2012 - Chaine des Rotisseurs
2012 - Chaine des Rotisseurs
2012 - Chaine des Rotisseurs
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HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
Chaîne <strong>des</strong> Rôtisseurs<br />
Officers of the<br />
Hawaii/Pacific<br />
Islands Region in<br />
2011 with Sandi<br />
Miller, Chancelier<br />
National<br />
Friday, September 28 th : “Provence de Kahala Reception”<br />
Saturday, September 29 th : “From Soufflé to Beaujolais” and “Julia Child Tribute Dinner”<br />
Join us at the Chaîne Regional Assemblage, along with National Chancelier Harold Small and wife Susan. Invitations will be<br />
mailed at the beginning of September. Contact Kauai/Oahu Bailli Maurice Nicholson (docmwn@aol.com, 381-5586) for any<br />
additional information or to reserve a place.
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
Bruce Liebert, Bailli Provincial Hawaii/Pacific Islands<br />
MAHALO TO FRED<br />
HELLEKES<br />
I first worked closely<br />
with Fred Hellekes as<br />
part of the planning<br />
committee for the 2000<br />
Grand Chapître in<br />
Hawaii that took place<br />
from June 6-17 on four<br />
islands: Oahu, Kauai,<br />
Maui, and the Big<br />
Island. There has never<br />
been another Grand<br />
Chapître to come close<br />
to the one held here<br />
twelve years ago. But it wasn't the twelve days that made<br />
this the most-unforgettable Chapître ever, it was the<br />
planning and quality of the events.<br />
The committee was headed by Bailli Bob Lee (later Bailli<br />
Provincial). Chargée de Presse Provinciale Julie Honda<br />
organized the post-meeting neighbor island trips. Vice<br />
Chancelier-Argentier Fred Hellekes was tasked with<br />
planning, organizing, and executing three major dinners on<br />
consecutive nights for hundreds of guests: a "Polynesian<br />
Extravaganza" Luau at Lanikuhonua on Wednesday, a "Taste<br />
of Hawaii" Directors Dinner at the Kahala Mandarin Hotel<br />
on Thursday, and a "Night at the Royal" dinner at the Royal<br />
Hawaiian Hotel. Carole Brooks planned the finale at the<br />
Hilton Hawaiian Village. All of the events came off without<br />
a hitch. If you have attended National meetings, you may<br />
have be asked "When will Hawaii host another<br />
Grand Chapître,” which shows how much this was<br />
appreciated by the hundreds who attended from around the<br />
world.<br />
Since that time, Fred has served as the Bailli of the<br />
Honolulu chapter, Chambellan Provincial, Bailli<br />
Provincial, and now Bailli Provincial Honoraire. Next<br />
year he will earn the coveted title of Grand Commandeur,<br />
which is awarded to those who have been members for 40<br />
years and honored with an exclusion from the need to pay<br />
National dues. Congratulations, Fred!<br />
I have been kept very busy since taking over as Bailli<br />
Provincial in February: telephone conferences with<br />
Chancelier Hal Small, the Board of Directors, the<br />
Membership Committee, National website issues, and a<br />
ad-hoc committee charged with developing a membership<br />
survey. All of these issues will be discussed at the Grand<br />
Chapître in San Francisco next month.<br />
I expect to continue to maintain the Regional webpage<br />
(bailliages2.chaineus.org/hawaii) and, most importantly,<br />
the Schedule of Events.<br />
My wife, Chargée de Presse Provinciale Judith Kellogg,<br />
and I will also continue to edit this Newsletter (until we<br />
find or coerce a willing volunteer), which is produced and<br />
sent before the Regional Assemblage each Fall.<br />
Fortunately, membership in the Chaîne is once again<br />
continuing to increase, but challenges remain to get back to<br />
pre-9/11 levels and to once again receive three Gastronome<br />
issues a year.<br />
Very shortly (perhaps before you receive this), you will<br />
receive the invitation to our Regional Assemblage on<br />
September 28 & 29th at the Kahala Hotel and Resort. If<br />
there is one event during the year not to be missed, this is<br />
the one. The Kahala GM, Maitre Hôtelier Roseann<br />
Grippo, is excited to have the Chaîne enjoy, once again, the<br />
hospitality of the Kahala Hotel.<br />
Planning committee for the 2000 Grand Chapître: Carole<br />
Brooks, Bruce Liebert, Fred He"ekes, Bob Lee, Fred Honda,<br />
Tom Sakoda, Larry Vogel, and Julie Honda<br />
Vive la Chaîne,<br />
Bruce Liebert<br />
2
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
