USA Chapitre
Bailliage of Garden State
Whitehouse Station (NJ), November 11, 2018
Celebrating the Bailliage's 40 years of existence
" The pâté-en-croûte was a special highlight "

The Ryland Inn was our destination for this special event. This 200-year old restaurant was recently purchased and renovated by Frank and Jeanne Cretella.

Chef Christopher Albrecht is a graduate of the Culinary Institute of America. Prior to coming to the Ryland Inn he worked at such renowned institutions as Gramercy Tavern and Craft. As Chef Albrecht has been a pioneer of the farm-to-table movement, even giving a TED talk on the subject, many of the courses contained locally-sourced ingredients.

At the reception Ryland Inn Seasonal Punch and Champagne Duc de Romet Brut Prestige NV were paired with hors d’oeuvres: local cheeses; Chaîne pâté-en-croûte; tuna and fermented beet tartare; smoked sturgeon and Ossetra caviar on blini; locally-foraged mushroom tart Tatin.

The pâté-en-croûte was a special highlight. Made with rare Ossabawa pork, raised and slaughtered nearby in Hopewell, NJ, we were indeed fortunate to be able to savour it given that only 10 -15 pigs are available each year.


Grilled Norway mackerel
warm vichyssoise, green apple salad, horseradish potato rosti
2016 DeLille Cellars Chaleur Blanc - Columbia Valley

Truffled fall vegetable salad
pumpkin, sweet potato, sunchoke, carrot
parsnip, salsify camomile puree
pickled Swiss chard stem, garden herbs
2007 Cune Imperial Gran Reserva - Rioja, Spain

Wild boar ravioli
chestnut puree, orange, sunflower seed
wilted mustard greens
2011 Le Piane Boca - Piedmont

Long bone beef crown roast
(presented at the table)
Delicata squash and pomegranate brown butter
potato terrine, roasted Hakurei turnips, parsnip puree
Maitake mushrooms, bone marrow bordelaise sauce
2008 Ramey “Pedregal Vineyard” Cabernet Sauvignon
Oakville, Napa Valley

Riesling-poached Bartlett pears
smoked macadamia and goat cheese panna cotta
Queen Elizabeth cake, candied kumquats
tangerine sage, warm spices
2016 Wehlener Sonnenuhr Riesling Auslese
Joh Jos Prüm, Mosel

Earlier in the evening at the Induction Ceremony, John C. Fannin III, Bailli Provincial of Mid-Atlantic, promoted new officers of the Bailliage and inducted new members. There was also a Société Mondiale induction carried out by Joseph D’Ambrosio, Grand Échanson of the USA.

During the ceremony, in his overview of the Chaîne, Bailli Provincial Fannin noted that we were gathered on Veterans Day. He thanked the veterans in attendance for their service.

Victor Sloan
Vice-Chargé de Presse