Members of the Salt Lake City Bailliage and their guests trekked to the “back side” of the Wasatch Mountains on Sunday, July 21st for our annual Bastille Day Celebration. Instead of a traditional dinner, the bailliage partnered with Co-owner and Executive Chef, John Platt of Midway Mercantile to create a multi-course midday meal featuring a variety of French Rosé and Champagne wines.
While primarily self-trained, Chef John started his career in public education. He soon realized his true passion was in the kitchen and pivoted to work in the restaurant industry. Chef John, his wife Sandra, and their partner Pablo Butler relocated to Utah and opened Midway Mercantile in 2017. The trio previously ran a neighborhood restaurant together in Seattle for 17 years and dreamed of opening a restaurant in Utah. Together they have created a delicious dining destination with a menu that includes freshly made pasta, stone hearth pizzas, and a wide variety of entrees featuring ingredients sourced from local farms and purveyors.
The Midway Mercantile restaurant has quickly become a favorite of many of the members of the Salt Lake City Bailliage. He and his wife have become great friends to several of our members including our Event Chair, Vice Chargée de Missions Rebecca Love. After more than a year of dreaming about partnering together to host an event, she finally made it happen!
Chef John and his wife Sandra closed the restaurant for the afternoon and hosted our group on their private, outdoor patio. Their team expertly prepared a five-course lunch with a few surprises thrown in to highlight the wines.
The first course included a duo of Fried Oysters with a Smoked Paprika Aioli served alongside Pomegranate Marinated Strawberries and Watermelon, Butter Lettuce, and Balsamic. The Les Caves du Sieur d'Arques Crémant de Limoux Aimery 1531 Cremant Brut Rosé, Crémant de Limoux AOC complimented the dish perfectly.
A Beet Muhamarra Dip, Stone Hearth Flatbread & Toasted Pine Nuts with Herbes de Provence followed and was paired with a 2021 Commanderie de la Bargemon Rosé, Coteaux D'Aix-En-Provence AOC.
The third course was Smoked Trout Rillettes, Brioche Toasts and Rustling Aspen Farm Gem Lettuces & Dukkah Seasoned Roasted Scottish Salmon. The 2021 Le Saint Pâle Gamay Noir Rosé, Beaujolais AOC was the perfect accompaniment.
Chef John snuck in a special, small bite in between the third and fourth courses. Sadly, when members of the Salt Lake City Bailliage sat down with Chef John to develop the event’s menu, his Campfire Idaho Trout with Lemon and Caper Butter Sauce didn’t pair well with any of the wines. However, Chef John didn’t want us to miss out! He served each guest a small portion of this signature dish for everyone to enjoy. No one was complaining!
The official fourth course (the main course) was a Grilled Lamb Chop with Rosemary Dijon Sauce with Smashed Tagge Farm Baby Red Potatoes and Local Farm Ratatouille. The 2023 Domaine de la Bastide Blanche Rosé, Bandol AOC may have been the favorite wine of the afternoon by many!
The next fun bonus bite was an Amouse Bouche served right before the dessert. The dish was a tasty Duck Leg Confit featuring local Utah Honey.
And, finally, the dessert course was a Strawberry Rhubarb Ginger Crisp with Ice Cream paired with Piper-Heidsieck Champagne Cuvée Sublime Demi-Sec, Champagne AOC.
At the close of the meal, Bailli Provincial Sheral Schowe presented Chef John with a certificate and a pewter Chaîne plate to display in the restaurant.
The Salt Lake City Baillage celebrated World Chaîne Day with a feast of Italian cuisine at Caffé Molise in downtown Salt Lake City.
Caffé Molise is located in the recently renovated Eagles Building which was constructed in 1915. The building originally housed the Fraternal Order of Eagles - a social club whose membership sponsored social and cultural activities. In the 19th century, they furnished free medical services and lobbied for fair labor policies in Utah.
Our dinner was served in the main level private dining room which provided a cozy space to enjoy the company of dear friends as we embarked on another culinary adventure!
Members and their guests were treated to five course meal expertly paired with a selection of Italian wines from our local Chaîne cellar. Prior to each course, one of the officers presented each wine.
The first course featured a seared spice-rubbed ahi tuna with fennel relish served on fresh arugula tossed with extra virgin olive oil and lemon juice paired with a 2022 Araldica la Luciana Gavi.
