Monterey Bailliage Celebrates the Holidays

surrounded by Local History & Culinary Classics

The Monterey Peninsula Bailliage of the Chaîne des Rôtisseurs held their Holiday Gala Dinner and Induction Ceremony on Sunday, December 15, at Portola Hotel & Spa at Monterey Bay. The hotel dating from the 1970s, sits where the city of Monterey, California’s first capital was founded and yards from Monterey’s Old Fisherman’s wharf constructed in 1840.

Holiday merriment began with a reception in the lobby which set the tone for the evening’s theme of food and wine classics. 2016 Brut Rosé Champagne from Louis Roederer greeted members and guests as they mingled all dressed in their festive holiday black tie attire. Sounds of harp music played by Julie Alexander filled the air and provided a perfect background for enjoying Ossetra Caviar White Sturgeon Tobiko in a traditional preparation with crème fraiche on buckwheat blinis along with Foie Gras on a red wine poached pear, port wine reduction toasted brioche and a Classic Prawns Sauté Station.

At the ringing of the bell, the group was summoned to the induction ceremony conducted by Rufus Cressend - Chancelier des Etats Unis del Amerigus and Robert Cugini -Bailli Provencal Northwest along with Monterey Peninsula Bailli Glenn Hammer, Chambellan Provincial. Honored Guests this year included Cheryl Kenny, Bailli Provencal Southwest; Steve Gross, Argentier des Unis Del Amerigus Honoraire; Visiting Baillis included Michael Kalkstein, Bailli Hillsborough; Jeroen Gerrese, Bailli Sacramento; Ron Fenolio, Bailli Napa-Sonoma and Jay Marshall, Bailli San Francisco

Members inducted to the Monterey Peninsula Bailliage were Gerard Mattimoé, Chevalier; Martha Hertelendy, Dame De La Chaîne; John Turner, Maître De Hôtelier and Estevan Jimenez, Maître Rôtisseur. Promotions included Jay Marshall as Bailli San Francisco, Sarah Peyser to Chargée De Presse; David Lurie as Officer Maître Hôtelier & Commanduer Gold; Ann Andros - Commander Gold; Dennis LaVett - Commander Gold and Greg Quiring, Commanduer Silver. Silver Stars were award by Bailli Provencial Robert Cugini to Ron Fenolio, Bailli Napa-Sonoma and Michael Kalkstein, Bailli Hillsborough for outstanding support to the Chaîne and the building of their Bailliages.

Executive Chef Carl Ashurst’s mastery of gastronomy was on full display as he constructed the ‘Evening of Classics’ menu as a harmonious array of flavors, featuring exquisite dishes crafted with the finest local and seasonal ingredients, each paired with wines chosen by to complement the culinary experience as the members were serenaded by Julie Alexander String Trio.

Dinner began with an amuse bouche of Kumamoto Oysters with mignonette, shallot, sweet pepper, sherry wine, and lemon paired with the 2021Goldtröpfchen Kabinett from Julian Haart. Next the classic Lobster Thermidor with Cognac Cream was accompanied by 2020 Chassagne-Montrachet from Louis Jadot. A sumptuous second course of Duck Confit with blackberry coulis, blackberries, whipped popcorn cream, and carrot puree paired perfectly with the 2019 Chambolle-Musigny from Louis Jadot. Crowning the main courses was Beef Wellington with wild mushroom duxelles, demi-glace, vegetable confetti matched with 2010 Chateau Guadet, Grand Cru Classé, Saint-Émilion

As the evening progressed, a brief interlude ensued with Monterey Peninsula member Myles Williams, Maître de Table Restaurateur Commandeur, formerly of the folk singing group New Christy Minstrels, who sang holiday songs to the spellbound the crowd and complimenting the gala mood. A repose that gave diners an opportunity to venture beyond the company of their own tables and mingle.

With diners back at their tables, a cheese course featuring local Carmel Valley Creamery Cheeses included a Cow's Milk Fromage Blanc with Garlic &Fine Herbs, Fresh Chevre Plain Goat Cheese, and Raw Cow's Milk River Day balanced with honeycomb, granny smith apples, multigrain cracker, and baguettes from locals’ favorite Ad Astra bakery providing a perfect backdrop for a Cabernet Sauvignon from Hidden Vineyard, Topel, 2004. Espresso martinis brightened the finishing sweet note, a dessert course of House Made Truffles, Key Lime Mousse, and Tiramisu Shots.

As member finished dessert, Bailli Glenn Hammer presented a Chaîne shield to Chef Carl Ashurst and a special thanks to the Monterey Peninsula Bailliage Officers, Mark Burger, Vice Chancelier-Argentier; Joseph Violi -Vice Conseiller Gastronomique; Greg Quiring, Vice Echanson; Duncan McCarter, Vice Chargé De Missions and Sadie Peyser, Vice Chargée de Presse for all that they do throughout the year.

The evening concluded on the outdoor terrace overlooking the moon rise on the Monterey Bay harbor with after dinner drinks and cigars. A light ocean breeze carried the scent of saltwater, adding an extra layer of charm to the ambiance finishing another extraordinary evening for the Monterey Peninsula Bailliage.