2004 - Chaine des Rotisseurs

Chaîne des Rôtisseurs
Hawaii/Pacific Islands
Regional Newsletter
Volume 4, Number 1 Summer Edition September 2004
..........................................................................................................................................................................................
Dr. Robert Lee, Jr.
Bailli Provincial
Consul l'Ordre Mondial
rleyechaine@yahoo.com
"AS TIME GOES BY" the theme song from the movie
Casablanca certainly applies to all of us. We approach the date
for another National Council Meeting in Santa Barbara. Next
year it will be at Naples, FI, alternating each year from coast to
coast.
This year will be the third year for our term in office for the
Regional Board. It behooves the Baillis to observe their chapter
members for potential future officers.
The main topic for discussion and decision at the National
Meeting will be an increase of dues and the national budget. The
U S pays the largest percentage of dues to Siege Mondial since
our membership number total 7300 members whereas other
national bailliages have lesser number of members. The amount
paid affects the national budget as well as the expense of
production costs of 3 issues of the Gastronome as well as other
lesser expenses. It thus necessitates a dues increase, which has
not been increased for 12 years.
The increase should not affect the number of members. One may
ask: "What are we receiving for our money" Why was moving
the national office necessary Why does not administration cut
down their expenses Is it necessary to have 3 issues of the
Gastronome
Belonging to the Chaîne isn't a tangible material worth to be
received but one should consider belonging to an International
World wide organization whose members all share a common
interest in enjoying good food, wines and the conviviality and
friendship of meeting the professionals and non-professionals.
We learn from this association of members.
1
In regards to function attendance, one should attend the functions
that your committee arduously plans. Seating is alternated at
functions to meet your fellow members, initially first sitting with
a new member you sponsor. One should reply early of your
attendance with every effort made by the committee to
accommodate a late response but frequently the seating is limited
as requested by the host restaurant. Another rule to be noted
states that members should not bring his/her wines to a function
out of respect to the Vice Conseiller Echanson who pairs the
wines with the courses, also respecting the hotel restaurant rules.
At the Dec 17th induction function, internationally known classic
guitarist Carlos Barbosa-Lima will entertain us and be inducted
as Honneur d'Chevalier. He is the 4th person so accorded this
honor from the Honolulu Chapter and will be the 11th Honneur
member in the entire U S Bailliage.
We had a number of visiting national officers this year,
Honoraire Bailli Delegue Burt Hobson and Brooks Firestone,
Grand Echanson Dan Gulbronson, Chancelier Delegue Brillat
Savarin C J Stelly and the upcoming visit of Conseiller des
Bailliages Peter Hanowich.
C J attended the Kauai/Oahu, Honolulu and Maui chapter
induction functions all within two days. Just prior to his visit, a
letter was sent to all members to support Brillat Savarin with a
few more members joining. The group supports regional cuisine,
promotes gastronomic literature and the outstanding new
graduate of a culinary school by awarding a certificate, medal
and a small stipend for his culinary excellence, creativity,
community support and academic excellence. The 2004 June
winner was student Geoffrey Seideman of the Culinary Institute
of the Pacific who is from Philadelphia. Coincidentally, one of
the winners at the National Jeune Commis competition as well as
one of the winners of the Sommelier competition was from
Philadelphia, making this city the award-winning city of 2004.
Our national website has news, topics and information as well as
links to our 4 chapters and the International Chapters. Do send in
your email addresses to your Baillis so you will receive National
Chaîne news via the Chaîne Link and thereby cutting postage
expenses.

Our 4 chapters are active. National officer Peter Hanowich will
promote Bailli Elect Albert Jeyte of the Big Island Chapter to
Bailli on December 17th in Honolulu. Bailli Gordon Bartsch has
moved to Oregon.
A Hawaii Pacific Island Bailliage pin has been designed and
ordered for our Region so a member traveling to the mainland or
Europe should order a few from your Bailli at minimal cost. You
could exchange or give one to a fellow member you meet, or
present the pin to a Chaîne restaurant when you see the Chaîne
Plaque or introduce yourself to the owner or chef.
**********
John Doty
Echanson Provincial
john.doty@jmdbev.com
Sonoma, California in early May. We know Heath gave it his
best, but the eventual winner was Desmond Echavarrie,
Sommelier at Mary Elaine’s at the Phoenician Hotel in Phoenix,
Arizona.