WERNER BOETTNER, Chambellan Provincial Maui and Big Island, Officier Commandeur, A.A.C<br />
ROBERT CRUDELE, Bailli, Island of Hawaii and ADELE RUGG, Bailli, Maui<br />
The past year has had its ups and<br />
downs and certainly its challenges.<br />
Initially I was all set to move to the<br />
Big Island and help Robert Crudele to<br />
get the Big Island chapter moving<br />
forward. Unfortunately I had to cancel<br />
my plans to move to Hilo, due to<br />
circumstances beyond my control.<br />
Big Island News Thanks to Bruce<br />
Liebert’s efforts, we had a “Meet &<br />
Greet” in Kona, with Chancelier<br />
National Harold Small and other<br />
mainland members attending, which<br />
drew an enthusiastic crowd. All is going<br />
well, and we hope to have a Christmas<br />
function on December 15 at the Four<br />
Seasons Hotel in Kona.<br />
Maui News September 17, 2011 saw<br />
us enjoying a great Dinner Amical at the<br />
Pineapple Grill in Kapalua. A sold out<br />
chapter had a great time, with superb<br />
signature dishes from Chef de Cuisine<br />
Brian Lucky! The Kaanapali sunset,<br />
with after dinner libation, was one to<br />
remember.<br />
December 3, at our Christmas Dinner at<br />
Gerard’s in Lahaina, Gerard Riversade,<br />
our host for this evening, celebrated 30<br />
years of operating his very successful<br />
restaurant. Our guest of honor for the<br />
evening was Mr. Alan Arakawa, Mayor<br />
of Maui, and Mrs. Arakawa, thanks to<br />
Bailli Honoraire Harold Hardcastle.<br />
We also had two inductions of new<br />
members and Bailli Adele Rugg<br />
presented a BIG mahalo award to<br />
Robert Cartwright, our outgoing<br />
Chargé de Presse. Robert has been an<br />
outstanding Chargé de Presse and a<br />
solid Chaîne supporter for many years.<br />
His comment was, “After working with<br />
three Baillis, it’s time for a changing of<br />
the guard.” David Caine was<br />
introduced to the membership as the<br />
new Chargé de Presse.<br />
On May 26 th we enjoyed dinner at<br />
Ruth’s Chris Steak House. This was our<br />
second time at this venue in five years,<br />
so we were all looking forward to a<br />
great repeat performance. And of<br />
course, we were not at all disappointed.<br />
Chef Dan Bader delighted us with a<br />
superb six-course meal. His Chocolate<br />
Sin Cake was to die for (quoting the<br />
Mrs.)<br />
My biggest challenge for the coming<br />
year and beyond is to keep the Big<br />
Island chapter alive and growing.<br />
3
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
JUDITH KELLOGG, Chargée de Presse Provinciale Hawaii/Pacific Islands<br />
As I review the<br />
Gastronome articles that<br />
have appeared or are still<br />
in the pipeline, I am<br />
reminded how lucky we<br />
are to live in a place that<br />
offers such wonderful<br />
venues for our Chaîne<br />
gatherings. I also note the<br />
special relationships that<br />
have developed between<br />
many Chaîne officers and<br />
those in the hospitality<br />
industry (many of whom<br />
are also Chaîne members)<br />
that has resulted in the<br />
first class treatment we<br />
receive. We have some of the best events in the country! I<br />
have listed the most recent articles <strong>des</strong>cribing the events in<br />
our region, so that you can recall your favorites and see what<br />
other chapters are up to.<br />
Many thanks to the hard working Chargés de Presse who<br />
allow you to revisit events with their great articles: David<br />
Caine for Maui, Susan Lee for Honolulu, and Kathryn<br />
Nicholson for Kauai/Oahu. Added mahalo to the Hawaii<br />
Island confrères who have stepped in to write until a<br />
permanent Chargé de Presse is appointed. And a very special<br />
thanks to Bob Cartwright, ably assisted by Tess Cartwright,<br />
as they pass the Maui baton, for the fabulous articles they<br />
have written over a number of years.<br />
GASTRONOME NEWS<br />
• (Kauai/Oahu Mondiale) KCC, November 15, 2010:<br />
“Lessons in Sparkling Wines,” by Dame Kathryn Nicholson,<br />
p. 44.<br />
• (Kauai/Oahu) Halekulani Hotel, December 5, 2010: “A<br />
Classic Holiday Gala,” by Vice Chargée de Presse Christel<br />
Yount, p.77.<br />
• (Honolulu) Happy Day restaurant, October 5, 2010: “Yin/<br />
Yang with the Chaîne Gang,” by Chargée de Presse<br />
Provinciale Judith Kellogg, p. 87.<br />
• (Maui) Lanikeha Clubhouse, January 3, 2011: Winter<br />
Holiday Celebration, by Vice Chargé de Presse Robert<br />
Cartwright, p. 115.<br />
You have no doubt noticed that the Gastronome is now<br />
