Photos and Menus

Buffalo Bailliage Chaîne des Rôtisseurs

Rosé and Roses at the Twentieth Century Club
Passed Hors D’Oeuvres
Rose-water Poached Shrimp- Saffron Gremolata
Grape, Dill, Caviar
Plum, Prosciutto, Brie
Concord Grape, Gorgonzola Mousse
Maurice Bonnamy Crémant de Loire Brut Rosé
Beaumatin Méditerranée 2018

Traditional Turkey
Airline Turkey, Herbs, Butter, Rosemary Olive Rolls
Roasted Wild Mushrooms, Grilled Sweet Potato Anna

Rose-water Poached Salmon
Kale, Fennel, Lack Rice Cake, Cardamom

Spiral Ham -Leek Soufflés, Heirloom Carrots

Wines for Pairing and Comparing
Domaine La Suffrene Bandol Rosé 2018
Mulderbosh Rose
Hahn SLH Pinot Noir 2017
Le Chant du Soleil Tavel

Dessert
Chocolate Cake Pops ~ Fruit Tarts ~ Orange Madeleines Tiramisu Cream Puff ~French Macaroons ~ Linzer Tarts

White Chocolate Pumpkin Cheesecake &
Rose Champagne Glaze
Jaboulet Muscat de Beaumes de Venise 2014

Inniskillin Menu

Niagara Tomato Salad
Ontario Buffalo Mozzarella | Garden Basil | House Cured Guanciale
Arugula
Reserve Sauvignon Blanc

Roasted Atlantic Salmon
Local Corn Risotto | Cold Water Shrimp | Wild Mushrooms
Wilted Kale
Reserve Pinot Noir

Rhubarb Short Cake
Vanilla Scone | Quiet Acres Rhubarb | Rhubarb Granita
Strawberry Mousse
Cabernet Franc Icewine
Vineland Menu
1st Roasted Pepper Bisque
Crème Fraiche
Kale Pesto
Crisp prosciutto

2nd Chilled Shrimp
Charred Corn Salsa
Southern Fried Chicken Skins
Alabama White Sauce

3rd Ontario Lamb Loin
Tabbouleh
Zaatar Aioli
Fried Chickpeas

Intermezzo

4th Dry Aged Striploin
Elizabeth Bleu
Mustard Spaetzle
Niagara Mushrooms

5th Roasted Peach Tart
Maple Bourbon Gelato
Pecan Praline
Miso Caramel

Flight of Wine with each Course
Chardonnay Unoaked 1st course
Semi-Dry Riesling
Continued...
Booking: 13931 VINELAND ESTATES WINERY
Pinot Meunier Elevation Cabernet Vidal Icewine

PELLER ESTATES
Icewine Compressed Watermelon, Aged Balsamic, Fresh Basil
Pork Belly, Niagara Fruit Preserve
Salmon Gravlax, Preserved Lemon, Fried Capers

Ontario Shrimp Niçoise
Green Beans, Quail Eggs, Cherry Tomatoes, Young Potato, Chive Dressing

Summer Soup
Grilled Tomato and Leeks, Spicy Oregano

Pan Seared Halibut,
White Balsamic Lentils, Lobster Romesco, Scallions, Baby Bok Choy

Fire Roasted Ontario Beef Ribeye
Smoked Pommes Purée, Hen of the Woods, Summer Squash

Icewine Chocolate Ganache
Chocolate Oatmeal Crumble, Berry Coulis, Basil Gel

Menu
Passed Hors D’Oeuvres
Argyle Brut 2014
Honig Napa Sauvignon Blanc 2018

Eggs Benedict
Quail Egg, Ham, Caviar, English Muffins
Argyle Brut 2014

Bidwell Basket
Celebration of Local Fall Crops
(Sourced from Bidwell Farmers Market)

Coal Roasted Sturgeon
Pumpkin Mole, Sea Lettuce, Gochujang
Teeter Totter Chardonnay Napa Valley 2016

Rabbit Tortellini
Turnips, Cranberries, Brussels Sprouts,
Chestnuts, Sunchoke Milk Froth
Rombauer Vineyards Zinfandel 2016

Coffee Rubbed Veal Loin
Red Cabbage Purée, Heirloom Beans,
Fall Greens, Mustard Jus
Calera de Villiers Pinot Noir 2010

Valdeon Blue Cheesecake
Concord Grape, Walnut, Nasturtium
Ojai Vineyards Grenache John Sebastiano Vineyard 2014

Sticky Toffee Pudding
Goat Milk Caramel, Peanut Crunch,
Yogurt Sorbet
Far Niente Dolce Late Harvest

Rosé and Roses at the Twentieth Century Club...
Might Rosé be the Perfect Holiday Pairing Wine?!

