a seminar on wine glasses, doing a comparative tasting with an inferior wine glass and comparing it to Riedel, which was an eye opening experience. It was a truly special evening, and I hope we are able to have occasional events like this in the future, where we have outstanding wines to complement the great food. Although the price was on the higher end for a non-formal event, those who attended enjoyed a truly special evening. floor of the Sheraton, the former location of the Hanohano Room. It currently is a private lounge not available for dinner service. On this night we have the pleasure of dining here with the best views of Waikiki, with a very special meal. Three of the young star chefs at the Sheraton and Royal Hawaiian (Colin Hazama, Sheraton Chef and former regional Jeune Commis winner, Jon Matsubara, chef at Azure who formerly opened Stage, and Darren Demaya of Kai Market) have been invited to prepare a dinner at the James Beard House in New York, creating a modern interpretation of Pacific Rim cuisine. The Chaîne will have the opportunity to enjoy the same menu that will be served in New York, with a much better view. We will be honored to have National officer, Chancelier Sandi Miller in town to attend the event and perform the inductions. This year the Christmas gala dinner will be at the Halekulani, with a traditional holiday celebration including a special Holiday performance by the Diamond Head Theater Shooting Stars, with live music. It is my hope that in the near future we will continue to have great events at the traditional locations that understand the Chaîne and have been generous to us over the years, and that we can also try some new themes at new places that will allow us to enjoy unique meals with exciting wine pairings while enjoying the camaraderie that brings and keeps us in the Chaîne. We will have a mix of formal and informal events. If there are any venues or themes you would like to see, please let me know and I'll do my best to accommodate. Future events include an Indian themed dinner Mehfil, which was created by Vice Conseiller Gastronomique Vikram Garg, the Executive Chef at Halekulani. We will see the Hau Terrace changed into an Indian palace with classical Indian dishes that you will not see in most Indian restaurants along with paired beverages. We will begin the evening with two cocktails specifically created for this event, then sit down for an Indian feast accompanied by Indian music, with an Indian dance performance to end the night. The Honolulu Bailliage is the host of the Hawaii Regional dinner, held this year at the Leahi Club, which is on the top 9

10 WERNER W. BOETTNER, Bailli Honoraire Maui and ADELE RUGG, Bailli Maui Maui No Ka Oi Having survived the Regional Assemblage in September of 2010 at the Makena Golf & Beach resort in Wailea, where we were honored with Mr. & Mrs. George Brown, our National President, in attendance, we moved right into We had a very extensive and well written article along with a cover shot in the Gastronome for the Assemblage. We finished the year with a great Christmas party at the Lanikeha Clubhouse in Kaanapali, which is situated on a hill with a superb view of Kaanapali shores and west Maui. Rather than a sit down dinner, we enjoyed a variety of hot and cold food stations, a superb wine selection and great camaraderie and fellowship, under a sunset that only Lahaina can supply. It was my distinct pleasure to introduce to the membership, Adele Rugg, the new Bailli for Maui. It was my privilege to receive a Silver Star from our Regional Bailli for having survived my turn as Bailli. The next event was at O-O Farms, where Adele Rugg was inducted as Maui Bailli, green ribbon and all. This was a real fun event with family style service, located at the 3400 foot level in Kula, is owned by two of the premier restaurants in Lahaina, and supplies them with their own organic produce. We also were given a guided tour of their operation and herb fields. We were shown the Farm layout, herb beds, greens, and an abundance of all the organic vegetables that are grown there, including the coffee bushes, from which they produce their own unique coffee blend. Whilst wandering among all these mouthwatering legumes we were sipping Champagne and were treated to a variety of delicious Hors d Oeuvres. At the inductions, Fred Hellekes, our Bailli Provincial, did the Honors with his usual flair. Adele Rugg was inducted as Maui Bailli, the first time we have a Lady as Bailli, and about time too. After that it was my privilege and honor to be elevated to Chambellan Provincial for Maui and the Big Island. Mahimahi en Papillote with Lemon grass started our dinner. The chefs spit roasted several legs of lamb over a huge cast iron wood rotisserie for many hours. When this was presented with a variety of vegetables, grown right here on the farm, it was simply a real down-to-earth experience. Kula Strawberry flan with papaya compote completed a great meal. Enjoying cigars and after dinner drinks, we watched the sun set over Wailea and Kahoolawe, truly a great ending to a delightful Chaîne event. Adele Rugg called on Chef James McDonald to introduce his staff, who received a standing ovation. Our Bailli then presented the chef with a Chaîne presentation plate. Our main effort for the rest of the year, and year to come, is to increase membership. All chapters Nationwide have seen a decrease in members due to the economic downturn. Our challenge is to add ten more members in 10

