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2013 Induction at Chantilly

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Chantilly restaurant in Redwood City was chosen as the venue for Hillsborough 44th Induction on February 9th. This popular restaurant owned by entrepreneur Gus Talasaz opened in 1976 and is known for its French and Northern Italian cuisine. Extraordinary meals are created by Executive Chef Bernabe Oropeza who joined Chantilly in 1992. Chantilly has earned the “Fresh Choice Award a number of times.

The evening began with a reception around the bar where tasty assorted appetizers were passed. Members enjoyed an open bar. Many enjoyed a wonderful French Champagne. The restaurant has an impressive wine cellar of California and French wines, among others.

The group moved upstairs to a private room where the Induction was held. Bailli Provincial PNW Michael Martello performed the Inductions. Walter Heinzer and Charles Liggett were inducted as Chevaliers. E.J. Heinzer was inducted as Dame.  John Goble was elevated to Officier. A special award, the Conseil d’Honneur, was presented to Bailli Provincial Honoraire/Bailli S.F. Peninsula Hon Dick Sponholz for his contributions to the Society.

The forty-seven members moved to tables with centerpieces of pink azalea plants setting a mood for the upcoming Valentine Day. The first course was a savory beet salad consisting of red and yellow beets, house made mozzarella, tomato mélange with balsamic vinaigrette which was paired with Laroche Petit Chablis 2010. This was followed by delicious crab cakes coulis which was matched with Davis Bynum Russian River Valley Sonoma County Pinot Noir 2010

The main course was a very tender and tasty tournedo filet with port wine reduction served with sugar peas and escalloped potatoes.  Silver Oak Cabernet Sauvignon Alexander Valley 2007 complimented this course. An extraordinary dessert of poached comice pear with mascarpone and red wine reduction was served, accompanied with Chateau d’Armajan des Ormes Sauterne 2000 .

Bailli Lois Gogol presented a LaChaine plaque to Gus Talasaz to thank him for the excellent evening. Also thanked  was Executive Chef Oropeza who was busy preparing meals for others in the restaurant. Afterwards, members remarked about their fine dining experience.