Recent DC Events

Homecoming at the Willard: 58th Grand Induction and Holiday Gala

by Vice Chargé de Presse Wesley Jefferies

On the evening of December 16^th 2025, winter’s steel-edged embrace held the nation’s capital close. A crisp, chilled wind moved along the avenues with quiet persistence – the sort of cold that clarifies rather than distracts and sharpening the sense as the city settled into December’s disciplined hush. Amid the bracing air and clean black of the night sky, the lights of the Willard glowed with a particular purpose – drawing members and guests inward from the chill into the warmth of ritual. In a familiar sight, cars idled in a slow procession along Pennsylvania Avenue as their headlights washed the Willard’s Beaux-Arts grandeur in alternating bands of white and amber. Valets stepped forward as the car doors opened, taking keys with brief nods and gloved hands, guiding the vehicles away. The cars’ drivers and occupants emerged wrapped in wool and cashmere, coats buttoned high against the cold, their shoes meeting the pavement before they disappeared under the hotel’s elaborate canopy.

For the twelfth consecutive year, the Bailliage of the Greater Washington D.C. returned to the iconic and historic Willard Intercontinental Hotel for their annual Grand Induction and Gala Dinner, marking the 58^th such annual ceremony in the Bailliage’s history. In the Willard’s grand lobby, garlands traced the railings and wreaths caught chandelier light in brief flashes. A giant Christmas tree rose at the center with ornaments that turned movement into small glints and passing conversations into reflections. Hotel guests drifted around it in easy currents, listening to the Christmas carolers, pausing to exchange introductions, leaning in for a word, and stepping back with quiet laugh. The Willard had the feel and warmth of a family home filled for the holidays – for the Bailliage, this truly a homecoming.

Members and guests poured into the Crystal Room, where conversations settled into an anticipatory murmur beneath the glow of crystal and brass as tall glasses of Pol Roger Brut Réserve were served. A Champagne wine from the Epernay region, the Pol Roger met the room with a chalk-braced firmness, restrained hints of brioche, and a clean edge of acidity grounded in the chalk and limestone that sit under much of the Champagne region.

As voices knit and loosened in small circles, the passed hors d’oeuvres began their quiet parade. Iberian ham arrived first on a baguette crostini with tomato marmalade. A small study in salt and depth, its sweet and concentrated edge rose like a bright upper line against the ham’s darker and cured bass notes. Miso-cured Chilean seabass followed with roasted Brussel sprouts and yuzu aioli. The fish’s savory gloss was held in counterpoint by a clean citrus lift that kept the palate light on its feet. A saffron deviled egg, finished with black sesame seed, offers its own compact richness of perfume and spice that landed like a low, toasted chord.

A soft peal of bells gathered the room towards the Peacock Lounge, where the evening’s formal program would begin with the Induction Ceremony. Bailli Judith Mazza welcomed the members and guests and introduced Bertrand de Boutray, the Bailli Délégué des États-Unis, returning as the evening’s Inducting Officer. Bailli Judith Mazza noted that this would be his final induction with the Bailliage as he neared the end of his distinguished tenure.

Bailli Judith Mazza then gave a special welcome to Dame de la Chaîne Dana Trotter and Chevalier John Trotter, visiting guests from the Bailliage of Naples, Florida, whom she had met during a Chaîne trip to Japan. It was explained Dame de la Chaîne Dana Trotter had arranged the visit as a surprise for Chevalier John Trotter’s 70^th birthday for which the room provided warm applause.

The Bailli then recognized the Bailliage’s officers including Vice Chancelier-Argentier Stacey Wharam, who serves as the Bailli’s deputy and as a steady hand on the accounts, long-serving Vice Conseiller Gastronomique Mark Lewonowski who would be retiring from the board and becoming Vice Conseiller Gastronomique Honoraire, Vice Chargé de Presse Wesley Jefferies, and finally Vice Chargé de Missions Juan Loza. She noted that there would be three elevations that evening: Chevalier Leslie Fleischer would be assuming Vice Conseiller Gastronomique Mark Lewonowski’s role and Chevalier Christopher Wenstrom would assuming the position of Vice Chargé de Missions in conjunction and collaboration with Vice Chargé de Missions Juan Loza. Dame de la Chaîne Tierra Beard was also being elevated to the role as Vice Chargé de Medias Sociaux in a new and modern role for the Bailliage’s board.

