Season 2017 - 2018
March Mussel Madness dinner at Chez L’Epicier
The Palm Beach Chaîne kicked off the month of March with its March Mussel Madness dinner at Chez L’Epicier in Palm Beach. Members and guests enjoyed the reception including a Mussel Cappucino which had a surprise at the end - a plump, delicious mussel to finish the dish.
Everyone then moved to the private dining room to enjoy a sumptuous 5 course meal revolving around the glorious mussel naturally! A perfectly grilled octopus salad was served family style, followed by a special show of Chef Laurent Godbout’s talent. He finished the Lobster & Truffle Risotto in a 36 month old wheel of Parmegianno Regiano cheese by flambéing the cheese beforehand and then cooking the risotto to “al dente” perfection. Guests then chose between two versions of an enormous bowl of luscious mussels which were as sweet as could be, accompanied by crispy frites of course. Finally Baked Alaska Banana Split was enjoyed by all for dessert. To finish the evening, we got to “roast” homemade marshmallows over mini fire pits that were on the center of each table. The evening was full of camaraderie and delicious food. Madness it was not, simply tons of foodie fun!
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Annual Holiday Dinner: The Gilded Age @ Four Seasons
The Palm Beach Chaîne held it’s annual holiday dinner “The Gilded Age” at the Four Seasons Resort, Palm Beach. For the reception various hors d’oeuvres and Louis Roederer, Brut Premiere Champagne were served as magicians entertained the guests. We saw dollar bills being levitated in thin air - what a treat!
Next, dinner was served in Graze as live music put us all in the holiday mood! Shaoching Bishop, CEO of Regiis Ova, the newest caviar company in North America, gave a presentation about the caviar she supplied especially to the Palm Beach Chaîne for this meal. She explained in-depth the philosophy that she and her partner, Chef Thomas Keller of French Laundry, have when it comes to sustainably sourcing the best quality caviar from farms across the world. Our diners were delighted by the special surprise treat of tasting a generous 1 oz. serving of caviar from direct from Regiis Ova during the 1st course.
Executive Chef Tory Martindale outdid himself creating meal that was a modern & sophisticated take of the Gilded Age. Dessert was then served by the fireplace in the comfort of the Living Room. As it was an especially chilly evening, it was the perfect way to end a decadent evening!
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Season Opening Dinner @ Imoto
The Palm Beach Chaîne had a spectacular season opening dinner at Imoto on November 13th, 2017. The event was hosted by Bailli Delegue des Etats-Unis Honoraire Roger Yaseen and his wife Kimberly. Everybody had a fantastic time dressed in festive oriental garb as they enjoyed “A Classical Culinary Experience in Conceptual Japanese Nomenclature” as presented by Chef Clay Conley, a fellow Chaîne member.
The meal began with service of a “glass of water” for each attendee, in which a live gold fish was swimming. Many thirsty people almost took a sip until they realized it was meant to add whimsy to the evening! Continuing with the fish theme, over a dozen whole Roasted Fukushima Water Bass were presented on a wooden tray as they were paraded throughout the restaurant for us to gaze upon. Similarly Lacquered Fujiyama Duck were shown hanging as they passed by each table. The food was delicious, the service was impeccable and the ambiance was conducive to the camaraderie we’ve come to expect from the Chaîne. We even invited local celebrity Rod Stewart to join us as he mistakenly walked into the restaurant thinking it was open to the public, but alas his dinner business meeting took priority. He certainly missed a uniquely special meal!
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Season 2016 - 2017
Season Closing Dinner @ Mar-a-Lago
Palm Beach Chaîne members and guests attended another SOLD OUT event to close the 2016-17 season. A private cocktail reception was held on the patio at President Trump's Mar-a-Lago Club, as we watched the gorgeous sunset over the intracoastal from Palm Beach.
Attendees then sat at our private table ready to feast! We partook of the copious seafood buffet and dessert bar which was set up inside the living room and all over the patio. The favorite dishes of the evening included the fully cracked Maine lobster with drawn butter, as well as the colossal shrimp cocktail, raw bar and gigantic seared scallops. Everyone in attendance ate and drank their fill and were merry as they departed with lovely memories of a delicious meal and bountiful camaraderie at the table.
Palm Beach Chaîne closed out the season in true Chaîne style with the epitomy of Palm Beach flair!