11 MAURICE NICHOLSON, Bailli Kauai/Oahu 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 46 members of Société Mondiale du Vin. We have a new slate of officers as of July 1, 2011: Dr. Maurice Nicholson, Bailli Mrs. Aida Paulin, Vice Chancelier-Argentier Ms. Kathy Stafford, Vice Conseiller Gastronomique Mr. Eric Leterc, Vice Conseiller Culinaire Mrs. Kathryn Nicholson, Vice Chargée de Presse Mrs. Kimi Matar, Vice Chargée de Missions Dr. John Magauran, Vice Echanson We owe an enormous debt of gratitude to our outgoing Bailli, Mark Monoscalco, who, along with Mirella and his outstanding group of officers, has been an inspiration to us all. They have provided us with many years of amazing events and wonderful memories. They organized and hosted the following events during the past year: Sparkling Wines from Around the World, Ka'Ikena Dining Room, Kapiolani Community College. 51 members and guests enjoyed an evening of education, great food, and of course lots of sparkling wine. Holiday Party, Halekulani. 62 members and guests were treated to an elegant black tie gala in the ballroom. Annual Business Meeting, Roy s, Hawaii Kai. 52 members and guests gathered to dine and review our corporate business. An Extraordinary Wine Dinner, Hau Terrace at the Halekulani. 24 members and guests had an opportunity to experience an exquisite meal designed specifically to pair with the extraordinary wines selected for this event. Our members continued their enthusiastic support for our regional and national meetings. The Kauai/Oahu Bailliage had very strong and active representation at our regional Assemblage on Maui in September, at the Chaîne des Rôtisseurs Grand Chapître in San Diego, California in October, and at the Société Mondiale du Vin National Meeting in Willamette Valley, Oregon in June. The first event under our new leadership will be on Saturday, August 13. This will be a Mondiale du Vin Summer Wines and Barbeque which will be our first attempt at a less formal and less pricey gathering. We are trying to balance costs through the year by having less expensive events as well as more elaborate ones. The annual Christmas party will be on December 18 at the Oahu Country Club and this will be formal. Among our other events, we will continue two Kauai/ Oahu traditions: the annual business meeting/dinner in March and the Extraordinaire dinner in May. We have a very good group of new officers with lots of enthusiasm and exciting ideas so we are looking forward to a great year. 11

