A Holiday Chaîne Reaction

Monterey Peninsula Bailliage Holiday Gala and Induction 2022

The holidays are a special time for friends and family to reconnect; spend quality time together; and eat, drink and be merry. On Sunday, December 11^th, 2022, the Monterey Peninsula Bailliage celebrated their annual holiday gala and induction at the beautiful Monterey Plaza Hotel and Spa, located on Cannery Row, overlooking the Monterey Bay. 

The evening began with an induction of five new Chaîne de Rôtisseurs members, two Mondale members, and the elevation of three of its members to officers.  There was also a special acknowledgement for the nine members who have been part of the Chaîne de Rôtisseurs for 40 years or more.  Additionally, Grand Commandeur and Monterey Bailliage founding member Officier Maître Rotisseur Pierre Bain’s wife Marietta, was inducted as a Dame de la Chaîne in recognition for her many years of service to the Bailliage.  Of note, the Monterey Peninsula Bailliage is one of the few nationwide that has as so many members, who have been part of the Chaîne for over 40+ years.

The impressive number of these loyal Bailliage members, and the annual induction of new members—who have been inspired by current members to join the Chaîne—is a testament to the environment which Bailli Glen Hammer and his predecessors have cultivated for the Monterey chapter over many years.  Thus, for the Monterey Bailliage, the Chaîne is not just a special food and wine club, it’s a family.  As such, the Bailliage and Bailli Provençal Robert Cugini happily celebrated Bailli Hammer’s significant and longstanding contribution, as he deservedly received the International Silver Award for Excellence, a prestigious award that has only been given out twice in the U.S.

After the induction, guests dined on an exquisite five course meal created by Chef Michael Rotondo.  The reception began with Lobster Spring Rolls, Twice Baked Sunchokes, Flannery Beef Tartare, and Smoked Salmon.  Dinner began with a delightful amuse bouche of Diver Sea Scallops in a Blood Orange Sabayon; followed by local Black Cod, creamed leeks and Gold oysters; a dry aged Corvus Duck Farms duck with Black Truffle and “Foie Gras”; and a coffee rubbed Bison tenderloin and bone marrow, the tenderness of which would have rivaled any of the best filet mignons.  A cheese plate followed the main courses, and a chocolate tarte with passionfruit ganache and dulce de leche was the finale in this euphonious symphony of haute cuisine.  Of equal import, the wine and champagne selections were artfully paired alongside each course, to include a La Douchette Comte La Fond Sancerre, a 2022 Fourchanme Domaine de Chanetmerle Chablis Premier Cru, and a very special 2005 Chateau Lynch-Bages. 

Throughout the evening, music by the Kenny Stahl Trio added to the ambience.  The evening concluded with each guest receiving a beautiful Chaîne de Rôtisseurs embossed memento to remember the spectacular evening. 

Bonne Annee and Viva la Chaîne!