Finally, the Bailli provided warm acknowledgement and heartfelt thanks to the Willard’s own leadership whose excellence as hosts made the Bailliage’s return feel less like a booking and more like a family tradition honored and maintained. Maître Hôtelier Markus Platzer was recognized for the hotel’s sustained standard of hospitality, joined in the room by his wife Christina and their son Victor. Maître Restaurateur Julia Rapley was thanked for the exacting, behind-the-scenes orchestration that allows an official dinner to look effortless. Maître Hôtelier Lucas di Marchis, the food and beverage director and formerly its executive chef, was acknowledged for his sure hand that links the kitchen’s discipline and the dining room’s ease.

Bailli Judith Mazza then passed the floor to Bailli Délégué Bertrand de Boutray who explained the Chaîne’s origins as a medieval royal guild in France, its contemporary global reach, and its historic traditions and enduring mission to preserve and advance the cultural treasures of fine dining, hospitality, and camaraderie.

This year, the Bailliage inducted eleven new members into the Chaîne. Each was called forward in sequence to receive their ribbons from Chambellan Mid-Atlantic Will Perry before being formally inducted by the Bailli Délégué in his inimitable style. The Bailliage celebrated inducting, elevating, awarding, and welcoming the following Confreres:

Non-Professional Inductees

• Chevalier Joseph Coniglio
• Dame de la Chaîne Jeni Hansen
• Chevalier Jason Seiler
• Chevalier David Thurston
• Dame de la Chaîne Keiko Thurston

 

Professional Inductees

• Maître Hôtelier Larry Horwitz
• Maître Rôtisseur Gyo Santa
• Professionnel du Vin Craig Limon
• Maître Restaurateur Paul Steerman
• Chef Rôtisseur Austin Marsten
• Chef Rôtisseur Charles Leadingham
• Professionnel du Vin Ash Ahluwalia

Elevations

• Christopher Wenstrom – Vice Chargé de Missions
• Leslie Fleischer – Vice Conseiller Gastronomique
• Tierra Beard – Vice Chargée de Medias Sociaux

Transfers (Non-Professional)

• Dame de la Chaîne Nan Qin – from Beijing Bailliage
• Chevalier d’Honneur Karen Sasahara – from Kuwait Bailliage
• Chevalier d’Honneur Michael Ratney – from Kuwait Bailliage

Transfers (Professional)

• Maître Rôtisseur Sargent Major Deneva Moore
• Maître Rôtisseur Sargent Major Kelvin Windham
• Chef Rôtisseur Carly Villanueva (Sarasota)

Associate Confrères

• Dame de la Chaîne Ishrat Rafi – Baltimore Bailliage
• Chevalier Alan Raynes – Baltimore Bailliage
• Vice Échanson Sudha Srinivasan – Métropolitain DMV Bailliage

Awards and Special Recognition

• Fortitude Pins – recognizing exceptional recruitment and advocacy within the Bailliage

Recipients:

• Vice Chargé de Presse Wesley Jefferies
• Maître Hôtelier Markus Platzer
• Vice Conseiller Gastronomique Les Fleischer
• Dame de la Chaîne Pam Fleischer
• Dame de la Chaîne Elfreda Massie

• Special Thanks Award – for exceptional event organization

• Chevalier Leonardo di Vittori, for coordinating the Italian dinner at Mamma Lena’s

• François Dionot Memorial Award – for behind-the-scenes service and commitment

• Vice Chargée de Medias Sociaux Tierra Beard

• Chaîne Mondiale Medal of Honor – for distinguished stewardship of the Bailliage’s wine cellar and program

• Christopher Wenstrom

• Chaîne Bronze Star of Excellence – the Bailliage’s highest honor, recognizing lifetime service, mentorship, and institutional contribution

• Chevalier Robert Blanchard

Elevations followed as Maître Restauranteur Tierra Beard assumed her position as Vice Chargé de Medias Sociaux, a new forward-looking position on the board. Chevalier Leslie Fleischer assumed his position as Vice Conseiller Gastronomique, succeeding Vice Conseiller Gastronomique Honoraire Mark Lewonowski after many years of service. Chevalier Christopher Wenstrom became a Vice Chargé de Missions in recognition for his sustained work supporting the Bailliage’s wine program and logistics operations.