After a quiet summer without any regional Mondial activities, an
event was held featuring the wines of Germany at the W at
Diamond Head Grill on Friday, August 27 , 2004. Fritz
Hasselbach, owner and winemaker of Gunderloch Estate in the
Rhienhessen, Germany was on hand to talk about his wine which
was paired with a delicious dinner prepared by Chef Todd Wells
of the Diamond Head Grill. Fritz enlightened us about German
wines in general and then specifically talked about the wines we
were enjoying that night from Gunderloch. The wines included
the Jean Babtiste Kabinett ’03, the Nackenheimer Rothenberg
Spatlese ’02 and the Gold Kapsule Auslese ’03 with the dessert.
In addition, I introduced a beautiful Pinot Noir from the Furst
Estate of Franken, Germany that we enjoyed with the main
course of hasenpfeffer or rabbit. It was well attended with 40
people.
Next year we plan to continue the regional Mondial events and
welcome any feedback from the membership as to how we can
better serve the Mondial in Hawaii.
After completing my second year I am happy to recap the past
events and look at future Mondial events and functions for the
Hawaii/Pacific Bailliage of the Chaîne des Rôtisseurs.
In early November of last year, a Mondial event for the region
was held at the JMD Educational Center for Wine and Food in
Halawa Valley. This event was entitled Bubbles and Brandy. It
was a look at finer sparkling beverages including French
Champagnes, domestic and imported sparklers and fine Cognac
and domestic brandies. Matters of Taste, who paired the
selections with the beverages provided, catered the food. David
Gochros, Vice Echanson of the Honolulu Chapter, and myself,
Echanson Provincial of the Hawaii Region, discussed each
beverage as it was served. Attendance was at about 60 people
from both the Kauai/Oahu Chapter and the Honolulu Chapter.
Earlier this year, The Young Sommelier Competition was held at
Culinary Institute of the Pacific at Kapiolani Community College
in conjunction with the Jeune Commis Competition. The
competition involved three worthy candidates from the wine and
crafted beverage industry. The competitors were Anthony
Fugenzi from the Banyan Café at the Four Seasons Resort at
Hualalai on the Big Island, Mark Gmur, the Wine Supervisor for
Better Brands Distribution, and Heath Porter, the Wine Director
of the W at Diamond Head Grill. Master Sommelier, Chuck
Furuya, a Chaîne member and Advanced Sommelier, Roberto
Viernes and Advance Sommelier, Mark Shishido, conducted the
judging. The competition was fierce but only one person can
represent Hawaii at the national competition and Heath Porter
emerged victorious.
Heath went on to compete, along with 10 other candidates, in the
National Competition held at Chalk Hill Winery and Estate in
2
The Young Sommelier competition will continue next year under
the auspices of the Court of Master Sommeliers with the regional
head judge being Master Sommelier Chuck Furuya. Next year
will have a different format, though, and it will involve another
level of testing. It will actually begin in November of this year
with candidates being selected to take a one-hour exam on wine
and hand crafted beverage theory. Echanson Provincial, John
Doty, will administer the test and the results will be sent to the
Grand Echanson who will then turn them into the Court of
Master Sommeliers who will select the three top candidates to
compete in the Super Regional level that will take place in
Hawaii on February 12, 2005. The winner of that level will go on
to compete in the national competition held in Seattle,
Washington on May 21, 2005. The additional level was added to
provide further screening of worthy candidates for this
prestigious competition.
All Chaîne members statewide are encouraged to nominate
candidates for this competition. Requirements are US citizenship,
a background in the wine and spirits industry, between 21 and 32
years of age, and not turning 33 before December 05, 2005.
Thank you for your support of the Mondial this past year.
**********
Please Pay Your NATIONAL and
REGIONAL Dues! The Statements Will Come
Soon!

You will be billed separately from the National
Office and from your local Bailliage. There
are two (2) separate payments. One is for the
National Membership and the other for the
Local Membership.
**********
Kusuma Cooray
Conseiller Culinaire
Provinciale
kusuma@hawaii.edu
JEUNE COMMIS COMPETITION
National Young Commis Competition is set for May 14, 2005 in
Las Vegas at the Cordon Bleu Collegew of Culinary Arts.
Regional Young Chef Rottsseur Competition 2004 was a success.
We had a total of 9 competitors. A big thank you to all the
Chapters for scouting for competitors. Thanks to the seven judges
for doing a wonderful job. Congratulations to the winner, and last
but not least, my sincere thanbks to all the competitors for
competing.
