As a distinctive food and wine destination, Seattle in Washington State proved a perfect setting for the National Bailliage’s Annual Grand Chapitre for 2018.

Some 200+ members arrived a day or two prior to the four very full days of festivities and meetings.

Officially the programme kicked off on Thursday, October 4, with the “Friends of the Foundation” lunch at Renton Technical College where members and their guests experienced five unique dining stations, including a raw seafood bar, a carving station featuring bison, elk and venison.

That evening, the traditional Welcoming Reception took place in the Garden Court of the host hotel, the Fairmont Olympic.

Laughter abounded as old friends met and exchanged Bailliage pins. Bailli Délégué Harold Small and Bertrand de Boutray, Bailli Provincial of Pacific Northwest, welcomed the lively group of gourmets who were soon to embark on pre-planned dine arounds immediately following the reception.

Committee meetings took place all day on Friday and Saturday, but if you missed roll call, you were probably off at one or two of the planned daytime activities. Seattle offers plenty in the line of culture and history.

On Friday evening, the green ribbon, a symbol of leadership and dedication was duly celebrated at the Bailli Appreciation Dinner held at the Museum of Flight.

The “Come Fly with Us” themed dinner was prepared by Chef Steve Zombik and his staff with a menu from the Pacific Northwest with a French touch and selected wines of Washington State.

During the evening, chief auctioneer Gene Daly, Bailli Honoraire of Napa Valley, confirmed once again that success in raising donations, even for a most charitable cause, takes a raconteur of the highest level.

Saturday evening’s Induction Ceremony in the Garden Court of the Fairmont Olympic was officiated by Bailli Délégué Harold Small in his capacity as a Member of the Conseil d’Administration. He was assisted by Chancelier Ira Falk, also a Member of the Conseil d’Administration; Argentier Stephen Gross; John Burson, Chair of the Bailliage of USA’s Chaîne Foundation; Reimund Pitz, Conseiller Culinaire et des Professionnels; and Bertrand de Boutray, Bailli Provincial of Pacific Northwest. Robert Cugini, Bailli of Seattle, also participated in the greetings and the ceremony.

The black tie multi-course dinner that followed in the exquisite Spanish Ballroom was crafted by the gifted Chef Paul Shewchuk and his team.

Marie Addario
Chargée de Presse

Photos courtesy of David H Ramsey Photography, Charlotte NC