Phillip Jody, Oliver and Susan Boudin were at the Chaine des Rotisseurs dinner at the Oklahoma City Golf and Country Club. (Photo by David Faytinger).

Members of the Chaine des Rotisseurs met for the quarterly dinner at the Oklahoma City Golf and Country Club. Both the Country Club Executive Chef Michael Powell and the Chief Operating Oliver Boudin are members of the Chaine.

Officers are Alice Pippin, Bailli; Philip Jody, Vice Chancelier Argentier, Vice Chancelier Gastronomique.The first two positions are like president and vice president, and the Gastronomique oversees the food and wine pairings.

For the event the featured wines were from Argentina. The Country Club Certified Sommelier, Ian Clark, described the wines.

Some of the menu items included in the nine course dinner were Patagonian lamb chop with chimmicurri crust, beef tenderloin, short ribs, rabbit loin terrine wrapped in bacon, grilled quail with chorizo chip frissee and goat cheese ice cream and chili spiced truffles.

Among the people at the party were Alice and Phil Pippin, Laurie and Jim Hyde, Amalia and Paul Silverstein, Julie and Kirk Hall, Jan and Jim Walker, Bob Allen, Linda and Jim Lowe, Penny and John McCaleb.

The manual of the club notes that: “The Chaine des Rotisseurs is an international gastronomic society founded in Paris in 1950. The group is devoted to promoting fine dining and to preserving the camaraderie and pleasures of the table. The Chaine is based on the traditions and practices of the old French Guild of the Foose Roasters.”

GOURMET DINNER

  Dick Williams, Gil Gaddis, John McCaleb were at the Coach House for a gourmet dinner. (Photo by David Faytinger).

The Bailliage de Oklahoma, Chaine des Rotisseurs’, annual dinner was  at the Coach House Restaurant in Nichols Hills.

It was a very formal atmosphere with a five -course gourmet dinner featuring roasted rack of veal with orange beets. Other menu items were red grouper with pistachio bearer blanc, a lobster bounding sausage en chemise on lobster stew, Stilton with homemade chutney and a trio of desserts including apples, chocolate panache and a cream puff.Chef Kurt Fleischfresser prepared the five course dinner.

The Coach House was decorated for the holidays with hundreds of white sparkling snowflakes and twinkling white lights.

Officers at the party: Bailli Alice Pippin, Vice Chancelier Argentier Philip Jody,  Vice Conseiller Gastronomique Stan Stack and Vice Chargee de Presse Elizabeth Dickerson.

Toasts were given at the party.