The Pittsburgh Point - An Induction
By Vice Chargé de Presse Ken McCrory
Pittsburgh's Point is the area where the Allegheny and Monongahela Rivers merge to form the mighty Ohio River. Now home to Point State Park, this plot of land is one of the most historic in the United States. The French originally established Fort Duquesne here and the English, after defeating the French, built the much larger and more powerful Fort Pitt. This strong fortification allowed Pittsburgh, with its strategic position at the headwaters of the Ohio, to become a great inland trade center - the "Gateway to the West" - and later a prosperous industrial center.
Perched just across the street is the golden-hued Pittsburgh Hilton anchoring the tip of what Pittsburghers call the "Golden Triangle", or the triangular shaped city center made up of skyscrapers, department stores and theaters. While the Hilton was built in 1958, its sleek contemporary design is still every bit as modern as the day it became part of Pittsburgh's first Renaissance.
The Pittsburgh Hilton, with its commanding view of Point State Park, the Allegheny, Monongahela, Ohio Rivers and their namesake Three Rivers Stadium, was to be the site of the Pittsburgh Chaîne's 1999 induction dinner. As we arrived under the porte-cochère covering the Hilton's entrance, we soon realized that the hotel had rolled out the red carpet for the Pittsburgh Chaîne - literally. A wide red carpet lined by candles led from curbside to the Hilton's front door. Even Conrad Hilton himself would have been impressed. Speaking of Conrad, once inside we were greeted by Conrad M. Wangeman, the Hilton's General Manager. Mr. Wangeman noted that, with his first name, there couldn't possibly be a better hotel group in the world he could work for.
The reception, on the balcony outside the Grand Ballroom included a staggering variety of food at three different stations: Mediterranean, Indian and Seafood. The Mediterranean Station included grilled vegetables with a variety of flavored oils and aged balsamic vinegar along with marinated olives, steak tartare, bruschetta and focaccia. The Indian Station featured Indian style paella, vegetable samosas, tandoori chicken, spinach and mung bean dumplings and a cherry tomato and red onion salad. The Seafood Station had sushi and sashimi, prawns marseilles and seared tuna loin. In addition to the stations, waiters circulated through the wide eyed crowd carrying marinated salmon in a crêpe, garnished with golden caviar, smoked marinated oysters on a toasted baguette, tuna tartare and seared scallops with pesto. Accompanying this incredible variety of food was a wonderful Pol Roger Brut champagne.
At the appointed hour, the members and guests adjourned to the interestingly named King's Garden Room for the induction of 16 new members. The room is so named because it stands on the spot where the garden for raising vegetables for the troops stationed at Fort Pitt was located. In those days the King pretty much owned everything, hence the name King's Garden. This induction was particularly distinguished since the inducting officer was none other than Joe Girard, Vice-President International (number two guy in the Chaîne). He was ably assisted by the newly anointed mid-western Bailli Peter Hanowich. That's right, after ten magnificent years at the helm of Pittsburgh's Chaîne, Pete will soon head the mid-western province. While the loss of such a dedicated Bailli would ordinarily be a hard blow to any chapter, Pittsburgh is fortunate that the new Bailli will be a very experienced Chaîne hand - none other than Pete's wife, Barbara. Pittsburgh is truly fortunate to have this dedicated couple and (as we told Pete teasingly) we all know that Barbara has done a lot of the hard work over the last ten years, anyhow.
Vice-President Joe Girard was introduced by Bailli Peter Hanowich. Joe effusively praised Pete's accomplishments and said he knew Pete was the right guy for the job when he met him ten years ago and found out that the name of his dogs were Duesenberg and Bentley. Joe also complemented the City of Pittsburgh, explaining that he had spent many nights here while working with Pittsburgh Plate Glass. He noted that he had always stayed overnight at Pittsburgh's famed Duquesne Club and had, in fact, stopped there earlier in the day to raise a few glasses and renew acquaintances. Speaking of the Duquesne Club, the Club's former Maître D', Vice-Echanson Philip Bucci also received the l'Ordre Mondial Bronze Star from Vice-President Girard for his long service to the Pittsburgh Chaîne and his extensive knowledge of food and wine.
After the last of the inductees was embraced and anointed with the sword, we departed for the Main Ballroom. As we entered the Ballroom, the service staff, under the direction of banquet Maître D' Pedro Gomes, lined either side of the entrance. Beautifully appointed tables with lush floral centerpieces awaited us. Executive Chef Grillardin Mark Dayanandan, ably assisted by Andre Coté, Director of Food and Beverage, and Kevin Sanguigni, Director of Catering, had planned an absolutely spectacular evening of food and wine.
Our first course was a marinated lobster on tabbouleh accompanied by a 1996 Château Carbonnieux from Graves. The second course of wild mushroom and duck confit tartlets with seared foie gras in thyme jus and a port wine reduction was presented with the same orchestrated service that would characterize the whole evening. Chevalier Al Cousin commented that the precision of the wait staff made him think he was back in the Army watching close order drill. Chevalier Henry Rae remarked that they never had food like this in the Army!
A light and flavorful salmon and smoked oyster Wellington on saffron mussel soup accompanied by a Trimbach Pinot Gris was presented for the third course. After an intermezzo of cucumber ginger granità, Chef Dayanandan reached into his Indian-influenced bag of tricks for an Asian spiced lamb cutlet on a curried aubergine tart with fennel and turmeric emulsion. This robust and slightly spicy offering was wonderfully accompanied by a 1994 Jaboulet Hermitage Rhone. The chef then offered a palate refreshing salad of baby spring mix and tete de Moines cheese with a very fun accompaniment of Piper Sonoma Brut Cuvee. We closed the dinner courses with an English summer pudding and a hippenmassle crisp accompanied with Cockburns Port. The Chef was not done having fun, however. The after dinner chocolate truffles were offered on a tray with a vertically arranged white chocolate chef imperiously surveying the scene from under his white toque.
As we enjoyed the last strains of music from a jazz trio, and selected our after dinner drinks and cigars, General Manager Wangeman introduced the chef and the staff to a hearty round of applause. The Chef's wife brought their young son, Michael, down from the room where they were staying for the evening to see his daddy's introduction to the Pittsburgh Chaîne and the Pittsburgh Chaîne's overwhelming applause and gratitude for a culinary evening that was both interesting and fun.
