When a butterfly flaps its wings, does it produce an effect that can be experienced across the world? The Monterey Bailliage believes it does.  At California’s Central Coast, on the Monterey Peninsula, in addition to a very diverse culinary community, every year the annual migration of Monarch butterflies brings thousands of butterflies to the Monterey Peninsula, where they rest & congregate amongst the eucalyptus trees, drinking the nectar of local milkweed plant as a stopover on their 1000 mile annual migration from Mexico to Canada.  And like the “Butterfly Effect,” members of the Chaîne all over the world gathered to commemorate the Chaîne’s annual transcontinental celebration of exquisite food, fine wine, in the expression of the Art of the Table to celebrate World Chaîne Day.

As part of this tradition, the Monterey Bailliage held their dinner on April 22,2023 at Grasing’s Restaurant in downtown Carmel-By-The-Sea, CA.  Bailli Glenn Hammer welcomed the guests to the Bailliage’s first assemblage of the year and introduced Grasing’s Owner Maître Rôtisseur Kurt Grasing and his talented executive Chef, Vice Conseiller Culinaire Honorair Cal Stamenov, who provided guests a delectable six course menu featured for the evening’s faire. 

The Bailage members were welcomed with glasses of Legras and Haas Brut from Reims, France.  The menu began with an Amuse Bouche of Prosciutto de Parma, which was served on a toast accompanied by a beautiful, springtime French butter, a simple, elegant and wonderful start.  As an appetizer, a perfectly poached Alaskan Halibut enveloped in a basil-buttermilk nage with fennel, clams, and lobster set the stage for the remaining courses and was accompanied by a Ladoucette Pouilly-Fume’ 2020.  A tender Liberty duck breast, cradled upon a bed of fava beans, fresh spring peas, and ethereal, hand-made braised greens raviolis, accompanied the second course.  Of note, and in pure Chef Stamenov fashion, a beautiful black truffle sauce with hints of petite medallions of foie gras, elevated this second course, which was beautifully paired with a Landmark Vineyards Pinot Noir 2019 from the local Santa Lucia Highlands.  A tender, red-wine braised veal Osso Bucco accompanied by local shiitake risotto, roasted root vegetables, and a whipped horseradish crème fraiche was followed by a delicious Swiss Cheese course of savory Moser Screamer and Tete de Moine cheeses.  Finally, a warm, red raspberry tart with a luscious Meyer Lemon ice cream concluded the very memorable meal. 

One of the very special traditions of the Monterey Bailliage during this annual event is that its members bring magnums from their own wine collections to share with one another.  As the wine flowed, members visited amongst the neighboring tables, and generously shared the magnums of wine which had been brought by members from their personal collections.  Bailliage members also celebrated Vice Chancelier-Argentier Mark Burger’s induction into the Mondale by Bailli Glen Hammer and the elevation of Erin Dotson to Chargee de Presse. The evening’s special wines, exceptional food, and as always—the friendship of Monterey’s Bailliage members themselves—rounded out a truly memorable and celebratory fine dining experience befitting of World Chaîne Day 2023.  Wishing all Chaîne members across the globe a very memorable World Chaîne Day.