Chaîne Events
- Grand Chapître: An annual event that celebrates new members
- Induction Dinner: A gala event that marks the pinnacle of the year for many Bailliages
- Picnics: A less formal meal
- Barbecues: A less formal meal
- Regional and national events: Open to all members
- Cooking days: A chance to learn about cooking and fine dining
Chaîne at The Cloud
Find out who among us has the Finest Palate!
Date: Friday, June 3rd, 7pm start
Location: The Cloud at the Waterfront (3rd floor of Wellesley House) (waterfrontcloud.bm)
Menu: Fine dining tasting plates paired with wines (let us know of any allergies)
Cost: Members: $200pp, Guests $225pp
Attire: Summer Smart with ribbons
Join us at the Cloud for a unique dining experience. Chef James Wambui will be presenting dishes with elements of surprise that will not be revealed in advance. As members of the Chaîne des Rôtisseurs, we all share an appreciation fine dining and the culinary arts. Chef James will put our discerning palates to the test with a six-course tasting menu. We will be challenged to name ingredients, flavors, herbs and spices, and the top epicurean will prevail!
- Substitutions will be accepted for allergies only, please let us know in advance if you do have an allergies.
- Also, let us know if you have a seating preference.
- Payment should be received 48 hours of your reservation or it will be automatically canceled.
Summer Garden Party
The Chaîne invites you to a Farm-to-Table dinner on Saturday, July 16th at 7pm. The dinner will be held at Huckleberry Restaurant, a member of Relais & Châteaux, an exclusive association whose mission is to preserve the diversity of the cuisines of the world, share the passion for the good and the beautiful and work together to create a more humane world.
When: July 16th, cocktail at 7:00PM, dinner served for 7:30PM.
Where: Huckleberry restaurant at the Rosedon Hotel, 61 Pitt’s Bay road, Hamilton.
Cost: $250 for members and $275 for guests all inclusive. Payment should be made within 48 hours of your reservation.
Dress: summer casual. Ribbons should be worn.
The menu is inspired by nature and the chef’s philosophy (https://huckleberrybda.com/pages/our-chefs-philosophy):
On Arrival
Segura Viudas Brut Rosé Cava N/V
Pickled Cucumber Candied Scotch Bonnet, Bermyfresh Cess
*
Armaral Farm Vine Tomato Green Apple Gel, Lavender, Tomato Jus & Focaccia
*
Dr. Loosen 'Wehlener Sonnenuhr' Spätlese Riesling 2017
Beetroot Textures Dill Pickle Farm Beets, Spiced Coconut
*
Wadson’s Farm Celery Root Green Tea Braised, Strawberry Vinaigrette, Mustard Seeds And Braised Leeks
*
Chateau D'Esclans 'Les Clans' Rosé 2020
Omaha Nebraska Wagyu Flat Iron 30-Day Dry-Aged, Cauliflower and Tuckers Farm Goats Cheese Puree, Mount Gay Rum & Tamarind Jus
*
Orin Swift '8 Years in the Desert' Zinfandel 2019
Bodega Otazu 'Altar' Cabernet Sauvignon 2009
Puits D’Amour Caramelised Puff Pastry, Pâte A Choux, Apricot Pastry Cream, Crispy Passion Fruit, Crème Fraîche Chantilly
*
Royal Tokaji Aszu 'Szt. Tamas' Single Vineyard 6-Puttonyos 2013
Bread Service
*
Sea Salted Brioche & Herbs De Provence Beurre Composé Chef Muse
Book early as the number of guests is limited. We will have to give our final number of attendees by July 10th and therefore cancellations after that date will be charged unless we have guests on the waitlist.
See you on July 16th at Huckleberry!
Huckleberry Restaurant is focused on Environmental Consciousness.
In keeping with their ethos, they prioritize nurturing and protecting Bermuda's fragile island environment. See their efforts to date to help minimize the impact that their operations have on the environment:
https://huckleberrybda.com/pages/environmental-consciousness
Chef's bio: (https://www.linkedin.com/in/damien-griffith-9285a6180/)
Chef Damien originates from the tropical island of Barbados and has had a passion for food his entire life. From the age of eleven he started preparing meals for the family. Being in a family of established chefs this was no small accomplishment and helped to fuel his future career.
