Bailliage de Naples

By: Anne Frazier, Dame de la Chaine

November 13, 2023, Naples – With the sun setting over our picturesque Old Naples skyline, members of the Chaîne des Rôtisseurs Bailliage de Naples gathered at Sea Salt for an unforgettable Tantalizing Tuscan Feast. Featuring an exquisite heart of Tuscany culinary score directed by Sea Salt’s renowned chefs and embellished by fine wine parings from Gaja, the evening’s performance transcended the ordinary.

A prelude to delightful camaraderie at this coastal haven for Tuscan treasures, Chaîne members and distinguished guests enjoyed a sparkling 2008 Pommery Brut Champagne. Our new Bailli, Russell G. Smith II, then introduced several special international and national guests including:

Bailli Délégué de Grande Bretagne and Membre du Conseil Magistral Philip Evins and Bailli Wessex Honoraire Janet Evins, Bailli Honoraire (Sarasota, Florida), and Commandeur Andrew Ward and Dame Jayne, plus visitors Chevallier Pascal Boesch and Dame Yvonne Frick from Zurich, Switzerland.

Orchestrated by Maître Rôtisseur/owner Fabrizio Aielli and Vice Conseiller Culinaire/owner Ingrid Aielli, Sea Salt’s sumptuous first movement began with a luscious lobster crepe. This delicate creation, adorned with a luxurious ginger-carrot emulsion, pea shoots and marcona almonds set the stage for an evening of culinary harmony. And to awaken the palate, Alessandro Boga, Italian Portfolio Director of Wilson Daniels, offered a delightful 2021 Ca’Marcanda Vistamare from a Gaja owned Tuscany vineyard.

Bailli Russell Smith with Gaja’s Italian wine representative, Alessandro Boga.

During the first season under the leadership of Bailli Smith, he chose to feature fresh, flavorful foods orchestrated by the region’s finest chefs enhanced by fabulous wine pairings. Committee members heartily complied with his wishes to produce a slate of six outstanding chefs from popular restaurants.

Sea Salt’s Executive Chef, Joshua Zeman, fit this evening’s program perfectly, with more than 15 years of culinary accomplishments. He learned plating and avant garde cuisine techniques from renowned New York City celebrity chef Bill Telepan, Lysielle Cariot of Bleu Province in Naples and Pasquale Palamaro, the executive chef of the 5-star hotel Albergo Regina Isabella on the Italian island of Ischia. With a diploma from Le Cordon Blue Institute of Culinary Arts in Pittsburgh, Chef Josh offers an audacious culinary experience.

Chef Zeman’s second movement of the Tuscan evening unfolded as ravioli alla Genovese. Filled with short rib raisin tomato and crowned with robiola foam and rosemary jus, this ravishing ravioli dish presented a true symphony of textures and tastes. With descriptive remarks about the preparations from Sea Salt’s General Manager, Tanya Buchannan, and wine tasting notes by Boga about Gaja’s Tuscan properties, all enjoyed the 2021 Ca’Marcanda Promis.

The pièce de resistance arrived with a flash of elegance in the director’s third movement — a dry-aged wagyu Florentina, served with garlic potato puree, globe carrots and a red wine shallot sauce. This culinary masterpiece reached a crescendo when accompanied by, not one, but two formidable Gaja wines. The first, 2020 Ca’Marcanda Magari, was a deep ruby red blend of Cabernet Franc, Cabernet Sauvignon and Petit Verdot from Bolgheri that presents with a perfume of violet, wild raspberry, candied black cherry and cedar. The second, 2018 Pieve Santa Restituta Brunello di Montalchino, a sterling Sangiovese, was light ruby red with an herbal nose of thyme and rosemary that opens to red berry aromas of cherry and plum as Boga explained.

For the grand finale, Chef Josh presented a citron blueberry polenta cake paired with lime meringue and mascarpone gelato for a triumph of sweet sensations. This symphony of flavors lingered long after the last bite. But for the Encore, co-owner Ingrid provided a citrusy Limoncello, the masterful ending note to the evening’s culinary journey.

Sea Salt, a true standout in the Aielli Group’s portfolio of four southwest Florida restaurants, once again orchestrated its culinary prowess with a sensational performance by Maestro Josh. Chaîne members also noted the staff exuded their warmth and professionalism, which made us feel a part of the family, enhancing our overall dining experience.

With 69 Naples Chaîne members attending this masterful performance at Sea Salt, the evening marked the second event of the program year. With many members recently returned to their southern homes for the fall, winter, and spring seasons, the Tantalizing Tuscan Feast allowed the chance to come together to savor the gastronomic flavors of Naples and reconnect with fellow connoisseurs.

