Events

Mondiale - Induction & Dinner

Deer Path Inn, Lake Forest

Sunday, March 06, 2011

General Manager Maitre Hotelier Michel Lama*

Review

WORLD BY A GLASS AT DEER PATH INN

By Nadia Gould, Vice Chargée de Presse

On March 6, 2011 we gathered for the long-anticipated Société Mondiale du Vin ceremonial induction of its new members followed by sumptious dinner at Deer Path Inn in Lake Forest.  We were extremely lucky to welcome our guest of honor Argentier des États Unis Harold Small who officiated the Mondiale induction ceremony.  This indeed was a privilege for our Chapter and a much anticipated event.

Maître Hôtelier Michel Lama, General Manager of the Deer Path Inn and a long time member of our Chapter, made sure that the evening of ceremony and hospitality left a strong memory for everyone who attended.  Being a true bon vivant, Michel Lama’s famed hospitality precedes him with his buoyant personality and dedication to culinary integrity and friendship around the table.  Chef Exécutif Khellil Abderezak’s menu of wide ranging sensations and seasonings lend themselves to being paired with wines, sake and beer from around the world, creating a true “The World in a Glass” dining experience.

We started our evening sampling sushi and sashimi selections created by Deer Path’s own sushi Chef Seang Lao.  They were served with the selection of Daimon Shozu Tozai Junmai from Living Jewel brewery in Kyoto Prefecture of Japan and Asahi Super Dry Lager.  Upon conclusion of the induction ceremony, we moved to a dining room which, with its medieval décor, was an appropriate setting for a continuation of our evening.  Our first course of Venison Carpaccio, Foie Gras Terrine, Micro Greens, Port Reduction, Pine Nuts and Raisins was accompanied by 1995 Reisling, Weingut Max F. Richter Graacher Dompropst Auslesse from Mosel-Saar-Ruwer in Germany.  We also had an opportunity to sample this course with another pairing - the 2007 Saintsbury Stanly Ranch Pinot Noir.  This wine with its smoky plum nose and notes of dried herbs and plump mid-palate of dark cherries and blackberries accentuated the refined flavor of this course.

An airy Pan Seared Halibut with Home Made Gnocchi, Zucchini Blossom Stuffed with Langoustine Mousse in Langoustine Sauce paired nicely with light and fruity 2009 Bodega Catena Zapata Chardonnay from Mendoza, Argentina.  This wine comes from estate vineyards planted on steep slopes between 3,100 and 5,000 feet above sea level.  We then had the pleasure to learn about Gamay wines from Roger Tracy and to sample 2007 Gamay, George Descombes Vieilles Vignes Morgon, France in a pairing with Morel, Porcini, Chanterel Farotto, Squab Breast Stuffed with Truffles and Chestnuts in Black Mission Fig Emulsion.  From Gamay of France we moved to Italy to 1999 Aglianico, Mastroberadino Radici Taurasi Riserva, Campagna.  Aglianico is a black grape that produces wine both high in tannin and in acidity. However, the Aglianico wines are also bold and spicy and the hot climate in the south seems to help these grapes ripen easily. This dry wine, while also being big and massively flavorful, felt very well balanced in pairing with the Roast Niman Ranch Rack of Lamb with Braised Artichoke and Mint Pesto Pomme Purée.

The cheese course of Langa La Tur Cheese accompanied 2007 Hartford Family Zinfandel from Russian River Valley.  This old-vine Zinfandel offers tremendous combination of fruit and elegant tannins. Fruit bowl aromas of blueberry, loganberry, and black raspberry are complemented by flavors of boysenberry, blackberry, and anise. Mocha and allspice flavors add to the complex and elegant mouth feel.  This delectable wine, combined with cheese of 30% cow 30% sheep and 40% goat milk aged only 10 days, made for an irresistible pairing.

Lastly, our palates were delighted by 2005 Chenin Blanc, De Trafford Straw Wine (Vin de Paille) from Stellenbosch, South Africa.  This wine comes from naturally dried grapes where grapes are picked at optimum ripeness and laid out on drying racks in 70% shade for 3 weeks.  This allows grapes to concentrate sugars, acids and flavors, before reharvesting in the cool mornings.  Fermented with natural yeasts and matured for 19 months this wine produces complex flavors of marzipan, burnt honey and dried apricot.  Its palate is sweet and concentrated with nice acidity and oak tannins.  It was delicious with Trio of Canelés de Bordeaux, Chocolate Marquise and Home Made Sour Cream Ice Cream.

We concluded the evening with our expressions of gratitude to the Deer Path Inn’s staff for such an unforgettable experience of “World in a Glass”.

Invitation

MONDIALE INDUCTION CEREMONY & DINNER
AT THE DEER PATH INN

With Argentier des États Unis Harold S. Small
255 East Illinois Street, Lake Forest
Sunday, March 6th, 2011 at 5:30PM

We are pleased to inform you that the Chicago Bailliage of La Confrérie de la Chaîne des Rôtisseurs will be holding a Société Mondiale du Vin ceremonial induction of its new members followed by a sumptuous dinner. This medieval induction ceremony will be conducted and officiated by Argentier des États Unis Harold Small. This is indeed a privilege for our Chapter. Hal has been a Chaîne leader at the regional and national level for some time now, and we welcome him heartily!

Long time member Maître Hôtelier Michel Lama, General Manager of The Deer Path Inn in Lake Forest will ensure that this evening of ceremony and hospitality leaves a strong memory for all those who attend. Michel Lama’s famed hospitality precedes him with his buoyant personality and dedication to culinary integrity and friendship around the table. He is a true bon vivant.

Executive Chef Khellil Abderezak’s menu of wide ranging sensations and seasonings lend themselves to being paired with wines, sake and beer from around the world. We will pour from both Old and New Worlds.

For those Chaîne members who are being inducted that evening please send in your reservation promptly upon receipt of this invitation. Being one of the honorees, you have priority and you may invite a guest to share in the festivities.

We look forward to welcoming new Mondiale members and to celebrate friendship and conviviality.