The Induction Ceremony and Gala Dinner at the Alexander Hotel was a testament to the Chaîne’s commitment to excellence and community.

The Alexander pairs contemporary design with unparalleled hospitality. According to the hotel’s website, “dining at The Alexander nourishes your body and soul, whether you’re looking for a night out or a quiet meal in, The Alexander can make it happen” … and it certainly did for the Bailliage’s Gala Induction Evening - a joint celebration with World Chaîne Day.

Our Inducting Officer was Greg Wallis, Bailli Provincial of Midwest and a Member of the Conseil Magistral. Six new members joined the ranks, enjoying an evening of fine dining courtesy of Chef Eli Laidlaw with exceptional wine pairings by Vice-Échanson Mark Gapinski and Vice-Conseiller Gastronomique Duane Price

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Passed appetizers
Crab cake
Red yuzu, Kosho aioli, avocado
Compressed cucumber, Balsamic glazed fig
Whipped nettle cheese, glazed fig, apple Balsamic
Champagne Palmer and Co Brut Reserve NV, France

Indiana spring
Rison Creek goats’ cheese, lemon
glazed asparagus, English peas,
pickled fennel, herb oil, black walnut
Massican Annia White Blend 2024, California

Bisque
Sweetcorn and Manchego
wild boar bacon sofrito
Ridge Estate Chardonnay 2023, California

Diver Scallop
black bean purée, plantain, mojo verde
Cantina Gries St Magdalener 2024, Italy

Bison
coffee and cola braised Indiana bison short rib
orange corn polenta
carrot and radish salad
Brunello di Montalcino Pianrosso 2021
Ciacci Piccolomini d’Aragona, Italy

Tulip tree entrements
Comté crémeux, hazelnut sable, apple quince
Calvados compote, trillium fraiche mousse
raspberry gastrique
Royal Tokaji Late Harvest 2019, Hungary

What a great evening celebrating food, wine and fellowship! The Bailliage, led by Bailli Shawn Mulholland, is grateful for the community that celebrates the pleasures of the table.

Prepared by a Chaîne News Online Staff Writer with thanks to Carroll Nelligan, Vice-Chargée de Medias Sociaux for her much appreciated contribution.