An induction ceremony was long overdue for the Bermuda Bailliage! Bagpiper David Frith led a parade of 21 inductees, plus 10 members to be elevated, into the Bermuda Underwater Exploration Institute Theatre to open the ceremony. Three members were also appointed to the international committee as Regional Bailli, Conseiller Gastronomique, and Echanson. The ceremony was the first Bermuda induction held in over three years.
The formal proceedings were followed by a holiday dinner at Harbourfront Restaurant. Manager and culinary advisor Pierangelo Lanfranchi and maître d’ Florian Neururer welcomed 70 guests to enjoy canapés of nigiri and tartare accompanied by a festive glass of La Roche Brut. The Chaîne had challenged Pierangelo with a task of creating a meal that represents the best of Harbourfront, but comprised of dishes never before served at the restaurant. The Chaîne was in for a treat!
The first course was Hamachi Crudo Stracciatella, served with wasabi mayonnaise, lemon, and coarse sea salt which added the perfect crunch to every bite. This paired beautifully with the elegant Ferrari Perle Rosé Riserva 2015.
The second course, a Maryland Crabcake served on lobster bisque topped with a sea scallop, was prepared to perfection. The pairing, a Paul Hobbs Crossbarn Chardonnay 2020, matched both the delicate seafood flavors and the intense richness of the thick creamy bisque.
The third course had a deceptively simple description - Risotto with homemade pesto and pecorino cheese – but the dish proved to be a complex masterpiece. Many members had to pause in a moment of awe upon taking their first bites of the bright green perfectly al dente carnaroli rice. The risotto was complemented by a Ottella Lugana 2020, an Italian white made from Turbiana grapes, which had a deep nose of grapefruit and exotic fruits combined with crisp acidity and subtle minerality.
After an immensely popular Negroni Sorbet palate cleanser, the celebrants were ready for the main course. Bermuda’s remote island location, coupled with post-COVID supply chain shortages, created a significant challenge for Pierangelo, who was prepared to personally fly to New York to procure the game meat for our main course - New Zealand Red Deer and Wild Boar. The venison was left to shine in a classic pan-seared preparation, while the boar was served flattened, rolled, breaded and fried - New Milanese style. The game was served with porcini mushrooms and a blueberry port sauce. The bold flavors of the dish paired well with the full-bodied Ridge Estate Cabernet Sauvignon 2019, which hinted of berries plus earthy tobacco and cedar tones.
The fifth course was a Cheese Trio of Sotto Nere Tartufo, Manchego, and Aged Parmigiano Reggiano, paired with the classic heavy hitter, Château Léoville Barton, 2nd Grand Cru Classé, Saint-Julien 2000. This decadent dark crimson wine continues to attract well-deserved accolades from top wine critics, who agree that this “behemoth” star of the vintage still has decades of longevity ahead of it.
The holiday meal ended on a sweet note with Creamy Lemon Cheesecake and red wine poached pear, a light and tangy dessert. A classic pairing with Sauternes, Carmes de Rieussec 2017 was the perfect way to finish the meal and welcome the holiday season!