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James Beard Dinner @ Kitchen
At another SOLD OUT event, Palm Beach Chaîne members had the privilege of enjoying Chef Matthew Byrne's recreation of his James Beard Menu, which he presented at the James Beard House last August. The evening began with a reception of champagne and passed hors d'oeuvres which included jumbo shrimp perfectly breaded and seasoned with a hint of lemon and delectable mini potato latkes which were presented with creme fraiche and caviar atop them.
As attendees took their seats in the newest section of the restaurant, a private venue surrounded by floor to ceiling windows and known as the "prep kitchen", the sun began to set and the festive string lights came to life. First we enjoyed a duo of Ahi, Mango & Avocado with Spicy Soy dressing and Crispy Eggplant with Roasted Peppers atop which sat the creamiest ball of Burrata cheese and Parmesan Cheese crisp. Each bite containing a bit of every component was throughly enjoyable. Every plate was clean in the house! Next we enjoyed the chef's take on bacon & eggs: a poached egg delicately balanced atop a perfectly cooked mound of asparagus spears with chèvre cheese and sprinkled with crunchy prosciutto crumblings and a lovely sauce to balance the flavors. The entrée was another delicious duo - the chef's take on Surf & Turf. A perfectly tender filet of beef, with a creamy thick slice of exquisitely seared foie gras was accompanied by truffle potatoes. Sitting next to that, was the a super flavorful crab cake with tomato avocado relish. Yet again, every plate went back empty. And the grand finale was a trio of desserts, each unique and different in flavor profile and texture, yet each superbly executed. A homemade mango sorbet which was creamy and full on flavor; a pillow like strawberry shortcake with fluffy cream and red, ripe strawberries; and a velvety chocolate pie that was to die for! Everyone was filled to the brim after this delectable and complete meal.
With each course that was served, it was no surprise as to why Chef Byrne was invited to the James Beard House. We are so proud to support a local chef with so much talent, and we look forward to his continued success and enjoying many more Chaîne meals at his restaurants!
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Chinese New Year Celebration
The Palm Beach Chaîne celebrated the Chinese New Year of the Rooster in grand style! Members and guests gathered at the Singing Bamboo Chinese Restaurant dressed in their finest festive asian garb as they sipped on Champagne and Soho Lychee Spritzers during the opening reception. Various classic chinese hors d'oeuvres were served including Shu Mai, Har Gow and Crab Rangoon. Attendees had a fabulous time partaking of the photo booth where different chinese props were available for them use, including silk parasols and emperor hats.
The party then moved to the dining room, where everyone feasted on a classic 10 course Chinese New Year Banquet which included Wintermelon Soup which was served out of specially carved wintermelons. The menu also i had Young Chow Fried Rice, Whole Fried Sichuan Grouper and deliciously aromatic Orange Peel Beef. During dinner service, the guests were surprised with a traditional lion dance by the Ni Ma Lion Dance Troupe, and everybody offered the lions their red envelope filled with money to ensure a prosperous new year.
To finish the celebratory meal, a trio off desserts were offered as well as custom made fortune cookies with funny individual messages bearing the Palm Beach Chaîne logo. Everybody enjoyed the evening and left with a set of colorful chopsticks with silk covers and festive silk fans.
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40th Anniversary Induction Gala Dinner
On December 15th, 2016 the Palm Beach Bailliage celebrated its 40th Anniversary in grand style at the Four Seasons Resort, Palm Beach. The evening began with a champagne reception and passed hors d'oeuvres on the Living Room Terrace. Members enjoyed the cool, ocean breeze and the Champagne Girl who wore a skirt made of filled champagne flutes!
Everybody then moved to the Living Room for the Induction ceremonies. We had the honor of our Bailli Delegué (National President) Mr. Harold Small, as our inducting officer for this momentous occasion. He, along with Bailli Provincial (Regional President) Dr. Charles Radlauer, and Bailli (Chapter President) Dr. Melisande Wolff, facilitated both induction ceremonies - one for the Chaîne des Rôtisseurs followed by the one for Societé du Vin Mondiale.