Circle March 05, 2005 for our Hawaii Regional Young Commis
Competition. It will be held at the University of Hawaii’s
Culinary Institute of the Pacific at KCC.
We hold the Regional Young Commis Competition to determine
the Young Chef who will represent the Chaîne des Rôtisseurs of
Hawaii, at the National Young Chef Rotisseur Competition 2005
in Las Vegas. Therefore, it is imperative that we deliver a strong
candidate for the National Competition who has a chance to place
at the International Competition. Please scout around now for
potential Young Commis candidates. In addition, they should get
good training with their own chefs before the competition.
**********
I received word from Conselller Culinaire des Etas-Unis that the
................................................................................................................................................................................................................................
OFFICERS of HAWAII/PACIFIC ISLANDS
Dr. Robert Lee, Jr. Laurence Vogel Julie Honda John Doty Kusuma Cooray
Bailli Provincial & Chambellan Provincial Chargée de Presse Echanson Provincial Conseiller Culinaire
Consul l’Ordre Mondial denmarkhi@usa.net Provinciale john.doty@jmdbev.com Provinciale
rleyechaine@yahoo.com JulieHonda@aol.com kusuma@hawaii.edu
................................................................................................................................................................................................................................
BAILLIAGES of HAWAII/PACIFIC ISLANDS
Honolulu Bailliage
SunandC@hawaii.rr.com
Bailli Report of the Honolulu Bailliage for 2003-2004
The Honolulu Chapter had a wonderful and successful year 2003-
2004. In addition to hosting a number of very special events, our
membership by years end will be 127 and growing.
Fred Hellekes
Bailli
3
A festive French Joyeux Noel was the order of the day,
December 5, 2003, when Honolulu Bailliage members and their

guests gathered to celebrate the holiday season at the fabulous
Halekulani Hotel. General Manager and d'Honneur Conseiller
Fred Honda welcomed us into this lovely lady on the beach and
graciously opened his premier restaurant, La Mer, where Chef de
Cuisine and Maître Rôtisseur Yves Ganier would delight us
throughout the evening with his incredible culinary talents in
traditional French Cuisine and his peerless creative presentation.
To Fred Honda, Yves Ganier, and Director of Food and
Beverage, Maître de Table Hôtelier Sabine Glissmann and their
staffs a sound applause for their presentation of a most Joyeux
Noel. Tres bien!
The Year 2004 started with a “Festival of Mushrooms” at Le
Bistro” on February 20, 2004. It was a culinary celebration
utalizing a variety of mushrooms prepared by Chef Rôtisseur
Alan Takasaki in his unique style. It was a “sold out” culinary
event which, even today, is talked about by all those who were
fortunate enough to have attended. The many who were not so
fortunate as well as those that attended are asking that we have
Chef Rôtisseur Alan Takasaki prepare another culinary event in
the near future. I guarantee that it too will be a sold out event.
The restaurant, Le Bistro, is located in Niu Valley. Chef
Rôtisseur Alan Takasaki and his wife, Debbie, are celebrating
their restaurant’s third anniversary this year.
On March 20, 2004 the Honolulu Bailliage was the host for the
evening, and all members of the 4 bailliages in Hawaii where
invited to attend the Young Commis Competition's Award
Dinner, which was held at the Oahu Country Club. Maître de
Club Loren Pippin, Maître de Table Corey Voss, Chef Rôtisseur
Glenn Nitta, and their staff welcomed us to an evening of great
food, attentive service in a spectacular setting for which the Club
is known. The winner of the Young Commis Competition was
Alexander Caday from the Royal Hawaiian Hotel.
“Welcome Summer Matsuri” was the theme on June 5, 2004.
Maitre Hôtelier J. P. Cercillieux, General Manager of the New
Otani Kaimana Beach Hotel at Diamond Head, hosted the
Honolulu Bailliage at their Miyako Japanese Restaurant. It was
an authentic and traditional Japanese culinary experience created
by the Japanese restaurant’s Executive Chef, Fumihiro Okamoto.
He arrived here last year after spending 12 years as a chef at the
Japanese restaurant in Tokyo’s exclusive Kiyoicho Club. A
special guest joining the Natsu Matsuri was Counsel General
Muto of Japan.
September 11, 2004
Hawaii/Pacific Regional Assemblage
Maître Hôtelier Jan Goessing, Maître de Table Hôtelier Wayne
Wood, and their staff of the Kahala Mandarin Oriental Hotel and
the Officers and Members of the Honolulu Bailliage are inviting
all fellow members from Maui, Kauai/Oahu, and the Big Island
Bailliages to this year’s 2004 Regional Assemblage, which will
be held at the Kahala Mandarin Oriental Hotel. The splendor of
the Hotel will once again be show cased in a Theme Night which
we call "The Jewel of the Orient", celebrating the great Foods of
the Orient.