Smoky grilled eggplant baba ganoush with fresh coriander raita drizzle and pita came next which was beautifully paired with a 2019 Fontanafredda Langhe Rosato Solerose.
For the third course, a hearty pappardelle al sugo featuring a slow simmered sauce of beef, pork, tomatoes, and aromatics topped with Asiago and fresh basil was paired with a crowd-pleasing 2011 Il Macchione Vino Nobile di Montepulciano.
Duck Leg Confit with bitter orange gastrique followed for the fourth course. The duck was paired with a 2014 Gaja Sito Moresco Langhe.
To wrap up the evening, everyone enjoyed a slice of decadent dark chocolate cake with a fresh strawberry puree paired with a 2003 Giuseppe Lonardi Le Arele Recioto Della Valpolicella.
At the end of the evening, members and their guests left with the official 2024 World Chaîne Day pin to add to their ribbons to help them remember another delightful culinary adventure.
On the evening of February 3rd, the opulent penthouse of Dame Diana Wehrly became the rendezvous for an extraordinary gathering that epitomized both luxury and camaraderie. Inspired by the traditional Burgundian Paulée, this intimate event was designed to foster friendship within the bailliage, with members sharing not just exquisite wines but also the stories that made each bottle special.
The selection of wines for the evening was nothing short of spectacular, featuring rarities and vintages that could make any connoisseur's heart skip a beat. The lineup boasted a 2002 vintage Krug champagne and a vintage Philliponnat champagne, both setting a sparkling tone for the night. The deep, complex notes of a 1975 Barolo and the rich, velvety layers of a 1977 Bertani Amarone offered a journey through time, while a Cult California Pinot Noir provided a nod to the modern excellence in winemaking. The evening was sweetened further by an assortment of dessert wines, each telling its own unique story. Adding to the allure, both white and red Grand Cru Burgundies were savored, their nuanced elegance and depth bringing a touch of Burgundy's esteemed terroir to the occasion.
Adding to the exclusivity of the event, VIP guests Vice Echanson des Etats-Unis Hon. David Merrill and Conseiller Gastronomique Provincial Provincial Richard Pater graced the penthouse with their presence, bringing with them tales of vineyards and vintages from across the globe.
The culinary journey, curated by Chef Adam Park, was a masterpiece in itself, pairing perfectly with the wines and enhancing the overall experience. From the delicate balance of shrimp and avocado on endive to the rich and hearty beef tartare with black garlic toast, each dish was a testament to the chef's creativity and expertise. The hoisin glazed pork belly bao buns and pea pesto with mint and burrata were crowd favorites, while the demi sticky toffee pudding offered a sweet finale to the sumptuous menu.
The evening's highlight was undoubtedly the moment each member presented the wine they had brought, sharing the personal stories and passions that accompanied their choice. This act of sharing went beyond the wine itself, fostering a sense of community and friendship among the attendees.
Set against the backdrop of Dame Diana's penthouse, with its breathtaking views and elegant ambiance, the event was a celebration of the finer things in life: good wine, great food, and even greater company. It was an evening that encapsulated the essence of the Paulée tradition, leaving an indelible mark on the hearts of those who were fortunate enough to be part of it.
As glasses clinked and laughter filled the air, it was clear that this Paulée was more than just a wine tasting—it was a testament to the bonds that form over shared experiences and the timeless joy of gathering with friends old and new.
The Salt Lake City Bailliage had the honor and privilege to host winemaker Santiago Deicas from the Familia Deicas Winery in Uruguay. Santiago Deicas is considered to be a trailblazer in South American winemaking. At just 36 years old, he’s already been named as one of the “Top 5 Most Influential Winemakers in South America” by Decanter back in 2021. He regularly pushes boundaries in the dynamic world of wine in the Uruguayan wine scene.
The setting for this memorable six-course dinner was Cucina Wine Bar nestled in the Avenues section of Salt Lake City. Executive Chef Joey Ferran and his team expertly paired a bounty of culinary delights with Santiago’s delicious wines. Chef Ferran was born and raised in Salt Lake County and has worked in some of the area’s most prestigious kitchens. He cultivates strong relationships with local growers, foragers, and importers to incorporate a wide variety of seasonal ingredients to his dishes.
