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and Mrs. F. E. Urbanek, Chicago, Illinois; Harry Wardenburg, Los Angeles, California; Mr. and Mrs. Jack Wrather, past Bailli, Beverly Hills Chapter; and Alejandro Zaffaroni, Hillsboro, California. Among the members and local guests were Mr. and Mrs. Walter Fitzpatrick, Vice Archiviste/Argenti-er; Mr. and Mrs. Don Ackerman; Harold Ambler; Mrs. Toni Clark; Mr. and Mrs. Joseph Aspero; Mr. and Mrs. William Coulthard; Mr. and Mrs. Richard Danner; Mr. and Mrs. Francis Fox; Mr. and Mrs. Hank Greenspun; Mr. and Mrs. George Haley; Mr. and Mrs. Jack Hooper; Mr. and Mrs. Bud James; Mr. and Mrs. Herb Jones; Mr. and Mrs. William Laub; Gen. and Mrs. Edward Nigro; Mr. and Mrs. Jack Pieper; Mr. and Mrs. Gaylord Prather; Mr. and Mrs. L. T. Rhylick; Alex Sample; Mr. and Mrs. Frank Scott; Gen. and Mrs. Taylor; Lt. Gen. Wells; and Mr. and Mrs. Vern Willis. ? α ? α? α Theme for the impressive event, feasting in the classic Elizabethian manner,was conceived and coordinated by Dl executive director Henry Stokes. The service staff dressed in 16th century costume. Minstrels, strolling mandolin and lute players provided the entertainment. To complete the setting, gaily decorated (Bottfrerie do la Ofiaine 60s tfiofisseurs WORLD'S OLDEST GOURMET SOCIETY MEETS AT Dl COUNTRY CLUB Amid the splendor of the royal bunting and banners of medieval England, the Las Vegas Chapter of the Confrerie de la Chaine des Rotis-seurs, the world's oldest and most exclusive gourmet society, held its special conclave at the Desert Inn Country Club. Robert M. Maheu, chief executive officer of Hughes Nevada Operations, is Bailli (president) of the local chapter and hosted the regal affair. Governor Paul Laxalt of Nevada was a special guest. Prior to the dinner he was made an honorary member of the elite organization along with His Excellency Lein Ying Chow, High Commissioner of Singapore to Malaysia-China. At the same time, Mr. J. Ohlems of Australia was initiated as a Regular Member-at-Large and Mr. Hulsey Locke was initiated as a member of the Los Angeles Chapter. The local group's Board of Governors include Walter Fitzpatrick, W. Bruce Beckley, Hank Greenspun, Howard P. James and Fred Smith. Desert Inn Chef de Cuisine Henri Petitjean is Chef Rotisseur of the Chapter. Out of town guests included Herbert Adair, Hillsboro, California; Dan Bernheim, South Orange, New Jersey; Mr. and Mrs. Edward H. Benenson, Bailli Delegue, USA, New York; I. M. Bomba, Bailli Delegue, Northeast USA, New York; Mr. and Mrs. Andrew Brody, New York; Congressman and Mrs. Jack Brooks, San Francisco, California; Mr. and Mrs. John Brooks, Los Angeles, California; Dr. George Carmen, Dallas, Texas; Allen Chase, Bailli Delegue, Western USA, Pacific Palisades, Cali- DIGNITARIES ?╟÷ Among the guests were left to right, Nevada?╟╓s Governor Raul Laxalt, Robert Maheu, chief executive officer for Hughes Nevada Operations and Bailli of the local society and Walter Fitzpatrick, managing director of the Desert Inn and Vice Archiviste/Argentler of the Las Vegas Chapter. fornia; His Excellency and Mrs. Lein Ying Chow, High Commissioner of Singapore to Malaysia-China; Miss Aileen Claire, N.E.A., New York; Mr. and Mrs. Stewart Cosgriff, Archiviste, Los Angeles Chapter; Mr. and Mrs. Marshall Coyne, Washington, D.C.; Ernest De La Ossa, Hillsboro, California; Mr. and Mrs. Walter Danielson, Bailli of Beverly Hills Chapter; Sid Epstein, Washington, D.C.; Nat Fields, Scarsdale, New York; Mr. and Mrs. Jean-Pierre Goyenvalle, Mc-Leon, Virginia; Mr. and Mrs. Richard Hannah, Los Angeles, California; Dr. Benjamin Ichinoise, Hillsboro, California; Mr. and Mrs. Herbert Kalm-bach, Phoenix, Arizona; Mr. and Mrs. David Lawson, Bethesda, Maryland; Mr. and Mrs. Hulsey Locke, president and chairman of the board, Host International, Inc.; Mr. and Mrs. James Meyers, Vice Chron-iquer, Greater Miami Chapter; Mr. and Mrs. James O'Connor, Bailli of Phoenix Chapter; Mr. and Mrs. J. Ohlems, Australia; Norman Roth, Hillsboro, California; Robert Six, president Continental Airlines; Dr. banners depicting the mood of the medieval era gave the proceedings a Camelot seasoning. The feast featured an open barbecue pit with a whole lamb being roasted on the spit. A wild boar was also among the delicacies enjoyed by the members. Connoisseur wines included Dom Ruinart, Florens-Louis, Montrachet, Moulin A Vent, and Chateau Yquem for the epicurean adventure. Festivities began with olives, pros-cuitto ham, melon halfs filled with fruit, cold leeks with almond slivers, crab legs, boars head pate' and cold salmon in aspic. The main course consisted of roast ribs of prime beef, veal racks, lamb racks, suckling pig, roast quail, game pies, roast partridge, roast pheasant and roast wild duck. Vegetables included carrots vichy, green beans, spring vegetables, pomme fondont and pickled walnuts. The bread served was home baked dark loaves. In addition, goat's cheese, other assorted cheeses, coffee and brandy were offered to each guest after the delectable dessert of English trifle with sherry, baked apple, raspberry charlotte and fresh fruit. Founded over 700 years ago, the gourmet society has accepted only nineteen other U.S. communities into its select membership. The aim of the Confrerie de la Chaine des Rotisseurs is to graciously link the world's gourmets who are interested in superb dining in general, with meats roasted on the "broche" or spit in particular. art on ice A huge replica of a fish, carved from a block of ice under the supervision of Chef Henri Petitjean, was one of the many oustanding decorations used at the dinner. A TOUCH OF CAMELOT ?╟÷ Standing with the banners and bunting depicting the era of 16th century England, the service staff makes an impressive sight shortly before they started serving the feast. STROLLING MINSTRELS ?╟÷ Famed mandolin player, Dave Apollon, and his group of musicians serenaded the guests during the feast with music of the Elizabethan era.