The Bailliage held its annual induction event at Harbourfront Restaurant, one of Bermuda's finest establishments with stunning harbour views. Charles Bonvin’s 2014 Petite Arvine from the Valais in Switzerland, a refreshing change from the usual white varietals, welcomed 86 guests at the reception.

New and promoted members were inducted by Bailli Délégué Josée Roy-Froncioni, Member Honoraire of the Conseil d’Administration. Pennie Lamb was presented with the Bermuda Gold Longtail pin in honour of service over the years as Argentier. Chargé de Presse Jack Rhind and Chargée de Missions Nancy Gosling each received a Bermuda Silver Longtail pin on their retirement from national office. An especially touching moment was the induction of Sarah Mardon. She was presented with the Chaîne ribbon of her recently-deceased best friend and long-time Chaîne member.

Afterwards guests were invited into Bermuda Underwater Exploration Institute exhibit area. An array of freshly prepared sushi and sashimi with either Silver Oak Sauvignon Blanc or Veuve Clicquot Champagne were delicious treats as we explored the America’s Cup exhibits.

In the Harbourfront’s main dining room, General Manager Pierangelo Lanfranchi oversaw the culinary adventure of our delightful dinner. Reflecting spring’s arrival the menu started with an aesthetically delightful “Crudo Quattro” of tuna, salmon, yellowtail and wahoo drizzled with a wasabi vinaigrette, topped with mustard micro greens. An adventurous pairing was a sake - Pure Night Shimizu No Mai, Junmai Daiginjo.

For the second course, guests enjoyed a broiled melt-in-your-mouth “Blackened Cod”.  Bodegas Vionta 2015 Albariño accentuated the rich briny flavour and the salinity of the dish.

The highlight was homemade venison ravioli - Pierangelo actually shot the deer himself! This was accentuated with black truffles and a 2012 Rivetto Serralunga Barolo d’Alba. There followed a duo of beef tenderloin and duck breast which paired exceptionally well with a 2008 Hospice de Beaune “Cuvée de Nicolas Rolin” from one of Bermuda’s own winemakers, David Butterfield.

Dinner concluded with an inventive and artfully prepared coconut mouse chocolate Easter egg paired with a 10-year-old Niepoort Tawny port. Once dessert was cleared, guests were able to dance the night away to a live band playing everyone’s favourite classic dance songs. Innovation, creativity and adventure certainly made this a dinner to remember!

Jessica Steede
Chargée de Missions