Mrs. Jane Shalam, Mrs. Lisa Koeper and Mrs. Rhonda Segal were awarded the title of Commandeur for 20 years of membership in the organization. Dr. Nicholas Kerin received the title of Officier Commandeur for 30 years of membership. Mrs. Rona Forstadt, who was the very first female ever inducted into the Chaîne des Rôtisseurs in the United States, was presented with the title Officier Grand Commandeur, along with a commemorative photo from her own induction ceremony 50 years ago! As we congratulated our longtime standing members, we also welcomed over a dozen new members. Professional members included Mr. Tory Martindale, Executive Chef and Mr. Mazen Saleh, F&B Director, both of the Four Seasons Resort, Palm Beach. To cap off the official business of the evening, Dr. Melisande Wolff, Bailli of Palm Beach, was awarded the Bronze Star of Excellence by Bailli Delegué Mr. Harold Small, in recognition of her contributions to the organization.
Once the official ceremony was complete, everybody moved to the festively decorated dining area, Graze, to enjoy a sumptuous celebratory meal. Each course with expertly paired with a specific wine by the (National) Vice Echanson des Missions et Programs, Societé du Vin Mondiale, Mr. Richard Groves. Wines served included Chateau La Tour, Pauillac 1978 and M. Chapoutier "Croix de Bois", Chateauneuf-du-Pape, 2009. In honor of the organization's history and our grand celebration, Caymus 40th Anniversary, Napa Valley Cabernet Sauvignon, 2012 was served with the Parade of Rôtisseurs of course!
After a meal that everyone was simply raving about, the party moved outdoors to the Herb Garden. A laughing, live tree met the guests as they were offered comfy slippers to wander around the Enchanted Forest. With bubbles floating about in the air, and sensual lounge music, everyone partook in the delicious dessert offerings. Some people visited the cigar bar, while others sipped on a rare bottle of Chandon's Blue Ribbon Brandy. To commemorate the evening, guests left with a custom Palm Beach Chaîne champagne flute filled with goodies!
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Kick-off Brunch at Palm Beach Yacht Club
Thank you to all of you who attended our sold-out Season Kick-Off Brunch at the Palm Beach Yacht Club on Sunday, November 6th, 2016!
The weather was absolutely perfect and everybody had a fabulous time thanks to George Schulte who so generously offered the use of his gorgeous yacht, Bozina. We drank Louis Bouillot Rose, Cremant De Bourgogne and enjoyed canapés aboard the Bozina, before heading to the Palm Beach Yacht Club's main dining room. There, seated by the full length windows with a view of the Island, everybody chatted and sipped on either Mimosas or the signature Palm Beach Chaine Bloody Mary - a unique version made with freshly pressed SunGold Tomatoes and various accoutrements. The meal began with a starter of Avocado Toast with Prosciutto, Mozzarella and Tomato topped with Aged Balsamic Vinegar. Afterwards, various delectable brunch menu items were served, such as Maine Lobster Eggs Benedict with Truffle Bernaise Sauce, Jumbo Lump Crab Cakes, and Asparagus Omlette with Smoked Gouda Cheese. To finish a generous serving of the Yacht Club's famous Mud Pie was served. Then everyone gathered on the gorgeous yacht, Bozina, again, and took a "digestivo" cruise on the intracoastal as they indulged in more champagne, coffee and cordials along with some sweet bites to finish off the meal. By the end of our adventure on the water, everyone was happily satiated and had made new friends and caught up with old ones!
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Season 2015 - 2016
March - A Modern Affair at EmKo
On March 4th, 2016, Chef Tony and his team along with Sommelier Miguel and Event Director Elizabeth and her team, all created an experience for our members and guests that epitomized what the Chaîne is all about!
Our "A Modern Affair" event began outdoors in the sculpture garden with delectable passed hors d'oeuvres and Royal Riviera Champagne, which is the official champagne of the Prince of Monaco and his family. Everyone got to enjoy the balmy breeze as they viewed the modern sculptures and watched Chef Tony and his team working hard through the large window to the kitchen.
The group then moved on to the Lobby for a uniquely private dining experience. They were greeted by lounge music and a long banquet table set up amidst the myriad of modern art installations. The table was decorated with lovely center pieces of violet flowers, custom menus and of course Chaîne flags!
Courses included a delectable Beet Raviolo that was stuffed with grilled & smoked beet, served with a golden beet sauce and saba. This was paired with 2010 Williams Selyem "Westside Road Neighbors" Pinot. The entrée was Hunter's Rabbit paired with 1999 Torres, "Gran Muralle". The rabbit thigh & saddle were well seasoned and cooked perfectly and the accompanying braised fennel with hedgehog mushrooms and pumpkin purée were delicate and on point.
