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

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Armaral Farm Vine Tomato Green Apple Gel, Lavender, Tomato Jus & Focaccia

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Dr. Loosen 'Wehlener Sonnenuhr' Spätlese Riesling 2017

Beetroot Textures Dill Pickle Farm Beets, Spiced Coconut

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Wadson’s Farm Celery Root Green Tea Braised, Strawberry Vinaigrette, Mustard Seeds And Braised Leeks

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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!

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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.