CLICK FOR INFOThe Board of Directors of the Connecticut Bailliage, Chaîne des Rotisseurs is delighted to invite you to a joint Chaîne Induction with the Bailliage of of Hartford to take place Sunday, December 5th at Fresh Salt, Old Saybrook at 4:00pm. Please welcome 9 new members to the Connecticut Bailliage. Peter Caporilli, Chambellan Provincial Honaire Mid-Atlantic, has graciously agreed to preside over the ceremonies. Say adieu to Mark Saba, our Charge de Presse and welcome our new one. Bob Nicholson, Bailli of Hartford is being elevated to Conseiller Gastronomique Provincial Northeast and welcome his new members. Please welcome the Gabor Huszar Scholarship recipient.
Please note, you should wear a mask to enter the hotel. In addition, the Connecticut Chaîne is requesting anyone not fully vaccinated is to get a rapid COVID test one day before the event and telephone Ginnie with the results. Thank you.
Black tie, cocktail dresses or evening gowns.
Members $240 Guests $260
Please respond by Sunday 28th November. All monies must be received by November 28th. There is no refund of monies after November 30th .
Please advise us of any allergies.
Paypal Connecticutchaine@gmail.com (friend = Elizabeth DePalma personal - no fees)
Checks to Connecticut Chaîne des Rôtisseurs
c/o Betsy DePalma, 6 Beach Shore Drive, Milford, CT 06460
Ginnie Kagan 914 815 0052, Ginpint@aol.com
Hors D’Oeuvre
Oyster Gratinee, Champagne Tarragon Glaçage
Foie Gras Ravioli, Duck Consommé
Seared Sesame Crusted Ahi Tuna, Seaweed Salad, Wasabi, Sriracha Aioli
Georges Bank Scallop Crudo with Citrus, Ginger, Cucumber, Radish
Maine Lobster Cocktail
Baby Greens, Belgian Endive, Whipped Lemon Crème Fraiche,
Meyer Lemon-Chive Vinaigrette
Poached Locally Caught Monkfish
Fennel, Grapefruit, Tapioca Flan, Chives, Lobster Jus
Pappardelle with Braised Rabbit
Oyster Mushrooms, Carrots, Cipollini Onions,Black Truffles, Parmigiano Reggiano
Stuffed Savoy Cabbage Duo
Wild Boar Ragout with Porcini | Roasted Winter Vegetables & Truffle
Butternut Risotto with Leeks, Sage, Spinach, Parmigiano Reggiano
Red Wine-Juniper Demi-Glace
Valrhona Molten Chocolate Cake
Ancho, Candied Honeynut Squash, Cashew Brittle