12 THE MAGNIFICENT YOUNG SEVEN, Judith Kellogg Chargée de Presse Provinciale Hawaii/Pacific Is. On March 19, seven talented young chefs gathered at 6 am at the Culinary Institute of the Pacific at Kapiolani Community College for the Young Chefs Regional Competition. Culinaire Provinciale Kusuma Cooray had organized yet another impeccably coordinated event. Contestants needed to prepare a three-course meal, which had to include all the ingredients in a mystery basket, only revealed that morning. This year the mystery basket included lamb racks, whole tilapia, Kauai shrimp, fresh fennel, Hamakua alii mushrooms, artichokes, Asian pairs, hearts of palm, leeks, apple banana, jicama, and mizuna. Although only one of these young chefs would go on to represent the region in the national competition, they are all worthy of mention, since they represent the best of our culinary future. Robin Abad s training started at 14 in the culinary program at Farrington High School, and continued at KCC. His talent in the kitchen has nurtured his passion for travel, and he has worked in Japan, Australia, and Maui. Presently, he is at the Halekulani. With his adventurous spirit, it is no surprise that his culinary tastes are eclectic. He would like to have a small restaurant where he can cook whatever sounds good that day. Leimomi Acia was fascinated by the magical qualities of cooking as a child. She loved to see how a variety of separate ingredients coalesce into something unique. She works at Flapper, an organic restaurant in Paia, Maui, a place where community spirit is emphasized. She especially brings her imaginative and experimental perspective to her passion, which is bread making. Jose Arambula comes from a culinary family, where his dad was a Marine chef. His upbringing in Japan has made a significant contribution to his tastes. He would love to have a small, Japanese style restaurant that would feature French- Japanese fusion dishes. He has honed his skills at the Four Seasons on Maui, and at present is at Bistro Casanova. For Randy Bangloy, culinary blood runs in the family. His father was a professional chef, his brother is a corporate sushi maker at Roy s, and his younger brother is a supervisor at Genki Sushi. So, no surprise that a dream would be to have a family Japanese style family restaurant. He is proud that he started young, as a dishwasher, and worked in just about every kind of station, and is now working at Roy s in Ko Olina. (continues...) 12

13 THE MAGNIFICENT YOUNG SEVEN, continues... Jason Ichiki, executive sous chef at Roy s in Waikiki, is already an accomplished professional whose roles run from supervising the line to creating menus. He would love to be Roy s executive chef one day. He especially appreciates working with local produce and fusion cuisine. Keaka Lee s passion for cooking diverted him from his biology studies at UH. He has already proven his talent by being a member of the 2009 KCC team that took first place in the national American Culinary Federation competition. He now works at Alan Wong s, but would like to own a small restaurant featuring fresh, local island foods. Andrew Rose came to cooking through scuba diving. Introduced to the underwater world by a friend, he began spear fishing and then needed to learn how to cook his fresh catch. So the passion was ignited. He loves working with very fresh local ingredients, so working at I O on Maui is a good fit, since it has its own organic farms to supply its produce. He especially likes Mediterranean and Latin American styles. The competition spectators envied the judges, who enjoyed an array of tastes and textures created by these creative young chefs. It was a tough call, but Robin Abad emerged as the winner who represented our region in the national competition. Congratulations to all for a job well done! Members of the Hawaii/Pacific Islands with Echanson Provincial of South Africa Monty Friendship and Rona Friendship 13

14 CHAÎNE CONNECTIONS, Robert Lee, Jr., Bailli Provincial Honoraire Hawaii/Pacific Islands It has been a pleasure to be a member of the Chaîne since 1973 and to have been appointed Bailli Provincial for the Hawaii/Pacific region in years past. I look forward to a bright future for our region, but looking to the past reminds me of the friends we have the opportunity to meet when we travel, nationally and abroad. On our recent trip and cruise, which I call Tremor, Tsunami, Temples, and Taj, I met several Chaîne members at hotels, restaurants, and on the cruise. Enroute to Narita airport in Tokyo, our flight changed course, having to fly south to refuel at Yakua Air Force Base because of the tremor and tsunami that had just occurred in northern Japan. Instead of going directly to Singapore from there, we were diverted to Osaka and Beijing before finally meeting our ship, the Crystal Serenity, in Singapore. There we boarded the ship to cruise the Indian Ocean, stopping at various cities to visit the sights, including several temples. We stayed at hotels managed by the Taj Company, whose properties were under strict security due to a terrorist attack several years ago that killed several workers and guests. When at the Lake Palace Hotel we met Richard Bickman, General Manager of all the Taj hotels and a former Mumbai Chaîne member. He then arranged several dinners for us at Chaîne restaurants, with Chaîne plaques on the walls. Richard is from Hawaii, so when President Obama stayed at the hotel, he gave the President a very thick pikake lei, Hawaiian style. Upon his departure, Obama waved the shaka sign at Richard. Regarding national issues, the Chefs Militaire Society needs to become more active, with more publicity needed in the various bailliages that are in cities where there are military bases, hospitals, camps, and posts. The military membership fees and dues have to be sent partially to Paris, as do our regular membership fees. A seal or logo has been designed for this third sub-organization of the Chaîne. 14