As the Salt Lake City Bailliage members and their guests arrived, they were treated with small bites of Ahi Tartare paired with their choice of Don Pascual Coastal White 2021 or Don Pascual Coastal Tannat 2020 - or both!
Octopus was the star of the first seated course plated with a marcona almond romesco, artichoke coulis, green garlic oil, and a dash of scallion ash. The pairing with the Familia Deicas 2023 Atlántico Sur Albariño worked very well.
Juniper duck breast came next, with a smoked wheat berry ragout, kabocha squash, brassica, and saba. The wine pairing - Familia Deicas 2021 Extreme Vineyards Cerro del Guavirá - features a blend of Merlot, Tannat, Petit Verdot, and Viognier that are all harvested on the same day and co-fermented together. This co-fermentation provides an aromatic and textural diversity to the wine.
In the third course, Chef Ferran and his team created a hearty rabbit cassoulet with heirloom lima beans, hen of the woods mushrooms, pancetta lardon, and a side of grilled bread. The wine pairing for this course was the Familia Deicas 2021 Atlántico Sur Tannat. This wine is 100% Tannat which is harvested from several vineyards located just a few kilometers from the coast. The grapes in this wine mature rapidly and are thus harvested early. As a result, they produce a balanced wine featuring floral aromas, fresh fruit and minerals, and an enveloping texture.
A bison striploin with purple potato, king trumpet, oregano chimichurri, and sauce choron followed. It was paired with the highly awaited Familia Deicas 2016 Preludio. This wine consists of a blend of Tannat, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Marselan. Each year the winery starts with 600 barrels. Every six months during the 24-30 month aging process, only the best barrels are selected to continue the aging process. At the conclusion, fewer than 200 barrels remain. The final blend and proportions for each vintage are determined by a committee of tasters.
The final dish of the night was a Tahitian vanilla bean crème brûlée with langue du chat and Chantilly cream. As we scooped our last morsels of dessert, we made new friends, strengthen existing friendships, and enjoyed the company of such a renowned winemaker and chef.
Antica Sicilia provided a warm and inviting backdrop for a delightful event of conviviality accompanied by Italian sensory delights! Wine importer and longtime friend of the Salt Lake City Baillage, Stephanie Cuadra, guided us through hand-selected wines while sharing her passion and expertise. From the first sip to the last bite, each course was thoughtfully paired with wines that elevated and accentuated the flavors of the delectable dishes prepared by Chef Guiseppe Mirenda and his team.
Upon arrival, members and their guests were greeted with a glass of Massimago “Zurlie” Pét Nat Rosé, Corvina, Valpolicella, Veneto while they eagerly awaited the seven-course Italian Feast to come.
The Antipasto course was comprised of a trio of separate dishes: Parmigiano Tartara Mista, Cannoli di Parmigiano, and Dates & Spec. The dishes were accompanied by Stephanie Cuadra’s own 2020 Lasorte Cuadra Silos, IGT Valle d’Itria, Puglia. Stephanie and her husband founded the Lasorte Cuadra winery in 2019 at their farm in Valle d’Itria, Puglia. They produce only a small quantity of wine – around 7,000 cases – half of which is exported to Utah.
Members and their guests were treated to a pair of dishes for the Pasta course. First was a delightful Bucatini Caccio e Pepe that was finished with truffle. The second was Tagliolini Pistacchio e Gamberi which was a shrimp pasta dish finished in a creamy pistachio sauce. Both of these dishes were paired with the Famiglia Demelas Giogu 2020 Cannonau di Sardegna DOC, Sardgena.
The Secondi course featured Duck Breast with blood orange candied fruit, pear reduction, and gorgonzola sauce as well as Crusted Lamb finished in a beef jus. The Santa Maria La Nave Calmarossa 2018 Etna Rosso DOC, Sicilia paired beautifully with the delicious duck and lamb.
For dessert, we chose between a profiterole and a citrus sorbet to round out the evening paired with our choice of Digestivo.
The Salt Lake City Bailliage held a very special Induction Dinner at the Log Haven Restaurant in Salt Lake City, Utah. Log Haven has been a fine dining destination for decades.
