USA Provincial Grand Chapitre
Bailliage Provincial of Mid-Atlantic
Philadelphia, April 19-21, 2018
Three days of festivities including World Chaîne Day
" The menu for the Gala Dinner was a gastronomical and oenological tour de force "

Comprising 14 local Bailliages in total, the Bailliage Provincial of Mid-Atlantic includes Delaware, District of Columbia, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia. A Grand Chapitre was held in Philadelphia to encourage camaraderie and induct new ‘Provincial’ officers.

The event, which coincided with World Chaîne Day on April 21, was organized by Mid-Atlantic Bailli Provincial John C. Fannin III and Conseiller Gastronomique Provincial Paul Schulze. We were honoured to host Bailli Délégué of the USA, Harold Small.

Included in the most enjoyable three-day programme were dine-arounds, business meetings, the Induction Ceremony and Gala Dinner. Approximately 120 members attended the festivities.

Thursday, April 19
Events were hosted by Bailliage Officers at restaurants chosen to highlight the quality of the city’s cuisine, namely:
- Zahav - featuring Chef Solomonov’s delicious modern Israeli cuisine paired with Israeli and Palestinian wines
- Bibou - helmed by Chef Pierre Calmels for a charity dinner in memory of Cy Evian (former Officer of the Société Mondiale du Vin (Ed. The Bailliage of USA equivalent of the international Ordre Mondial des Gourmets Dégustateurs – OMGD)
- Laurel - a paean to modern American cuisine led by Nick Elmi, a former Top Chef winner
- Le Cheri - a remarkable French bistro located in a Beaux-Arts building

Friday, April 20
Lunch with a South Philadelphia Italian cuisine theme at the Westin Philadelphia

Saturday, April 21
The Bailliage’s business meeting was held at the Union League of Philadelphia. After a hard day’s work, it was time for the Gala Induction Evening with of course a celebration of World Chaîne Day!

A photograph commemorating the Bailliage Provincial’s participation in World Chaîne Day was taken before dinner.

The menu for the Gala Dinner was a gastronomical and oenological tour de force.

MENU

White asparagus soup
Alaskan king crab, salty-nutty Siberian caviar
2016 Chinon ‘Les Chanteaux’ - Couley-Dutheil

Seared Muscovy duck breast
escargot agnolotti, pickled ramps
2009 Beaune ‘Les Cras’ - Latour

Calvados-Champagne granite

Spring lamb ‘two ways’ - roasted shoulder and chops
fava beans, morel mushroom ragout
2009 O’Shaughnessy Howell Mountain Cabernet Sauvignon
2001 Château Pontet-Canet, Fifth Growth Pauillac

Strawberry and almond gateau
Château Guiraud, Sauternes First Growth

At the end of the dinner, Bailli Délégué Harold Small, Mid-Atlantic Bailli Provincial John C. Fannin III, Host Bailli Thomas Knox, and Mid-Atlantic Conseiller Gastronomique Paul Schulze thanked the members for their strong support of this Grand Chapitre and wished everyone a hearty “Vive la Chaîne”!

Paul Koulogeorge
Vice-Chargé de Presse, Bailliage of Philadelphia

Photos courtesy of Paul Koulogeorge