Pastry Chef Arielle did a wonderful rendition of her "Honey Hun" dessert which was composed of honey sponge candy, honey white chocolate Greek yogurt mousse, honey caviar, caramelized white chocolate garnish and a marzipan honey bee. 2008 Chateau Megyer Tokaji, 6 Puttonyos was served with this beautiful dessert to finish the meal.
To end the evening, after dinner, the guests were invited upstairs to view the gallery on the third floor, where everyone finished their wine as they continued fraternizing.
The service was impeccable, the venue was exciting and the food was not only delicious, but artfully plated as well. All of our senses were stimulated constantly throughout the evening. Everyone had a fantastic time at EmKo as true Chaîne camaraderie was in the air that evening!
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January - La Dolce Vita at Ristorante Santucci
On January 31st, 2016 Palm Beach Chaîne members and guests got a taste of the updated version of La Dolce Vita as presented to them by the Santucci family of Ristorante Santucci. The family's story is fantastic: they have moved from Sicily to owning a restaurant in Belgium, then some members going to Australia, and finally everybody ending up here in sunny Florida. It is definitely a family affair as the chefs are father Emilio and sons Eugenio and Davide Santucci, while daughter Selena and son-in-law Gianluca run the front of house. The all-white, glossy modern venue was the perfect backdrop for a fantastic Italian meal. It was a perfectly cool Florida winter evening to hold the reception outdoors, which was followed by a delicious five course meal. The freshly handmade pasta was perfectly coated in sauce and cooked al dente. The meat of the lamb shank was so tender that it just fell right off the bone into the fragrant wild mushroom sauce. Finally the uniquely delicious three different desserts, which were passed around to share amongst the table, was a fun way to engage each other and end the meal. The guests sample six wines from the estates of Duca di Salaparuta which paired perfectly with the meal. There were many winners of delicious bottles wine from the raffle and everybody enjoyed the evening!
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The Palm Beach Chaine opened its 2015-16 season!
The Annual Induction Gala was held at The Club at Ibis Golf & Country Club. Chaine members and guests traveled from all over the world to attend the celebration.
The evening began with a champagne reception and six different passed hors d'oeuvres including giant Belon oysters on the half shell, Truffle Explosion Ravioli and Apple Artichoke Cappuccino shots.
Next everyone moved to the Renaissance room where the induction ceremony was performed by honored guests: the Bailli Delegue of Great Britain, Philip Evins, and the Bailli Provincial of the Southeast, Charles Radlauer. After all the newly inducted members were congratulated, the guests had a special stop inside the newly renovated kitchen to meet with Chef Jerome Nicolas and have a tasting at the Ibis River and Chef's Garden. Afterwards guests were guided to the main dining area where custom LED menus were awaiting them.
The theme for the evening was France: Farms and Rivers. Chef Jerome and his team did not disappoint as course after course was met with great praise. The Palm Beach Chaine had a wine flight paired with the food that was worthy of the special occasion. The delicate Seared Foie Gras and Mango Tatin was served with Chateau D'Yquem 1998 and the Stuffed Quail with Porcini Duxelles was served with Chateau Lafite-Rothschild 1975.
Everyone in attendance had a spectacular time and left satisfied having had another unique gastronomic experience courtesy of the Palm Beach Chaine!
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Season 2014 - 2015
Annual Société Mondiale du Vin Dinner at Chez Jean-Pierre. Un Repas Parfait!
Members and guests gathered at Bistro Chez Jean-Pierre on April 13th, 2015 for the Palm Beach Chaine's Societe Mondiale du Vin Annual Dinner. A fabulous menu including Oysters, Foie Gras, Veal Sweetbreads, Scallops and Guinea Hen was paired with a line up of fabulous wines. The meal began ended with Chateau D'Yquem, Sauternes 1998. In between attendees sampled Bienvenues-Batard-Montrachet, Grand Cru, Paul Pernot et Ses Fils, 2006; Beaune Premier Cru "Les Greves", Clos Sainte-Anne, Mommessin, 2005; Cave de Tain L'Hermitage, Gambert de Loche, 2006; and Chateau Cos D'Estournel, Grand Cru, Saint-Estephe, 1988. The foie gras was seared to perfection accompanied by a Calvados sauce and sautéed apple. The Coquille Saint-Jacques was perfectly seasoned and sat atop a bed of creamy leeks. The assorted cheese plate was well balanced offering a mixture of French cheeses paired with homemade chutney and freshly baked French bread. Then the chocolate mousse was so rich and dense that nobody left a morsel! Everyone said the meal was perfect! There were three lucky winners of French themed food and wine gift baskets in the raffle. After a satisfying meal, all attendees left with a special gift bag of a crystal wine glass filled with gourmet edible goodies! A bientot!