published just twice a year, and that creates space constraints.<br />
Hence, some of the submissions are shorter than they used to<br />
be. The national editor, Cindy Eisenmenger, is working with<br />
the Board to restore the third issue—I am hopeful! In any<br />
case, an online national newsletter is in the works where you<br />
will be able to read more about bailliage happenings.<br />
Note too that photos for many of our events are available<br />
online by clicking on the link in the Schedule of Events on<br />
the regional website.<br />
Here are the articles from the past year’s Gastronome and<br />
where to find them.<br />
2011 Vol 2<br />
• (Regional) KCC and Café Miro, March 19, 2011: Hawaii/<br />
Pacific Jeunes Chefs Rôtisseurs Competition, Cooking with<br />
Aloha, by Chargée de Presse Provinciale Judith Kellogg, p.22<br />
• (Regional) Young Sommelier, Formaggio Grill and Wine<br />
Bar, March 19, 2011: “The Legacy Continues,” by Chargée<br />
de Presse Provinciale Judith Kellogg, p. 39<br />
<strong>2012</strong> Vol 1<br />
• (Regional) “A Pacific Rim ‘Grand Tour’”, by Chargée de<br />
Presse Provinciale Judith Kellogg, September 8-10, Nanzen<br />
Giro Giro and the Sheraton Waikiki, p. 20.<br />
• (Kauai/Oahu) Halekulani Hotel, May 23, 2011: “An<br />
Extraordinary Wine Dinner,” by Conseiller Gastronomique<br />
Mirella Monoscalco, p 53.<br />
• Hawaii Island) Mauna Kea Beach Hotel, January 8, 2011:<br />
“Marvels of Sunset and Elegance,” by Sary Blanchette, p.78.<br />
• (Honolulu) The Kahala Hotel, December 17, 2010:<br />
“Magnificent Christmas Send Off,” by Chargée de Presse<br />
Provinciale Judith Kellogg, p.87.<br />
• (Kauai/Oahu) Roy’s, Hawaii Kai, March 7, 2011: “Business<br />
Hawaiian Style,” by Vice Chargée de Presse Kathryn<br />
Nicholson, p.116<br />
continues...<br />
4
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
GASTRONOME, continues...<br />
<strong>2012</strong> Vol 2 (You should have it shortly)<br />
• (Maui) O’o Farms, June 26, 2011: “Farm to Table,” by Vice<br />
Chargé de Presse Robert Cartwright.<br />
• (Hawaii Island) Hilo Yacht Club, July 24, 2011: “Hilo’s<br />
Bounty,” by Maître Hôtelier Spencer Oliver.<br />
Regional Young Chefs<br />
• “A Close Finish,” by Chargée de Presse Provinciale Judith<br />
Kellogg, March 31, <strong>2012</strong>, KCC and Royal Garden<br />
• (Honolulu) Halekulani Hotel, August 19, 2011: “Mehfil,”<br />
by Vice Chargée de Presse Susan Lee.<br />
Restaurant.<br />
2013 Vol 1 (in the pipeline for publication in Jan. 2013)<br />
• (Honolulu) L’Amour est dans l’air” by VCP Susan Lee,<br />
February 14, <strong>2012</strong>, Sheraton Waikiki<br />
• (Maui) Pineapple Grill, September 17, 2011: “Wines of<br />
Oregon and Washington,” by Vice Chargé de Presse Robert<br />
Cartwright.<br />
• (Honolulu) Halekulani Hotel, December 3, 2011: “A<br />
Holiday Show Stopper,” by Vice Chargée de Presse Susan<br />
Lee.<br />
• (Maui) Gerards, December 3, 2011: “A Classic French<br />
Holiday, Hawaiian Style,” by Vice Chargé de Presse David<br />
Caine.<br />
• (Kauai/Oahu) “A Waikiki Dinner Extraordinaire” by VCP<br />
Kathryn Nicholson, April 29, <strong>2012</strong>, Halekulani Hotel.<br />
• (Kauai/Oahu--shortened) “Meet and Greet Annual Business<br />
Meeting” by VCP Kathryn Nicholson, March 4, <strong>2012</strong>, Vino<br />
Italian Tapas and Wine Bar.<br />
Mondiale<br />
• (Kauai/Oahu) “Champagne and Caviar,” by Vice Chargée de<br />
Presse Kathryn Nicholson, at the Pacific Club, Honolulu,<br />
February 21, <strong>2012</strong>.<br />
• (Kauai/Oahu) Oahu Country Club, December 18, 2011:<br />
“Silver Bells Holiday Party, “ by Vice Chargée de Presse<br />
Kathryn Nicholson.<br />
Mondiale articles<br />
• (Honolulu Mondiale) Taormina, June 22, 2011: “Romanza<br />
Toscana,” by Vice Chargée de Presse Susan Lee.<br />
• (Kauai/Oahu Mondiale) Kathy Ireland Estate, August 13,<br />
2011: Summer Wines and BBQ: Celebrating Sustainability in<br />
Hawaii,” by Vice Chargée de Presse Kathryn Nicholson.<br />
• (Kauai/Oahu Mondiale) Modern Hotel, October 13, 2011:<br />
“Port Tasting” by Vice Echanson John Magauran.<br />
5
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
PATRICK OKUBO, Echanson Provincial, M.S.<br />
ALAN TSUCHIYAMA, Conseiller Culinaire &<br />
Professionals<br />
Both the Young Sommelier<br />
competition and the evening<br />
event were held at the<br />
Pacific Club in Honolulu,<br />
which is the ol<strong>des</strong>t<br />
organization of its kind west<br />