Log Haven was originally built in 1920 by Mr. L. F. Rains as a log hideaway and wedding anniversary gift for his wife. It is located four miles up the Millcreek Canyon and just 20 minutes from Downtown Salt Lake City. The idyllic retreat was later converted to a restaurant and changed hands a number of times over the years. During the late 1980s, Log Haven was slated to be destroyed. However, Margot Provost purchased the property in 1994 and completely refurbished and renovated the historic retreat. It is now a favorite romantic destination for fine dining, weddings, anniversaries, and celebrations of all kinds!
Log Haven has been recognized with countless awards some of which include Best Utah Restaurant as well as the Wine Spectator Award of Excellence. The restaurant has since been featured in many publications including Food & Wine Magazine, USA Today, and Bon Appétit Magazine.
A Special Elevation
Far West Bailli Provincial Phil Kress kicked off the induction ceremony with the elevation of Salt Lake City Bailli Honoraire Sheral Schowe to Far West Bailli Provincial. The Salt Lake Bailliage is extremely proud of Sheral’s elevation to Bailli Provencial. She has revitalized the bailliage even through the difficult Covid years.
Retiring officers
Following her elevation, Far West Bailli Provicial Sheral Schowe recognized both retiring Far West Bailli Provicial Honoraire Phil Kress and Conseiller Gastronomique Provincial Dan Ketelaars for their many years of service in their roles to the Far West Region as well as the retirement of Vice Chargée de Missions Cessily Johnson who was also presented with the Bronze Star of Excellence.
Inductions and Elevations
The celebration continued with the induction of Dame Diane Faiz.
Outgoing Bailli Provencial Phil Kress was elevated to Chambellan Provincial. Vice Chancelier-Argentier Richard Pater was elevated to Conseiller Gastronomique Provincial.
Dame Kristin Kortonick was elevated to Vice Chargée de Presse.
Dame Rebecca Love was elevated to Vice Chargée de Missions.
It’s quite possible that only in Salt Lake City new inductees into the Société Mondiale du vin are inducted using a portion rootstock from the famed Romanée-Conti vineyard! Bailli Provencial Sheral Schowe provided a brief introduction to the Société Mondiale du vin and entertained us all with the story of how she came into possession of the rootstock twenty years ago.
During this special ceremony, four new members were welcomed into the Société Mondiale du vin including Officer Maître Rôtisseur Hans Fuegi, Dame Diane Faiz, Chevalier Sean Steinmann, and Dame Mary Steinmann.
Reception
After the ceremony members and their guests enjoyed a brief outdoor reception accompanied by an Alsatian Crémant while enjoy the beautiful Log Haven grounds before gathering in Log Haven’s library for a four-course dinner expertly paired with French Wines.
Wines
Keeping with our French theme, we served all French wines throughout the evening including NV Bertrand Senecourt Beau Joie Special Cuvée Brut, AOC Champagne; 2016 Domaine Marc Colin et Fils AOC Bourgogne-Aligoté, Saint-Aubin, Cote D'Or, France; 2012 René Bouvier AOC Gevrey-Chambertin Racines du Temps Très Vieilles Vignes, Côte de Nuits, France which paired beautifully with all three of our entrée choices; and 2003 Domaine Bourillon Dorléans AOC Vouvray Demi-Sec, Central Loire, France.
Food
Our meal included an assortment of dishes carefully selected from Log Haven’s menu including Alpine Nachos and Jalapeño Queso Fresco Crab Cakes to start followed by an Arugula Salad. Members and their guests were able to choose their own entrée from the following: Coffee and Cocoa Rubbed Elk Striploin, Paprika Cured Salmon, or Grilled Trumpet Mushrooms. The meal concluded with a choice of Peach Fruit Crisp or Maple Crème Brûlée.
the day after World Chaîne Day 2023
By Sue Geary, Vice Chargée de Presse, FWS, IWS, SWS
Members and guests of the Bailliage de Salt Lake City gathered at Urban Hill on Sunday, April 23 in celebration of World Chaîne Day. This year’s World Chaîne Day was dedicated to the Chaîne’s charity organization, ACCR (the Association Caritative de la Chaîne des Rôtisseurs), which provides financial aid to students in hotel, restaurant, and catering programs worldwide. Attendees were invited to donate to this worthy endeavor.
