The Monterey Peninsula Bailliage of the Chaîne des Rôtisseurs held their annual Holiday Induction Gala on Sunday, December 17, at The Beach and Tennis Club in Pebble Beach, California. Overlooking Carmel Bay and the famous 17^th hole at Pebble Beach Golf Links, the Club is one of the premier dining rooms on the Monterey Peninsula.  The Club’s rich history spans over 90 years getting an early start during Prohibition when it was used as a “retreat’ for guests for the Lodge at Pebble Beach.

The evening’s festive tone was set with a reception on the terrace overlooking the pristine waters of Stillwater Cove, providing guests with a mesmerizing view of the sun setting over the horizon. The music of John Sherry greeted members and guests, dressed in their most glamorous attire. All were welcomed with a glass of Champagne Laurent Perrier Brut Rosé which perfectly complemented Miyagi oysters, triple crème brie, mini ahi ceviche tacos, and petit vegetable wellington.

At the ringing of the bell, the group was summoned to the induction ceremonies, in the dining room, surrounded by windows that granted views of Carmel Bay. Along with Glenn Hammer, Bailli Monterey Peninsula, this year’s ceremony had the added gravitas was presence of many Baillis from other Bailliages including Robert Cugini - Bailli Provencal Northwest, Cheryl Kenny - Bailli Provencal Southwest, Dr. Lynne Brown, Bailli Silicone Valley, Michael Kalkstein - Bailli Hillsborough, Paul Campbell - Bailli Scottsdale,  Jeroen Gerrese - Bailli Sacramento,  Ron Fenolio - Bailli Napa/Sonoma, Marcia Strifkeler - Bailli San Francisco. Mark Burger - Vice Chancelier-Argentier, was presented with the Silver Star for his outstanding service to the Bailliage by Glenn Hammer Chambellan Provincial & Robert Cugini, Bailli Provincial Pacific Northwest. One of the exciting highlights of the evening was the formation a chapter of the Société Mondale du Vin for the Monterey Peninsula Bailliage. 

As congratulations were shared with the new inductees, the group was serenaded by the Monterey String Quartet. The meal that followed reminded all why we are so proud to be members of our Bailliage and why so many others join us at the holidays. The dinner unfolded as a culinary journey crafted by Executive Chef Elias Lopez, each course a masterpiece showcasing his artistry of gastronomy. The menu was a symphony of flavors, featuring exquisite dishes prepared with the finest local and seasonal ingredients, paired with carefully selected wines from the Bailliage’s cellar. 

Guests began with an amuse-bouche of red pepper-carrot soup, which was accented by 2019 Bernardus Rosé from Provence, France. The next course, Chilean Sea Bass, accompanied by  2018 Alex Gambal Puligny-Montrachet Les Enseigneres had diners exclaiming it was one of the best fish dishes they had ever eaten.  A seared duck breast was next, perfectly paired with 2012 Gevrey Chambertin Domaine Pierre Gelin, which was followed by crossed sliced tenderloin with braised Oxtails & Brussel sprouts served with 2004 Château Haut-Brion Graves. An array of assorted cheeses highlighted by 2018 Cabernet Sauvignon from Far Niente Napa Valley in Magnum, before dessert of a chocolate duet of Caramelized Blonde Chocolate Pot de Creme and Fuji Apple Cheese Cake under a salted Carmel Sauce Blanc accompanied by a 2015 Château Rieussec Sauternes rounded out the evening. 

As the evening progressed, Myles Williams, Maître de Table Restaurateur Commandeur, formerly of the folk singing group New Christy Minstrels, sang holiday songs to the spellbound group and complimenting the gala mood.  

To conclude the evening, the group moved to the outdoor terrace overlooking the moonlight on Stillwater Cove for after dinner drinks and cigars. The ocean breeze carried the scent of saltwater, adding an extra layer of charm to the ambiance to an exceptional evening celebrating the Art of the Table.  

A special thanks to the Monterey Peninsula Bailliage Officers, Glenn Hammer – Bailli, Mark Burger - Vice Chancelier-Argentier, Joseph Violi -Vice Conseiller Gastronomique, and Greg Quiring -Vice Echanson, Duncan McCarter – Chargee de Missions, for all that they do throughout the year. Many thanks to the outstanding crew at the Beach Club who helped to make the evening so memorable.  We extend special appreciation to Barry Peterson, Vice President Events, Julie Bullas, General Manager Beach & Tennis Club, and Executive Chef, Elias Lopez. 

 Sadie Peyser, Chargée du Press