This gala induction event which marked the Bailliage’s 20th anniversary was held at the Sarova Whitesands Beach Hotel. Cocktails and canapés on the hotel’s front lawn made a perfect start prior to the formality of the Induction Ceremony.
Presiding over the Ceremony as Inducting Officer was our own Bailli Délégué, Shabnam Nayer. Of note were the promotions of three members: Zul Harunani to Conseiller Culinaire for the Bailliage of Kenya, Aliya D’Silva to Bailli of Mombasa and Chef Gurpreet Singh Mehta to Maître Rôtisseur.
The formal dinner followed with the loyal toast and welcoming remarks from the newly promoted Bailli, Aliya D’Silva.
She congratulated those promoted and inducted. Aliya then gave a very warm welcome to a delegation from Dar-Es-Salaam, namely Hatim Karimjee, Bailli Délégué of Tanzania, with Council members, Thomas Scherer and Sarah Scott.
Concluding the acknowledgments Aliya made a “last but certainly not least” special mention of Zul Harunani and Phillipe Zimmerlin, two founder members present both of whom had been inducted 20 years ago.
Alberto Lazerri entertained guests with his famous operatic voice then dinner service began. We were treated to an exemplary meal prepared by Chef Gurpreet Singh Mehta and his team.
Pink salmon, yellow fin tuna sushi lolly
wasabi, soya glaze, homemade micro greens
Chilled foam of green and red tomatoes
olive and chili biscotti
Cuttlefish ink pasta
garlic, Italian parsley, poached egg
Homemade passion fruit ice
Prime beef braised in Shiraz
root vegetables, potato, grilled Indian Ocean langoustine
Goat’s cheese cake
onion and rosemary marmalade
homemade sea salt and caramel ice cream
mango coulis, exotic fruits
Sweet basil, lemongrass spiked coffee
Toso Vino Frizzante
Santa Margherita Cuvée Pinot
Santa Margherita Cuvée Cabernet
Ventus Moscato di Sicilia
In her vote of thanks, Bailli D’Silva included particular reference to the great commitment and valuable support she had received from Bailli Délégué Shabnam Nayer and Bailli Honoraire Gurdeep Nayer in organising the Induction Ceremony.
Hatim Karimjee, Bailli Délégué of Tanzania, and Shabnam Nayer, Bailli Délégué of Kenya, presented a Chaîne plaque and a commemorative certificate to Chef Gurpreet.
The hotel’s management team and senior kitchen staff then received certificates from Bailli D’Silva and Chef Gurpreet. Concluding the presentations, Council members of the Bailliage of Mombasa presented certificates to the kitchen and service brigades.
A most memorable evening thoroughly enjoyed ended on a high note by Alberto, who once more entertained guests with an operatic performance.