Chef Damien gained his Associates Degree in Culinary Arts in Barbados before working at several local luxury hotels. He then travelled to England to work with Michel Roux Jr. at Le Gavroche, a two Michelin Star restaurant in London. This was where his culinary fundamentals, passion and love for food was defined. Returning to Barbados, he worked at The Cliff Restaurant which was listed in the World’s Top 50 Restaurant. In 2011, Chef Damien moved to Bermuda where he joined Fairmont Southampton Princess to work at AAA Five-Diamond Restaurant Newport Room. During his time he worked his way up the ranks, where he was Sous chef of Banquets, Newport Gastropub, Ocean Club & Cabana and The Waterlot Inn Restaurant. His work ethics, passion and character landed him in the role of Chef de Cuisine which oversaw all restaurant operations at the hotel.
As his next challenge, Chef Damien has joined Huckleberry Limited, a member of Relais & Chateaux, as Executive Chef. Here he uses his love for foraging, and gardening, to highlight the local farming community and drive the farm & sea to table concept. He proudly leads his team of talented chefs to push for the highest standards in modern dining.
Pastry chef's bio: (https://www.linkedin.com/in/chefhendrix/)
Executive Pastry Chef Alyssa Hendrix started her pastry career in her late 20s, after a wildly successful stint as a starving musician. She fell in love with a new creative outlet in the kitchen, studying the science and craft at Chicago’s French Pastry School. Her mentors, Chef Jacquy Pfieffer (of Netflix’s “Kings of Pastry”) and Sebastien Canonne, M.O.F. gave her a foundation in classical French pastry that influences her dishes to this day. She began her career at The James Hotel in Chicago, working under World Chocolate Master competitor Chef Jove Hubbard.
After spending a year living abroad studying pastry in Italy, Mallorca, Turkey and the UK, Chef Alyssa joined the Grand Hotel “Wentworth by the Sea” in Portsmouth, New Hampshire, while also working as a Pastry Chef Instructor at the Chez Boucher Culinary School nearby. She then moved across the country to the Coachella Valley, taking on the role of Executive Pastry Chef at the Waldorf Astoria resort in La Quinta, California.
Moving to Bermuda was not an opportunity she was willing to pass up, so when the Fairmont Southampton called a few years later she packed a few suitcases and came to this lovely island to be the Executive Pastry Chef, leading a team of 14 and producing stunning banquets for up to 1,000 people. Unfortunately the pandemic caused the beautiful Fairmont to close, but she was fortunate to find a new home as the Executive Pastry Chef at Huckleberry.
Growing the Pastry Department at Huckleberry has been a joy, and Chef Alyssa takes great pride in making every bread we use in-house, using only the finest ingredients, and leading a team of talented, hard-working and dedicated life-long learners.
Adriatic Adventure at the Reefs
Adriatic Adventure at the Reefs
A "Feet in the Sand" BBQ dinner featuring coastal cuisines of Croatia, Greece and Italy
| Cocktail hors d'oeuvres | 7:00PM |
| Dinner (on the beach) | 7:30 PM |
| Dress | Casual with ribbons |
| Price | $185 Members, $210 Guests |
| Entertainment by | Tony Brannon |
The Reef's are extending special room rates valid the night of, the night before and the night after. To reserve please call The Reefs (238-0222) and ask for either Carole Anne Goulet or Samantha Shanks:
- Poolside: 275$/night + 21.75% taxes and gratuities
- Cliffside: 325$/night + 21.75% taxes and gratuities
- Junior Suite: 450$/night + 21.75% taxes and gratuities
See below for the menu, no substitutions will be allowed unless for allergies.
