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Induction Dinner (for several new members joining our Bailliage) on January 20th -- at the gorgeous “members-only” Peninsula Golf & Country Club, thanks to the sponsorship by members Ron and Marilynne Bachli. For those of you who attended our Induction dinners at the Green Hills Country Club, you will remember the wonderful cuisine prepared there for us by our Hillsborough professional member Chef David Sidoti; he has moved to the Peninsula Golf and Country Club and he will be preparing another fabulous Induction dinner for us, there.
AGENDA
5:30 PM Reception
6:15 PM Induction Ceremony
6:45 PM Dinner
The Venue
The Peninsula Golf & Country Club was founded as The Beresford Country Club on December 7, 1911. The Clubhouse was renovated since our last event there, twelve years ago, and reopened in May 2017, just a few weeks from its first opening 103 years before. It is a beautiful venue well-suited to a Chaine Induction event. After its reopening five years ago it became the professional “home” of our very own Professional Member, Chef David Sidoti, who has regaled us at two prior Induction Dinner events at another venue; we are now “following him” here for this event.
One of our Bailliage members has graciously facilitated our ability to access this private-members-only venue for our annual Induction event.
The Chef
Born and raised in Upstate N.Y., David has been associated with the Hospitality and Restaurant Business since 1976. After completing intense externships at both the Marriott Marquis and the Union Square Café in New York City, David graduated from the Culinary Institute of America in 1986, where he was awarded the Thomas J. Keating most likely to succeed award.
He was part Owner and Executive Chef of Floralia’s Restaurant in Richmond Virginia, and Chef David received a three out of four star rating. Executive Chef Sidoti has worked at four premier Platinum Donald Ross Country Clubs; The Oak Hill CC, The Country Club of Rochester, The Country Club of Virginia and The Peninsula Golf & Country Club. David also led the culinary department at the Mountain Winery in Saratoga California, which was voted best Venue in the Country for 2009 and 2012.
In between Country Club’s, David operated the very prestigious St. Francis Yacht Club in San Francisco, one of the largest and finest Yacht Clubs in the country, and most recently he was Executive Chef at the Green Hills Country Club.
Chef David has been an active member in Le Chaîne des Rôtisseurs and a member of the Hillsborough Bailliage, as well as a member of The Gastronome Club of San Francisco and The American Culinary Institute.
He has been a board member of The Chefs Association of the Pacific Coast and he hosted the 2002 Antoine Caréme Dinner in both 2003 and 2005 Chef of the Year Dinners. Chef Sidoti was nominated Chef of the Year in 2004, 2005. In 2006, Chef Sidoti has been awarded both the very prestigious Antonin Caréme and Chef of the Year Awards. He has been awarded Club Managers Association of America “Best of Show and two years running “Best of Category” in the International Idea Fair.
David’s strength is his ability to listen, lead and communicate with Management, Culinary and Service Staff. Therefore, delivering valuable, simplistic, elegant and consistent cuisine with impeccable service. Ensuring a memorable dining experience.
MENU
Passed Bites
Grape Vine Smoked Duck Breast
Buttered Brioche Toast, Lingonberry Jam
Smoked Salmon Potato Cake
Crème Fraiche, Hackleback Caviar
Lobster Bisque Soup Sip
Michel Arnould Reserve Grand Cru Champagne NV
2022 Frank Family Chardonnay Carneros
Dinner Menu
Dungeness Crab Melt
Warmed Crabmeat over Gruyere Brioche
Micro Green Salad, Blistered Tomato
2022 Duckhorn Sauvignon Blanc, North Coast
Intermezzo
Tangerine Sorbet Shave Lemon Jicama, Mandarin & Lychee
Second
Squash Mash with Roasted Duck Breast
Brown Butter Poultry Velouté
2022 Flowers Pinot Noir, Sonoma Coast
Main
Roasted Loin of Lamb
Sliced Loin with Red Wine Demi, Yucca Croquette, Potato Crisp
Maitake Mushroom and Brussels
2019 Hall Cabernet Sauvignon, Napa Valley
Dessert
Pear Melba
Spiced Poached Pear, Graham Cracker Butter Crust
Vanilla Gelato, Blackberry Old Vine Zinfandel Sauce,
Chocolate Florentine
ATTENDEES
Ron Bachli / Chevalier, Host
Marilynne Bachli / Guest and Host
Carole Bagley / Dame de la Chaîne
Ann Eckersdorf / Guest
Bruce Bastl / Vice Echanson Hillsborough
Patricia Bastl / Guest
Barbara Bessey / Vice Chargé de Missions Membership
Christine Dowd / Guest
Jerry Dowd / Chevalier
Peggy Dozier / Dame de la Chaîne
Ron Fenolio / Echanson Provincial - Pacific Northwest Region
Julia Anne Murray / Guest
Stan Gogol / Officier
Lois Gogol / Bailli Honoraire, Chargée de Presse Provincial Hon
Melissa Guyre / Dame de la Chaîne
Mary Komatsu / Guest
Olivia Wong / Guest
Claudia Natasia / Guest
Debbie Harriman / Inductee
Ward Harriman / Guest
Michael Kalkstein / Bailli
Susan English / Vice Chargée de Presse Honoraire
James Kirwan / Inductee
Joanne Kirwan / Guest
Sydene Kober / Inductee
Roger Schwab / Guest
Lars Lenck / Officier
Mary Lenck / Dame de la Chaîne, Wessex Bailliage England
Darrell Monda / Chevalier
Stephen Eckstone / Vice Echanson Honoraire SiVly
Jeremy Roy / Chevalier
Michelle Roy / Dame de la Chaîne
Claudia Smay / Vice Conseiller Gastronomique, Commandeur
Dennis Swanson / Vice Chargé de Missions
Sally Swanson / VC-Argentier Silicon Valley
Jeanne Underwood / Dame de la Chaîne
Yuliya Voroninskaya / Dame de la Chaîne
Chris Compton / Chevalier Silicon Valley
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