Urban Hill, in the city’s newly-bustling Post District, is the latest of restaurateur Brooks Kirchheimer’s creative dining spots, joining Park City’s Hearth and Hill and Hill’s Kitchen. This beautiful new restaurant continues the Kirchheimer Family’s commitment to “make every dining experience a special occasion.” Former manager of Montage Deer Valley and Sundance Resort’s Zoom Restaurant, Brooks opened his first restaurant in 2018 and has received multiple awards over the intervening years.
Executive Chef, Nick Zocco, Executive Pastry Chef, Chris Straughan, and their skilled and professional staff provided an exceptional dining experience. Vice Échanson Kasey Dubler chose from our cellar a selection of California wines that paired exquisitely with the elegant meal. Bailli Cole Johnson welcomed everyone and provided descriptions of the wines at each course.
Guests were greeted with a glass of festive 2022 Scar of the Sea Pinot Noir Pét Nat, San Luis Obispo County to accompany the three appetizer offerings: Chorizo Croquetas of romesco, Manchego, marcona almonds, and pickled cauliflower; Ember Roasted Carrots with feta, pepitas, pine nuts, cilantro, and New Mexico red chile sauce; and Dill Seasoned Latkes with crème fraiche, egg, apple butter, American caviar, and chive. Urban Hill’s very attentive servers made certain that no glass remained empty during the reception.
Once seated, guests enjoyed their choices of two first-course offerings. The French Onion Soup with sweet onion, gruyere, and baguette was well-paired with the 2021 Idlewild Flora and Fauna Red, North Coast. A Caesar Salad with little gem lettuce, parmesan frico, croutons, and anchovies was perfectly matched with 2021 Tangent Albariño, Edna Valley.
Diners were able to pre-select among three main course choices with an exceptional wine pairing for each. A Lamb Porterhouse with sweet potato, roasted fennel, cashew-olive relish, mint, and Bourbon gravy paired beautifully with the 2013 Hayfork Cabernet Sauvignon Lewelling Ranch, St. Helena. Maine Diver Scallops with fregola sardo, shoyu braised carrots, pickled chiles, and lemon-ginger beurre blanc cried out for a companion white blend, 2020 Arbe Garbe White, Russian River Valley. The Roasted Half Chicken with blue corn grits, collard greens, bacon, turnip, and natural jus found the ideal accompaniment with the 2020 Sanford Pinot Noir, Santa Rita Hills.
The meal ended with a choice of two desserts, Cheescake with sable Breton cookie and seasonal fruit or Mango Guava Sorbet. Both paired well with the 2020 Quady Essensia, San Joaquin Valley, a sweet and spicy wine made from Orange Muscat grapes.
As always, the event décor designed by our creative Bailli Cole Johnson, reflected the theme of this California wine dinner. Wine country maps directed guests to their assigned tables which were marked with the names of the AVAs of the evening’s wines. The intimate private dining room proved to be an ideal spot for this more casual event. Thank you to Urban Hill and to everyone who attended!
Induction Gala – March 2023
Event photos by: Diego Ramos
Members and guests of the Salt Lake City Bailliage gathered for our Annual Induction Ceremony on the evening of Saturday, March 25, and what a celebration it was! We assembled in the ballroom of Edison House, a new private social club in the heart of downtown Salt Lake City. Edison House was conceived by brothers George Cardon-Bystry and Charlie Cardon with the goals of bringing the energy of arts, culture, and vibrancy of big city living to Salt Lake in a space dedicated to inclusivity of people of varied backgrounds.
Edison House was fortunate to attract the talent of Executive Chef Zachary “Buzz” Willey. Willey served for 10 years as Head Chef at the popular Pallet Bistro. Prior to that, he was Sous Chef at Del Mar Country Club. Willey studied culinary arts at The Art Institute of California-San Diego. Willey and his staff provided a beautiful dinner and exceptional service.
Ceremony: Elevations, Inductions, Promotions, Honors, and Awards
We were honored to have Bailli Provencial Phil and Daryl Kress with us for this event. Phil presided as Induction Officer for one of his last events before completing his term of office. Having relied on Phil’s expertise and support over the past three years, the officiers were especially pleased that he could attend this important induction event. We appreciate Phil’s leadership, enthusiasm, and devotion to La Chaîne shown during his tenure as Bailli for the Far West Province.
