Chaîne members began arriving on Thursday to kick off the weekend of festivities with a taste of Atlanta. Anticipation was in the Atlanta spring air as, in conjunction with the Culinary Weekend, winners of Provincial Jeunes Chefs Rôtisseurs (JCR) Competitions were also meeting to determine the National Champion who will represent the Bailliage of USA at the International Final in Mexico in October. [Ed. See separate article]

Friday: Welcome to Atlanta!
As part of Culinary Weekend, a small group boarded a minibus on Friday morning to tour Atlanta neighbourhoods and the downtown area that included beautiful mansions in the Buckhead neighbourhood, Centennial Park and The Midtown Mile. The group’s highlight was a visit to the Martin Luther King, Jr. National Historical Park.

Following the tour, the group proceeded to lunch at South City Kitchen at which Piper Sonoma Brut bubbles paired well across the entire meal.

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She-crab soup, fried green tomatoes
Or
A southern twist on Caesar salad

Springer Mountain Farms fried chicken
Shrimp and Marsh Hen Mill grits
Or
Jumbo lump crab cake

Banana pudding trifle
Or
Fresh gelato and sorbet du jour

Friday Dinner
Held at Canoe Restaurant: “Tucked Away, Not So Far Away”. Executive Chef Matthew Basford and his team created an expressive menu.

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Creamy Vidalia onion
Roederer Estate Brut Rosé NV
Anderson Valley

Silky smoked salmon
atop crunchy potato sticks
creamy goat cheese accented with chives
Stags’ Leap Chardonnay 2020

Mains
Crusted George’s Bank cod
crawfish, modern spin on succotash
or
Slow-braised rabbit
tender brie ravioli
Or
Maple marinated duck breast
in broth with ancient grain rice
soy buttered greens
Illumination 2019 - California Sauvignon Blanc
Stoller Reserve 2018 - Willamette Pinot Noir

Desserts
Southern style pistachio pie
(a fun take on traditional pecan pie)
candied pistachios on gooey blonde brownie
with a dollop of blackberry ice cream
or
Strawberry chocolate mousse
salty brûléed Brie, pretzel crunch, and basil

Saturday: Christening a new Chaîne kitchen at The Shular Institute
By any measure, a $20,000 cheque is a big one! As part of conferring the honour of an official Chaîne kitchen to the new Shular Institute (founder Maître Rôtisseur Daryl Shular is a culinary rock star), the Bailliage of USA’s Chaîne Foundation awarded a significant grant to support the Institute’s mission of “breaking the traditional culinary school model” by rethinking how to prepare chefs for the future.

Saturday: Learning Journey - A Trio of Demonstrations
What a treat! While the young chefs sweated out the competition in the kitchen, we admiring spectators enjoyed three demonstrations (with tastes!) on how to make risotto; the differences between cured and uncured meats; and a tutorial on Vodka and Cognac.

Saturday evening: Gala Awards Dinner and Induction Ceremony
An Induction and Awards Gala Dinner was the capstone event declaring the national champion of National JCR Competition.

The evening started off with a Champagne welcome reception as everyone gathered for the festivities at The Thompson Hotel. Induction ceremonies were led by Inducting Officer Bailli Délégué Bertrand de Boutray, who was capably aided by Chancelier Rufus Cressend - both are Members of the Chaîne’s International Board.

Last but not least, there was the five-course, fine wine dinner!

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Early summer gazpacho
Miraval Rosé 2021 - Côtes de Provence, France

Halibut on succotash
Duckhorn Sauvignon Blanc 2021
North Coast, California

Truffled guinea hen
Château Terrasson ‘Cuvée Prevenche’ 2016
Côtes de Castillon, Bordeaux, France

Grilled striploin
Clos de l’Obac 2010 - Priorato, Spain

Grapefruit curd
Château Laribotte
Sauternes, Bordeaux, France

And so a vibrant weekend in Atlanta came to an outstanding conclusion.

Vive la Chaîne!

Prepared from a detailed report by Kathy Merchant, Chargée de Presse Provincial, Midwest

Photographs courtesy of David Ramsey, Betty Sasenick and Kathy Merchant