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2017 Induction at the Los Altos Golf & Country Club

The Hillsborough Induction was held June 10, 2017 at the Los Altos Golf and Country Club which has a gorgeous view of the surrounding hills of Silicon Valley. During the Reception thirty members and guests mingled among tapas tables. It was a nice gathering. Tasty hors d’oeuvres including lobster sliders were passed.

We were honored to have Bailli Provencial PNW Bertrand de Boutray come down from Seattle with his wife Brooke do the Induction which preceded dinner. Michael Kalkstein was inducted as our new Bailli. Michael follows Lois Gogol who was Bailli for two terms. V Gastronomique Peter Pawlick was awarded the bronze star by Bailli Lois Gogol.

Dinner tables in the elegant dining room were decorated with orchid centerpieces. Executive Chef Gary Roth created a delicious 4-course meal for us which was served by an attentive staff. In between courses, Sommelier Andrew Sparling did an excellent job telling us how the wine was paired with each course. Lois presented a La Chaine plaque to Excecutive Chef Gary Roth in appreciation for his delicious creation.

Present were Bailli Prov Hon Dick Sponholz, Bailli Hon Sedona, Chambelian Far West Barbara Breitbart and Eschanson Provencial Hon Orley Hatfield.

It was a another memorable La Chaine evening filled with camaraderie.

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Menu for the 2017 Induction Dinner


Lobster slider in pate au choux with dill crème fraiche & cucumber Cauliflower tempura with mild Vadouvan yogurt dip

Prime steak tartar with truffle salt and roast cherry tomato

Wines for passed appetizers:

  •   Stoller 2016 Rose of Pinot Noir Willamette Valley

  Bokisch 2015 Albarino Terra Alta Lodi

Seated Dinner:

Torched hamachi crudo with English pea mousse, Meyer lemon EVOO, breakfast radish, and onion flowers

Wine: Vietti 2015 Arneis Roero, Piemonte *

Applewood smoked duck breast, roast peaches, brioche bread pudding with diced foie gras, ginger duck reduction

Wine: Failla 2014 Pinot Noir Sonoma Coast *

Grilled prime fillet of beef, morel tarragon jus, dehydrated root vegetable hay, beet risotto 

Wine: Salentein 2012 Malbec/Cabernet Uco Valley, Mendoza*

Valrhona chocolate soufflé with blackberry cabernet sorbet, mint puree, roast cherries with black pepper and balsamic vinegar, raspberry powder

Wine: La Tour Vielle 2015 Banyuls Rimage Collioure