Many accolades and thanks go to the Annual Dinner Committee comprised of Dames Guida Ponte, Lee Napoli, Ellie O’Keefe, Judith Fabre McDonough, Donez Cardullo-Tavilla, Reta Martin, and Anastasia Nickerson for planning and execution of our exceptional 57th Annual Escoffier Dinner held at The Ritz Carlton Boston on Sunday, April 29th.
This dinner ranks among the best in our storied history. Each course was unique—artfully presented and perfectly prepared by Executive Chef Robert Bruce and accompanied by wines carefully chosen and donated by Judith. She entertained Les Dames by sabering a double magnum of Champagne just prior to the new member induction ceremony.
Left to the Chef’s discretion were the surprise reception appetizers of miniature beef Wellington, watermelon and kimchi served on long spoons, and a soup shooter accompanied by a brut Spumante. What was most noteworthy during the dinner was the introduction of a pasta course that was delicately incorporated with braised rabbit. Most certainly, Auguste Escoffier would have saluted Chef Bruce for his initiative and innovation.
Ah, but one more happy moment, when Chef Bruce offered Les Dames and their guests an extra pour of vodka during the intermezzo of lemongrass sorbet with Grey Goose vodka. Many glasses were raised, refilled and savored!
We must thank Donez and her sister Francesca Sibble for the table decoration of impressive crystal vases filled with tall branches of pink and white cherry blossoms. It was a beautiful introduction as we entered the dining room.
What a memorable night for all thirty-nine members and guests.
À bientôt et jusqua l’année prochaine,
Dame Lucille Giovino
Past President and Chapter Historian