Chaîne Online News

Actualités en ligne / News On-Line

USA Chapitre

Bailliage of Palm Beach, (Florida), December 17, 2012

A delightful balmy evening at The Mar-a-Lago Club was the setting for the Annual Induction Ceremony and Festive holiday Gala Dinner of the Bailliage of Palm Beach. The Christmas tree sparkled as the 70 members and guests, serenaded by the Encore Chamber Players, entered the Grand Salon.

The evening commenced with Bailli Melisande Wolff and Bailli Provincial Dr Charles Radlauer acknowledging the new members: Dr Elias Golstein, Dr Louis Klionsky, Matt Lull, Daniel Aram Mushegian, Jeny Kerin, and Sara Satenig Mushegian.

At the reception, hors d’oeuvres, accompanied by 2007 vintage Louis Roederer Rosé Champagne, included foie gras, Scottish salmon and delicate sandwiches of cucumber and watercress. Fish ‘n’ chips served with optional malt vinegar also tempted us.

A chime called us to the formal dinner in the original Mar-a-Lago dining room where the tables were beautifully set for the four-course ‘Olde Englishe Repast’.

Six Blue Point oysters served on the half shell, with ‘American Sevruga’ aka wild paddle fish caviar was the starter. Citrus notes and great minerality of the Domaine de la Vougeraie, ‘Le Clos Blanc de Vougeot’, Vougeot 1er Cru 2009, stood up well to the richness of the caviar.

‘Lady Curzon’s Mock Turtle Soup’ followed. It was a complex affair of curry and veal tongue with an Osborne Medium Sherry.

The main course prime rib of beef was accompanied by traditional popovers, rich brown gravy, roast fingerling potatoes and béarnaise sauce. It all made for a minimalist feast. The 2003 Château Haut-Bages-Libéral, a 5ème Grand Cru Classé from Pauillac, was superb with its dark colour and full-bodied tannins.

In the finest Victorian English tradition the next course was a suite of savouries: Welsh rarebit, crispy sweetbreads, Scotch egg, sautéed mushrooms on toast and shirred egg. The Bordeaux star of the evening, a rare 1978 Château Haut Brion, Premier Cru Classé, perfectly partnered these tasty mouthfuls.

Returning to the veranda we enjoyed English plain and raisin scones, homemade clotted cream and assorted berry preserves. Churchill’s Ruby Port 2003 or coffee was offered. A well-stocked humidor was a treat. A perfect end to an exceptionally enjoyable evening

George Schulte
Vice-Chargé de Presse