Chaîne des Rôtisseurs - Chaine des Rotisseurs

HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL 2014SIDNEY LEE, Bailli, HonoluluDear Confrères,Another year has passed,and the 2014 RegionalAssemblage is returningto the Four Seasons onthe Big Island. Last year'sregional was a greatexample of a top resortputting forth a top effortin the spirit of theChaîne. Last year theHonolulu Chapter wasthe host, with majorassistance from Hawaii Island Bailli Kimi Matar. The HawaiiIsland Chapter will be the host of this year's event, which willlikely be even better than last year. Please plan on attending.The regional assemblage last year was attended by BailliDélégué George Brown as well as our new Bailli Délégué HalSmall. The festivities began with a welcome Champagnereception on Friday evening. The next night was the inductionceremony and gala dinner where we experienced the finecuisine of the Four Seasons Resort Hualālai Executive ChefChris Bateman. On Sunday, we had an alfresco, walk-aroundpoolside event featuring food stations of many of the FourSeasons chefs along with beverages selected by EchansonProvincial Patrick Okubo.Our Christmas party was at Halekulani, where it will beagain this year on Saturday, December 6, 2014. Thoughmany of our events are at Halekulani, they do the best job ofcapturing the Christmas spirit in the grandest fashion. Wehad entertainment by Cathy Foy and her band, as well as afestive performance by the Diamond Head Shooting Stars.The 2013 Christmas party was the second year of a jointparty with the Kauai/Oahu chapter. The size of the partyallowed for everything on a grander scale, but this year theHoliday dinners will be separate as they were in the past.Due to scheduling constraints, the parties will unfortunatelybe held on the same day. With many couples having membersin both chapters, this scheduling is not ideal. Yet, I am surethat both parties will be more intimate and enjoyable.Our Valentine dinner, InterCourses – Eating between theLines of Poetry, was a six-course dinner composed of poetry,food, and wine. Members received personalized poetry booksthat paired a love poem with each course, as well as vintageValentine cards to use for their own romantic verses to theirsweethearts. We are currently looking for a venue forValentines 2015.Our dinner extraordinaire at Sushi Ginza Onodera in Aprilwas on a much smaller scale than usual, due to the size of thevenue. This 17-seat gem offers a sushi bar for seven, a tatamiroom for six, and an intimate room for four. Our 25-courseomakase (chef’s choice) menu featured sushi of the highestquality in an intimate setting that allowed for enjoyment ofsake and wines that are difficult to obtain in larger quantities,such as 2002 Pascal Doquet, 2006 Pierre Peters Chetillons,2002 Dom Pérignon, 2002 Dom Ruinart, 2000 TaittingerComtes, and 2000 Krug. We also partook of an ultra-popularand highly sought after sake, Nishida Denshu Tokubetsu.Member demand required a follow-up dinner a week later.The smaller size of the Holiday party this year will also allowfor some special wines to be featured.In May, hat-donning guests and fashionably chic memberswere treated to the inaugural low tea service at StageRestaurant’s Lime Lounge. Executive Chef Ron De Guzmanand Pastry Chef Cainan Sabey worked hand in hand with Teaat 1024’s tea connoisseur, Michelle Henry, to create adelectable and educational afternoon tea experience for us.This event was put together with the assistance of HawaiiIsland Bailli Kimi Matar who is a close friend of Ms. Henry.Our next event will be on Thursday, October 9, 2014. We arereprising our Indian-themed dinner at Halekulani after a oneyear hiatus. This year Vice Conseiller Gastronomique VikramGarg is having a few celebrity chefs from India come toHawaii to do an exclusive Chaîne Indian dinner for us. Thesetop chefs will share their vision of high-end Indian cuisinewith us to create an experience not to be missed.13