Passed Hors D’Oeuvres
Rose-water Poached Shrimp- Saffron Gremolata
Grape, Dill, Caviar
Plum, Prosciutto, Brie
Concord Grape, Gorgonzola Mousse
Maurice Bonnamy Crémant de Loire Brut Rosé
Beaumatin Méditerranée 2018

Traditional Turkey
Airline Turkey, Herbs, Butter, Rosemary Olive Rolls
Roasted Wild Mushrooms, Grilled Sweet Potato Anna

Rose-water Poached Salmon
Kale, Fennel, Lack Rice Cake, Cardamom

Spiral Ham -Leek Soufflés, Heirloom Carrots

Wines for Pairing and Comparing
Domaine La Suffrene Bandol Rosé 2018
Mulderbosh Rose
Hahn SLH Pinot Noir 2017
Le Chant du Soleil Tavel

Dessert
Chocolate Cake Pops ~ Fruit Tarts ~ Orange Madeleines Tiramisu Cream Puff ~French Macaroons ~ Linzer Tarts

White Chocolate Pumpkin Cheesecake &
Rose Champagne Glaze
Jaboulet Muscat de Beaumes de Venise 2014

Fine Food and Great Art- Buffalo Chaîne “LOVE”s Robert Indiana!
Helen Cappuccino, Chargée de Presse Provinciale NE

Forty fortunate foodies, Buffalo Bailliage members and their guests, enjoyed a rare opportunity for an after hours private tour of the internationally regarded Albright Knox Art Gallery with a private tour of the last exhibit of Robert Indiana’s work organized before his recent passing. Widely known for his iconic and ubiquitous “LOVE” sculptures, he also created many similar pieces for “EAT” and “FOOD”- a perfect pairing for us tonight. Executing the culinary arts of the evening was Buffalo Chaîne favorite and recent winner of a “Beat Bobby Flay” episode, Vice Conseiller Culinaire Chef Mike Andrzejewski. A true original himself, Chef brought his extreme talent and creativity to bear featuring an internationally styled and seafood focused menu. Our tour focused on not only “LOVE” but the 1-0 numerical pieces- with each primary number boasting a particular significance- 1=birth or self, 2 =love and infancy, 3=childhood, 4 adolescence, 5= prime of life, 6= maturity and his father, 7=early autumn, 8=autumn, 9=danger,0=death. The favorite room was a sculpture garden in the AKAG historically landmarked building from the Pan-American exhibition, which featured marble renditions of “LOVE” in several languages and an “EAT” “HUG” “DIE” “ERR” brightly flashing installation on one of the walls. Following the tour, guests enjoyed passed hors d’œuvres in the beautiful sculpture court on an exquisite summer eve. Once seated, course after course and pairing after pairing delighted the attendees. All departed feeling sated and educated with new friends and a new appreciation of one of the Twentieth Century’s most iconic American artists.

Buffalo Club Reunites Generations of Culinary Greatness
Written by Helen Cappuccino Chargée de Presse Provinciale, Bailli of Buffalo

Many moons ago VCC Honoraire Emil Rinderlin made an impression on Buffalo Club’s now Executive Chef Kevin Sippel, when he was just starting in kitchens. Now Chef Sippel and his team of professionals prepared a resplendent feast for us at the storied Buffalo Club, club to three US Presidents. For the last 25 years, Chef Sippel has studied culinary arts throughout Europe and the US, at worked in the kitchens of Manhattan’s Alto and L’Impero (when it earned it’s third star), the Italian Wine Merchants' Studio del Gusto and then an Esquire Magazine’s Best New Restaurant.

Following a sparkling reception, the sold out 50 guests gathered for our 63rd induction. Greg Bernas was elevated (Officier), Sharon Osgood (Officier Commandeur), Michael Hess (silver Commandeur). We welcomed two members back- Aaron LaMarca (Chef Rôtisseur), James Oliver (Maître Rôtisseur), and also new members Chevalier Dr. Francisco Hernandez Ilizalito, Dame Molly Anderson and Chevalier Dr. Andrew Marc Tetro. Share the Chaîne pins were given to Jackie Cappuccino, David Eifrig, Zair Fishkin, Elizabeth Griffiths, Dorothy Johnston, Dave Schutte, and Therese Vita. We then enjoyed an extraordinary eight course dinner. Just prior to dessert, Echanson Provincial Andy Cappuccino led Vices Echansons Bill Collins, and Sharon Osgood and Bailli Honoraire Bob Leighton in welcoming “Paco” Hernandez and Marc Tetro into Mondiale. The evening ended on a truly special and sentimental note. VCC Hon Emil Rinderlin rose to praise Chef Sippel. Normally reserved, Chef was effusive in his comments , praising both Chef Sippel and his staff for an evening that rivaled those at Michelin starred restaurants. Many people were moved to tears by the heartfelt and true accolades.

