Time is a strange construct. Trapped in a repeating “Groundhog Day” loop for the past two years, repeating the same activities hoping for a new, better outcome. To say meeting together for this organisation we all love has been challenging would be an epic understatement!

However, as the outlook for a true Chaîne gathering was becoming more positive over summer and fall months of 2021 the Bailliage began to hope. A first-rate, top-flight, world-class “Holiday Induction Gala” at The Newbury Boston was planned. The venue was a new hotel with deep history lingering in its structure. Formerly the Ritz Carlton Boston, a gleaming tower of hospitality excellence built in 1927.

The magnificent property is helmed by Maître Hôtelier Carlos Bueno and his exceptional team including Maître Hôtelier Rob Rouleau (Director of Food and Beverage), Director of Catering Tanya Matthews and the all-star culinary team lead by Executive Chef Gidda Gurminder. With this excellent team of professionals on board we were assured of a spectacular evening.

Traditionally, the Bailliage’s Galas begin with the Induction Ceremony. It was performed in The Newbury Suite. The traditional Boston Golden Goose of much renown was paraded and feasted upon as Chambellan Provincial Northeast Marshall Berenson conferred membership, promotions and awards.

A Champagne reception flowed out into the foyer. Generous libational contributions from Chaîne members, especially newly inducted Professional du Vin Kevin Cadigan’s Martignetti Companies. Holiday guitar melodies enchanted the festive air. Then we proceeded into the Newbury Garden Room overlooking Boston Public Garden.

The culinary tour de force of eight courses featured the trifecta of gastronomy and beyond with oysters, lobster, caviar and truffles abounding. The delicious tenderloin with truffle sauce was followed by a classic French Époisses cheese course supplied by Professional du Table Peter Marks. Ultimately individual Bouche de Noël pastries created specially by Professional du Table George Montillio and his Montillio’s Bakery team.

Mignardises, coffee and Port were enjoyed as we lingered revelling in our mutual company after this long pause in our cordial gatherings. Many a voice was heard reflecting on how this was “what a Chaîne dinner should be”.

Vive la Chaîne!

Marshall Berenson
Bailli

Photos courtesy of: Vice-Chargée de Presse Jennifer Poveromo | Vice-Conseiller Culinaire Rabih Jaber | Bailli Marshall Berenson | Kathy LaShay Berens | Steven Edson