A group of lucky Southwesterners heard the sea winds blowin’ and headed to Galveston for what promised to be a wonderful weekend. Members and friends were treated to views of the Gulf from their rooms at the San Luis, a ‘Four Diamond’ resort. The heated pool attracted those brave enough to enjoy the unseasonably warm February weather.

Thursday: Early arrivals enjoyed a tour of the USS Texas, the only surviving battleship to see action in both World Wars. Back at the hotel, the Welcoming Reception saw everyone sipping generously donated Sojourn wines before heading out to dine around.

Friday: Early morning at the historic Moody Mansion delighted attendees who enjoyed a behind-the-scenes tour giving enchanting glimpses into the lives of Galveston’s elite. Floor-to-ceiling Grecian-stained glass window in the stairwell, entitled “Welcome Ever Smiles” was a highlight.

An option of a vertical tasting of Clos de L’Obac wines via Zoom. Échanson Provincial William Ridlehuber facilitated the event. He kept the room entertained and focused. Six of the winery’s finest wines were tasted, including the 2003, 2010 and 2013 vintages.

The Black-Tie Gala was a focal point of Friday with both a Chaîne Induction Ceremony and a Société Mondiale one. [Ed. The Société Mondiale is the USA equivalent of the Ordre Mondial des Gourmets Dégustateurs in the rest of the world]. With the beautiful Galveston Country Club as the setting, Chancelier Rufus Cressend and Bailli Provincial Cheryl Kenny inducted six new members, including two professional members. Six promotions also took place.

After a five-course dinner which was carefully crafted under the direction of Executive Chef Philip Bouza, the Société Mondiale festivities began.

Saturday: Firstly, the annual Provincial meeting took place where thoughtful ideas and future plans were shared by Bailli Provincial Cheryl Kenny.

The most important event of the weekend, however, was the Jeunes Chefs Rôtisseurs (JCR) Competition in which five contestants competed for the privilege of representing the Southwest at the 2023 USA National Final.

The Awards Banquet was preceded by a reception where everyone mingled with the young chefs before moving to The Grand Ballroom of the San Luis Hotel to hear the announcement of the winner of the competition, namely Torian Jenkins, sponsored by the Bailliage of Dallas.

Bailli Provincial Cheryl Kenny started the evening by expressing her appreciation to Galveston College for hosting the competition. Later she surprised Leslie Bartosh with a special presentation for his eight years of dedicated service as Conseiller Culinaire Provincial now that he has become Honoraire.

As part of Chaîne tradition, Bailli Provincial Kenny concluded the evening by recognizing Executive Chef Michael Orozco and Banquet Events Manager Elsa Hernandez for the outstanding meal and service.

Replete with fine food and wine and knowing everyone had witnessed the launching of the careers of our future chefs, the weekend came to an end with accolades for a flawless, ever diverse weekend in Galveston.

Based on a detailed account jointly prepared by:
Kathy Shay - Chargée de Presse Provincial, Souhtwest
Penny Shipp – Vice-Chargée de Presse, Lac et des Bois
Bev Mentzer – Vice-Chargée de Presse Honoraire, Lac et des Bois
Lynn Jelinski - Dame de la Chaîne, Lac et des Bois

Photographs courtesy of:
Penny Shipp, Vice-Chargée de Presse, Lac et des Bois
Bev Mentzer - Vice-Chargée de Presse Honoraire, Lac et des Bois Bailliage
Lynn Jelinski - Dame de la Chaîne, Lac et des Bois
Marie Robb - Bailli, Galveston
Chris Robb - Vice-Chancelier/Argentier, Galveston