First in the order of awards was the elevation of Andrew Cole Johnson as Bailli and recognition of Sheral Schowe as Bailli Honoraire. Through her skilled and energetic leadership, Sheral has sustained and revitalized our bailliage. She not only kept us going through the interruption of the Covid shutdown, but she has also overseen an increase in membership and attendance at our events. We are proud that Sheral will advance to the position of Bailli Provincial of the Far West Province and look forward to our continued association.
Cole Johnson assumes the position of Bailli with the enthusiastic endorsement of the officiers who have worked closely with him over the past three years. Cole has established essential infrastructure for our bailliage, including our new website, in his assignment as Vice Chargé de Médias Sociaux. He has produced the elegant programs for our dinners and has done most of the photography for our events. He is dedicated to La Chaîne and has represented our bailliage at regional, national, and international chapitres.
The ceremony continued with the inductions of five new members of La Chaîne and six new members of La Société Mondiale du Vin. Dame Rita Paxton, one of our founders, was promoted to Officier and honored as Grand Commandeur for her 40 years of membership and leadership. Maître de Table Resturateur Helen Petras was promoted to Officier Maître Restaurateur and awarded the honor Officier Commandeur for her many years of dedication to our bailliage. Chevalier Michael Hickey was honored as Silver Commandeur. Maître de Table Restaurateur Neil Cohen was promoted to Officier Maître Restaurateur. Maître Rôtisseur Hans Fuegi was promoted to Officier Maître Rôtisseur. (For more information about those who were promoted, see related articles on this site).
Bailli Honoraire Sheral Schowe presented the Bronze Star of Excellence to Bailli Andrew Cole Johnson for his many contributions to our bailliage. Sheral presented the Bronze Medal of Honor to Vice Échanson Kasey Dubler for his work in procuring exceptional wines to substantially increase both the volume and the quality of our bailliage cellar. Bailli Provincial Phil Kress presented the Bronze Star of Excellence to Vice Chancelier-Argentier Richard Pater for the work he has done to greatly improve the financial integrity of our bailliage. Richard will assume the role of Provincial Chambellan in May while he continues to serve in his position with our bailliage.
Dinner and Entertainment
The reception featured crudité of seasonal vegetables with hummus, chipotle hummus, eggplant purée, and cucumber mint yogurt. An expansive raw bar included chef’s selection of East and West Coast Oysters, poached local shrimp, clams, mussels, and crab claws cocktail of mignonette, horseradish, lemon, and micro tabasco.
Guests were poured MV Moët & Chandon Impérial Brut, AOC Champagne served in Methuselah to complete this festive start of the evening.
As members and guests were enjoying the delicious hors-d’œuvres, our new Bailli Cole Johnson donned a protective apron and stepped out to the patio to sabrage a Jeroboam of MV Moët & Chandon. And for another something you don’t see at just any Chaîne event, the sons of both outgoing and incoming baillis, Professional du Vin Devon Schowe and Sommelier Grey Johnson, entertained the crowd with a lively rendition of The Boar’s Head. This performance was intended not as a duet but as a sing-along, but few, if any, sang along!
A first course of roasted beets, pickled mustard seed, hazelnut, mizuna, and orange vinaigrette was beautifully paired with 2014 Domaine Billaud-Simon, Chablis Les Clos, AOC Chablis Grand Cru. The second course offerings were a choice of Ahi tartare with spicy carrot, pineapple, and avocado salsa or vegan charred mushroom with miso eggplant, dashi, and fried shallot. The 2021 Domaine de la Verrière, Chêne Bleu Le Rosé, IGP Vaucluse was the ideal companion to both. The choices of third course were filet mignon with broccolini, pearl onion, pomme purée, and demi-glace or braised maitake with celery root purée, sweety drops, walnuts, and crispy eggplant paired with the exquisite 2011 Château Pontet-Canet, Grand Cru Classé, AOC Pauillac. The final course offerings were of Pots de Crème with Dulcey Chocolate, walnut, and honeycomb or cobbler of apple blackberry compote, almond rosemary crumble, and whipped crème fraiche. The 2012 La Maison Cazes, Les Clos de Paulilles Traditionnel, AOC Banyuls proved to be the perfect accompaniment.