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March - Sunday Brunch at The Breakers
We had a wonderful time at our event "Sunday Brunch at the Breakers". The food was delicious and the service was impeccable as always! Our attendees enjoyed a special Spring themed chocolate menagerie including triple chocolate cookies and a chocolate flower pot filled with
layers of scrumptious salted caramel mousse alternating with layers of chocolate cake. There were even live edible flowers on top to complete the dish!
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February - Modern French Fusion Fête at Le Rendez-Vous
Members and guests showed up in their trendiest French chic attire to the trendiest Parisian restaurant in town! The chill, lounge vibe and muted lighting along with classic french movies playing on the large screen in the restaurant made for a relaxing and thoroughly enjoyable evening.
Our Modern French Fusion Fête began with incredibly tender and perfectly seared beef sashimi with kimchi and house cured salmon on freshly made blinis. Cocktails are the latest rage in the wine world, thusly Palm D'Or cocktails were mixed fresh to order during the reception.
The modern french fusion fare was paired with classic wines such as Cos D'Estournel 1988 and Batard-Montrachet 2006. The food was meticulously plated and each component was meant to please the eye and the palate. An amuse bouche of the tastiest fois gras mousse with a small piece of strawberry began the meal. The scallops and risotto were cooked perfectly and seasoned well, the quail had a smoky tenderness to it, and the house cured bacon on the cheese plate paired with the delicate blue cheese and crunchy, sweet honeycomb put a smile one everyone's face. We were teased again with an amuse bouche of the most delicious espresso chocolate mousse just before dessert was served. The baked alaska's base cake was soft, lemony goodness topped with house made frozen strawberry sorbet and engulfed in soft peaks of meringue. Plated next to it was an example of molecular gastronomy - a cherry sphere. The solitary sphere full of fantastical flavors of cherry, star anise, coriander, and bay leaf. A multi-sensory wonder, just a moment on the palate, leaving the diner to try to decipher it!
The evening was a culinary success according to all accounts. The on-point service, the whimsy in the food and wine pairings, and the attention to detail and consistent plating and presentation across the board had all the diners wanting to come back for more!
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December - Induction Gala: Journey to Oz
In honor of the 75th Anniversary of the release of the movie the Wizard of Oz, members and guests enjoyed an enchanting evening at the Mar-a-Lago Club for our Annual Induction Gala. New members were inducted as we all took a conceptual culinary Journey to Oz together!
The evening began in Kansas with classic American fare, including hot, tangy BBQ ribs and corn fritters. After the induction ceremony, we had a Tornado Toast to welcome our new members to the Palm Beach Chaîne!
Then everybody went over the rainbow, walked through the clouds and began the Journey to Oz. Each course represented a character that Dorothy met along the Yellow Brick Road, and as each dish was served, the walls were awash in a different color of the rainbow representing that character. From the Scarecrow, the Wicked Witch of the West, the Tin Man, the Lion, and finally Dorothy, everybody savored the delicious food Chef Bogdan Boerean created. Each dish was paired with very distinct wines which each told a story of their own. Then the party moved outdoors to savor the sweet concoctions of Pastry Chef Graham Randall, and everybody ended their journey with taking home sweets from the dessert bar and a special gift to use on their next journey here in Palm Beach!
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November - Magical Moroccan Evening at Cafe L'Europe
On November 16th, 2014, Palm Beach Chaîne members and guests gathered at Café L'Europe to experience a truly Magical Moroccan Evening! As guests entered the salon, the warm glow of Moroccan lanterns abounded and fragrant hors d'oeuvres were served with JCB Rosé Crémant du Burgogne. Then the party sat down to tables that were aglow with colorful lanterns flickering onto a centerpiece of white roses. The amuse-bouche was a spiced combination of aubergine and carrot salads, and was served in brightly painted mini tagines. As everyone was opening their tagines, the Moroccan music began to play and a live drummer and lithe belly dancer appeared to entertain the guests. A few members even got up to partake in the festivities! After the show, the richly spiced and aromatic courses were served one after another, including a Moroccan Winter Fruit Soup, Lamb Shank Tagine with Couscous and Vegetables, and the highly specialized Bastilla "Pigeon Pie" which is only served at the most important and festive occasions in Morocco. The final course was a myriad of Moroccan desserts with one component being the classic mint tea served in bright tea glasses to accompany it. The evening ended as Chef Norbert Göldner and his colleague Chef Gerard Bogart came out to address the guests. Then everybody took home an authentic handpainted mini tagine as a memento from this Magical Moroccan Evening!
