Summer soiree at San Diego Yacht Club
" outgoing Bailli of 26 years, Dominick Addario passed the Chaîne torch to Chargée de Presse Nationale Honoraire Marie Addario "
Lush sea breezes were welcome at our bay-side “summer soiree” dinner at the iconic San Diego Yacht Club (SDYC).
SDYC is consistently ranked among the top five yacht clubs in the US. It is recognised by the Club Leadership Forum as one of the finest facilities of its kind in the world. Steeped in history, the club launched as a small gathering of boating enthusiasts in 1886, emerging today as a world-renowned yachting community which has competed from major national and world championships to the America’s Cup and the Olympics.
Following a Champagne Baron Rothschild Ritz Brut Rosé reception with incredible “Chef choice” hors d’oeuvres, outgoing Bailli of 26 years, Dominick Addario passed the Chaîne torch to Chargée de Presse Nationale Honoraire Marie Addario. Wielding the induction sword in all his eloquence was Chancelier Honoraire Ira Falk.
Dinner created by Executive Chef Frederic Castan followed. Each unique course paired perfectly with the wines. Chef Castan trained in Marseille, France and has served as Executive Chef in some of America’s finest hotels and resorts. In 2005 he was selected to become a Maître Cuisinier de France. In 2018 he was honoured with the prestigious “Toque d’Argent” award and duly recognized by the World of Congress of Chefs.
Ray and Loretta Falkner of Falkner Winery, Temecula, California, shared their award-winning Chardonnay 2019 to match the pan-seared sea bass. Bailli Honoraire Addario brought the Settee Ponti ‘Oreno’ 2013 for the roasted lamb loin with truffles.
Stone fruit salad
burrata, pistachios, petite mache leaves
arugula, pesto, pistachio oil
Daou Rose 2020
Daou Vineyards, Paso Robles, California
Roasted red bell pepper
roasted and herb goat cheese
“supions” à la sètoise [Ed. Sète style baby cuttlefish]
Aequorea Spanish Springs Vineyard Viognier 2018
St Louis Obispo, Central Coast, California
Pan-seared sea bass
barigoule, saffron emulsion
black garlic cauliflower purée
Falkner Winery Chardonnay 2019
Temecula Valley, California
Roasted lamb loin
white polenta with truffles, tomato provençale
local “Farmers’ Market” vegetables
Oreno 2013 - Toscana IGT
Tenuta Sette Ponti, Tuscany, Italy
Chef’s choice dessert
Martini Asti Spumante - Piedmont, Italy
Bailli Marie Addario presented Chef Castan and his team the Chaîne appreciation certificate and thanked SDYC members, Kathy and Rich Santore for sponsoring the event.
With her team, Bailli Addario announced that preparations for La Jolla’s 50th Anniversary in 2022 have begun.
Ira Falk remarked that Dominick had led the bailliage for more than half of those 50 years. In gratitude all raised a glass to his extraordinary Bailliage leadership and National Committee participation.