On the Sunday evening of January 21^st, La Chaine des Rotisseurs des Bermudes opened a new chapter in its development. Always seeking to improve relations with and membership from the island's professional culinarians our Bailli Delegue, decided to host an industry evening at which the general membership could recognize the efforts and give special thanks to those in its ranks who work hard throughout the year to ensure Bermuda's tables are well served with food and wine.

In partnership with the team at the Fairmont Southampton a wonderful dinner was designed by Executive Sous-Chef Michael Scott and Chef Phillip Foss in the hotel's signature Newport Dining Room. Among the 80 guests were 20 Chaine members representing the various professions: Chefs Rotisseurs, Professionnels du Vin, Maitres de Table. In introducing each member, Bailli Delegue Josee Roy-Froncioni extended a warm thank you for past contributions and included the thanks of all those members present for exceptional work over the years.  Included in the evening was the special thank you of extending complimentary invitations to our professional members to enjoy the wonderful menu that followed.

The Newport Room is fashioned in the classic tradition of restaurants. Service is impeccable, waiters are white gloved, and the food is always excellent. This evening's menu began with a silky rich torchon of foie gras on toasted brioche, heirloom apples and ginger crumbs. Surprising was the pairing of the little known Domaine des Chenaies Chaume 1er Cru, a well balanced Alsace wine perfectly suited to the dish. Local organic farmer Tom Wadson supplied the beets in the salad that followed, accompanied by glazed goat cheese and pear 'two ways'. A Domaine du Rochoy Sancerre was a crisp and clean compliment.

Despite the full house Maitre d'Marco Syrbe and his team stayed on top of the evening with dishes following all in good time, enabling members to relax and thoroughly enjoy the evening. A course of beautifully poached turbot served on a leek fondue with winter truffle sauce was excellent, the fish just firm enough to contrast the silky texture of the leek fondue and the earthy truffle oil pairing well with a Latour Puligny Montrachet 2001.

Tender ribeye of lamb in rosemary jus with Pommes Boulangeres changed my opinion of lamb, served often these days but with mixed results. Here it was perfect, in a serving that was both pleasing to look at and wonderful to eat. The wine, a 1996 Chateau Lanessan Haut Medoc offered just the right balance of earthy undertones and mature berry to give the dish an overall star rating.

The cheese course was, well, exciting. In contemporary fashion it was served 'de-constructed'. A Croquemonsieur in its component parts: at once savory, sweet, tart, rich with fat and cut with a dash of salt. A wonderful - but not surprising - surprise of this meal.

Dessert demonstrated a level of sophistication underscored by the entire menu. Flavors and techniques from the Mediterranean - saffron, tangerine, brulees - were married with Asian Five Spice powder, ginger, and orange ice to create a delicious and refreshing end to this dining event. A balanced, mildly sweet Domaine Nigri Jurançon Reserve 2004 proved just right to compliment the spice. Coffee and traditional petits fours followed.

Warm thanks were extended to the team from both Front and Back of house in the traditional Chaine manner, with the special knowledge of knowing that the success of the evening's meal was not just due to their hard work, but in knowing that they were preparing and serving this wonderful menu to their industry peers. Our Bailli Delegue has struck the right chord with the idea and intends to make its Industry Night, in honour of its professional members, an annual gala event.

Industry Professionals Dinner, January 21^st , 2007