The Confrères who transferred into the Bailliage of Greater Washington  marked the Chaîne’s international reach and professional depth. These included Dame de la Chaîne Nan Qin, a graduate student transferring from the Beijing Bailliage, and Maître Rôtisseur Kelvin Windham and Maître Rôtisseur Deneva Moore, both senior leaders in U.S. Army culinary operations. Chef Rôtisseur Carly Villanueva, who rose through the Chaîne’s Young Chefs competition, and who transferred from the Sarasota, Florida Bailliage was given a special welcome.

Transferring confreres Chevalier d’Honneur Karen Sasahara and Chevalier d’Honneur Michael Ratney, the former U.S. ambassadors to the Emirate of Kuwait and the Kingdom of Saudi Arabia respectively – demonstrating, more persuasively than any slogan, the Chaîne’s secret alchemy: the world can be rendered manageable, even intimate, by the civilized discipline and camaraderie of a well-run table – that a succession of postings and returns, of distant capitals and the stories carried back from them, can be rendered intelligible over dinner.

Finally, the Bailliage welcomed Associate confreres including Dame de la Chaîne Ishrat Rafi and Chevalier Alan Raynes of the Baltimore Bailliage, and Vice Echanson Sudha Srinivasan of the Métropolitain DMV Bailliage.

New, transferring, and associate confreres having been properly received, the evening advanced to awards. Bailli Judith Mazza presented Fortitude Pins to Dame de la Chaîne Elfreda Massie, Dame de la Chaîne Pam Fleischer, Vice Conseiller Gastronomique Les Fleischer, Vice Chargé de Presse Wesley Jefferies, and Maître Hôtelier Markus Platzer, honoring those whose advocacy has strengthened the Bailliage by sponsoring new members.

In unique recognition for his extraordinary efforts in organizing the Bailliage’s festive home-style Neapolitan dinner at Mamma’s Lena, Bailli Judith Mazza presented Chevalier Leonardo Vittori with a Special Thanks Award for his enthusiastic involvement and contributions.

The François Dionot Memorial Award was presented to Dame de la Chaîne Tierra Beard, recognizing the kind of work that is most visible only in its absence: steady, unshowy effort that sustains the Bailliage’s public face and keeps the machinery of events moving without friction. The award carries the name of François Dionot, remembered in the Chaîne not only for his offices as Vice Conseiller Culinaire Honoraire and Vice Conseiller Culinaire Provincial Honoraire, but for founding L’Academie de Cuisine in Washington, D.C., and for the exacting professional standard that institution came to represent.

Vice Chargé de Missions Chris Wenstrom was awarded the Chaîne Mondiale Medal of Honor for his careful stewardship of the wine cellar and the wine program, a quiet guardianship that keeps a Bailliage’s standards consistent from one table to the next and allows the evening’s pleasures to appear effortless.

The Chaîne Bronze Star of Excellence, the Bailliage’s highest and most distinguished annual honor, was awarded to Chevalier Robert Blanchard, recognizing decades of service, mentorship, and institutional contribution. Chevalier Robert Blanchard is one of those men whose influence is not located in formal titles or the bright limelight but in a long memory and an even longer address book: he has been present in more rooms that he will ever admit and more countries than could ever be recited before one’s Champagne lost its chill. He has the old gift of making ceremony seem natural and the habit of noticing a new face at the edge of a circle and, with an unstudied ease, bringing them in. Over the years, he and his late wife of cherished memory, Dame de la Chaîne Karen Blanchard, became quiet pillars of the Bailliage – the couple people cite when they speak about how they first discovered the Chaîne or why they stayed. It was a fitting tribute that the Bailliage’s highest annual honor went to a confrere who has quietly done so much for the Bailliage with discreet dignity and a deep sense of duty.

All inductees, awardees, and those receiving special recognition remained for a group photograph; then, with the last names called and the ribbons settled, the company moved into the Crystal Ballroom for dinner, where the evening shifted from ceremonial cadence to culinary expression and the camaraderie of the table.

