february-11-2018

Alloy, Diner Amîcal

February 11, 2018

Jeff Merrin, Chargé de Presse

On a lovely wintery night this past February, we had the pleasure of attending having our Diner Amîcal at Alloy restaurant. This dinner was Alloy’s first Chaîne event and their attention to every detail was evident throughout the evening. At the reception, the restaurant’s staff provided seamless service providing guests with a wonderful Brut Rosé from Bodega Norton and a lovely selection of hors d’ouevres.

 

 

 

The guests were then asked to be seated and Jan Hansen, Bailli Régional, outlined the rules and conventions to be followed throughout the evening at Chaîne events. The wonderful service continued, and each table and the room provided a fantastic atmosphere to enjoy each aspect of the meal and camaraderie with our fellow diners. With Chef Herrera highlighting his South American influences in the menus and the wines, the meal that evening was very intriguing and skillfully prepared providing the Chaîne members in attendance with an event that will not soon be forgotten.

 

Course 1 

 

Remolachas
Rocoto pepper roasted red beets, sesame & carrot pipian, queso freso, watercress
Estampa “Reserva” Viognier 2016 Colchagua, Chile

Course 2

 

Ceviche
Wild Prawn & Albacore tuna, cherry tomatoes, citrus, cilantro, avocado, chili popcorn
Alphamanta “Breva” Rose 2016 Mendoza, Argentina

Course 3

 

Pollo
Crispy chicken thighs, refried white beans, grape & jalapeno salsa, crema agria
Garzon “Resra”Albarino 2016 Maldonado, Uraguay

 Course 4

 

Cochinito
Brined Pork Loin, chipotle yam, lemon kale, mescal poached pear, tamarind & agave glaze
Decero “remolinos” Petit Verdot 2013 Mendoza, Argentina

Course 5

 

Carne
Mulato chili & Columbian chocolate braised bison shoulder roll, vegetable escavache, yuca frites
Rothschild Lafite Los Vacos “Le Dix” 2012 Colchagua, Chile

Course 6

 

Pastel
Tres leches cake, milk crumble, vanilla gelato, dulce Chantilly
“Incan Trail” dessert cocktail

 

Jan Hansen, Bailli Régional, then asked the kitchen and service brigades to come into the dining room where he first presented Chef Herrera with the Chaine des Rotisseurs plaque to display in his restaurant. Jan then went on to eloquently described the high quality of each course, the unique flavours each contained, and the skillful pairing of the South American wines. He also highlighted the quality and consistency of service that was provided by the waitstaff and the individual attention that each table felt they received.

 

As per Chaîne custom, two plates were awarded for the evening.  The first went to Chef Rotisseur Rogelio Herrera; who received a very well-deserved round of applause for his efforts and skill in presenting such a great meal.

 

For the wonderful service throughout the night General Manager, Darren Fabian, received the plate for the service brigade.

 

 

Finally, Jan Hansen, Bailli Régional again thanked all of the staff at Alloy for a very memorable evening and wished all of the attendees a good evening and reminded us to take care while getting home.

Vive La Chaîne!

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