USA Dinner
Bailliage of Amelia Island
Fernandina Beach (FL), December 5, 2020
A Burgundian extravaganza with Stevie Bobes
" an evening of many highlights and a memorable beginning to the holidays "

It may have been a cold, snowy Saturday night in early December where you were, but not here in Florida.

The Bailliage enjoyed its annual holiday party at the home of Bailli Ross Griffin and Dame de la Chaîne Clark Griffin.

With the warm, balmy Florida evening weather the event was held outside in their decorated courtyard. Attendees wore masks and observed social distancing at least until the festivities began.

The first highlight of the night was a Burgundy wine tasting led by Stevie Bobes of Wine Ambassador direct from Beaune, France. Along with appetizers served, the tasting consisted of three sparkling, three whites and three reds. These were nine special, exceptional Burgundy choices richly complimented by everyone.

Following the tasting, members and guests enjoyed a seated dinner prepared by Culinary Institute graduate Xylina Green.

The shrimp cocktail served with Champagne André Chemin Brut Premier Cru Blanc de Noirs NV was followed by a rosemary, thyme, salt and garlic crusted prime beef tenderloin served medium with “au jus” sauce and a roasted turkey breast with gravy. Accompanying were sides of Joël Robuchon-style French pommes puree, parmesan baked tomatoes and French green beans amandine-style.

From our own wine cellars, a 2016 Fort Ross Winery Sea Slopes Sonoma Coast Chardonnay and a 2015 Château de Ribebon Reserve Bordeaux Supérieur were chosen.

After a delicious dinner, Chef Green was presented with a citation honouring her late husband, Senior Airman Vetrice Green, United States Air Force, who died suddenly in the week of Thanksgiving. The Bailliage raised $1,500 for the American Diabetes Association in his memory. It was a poignant moment in an otherwise festive occasion.

For dessert, everyone proceeded next door to Dame de la Chaîne Mary Pardue’s. Here cherries jubilee was served with a selection of Sauternes, cordials and our own XO Dragon Cognac.

It was an evening of many highlights and a memorable beginning to the holidays.

Gayle Banks
Vice-Chargée de Presse