There are No Borders: Beijing, Bordeaux, Buffalo and Toronto Chaine Members are Joined by Passion
Helen Cappuccino Chargée de Presse Provinciale NE

Chaîne Bailliages in Buffalo and Toronto resurrected an old tradition of shared summer events for our 2nd Annual Niagara on the Lake event on August 11th, 2018. And just as last year our reach went well beyond our North American friendship, with attendees from London, and the Caribbean, this year we welcomed attendees from not only Toronto and Buffalo, but also France (Bordeaux) and Beijing!!! This sold out event allowed 40 members to converge on Peller Estates for a sun-soaked outdoor patio reception, followed by dinner in Peller’s Barrel Cellar Room. Peller’s restaurant has gained recognition as the leading dining destination in Niagara-on-the-Lake, receiving the CAA Four Diamond rating, Three Stars in Toronto Life magazine, the Golden Plate Award from Le Clefs d’Or as well as being recognized with Zagat’s highest rating for food – “Extraordinary”. The winery was delighted to receive the prestigious honor of being awarded Canada’s Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London, UK. Our culinary maestro for the evening, Chef Jason Parsons, brought extraordinary credentials to Peller- his resume boasting six Relais & Châteaux properties, two Michelin Star restaurants and numerous Leading Hotels of the World destinations. Parsons completed stages with renowned chefs Charlie Trotter in Chicago, Albert Roux in Amsterdam and Gordon Ramsay in New York City. His resume includes stops all over the world and also seven years on a popular Canadian daytime talk show, as well as an award for Best English Language Cookbook. He was also an invited chef to the James Beard House in New York. About our dinner he said, (I focus) “on featuring the local riches of Niagara-on-the-Lake, as well as the wines of Peller. “I am eager to continue our constant pursuit of excellence, I am excited to further develop one of Canada’s most talented culinary teams and continue my passionate journey of awakening the palate with the art of pairing wine and food.” And the preparations this evening were a culinary adventure exploring the natural affinity between wine and food in a personalized five-course menu while exploring the pairing of Peller Estates premium VQA wines. The focus was inspired by seasonal local farm-driven cuisine. Each course featured a Peller wine, and many of the preparations prominently featured ice wines. After the reception on the patio that scorching summer day, guests were guided into the 10Below Ice Lounge- a tasting room entirely constructed of 13,000kg of ice- ice walls, ice shelves, ice bar, ice chandelier. Although parkas were available to ward off the cold, the freezing temperatures were a welcome relief to the heat of the day. In the Ice Lounge, guests enjoyed a reserve ice wine tasting. Dinner followed, with Chef Jason Parsons frequently presenting information about his preparations and the sourcing of the ingredients. New friendships were forged, promises for future events were made as the very special USA/Canada Chaîne Camaraderie deepened and added new alliances with Bordeaux and Beijing. Everyone departed with special pins commemorating the event.
Hors D’Oeuvres
Peller Ice Cuvee

Icewine Chicken Liver Parfait
Ontario Strawberries, White Balsamic,
Nasturtium Leaves, Candied Ginger
Ice Cuvee Classic Signature Series

Ontario Shrimp Dumpling
Scallop Carpaccio, Sea Asparagus, Lobster Fume
Signature Series Sauvignon Blanc 2015

Confit Oceanwise Tank Raise Salmon
Lentils, Preserved Lemon, Blondie Endive, Asparagus
Private Reserve Chardonnay 2016

Veal Ribeye
Niagara Peach, Corn, Veal Bacon, St Honore Cheese
Private Reserve Pinot Noir 2016

Almond Milk Panna Cotta
Cabernet Franc Icewine Berries, Fresh Lemon Balm
Signature Series Riesling Icewine 2013

Chaîne Buffalo’s final 2017-2018 event was held May 20th at the historically important Hotel Henry Urban Resort’s dining venue, 100 Acres, named for the plot of land upon which the landmarked complex sits. Formerly an insane asylum, rumors of haunting abound. But in the midst of a nearly half billion-dollar renovation, the site is becoming one of the most fashionable destinations for locals and visitors alike- with its hip art displays, extraordinary restoration, chic bars, and eclectic hotel rooms. But the star tonight was Chef Michael Thill….locally educated on the job at some of Buffalo’s favorite dining rooms, but most recently with Chef Steven Gedra of Black Sheep, and prior to that staging in Paris at Saturne Restaurant. Chef Thill revels in the farm to table mandate of this restaurant, using products sourced locally and grown on site for his preparations. The menu changes frequently based on availability. Tonight’s focus for the 34 attendees was subtle and exotic spices largely indigenous to the Middle East and Northern Africa. Wines for the evening were from the same general area, with many delighted by the wines from Broadbent favorite Chateau Musar of Lebanon.