4
December 17.2004
A Formal Hawaiian Christmas At The Historic Royal Hawaiian
Hotel
Arriving guests will follow the path that leads to the fabled
Ocean Lawn, once the playground of Alii. Champagne and
classic Canapés will be offered and new Members inducted in the
glow of torches, blessed with the blush of an incomparable
Hawaiian sunset, as Diamond Head majestically watches over
Waikiki. As the dinner hour is announced, guests will be
welcomed into the elegantly appointed Monarch Room. While
enjoying a masterly prepared dinner and fine wines, the first
strains of the orchestra will beckon us to dance the night away.
During intermission, the world-renowned guitarist Carlos
Barbosa-Lima will entertain us. Our evening will come to a close
with Cognac and Desserts served under the Stars
March 5. 2005
Jeune Commis Competition
March 12.2005
Hawaii Prince Hotel, a Formal Dinner
May 30. 2005
The Honolulu Bailliage of the Chaîne des Rôtisseurs sails to the
Great State of Alaska12
It will be a 12 day round trip cruise from San Francisco to
Alaska. Sail with fellow Chaîne members and Guests on the
elegant “Crystal Harmony” and view the awesome majesty of the
Glaciers, the pristine Wilderness of the Inside Passage, and the
grandeur that is our 49th State. After the Cruise, we will spend 2
days in Sonoma to visit Vineyards and have a Chaîne Function
with our Friends of the Sonoma Bailliage. A separate Flyer will
be sent to you shortly
I wish to extend my personal thanks to all of my officers for their
hard work and dedication in serving the Honolulu Bailliage and
the Chaîne des Rôtisseurs this past year. They are Vice
Chancelier-Argentier Garrett Saikley, Vice Conseiller Culinaire
Göran Streng, Vice Chargée de Presse Beverley Grimmer, Vice
Chargé de Missions Thomas Sakoda, and Vice Echanson David
Gochros.
A special Mahalo is extended to all of the members of our
Bailliage for taking part in our functions and making them a
success. If the camaraderie and experience with the Chaîne is
something that is worth sharing with a friend, please contact me
at any time to discuss the possibility of having them become
members and possibly contribute in expanding our horizons.
Viva la Chaîne!
**********

Maui Bailliage
Big Island Bailliage
Mitch Kysar
Bailli
mitchk@mitchkysar.com
The Maui Chapter has grown to 60, including 29 professional
and 31 business members.
Our event planning philosophy is simple: it’s the food. We have
placed additional emphasis on the supporting wines, alloting 1/3
of the dinner cost to wines and 2/3 to the food and service. The
inclusion of high-end and recognizable bottlings is helping to
raise the wine awareness of everyone. No grumbling about cheap
wines.
Closing the meals with Vintage Port and cigars has become quite
popular, even expected. An opportunity to chat, discuss the meal,
and ponder the age-old questions of life helps to unwind.
Results have been surprisingly favorable: I receive a few thank
you notes after every event!
We only have four Officers who participate in the event
planning: Alana Jahns, Vice Conseiller-Gastronomique, Ron
Kawahara, Vice Chagé de Press, Chris Speere, Vice Conseiller-
Cullinaire, and Bailli Mitch Kysar.
Summary of Events:
February 2004: Sarentos on the Beach.
A tour of the Mediterranean, including Spain, Portugal, France,
Italy, and Greece by Chef George Gomes.
September 2004: Capische
Where Northern Italy meets Southern France including a pairing
of one French and one Italian wine with each food course.
December 2004: I’o Restaurant.
Christmas Event with exciting Chef James MacDonald.
Thank you to everyone for participating! Active enjoyment of the
events makes meeting the standards to which we strive possible!
**********
Albert Jeyte
Bailli
Apjvolcano@hawaii.rr.com
Nestled in the foothills of the Kohala Mountains on the Big
Island is Kamuela, locally called Waimea. There is the charming
French restaurant, Daniel Thiebaul. Bailli Albert Jeyte selected
Thiebaul for the chapter’s July Mid Summer Night Fest event.
Prior to it becoming a restaurant the building was locally known
as Chong Store. The plantation charm of the original building
was maintained when remodeled into the restaurant.
