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.