Following a tour of the facility, there was a reception in the lobby, and the group was seated in the intimate burgundy dining room. Chef Thill greeted us prior to each course with a description of the ingredients, their sourcing and his inspiration. His youth and creativity, as well as the superb service of career professionals Kevin and Andre wowed those in attendance. Special thanks for the evening go to manager Paul Boudreau and Owner Geno Principe, a Chaîne favorite, best known for his lodging/dining projects including Hotel Henry and the nationally regarded “Mansion on Delaware”.

***menu
Spring and Spice

passed hors d’oeuvres
Gramona Imperial Gran Reserva Brut 2011
Chateau Musar Rose 2016

amuse-bouche
Caviar Potato Cloud
Gramona Imperial Gran Reserva Brut 2011

first course
Butter Lobster, coriander, paratha, fava bean
Circa St Joseph 2016

second course
Rabbit Dumpling, Swiss chard, five spice
Chateau Musar Red 2009

third course
Spiced Local Lamb, la kama,
ramp chermoula, garlic scapes, labneh
Artigas Priorat 2009

fourth course
Rhubarb Sorbet

fifth course
Geranium Ice Cream Profiterole
Chateau Manos Cadillac 2015

Tribute to Pacific NorthWest Food and Wine at Bacchus

Passed Hors D’Oeuvres
2013 Tenet The Pundit Syrah
2010 Argyle Brut

1st Course
Foie Gras Custard with Pinot Noir Soaked Cherries
2013 Chateau Ste Michelle Gold

2nd Course
Cured Pacific Salmon with Apple and Fennel Salad
2014 Evening Land Summum Chardonnay

3rd Course
Roasted Duck Breast with Squash Risotto, Pomegranate
Demi Glaze, and Toasted Pumpkin Seeds
2015 Brick House Les Dijonnaise Pinot Noir

Intermezzo 

4th Course
Dijon Crusted Rack of Lamb with Polenta,
Fire Roasted Red Onions, and Herb Demi Glaze
2015 K Syrah Milbrandt

Dessert- Chocolate Souffle
Barnard Griffin Port

Chocolates and Wines:
To Munch On
Gougeres with Gruyere and Bacon
But Salsa, Toasted Filberts, Pecans, Macadamias,
Roquefort, Garlic, honey, on endive spears
Steamed Mussels with Lemongrass and Coconut Milk
Broiled Scallop Toasts
Pissaladiere- French “Pizza”
Selection of Sliders:
Shrimp Cakes
Lamb with Goat Chees, spiced jam
Grilled Asian Marinated Chicken Thighs with Pickled Vegetables

Desserts
Miniature White Chocolate Cheesecake
Chocolate Mousse with Sea Salt
Milk Chocolate Chunk Cookie with Toasted Almonds
Bittersweet Chocolate Brownie with Chocolate Ganache
Assorted Chocolates

Wines
Jacqueline Brut Blanc de Blancs
Standing Stone Vineyards Gewurztraminer Ice Wine
2015 Bedrock Old Vine Zinfandel
Praeger Aria White Port
2003 Royal Oporto Vintage Port

Eve of the Young Chef
Fresh Shrimp, Crudités, Cheese, Canapés
Gruet Brut NV- Vice Echanson Bill & Vice Chancelier Argentier Barbara Collins

Oyster Stew- Shucked Domestic Oysters, sautéed with
Butter, Cream and Traditional Garnish
2016 Domaine St. Amant “La Borry “Cotes du Rhone Blanc – Vice Echanson Sharon Osgood

“Steak House” Salad- Hearts of Boston Lettuce
Crisp Bacon, Hard Cooked Eggs, Maytag Bleu Cheese
Dice Tomatoes, Pickled Red Onions and Creamy Dressing
Melville Chardonnay 2013 Estate - Sta. Rita Hills is (Robert Parker 91 points)
VCP Karen and Chevalier Dan Sperrazza

Veal Duo- Pan Seared and Roasted Loin of Veal, Braised Veal Shoulder, Veal Glace, Button Mushrooms, Candied Carrots, Asparagus Tips, Puree of Potatoes, Parsnips and Celeriac

~Or~

“Mushroom Dusted” Halibut- Beurre Blanc, Button Mushrooms, Candied Carrots, Asparagus Tips, Puree of Potatoes, Parsnips and Celeriac
Deloach 2016 Pinot Noir- E Carey Cantwell

Dessert
Vanilla Bean Crème Brule, Assorted Cookies
Coffee
Regional Ice Wines- Bailli Provincial Mont Stern
Warre’s 1983 Vintage Port – CPP and Bailli Helen and VCG Andy Cappuccino