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October - Epicurean Escapade to Epcot
Palm Beach Chaîne's 2nd Annual Epicurean Escapade took place Halloween weekend at Epcot Center, Disneyworld. It was a 3 day extravaganza which took place during Epcot's world-famous International Food & Wine Festival.
The opening night Spooktacular Halloween Dinner, prepared by Chef Edgardo Ruiz and his talented team, was a frightening success! All guests came in Halloween costumes and wore their Chaine ribbons proudly! The dinner took place in the exclusive Living Seas venue's private room in the middle of the aquarium. Chef Mickey paid us a visit, as did some special divers. The table was decorated with eerily glowing candleabras, spiders and spider webs, as well as fresh black magic roses. The guests enjoyed a Halloween inspired dinner which began with Ghost Pepper Crusted Scallop Carpaccio and was presented underneath a glass dome which when lifted released a smoky ghost. Boo! After a fantastic meal, everyone headed over for a surprise Halloween dessert room to enjoy Coffin brownies, Raspberry Cheesecake White Chocolate Eyeballs, and Chocolate mousse spiders. A unique dessert was served at an action station where a chef poured hot chocolate over a Nitro Fried Chocolate Sphere - the flavor and effect were fabulous!
The second day everybody went to experience the International Food & Wine Festival as they sampled food and drink from all over the World Showcase Marketplace. In the evening they then gathered at Epcot's unique venue for the Party for the Senses. They explored more than 50 tasting stations which featured a variety of food and wine from all over the world. Truly all senses were overwhelmed by the amazing food, fanastic atmosphere and exciting live entertainment performed by Cirque du Soleil. Afterwards the groups went outside and enjoyed the lovely fireworks show.
On the final day, all attendees gathered for a Farewell Champagne Brunch at the hotel. While drinking Moët & Chandon Impérial and Mimosas, everyone reminisced about the amazing food that was eaten and the great lifelong Chaîne friends that were made. It was a unique and Chaîntastic experience, and everybody who was in attendance is ready to sign-up for next year's 3rd Annual Epicurean Escapade yet again!
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Season 2013 - 2014
May - Summer Splendour
On May 7th, 2014, just before Mother's Day, the season closing dinner for the Palm Beach Chaîne, Summer Splendour, was held at Trevini Ristorante in Palm Beach, Florida. Guests gathered on the patio at sunset to be greeted by chilled prosecco and a single stem yellow rose for every lady in attendance. Afterwards, guests gathered into the private dining room for a wonderfully composed meal by owner Gianni Minervini reminiscent of the best trattorias in Italy. For dessert, Nutella cake was served with the hit of the evening - a homemade Nutella gelato which was "imported" by Vice Gastronomique Dr. Jeffrey Wolff, who has his own gelato factory at his home. After dinner, the guests returned to the patio to enjoy a well-aged grappa with some cigars. They then made their way home with a custom bottle of Palm Beach Chaîne olive oil to be enjoyed at home.
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April - Société Mondial Du Vin Annual Dinner
On April 7th, 2014 the Palm Beach Chaîne held it's Annual Mondial Dinner at Chez Jean-Pierre Bistro in Palm Beach, Florida. The menu was created in honor of the 70th anniversary of D-Day, thus all the dishes hailed from Normandy or Brittany only. After the reception where caviar and scrambled eggs were served with Moet Ice Champagne, the guests were seated. A fantastic array of dishes, some of which were classics during Chef Jean-Pierre's childhood, were served with some very rare and classic wines, including a Chateau d'Yquem with the cheese course. After a complete dinner of French fare, the guests went home with something salty and something sweet from France as a memento of the wonderful evening.
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March - Authentic Argentinian Asado
Palm Beach Chaîne members and guests gathered at sunset on March 23rd at the private residence of Vice Gastronomique, Dr. Jeffrey Wolff and his wife Julianna, for an Authentic Argentinian Asado. The amical event began with live tango music playing in the background as champagne was served with grilled sausages, sweetbreads, and blood sausage. Once guests took their seats, a classic gaucho show was performed, followed by a classic tango show. Everyone enjoyed the myriad grilled meats and vegetables, which was accompanied by Argentinian wines naturally. Finally, classic Argentinian desserts were served and everybody went home with a goodie bag filled with some typical Argentinian sweets.
