Recent DC Events

Homecoming at the Willard: 57th Grand Induction and Holiday Gala

by Vice Chargé de Presse Wesley Jefferies

The Bailliage of Greater Washington D.C. returned to the iconic Willard InterContinental Hotel in the heart of the nation’s capital for their 57^th Grand Induction and Holiday Gala, and the 11^th year as the site of the induction. The evening was nothing short of an operatic triumph – a grand symphony of culinary artistry and Chaîne traditions played out beneath the soaring arches of the Beaux-Arts splendor for which the Willard is known. Amid these grand settings, the Willard’s opulent holiday decor, with its towering Christmas tree shimmering in festive ornaments, set the stage like an overture for a masterwork teeming with flavor, elegance, and camaraderie.

The evening began in the luminous Crystal Room, where a sparkling prologue unfolded as members and guests were all greeted with flutes of Champagne Billecart-Salmon Reserve Brut. This exquisite Champagne wine, from Marueil-sur-Aÿ, is a blend of Pinot Noir, Chardonnay, and Meunier with a 30-month aging process that composes an aria of fine effervescence and poised acidity. Hors d’oeuvres emerged as miniature masterpieces showcasing intricate elements of creativity and precision. The braised short rib tartlet, paired with the silken harmony of heirloom carrot purée and a resonant red wine reduction, offered a surprisingly profound depth akin to a sonorous cello sonata. A cilantro pâte à choux, delicately filled with smoked salmon mousse, presented a nimble scherzo—a playful interplay of smoky and creamy notes. The walnut raisin crostini, adorned with Stracciatella cheese, frisée, and glistening balsamic pearls, performed as a finely tuned ensemble, every element contributing its voice to a culinary symphony of texture and flavor.

A gentle chiming of bells broke through the convivial hum and signaled to members and guests to assemble in the Peacock Lounge for the induction ceremony. Bailli Judith Mazza welcomed everyone  and introduced Bertrand de Boutray, Bailli Délégué des États-Unis, who would be the evening’s inducting officer. She also made it a point to highlight, acknowledge, and thank other dignitaries and special guests that were present including Will Perry, Chambellan for the Mid-Atlantic Province and a Bailli Honoraire of Johannesburg, South Africa, Camilo Gutierrez, Bailli of the Bailliage Métropolitain DMV, Maître Hotelier Markus Platzer, the Willard’s general manager whose leadership ensured a decade of impeccable service, and Maître Restaurateur Julia Rapley, the Willard’s Director of Catering and Conference Services, who ensures a seamless execution of events. Bailli Judith Mazza made it a special point to express gratitude to Maître Hotelier Markus Platzer and Maître Restaurateur Julia Rapley for helping to create the evening’s sense of homecoming warmth while maintaining the Willard’s high standards of hospitality.

Bailli Délégué Bertrand de Boutray explained the Chaîne’s ancient roots, venerable traditions, and contemporary reach while underscoring the importance of the Chaîne’s devotion to the cultural treasures of culinary arts, hospitality, and camaraderie.

Seven new members were inducted into the Chaîne, each called forward to receive their ribbons from Vice Chargé de Missions Juan Loza, before being formally inducted by Bailli Délégué Bertrand de Boutray. Dame de la Chaîne Nicolé Ashley, the first to be inducted, joined this year after her husband’s induction in 2023. Chevalier Les Fleischer and Dame de la Chaîne Pamela Fleischer followed, their journey to the Chaîne inspired by an encounter with a New Jersey member during an archaeological dig and culinary tour in Italy. Chevalier William Hanvey joined after rediscovering his late father-in-law’s Chaîne decorations from decades ago as a member of the Buffalo Bailliage. Chevalier Forrest Lisle, a U.S. Foreign Service officer, was introduced to the Chaîne through an enduring friendship and mentorship with long-time member Chevalier Robert Blanchard and his late wife Dame de la Chaîne Karen Blanchard while Chevalier Emanuele di Prima, a recent graduate of George Mason University, was introduced to the Chaîne through Vice Chargé de Presse Wesley Jefferies.

Finally, in a fitting tribute to the Chaîne’s global reach, the induction of Chevalier Leonardo Vittori, a diplomat from the Embassy of Italy, added a cosmopolitan flair with his urbane presence and debonair charm, underscoring the Chaîne’s unique ability to attract a diverse and fascinating cross-section of accomplished and interesting individuals from around the world and in doing so, forming a global community that is so much more than a supper club but a rich tapestry of talents, stories, and backgrounds bound together by a shared passion for international gastronomy and the camaraderie of the table.

