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USA Induction Dinner

Houston, March 16, 2013

Bailliage of Houston

The Houstonian: well-heeled elegance in the heart of Houston, set against a wooded green. The tables laid in pastel orange jacquard had wine motif sculptures. Black ties and decorations fill the sparkling room. The sophisticated Smith Sound band set the background ambience for the Induction Dinner of the Bailliage of Houston.

At the reception chilled white asparagus soup shots with an equally delicious Delamotte NV Champagne tempted our palates.

Notable events at the Induction Ceremony were the promotion of Edward Pavelek to the position of Chambellan Provincial and the award of Commandeur pins to Kitty Borah, Fred Forshey, Nancy Lewis, and Ravi Perera.



Dinner then began with a kataifi-wrapped langoustine partnered with a 2010 Sauvignon-Semillon from the Cape Mentelle vineyards in Australia’s Margaret River region.

The pouring of a 2010 Tablas Creek, Patelin de Tablas Blanc, from Paso Robles, California hailed the second course. This accompanied a petit fillet of Pacific sablefish, served atop a disc of crushed potatoes, flanked by a lemon sabayon sauce on one side with a caviar butter sauce on the other.



Course number three was Liberty Farms’ duck breast with a crisp slab of its crackling skin perched on top, like a flat hat. Underneath the duck was a bed of shredded Swiss chard. On the side was a cube of sweet potato, all integrated by a delicious foie gras caramel sauce. To complement this dish was a decanted 2003 ‘Clos des Cortons Faiveley’, a Côte de Beaune Grand Cru from Domaine Faiveley in Burgundy.

Continuing the delightful repast was venison cutlet with a salsify gratin on the side and served atop a Grand Veneur sauce. Splendid with it was a stunning Pomerol, Château Gazin 2005.



As a prelude to the arrival of the dessert, Blandy’s 10 year old Malmsey Madeira was poured. The band picked up the tempo enlivening the room while the brigade served a gluten-free, oversized, raspberry-studded chocolate macaroon, with a ‘Jivara’ (Grand Cru, 40% cocoa) chocolate-whipped ganache, more raspberries, and sugared almonds.

The band played and played as the tables moved and mingled, the Madeira continued to be poured as the party drifted into the night.

Special thanks for an exceptional evening are due to Executive Chef Neal Cox, Saucier Jesus Babaran, and the Hotel General Manager, our own Vice Conseiller Culinaire Jim Mills.

Chris Stacy, Vice-Chargé de Presse

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