USA 50th Anniversary Gala Induction Evening
Bailliage of Washington, DC
Washington, D.C., October 26, 2017
Celebrating 50 years of the Chaîne in Washington, D.C.

The Bailliage celebrated its 50th anniversary with an Induction Ceremony and black-tie gala dinner at the Ritz-Carlton Hotel in Washington, D.C. More than 100 members and guests gathered for a spectacular evening of memories, ceremony, camaraderie, great food and wine.

We were honoured that Bailli Délégué Harold Small and John Fannin, Bailli Provincial Mid-Atlantic, had travelled to Washington for the gala event, as had several Chaîne officers from around the country.

Bailli Judith Mazza noted that precisely 50 years earlier (to the day) 19 men were inducted to create the Bailliage of Bethesda/Chevy Chase in the suburbs of Washington, D.C. The group began with just three events a year, all black-tie. Over the years, the Bailliage expanded geographically, becoming the Bailliage of Greater Washington, and has grown into one of the most active groups in the U.S. Today, there are over 130 members in the Bailliage which maintains its own wine cellar and hosts ten or more dinners a year. These range from black-tie to “Chaîne on the Edge” events where the group explores innovative and exciting cuisine at more casual venues.

Bailli Délégué Small, supported by Mr Fannin, Dr Mazza, and Conseiller Culinaire Provincial Honoraire François Dionot, inducted 21 new Non-professional and five Professional members, and promoted four others. Stuart Goldberg, Bailli of Baltimore, was elevated to Chambellan Provincial Mid-Atlantic.

Bailli Mazza presented David Lawson, the first Bailli in Washington, with a certificate of appreciation for his role in founding the Bailliage. She awarded the Mondiale Bronze Medal of Honour to Vice-Argentier David Burka for his work in creating and maintaining the wine cellar. Bailli Délégué Small and Bailli Mazza then presented “Share the Chaîne” pins to 13 members who had invited new members to join. They recognized Grand Commandeur Richard Sugarman, a member of the Bailliage for over 40 years.

After a reception at which Champagne Gosset Brut NV was accompanied by a myriad of savoury delights, came the much-anticipated dinner. The Ritz-Carlton’s Executive Chef, Yves Samake, and Executive Pastry Chef, John Quinn, prepared an exquisite five-course menu perfectly suited to the first crisp evening of autumn in the nation’s capital.

MENU

Lightly-smoked cauliflower soup
roasted cauliflower, fresh chervil
Grüner Veltliner Steinsetz 2015
Schloss Gobelsburg, Austria

Pan-fried frogs’ legs, black garlic purée
herb salad, Jerusalem artichokes, parsley coulis
Chambolle-Musigny 2012
Domaine Heresztyn-Mazzini, Burgundy

Seared duck breast
fruits and roots, lingonberry sauce
Volnay Premier Cru ‘Clos des Angles’ 2012
Nicolas Rossignol, Burgundy

Braised veal short ribs
kombucha squash purée, dauphinoise potatoes
Brussels sprout leaves, porcini sauce
Saumur-Champigny ‘La Marginale’ 201
Domaine des Roches Neuves - Loire Valley

Baked apple brûlée
Calvados ice cream, millet nougatine crisp
Moscadello di Montalcino Vendemmia Tardiva 201
Tenuta Col d’Orca Pascena

Wines from the Bailliage’s cellar were paired beautifully with each course. A festive induction into the Bailliage of USA’s “Société Mondiale du Vin” preceded dessert; nine new members raised a glass of champagne to the Société.

Members, guests, and VIPs concluded that the evening had wonderfully celebrated the Bailliage’s first half-century. They are eager for the next 50 years of gastronomic discovery and camaraderie of the table.

William Babash
Vice-Chargé de Presse

Photos by Judith Mazza, Arvin Photography and Allan Kam