The evening began with champagne cocktails and hors d’oeuvres
served on the lanai with a view of the rolling pasturelands of
Parker Ranch.
Following cocktails, the group was called to dinner to elegant,
tastefully decorated dining tables.
First course: Caramelized melon balls with salmon, flavored with
anise over green salad and asparagus. A Pinot Grigio Santa
Marguerita 2002 was poured.
Second course: Duck ravioli with a balsamic vinegar reduction,
served with Merryvale Starmont Napa Valley 2002 Chardonnay.
Third course: Rabbit loin, rabbit ribs and rabbit leg with a
rhubarb sauce. Accompanied by J Lohr Los Osos Poso Robles
2001 Merlot.
Fourth course: Shrimp stuffed with nicose olives with a
mushroom cream sauce. A J Phelps Le Mistral St Helena 2000
was served.
Fifth course: Apple galette with a vanilla Armagnac sauce served
with Kona Koa American Riesling Reserve.
35 members and guests attended the evening.
On October 16, 2004 the chapter will have a Mondial event at
the Hilo Yacht Club and the Christmas dinner event will be
December 11, 2004 at the Fairmont Orchid.
Success of our Bailliage has been contingent on the efforts of the
Officers for the Big Island Bailliage. Thank You’s are extended
to them and they are as follows:
5

Mel Macy
Vice Chancelier-Argentier
The Vice President and Treasurer of the Bailliage, who acts in
the place and stead of the Bailli, handles the Bailliage treasury
and is responsible for the maintenance of the Bailliage books and
accounts.
Fernand Desilets
Vice Conseiller Gastronomique
Responsible for the planning of the menu, the choice of wines
and coordinating Bailliage events. Consults with the Bailli, the
Vice Conseiller-Culinaire and the Vice Echanson.
Wilhelm Pirngruber
Vice Conseiller-Culinaire
In charge of realization of dinners, its ambiance, décor,
decorations and menu, in consultation with the Bailli, the Vice
Conseiller Gastronomique and the Vice Echanson. Coordinates
the activities of the other professional members of the Bailliage.
Robert J. Crudele
Vice Chargé de Missions
In charge of special functions or assignments as may be
delegated by the Bailli. Involved in the development of the
Bailliage policies and procedures.
Jim D. Wilson
Vice Chargé de Presse
In charge of public relations and communications, is responsible
for local press releases regarding Bailliage activities, and
provides reports of the Bailliage's activities, with photographs, as
requested, for National publications. To ensure accurate and
effective reporting, it is suggested this officer be invited to preevent
dinners.
**********
Kauai/Oahu Bailliage
Since one party to welcome in the New Year wasn’t sufficient,
we decided to celebrate Asian style, ushering in the Year of the
Monkey on February 15 with a splendid, exotic Eurasian dinner,
specially prepared for our group by Glenn Chu at Indigo.
And what better way to welcome in Spring than with “The
Flavors of Italy” at Donato’s, where we had our annual
members meeting and dinner on March 15. Enjoying the cozy
ambiance of Donato’s native village of Alberolbello, painted on
the walls, we savored the luscious, fresh creations that have won
the restaurant so many awards.
On May 15 we luxuriated in our annual diner extraordinaire,
where we give a chef carte blanche to create a fantasy menu
showcasing his or her special talents. Emphasis is also placed on
perfect wine pairings (in this case none had a Parker rating below
94). The Bistro’s executive chef Rodney Uyehara was certainly
up to the task, producing an impeccably prepared, inventive
French-style dinner, featuring flambé dishes - a real feast for all
the senses. And with newest Chaîne member, Jacqueline
Takeshita, owner of The Bistro (along with her husband Clifford
Laughton) in attendance, the food and service were truly
extraordinaire.
As for future activities, we will be returning to our roots on Kauai
on October 8 - 10 for a luxurious weekend at the Hyatt Regency
in Poipu. And our Mondial chapter has a very special upcoming
event.
Ever vigilant to find unique treats for the bailliage, several of our
officers mixed business with pleasure at the National Mondial
meeting in Santa Rosa last May. They purchased, at auction, two
vertical flights of Robert Mondavi’s Cabernet, starting with the
1968 vintage, to be featured at a future Mondial event. Since we
are looking forward to doing an event at the Marbella Restaurant,
owned by our own Maître de Table Restaurateur Kimi Matar and
her husband Ash, we may use it there.