2018 Annual Gala Induction Dinner Country Club of Buffalo
Chef’s Tray Passed Hors D’Oeuvres
Ahi Tuna Crudo, Asian Pear Gel, Crispy Rice Cracker
 Smoked BBQ Heirloom Carrot Taco, Cilantro Crème Fraiche, Pickled Onion
Chicken Liver Crostini, Toasted Hazelnut, Cherry Mostarda 
Beet Cured Salmon, Caviar, Rye, Horseradish Crema 
Swedish Hill Brut
Forge Pinot Noir, 2015

Amuse
Crispy Veal Sweetbread, Tarragon Scented Tomato Cream
Forge Pinot Noir, 2015

Soup
Razor Clam Chowder, Traditional Soup Garnish
Dr. Konstantin Frank Rkatsiteli, 2016

Fish
Butter Poached Lobster, Glazed Turnips, Sun choke, Foie Gras Sauce
HDV Chardonnay, 2013

Intermezzo
Clementine Sorbet

Entrée
Dry Aged New York Strip
Charred Onion Soubise, Talleyrand,
Vegetable of the Moment, Marchand de Vin
Kamen Estate Cabernet Sauvignon 2011-
provided by Helen and Andy Cappuccino with Chaîne affection!

Dessert
Pave Au Chocolate
Croft Vintage Port 2009

AMUSE
Escargot – Fennel & Bacon; Duck Rillette; Oyster–Celery & Chive
Deligeroy Crémant de Loire Rosé Brut
Château Monbousquet Saint-Émilion Grand Cru

FIRST TASTE
Salmon & Caviar
(Sweet Cured Salmon, Sturgeon Caviar, Cucumber, Tart Cream)
Deligeroy Crémant de Loire Rosé Brut

ONE
Foie Gras (Smoked Maple, Persimmon, Brazil Nut )

Château Guiraud Sauternes 2011

TWO
Wild Sea Bass (Lime Meringue, Fava Butter )
Domaine Lafage Centenaire 2015

THREE
Mushroom Salad
(Spring Mushrooms, Sunchoke, Roast Cauliflower, Ramps)
Château de la Charrière Pommard Cuvée Tradition 2009

FOUR
Lamb
(Loin, Tongue & Kidney, Herb Vinegar Glaze, Table Vegetables)
Domaine des Remizières Cuvée Emile Hermitage 2011

CHEESE
Chevre Gratin (Preserved Fruits, Crisps)
Dom Du Vissoux Les Garants Fleurie 2015

DESSERT
Wild Strawberries (Herbal Ice Cream, Minus Eight)
M. Chapoutier Banyuls 2015

On the first day of June, 25 people gathered at the historic Saturn Club to enjoy a delightful and fun pairing experiment…tasting 6 chesses, their accompaniments, and 6 wines, trying to discern the most tasty pairings, and then comparing our findings with what are considered the “classic” pairings. As Chaîne faithful greeted new guests with a warm welcome, all enjoyed a plentiful spread of meats, spreads, vegetables,, breads and crackers. Vice Echanson William Collins, who conceived the idea for the tasting, enthusiastically led us through the various pairings as guests helped themselves to light charcuterie for sustenance. All guests were seated around a single elegantly dressed table as we enjoyed each other’s company and the wines, chesses and accompaniments. In addition to our Mondiale faithful, we welcomed several delightful guests, considering Chaîne membership.

***menu
VT Creamery Classic Chevre and Edamame Pesto
NY State 26 Month Cheddar and “Bacon Love”
Wegman’s Parmegiano Reggiano and Orange Balsamic
Wegman’s Medium Brie and Deviled Egg Cream
Rouge River Oregon Blue and Walnut Pesto
Epoisses de Bourgogne and Shitake Salad

2015 Route Stock Napa Valley Sauvignon Blanc
2013 Goisot Bourgogne Côtes d’Auxerre Corps de Garde Chardonnay
Mirabelle Brut NV
2010 Sigalas Rabaud Sauternes
2010 Domaine G. Roblot-Marchand et Fils Chambolle-Musigny
2008 Schiavenza Barolo Cerretta- 95 Points Wi’/ne Spectator

Seabar
AMUSE
Escargot – Fennel & Bacon; Duck Rillette; Oyster–Celery & Chive
Deligeroy Crémant de Loire Rosé Brut
Château Monbousquet Saint-Émilion Grand Cru

FIRST TASTE
Salmon & Caviar
(Sweet Cured Salmon, Sturgeon Caviar, Cucumber, Tart Cream)
Deligeroy Crémant de Loire Rosé Brut

ONE
Foie Gras (Smoked Maple, Persimmon, Brazil Nut )
Château Guiraud Sauternes 2011

TWO
Wild Sea Bass (Lime Meringue, Fava Butter )
Domaine Lafage Centenaire 2015

THREE
Mushroom Salad
(Spring Mushrooms, Sunchoke, Roast Cauliflower, Ramps)
Château de la Charrière Pommard Cuvée Tradition 2009

