The Induction Gala and Dinner took place on Jan. 21, 2019 at the Bay Colony Golf Club. It was the twentieth induction for the Bonita Bailliage and the black-tie event did not disappoint.

Bay Colony was a master planned community featuring two parcels of premium land, steps from Vanderbilt Beach and hugging the lush tropical Cocohatchee Strand Preserve. The Bay Colony Golf Clubhouse was built in the southern plantation style with a wraparound Terrace. The expansive dining room that seats up to 170 guests has a beautiful wooden floor and floor to ceiling windows overlooking the lush landscaping.

The evening began with a reception and passed hors d’oeuvres and then moved into an area of the dining room where the new members were inducted into the Chaîne des Rôtisseurs and Société Mondiale du Vin. Steve Reimer, Laurie Koenecke and Elinor McLaren were inducted into the Chaîne de Rôtisseurs. William Herlihy, Laurie Koenecke and Steve Reimer were inducted into the Société Mondiale du Vin. Karen McCaw was elevated to Chargée de Missions. 20 Year Commandeurs included David DuPont and Donna Flammang. 10 Year Commandeurs were Stephen Hiatt, William Vareschi and Jo Ann Withrow.

 

 

Everyone moved to their tables following the induction where they were served a menu created exclusively for the occasion by Executive Chef and Chef Rôtisseur Tim Recher CEC, CWX with wines selected by Advanced Sommelier and Beverage Manager Mladen Stoev. A glass bowl with the Chaîne logo was presented to Chef Tim with commemorative pins going to all the staff.

Menu

Butler-Passed Hors d’oeuvres
Lightly Poached Oysters, Cucumber Mignonette
Glazed Veal & Apple Meatballs
Roasted Beet ‘Lollipop’, Chevre, Walnut Crumble
Circle C Farm Chicken Confit Tart, Filo, Camembert, Preserved Meyer Lemon
JC Boisset Brut 21 Cremant de Bourgogne

La Dinner
Premier Course
Chilled Heirloom Tomato Consommé, Avocado Marble,
Variation of Tomato, Baguette Crisp, Colusa Farm, Micro Basil
2017 Chateau Graville-Lacoste Bordeaux Blanc Graves

Deuxieme Course
Roasted Halibut & Alaskan King Crab
Potato Timbale, Corn, Mousse, Caviar, Americaine Emulsion
2016 Domaine Matrot Bourgogne Blanc   

Intermezzo
Champagne Sorbet

Entrée
Prosciutto Wrapped Pheasant
Truffle Risotto, Foraged Mushroom, Pickled Mustard Seeds
2016 Jean Louis Chave Mon Coeur

Dessert
Chocolate Pear Tart
Stilton Ice Cream, Chocolate-Walnut Crumble