Finally, we will have a lively year’s end, with our Roaring 20’s
Christmas dinner at the Prince, prepared by Executive chef
Goran Streng.
**********
Bruce Liebert
Bailli
Forensics@hawaii.rr.com
The year 2004 has already seen the Kauai/Oahu bailliage
monkeying around, going up in flames, and other assorted
activities.
On January 18 our Mondial chapter kicked off the year with
“From No Cru to Grand Cru,” a comparative vertical tasting
of Bordeaux and Cabernet Sauvignon at Lyle Fujioka’s
**********
Formaggio.
................................................................................................................................................................................................................................
6
It is against Chaîne policy for members to bring their own
wines and beverages to Chaîne functions. Please show your
courtesy to the establishments that have allowed the Chaîne to
have our functions at their establishments.
Dr. Robert Lee, Jr.
Bailli Provincial

“Julie’s Corner”
I received a transatlantic call from Officier Marie Claire Strasser
from their home in Austria. Bailli Provincial Honoraire Hans
Strasser and Officier Marie Claire will return to Hawaii in
October.
Julie Honda
Chargée de Presse Provinciale
JulieHonda@aol.com
Friends of Chambellan Provincial Honoraire Roland Schuster and
wife Coral will be returning to their home in Mariner’s Ridge,
Hawaii Kai after living exciting and challenging lives managing
hotel properties in India, and more recently, in Austria.
CHAINE LINKS IKI
Summer has brought on a myriad of pleasures, moves, and
travels for members of our Hawaii/Pacific Region.
Kauai/Oahu’s Bailli Bruce and Vice Chargée de Presse Judith
Liebert visited Tokyo and were hosted to a luncheon by Japan’s
Bailli Delegue and Mrs. Hisashi Ito. The Itos are well known to
us since they have visited Hawaii on many occasions and
attended the Grand Chapitre held in Hawaii in June of 2000.
Standing on the deck of the latest Crystal Cruise Lines’ Serenity,
Dame de la Chaîne Vi and Paul Loo watched in awe as they
visited the Italian Coast, The Greek Isles, Florence, and more on
their 13 day Mediterranean Cruise. The Loos left Honolulu at the
end of July for Rome for their pre cruise to Barcelona and to
Madrid. Says Vi, “Really Nice! The only way to travel is by ship.
Everything is planned for you.” This is a credible endorsement
for Honolulu Bailli Fred Hellekes’ and Dame de la Chaîne
Valerie Davis’ scheduled June 2005 Crystal Alaska Tour.
Hawaii Island Bailli Al and Lorna Jeyte are in Africa visiting
familiar faces and places enroute to Al’s hometown, Hamburg,
Germany. The Jeytes are scheduled to return to their Lodge in
mid October for the Ordre Mondial event hosted by the Hilo
Yacht Club.
There is good news for the Hawaii Island Bailliage. Jim Wilson
was just appointed by Bailli Jeyte as the Vice Chargé de Presse.
Before retiring last December 2004, Jim was the Publisher for the
Hawaii Island’s Tribune Herald Newspaper for 37 years, 7 of
them as Advertising Manager. He continues to be active in
community affairs and with his wife Audrey won and operate
AJ’s B & B. His article debuts in this issue to give the region an
update of the chapter’s activities.
Bailli Honoraire Carole Brooks capped August, the end of
summer, by visiting London and the nice little villages on the
outskirts. It was a time for Carole to enjoy and appreciate the
simpler things of life. Stuart, a gifted musician from Florida, and
Carole spent three weeks in London unwinding from her hectic
pace. Always one to think of others, Carole prepared a dining
experience for Stuart’s mother that was fit for a queen.
7
Maui’s Bailli Mitch Kysar is most excited with the added
culinary strength to his Bailliage. Elevated to Vice Conseiller
Culinaire is Chef Rôtisseur Chris Speere, Associate Professor at
Maui Community College. Two of his instructors, Bobby Santos
and Tom Lellie, will be joining the ranks of the Maui Bailliage
this year. This trio from the state of the art Maui Community
College’s Culinary Institute will definitely enhance the culinary
ranks of the Bailliage. Maui will be in a position introduce a
formidable competitor for the Jeune Commis Competition early
next year. Something to think about, Mitch!
Maui has another fun evening in the making at the Diamond
Resort’s Capiche Restaurant on September 25, 2004. This is a
marriage of food and wines from northern Italy and southern
France.
