Kauai Bailli Daniel Braun was introduced to the Chaîne des Rôtisseurs by Neighbor Island Maui Bailli Adele Rugg. Thanks partly to Adele, the Hawaii/Pacific Islands Regions is proud to announce a new Chaîne Chapter on the Island of Kauai.

Bailli Provincial Maurice Nicholson was instrumental in helping Daniel Braun organize the new Kauai Chapter. Bailli Daniel Braun, owner and operator of the Princeville Wine Market, was raised on the Island of Kauai, “The Garden Isle.” Daniel is a Certified Sommelier with the Court of Master Sommeliers and he has years of experience in fine dining, the hotel and wine industry.

The Princeville Wine Market is a friendly meeting place that services the North Shore of Kauai with fine wines and offers regular wine tasting events.

On Sunday, Dec. 9, 2018, Bailli Délègue des Etats-Unis Hal Small inducted Bailli Daniel Braun, wife Vice Conseiller Culinaire Tamara Braun, and over sixteen other new Kauai Chapter members at the scenic Princeville Resort overlooking Hanalei Bay on Kauai’s North Shore. Bailli Provincial Maurice Nicholson, Chargée de Presse Provincial Kathryn Nicholson and Grand Officier Susan Small assisted with inductions. After the ceremony, the Princeville Resort Executive Chef Hubert des Marais invited the guests, with celebratory Champagne in hand, into the kitchen to introduce the group to the kitchen staff.

The Princeville Resort dining room has a spectacular view of the Kauai North Shore Na Pali coastline and the tables were decorated with local tropical flowers from Vice Conseiller Culinaire Tamara Braun’s garden. Vice Conseiller Culinaire Honoraire and Executive Chef Hubert des Marais created a menu with ingredients from the Island of Kauai, which included Bison from Hanalei Bison Ranch. Bailli Daniel Braun and Vice Echanson David Gochros selected the wines and paired unique V.E.P Green Chartreuse with dessert.

The new Kauai Bailliage Confrères and guests toasted the Inaugural dinner with an enthusiastic Vive la Chaîne!

Menu

RECEPTION

Kumamoto Oysters with Onion Sesame Salsa Abalone Poke with Ogo, Inamona,

Bubu Arare Ama-ebi with Thai Basil, Ginger, Kiffir Lime Duck Rillette Bao with Yuzu Marmalade, Radish

Chartogne-Taillet Les Barres Blanc de Noirs Extra Brut 2013

SAMOAN CRAB and OSETRA CAVIAR

Saffron Gelee, Fresh Horseradish Crema

H. Billiot Grand Cru Brut Reserve Champagne France NV

FOIE GRAS “TOURCHON BRULEE”

Brioche, Roasted Macadamia Butter, Ruby Grapefruit Marmalade Chateau

Guiraud Premier Cru Sauternes France2013

GOLDEN SEA BREAM

Heart of Palm Fettuccini, Uni, Char Scallion, Salmon Bacon

Domaine Leflaive Macon-Verze Burgundy France 2016

BISON TENDERLOIN

Black & Gold Chanterelle, Organic Kale, Burgundy Black Truffle Bordelaise

Alain Graillot Crozes-Hermitage Rhone France 2016

KAUAI WHITE PINEAPPLE SHISO SORBET

WAIELEA CHOCOLATE CHERWELL AVOCADO

Kabocha Squash, Spiced Waina Powder V.E. P. (Vieillissement Exceptionnellement Prolongé) Green Chartreuse France NV

Photos by Nick White