On Sept. 23, 2018, members of the Kansas City Bailliage of the Société de la Chaîne des Rôtisseurs and guests were privileged to enjoy the warm hospitality of the Indian Hills Country Club in Mission Hills, Kansas. This pastoral Kansas City Bailliage venue had its beginning in 1918 and for 100 years, has served as a premier Kansas City area private golf club, as well as a destination for elegant social gatherings and creative dining experiences for its members and their guests.

The evening’s festivities were hosted by Bailli Mike Foster, Club Food and Beverage Manager Christopher Pelan and Chef Ryan Bennett. The views from the private dining area looking through huge sheltering trees over the rolling hills of the golf course were nearly as sumptuous as Chef’s delightful menu.

The evening’s event also supported the Johnson County Community College’s Culinary Academy’s Chef’s Apprenticeship The evening’s event also supported the Johnson County Community College’s Culinary Academy’s Chef’s Apprenticeship program.

This program is one of the first in the United States to receive American Culinary Federation Educational accreditation and the Kansas City Bailliage is pleased to honor graduates of this very successful program. As members continued to enjoy the evening, Bailli Mike Foster introduced Bailliage guests and informed those in attendance of the many upcoming events for them to consider. The Bailliage membership continues to grow as do the new and exciting venues and menus planned through 2018 and into 2019. Another great evening! Vive la Chaîne!

Menu

Tuna Poke
Brie Phyllo Crisp
Mumm “Brut Prestige” NV, Napa Valley

Butter Poached Sturgeon
Leek, Lobster, Caviar, Watercress, Salsify
Luis Jadot “Macon Villages”, Macconais, France 2014

Late Season Heirloom Tomato Salad
Romesco Vinaigrette, Idiazabal, Olive Crumbs, Rice Crisps, Basil
Emmolo Sauvignon Blanc, Napa Valley, 2015

Spiced Loin Lamb
Lentil-date puree, Gold Potato, Goat Cheese-herb Croquette, Curry Sauce, Local Squash
Siduri Pinot Noir, Willamette Valley, 2016

Textures of Carrot and Apples: Apple Sponge, Carrot Sorbet, Poached Apples, Carrot Jam, Whipped Rosemary Ganache, Tart Apple Tuille, Macerated Carrots
AirField Viognier, Yakima Valley, 2016