Pittsburgh Baillage Celebrates the American Experience at the Doubletree Hotel

By Vice Chargé de Presse Ken McCrory

On September 28, 1999 the Pittsburgh Baillage returned to a location where they had celebrated a number of wonderful Chaîne events, the Doubletree Hotel. Unlike the “Babette’s Feast” of several years ago, this was to be a concentration on American food. Under the superb direction of Executive Chef William Soriano, the exceptional menu turned out to be “William’s Feast”.

Guests arrived in the Ballroom and were greeted by a stunning Pastillage styled after the Chaîne logo. A Pastillage is a confection of sugar, cornstarch gelatin and water that forms pliant dough. The dough can then be cut, colored and styled into various shapes. It becomes brittle when dry and guests were requested by Pastry Chef Eugene Kanar to “ne touchez pas”. Assorted hot and cold canapés including beef tenderloin on croustades and sesame encrusted tuna cakes topped with wasabi cream were passed and an enormous table of fresh grilled autumn vegetables and American cheeses, such as blue and cheddar, were displayed with tasty dipping sauces. Served with these delectables was a Mumm Cuvee Napa Brut Prestige NV. Prior to dinner, there was a presentation of the recently unveiled Nicole Miller Chaîne print. Gary and Venetia Torre, of Venetia’s Boutique located in Pittsburgh and Mt. Lebanon, Pennsylvania, were able to convince the world famous designer to design a print exclusively for the Chaîne des Rôtisseurs. The print features food, wine, a chef (based on a picture of Willi Daffinger from the Rolling Rock Club) and the Chaîne logo – in other words, all the things you experience at a Chaîne event. This print is available in neckties, bow ties, cummerbunds, neckerchiefs and scarves. Items were available for immediate purchase that evening, and several members availed themselves of the opportunity to “be the first on their block” with Chaîne clothing.

After being seated, a roasted venison loin with port wine sauce and vidalia onion marmalade was paired wonderfully with a 1997 Villa Mt. Eden Reserve Zinfandel for the first course. The second course of goat cheese ravioli arrived in soup bowls and the white-gloved staff proceeded to ladle each portion with a wild mushroom consommé. A Wm. Humbart Dry Sac accompanied this course. The third course was a most unusual peppered, seared king salmon roulad with white gazpacho and red pepper coulis served with a 1997 Ferrari-Carano Chardonnay. A very refreshing intermezzo of sour apple and Calvados sorbet with mint ice was a perfect palate cleanser.

The Doubletree is known for the drill-like precision of its’ service at Chaîne dinners and tonight was no exception. The post-intermezzo course, an entrée of free range lamb, potato napoleon, baby vegetables and a Zinfandel sauce, paired with a 1995 Quintessa from Rutherford, California, was perfectly timed. This filling entrée was followed by a salad that combined grilled golden tomatoes, baby greens with Tasso ham vinaigrette and was accompanied by a 1996 Sterling Vineyard Merlot. Incredibly, another beautiful course arrived before dessert. It was an individual domestic Brie strudel. The flavors were well accompanied by a 1996 Byron “Estate” Pinot Noir. As a delicious finale to the entire evening there was a banana chocolate mousse with caramelized banana. These miniature geometric towers were served with a 1995 Columbia Crest Ice Wine Riesling from Columbia Valley, California.

As we relaxed over coffee and espresso, those of us who had purchased the Nicole Miller cummerbund were checking to make sure it could be made just a little larger.