For the second year in a row, the Bailliage held its annual black-tie Induction Dinner at Tarbell’s in Phoenix. Mark Tarbell’s restaurant has been a tradition in Phoenix for generations and has been a frequent venue for Chaîne events for many, many years. Tarbell’s is a good friend of the Chaîne. Again Tarbell’s presented us with a beautiful, tasty dinner.

The evening began with our inductions and promotions conducted by Far West Bailli Provincial Philip I. Kress and outgoing Bailli Albert Jacobs.

A brief reception followed in the wine shop at Tarbell’s. Passed hors d’oeuvres paired with NV Champagne Gardet Premier Cru Blanc de Noir NV from magnums and 2021 Chablis Grand Cru ‘Vaudésir’ by Lamblin & Fils were enjoyed.

Moving into the dining room guests appreciated a lovely five-course dinner presented by Culinary Director Adrian De Leon and his staff.

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Onion ashes-cured scallops
2021 Bordeaux Blanc ‘Les Légendes’
Barons de Rothschild, Bordeaux

Butter-poached lobster
fines herbs risotto, tomato coulis
2020 Chablis ‘Les Truffières’
Henri Costal, Burgundy

Guinea hen tartlet
mushroom cream
2014 Shea Wine Cellars Pinot Noir
West Hill of Shea Vineyard, Oregon

Traditional beef bourguignon
2019 Quilceda Creek ‘CVR’ Columbia Valley Red
[Ed. The estate’s signature wine blend
produced in Washington State]

Decadent chocolate tartlet
Italian meringue, fresh berries
NV ‘Legacy of Australia’ Pedro Ximénez
Dandelion Vineyards, Barossa Valley

This was one of our most-attended events. We were pleased to welcome back current and former members who had not joined us in a while.

Paul Campbell
Bailli

Event photos: Craig Peterman, Peterman Photo and Video