The Art of the Table

THE ORIGIN of the “Art of the Table” is often credited to the court of King Louis XIV of France, which elevated and refined the culinary arts to a whole new standard of fine dining.  It is in this same tradition, adapted to modern day sensibilities, that the Monterey Peninsula Bailliage celebrated “World Chaine Day 2022” on 23 April 2022, with members from the near by

San Francisco Peninsula and Sacramento Bailliage.

Grasing’s Restaurant, which is located in the heart of downtown Carmel-by-the-Sea, CA was the host venue for the annual assemblage.  Bailli Glenn Hammer welcomed the 42 guests to the Baillage’s second event of the year and introduced Grasing’s reknown Chef, Cal Stamenov, who provided the guests with a overview of the delectable six courses featured for the evening’s dinner.  Echanson Greg Quiring highlighted the wines specifically paired for each course and provided an elegant description for each selection.

The Bailliage members were welcomed with glasses of J. Charpentier Champagne Brut Reserve.  The menu began with an Amuse Bouche of Swank Farms Chilled Carrot soup, which was accented with crème fraiche and micro chervil, which provided the perfect amount of acidity and herbaceousness to the earthy and subtly sweet carrot soup.  A Maine Diver Scallop “Wellington” followed; every element of the “Wellington” was expertly seasoned and prepared from the perfect puff pastry, the succulent scallop, the hint of foie gras, where the flavors were beautifully married to the Carmel Valley chanterelle duxelles, and lastly all enveloped in a luscious French Black truffle and Chardonnay sauce, which was so exquisite, guests could have eaten it alone with just a spoon. The 2016 Laurent Ponsot from Meursault expertly complemented this exquisite dish.  The scallop was followed by tender Liberty Farms Duck Breast and beautifully roasted peas and carrots in a caramelized shallot sauce, which was perfectly accompanied by a 2011 DuMol Pinot Noir with its alluring notes of cherries.  If there could be a second “piece de resistance,” of this meal—given the first was assuredly the “Wellington” —the second was the beautifully marbled and tender Wagyu Beef which was served with an outstanding fava bean anglotti.  As one would expect of such an elevated and exquisite culinary experience, there were no traces of wagyu or agnolotti left on any plates, as Bailliage members savored every morsel.  A savory goat cheese terrine and Strawberry Fantasia concluded the very memorable meal. 

One of the very special traditions of the Monterey Peninsula Bailliage during this annual event is that members bring magnums from their own wine cellars to share with each other.  As the wine flowed, members also shared stories of the wines they had brought as well as their experiences as Bailliage members over many years.  Some of the most notable vintages included a 1978 Chateau Margaux and a 1982 Robert Mondavi Cabernet Sauvignon, which were generously shared by the

Bailliage members from whose personal collections they originated.  These special wines, exceptional food, and as always—the company of Monterey’s Bailliage members themselves—rounded out a truly memorable and celebratory fine dining experience befitting of World Chaine Day 2022.