The Louisville Country Club was the scene of the local Chaine des Rotisseurs’ seventh annual induction ceremony and dinner last weekend.
Bailli provincial Jill Kummer and conseiller des bailliages national Peter Hanowich officiated at the induction of James Arington and Steve Hall as chevaliers.
Pat and Joe Flock were the dinner chairs for the evening with wine selections by Matt Baugher and dinner by chef rotisseur Patrick Colley and maitre de table Jack Slaughter.
Following the induction the preliminaries to dinner included an illuminated ice bowl filled with fresh oysters on the half shell topped with cucumber gelee, and passed smoked salmon napoleons and potato gaufrettes with white truffle aioli and caramelized bacon. The bubbly aperitif was a Bollinger Special Cuvee N/V en Magnum.
In the dining room the centerpieces were bowls of floating spider mums and candles. Favors were handsome black aprons embossed with gold fleur de leis and encircled with the words, Chaine des Rotisseures Louisville.
Spectacular presentations and tastes arrived throughout the evening served in and on extraordinary plates and platters.
A black mini-iron skillet filled with wild mushroom risotto in a Golden Woodford Reserve sauce, espresso grilled quail topped with a sunny-side quail egg, and a crisp biscotti on the side. This was served with Landmark Kastania Pinot Noir 2001.
That was followed by a take-off on a soup and a sandwich, grilled mini pumpkin bread slices held seared foie gras flavored with a taste of ice-wine mustard. Perched on the opposite side of the white undulating plate was a demi-cup of roasted squash bisque with maple cream. Apricot Hopler Noble Reserve 1982 highlighted the flavors.
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