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2012 Induction at the Peninsula Country Club


Forty-nine LaChaine members and guests met at Peninsula Golf and Country Club in San Mateo for their Induction on Friday, February 3, 2012.

During the Reception, hors d’oeuves of corn crab cakes with Cajun remoulade sauce, cucumber and avocado rolls and mini assorted quiche were passed. Iron Horse Sparkling Rosé 2005 and White Oak Chardonnay 2009 were poured. This was the time for camaraderie and mingling before the more serious Induction began. 

Chambelain Provincial PNW Bertrand de Boutray came down from Seattle to do the Induction. One member was inducted, along with two members being elevated to Officier. Chevalier John Lund was installed as new Gastronomique. Vice Chargee de Presse Clarine Hatfield received a Bronze Star. 

Members adjourned to the Beresford Room where tables were bedecked with deep rose topiary azalea “trees” centerpieces.    

Executive Chef Phil Benedetti prepared a delicious four-course meal. First Course was walnut-crusted Muscovy duck breast with ricotta stuffed baby pear, roasted butternut squash and fennel salsa served with basil sherry vinaigrette. The duck breast was very tender and prepared “just right”. Excellently paired with this was Puligny 1er Cru Montrachet 2008.

This was followed by remarkable Maine Lobster and day boat scallops swan quenelle with wild mushrooms, artichoke and braised leeks with truffle oil. This was paired with a wonderful Merry Edwards Russian River Pinot Noir 2008. There were many requests for refills of this wine.

An Interlude of grapefruit with a splash of Campari “cleansed one’s palate”. The 3rd course was lamb prepared two ways – Moroccan spiced rack chop and braised shank cassouet en croute. This was accompanied with saffron root vegetable puree and eggplant ratatouille. Another excellent wine Penfolds Bin 389 Shiraz 2003 was paired with this course.

Dessert was a chocolate delight – Marquise au chocolate, dark truffle chocolate with hazelnuts and chocolate leaf.  Chocolate lovers certainly enjoyed this!

Bailli Lois Gogol thanked Executive Chef Phil Benedetti and Club Manager David Nightingale, along with the wait staff for making it an outstanding evening. Some members lingered to prolong the very enjoyable evening.