Gala Induction evening at Hotel Arts
" the menu delighted our taste buds from the very beginning "
Although a long-held tradition for the Bailliage’s Christmas celebration, or Chapitre, to be held at Fairmont Banff Springs Hotel, alas COVID-19 intervened. The Bailliage was honoured and very grateful that Hotel Arts was able to step in to host this auspicious occasion.
The evening began with the Induction Ceremony. In fact, the Bailliage’s last inductions were carried out at Hotel Arts when, in September 2019, the Ceremony was part of Canada’s Grand Chapitre festivities. Perhaps a new tradition has been created!
Vice-Chancelier Joe Scorgie welcomed the attendees. He introduced Bailli Toni-Marie Ion-Brown, Bailli Délégué Tony Catanese and Bailli Délégué Honoraire David Tetrault who is a Member Conseil d’Administration.
Tony gave a brief history of the Chaîne. As Inducting Officer, David had those being honoured and inducted stand to swear their oath to the Chaîne. The Ceremony began with awarding Silver 10-year Commandeur pins. David then inducted new members to both the Chaîne and the Ordre Mondial des Gourmets Dégustateurs (OMGD). A toast followed.
With formalities complete the reception followed overlooking the hotel’s pool. Mulled wine in Martini glasses was served with champagne, oysters and a selection of delicious hors d’oeuvres.
We were piped into the dining room by Fraser Abbott. Bailli Provincial Honoraire Mark Wilson thanked Fraser and shared a toast of the finest Scotch with him, as is the tradition.
As always at the Hotel Arts, the menu delighted our taste buds from the very beginning. Butter and soft rolls, perfect foie gras gingerbread men, delicately flavoured scrambled eggs, tourtière with divine Christmas flavours, the list goes on and on. Such a change to have a sipping tequila as the palate cleanser. A warm towel with that course was a charming surprise, reminiscent of flying.
Bailli Toni-Marie Ion-Brown delivered a succinct accolade once dessert was concluded. With “Heart of the House” and “Front of the House” brigades assembled the time came to announce the plate recipients for the evening.
Bailli Délégué Tony Catanese had the honour of presenting the plates. The Heart of the House recipient was Pastry Chef Sujin Choi. The Front of the House plate went to Banquet Manager Jim Yee.
The final plate for the evening was a complete surprise! Bailli Provincial Honoraire Mark Wilson, who is Vice-President of the Hotel Arts Group, was honoured with a plate. Having given out many during his time as Bailli in Calgary, it was a very special moment to have the opportunity to present him with one of his own.
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