Events

Elysian Hotel

Induction Dinner

Monday, October 26, 2009

Maitre de Table Hotelier Atilla Gyulai*, Chef Rotisseur Jason McLeod*

Review

AN EVENING AT THE ELYSIAN HOTEL CHICAGO – CHICAGO CHAPTER’S INDUCTION CEREMONY AND DINNER

By Jane Tracy, Chicago Bailli

The Induction Dinner is the pinnacle of our gastronomic year – this gala event is a tradition for our Chapter where high ceremony, elegance and exclusivity depict the hallmarks of La Chaîne des Rôtisseurs.

The October Induction Dinner 2009 gave us the opportunity to discover Chicago’s brand new luxury property – The Elysian Hotel Chicago, headed up by its CEO David Pisor (who is the nephew of Alice Waters and who worked at Chez Panisse for six years).  Its “Elysée Palace” grand courtyard entrance welcomed us as being amongst the first Chicagoans through the door to discover Architect Lucien LaGrange’s newest Chicago architectural creation, from the spacious Lobby with imposing statues on into an atmosphere of Art Deco Paris and the epoch of Coco Chanel.

Executive Chef Jason McLeod had assembled a top quality team to work in his highly equipped kitchen and had planned a menu of refined epicurean dishes to commemorate the induction of new members and the celebration of the established Chicago Chapter.  Chef McLeod’s brought his experience ranging from Raymond Blanc’s Le Manoir Aux Quat’ Saisons – a three star Michelin restaurant in the countryside of England - to several Four Seasons properties, most recently San Diego’s Grand Del Mar Resort.  Maître de Table Hôtelier Attila Gyulai, Operations Director, also coming from Four Seasons Hotels in Budapest and Seattle, was highly instrumental in putting bold ideas in place to ensure success.

The induction ceremony was officiated by Conseiller Gastronomique National Hon. Roger Tracy who inducted fifteen new members, of which seven were professionals from the Chicago hospitality community; six elevations were also conducted.  We welcomed one transferring professional member and reactivated another.

Our dinner took place in the sophisticated and upscale RIA restaurant whose walls,  swathed in elegant grey, greens and gold soft silk coverings, evoked images of the mythical Elysian Fields that promised “an immortality of bliss” (Odyssey 4.563).  Bliss certainly was the operative word as a panoply of ingredients appeared before us during the six-course culinary dinner.  They were all harmoniously put together incorporating five different types of seafood and crustaceans, six different fruits and vegetables, and five different meats, game, fowl and offal!  Aristocratic wines were poured resulting in seamless transitions from food to wine on the palate, epitomizing what can be achieved with two organizations entirely focused on perfection.  The close working relationship between our wine guru Vice-Chancelier/Argentier Mon Roldan and the Elysian’s Sommelier Daniel Pilkey resulted in the wines being stored and handled with precision and care.

Accolades were vigorous. In the words of Gabrielle “Coco” Chanel, “luxury must be comfortable, otherwise it is not luxury.”  Our evening was certainly that.

Invitation

The Induction Dinner is the pinnacle of our gastronomic year – this gala event is a tradition for our Chapter where high ceremony, elegance and exclusivity depict the hallmarks of La Chaîne des Rôtisseurs.

Induction Dinner 2009 will be our discovery of Chicago’s new luxury hotel – The Elysian. You may have noticed the “Elysée Palace” grand entrance as you drive along Walton Street. Drive into the courtyard and be amongst the first Chicagoans through the door to discover Architect Lucien LaGrange’s newest Chicago architectural creation from the spacious Lobby with imposing statues on into an atmosphere of Art Deco Paris and the epoch of Coco Chanel. Subtle tones and soft silk grace the walls, bejeweled light fittings stun, and bone china with fine crystal adorn the tables.

We shall begin our evening overlooking the bustle of Chicago for our Champagne reception. Conseiller Gastronomique des Ētats Unis Hon. Roger Tracy has sharpened his sword and will be present to induct new members, as well as to conduct elevations with his signature induction and elevation ceremony.

Executive Chef Jason McLeod has assembled a top quality team to work in his highly equipped kitchen and has planned a menu of refined epicurean dishes to commemorate the induction of new members and the celebration of the dynamic and established Chicago Chapter. Chef McLeod’s previous experience ranges from Les Manoir Aux Quatre Saisons – a three star Michelin restaurant in the countryside of England ‐ to several Four Seasons properties, most recently San Diego’s Grand Del Mar Resort.

Maître de Table Hôtelier Attila Gyulai, Food & Beverage Director, also comes from Four Seasons Hotels in Budapest and Seattle and has been working closely with us to plan what will be a most exclusive evening.