It was almost like our first exposure to the Magic Kingdom at Disney World or opening the doors to Willy Wonka’s Chocolate Factory. After a year of no Chaîne events, no social activity and relying on home cooking or takeout, this was a welcomed event.

As the doors of the Ridgeway Country Club opened you could see the enthusiasm on everyone’s face (without mask) ready to party and discover what the Chef had created. The event was well attended by 46 plus members and guests, including a new member and several potential new members. Everyone was overjoyed to be able to socialise again, to enjoy great food, excellent wine, and social conversation, without masks. It was definitely an evening of “Welcome Back”!

Chef Valarie Hall and her staff delighted everyone with unique passed appetisers of chicken mousse crostini and tuna cube spoon, plus a welcoming glass or two of Champagne Philippe Prié Brut. After enjoyable social time getting reacquainted, the evening proceeded with a four-course dinner of unique seafood, duck, and venison courses capped with a Stone fruit tart for dessert.

Wines served included a Sancerre paired with the Coquilles St Jacques, a New World Pinot Noir paired with the crispy duck confit and an Italian Barolo paired with the smoked venison tenderloin. The Stone fruit tart dessert was presented with a glass of Cream Sherry to cap the evening.

During the pandemic, the Bailliage of Memphis held Cooking Contests to give members and spouses an opportunity to showcase their culinary expertise. Once seated and after introduction of guests and a new member, prior to dinner service commencing, Vice-Chargé de Presse Dennis Meyer presented a Chaîne de Rôtisseurs plate to Maître Restaurateur Engin Tuncay.

Engin was the winner of the Bailliage’s second COVID-19 Cooking Contest. His submittal of a full meal included appetiser, salad, side dishes and an entree of grilled lollipop lamb chops. The presentation of each course was head and shoulders above the other competitors. However, the judges proclaimed that they would enjoy any of the meals that were submitted.

I guess now that we are open to dining out again, we will leave the creativity and hard work to the experts.

It is good to be back!

Dennis Meyer
Vice-Chargé de Presse

Photography also by Dennis Meyer

Based on an article published in the June 19 edition of “Cuvée”, the online magazine of the Bailliage of USA