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| We are on our way. Snow capped mountains just ahead | One side of our hotel, looking up from the patio dining area. | Our room, a typical room. Actually the camera could get only about half of it. |
Regional Assemblage
Keeping
Your Feet on the Ground at 14,000 feet!
By Jim Ray, Southwest Chargé de Presse Provincial
Beautiful sunny weather, snow-covered mountaintops, the cool refreshing air of
8,500 feet elevation, and the no hustle-bustle of the inner city provided the
setting for the Southwest Regional Assemblage in Vail Colorado. Suzanne Hoffman,
Bailli of Vail, under the direction of Bailli Provincial Joel Klein, organized
and orchestrated all aspects of this “one for the record books” affair – June
24-27. The picturesque Sonnenalp Resort of Vail, owned and operated by Maitre
Hotelier Johannes Faessler, was the headquarters hotel.
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| We are on our way. Snow capped mountains just ahead | One side of our hotel, looking up from the patio dining area. | Our room, a typical room. Actually the camera could get only about half of it. |
One hundred plus Chaîne members and guests attended this grand event, including
Bailli Délégué National, George Brown; Chancelier National, Sandra Miller;
Argentier National, Harold Small; Grand Echanson, Jim Pozzi; Chairman of the
Chaine Foundation, Steve Gerkin; Argentier National Honoraire, Michael
Parmet; and Charge des Missions National Honoraire, Carl Hall (not shown)
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Our
first evening began with a pre-dinner reception at which we all relished in
greeting old friends and acquaintances that we had not seen since our last event
together. Glass clinking, laughter, hugs, and handshakes, continued right up
until the time to take our seats and prepare ourselves for a feast of Atlantic
salmon and Colorado grass-fed beef. Biltmore Estate Wines of North Carolina
donated all wines that evening and Bailli de Asheville Tom Ruff coordinated the
very generous donation.
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| Click on all small pics to expand! | |
Before dinner, we had the pleasure of listening to a very interesting story
presented by Richard Over, Executive Board Member of the Colorado, Ski Hall of
Fame, and retired Master Sergeant of the United States Army. Mr. Over told us
about the birth and creation of the 10th Mountain Division during the early 40s
in what was to become Vail, Colorado. He was a member of that military
organization as a “warrior on skis.” Master Sergeant Over briefly described the
unit’s training requirements and their living conditions. It was so interesting
that most of us accepted his invitation to stay after dinner to view a short
film of a more detailed version concerning the same subject, including actual
footage of these soldiers fighting in the icy mountains of Italy.
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Business meetings occupied most of the following day, with a demonstration on
fly-fishing adjacent to Gore Creek during the break. The evening activities
included a Western-themed Champagne reception, Mondiale inductions, and a
magnificent dinner at “Splendido at the Chateau” in Beaver Creek, where Maitre
Restranteur David Walford prepared spit roasted side of bison. Grand Echanson,
Jim Pozzi kept the crowd roaring with laughter as he went through the ceremonial
requirements of inducting four new members into the Societe’ Mondiale du Vin.
Lucas Meeker, winemaker from Meeker Vineyards, was one of the four Mondiale
inductees that evening. In addition, Meeker vineyards donated all of the wines
for our dinner, which included their Handprint Merlot, the 4 Kings, and FroZin.
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The last day of this event was incredible. The day started, for those
interested, by climbing into open-air jeeps, maximum of five passengers per
jeep, and traveling up to what remains of Camp Hale. Camp Hale is located on a
very large plateau surrounded by some of the highest mountain ranges in
Colorado. This was the living and training area for the 10th Mountain Division.
Camp Hale, at its peak, housed approximately 16,000 soldiers.
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1. San Antonio Baillis in transition 2. Jim & Vivian Ray, Lucas Meeker 3. Mondial Induction Ceremony. |
After visiting Camp Hale, it was time to go up, and I mean ‘way’ up! We saw
numerous forms of animal life as the jeeps strained, and our ears popped, and as
the temperature became colder and colder. The jeeps continued upward until we
reached the altitude of approximately 14,000 feet. This was no easy feat for the
jeeps, or for the lungs! These mountain roads were for small, all-terrain,
four-wheel drive vehicles, with special tires. Once at the top, everyone took a
breather (a big breather), took photos, marveled at the view, and then headed
home, taking time to stop for a picnic at Maitre’ Restranteur, Michael
Deutschman’s Kirby Cosmos BBQ in Minturn. We were all thankful that the weather
was gorgeous, and the skies were crystal clear.
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Top of the Mountains, time for a breather |
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The final dinner of this three-day Assemblage was a “grand slam.” Again, Châine
members and guests came together at the Game Creek Club. The only way to get to
Game Creek is by gondola, horseback, or helicopter. We chose the Gondola. Once
we got aboard, eight passengers per car, we went straight up, well, almost. We
left the elevation of 8,120 feet and zoomed 3,570 feet higher to an altitude of
11,690. Once at the top of Eagles’ Nest, a bus shuttled us to the Game Creek
Restaurant.
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Whoops, we missed our regular ride. We are now attempting to catch a
bus to get 3 blocks down the road to the Gondola, but in the
meanwhile, the girls are trying to catch a quick ride, so we do not
have to wait on the bus. |
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After the Champagne reception, the crowd gathered for the induction, the
elevation, and the awards ceremonies, presided over by Sandi Miller. There were
six non-professional inductees, three professional inductees, and two
individuals elevated to Baillis, Vivian Ray, San Antonio, and Debbie Bando Duit,
Beaumont. There were three regional elevations: Chargé de Pressé Provincial, Jim
Ray; Counseiller Culinaire Provincial, Edward Pavelek; and Conseiller
Gastronomique Provincial (new position), Jan Pozzi.The most emotional part of
these ceremonies was during the merit awards: Bronze Star to Bailli Suzanne
Hoffman, Silver Star to Echanson Provincial Charles Bennett, Silver Star to Vice
Conseiller Gastronomique John Wade, and Silver Star to Vice Chargée de Missions
Honoraire Carol Klein.
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| Don't really know who these guys are? |
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Our dinner that evening was also one for the record books. In the kitchen, we
had five highly qualified senior chefs. Each chef had a team of three junior
chefs currently going through culinary training with the culinary program at
nearby Edwards Jr. College. Each team was responsible for one course of our
five-course culinary delight. The final dinner of this gathering was absolutely
“off the chart” fabulous!
Best of all, because of the generous donations of Vail Resort, Dan Hoffman,
Yardin Wines, and others, the assemblage raised over $12,000 for the Edwards
Culinary program! We raised an additional $4,000 for the SW region and the
Foundation from silent auction sales and the sale of commemorative jackets.
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It was a “let down” in more ways than one when we had to depart the mountain
peaks of central Colorado and return to the real world, but all attendees will
have fond memories of their time in Vail and the Southwest Assemblage of 2010.
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Well, that's it. |
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