As we left Sea Salt, our palates satiated and our spirits lifted, we were reminded that Bailli Smith’s desire for a FLAVORFUL 2023-2024 TASTE OF CHAÎNE met members’ expectations. It allowed our Chaîne des Rôtisseur’s Bailliage de Naples a chance to grow closer, experience the spirit of camaraderie and relish our gastronomic opportunities in the heart of Southwest Florida.

Featured photo: Gaja’s Tuscan wine pairings satisfy members and enrich the table decor with the 2018 Pieve Santa Restituta Brunello di Montalcino a stellar finale.

Related Articles: Anne Frazier, Dame de la Chaine

By: Anne Frazier, Dame de la Chaine

February 28, 2024, Naples – In a majestic maritage of tradition and culinary excellence, the Chaîne des Rôtisseurs Bailliage de Naples hosted a captivating evening at the esteemed Royal Poinciana Golf Club. Une Soirée Royale Induction dans le Jardin proved to be a regal celebration of gastronomy, camaraderie and elegance. The apple green walls adorned with white lattice inside the Garden Room offered a breathtaking backdrop combined with towering floral tablescapes encapsulating the elegance and refinement of the evening. In this lush setting Chaîne friends gathered to appoint a new Bailli, honor inductees, recognize achievements and indulge in an exquisite culinary experience.

An Evening of Grandeur, Celebrating Excellence

The festivities commenced with a sparkling reception in the Palm Court featuring Domaine Huet Pétillant Brut, and professional violinist Nanette Grant, setting the tone for the evening’s splendor. Artfully presented, butler-passed hors d’oeuvres included blini, bowfin caviar and crème fraîche; jicama shell tuna tartare with cilantro soy and yuzo pearls, and mini beef Wellington with horseradish sauce.

Once settled in the gorgeous Garden Room, Linda Reis McGovern, Bailli Provincial Southeast, introduced the Naples Bailliage new Bailli Russell G. Smith II who welcomed guests to the 43rd annual Induction ceremony.

To begin the evening, announcer Vice Conseiller Gastronomique Susie Bondi called upon five new members who received their new ribbons and were inducted into the Chaîne family by Bailli Provincial McGovern. She then awarded gold and silver Commandeur membership pins to one 30, one 20 and 10, 10-year members. Anne Frazier, Vice Chargée de Presse, and Jennifer Gebeau, Vice Chargée de Missions, received elevations to their new Board Positions. The Bronze Mondiale Medal of Honor went to Vice Echanson Timothy Evankovich.

A Mondiale induction officiated by Bailli Délégué des Etats-Unis Honoraire David Wilson rounded out the pre-dinner ceremony. As one of the Founders of the Société Mondiale du Vin, Wilson described its start-up and success, reminding the four Inductees to enjoy fine beverages with a discerning palate in moderation with good food and fellowship.

Culinary Mastery Unveiled with a Toast to Chef, Staff

Under the expert guidance of Executive Chef Juan Pablo de la Sota Riva Leal, the evening’s first course unfolded with a beet involtinis and foie gras mousse in a beet-horseradish consommé. The exquisite presentation captured the essence of the royal garden theme with the purple, foie gras filled flowers; the entrée paired beautifully with the 2020 Domaine Huet Clos du Bourg Vouvray.

The second course featured Dover sole plated atop a truffle, spinach-dill sauce with delightfully decorated microgreens and edible flowers beside a delicately sliced and rolled carrot in the shape of an orange flower. A crisp 2021 Louis Latour Chablis enriched the Sole.

After a green apple sorbet with Calvados Intermezzo, the third course seemed fit for a king with Australian lamb loin, marsala cherry jus, roasted leaks, pea-mint purée, black garlic purée and braised carrots. A delightfully rich 2016 Palazzo Reserve Napa Cabernet Franc added an extra layer of sophisticated taste to this dining experience.

A courtly surprise of sorts accompanied the almond financier with apricot compote and Téte de Moine Cheese dessert – 2018 Château d’Yquem. A gift from the Bailli and his Dame de la Chaîne’s personal cellar, the Premier Cru Superior Sauterne from Bordeaux highlighted the enchanting evening of culinary mastery and camaraderie.

Bailli Russell G. Smith II at his induction by Bailli Provincial Southeast Linda Reis McGovern

As a finishing touch to the regal evening, the Bailli unveiled a commemorative ribbon pin designed by Dame Linda Koehn and him that shows a flowering red Royal Poinciana tree in the center, “Royale Induction dans le Jardin” around the outside, the Chaîne and Naples Bailliage logos below with the date.

The Soirée ended with hearts full of memories of the evening’s delights!

Featured photo: Menu and ribbon pin for Une Soirée Royale Intronisation dans Le Jardin, Bailliage de Naples.

Photos: Courtesy of Hana Snajdrova, New Frame Photography.

Related Articles: Anne Frazier, Dame de la Chaine