FOUR
Lamb
(Loin, Tongue & Kidney, Herb Vinegar Glaze, Table Vegetables)
Domaine des Remizières Cuvée Emile Hermitage 2011

CHEESE
Chevre Gratin (Preserved Fruits, Crisps)
Dom Du Vissoux Les Garants Fleurie 2015

DESSERT
Wild Strawberries (Herbal Ice Cream, Minus Eight)
M. Chapoutier Banyuls 2009

SPRING AWAKENINGS- GARRET CLUB
MENU

1st
NANTUCKET BAY CAPE SEA SCALLOPS
Sea Urchin, Buttermilk Gel, Black Radish, Meyer Lemon & Shellfish Oil
Alphonse Mellot La Moussière Sancerre 2015

2nd
BUTTER POACHED MAINE LOBSTER
Fava Beans, Cardamom-Scented Carrot Puree, Chanterelle, Pomme Soufflé & Caviar Sauce
Rombauer Carneros Chardonnay 2015

3rd
HUDSON VALLEY DUCK FOIE GRAS
Variations of Black Mission Fig, Black Pepper Brioche, Crystalized Thyme & Hazelnut
Graham’s Late Bottled Vintage Porto 2011

4th
PLATODALE FARMS ROASTED RABBIT SADDLE
Pressed Slow Cooked Leg, Trompette Royal , English Peas & Basil Jus
Castello Di Ama Chianti Classico 2014

5th
INTERMEZZO
Yuzu Sorbet
CHARCOAL GRILLED LAMB LOIN
Black Truffle Farce, Shiitake Mushroom, Wild Garlic, New Season Asparagus & Sauce Perigord
Massolino Parussi 2010

6th
RHUBARB TART
Yogurt Mousse, Vanilla-Peppercorn
Poached Rhubarb& Pistachio
Quady Essensia 2013

7th
CHOCOLATE CREMEAUX
Salted Caramel& Milk Chocolate Cremaux
Chocolate Sponge& Crème Fraiche
Quady Essensia 2013

Annual Black Tie Induction Dinner at Ser
Bounty of The Americas
Passed Hors d’Oeuvres
Beet Spoons
Otoro Tuna Belly nugai cotton candy
Grapefruit and Serrano
Oyster with cantaloupe caviars

Scharffenberger Brut Excellence
Quara Estate 2016 Torrontes

Sea Urchin          Vancouver
Sea Urchin with Panna Cotta, and Yuzu Dashi Broth
Vina Cobos Felino Chardonnay 2015

Offal            California/Alleghany
Offal -Seared Foie Torchon and Pork Liver
with Pickled Mustard Seed and Huckleberry Gastrique
Forge Cellars Riesling Classique 2014

Baha Bloody Mary     Hawaii/Mexico
Hamachi with Avocado Marble, Corn Mousse, Freeze Dried
Corn, Lime Zest, Mango Emulsion, Chili Thread Oxaucha
KungFu Girl Riesling 2015 Washington

Quail’s Habitat   South Texas
Quail, Chantrelles, Morels, and Chestnut
Benton-Lane Pinot Noir 2013- Willamette Valley

On What Would a Dear Graze?   Alleghany/Western NY
blackberry roasted beet crystalized hibiscus sorbet garnish with pickled blackberry

Snake River Waygu    Idaho
Snake River Waygu with Bruleed Bone Marrow
Chateau Montelena Estate Cabernet 2003

JTs Mom    Indiana
Poached pear, whipped goat cheese, crumble and peanut brittle
Inniskillen Vidal Ice Wine- gift of Helen and Andy Cappuccino

Daniel’s Hamburg
Great Chefs and the Dishes that Made Them Famous

Amuse Bouche… Thomas Keller
Salmon Cornet…Sesame Tuile, Salmon, Crème Fraiche
Deligeroy Cremant de Loir Rose Brut

First Course…Jean Georges
Diver Scallop…Caramelized Cauliflower, Caper – Raisin Emulsion
2014 Pierre Sparr Gewurztraminer

Second Course…Daniel Boulud
Chilled Pea Soup…Sweet Peas, Fava Beans, Pea Shoots,
Snap Peas, Snow Peas, Crispy Pancetta, Crema
2015 Chateau Moncontour Demi-Sec Vouvray

Intermezzo…Grant Achatz
Chilled Salad, Red Wine Vinaigrette

Third Course…Paul Bocuse
Chicken Fricassee…Black Trumpet Mushrooms
2013 Goisot Bourgogne Côtes d’Auxerre Corps de Garde

Fourth Course…Charlie Trotter
Poached Beef Tenderloin…Gnocchi, Roasted Root Vegetables
2012 Produttori del Barbaresco Barbaresco

Dessert…Auguste Escoffier
Cherries Jubilee….Vanilla Bean Ice Cream,
Brandied Cherries
Valdespino Cream Sherry