Maître Restaurateur Tierra Beard, who manages Madame Coco’s Chocolate Emporium, was also inducted having been introduced to the Chaîne by Argentier Stacey Wharam. Professionnel du Vin Jeffrey Phillips, whose storied career includes both a distinguished tenure as a two-star U.S. Army general and a dedication to the culinary arts, entered the fold with a gravitas befitting his remarkable journey. Each induction added depth and character to the Chaîne’s evolving symphony, where the convergence of diverse backgrounds and extraordinary achievements is celebrated through celebration of fine dining and cultural exchange.

Vice Chargé de Presse Bill Babash stepped down from his role after many years of service, leaving behind a legacy defined by his dedication, precision, and technical expertise. He becomes Vice Chargé de Presse Honoraire. Over the years, Vice Chargé de Presse Honoraire Bill Babash set the standard for a what a Vice Chargé de Presse could achieve with his meticulous attention to detail and unmatched skill in organizing and managing the website – it should be noted that not many other Chaîne bailliages maintain their own website. Beyond his writing ability and technical expertise, Vice Chargé de Presse Honoraire Bill Babash was also noted for his open-hearted and generous approach to mentoring the next generation which ensured a seamless transition for Chevalier Wesley Jefferies who was elevated to the role, becoming Vice Chargé de Presse.

Two new associate members were also welcomed: Chef Hugues Cossard, Vice Conseiller Gastronomique of the Baltimore Bailliage and Chevalier Steve Newman of the Ashville Bailliage. Gastronomique Hugues Cossard was responsible for introducing the Chaîne to newly inducted Professionnel du Vin Jeffrey Phillips.  The Bailliage of Greater Washington welcomes members from other Bailliages as “Associate Members.”  By paying the local dues, they have almost all the privileges of D.C. Bailliage members and can register for upcoming events through our website. Their inductions highlighted a sense of expansion and inclusion to the Bailliage’s vibrant and growing community in the nation’s capital.

The ceremony then shifted to the presentation of awards. Chevalier Joseph Baldinger and Dame de la Chaîne Jamie Lee Baldinger were honored with Silver Commandeur pins, marking a decade of dedicated membership. The Fortitude Pin, recognizing the efforts of confréres in bringing in new people, was awarded to four individuals who had helped grow the bailliage: Chevalier Melvin Ashley, Gastronomique Hugues Cossard, Vice Chargé de Presse Wesley Jefferies and Argentier Stacey Wharam.

A deeply resonant moment as came as Bailli Judith Mazza announced that Argentier Stacey Wharam was receiving the François Dionot Award for her tireless work in keeping the accounts of the bailliage and working behind the scenes to keep the bailliage’s operations going smoothly. Bailli Judith Mazza also spoke of the award’s namesake, the late François Dionot, a legendary pillar of the Chaîne as Vice Conseiller Culinary Honoraire and Vice Conseiller Culinaire Provincial Honoraire, and the founder of L’Académie de Cuisine, an elite cooking school in Washington D.C.

            The Chaîne des Rôtisseurs Bronze Star of Excellence, the evening’s crowning honor, was awarded to Vice Conseiller Gastronomique Mark Lewonowski. As Vice Conseiller Gastronomique, his exacting attention to detail and unwavering commitment to wine pairings, event planning, and culinary coordination has elevated every event he touched. The warm applause that followed was heartfelt, a testament to the deep respect he commands within the Bailliage.

            All inductees, award recipients and those receiving special recognition, remained for a group photo as the remainder of the attendees moved to the Crystal Ballroom in anticipation of an elegant dinner.

            The first course was a Lobster Caesar Salad, a reimagined version of an American classic. Tender morsels of lobster performed a delicate aria atop a crisp bed of romaine lettuce harmonized with the rich undertones of Parmigiano Reggiano and the gentle savory crunch of golden croutons. Nicolas Rossignol Meursault Naryaux 2019, grown in the heart of the Côte de Beaune in Burgundy, showcased the limestone-rich soils that define its terroir. Composed entirely of Chardonnay, this wine’s buttery texture and hazelnut undertones provided a counter-melody, echoing the dish’s oceanic grace. Chef Gyo reminded us that this was the 100^th Anniversary of the creation of the Caesar Salad, and this was his ode to that iconic dish.

