Fifty-four members and their guests braved torrential downpours to attend the annual Induction Dinner at Rickhouse by The Manship Wood Fired Kitchen in the historic Belhaven neighbourhood. Manship boasts a fresh seasonal cooking style where “fire fuels flavour” and “flavour fuels soul”. Proprietor Steven O’Neill, Sommelier and Bourbon Steward, directs the craft cocktail programme, essential to supplementing Manship’s cuisine.

Concert violinist Marta Szlubowska played French-style music as everyone arrived. Making his debut appearance in the kitchen was Chef Jay Brennan, a rising star on the Jackson culinary scene. The seven-course meal included two types of caviar, grilled halibut and gâteau au caramel collant (lit. sticky caramel cake). Most impressive for his first large dinner event!

Sommelier Tiffany Bobbs’ expert knowledge and enthusiasm delivered most engaging wine commentaries.

The Bailliage was ecstatic to have Bailli Délégué Bertrand de Boutray present to induct, promote and reward a record number of Chaîne members.

Bailli Ralph Daniel, Vice-Chancelier/Argentier Tony Edwards and Vice-Conseiller Gastronomique Jennifer Schulmeier worked extraordinarily hard to make this evening so successful.

Melissa Daniel
Vice-Chargée de Presse

Photographer: Anthony Warren