South African Wine Tasting
Twentieth Century Club
The Menu
Passed Hors d’Ouevres
Ostrich Carpaccio
Bobotie- sliced lamb with Golden Raisin Syrup, Shaved Cured Egg Yolks on a Banana Chip
Crispy Mealie (sweetcorn bread)- with Curry Cream and Beet Dust
Pampoenkoekies- Pumpkin Fritters
Bayten Sauvignon Blanc 2016
Graham Beck Brut
Amuse Bouche
Couscous Stack with Lavendar and Apricot Drizzled with Roasted Garlic Oil
Bayten Chardonnay 2014
Salad
Smoked Kingklip Fish with Celery Yack, Saffron Oil and Local Microgreens
Raats Chenin Blanc 2014
Soup
Tomatoe Bredie- Lamb and Tomatoe Stew
Mulderbosch Rose 2015
Meat
Boerewors- South African Style Housemade Sausage with Pap and Chakalaka
Kanonkop Pinotage 2014
And More Meat (because that’s what the South Africans do!!)
Boar Loin Wrapped in Housemade Ostrich Prosciutto Glazed with Apricots and Jasmine “Caviar”, Sour Fig Chutney, and Barbequed Red Lentils
Mvemve Raats de Compostella 2011
Dessert
Modern Ongebakte Melktert (Unbaked Milk Tart)- Custard Sphere on top of Crumbled Kondensmelk Koekies (milk biscuits) with Papaya Coulis, Dehydrated Raspberry Powder and Garnished with Mango “Caviar”
Klein Constantia Vine de Constance 2011 Late Harvest

Chaine Buffalo at Theodore Roosevelt Inaugural Site October 16th
MENU
Founding Father’s Cocktail Hour
President George Washington
House Smoked Salmon with Hoover Dairy
Crème Frâiche, Blini and Caviar

President Thomas Jefferson
President Jefferson was said to have planted the first
sweet potatoes in America in his garden at Monticello
Sweet Potato Gnocchi with Walnut Crema

President John Adams
Fried Oysters on a Bed of
Plato Dale Farms Piperade

President James Madison
House cured and smoked
duck barley risotto

Gruet Blanc du Blanc, Steam Punk Cider- Leonard Oakes Estate Winery

Buffalo President’s Dinner
President Grover Cleveland
President Cleveland loved corned beef and cabbage. The President also had an affinity for soup (perhaps from his time spent with his jaw wired shut after a secret surgery performed on a boat of Long Island).
Potato Soup with Grape-Braised Cabbage, and Corned Erba Verde Veal
Bedrock Syrah 2014

President Millard Fillmore
President Fillmore was said to be a simple eater, with no time for multi-course meals. He often just ate stewed meats and vegetables and got right back to work. One of his favorite dishes though was corn pudding, which is the inspiration for this dish
Schwabs Farm Corn Custard, Baby Arugula, Pickled Plato Dale Sweet Peppers, House Cured T-Meadow Coppa
Newton Red Label Chardonnay

Homage to those that ruled the land first
Seared Trout Creamy Plato Dale Cauliflower, Vertical Farms Pea Tendrils and Picked Yellow Beans
Von Winning Deidesheimer Paradiesgarten Riesling 1er Lage Trocken 2014

President Theodore Roosevelt
President Roosevelt loved to eat, the dinner table to him was less an occasion for fine dining than a springboard for conversation in which he played the leading role. The President also had an outdoorsman’s taste and a fondness for offal and steak.
T-Meadow Delmonico Steak and Pork Kidney Bourguignon with
House-Cured Bacon, Niagara County Mushrooms, Plato Dale Potatoes Confit
Chateau Haut Bergey Pessac Leognan 2008

Dessert
What could be more American than….
Local Apple Turnover with Aged Cheddar Crumble
Philadelphia Fish House Punch by Nick O’Brien
Jamaican rum, cognac, sugar, simple syrup,
black tea, peach brandy, sparkling white
It is said that our first President George Washington used this to toast the 13 colonies13 times and couldn’t make a diary entry for three days afterwards…

Chaine Buffalo White After Labor Day
White After Labor Day
Passed Hors D’Ouevres
EQ Chardonnay 2009, Lucien Albrecht Pinot Gris 2014,
Domaine Michel Briday Cremant De Bourgogne Brut NV
-
Decadence of Eggs
sous vide egg yolk, truffle ragu, hot potato foam, ossetra caviar
Domaine Michel Briday Cremant De Bourgogne Brut NV
-
Live Scallop
cucumber, yuzu, pine, black garlic, hazelnut
Pouilly-Fuissé Marie-Antoinette 2014
-
“Snow-zpacho”
traditional accompaniments, ajo blanco
Chateau de Pibarnon, Bandol 2015
-
Foie Gras
cherry, oatmeal, mizuna
Contratto Aperitif
-
John Dory
dried citrus, kale, bergamot, radish, herbs
Domaine Paul Blanck Gewurtraminer Classique 2015
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Heart of Palm
lemon balm, mint, pansies
Domaine Paul Blanck Gewurtraminer Classique 2015
-
Squab
sorrel, raspberry, sunflower seed, coconut, lavender
Côte de Nuit-Villages Nicolas Potel 2005
-
“Just Peachy”
Massenez Creme De Peche NV