Chef Rôtisseur Book Tadena is the new chef at Halekulani’s
House Without a Key. He was formerly Chef at Starwood’s
Hanohano Room and Hoku’s at the Kahala Mandarin Oriental
Hotel. Chef Rôtisseur Book Tadena represented the
Hawaii/Pacific Region at the National Jeune Commis
Competition a few years ago.
Traveling to Japan at the end of October will be Honolulu
Bailliage’s Vice Chargé de Mission Dr. Thomas and Dame de la
Chaîne Ryuko Sakoda.
Flying East to China in November will be Bailli Provincial Dr.
Robert and Dame de la Chaîne Roberta Lee. Hopefully, their trip
will include time with Bailli Honoraire Serge Dumont of
Shanghai.
Culinaire Provinciale Kusuma Cooray had to prioritize her
summer agenda that was filled with teaching engagements.
Completing her second book was put on the back burner. Her
invitations included trips to Maui, Seattle, and Kona. As
Honorary Consul of Sri Lanka, she assists everyone from her
country, students to military dignitaries. She wears her many hats
capably and with grace. Although her time is in demand, she
always makes time for those in need, the bedridden and the sick,
preparing meals for them and driving them to their doctor’s
appointments. I know first hand. There is also the fun social life,
which balances her plate.
Bailli Delegue Honoraire Brook and Professional du Vin Kate

Firestone will host the 2004 National Chapitre’s Friday night
“Bash” at their ranch. The Firestones are a fun loving couple and
great hosts who love to party.
It has been awhile since I saw most of you as I was convalescing
in Colorado for 5 weeks with my daughter and family. Bailli
Provincial Honoraire Fred Honda accompanied me to Colorado
and returned to take me home via Las Vegas in time for the
Regional Assemblage on September 11, 2004. The last night in
Loveland, we drove to Flagstaff Restaurant in Boulder
overlooking breathless panoramic view with gourmet menu and
service.
In Las Vegas, I briefly saw in passing Dame de la Chaîne Mary
Lewis, also attending the weeklong travel agency conference
held at the Bellagio Hotel.
Just home in time for the 2004 Regional Assemblage were
Chambellan Laurence and Dame de la Chaîne Ana Lise Vogel.
They returned from a “Dream Sea Outing”. They were part of a
group of 8 on a 165-foot cruiser staffed by 8, including a chef of
Chaîne quality. They spent over a week sailing off of Cape Cod,
Block Island, Nantucket, and Martha’s Vineyard as guests of
their Catskill Mountain neighbor and dear friend.
Conseiller Culinaire Provinciale Kusuma Cooray opened the
doors to the Culinary Institute of the Pacific, at Kapiolani
Community College, at 5 a.m. on March 20, 2004, insuring that
everything was in readiness for the annual regional Jeune
Commis competition. Cooray, a professor at the prestigious
culinary school, has been in charge of the competition since the
beginning, and was invited to be a judge in the National Jeune
Commis competition two years ago in Houston, so we were
assured that the day would be meticulously organized and
exciting.
One eager contestant, Alexander Caday, was already waiting
outside in the predawn aura, ready to start. All eight candidates
arrived by 6:30 a.m. to settle down and relax with a cup of coffee
before being officially greeted by the coordinator. This was the
largest group of competitors yet in the region, and included two
young women who wished to enhance their skills by attending
schools in Europe. The competitors were Alexander Caday, from
the Royal Hawaiian Hotel, Honolulu; Nicole Chang, from
Hokulia, Kailua Kona; Jeremy Choo, from Roy’s-Kihei, Maui;
Rodmann Eleino from Jacques Northshore Bistro, Maui; Tiffanie
Luke, from the Diamond Head Market and Grill, Honolulu; Kyle
Malaqui, from Colleen’s, Haiku, Maui; Allen Tadena, from
Roy’s Nicolina, Maui; and Kerwin Tugas, from the Diamond
Head Market and Grill, Honolulu.
Chargée de Presse Nationale Ellen Hughes still stresses clear,
focused pictures, and I personally feel that all the Vice Chargé(e)
de Presse are dong a great job. Jim Wilson of the Big Island will
be a great addition.
It has been a challenging year for me, health wise, and I would
like to acknowledge exceptional assistance from Dr. Thomas
Sakoda, Kauai/Oahu Bruce Liebert, and Vice Chargée de Presse
Judith Kellogg. It is Dr. Sakoda who makes time for this issue to
be out on time.
