With the Gordon River and Naples Bay serving as a picturesque background, members and guests of the Bonita Bailliage gathered at the Naples Sailing & Yacht Club on Nov. 4, 2018 for a Welcome Back Brunch. The brunch served as an opportunity for attendees to reacquaint themselves and share stories of their summer travels and adventures.
Chef Michael Madsen was the leader of the culinary team that choreographed the wonderful event. Chef Madsen attended the Culinary Institute of America and is a graduate of the Hotel and Restaurant Management School of Copenhagen Denmark. He worked at luxury resorts in the United States, fine European hotels and destinations around the world. As the owner of a fine catering company in Washington, D.C., Chef Madsen’s clients included the U.S. Department of State, the Smithsonian Institution, CBS, PBS, foreign embassies and many prominent Washington hostesses. The Bonita Bailliage is always happy to enjoy his culinary journey.
Special Guests included Bailli Délégué Grande Bretagne Philip Evins, and Bailli Regional Wessex Janet Evins. Guests also included Molly Kames, mother-in-law of Vice Echanson Lou Laucirica, who was celebrating her 97th birthday. A special dessert plate was prepared for her enjoyment.
The staff was presented with pins to commemorate the event and the Club was presented with a Chaîne bowl by Bailli Bill Vareschi.
Sparkling Wine, Mimosa’s and Bloody Mary’s
Passed hors d’oeuvres
Petite Wianno Oyster Po’ Boy w/Cucumber & Cajun Pearls
Foie Gras French Toast Bites w/Smoked Maple Syrup
Grape Stuffed Chevre w/Toasted Macadamia Nuts
Bitter Greens & Florida Citrus Salad
w/Diver Scallop Rosette, Walnut Vinaigrette
2015 Cambria Benchmark Chardonnay, CA
Smoked & Pulled White Marble Farms Pork Shoulder
Purple Rice Grits, Grilled Nebrodini Bianco,
Poached Farm Egg, Sauce Choron
2015 Hahn Pinot Noir, Santa Lucia Highlands, CA
Tarte Tatin, Chai Tea Mousse & Croquant au Chocolat
Coffee, Tea & Decaf
Matson, Executive Chef Michael T. Madsen CEC, and Line Chef Pierre Horvath.