Our annual Chapitre and Masquerade Gala Dinner took place in the Kibo Ballroom at the Hyatt Regency Kilimanjaro Hotel.

For such a prestigious event, one which also promised to be an exquisite gastronomical experience, the gentlemen were in formal “black tie” attire and the ladies in long evening dresses. Given the theme of the evening most of the 60 members and guests wore masquerade masks.

This year’s Chapitre was particularly special. President Atallah appointed Shabnam Nayer, Bailli Délégué of Kenya, as the Inducting Officer for the evening. Shabnam was accompanied by a party of Kenyan members.

In addition to inducting 12 new members, this year’s ceremony saw the promotion of the retiring National Officers to become Honoraire members and the passing of the “Bailli Délégué” torch from Hatim Karimjee to his successor, Shemane Amin. Joining Shemane, five new National Officers were appointed.

The lovely evening, planned by Nicolas Cedro, the Hyatt’s Executive Food & Beverage Manager, began with Moët & Chandon Brut Champagne and canapés.

Executive Chef Marco Pittalis and his brigade crafted a unique menu for the evening. Delicacies featured were:
- mushroom, asparagus and foie gras fricassee
- roasted Red Snapper fillet with a pistachio crust and bouillabaisse jus
- glazed duck confit with Zanzibar black pepper sauce.

The paired wines included 2015 Waterkloof Sauvignon Blanc from South Africa and Châteauneuf-du-Pape ‘Clos de L’Oratoire’ 2014 from the Rhône Valley in France. All the wines served were carefully chosen by our sponsor MMI Tanzania.

The evening concluded with the presentation of Certificates of Appreciation to the kitchen and service brigades who truly pulled off a spectacular event.

Salim Janmohamed
Chargé de Presse