Mahalo Nui Loa,
Julie Honda
**********
Visit the Chaîne website (http://www.chaineus.org/)
for information, including how to wear
the Chaîne ribbon and pins
**********
JEUNE COMMIS COMPETITION—Pacific Region
March 20, 2004
By Chargée de Presse Provinciale Julie Honda and Kauai/Oahu
Vice Chargée de Presse Judith Kellogg
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Chaîne members arrived in force to support the young
competitors and to keep the competition moving. Baillie
Provincial Robert Lee arrived at 6 a.m. with pastries donated by
Baillie Provincial Honoraire Fred Honda. Vice Chargé de
Missions Thomas Sakoda and Bailli Bruce Liebert had cameras
ready to document the events. Chargée de Presse Provinciale
Julie Honda interviewed each candidate after they answered
written questions prepared by Chevalier Evan Dobelle, President
of the University of Hawaii. Student helpers stood ready to assist
each of the young chefs. And, of course, our distinguished judges
were waiting eagerly to sample the finished products. Special
thanks go to Kitchen Judge, Vice-Conseiller Culinaire Göran
Streng, Executive Chef of the Hawaii Prince Hotel; Professional
Judges Alfred Cabacungan, Executive Chef of the Royal
Hawaiian Hotel, Chef Rôtisseur Chris Speere, Professor Maui
Community College, Maître Hôtelier Terry Dowsett, GM
Hickam Air Force Base Properties; and Gastronomes Dame
Cherye Pierce, Wanda Evans Food editor for the Honolulu
Advertiser, and Maître de Table Cory Voss, Food and Beverage
Manager of the Oahu Country Club.
These talented young chefs put on an impressive show as they
bustled around their various stations and produced some exquisite
dishes. But after their hard day’s work, the anxious competitors
still had to wait until after dinner to learn the results. At least they
could now relax and be indulged themselves as they headed to
the Oahu Country Club to be honored for the evening by
appreciative Chaîne members. This lush tropical setting, on the
slopes of Nu’uanu Valley, provided an ideal venue for Executive
Chef Glenn Nitta‘s lavish dinner, the evening organized by
Honolulu Bailli Fred Hellekes.
After the champagne reception, guests enjoyed pan seared Moi
and Kauai shrimp with red beet risotto and shellfish broth,
accompanied by a Morgadio di Torre Alvarinho Vinho Verde

2001. This was followed by a rich tea smoked Muscovy duck
breast with ume shiso plum wine sauce, and Okinawan sweet
potato, served with a Domaine Serene, Pinot Noir Yamhill,
Cuvee 2001. The zesty intermezzo of vine-ripened Hauula
tomato sorbet with oven-dried tomato fondue and balsamic syrup
drizzle, prepared nicely for the flavorful next course—Petite-
Syrah slow-braised beef short ribs with Morel mushrooms,
Bubble and Squeak potato cake, broccolini and miniature carrots,
paired with a Petite Syrah, Stag’s Leap Winery, 2000. The
delicious finale was a sun-dried fig and cherry English pudding
with a Port wine gelato.
Of course, the anticipated moment was the
announcement of this year’s winners. With so much talent, the
judges had a tough job, but the chef who will represent the region
in the national competition is the young man who waited in the
dark, even before the doors opened, Alexander Caday. Caday,
who started cooking when he was eight, hopes one day to own
his own restaurant. Although his own favorite food is adobo pork
or chicken, he obviously has mastered a variety of culinary
styles, which suggests that his dream may indeed become reality.
Our region can be proud of all the fine contestants, and thankful
to have so many outstanding professionals and enthusiastic
Chaîne members who volunteered their time and expertise. This
event truly showcased the present strength and future promise of
the Chaîne’s commitment to the culinary arts.
Alexander Caday Prepares the Winning Meal
The Jeune Sommelier Winner, Heath Porter, Conseiller Culinaire
Provincial Kusuma Cooray, the Jeune Commis Winner,
Alexander Caday, and Chambellan Provincial Dr. Robert Lee
Alexander Caday’s Winning Menu
First Course
Roasted pork tenderloin on gingered Okinawan puree with port
wine reduction.
Second Course
Poached shrimp and moi with seared scallops on mascarpone,
shitake, corn risotto, butter sauce.
Dessert
Chocolate cake with raspberry mousse, crème anglaise.
The 2004 Pacific region Jeune Commis Competitors
**********
................................................................................................................................................................................................................................
EDITORS
Julie Honda
Chargée de Presse Povinciale
Thomas H. Sakoda
Vice Chargé de Missions
Judith Kellogg
Vice Chargée de Presse
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