of the Rockies and<br />
embedded in Hawaiian<br />
history for over 160 years.<br />
In the morning, four judges<br />
administered a three-hour<br />
exam, which included a<br />
written theory test, a blind<br />
tasting of six wines, and a full length exam modeled after the<br />
Advanced Sommelier exam. This full exam is not required at<br />
the regional level and many of the other regions do not go<br />
through this rigorous of an exam. This was a<br />
great opportunity to give the candidates a realistic practice for<br />
the Advanced exam in their preparation for the next level. It<br />
also gave the judges a clear picture on who the best<br />
representative from Hawaii should be.<br />
I am honored to be the<br />
new Conseiller Culinaire<br />
and Professionals<br />
Provincial and will do my<br />
best to uphold the<br />
standards of the Chaîne<br />
<strong>des</strong> Rôtisseurs and Chef<br />
Kusuma Cooray who has<br />
done great things for the<br />
Chaîne organization and<br />
Young Chefs of Hawaii. I<br />
have organized ACF state<br />
competitions, scholarship competitions, high school<br />
competitions, and friendly cooking competitions, but look<br />
forward to the Jeunes Chef Rôtisseurs mystery basket<br />
competition, which is the ultimate competition for young<br />
aspiring chefs. I believe that competition brings out the best<br />
in every young chef and in time translates to their becoming a<br />
solid cook and well respected chef in today's very<br />
competitive industry.<br />
Sean Isono, Sommelier at the distinguished Le Mer restaurant<br />
at the Halekulani Hotel, was announced as the winner of the<br />
Young Sommelier competition for the Hawaii Pacific Islands<br />
Region and represented us in Napa Valley in May.<br />
Ultimately, Master Sommelier candidate, Christopher Bates,<br />
was named the national Best Young Sommelier in America,<br />
and will represent the U.S. in the International Competition<br />
in South Africa.<br />
6
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
KUSUMA COORAY: A Chaîne Treasure, by Judith Kellogg, Chargée de Presse Provinciale<br />
Since 1985 Culinaire <br />
Provinciale Kusuma <br />
Cooray has been a quiet <br />
Chaîne powerhouse and <br />
for most years since <br />
then, has been <br />
masterfully organizing <br />
and orchestrating the <br />
Hawaii/PaciEic Region <br />
Young Chefs <br />
competition, which has culminated in a national winner <br />
this year, Ryan Manaut. She was also honored to be <br />
selected to judge the Chaîne <strong>des</strong> Rôtisseurs National <br />
Jeunes Commis competition at the Conrad N. Hilton <br />
after which, Kusuma became Executive Chef at the <br />
popular Willows restaurant. In 1981, Kusuma joined the <br />
faculty of the Culinary Institute of the PaciEic at Kapiolani <br />
Community College, where she presently is a Professor <br />
teaching her specialty, Continental Cuisine.<br />
Ever engaged and creative, Kusuma has authored a <br />
cookbook, Burst of Flavor: The Fine Art of Cooking with <br />
Spices, and her second cookbook on Eish is forthcoming. <br />
But contributions and interests extend well beyond the <br />
culinary world. She has been the Hawaii Consul for Sri <br />
Lanka now for 12 years, and this year was inducted as <br />
Dean of the Consular Corps of Hawaii. In addition, she is a <br />
beautiful ballroom dancer, having discovered this passion <br />
while with a group of Chaîne members enjoying an <br />
Alaskan cruise together. <br />
Kusuma is deEinitely the kind of ofEicer that makes the <br />
Chaîne proud, so a BIG mahalo to her for her many <br />
contributions!<br />
School of Hotel and Restaurant Management. As much as <br />
she has relished her executive role in the Chaîne, and in <br />
addition to teaching, she now needs to turn her time and <br />
attention to planning an ambitious project, “Island Nation: <br />
Island State,” a joint venture between Hawaii and Sri <br />
Lanka sponsored by the respective governments to train <br />
Sri Lankan restaurant industry personnel at all levels, <br />
from managers, chefs and housekeepers to service staff, <br />
bus boys and apprentices. <br />
Her distinguished legacy certainly prepared her well for <br />
this honor. Born and raised in Sri Lanka, Kusuma trained <br />
in London where, among her triumphs, she won a <br />
prestigious national baking competition at the National <br />
Baking School in 1975. She then honed her skills in <br />