Chaine Buffalo at Freedom Run

Chaine Buffalo at the Niagara Culinary Institute

May 1, Chaine Buffalo enjoyed a wonderful meal at Savor, the fine dining outlet of the Niagara Culinary Institute. Our generous membership also raised money to support local culinary scholarship. The evening was capped off by awards being presented to Vice Echanson Sharon Osgood and Vice Chancelier Argentier Honoraire Dorothy Johnston.

Menu
Passed Hors d'Ouevres
Domaine Dopff & Irion Blanc De Blanc Cremate Brut NV
Domaine Lucien Albrecht “Romanus Pinot Gries 2014

Seared Scallop Sweet Pea Puree and Confit Lemon Dressing, Roasted Baby Beets
Domaine Paul Blanck Pinot Blanc 2014

Baby Watercress Vermont Creamery French
Feta, Pickled Radish, Preserved Tomato, Shaved
Red Onion, Citrus Vinaigrette
Joseph Cattin Pinot Blanc 2013

Foie Gras, Red Grape “Sauce Vierge”
Domaine Pierre Frick Riesling Vindage Tardive 2002

Intermezzo

Seared Wagu Beef Flatiron House-Made Butter, Ramps, Wild Mushroom, Mustard, Sesame, Soy , Ginger Sauce
Domaine Jean-Baptiste Adam Les Natures Pinot Noir 2013

Dessert- Trio of Lemon, Lemon Meringue Tartlet, Lemon Crème Macaroon, White Chocolate & Lemon Truffle
Arvero Il Limoncello

Chaîne North East Assemblage at the Culinary Institute of America Hyde Park with several Buffalo Inductees. Buffalo's own "Chef Mike A" and CCB Manager Timothy Minahan inducted with the President of the Culinary Institute of America!!!

Châine Buffalo at Food Bank of Western New York fundraiser at Maître Rôtisseur Mike A's Sea Bar featuring Bravo Top Chef winner Mei Lin and Bocuse d'Or finalist Corey Siegal. ALso exclusive viewing of "Contender" the documentary about the Bocuse d'Or

Châine Buffalo at the Niagara Culinary Institute

Châine Buffalo at EB Green's

Châine Buffalo Société du Mondiale 1995 Vintage Port Tasting with a 1908 thrown in!

Châine Scholarship Auction Dinner- Collins Home February 2015

Brookfield Country Club Black Tie Induction Dinner
January 23rd, 2016

Société de Mondiale- Gevrey Chambertin Tasting at ECCC
Thursday December 10, 2015

Société de Mondiale- Dinner Amicale with visiting Chaine Albany members- Library of the Saturn Club

Roycroft Inn- Autumn Escape
Saturday November 21, 2015

Bourbon & Butter - An Evening of Spanish Wines
Hotel Lafayette. November 5, 2015

Craving - Elevated Football After-Party (with Albany Chaîne members) October 18, 2015

Buffalo Chaîne and ACF collaborate to honor culinary students and Culinary Trailblazer Vice Conseiller Culinaire Honoraire Connie Walmsley
On September 21, the Buffalo bailliage of the Chaîne des Rôtisseurs, awarded $3500 to Erie County Community College’s scholarship program in a special ceremony. Banker-turned culinary student Jennifer Wolfe was awarded a $1000 scholarship by Chargée de Presse Provinciale, Dr. Helen Cappuccino, and Professor and Vice- Chancelier-Argentier Honoraire Dorothy Johnston. ECCC also received a $2500 scholarship grant from the Chaîne to be used to assist hard-working meritorious students who work in the ECCC Farm-to-Table Garden. A wine and hors d’oeuvres reception followed the special presentation.

The award was special for several reasons. The Chaîne des Rotisseurs had teamed with ECCC and the American Culinary Federation to provide the funds to create a scholarship to honor the late Vice Conseiller Culinaire Honoraire Connie Walmsley, the first female inductee of the American Academy of Chefs, who was also a beloved member of the Buffalo Chaîne. She studied at the Culinary Institute of America in Hyde Park, with James Beard and at renowned schools in London and Paris. Ms. Walmsley’s widower Jack Walmsley of Lewiston, and her daughter Margi Strombeck and grand-daughter/hospitality professional Erica Strombeck (both of Chicago), several Chaîne des Rotisseurs members and officers, numerous ECCC faculty and culinary students were on hand for the special event.