Fiesta Dinner & Induction Ceremony

On the Moon

Written by Jim Ray, Officier

The San Antonio Bailliage’s annual Fiesta Dinner and Induction Ceremony is one of the most favorite events for its members. This year’s formal, dual-theme event was held at Francesca’s at Sunset Restaurant, Westin La Cantera Resort, just a stone’s throw away from Fiesta Texas Theme Park. Fifty-four hard-line Chaine members and guests showed up to participate in this festive event.  

Fiesta Texas Theme Park and Westin La Cantera Resort are the original ideas and creation of General McDermott, Chairman and CEO, USAA, 1968-1993. Westin La Cantera (Westin the Quarry) is located on the outer loop on the west side of San Antonio. In 1984 when the developer first saw the site, which was an old abandon limestone rock quarry at that time, said "This area looks more like moonscape than real estate; you have acres and acres as far as the eye can see of a dug-out quarry that has run its course. Some of the dugouts have created high steep rock facings more than 50 feet high. The area is littered with rusty railroad tracks, big rock-crushing machines, and boulders all over the place that are bigger than a Volkswagen."   

The site may have looked like the moon in 1984, but just eight years later, in 1992, Fiesta Texas Theme Park had its grand opening on this very spot using all the craters, cliffs, and boulders to their advantage. Seven years after that, in 1999, the Westin La Cantera Resort opened its doors. Since that date, there has been nothing but none-stop building and construction of top-class shopping areas throughout the 100’s of acres within the La Cantera area.

“Francesca’s at Sunset” an AAA Four Diamond restaurant, within the resort, is known as the finest restaurant in the area and sits on the highest hill overlooking . . .

o  The resort's 36-hole golf course, which was designed by Arnold Palmer,

o  The resort’s 550 luxuriously appointed and/or spacious villa-style guestrooms,

o  The complete La Cantera Development area, and

o  The city of San Antonio, which has recently moved into being the eighth largest city in the U.S.

Yes, this is the spot that was chosen to be the location of our Bailliage’s 2007 Fiesta Dinner and Induction Ceremony.

Francesca’s at Sunset is located on the 3^rd floor of the Citadel of the resort with this fantastic view and offers a menu created by world-renowned Mark Miller of the famous Coyote Café, Santa Fe New Mexico.  Over the years, Miller has been celebrated as the founder of modern Southwestern cuisine. He has authored numerous cookbooks, all centered on the elements, preparation, and history of Southwestern cuisine.

The restaurant, Francesca's, was named by the original interior designers. It received its namesake  from a story about a beautiful young Italian woman named Francesca da Rimini. Francesca da Rimini was first referenced in Dante’s Inferno -- an epic poem of Italian literature (written around 1315) and one of the greatest literary works of the Middle Ages. It's a story about two lovers who were not meant to be together and both died a tragic death.

The story over the years has been retold with numerous variations. It has been in theaters, opera houses, and rewritten with additional twists and turns but the conclusion is always the same. 

Getting closer to home, and giving credit where credit is due, we find “Anthony Cherone, Commandeur, and Officier, Maitre Hotelier, a 23-year veteran of the Chaine.  Cherone is Westin La Cantera Resort's General Manager.  He, his assistant, his Maitre d’, his Sommelier, his army of chefs, chef assistants, Waite staff, and other staff keep the place running like a well-oiled machine. He made sure that no stone was left unturned in preparing our Chaine festivities for the evening.

Our festivities started in a private gathering area with a Champagne reception.  In keeping with the Southwestern theme for the evening, the hors d’ouevres were spirited and spicy with a tamale flavor. Receptions are always the best part of a planned evening of events.  Everyone gets a chance to see their old Chaine friends and catch up on what has been happening in each others lives since the last time they met.

Click on the below thumbnail to make the picture come ALIVE!! 

How come Vince always looks so happy??	Ok, where are those Styrofoam cups located?	Mark, you really need to get you a pickup truck like mine.	Oh, oh, is that Bill over there doing what I think he's doing??	The only lady in the house that is about to be promoted.	Uhh, let me think  about that one.	Hello John, hello Steve.
Hey! that was a good one. Slap it to me.	Ha, Ha, and did you hear the one about what the Conseiller Gastronomique told the Chevalier?	Bill, that wasn't very nice of the Conseiller Gastronomique. Do you think?	Bob, shh. It wasn't that funny.	Wilmer, come and talk to me. I don't have anyone to talk to either.	What are you guys looking so happy about?	Now just a minute. Let me explain this situation to you.
The man of the hour. Give this man another Champagne.	Now that's a fine pair of matching black bow ties.	Tony, that's a catchy  tune you are whistling.  What's it called?	Aw, I got one much bigger than that.	Wake up Robert.  We're fixing to go to dinner.	Vivian, you are sooo funny!	You don't believe me, just go ask Bill about that Gastrominny- what ever.
Come on Janace, let's go play in the sun.	I didn't wear my purple thing because I'm wearing my turquoise thing tonight	That's right Tony, I'm as serious as a heart attack.	Ah, crap! This one didn't come out very good either.	I need one more Styrofoam cup to help keep this champagne cool.	Rudy, I think I heard Bill say he wanted to adopt that uniform for all Chaine members.	Anybody got anything to talk about?

Once everybody had ample time to arrive, the reception concluded and the Bailliage’s ceremonial new member inductions and the seasoned member elevations began.  Individuals to be inducted and honored are as follows:

The table is set and the ceremony is fixing to start	Reserved for Officier Chef Rôtisseur Steve Martin	Reserved for Maitre de Table Restaurateur Vince Parziale & Dawn Ouanesavan	Reserved for Dame de la Chaine Carolyn Hoelscher & Chevaliers David Schneider, & Niklas Rosen	Reserved for Officier Jim Ray	Reserved for Commandeur, Officer, Maitre Hotelier Anthony Cherone

Inductees:

Niklas Rosan to Chevalier

David Schnieder to Chevalier

Carolyn Hoelscher to Dame de la Chaine

Other Individuals to be inducted but were unable to attend the ceremony are . . .

