Winnipeg was pleased to host Canada’s 60th Anniversary Grand Chapitre. National officers, visiting Provincial and local Baillis together with members from across Canada enjoyed an action-packed weekend of events arranged by the organising committee.

Thursday evening saw “dine-arounds” offered by two Chaîne members.

Option one was a sturgeon and caviar tasting with matched Taittinger Champagnes held at Qaumajuq, the Inuit Art Centre in the Winnipeg Art Gallery. It was hosted by Cornel and Dorina Ceapa of Acadian Sturgeon and Caviar Inc (respectively Bailli and Vice-Chargée de Missions of the Bailliage of New Brunswick).

Option two was at St. Charles Golf and Country Club which for a century plus has been a remarkable oasis in the city of Winnipeg. Executive Chef Rainer Regalado (Maître Rôtisseur), Amiel Camet (Chef Rôtisseur) and General Manager Cory Kartusch created an outstanding menu and ambience for a culinary adventure that left a lasting impression.

The “Baillis and Members” luncheon was held at Smith Restaurant located in the host hotel, The Inn at the Forks & Spa. Executive Chef Barry Saunders (Maître Rôtisseur) and General Manager Ben Sparrow (Maître Hôtelier) presented an outstanding menu of three courses.

On Friday evening, an extraordinary Welcome Reception was held at The Inn at the Forks & Spa. It featured a delectable series of food stations and an exquisitely fine selection of wines. Eight of Winnipeg's finest chefs presented unique flavours and creations. There were surprises around every corner. The Doug Edmond Trio provided popular favourites.

On Saturday, a unique opportunity was a tour of the Royal Winnipeg Ballet School (founded in 1939) followed by student performances. Afterwards, lunch was enjoyed at Gusto North.

Saturday evening, Manitoba Bailli Cameron Gray welcomed everyone to Breezy Bend Country Club. He introduced Bailli Délégué Tony Catanese who then opened the joint festivities for the Awards Ceremony of the National Jeunes Chefs Rôtisseurs Competition and the Induction Ceremony.

He began by recognising current and past National Executive members present; thanked Cameron Gray, Baillli of Manitoba and his team for organising the weekend so superbly. Appreciation was given to all sponsors who enable the national competitions to take place: all at Culinary Campus at Red River College; Wüsthof; Uniglobe Lexus Travel and Acadian Sturgeon and Caviar Inc.

Tony was Inducting Officer for the Ceremony. He was assisted by Échanson Honoraire Michael Grimes and Bailli Cameron Gray.

The champagne reception and Gala Dinner took place in the Breezy Bend Country Club’s ballroom. In opening the Gala Dinner Bailli Délégué Tony Catanese noted that this year marked the 60th anniversary of the Chaîne in Canada. A year-by-year slide show of photos, menus and articles was shown throughout the evening.

Executive Chef Klaus Leiendecker, who is an Officier Maître Rôtisseur, welcomed everyone. He then explained each course with the exquisite matching wines.

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Amuse bouche
Rosé Frizzante delle Venezie - Villa Teresa

Sea bass
Barista Chardonnay 2020 - South Africa

Duck breast, morel, fruit
Cadet de la Bégude 2017
Famille Tari, IGP Méditerranée, France

Wild mushroom soup
Savigny 'Les Talmettes' 1er Cru 2018
Louis Chenu Père e& Filles, Burgundy, France

Foie gras, eel
daikon, soya, ginger, butter
Savigny 'Les Talmettes' 1er Cru 2018
Louis Chenu Père & Filles, Burgundy, France

Rhubarb, ginger, strawberry sorbet

Roasted lamb loin, veal cheeks
Château la Garde ‘Grand Vin de Graves’ 2010
Pessac-Léognan, France

Alaskan King crab
micro greens, egg, beet paint
Cape South Coast 2015 - South Africa

Green tea, adzuki bean, chocolate mousse
pineapple brulée, Saskatoon berry flan, baumküchen
Muscat de Beaumes-de-Venise 2020
Vidal-Fleury Réserve, Rhône Valley, France

Cheese
Noval Black Port - Douro Valley, Portugal
and
Pyrène l’Inimitable Pays de Cocagne 2019
IGP Comté Tolosan, France

The Gala Dinner was an outstanding taste extravaganza bringing an outstanding anniversary Grand Chapitre to a close. Cameron Gray, Bailli of Manitoba, delivered the accolade, complimenting all involved.

Bailli Délégué Tony Catanese wrapped up the weekend thanking all attendees including 20 from out-of-town. He especially thanked Cornel and Dorina Ceapa for their on-going support as well as Conseiller Culinaire Cameron Huley for putting together Friday’s showcase of eight young Winnipeg chefs.

Tony concluded by inviting everyone to join with our members in Halifax for the 2022 Grand Chapitre which will coincide with the National Jeunes Chefs Rôtisseurs Competition.

Eric Jones
Chargé de Presse