Chartres, France with Master Chef Maurice Cazalis at his <br />
landmark restaurant Henry IV th . She could have had a <br />
successful career anywhere, so we are fortunate that she <br />
was waylaid in Hawaii after she met her future husband, <br />
Ranjit George Cooray, who was a Smithsonian Scholar of <br />
Botany at the University of Hawaii. Doris Duke was then <br />
lucky enough to acquire Kusuma as her Corporate Chef, <br />
7
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
SIDNEY LEE, Bailli Honolulu<br />
This year we have tried<br />
to have events at some<br />
new and different venues,<br />
having some casual<br />
events while still<br />
providing a Chaîne<br />
experience. Some have<br />
criticized past events for<br />
being too expensive and<br />
having too much food.<br />
This year we have tried<br />
to have some less formal<br />
events with fewer<br />
courses, and I anticipate<br />
the future holding a blend of formal and informal events.<br />
We began the year with a Valentine's dinner at the Presidential<br />
Suite of the Sheraton Waikiki. It was blessed with an extra<br />
romantic sunset, with chef Bret Villarmia preparing a special<br />
meal for special couples. Valentine's Day can be a hectic<br />
evening, as couples fight for reservations and restaurants<br />
serve high volume fixed menus. It was a special treat to be<br />
able to share the evening with a special someone and special<br />
friends while enjoying a high quality meal with seductive<br />
wines. This may become an annual tradition.<br />
special project of chef Savas, who has spent lots of energy<br />
creating a Mediterranean cafe, with curved archways and<br />
handcrafted glass lighting. While many Greek restaurants<br />
serve a combination of Greek and Middle Eastern cuisine, this<br />
meal was 100% Greek, beginning with Ouzo and continuing<br />
with Greek wines, with food served family style to share with<br />
our Chaîne family members.<br />
Our most recent event was a fundraising dinner for chef Ryan<br />
Manaut at the Oahu Country Club to help him with the<br />
expenses of training and traveling to Berlin to compete in the<br />
International Young Chef competition. As many of you know,<br />
the dishes created in the Young Chef competition are made<br />
from mystery ingredient baskets that the competitors find out<br />
about the day of the competition. For this meal, Ryan used a<br />
course from the Hawaii Regional competition, a course from<br />
the National competition, and a <strong>des</strong>sert course that allowed<br />
him to experiment with some different ideas, all of them<br />
wonderful. Ryan has been training hard with the assistance of<br />
Honolulu Chefs Rôtisseur Alan Tsuchiyama, Vikram Garg,<br />
and Alan Wong.<br />
This year, the Christmas party for the first time will be a joint<br />
venture with the Kauai/Oahu chapter. The two chapters have<br />
had great individual parties over the years, and many of the<br />
members each chapter supporting the other and becoming<br />
close friends. With the holiday season being such a busy<br />
time, the decision was made by Bailli Mau Nicholson and<br />
myself at the beginning of this year to hold a joint Christmas<br />
party, allowing us to have a truly gala event.<br />
Thank you for allowing me to serve as your Bailli for<br />
another year. I couldn't do it without the support from my<br />
officers, who have done it all, from expert guidance at<br />
tastings, masterful wine pairings, diligent accounting, among<br />
other tasks. Special thanks goes out to my Chargée de<br />
Presse, Susan Lee, who is really my Chargée de Everything,<br />
who has spent many all nighters on the invites, menus, and<br />
decor, to perfect the details that make our special time<br />
together more special.<br />
The Young Chef award dinner in March was our next event.<br />
We knew chef Ryan Manaut was a talented competitor, and<br />
are proud to have a Honolulu Chef Rôtisseur go on to win the<br />
national competition and to be able to showcase his talents on<br />
an international stage. The award dinner was at Royal Garden<br />
at the Ala Moana Hotel, where we had a Chinese banquet<br />
which included a whole roast pig, as well as other delicacies<br />
not commonly seen in most Chinese restaurants.<br />
In June we had a Greek-themed dinner. The venue was a<br />
space owned by chef Savas Mojarrad, whom many know as<br />
the owner of Olive Tree Cafe in Kahala. The location is a<br />
8
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
