For the Bailliage of Manitoba 2017 ended on a sumptuous note with a stunning Chapitre at the Fort Garry Hotel hosted by proprietor Rick Bel, Chargé de Missions Honoraire, in the establishment’s glorious Provencher Ballroom. 

The outstanding cuisine of Executive Chef Joe Wojakowski, Maître Rôtisseur, was highlighted. In preparing the gala dinner he was assisted by Executive Sous Chef Peter Beda, Chef Rôtisseur, Sous Chef Stephen Marchand, Chef Rôtisseur, and the hotel’s top-notch kitchen brigade.

The culinary team crafted an amazing holistic producer-to-table dining experience with exclusively natural and biodynamic wine selections. The impeccable service was coordinated by Food & Beverage Manager Eric Wiebe, Maître Restaurateur.

In his welcoming remarks, Bailli Cameron Gray noted that the Chapitre marked the 25th anniversary of the Bailliage of Manitoba. He thanked Founder Members who were in attendance, namely Chargé de Missions Honoraire Rick Bel, Conseiller Culinaire Takashi Murakami and Vice-Conseiller Culinaire Bernard Mirlycourtois for their insight in establishing and fostering the Bailliage.

Prior to the dinner the Induction Ceremony was presided over by Bailli Délégué David Tetrault in his capacity as a Member of the Conseil d’Administration. In inducting seven new members, promoting two existing members and presenting 20-year Commandeur Awards to three others, David was assisted by Bailli Provincial Mark Wilson.

Cameron Gray
Bailli