The event began at 7pm and was held at St Thomas University Culinary Center. It was an evening of Chaîne camaraderie and ‘paying it forward’ in support of Culinary Arts and Hospitality Management. Attendees looked the part proudly wearing Chaîne ribbons, cocktail attire for the ladies with jacket and tie for the men.

A “Société Mondiale” bubbly reception which featured a wine olfactory contest set the scene for the evening’s events. Culinary and Hospitality management students were inducted. Scholarship awards announced.

Our guest of honour was St Thomas University’s President, David Armstrong. It was also a great pleasure to have the presence of Philip Evins, Member of the Conseil Magistral and Bailli Délégué of Great Britain, together with Janet Evins, Conseiller Gastronomique of Great Britain.

The menu was outstanding and below is detailed what was enjoyed at both the reception and the dinner.

RECEPTION
Mango-habanero shrimp cocktail
Mini Nashville chicken and waffles
Smoked salmon tartine
Arancini with mushrooms and Gruyère cheese
Spumante

MENU

Amuse
Chef’s delight

Cioppino*
Medley of fresh fish and shellfish
toasted baguette
fragrant tomato-saffron broth enriched with herbs
2012 Turonia Albariño Rías Baixas, Spain

Costoletto di Manzo
Slow-braised beef short rib
layered potato pavé
tarragon Béarnaise, silky carrot purée
2018 Bedrock Lorenzo’s Heritage
Sonoma Valley, California, USA

Panna cotta al Lime
Lime Panna Cotta
fresh berries, crisp meringue
crème Chantilly, buttery streusel crumble
2022 Prunotto Moscato d’Asti DOGG
Piemonte, Italy

Our Annual Legacy Scholarship Soirée was a great success. We look forward to the 2026 event to celebrate more successes.

Nancy Radlauer
Bailli

* Ed. Cioppino - a rustic, tomato-based Italian-American seafood stew that originated in San Francisco in the 19th century.