Dawn Ouanesavanh to Maitre de Table Restaurant (Dawn and Lew were able to attend the dinner)

Arthur Bell, Lea Jane Bell, Paul Beyer, Glenda Beyer (all to Chevalier), and Maitre de Table Restaurateur James Chapman to Maitre Hôtelier

Elevated Individuals:

Chevalier Jim Ray to Officier

Chef Rôtisseur Steven Martin to Officier, Chef Rôtisseur

Chevalier Vincent Parziale to Maitre de Table Restaurateur

Maitre Hotelier Anthony Cherone to Commandeur, Officier, Maitre Hôtelier

Shhh, settle down guys, the boss is fixing to speak	Ok, all you newbie's. This is what it's all about. Please pay close attention.	Hold me up guys.  I can't make this journey by myself	Ladies in pink always go first! Chevalier Carolyn Hoelscher	I hereby appoint you to the rank of Chevalier David Schneider	Do not worry, this won't hurt a bit, "Chevalier Niklas Rosen. Just a prick on the nose and that's it.
Vincent Parziale, you are now a "Maitre de Table Restaurateur"!! You can raise the price of pizza by 20 percent.	Anthony Cherone, you have done a fine job here tonight. You are now "Commandeur, Officier Maitre Hotelier"	Steve, we will now hide Bill while I make you "Officier Chef Rôtisseur"	Officier Ray, you have done such a fine job around here, I'm going to give you my job when I retire.	Ok guys, line up. Put all the short guys next to Steve!! ---  John, get those "Eyes front and Center!"	Let it be thought. Let it be said.  Let it be written.  Let it be LAW!!

After the hand shaking, the pats on the back, the congratulations, the well wishes, the picture taking, and the three more gulps from the wine glass,  the Induction and Elevation ceremonies were concluded and everyone proceeded to the main dining room for the next event.

The main dining room looked extremely familiar to most of us – that’s because the majority of us recalled having a dinner in this same room during a 2004 Chaine function. Our menu items back then consisted of Lobster and Lamb. For that dinner, Vivian and I shared a table with VanBuren and Cheryl Clark and Joe and Carolyn Hoelscher. The fact that lobster was being served that evening sparked an interesting and enlightening conversation about lobster dining in general. This night the main menu (continuing with the Southwestern Cuisine) consisted of Salmon (Pine Smoked Relleno) and Buffalo (Chile Rubbed Ribeye). Let's take a quick look at the Menu . . .

Sopa

 Chilled Tomato Gazpacho with Southwestern heat

 Cherry Tomato Concasse Martini, Basil Oil, Micro Greens

Monchhof Estate Riesling, 2005

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Pescado

 Pine Smoked Salmon Relleno

Atlantic Salmon, Granny Smith Apple-Oven dried tomatoes-Wild Boar Bacon Stuffing,

Quinoa Cake & Manchamantel Sauce

The Four Graces Pinot Noir, Williamette Valley, 2004

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 Intermezzo

 Cherry Arbol Sorbet with Champagne

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Carne

Grilled Buffalo Onza Chile Rubbed Ribeye

 New Mexico Chile Mashed Potatoes, Serrano-Epazote Queso Fresco, Aspirations,

S.A. Chili Queens Ranchero Chili

Paul Jaboulet Crozes Hermitage, 2003

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 Postre

Chocolate Fruit Mouse with a Citrus Tequila Center

Gold Tahitian Vanilla Jelly accented with Chocolate Madelines

Fonseca Bin 27 Port, NV

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Whoo wee! That looks good enough to eat.  So let's dive right in.  Standby for a cruise around the dining room. . . .

Note: My apologies for the poor quality of photos in this room. Also, some shots were not able to be posted.  Many many oversights with my camera settings during the last part of this function.

On April 11th Bill & his gang tasted in this room what was served here today. They gave it an A+	John & Janace Wade; Joe & Carolyn Hoelscher; Niklas & Flor Rosen; Tony Cherone & Lisa Elliott	Barry & Linda Edelman; Sam & Anne Pack	Warren & Judy Ferguson; Steve & Charlotte Martin;	Vince & Kuan-mei Parziale; Ladd & Barbara Little	Wilmer & Elaine Carroll; Randy & Diane Matthews
David & Cindy Schneider; Mark & Catherine Milbourn	Walter Tramontin; Andreas & Jennifer Esparza; Vivian & Jim Ray	Robert Alger & Martha Mahaffey. Van & Cheryl Clark	Gary & Vivian Barnes	Andreas & Jennifer Esparza	Leu & Dawn   Ouanesavanh August E's Restaurant, Fredericksburg.  Road trip planned for mid July.
Niklas Rosen, Ernesto Estrada, & Lisa Elliott	Cheryl, waiter, Robert Alger & Martha Mahaffey	(see Pic #2) Includes  Steven Krueger,  Sommelier	Jim and Vivian Ray	Mark Berman; Bill & Judy Salomon; David & Sarah Verheyen

After dinner Bailli Bill Salomon extended accolades to the General Manager, Commandeur, Officier, Maitre Hotelier Anthony Cherone and to his restaurant staff for this spectacular affair. 

The Waite Staff	The Chefs and the Cooks	Ernesto Estrada, Chef de Cuisine	Tony, this is for you. Thanks for a great evening.	Thank you! I'm a happy man -- It's OVER!!	So long guys; we'll see you all in another 3 or 4 years.

We look forward to many more such events at Francesca's at Sunset in the future.