| Hors D'Oeuvres |
|
Champagne Poached Shrimp, Fennel cream, Endive Artichoke, Soppressata, Olive Skewers
Ricotta, Honey, Blistered Tomato Crostini
Cannellini and Avocado Purée, Roasted Pepper in Cucumber Cups
|
| First Course |
| Octopus Ceviche |
| Potato fondant, avocado, charred corn, pickled onion salmon roe |
| BBQ Stations |
| Aegean Marinated Lamb Skewers |
| Served with a bed of arugula, slivered red onion and tzatziki drizzle |
| Rolled Stuffed Pork Belly |
| Mediterranean herb stuffing with peppers and onions |
| Locally Caught Fresh Grilled Catch of the Day |
| Served with Mediterranean gremolata |
|
Herb Infused Orzo Pilaf with shallots, basil, spinach, roasted red peppers, olives and citrus
Roasted and charred Italian potato sticks
Grilled vegetables
Chunky Greek style salad
|
| Dessert |
| Pistachio and Ricotta Cream Torta |
Christmas Induction 2022
- 6:00 PM The evening with start at sharing a glass of wine in the lobby of the BUEI to welcome our new members.
- 6:30 PM The induction will take place at the BUEI amphitheater at 6:30 PM. This year we will induct 24 new members, we will also elevate 4 members to the grade of Officier and 3 members will be elevated in various committee grades.
- 7:00 PM, champagne reception in the lobby of the BUEI. Hors d’oeuvres will be passed.
- 7:45 PM dinner will be served
The Harbourfront Restaurant
December 3rd 2022
Welcome Reception
Villa Antinori toscana Bianco 2021
Canapés
Japanese Style Nigiri, Individual Tuna Tartare, Beef Tartare
Miniature Fishcakes, Chicken Curry Salad
Charles de La Roche Brut NV
***
Hamachi Crudo
Thinly sliced Yellowtail, Stracciatella,Wasabi Majonnaise
Extra virgin olive oil, sea salt and lemon juice
Ferrari Trento Perle Rose Riserva 2015
***
Maryland Crabcake
Served on a lobster bisque
Topped with sea scallops and unagi sauce
Paul Hobbs Crossbarn Sonoma Coast Chardonnay 2020
***
Risotto
Carnaroli Rice with homemade pesto and pecorino cheese
Ottella Lugana 2020
***
Negroni Sorbet
***
New Zealand Red Deer
And Wild Boar “ New Style Milanese”
Porcini mushrooms and miniature vegetables
Blueberry port wine sauce
Ridge Estate Cabernet Sauvignon 2019
***
Cheese Duo
Truffle Manchego and 24 month aged Parmigiano Reggiano
Riesling marmalade, lambrusco gelée and fig balsamic jam
Château Léoville Barton, 2nd Grand Cru Classé, Saint-Julien 2000
***
Creamy Lemon cheesecake
Warm poached pear on chocolate soil
Carmes de Rieussec, Sauternes 2017
Year of the Rabbit
Chef Danny from L’ORIENTAL will be hosting a Chinese feast to celebrate the year of the Rabbit. This will be a Dîner Amical (translation: casual dinner). For these events The Chaîne manages the reservations but the payment is made by each party on the night directly to the restaurant. This allows each table to order their own drinks.
| When: | Sunday, January 22nd, 2023 |
| Cocktails: | 6:30PM - Wine Bar and Patio |
| Dinner: | 7:00PM - L’Oriental Restaurant |
L’Oriental Restaurant
presents
Chaîne Dinner
'Yusheng' Appetizer
Lucky Raw Fish Salad
(Good Luck for the New Year)
Tossed Shredded Vegetables, Seaweed Salad, Pomelo & Orange Skin, Sliced Raw Salmon with Sesame Plum Sauce
∞ ∞ ∞
Chinese BBQ Pork Ribs with Sesame Seed
Golden Crispy Shrimp Spring Roll
Homemade Chicken Pot Stickers
Bang Bang Cauliflower with Sweet Chili Sauce & Pickled Ginger
∞ ∞ ∞
Hong Kong Steamed Whole Mediterranean Sea Bass With Carrots, Scallions & Red Chili
Hainanese Chicken with Chili Sauce
Wok Fry Crispy Ginger Chili Whole Shrimp
Longevity Wok-Fried Cellophane Noodles with Shrimp
Lotus Leaf Sticky Rice with Chinese Sausage & Chicken
∞ ∞ ∞
Sesame Peanut Brittle
Chinese Egg Tart
Almond Cookies
Fresh Mandarin Orange
Fortune Cookies
$ 98 per person, plus 20 % service charge
includes Welcome Cocktail & Canapes