The first course arrived as an overture in a bright register: citrus-cured Hamachi tartare with frisée, Asian pear, Spanish chorizo, red pepper coulis, chive oil, and lemon vinaigrette. There were two lines running at once with a clean marine delicacy on one staff and a percussive, paprika-smoked insistence from the chorizo and pepper on the other. A Château Carbonnieux Blanc from Pessac-Léognan entered as the disciplined countermelody. A blend of Sauvignon Blanc and Sémillon grapes shaped by the gravel and limestone of Graves in France, its acidity met the citrus where it was rather than fighting and its structure ensured the spice did not blur the Hamachi’s definition, while a restrained but resolved finish left bright high notes.

The second course arrived as a controlled adagio in richer timbre. A variation of Maine lobster, butter-poached lobster tail was arrayed alongside lobster ravioli with braised fennel and finished sauce Américaine. A dish that depended on proportion, its richness was held upright by technique and called for a wine that could sustain legato without turning soft or losing melody. A Domaine Bachelet’s Chassagne-Montrachet, its Chardonnay grapes shaped by the limestone and marl slopes of Burgundy’s Côte de Beaune, entered as accompaniment that lent structure and lift. Its breadth met butter and sauce without adding sweetness while its line of acidity held the ravioli and sauce Américaine from settling into heaviness. Braised fennel, with its aniseed nuance, found an answering overtime in the wine’s restrained profile.

            A strawberry violet sorbet served as the intermezzo. Strawberry provided a clean motif, and the violet added a faint aromatic ornament. Cleansing the palate the way a well-placed rest clears the ear, it prepared the room for the darker, heavier movements to follow.

            The third and main course served as the evening’s principal movement and the dinner’s triumphant crescendo: a lamb saddle stuffed with wild mushrooms accompanied by fondant potato, cumin-spiced baby carrots, and rosemary lamb jus. Lam and mushroom supplied baritone notes of earth and depth, the rosemary and cumin introduced aromatic tension, and the fondant potato held the center like a steady, reliable pedal. CVNE Rioja Reserva, a Tempranillo-based wine grown in Spain’s Haro region, gave the meal structure. Tannin gave the lamb and jus a frame while the acidity carried the weight of the fondant potato and mushroom stuffing. The wine’s long composed finish lifted the rosemary and cumin cleanly through a final cadence.

            Dessert arrived as a coda in a tropical register. Coconut mousse was served with pineapple confit and mango gelée alongside soursop sorbet and a banana ginger tuile that brought snap and spice. A Donnafugata’s Ben Ryé Passito di Pantelleria, made from sun-dried Zibibbo grown on Pantelleria’s windy volcanic ground in the island’s bush vine hollows that carried with it a concentrated sweetness with a steady line beneath it.

            As has been the long-standing custom of the Bailliage, an Induction Ceremony for the Société Mondiale du Vin, the Chaîne’s wine and spirits society, was conducted towards the end of the dinner. In a ceremony full of light, cheer, and colorful robes, Bailli Délégué Bertrand de Boutray, Bailli Judith Mazza, Vice Conseiller Gastronomique Leslie Fleischer inducted five new confreres: Chevalier David Thurston, Dame de la Chaîne Keiko Thurston, Chevalier Jason Seiler, Chevalier Larry Horwitz,Dame de la Chaîne Jeni Hansen. After the swearing of oaths – with much cheer – the officers, inductees, and attendees all raised one final glass of Pol Roger Brut Réserve as they saluted the new members of the Societe.

As the evening reached its final notes, Bailli Judith Mazza expressed her deep and abiding gratitude, appreciation, and astonishment to the Willard’s management team and culinary staff for once again delivering a masterclass in hospitality and culinary excellence. In a fitting close to another historic evening, the Willard’s Executive Chef, the newly inducted Maître Rôtisseur Gyo Santa, was presented with Chaîne ball cap to a warm and standing ovation from the room.

And then, as in a well-scored opera, the evening resolved by degrees rather than announcement. As the final cadence was reached and the last glasses were emptied and cleared, members and guests of the Bailliage of Washington D.C. exchanged final farewells and stepped out in the crisp winter night. If the music of the night carried with it a single theme, it was the old one the Bailliage plays without tiring: the old traditions of camaraderie of the table – across generations, across oceans, across continents, and across the centuries – made legible and relevant in 2025.