We were pleased that Beverly Hills Bailliage Vice Chargée de Presse Karissa Rischall and Stephen Rischall could join us for this dinner. We recognize Monty and Christine Botosan who traveled from Connecticutt at attend this event. Events Director Sophie Dunkle, whose attention to detail, helped make this event a success. Finally, we wish to thank all of the culinary staff for their superb professional service.
Congratulations
Inductees à la Chaîne:
Sean Steinmann, Chevalier
Mary Steinmann, Dame de la Chaîne
Michele Hoffman, Dame de la Chaîne
Tanner Lenart, Dame de la Chaîne
Oliver Grey Johnson, Sommelier
Inductees à la Société Mondiale du Vin:
Chevalier Monty Botosan
Dame de la Chaîne Christine Botosan
Dame de Chaîne Tanner Lenart
Dame de la Chaîne Michele Hoffman
Dame de la Chaîne Tarja Dye
Sommelier Oliver Grey Johnson
Promotions:
Officier Rita Paxton
Officier Maître Restaurateur Neil Cohen
Officier Maître Restaurateur Helen Petras
Officier Maître Rôtisseur Hans Fuegi
Awards:
Bronze Star of Excellence Bailli Andrew Cole Johnson
Bronze Mondiale Medal of Honor Vice Échanson Kasey Dubler
Bronze Star of Excellence Vice Chancelier-Argentier Richard Pater
Honors:
Officier Commandeur-Officier Maître Restaurateur Helen Petras
Grand Commandeur-Officier Rita Paxton
Silver Commandeur Michael Hickey
Hans Fuegi
Officier and Commandeur
Hans Fuegi was born in Zurich Switzerland. After studying business, he spent several years working for a French hospitality company in various continents and countries before arriving in the United States in 1979.
He worked as waiter, manager, and cook at restaurants in Aspen, Colorado and Manhattan Beach, California before settling down in Park City. He became manager of Adolph’s Restaurant. Later, he took over the lease for the Mid Mountain Restaurant at Park City Mountain Resort. Hans began offering some of the dishes he had enjoyed on the slopes in the Alps and the Mid Mountain Restaurant became a favorite lunch spot for Park City skiers.
Hans opened The Matterhorn Restaurant in Mammoth Lakes, California offering Swiss and French fare. Owning these two restaurants provided Hans with the perfect reason to pursue his dream of flying an airplane, which he did regularly between Salt Lake City and Mammoth for about 5 years until he sold the California restaurant. Flying remains a passion for Hans along with skiing, biking, pickle ball, scuba diving and traveling.
Hans took over the lease for the base facility at Park City Mountain Resort. He named the place Steeps Restaurant and Bar and continued to offer lunch and après ski entertainment. Hans sold that restaurant in 1998.
Not one to be idle for long, Hans started the Slickrock Café in Moab, offering Southwestern fare for breakfast, lunch, and dinner. He owned and operated that enterprise for about 12 years. The travel to and from Moab, of course, gave him another reason to own and fly an airplane.
In 1992, Hans purchased the Grub Steak Restaurant, a well-established steak and seafood restaurant. He owned and operated that business until 2017. Since then, Hans has been involved in residential development in Park City and in management of his commercial real estate properties in Utah, Montana, and California.
We are fortunate that, along with his many ventures, Hans became an active member of the Salt Lake City Baillige of La Chaîne. We are so delighted to honor him tonight with this award.
Helen Petras
Officier Maître Restaurateur and
Officier Commandeur
Helen was born in the Czech Republic where, as just a youngster, she fell in love with fine food and cooking in the kitchen of her grandmother, Bozi, a true epicurean. Helen attended business school before emigrating to her beloved second home, America, 35 years ago.
Helen developed a love of wine and a more sophisticated palette. She opened her first restaurant, Helen’s, specializing in Central and Eastern European cuisines.
Her second successful hospitality business was the Bohemian Brewery. Founded in 2001, Bohemian Brewery was intended to focus on the great lager beers of Europe and Bohemian pub-style cuisine. The brewery crafts traditional lager beers that adhere to the German Purity Laws.
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Address: PO Box 900727, Sandy UT 84090
bailli@chaineslc.org
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