The San Antonio Bailliage’s Grand Holiday Gala is one of the most favorite events for its members. This year’s formal event was held on December 13 at the Arnold Palmer Club House, Westin La Cantera Resort. The $115-million dollar resort is nestled in the beautiful Texas Hill country just north of San Antonio and provides breathtaking views of the Hill Country and downtown San Antonio from one of the highest points in the area. Sixty-five bailliage members and their guests participated in this year’s event.

Commandeur, Maitre Hotelier, Anthony Cherone, twenty-five year Chaîne member and General Manager of Westin La Cantera’s along with his assistant, his Maitre d’, his Sommelier, his army of chefs, chef assistants, brigade of  serving staff, and other staff members kept the place running like a well-oiled machine. He (they) made sure that no hot stone was left unturned in preparing our Chaine festivities for the evening.  

At the reception while sampling venison ham & white asparagus crepe; port & peach glazed caribou medallion; prosciutto wrapped fig w/balsamic glaze; and tarmasalata & lobster canapé, we listened and swayed to Latin harmony by Señor Ricardo Silva on the electronic keyboard.

Soon reception chatter and Latin harmony ceased and we all took our assigned seats. Prior to appetizers being served we were entertained and reminded that it was the Christmas season by ten joyous high school carolers from the Sandra Day O'Connor High School Choir. This certainly put us in the holiday spirit and made us wonder if nutmeg flavored eggnog sprinkled with bits of green mint leaves was soon to follow? (It wasn’t)

With the absence of eggnog, and with our Latin background harmony resuming, first course was delivered and consisted of … crispy bronzini; butternut squash risotto, pomegranate jus, paired with Sokol Blosser Pinot Gris. After a slight pause … cucumber wrapped organic greens, black mint marinated mango filet, grilled ½ quail, granadilla vinaigrette, paired with Patz & Hall Pinot Noir 2007 – Sonoma Coast. This was followed by … herb rubbed akaushi strip; celeriac pave, Tokyo turnips, verjus reduction, paired with De Lille D2 2006 – Washington. Dessert consisted of spicy milk chocolate mousse with Tuille of praline and dark chocolate, paired with O’Shaunessey Cabernet, Howell Mountain 2005.

After dinner, with cummerbunds pressing tightly on the tummy and gown zippers pinching the widening waistline, it was time to get up and work off a few calories on the adjacent open dance area. Latin harmony, Christmas carols, background melodies were replaced with something with a faster pace … such as Mambo, Rumba, Cha-cha-cha, Salsa, Swing, Cumbia, Merengue, and the “bouncing up and down dance!” By this time, Señor Ricardo Silva and his followers were rocking and a rolling and having a good time.

Eventually, all good things must come to an end, and this festive function did also. Everyone enjoyed themselves tremendously and returned home safely, and the story will be recorded in history without mention of the four ladies dancing on top of the table!

Take a look and some of the photographs that were captured during the event . . .

left click  on any thumbnail photo for enlargement!

The Sommelier