            The second course unfolded as a lilting scherzo, light yet intricate in its composition. Diver scallops, seared to a golden hue, took the lead as soloists, their delicate sweetness accompanied by the rhythmic support provided by a creamy bed of fregola Sarda. A scarlet prawn from Spain joined the ensemble, while a mirepoix of fresh vegetables provided a melodic counterpoint. The chorizo cream sauce, with its rich and smoky timbre, wove through the. Dish like a subtle string section, adding a level of depth and warmth. A Barboursville Vermentino Reserve 2022, hailing from the rolling hills of Virginia, captured the unique minerality of central Virginia’s clay and loam soils. Made from 100% Vermentino grapes, its crisp minerality and vibrant citrus overtones lifted the dish to euphoric heights, each sip and bite an intricate duet of texture and taste.

            A refreshing intermezzo arrived in the form of a pineapple yuzu sorbet, infused with the subtle warmth of cardamom spice. This delicate interlude cleansed the palate with its bright, clean notes and prepared the audience for the grand crescendo to come.

            The Squab and Foie Gras Pithivier was the evening’s pièce de resistance, a virtuoso performance wrapped in golden pastry. Inside the buttery flaky layers of the perfectly cooked pastry, tender squab and velvety foie gras sang in affectionate harmony, underscored by an earthy counterpoint of forestière mushrooms and the silken embrace of truffle mashed potatoes while a Madeira jus poured over the dish like a triumphant orchestral swell. A Nicolas Rossignol Volnay 1er Cru Santenots 2014, a wine made from Pinot Noir grapes from the famed marl and limestone vineyards of the Côte de Beaune, added its own melodic brilliance. With notes of red cherry, spice, and a hint of earth, it grounded the dish’s opulent crescendo, reflecting the wine’s heritage and artisanal craftsmanship.

            As it is tradition at the Induction and Holiday Gala, before dessert the Bailliage conducts its special and separate induction for the Société Mondiale du Vin, the Chaîne’s wine and spirits society. In a lively and light-hearted traditional ceremony, Bailli Délégué Bertrand de Boutray, Bailli Judith Mazza, Vice Conseiller Mark Lewonowski, Vice Chargé de Missions Juan Loza, and Vice Chargé de Press Wesley Jefferies donned the Societe’s traditional robes and caps to induct six inductees: Les Fleischer, Pamela Fleischer, Jeffrey Phillips, William Hanvey, Steve Newman and Leonardo Vittori. After a swearing of oaths, the officers, inductees, and attendees all raised a glass of Champagne as they toasted the new members of the Societe.

            The dessert course followed the Societe induction and provided a playful yet refined coda to the dinner. The Gianduja Passion Fruit Mousse, adorned with Earl Grey chocolate sauce and accompanied by a delicate filo and silky chocolate sorbet, was an exquisite duet of sweetness and sophistication. Churchill’s Graham Porto 20-Year Old Tawny, with its nutty caramel tones and dried fruit undertones, provided a warming finale, its depth mirroring the richness of the dessert.

            Before the evening concluded, Bailli Judith Mazza took a moment to extend a heartfelt thanks to the Willard’s hospitality and culinary teams for orchestrating such as a magnificent dinner and for their gracious and attentive care throughout the evening. As a gesture of appreciation, Executive Chef Gyo Santa was presented with a Chaîne apron, a symbol of the Bailliage’s gratitude for his exceptional leadership and culinary innovations in the kitchen. Maître Restauranteur Julia Rapley was presented with a beautifully crafted Chaîne wine bottle coaster in recognition of her invaluable contributions in ensuring a successful gala. In line with the Chaîne’s spirit of camaraderie, Vice Conseiller Mark Lewonowski handed out Chaîne pins to the servers and kitchen staff as a token of deep appreciation for their hard work and contributions that evening. Maître Restaurateur Markus Platzer then wished all a good holiday season.

            Interwoven throughout the evening were the cherished traditions of the Chaîne, as ceremonial inductions lent a sense of gravitas and legacy to the festivities. As in an epic opera, the induction and gala offered moments of grandeur, intimacy, and celebration, each course and pairing a movement in an unforgettable opus. As the final notes of the dinner faded and the bailliage’s members and guests stepped into the crisp winter night, they carried with them euphonious echoes of an evening that celebrated so much more than the culinary arts but the inestimable social and cultural import of international gastronomy and the traditional camaraderie of the table that emerges from it. The gala, the closing magnus opus of 2024 for the Bailliage of Greater Washington D.C., will resonate in memory as a masterpiece of the Chaîne’s enduring traditions in the nation’s capital.