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February - Chinese New Years Banquet
The Palm Beach Chaîne gathered on February 10th, 2014 at Grand Lake Chinese Restaurant in West Palm Beach, Florida to celebrate the Year of the Horse. All guests came dressed in festive oriental garb and enjoyed champagne from custom champagne glasses made especially for the event. A surprise "fight" broke out amongst the kitchen staff, as they were arguing while kung-fu fighting. The "fight" then made its way outside, as did the guests, to reveal a full scale traditional Chinese New Year Lion Dance performance. Each guest placed their special "offering" into the lions' mouths for a prosperous new year. Once the party moved back inside, a classic 10-course celebratory Chinese feast was served along with various Chinese beverages, including wine and beer. The obligatory fortune cookie was served at the end, and was a surprise to everyone as each one had a custom Chaîne logo and food message inscribed. Each guest then left satiated with a lovely gift bag filled with Chinese goodies, including silk wine bottle covers and custom decorated chopsticks.
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December - Annual Induction Gala Dinner (Crazy for Cacao)
On December 16th, 2013 the Palm Beach Chaine held it's Annual Induction Gala Dinner at the Mar-a-Lago Club in Palm Beach, Florida. The theme appropriately was, "Crazy for Cacao", as the event was held on National Cover Anything in Chocolate Day. The menu, created by Executive Chef Aaron Fuller and Pastry Chef Graham Randall, was amazing as every dish had some component with cacao, whether it was sweet or savory. After the Induction ceremony of the new members was complete, everybody moved to the grand hall to have a special congratulatory toast by Bailli, Dr. Melisande Wolff. In the midst of her toast, a "flash mob" of embedded singers from the Palm Beach Opera's Young Artist Program broke into the "Champagne Toast" aria from Die Fledermaus. The guests were thoroughly surprised and delighted, as the evening's entertainment continued with a few more arias. Then a stupendous "Crazy for Cacao" themed dinner was served in grand fashion. Afterwards, guests retired to the patio to partake in the exquisite dessert bar, after-dinner drinks, and cigar bar.
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Flash Mob
November - Tour of Europe
On November 10th, 2013 the Palm Beach Chaîne has its season opening dinner at Café L'Europe in Palm Beach, Florida. Guests experienced a gastronomic tour of six different European countries, led by Chef Norbert Göldner, executive chef and owner of the restaurant. The evening started with delights from Spain, accompanied by Cava. Then for the seated dinner, dishes from France, Sweden, Italy, Germany and Hungary were served with accompanying wines or drinks from each country. A wonderful time was had by all who attended!
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The Palm Beach Chaine ended the 2014-15 season with a veritable bang!
Members and guests began the evening sipping Prosecco Superiore di Cartizze on the patio of Trevini Ristorante as they enjoyed the lovely ocean breeze and watched the sun set over Palm Beach. Hors d'ouevres served included fried zucchini blossoms stuffed with port wine infused goat cheese and mixed Italian seafood salad. Afterwards, guests made their way to the private dining room where the walls were awash in lovely citrus hues. The center pieces on the tables echoed the fresh Southern Italian Summer theme with large bowls of fresh lemons piled high from which Chaine flags proudly waved. The first course served was an Octupus carpaccio with House Cured Salmon Tartare and Iced Lemon Olive Oil paired with La Scolca, Gavi dei Gavi, Black Label, 2011 which was thoroughly enjoyed by everyone. Next a luscious, creamy Crab Risotto was served followed by a perfectly seasoned Chilean Seabass with Orange reduction and Arugola Potato Tortino. Next a typical dish from Amalfi was served as the intermezzo, Gnudi with Roasted Red Pepper and Tomato Sauce and Salted Ricotta Cloud. Finally the most tender Filet Mignon with Truffle Cognac Sauce and a piece of heavenly Foie Gras encrusted in Almonds with Potato Purée was served with Gaja, Brunello di Montalcino, 2008. To finish the meal most delicate of desserts appeared in front of us, a Limoncello Mousse atop a moist Limoncello cake with toasted hazelnuts and paired with chilled Housemade Limoncello of course! The evening was a great success as everyone got to go home with a custom Chaine bottle of the Housemade Limoncello they had sampled with dessert.
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