The Denver Mile High Bailliage held its annual Black-Tie Induction Dinner on May 5, 2019—Cinco de Mayo.

In a private room at Elway’s—named, of course, for a Denver football icon—members were treated to a meal unexpected in a steakhouse.

In the spirit of the Mexican celebration, the dinner’s theme was Mexican cuisine, paired almost exclusively with wines from Mexico. Those unfamiliar with Mexican wine were pleasantly surprised by the offerings from Tru Miller, a woman recognized for producing exceptional Mexican wines from the Valle of Guadalupe in Baja, California.

In a unique twist on the traditional menu-creation process, each course was created by a different chef, each of Mexican heritage, to be paired with an already selected wine. The result was a dinner full of vibrant colors and flavors that perfectly complemented the festive event.

Chambellan Provincial Allison Ahrens served as inducting officer.

The chapter welcomed Dame Christine Nicholson, Rôtisseur Jonathan Bisset, Rôtisseur Oakley Wilson, Maître Rôtisseur Michael Poompan, and Maître Hôtelier Lauren Williams. Victoria Sonora and Maryanne Murphy were elevated.

Chevalier Don Winslow and Dame Betty Winslow were awarded their silver Commandeur for 10 years of membership, and Vice Echanson E-U Hon. Anthony Busalacchi was awarded his gold Commandeur for 20 years of membership.



Hot Appetizer
Pamplona Canape
Chorizo & Manchego Roulade, Potato Fritata, Rioja Gelee

Cold Appetizer
Coconut Water Aguachile, Scallop, Shrimp, Hiramasa, Avocado, Radish
Sumarroca, Brut, “Ya Cuvee 23′: Cava, Reserva, Catalonia, Spain

First Course
Grilled Octopus
Arrowhead Root- Malanga Puree, Fried Plantain, Seaweed Powder, Mango Beurre Blanc
Bodegas Hacienda La Lomita, “Discreto Encanto ·: Valle de Guadalupe, Mexico, 2017 Adobe Guadalupe, Chardonnay, “Jardin Romantico’: Baja California, Mexico, 2017

Second Course
Stuffed Squash Blossom Queso Oaxaca, Mole
Adobe Guadalupe, “Gabriel’: Baja California, Mexico, 2014

Third Course
Birria Empanada
Nopal Salad, Charred Spring Onion, Tomatillo Salsa
Bodegas Hacienda La Lomita, Red, “Tinto de la Hacienda’: Valle de Guadalupe, Mexico, 2015

Fourth Course
Sherry Braised Pork Cheeks
Corn Sauce, Carrot and Cilantro, Huitlacoche Vinaigrette
Adobe Guadalupe, Syrah Blend, “Kerubiel’: Valle de Guadalupe, Mexico, 2015

Fifth Course
Cajeta de Mescal, Mexican Chocolate, Horchata Mousse
The Spicy Aztec Cocktail – Mezcal, Rum, Chocolate Bitter, Ancho Chili Liquor

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