15 MIRELLA MONOSCALCO, Vice Conseiller Gastronomique Honoraire Kauai/Oahu delicious pinot noir. The following day we toured Stoller winery in a beautiful setting of rolling The festivities continued for the twelve Hawaii members as we visited Eyrie Vineyards, one of the first wineries in NATIONAL MONDIALE MEETING WILLAMETTE AND BEYOND An even dozen Société Mondiale du Vin members from Hawaii stormed Willamette Valley, Oregon to explore local wineries and to cheer for David Castleberry, the winner of the Hawaii/ Pacific Young Sommelier competition, in the national finals. The National meeting festivities began with a tasting of local wines and food. It was a great opportunity to explore what the area had to offer in one setting. Dinner was at the elegant Domaine Serene, one of our favorite wineries, where we sampled wild boar with dried figs and venison loin served with red currants and both served with a hills and vineyards. It was wonderful to renew old friendships and share the harmony of the table at Dundee Bistro and then we were off to visit Penner Ash wine cellars, a small producer focusing on pinot noir in the Northern Willamette Valley. That evening the gala dinner at the Allison Inn was all farm to fork foods such as duck breast with foraged mushrooms, roulade of pork with Swiss chard, and lamb with arugula pesto served with another wonderful selection of pinot noirs. During dinner we enjoyed composing and singing new verses for the Mondiale song. We were all happy to see Ian Cauble, young sommelier from the Pacific Northwest, win the competition. the area whose wine placed in the top ten pinot noirs at the Olympiades des Vins in Paris! After a few more days of wine tasting, dinners and golf, all twelve of us were off to Sedona, Arizona to celebrate Honolulu Vice Chancelier- Argentier Honoraire, Mike Paulin s 70 th birthday, with another six members from Hawaii who met us. A regional dinner of the seasons at Red s prepared by Chef Rôtisseur Ron Moler was a great way to celebrate a birthday! Dinner the following evening at Rene s, whose Executive Chef Walter Paulson is a Chaîne member, was another incredible experience. A jeep tour, hiking, river sliding in Oak Creek Canyon, more golf, and a visit to the meteor crater filled our days together. A steak barbecue prepared by all of us the last evening was a great way to end the incredible Chaîne journey that we all shared. 15

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17 Calendar August 13, 2011 Mondiale Summer Wine Pairings Contact Maurice Nicholson August 20, 2011 Mehfil, An Indian Themed Celebration Contact Sid Lee September 9, 2011 Hawaii/Pacific Islands Assemblage Dinner Gala and Inductions Leahi Club, Sheraton Waikiki Contact Sid Lee October 19 23, 2011 United States 50th Anniversary Grand Chapître, Buckhead, Georgia Contact National Office (973) December 3, 2011 Honolulu Christmas Dinner and Induction, Halekulani Hotel Contact Sid Lee December 18, 2011 Kauai/Oahu Holiday Gala, Oahu Country Club Contact Maurice Nicholson December 2011 Maui Christmas Dinner Contact Adele Rugg (808) December 2011 Big Island Christmas Dinner Contact Robert Crudele (808) (808) March 31, 2012 Young Chefs Competition, Culinary Institute of the Pacific Contact Kusuma Cooray For the Current Schedule: bailliages2.chaineus.org/hawaii/ CurrentCalendarHPI.html Regional Webpage: Contributors JUDITH KELLOGG, ROBERT LEE, FRED HELLEKES, KUSUMA COORAY, PATRICK OKUBO, WERNER BOETTNER, SID LEE, MAU NICHOLSON, MIRELLA MONOSCALCO, AND BRUCE LIEBERT Editors JUDITH KELLOGG AND BRUCE LIEBERT Contact Webmaster Bruce Liebert with updates for events: or (808)