MAURICE NICHOLSON, Bailli Kauai/Oahu<br />
The past year has been<br />
another great year for the<br />
Kauai/Oahu Bailliage;<br />
we’ve enjoyed a variety of<br />
social events and increased<br />
our membership. Another<br />
highlight for Kauai /Oahu<br />
this year was the elevation<br />
of Chambellan Provincial<br />
Bruce Liebert to Hawaii/<br />
Pacific Islands Bailli<br />
Provincial. Yeah Bruce!<br />
We recognize and give<br />
appreciation to Bailli<br />
Provincial Honoraire, Fred Hellekes for his years of service<br />
and dedication to the Chaîne <strong>des</strong> Rôtisseurs. As we all know,<br />
the Chaîne <strong>des</strong> Rôtisseurs is a volunteer organization, so we<br />
are very grateful to all the regional officers and local officers<br />
who donate long hours to keep the Hawaii/Pacific Islands<br />
Region Chaîne <strong>des</strong> Rôtisseurs successful and growing.<br />
Also, a special thank you to the Kauai/Oahu executive<br />
committee “team” who have enthusiastically participated in<br />
organizing the past Kauai/Oahu events. And to my<br />
indispensable ally, writer, and organizer, Vice Chargée de<br />
Presse Kathryn Nicholson, heartfelt gratitude.<br />
Next, we celebrated the 2011 holidays at Oahu Country Club<br />
with an exquisite black tie dinner including barbershop-style<br />
Christmas carolers. Five new members were inducted before<br />
dinner, and after dining, we put on our dancing shoes and<br />
boogied to a live band. In addition, to help make the night a<br />
success in the Oahu Country Club kitchen was Ryan Manaut,<br />
who subsequently won the regional Young Chef competition.<br />
He went on to win the national Young Chef competition in<br />
New Orleans and soon will be competing internationally in<br />
Berlin. Congratulations Ryan!<br />
In keeping with Chaîne’s effort to promote and support young<br />
chefs and sommeliers, Kauai /Oahu hosted the Young<br />
Sommelier competition and awards dinner February 21 at the<br />
Pacific Club. The morning sommelier competition and<br />
evening Champagne and Caviar Awards Dinner menu was<br />
jointly organized by Master Sommelier and Echanson<br />
Provincial, Patrick Okubo and The Pacific Club Executive<br />
Chef and Vice Conseiller Culinaire, Eric Leterc. The Young<br />
Sommelier competition regional winner, Sean Isono, went on<br />
to represent the Hawaii/Pacific Islands in Napa, California.<br />
In March, the members of the Kauai/Oahu bailliage held our<br />
annual business meeting at Vino Italian Tapas and Wine Bar,<br />
the “home” of Master Sommelier Chuck Furuya and wife,<br />
Cheryle. This was a casual family-style “Meet and Greet”<br />
BYOB dinner for members and their guests. The business<br />
meeting reflected the philosophy of the Bailliage, “mix<br />
business with pleasure and introduce new potential members<br />
to the Chaîne <strong>des</strong> Rôtisseurs.”<br />
Kauai/Oahu Vice Echanson, John Magauran and Chargée de<br />
Missions, Kimi Matar were instrumental in planning the first<br />
Mondiale du Vin Summer Wines and Beach BBQ at the<br />
Kathy Ireland Estate in August 2011. On a roll, Vice<br />
Echanson John Magauran organized the October 2011<br />
Mondiale du Vin Port tasting dinner at the Modern Hotel.<br />
Both events were educational and palate pleasing gatherings.<br />
Kauai/Oahu raised the bar April <strong>2012</strong> at the Halekulani for the<br />
annual Un Diner Extraordinaire. This elegant dinner held in<br />
the beautiful Hau Terrace over-looking Waikiki Beach<br />
exceeded expectations. The menu was planned and executed<br />
by Halekulani Executive Chef and Chef Rôtisseur Vikram<br />
Garg with the help of Vice Conseiller Gastronomique Kathy<br />
Stafford, Vice Echanson John Maguaran, and Vice Chargée de<br />
Missions, Kimi Matar.<br />
continues...<br />
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HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
Back by popular demand, the Annual Summer Seaside BBQ<br />
and Clambake was held on September 2 at the Kahala Hotel<br />
& Resort. This was another casual on-the-beach BYOB<br />
“Meet and Greet” for members and their guests. Next, the<br />
Hawaii /Pacific Islands Chaîne Regional Assemblage will be<br />
held Friday and Saturday, September 28-29, also at the<br />
Kahala Hotel & Resort. This will include a casual beach-side<br />
reception Friday night, cooking demonstrations, and a formal<br />
dinner on Saturday. Our special thanks to Maître Hôtelier and<br />
