USA Dinner
Bailliage of Greater Miami
Aventura (Miami), February 15, 2017
Lobster mania!

The upmarket Williams Island Resort hosted the Bailliage’s Valentine’s Day “Lobster-mania” - a BYOB crustacean extravaganza. The sold-out dinner was attended by 55members and guests who had dusted off their favourite bottles to share that evening.

Executive Chef Douglas Sisk, Maître Rôtisseur, created and executed a menu fit for King Neptune. We started with an al fresco reception of chilled oysters, prawns, tails, and stone crabs. Tempura bites were prepared table-side.

A beautiful Chaîne ice sculpture graced the reception table, compliments of Williams Island. In the dining room, baskets of Valentine’s Day chocolates and plush bears adorned tables, alongside commemorative gifts of Martini kits.

We donned our Chaîne bibs and began to feast. Sisk’s deconstructed lobster Thermidor drew rave reviews. Entrees of two and a half pound steamed lobsters overflowed plates. To everyone’s delight, the Bailliage supplied the bubbly and dessert wines.

SIGNATURE SEAFOOD RECEPTION
Chilled Gulf shrimp
PEI mussels
Bluepoint Oysters prepared three ways: raw, tempura and baked

MENU

Lobster bisque

Lobster Trio
Ravioli - Risotto - Deconstructed Thermidor

Whole steamed 2½lb Maine Lobster
Chef’s sides

Crème brulée filled poached apple

Bailli Nancy Radlauer thanked Chef Sisk for his outstanding contributions and acknowledged all the seafood lovers for their “spirit of camaraderie”.

Nancy Radlauer
Bailli