Following dessert, Roland regailed us with stories from his years in the White House. He spoke warmly about each of the Presidents and First Ladies that he had the pleasure to serve under. He also spoke with great affection about the years that he spent in Bermuda, including the opening of the Southampton Princess.
At the conclusion of the meal, each Chaine member received a signed copy of Roland's new book "Dessert University". This was a great evening and a treat that we shall not soon forget.
Hors d'Oeuvres
Charles de Larouche Brut NV Champagne
~~~
Princess Hotels Bermuda
Bermuda Tuna Tartar, Twice Cooked Quail Egg, Rum and Ginger Gastrique
J. Mellot Pouilly-Fumé, Le Tronsec 2001
~~~
Hanover Germany
Ham Hock and Garlic Sausage, Kartoffelslat, Bavarian Krout, Mustard Sauce
Dopff Gewurztraminer De Riquewihr Sigile 2000
~~~
George V Hôtel Paris, France
Ballottine of Bresse Chicken, Sautéed Fève's and
Winter Truffles Vinaigrette
Roux Père & Fils Chablis 2002
~~~
The Greenbrier Hotel, White Sulphur Springs West Virginia
Pan Seared Squab, Braised Leek and Virgina Ham,
Seared Foie Gras
Saintsbury Carneros Reserve Pinot Noir
~~~*
Lime and Raspberry Vodka Terrine
~~~
The Savoy Hotel, London, England
Roasted Rump of Welsh Lamb, Aubergine Purée,
Braised Shoulder, Barigoule Sauce
Stonehaven Padthaway Reserve Shiraz 1997
~~~
The White House, Washington D.C.
Fig and Apple Chartreuse, Blueberry Sauce
and Orange Lace Tuille
Col D'Orcia Moscadello di Montalcino Pascena 1999
~~~
Petits Fours
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