General Manager of the Kahala Hotel & Resort, Roseann<br />
Grippo, who is personally involved in all Chaîne functions at<br />
the Kahala Hotel.<br />
educational Mondiale du Vin dinners are in the works, as<br />
well as formal dinners. All the while, the Kauai/Oahu<br />
Bailliage continues to attract new and enthusiastic members<br />
who share the Chaîne <strong>des</strong> Rôtisseurs ideals and vision. We’re<br />
honored to have added at least seventeen new faces to the<br />
Kauai/Oahu Bailliage roster recently, either by new<br />
membership or by reinstatement. It’s my hope to continue<br />
offering Chaîne <strong>des</strong> Rôtisseurs events that surprise, please,<br />
and educate the Kauai/Oahu membership.<br />
For the Holidays we’re planning something different this<br />
year. The <strong>2012</strong> Gala Holiday dinner will be a joint event for<br />
the Kauai/Oahu and the Honolulu Bailliage on Saturday,<br />
December 1 in the Halekulani Ballroom. Please save the date<br />
and mark your calendars for all the above Kauai/Oahu events.<br />
Events for 2013 are already in the planning stages and we<br />
look forward to another exciting new year. More casual and<br />
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HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
Hawaii’s Own, Young Chef, by ANNA SACHS<br />
representative. He will proceed to compete in Berlin,<br />
Germany on September 14 th , facing chefs from around<br />
the world at the international level of the competition.<br />
Growing up in Hawaii, Ryan Manaut is no stranger to<br />
diversity, and his cooking has developed a unique and<br />
multicultural identity all of its own. It was his mix of<br />
Eastern and Western culinary influences that set him<br />
apart in the national competition, surprising and<br />
impressing the judges with his Japanese style seafood<br />
chawan mushi appetizer and Chinese spiced duck<br />
entree.<br />
This year’s Chaîne <strong>des</strong> Rôtisseurs Young Chef Competition has brought much<br />
honor to Hawaii with our Honolulu Chef Rôtisseur and Oahu Country Club chef,<br />
Ryan Manaut, taking first place in the national competition–the first national<br />
winner from<br />
our region!<br />
In New<br />
Orleans, he<br />
faced<br />
competitors<br />
from nine<br />
other regions<br />
in the U.S.<br />
and came out<br />
on top,<br />
making him<br />
the national<br />
Ryan likes to surround himself with many cultures and experiences, always staying open to new inspiration and hoping to one<br />
day open his own restaurant with unique samplings. Though he graduated in 2010 from the Gros Bonnet Culinary Academy<br />
here in Honolulu, he still approaches<br />
cooking as a student, constantly learning<br />
from those willing to teach.<br />
With the international competition<br />
coming up fast, Ryan Manaut and Chef<br />
Alan Tsuchiyama of the KCC Culinary<br />
Institute of the Pacific have been<br />
working together vigilantly. Ryan<br />
confesses that it has been a challenge<br />
keeping up with his full time position at<br />
Oahu Country Club while saving time<br />
and energy for daily competition<br />
training. A lot of thought and practice<br />
has been put in to the upcoming<br />
competition, but there is no telling what<br />
will be in that mystery basket. However,<br />
one thing is for sure, that we will<br />
welcome Ryan back with open arms and<br />
proud smiles.<br />
Glück und die besten Wünsche, Ryan!<br />
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HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
MIRELLA MONOSCALCO, Vice Conseiller Gastronomique Honoraire Kauai/Oahu<br />
mushrooms was served with a 2009 and<br />
a 1998 Robert Mondavi Cabernet<br />
Sauvignon.<br />
We were honored to have Tim, Peter,<br />
and Margrit Mondavi join us for dinner.<br />
Granddaughter, Angelina Mondavi is<br />
the winemaker of "Dark Matter Wines".<br />
NATIONAL MONDIALE MEETING<br />
NAPA VALLEY, CALIFORNIA<br />
Seventeen Mondiale du Vin members<br />
from Hawaii stormed Napa Valley,<br />
California in May to cheer Sean Isono<br />
the winner of the Young Sommelier<br />
competition for the Hawaii/Pacific<br />
Islands for the 12th Annual Young<br />
Sommelier Competition finals and to<br />
explore the local wineries together.<br />
The National meeting festivities began<br />
with an outdoor luncheon and a tasting<br />
of twenty-five local wines. It was a<br />
great opportunity to explore what the<br />
