Set in a quaint inlet off Portage Bay, Bailliage members gathered at the venerable Seattle Yacht Club for their annual Induction Ceremony. A celebration for which members were ready 100% after a year gap!

There was excited anticipation as everyone met in the Mainstation of the club which, at 126 years old, is on the National Register of Historical Places.

The Induction Ceremony began with USA Chargée de Presse Betty Sasenick introducing Robert Cugini, Bailli Provincial of Pacific Northwest. Robert announced that 2021 marks the 45th anniversary of the Bailliage of Seattle, another reason to celebrate!

He presented Betty with a magnum of Champagne to recognise her “magnum” efforts for the Bailliage of Seattle during COVID-19. The Chaîne oath was administered to 15 new inductees including three professional members. Four promotions were awarded.

After the ceremony we enjoyed lovely weather on the Club's lawn overlooking the gorgeous marina with a setting sun over Capitol Hill. Servers passed glasses of Champagne La Clé de la Femme Brut and chilled shrimp in garlic butter on endive appetisers.

Seattle Yacht Club’s Executive Chef, Alex Garcia, a native of Oaxaca in Mexico, let his passion for food shine with the menu he created. Chef Garcia has been in the culinary industry for 35 years working in fine-dining establishments, for instance at a French specialty restaurant in Beverly Hills, California, is where his enthusiasm began.

Repairing inside to enjoy the four-course dinner everyone was immediately awed by the opulence of table settings. Antique monogramed silverware popped on black tablecloths. Festive flowers arranged in hollowed-out watermelons creatively served as centrepieces.

MENU

Diver scallops
2014 Riesling - Trimbach, Alsace

Sole meunière
2019 Pouilly-Fumé
Domaine Tinel-Blondelet Génétin - Loire Valley

Raspberry sorbet

Duck confit
2011 Châteauneuf-du-Pape ‘Château de Beaucastel’
Famille Perrin, Rhône Valley

Tarte Tatin

Vice-Échanson Philippe Dor marvellously selected wine pairings from the Bailliage’s cellar for each course.

Towards evening’s end, Betty Sasenick announced the creation of the Bailliage’s own Endowment Fund which will be a way to increase the number of culinary student scholarships given annually. A huge accomplishment for the Seattle Bailliage, a great deal of thanks is due to Betty for her tireless efforts. Also, appreciation must go to the wonderful members who make generous donations and believe so deeply in the work of the Chaîne.

As the evening ended everyone said goodbyes, full of wonderful food, wine and much-needed camaraderie. It is so wonderful to enjoy these special moments and events together, once again.

Lauren Milkie
Dame de la Chaîne

Event photos by Katie Gibian (Katie Photography)