A Chaine Experience In Venice

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By Marc Brener, Vice Conseiller Gastronomique

It was a sunny and humid June day and my wife Debbie and I were walking into Venice’s Piazza San Marco in search of two tall strangers that we were to meet in front of the Campanile (St. Mark’s Bell Tower). Armed with their cell phone numbers and a generic description, we were looking for two men that hopefully would have separated themselves from the throngs of tourists congesting the area between the Campanile to the left and the Doge’s Palace on the right. Without missing a beat, our eyes met simultaneously and we were warmly greeted by these men as if we had known them our entire lives. It was absolutely astonishing what congeniality and friendship was shown to us by people that I only knew from a handful of emails sent over the previous 4 months.

I had been planning this trip for Debbie and me to take in Venice and Tuscany as a 10th Anniversary present to ourselves. By going through the Chaine International website, I initially contacted Roberto Zanghi who was the Chancelier National d’Italie. He directed me to contact Romolo Cacciatori who was the Bailli Regional du Veneto. Once we had exchanged a couple of emails about restaurants and sites to visit, he insisted that we meet once we arrived in Venice so that we could have lunch together. He also introduced us to Johan De Jaeger, a Belgian transplant, who held the position of Chargé de Missions Foreign Relations du Veneto.

Within five minutes after finding these two gentlemen and exchanging pleasantries, we were seated in the most wonderful of local restaurants called “Ristorante Do Forni”. This seemed to be one of only two restaurants in Venice which proudly displayed the Chaine coat of arms. To say the least, the fare that day was overwhelming. Every one of the eight courses with appropriate and delightful wine pairings was fish based, save the palate cleanser of lemon sorbet. Our senses were pampered and treated to a delight of colors and flavors. What we had anticipated to be a short lunch turned into a two-and-a-half hour gastronomic affair. Our hosts were delightful and regaled us with stories of Venice, its history and of the Chaine in Italy. Mr. Cacciatori even invited us to stay in his home village just south of Venice along the Adriatic coast. A most generous offer which we respectfully declined.

The meal and the experience will stay with us forever. This was a most rewarding and informative lesson to both of us as we will always take advantage of the local Chaine contacts when traveling. My wife and I will always remember Venice not only for its beauty and history but also for the new Chaine friends that were made that day.

 

 

Ode To Scotland

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By Donna Huntley, Vice Chargee de Presse

The stunning sunset of orange, yellow and pink ribbons overlooking the brilliant blue pacific ocean was the perfect backdrop for the Bailliage de Orange Coast Rivera’s “Ode to Scotland” dinner. The evening included tasting of The Macallan Scotch Whisky (without the “e”- is made only in Scotland) single malt perfections.

The bravehearts and their beautiful lassies entered the working wine cellar at the St. Regis Resort in Monarch Beach for a specially prepared four course Scottish meal prepared by executive chef Azmin Ghahreman. The dinner commenced with the traditional house smoked wild salmon followed by the chefs “my way” naggie neeps, tatties and nips. With the green Scottish pastures on ye mind we were treated to an exquisitely prepared salt crust Aberdeen Angus rib roast accompanied with minted pea puree, organic carrots and green beans. The meal ended with “seriously strong” Scottish cheddar and single malt whisky poached dried fruit compote and soda bread. The evening had only just begun.

It was time to savor a selection of The Macallan single malts and learn of the rich 182 year history of the Macallan scotch legacy. The local representative, Mark Russo, shared three single malt scotches which all start with whisky’s three raw ingredients: the purest water drawn from four private bore holes in the Morashire countryside, the best barley grain milled, malted and kiln-dried before being “mashed into surgar-rich “wort” that is fermented in the “low wine” that gets distilled. The whisky savants all agreed that the Macallan scotch experience provides an enviable end to a Scottish gastronome experience.

It wasn’t over yet, Bailli Georgia Andersen, had a special surprise for the Chaine and their guests to cap off the “Ode to Scotland” evening. A kilt adorned bagpipe player treated the attendees to a selection of Highland favorites. The kilt wearing Bailli Honoraire Don Regan, was so inspired that he entertained us all with a spirited Scottish Highland step dance.

The evening included the induction of two new members, the new chapter Vice Chargee de Presse, Donna Huntley and Professionnel du Vin, Chuck Pifer. This was an evening that would have made the Scottish beam with pride. It only seems befitting to end with The Selkirk Grace:

“Some hae meat an canna eat, An some wad eat that want it.
But we hae meat an we can eat, An sae the Lord be thankit”

March 18, 2006