area had to offer in one setting. Nickel<br />
and Nickel, Cakebread Cellars, and Far<br />
Niente were a perfect marriage to the<br />
risotto station. Dinner was at<br />
Greystone, the Culinary Institute of<br />
America, where we sampled delicious<br />
appetizers in the kitchen and watched<br />
them being prepared. The local<br />
sparkling wine was a perfect match.<br />
Dinner was served in a beautiful cellar<br />
setting and began with local goat cheese<br />
filled ravioli.<br />
The following day we toured Robert<br />
Mondavi Winery in a beautiful setting<br />
of rolling hills and vineyards. After a<br />
tour of the cellars we renewed old<br />
friendships and shared the harmony of<br />
the table with Grand Dame Margrit<br />
Mondavi. The first course was<br />
Dungeness crab cakes served with 2009<br />
Robert Mondavi Fume Blanc. A<br />
delicious ribeye from Niman Ranch<br />
with spring garlic potato puree and wild<br />
That evening the gala dinner was at the<br />
Silverado Resort after the inductions.<br />
We cheered when Bruce Liebert was<br />
elevated to Bailli Provincial for the<br />
Hawaii/Pacific Islands. During dinner<br />
we enjoyed composing and singing a<br />
song with the leadership of Dame<br />
Tiffany James. We were not too shy to<br />
go on stage and sing: “We are from<br />
Hawaii and glad to be here. We like our<br />
wine and don't drink beer. I know you<br />
think that we all hula, but we are much<br />
cooler. We eat, drink and stay up late<br />
and we all think that the Mondiale is<br />
great!”<br />
Her 2007 Zinfandel was the hit of the<br />
evening and was a perfect pairing with<br />
the lamb.<br />
After brunch at the Silverado, the<br />
festivities continued as we visited Vine<br />
Cliff Vineyards, the caves of Justin<br />
Winery, Darioush Winery, and Meteor<br />
Vineyards. We especially enjoyed<br />
visiting Buoncristiani Vineyards caves<br />
that were under construction.<br />
Dinner at Thomas Keller’s Ad Hoc<br />
Restaurant that evening was a great way<br />
to end the incredible Napa Valley<br />
journey that we all shared.<br />
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HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
13
HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL <strong>2012</strong><br />
Calendar<br />
September 28 and 29, <strong>2012</strong><br />
Hawaii/Pacific Islands Assemblage Dinner<br />
Gala and Inductions<br />
Kahala Hotel and Resort<br />
Contact Maurice Nicholson, 381-5586<br />
October 25–28, <strong>2012</strong><br />
United States Grand Chapître<br />
Palace Hotel, San Francisco, California<br />
Contact National Office (973) 360-9200<br />
December 1, <strong>2012</strong><br />
Kauai/Oahu and Honolulu Bailliages<br />
Christmas Dinner and Inductions,<br />
Halekulani Hotel<br />
Contact Maurice Nicholson, 381-5586<br />
December 8, <strong>2012</strong><br />
Maui Christmas Dinner, Fleetwood’s on<br />
Front Street, Lahaina, Maui<br />
Contact Adele Rugg (808) 879-9964<br />
December 15, <strong>2012</strong><br />
Big Island Christmas Dinner<br />
Four Seasons Resort Hualalai<br />
Contact Robert Crudele, (808)<br />
969-7707 or Kimi Matar,<br />
kimi@honolulusocialdiary.com<br />
March 11, 2013<br />
Kauai/Oahu Annual Business Meeting<br />
Outrigger Canoe Club<br />
Contact Maurice Nicholson, 381-5586<br />
March 2013<br />
Young Chefs’ Competition, Culinary<br />
Institute of the Pacific<br />
Contact Alan Tsuchiyama, 734-9148<br />
October 17-20, 2013<br />
United States Grand Chapître<br />
Washington, DC<br />
Contact National Office (973) 360-9200<br />
December 7, 2013<br />
Honolulu and Kauai/Oahu Bailliages<br />
Christmas Dinner and Inductions,<br />
Halekulani Hotel<br />
Contact Sid Lee, 735-5594<br />
Contributors<br />
JUDITH KELLOGG, WERNER BOETTNER, ALAN<br />
TSUCHIYAMA, PATRICK OKUBO, SID LEE, MAU<br />
NICHOLSON, MIRELLA MONOSCALCO, KATHRYN<br />
NICHOLSON, ANNA SACHS, AND BRUCE LIEBERT<br />
Editors<br />
JUDITH KELLOGG AND BRUCE LIEBERT<br />
9.24.12<br />
June (late) 2014<br />
United States Grand Chapître<br />
New Orleans, Louisiana<br />
Contact National Office (973) 360-9200<br />
For the Current Schedule:<br />
bailliages2.chaineus.org/hawaii/<br />
CurrentCalendarHPI.html<br />
Regional Webpage:<br />
http://bailliages2.chaineus.org/hawaii/<br />
Contact Webmaster<br />
Bruce Liebert with updates for events:<br />
bruce.liebert@gmail.com or (808)<br />
351-3882<br />
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