Chaine Induction Dinner

at

Silo’s Elevated Cuisine

Story by Jim Ray Chargé de Presse

On March 9, the San Antonio Bailliage held its annual induction dinner at Silo’s Elevated Cuisine. As members and guests were arriving in the parking area there were numerous comments about the beautiful evening skies. On this particular night in South Texas the sky was bright blue with clouds reflecting the yellow rays of the sun as it slowly drifted behind the horizon.  Convertibles driving around with their tops down could be seen in abundance as we, dressed in formal attire with ribbons and decorations, walked across the parking area. As we entered the building and proceeded to the elevator to be taken to the second floor for the reception, everyone could sense that this was going to be a wonderful evening, and all of us were looking forward to what lie ahead.

During the reception, fine Champagne and Reilly's Barking Mad Riesling, along with exotic d’oeuvres,  warmed the hearts, the stomach, and the vocal cords causing the chatter level within the room to rise where one had to stand very close to hear any conversation.

Let's roam around the room and see who is who . . .

( One Left Click on any image will enlarge it )

Dame Catherine Milbourn; Vice Echanson Daniel Jacob, Jr. ; Vice Chargée de  Presse Honoraire Judy Salomon	Officier Jim Ray; Dame Catherine Milbourn; Dame Vivian Ray	Dame Soonalyn Jacob; Madame Carmen Goldberg; Madame Rhoda Newell	Chevalier Barry Edelman; Bailli Honoraire Joel Klein; Madame Linda Edelman	Vice Conseiller Gastronomique John T. Wade; Maître de Table Andreas Esparza; Madame Jennifer Esparza	Vice Echanson Daniel Jacob Jr.; Vice Chargé de Missions Honoraire Larry Cohen; Vice Chancelier-Argentier VanBuren Clark
Bailli Bill Salomon; Vice Chargée de  Presse Robert L. Schmerbeck, III	Chevalier Steven Goldberg; Dame Carolyn Hoelscher	Madame Vivian Barnes: Chevalier Ladd Little	Vice Chargé de Missions Honoraire Larry Cohen	Chevalier Dennis Martinez; Chevalier Mark Milbourn	Madame Carmen Goldberg; Chef Rôtisseur Daniel Jacob III
Dame Becky Cohen; Madame Helen Bundrick	Vice Chancelier-Argentier VanBuren Clark, Dame Catherine Milbourn	Dame Shirley Schmerbeck; Vice Chargée de Missions Carol Klein; Dame Carolyn Hoelscher	Madame Helen Bundrick: South- west Bailli Mark Bermann: Vice  Conseiller Gastronomique Honoraire Wayne Bundrick	Madame Joanne Boone; Chevalier Dennis Martinez; Dame Sylvia Martinez;  Chevalier, Sean Martinez;  Dames Amy Kipnes, Chevalier Mark Kipnes

As the reception was winding down and the time for the induction ceremonies grew near, the white bubbly spirits was replaced with full-bodied French wines from the Chateauneuf-du-Pape Region. We all filled our glasses and proceeded to the elevator for a trip back to the lower level.

Once we arrived at the assigned area for phase II of the evening, we readily settled in for the induction and awards ceremonies which were smoothly officiated by Southwest Bailli Provincial Mark Bermann

Southwest Bailli Provincial Mark Bermann

This is what happened 800 years ago, and this is what is going to happen tonight.

 

The ceremonies included inducting seven new members:

From Left to Right  . . .

Chef Rôtisseur Daniel J. Jacob, III; Chevalier Mark S. Kipnes; Dame de la Chaine Sylvia N. Martinez

and Chevaliers . . .

Sean Martinez, Dennis Martinez, Steven F. Goldberg, William "Blake" Kopplin

 

and elevated three . . .

Officier Jim Ray to Chargé de Presse; Officier Gary Barnes to Chargé de Missions; and

Vice Chargé de Missions Honoraire Larry J Cohen to Vice Echanson

 There were also three members receiving meritorious recognition awards:

Bailli Bill Salomon, Silver Star of Excellence;

Vice Conseiller Culinaire  Randy Mathews, Bronze Star of Excellence, and outgoing

Vice Echanson Daniel Jacob, Bronze Star of Excellence

 

Ok, guys and gals, let's get a group picture . . .

Here are the new inductees and some of the officers . . .

Here are the elevatees and the Medal of Excellence Awardees . . .

-----------------------------------------------------------------

Once the ceremonies concluded and with wine glasses empty, the room was soon vacated and, for the third time, everyone relocated back to the upper level via the elevator for the fine dinner that had been prepared for us.

Here's a quick look at the Menu . . . 

 

Sauteed Texas Shrimp & Littleneck Clams, "Plus" Cheese Grits with Tasso Ham & Oloroso Sherry Sauce with Domaine Pichot vouvray, 2006	Cider Braised Applewood Bacon, Vineripe Tomato & Arugula with Maison Louis Latour Marsannay, 2005	Five Spice Duck Breast   with Domaine du Galet des Papes Chateauneuf-du-Pape, 2003	Grains Of Paradise Scented Venison                            with Nine Stones Shiraz, 2005 Barossa	Red Wine Poached Pear, Gorgonzola & Spiced Walnuts . . . . . . . with Dow's Vintage Port LBV, 2001

Let's take a look and see if everyone is enjoying the dinner,

but first a quick shot of what's happening in the kitchen . . .

(Click any image to enlarge)

Needless to say that by the end of dinner all who were there were fully satiated. Bailli Bill Salomon called out the waitstaff and other personnel who assisted in making this event a great evening. A standing ovation, pins, and awards were extended to Chef/Proprietor Mark Bliss and his team.

Today's Mark Bliss	10 years ago Mark Bliss

 

With the evening events concluded we (via the elevator for our fourth ride) departed the building to witness another beautiful clear, calm, bright star-studded sky, deep in the heart of Texas

 

JR 3/21/08