New Member Induction Dinner, November 11th


Our Annual Induction Dinner on Sunday, November 11, 2012 at The Mansion on Turtle Creek.  This special evening will being at 6:30 PM with a reception followed by our annual induction ceremony and dinner at 7:30 PM to be conducted by Bailli-Provincial Rufus Cressend of New Orleans.  Dress for the evening is black tie with ribbons.

Dinner Presidents Buzz Stetler and Chris Phipps with Gastronomique Kevin Kia have been working with Chef Bruno Davaillon to create an imaginative and exquisitely presented meal for us to enjoy.  Each course will be thoughtfully paired with extraordinary wines for our dining pleasure.

We are pleased to have eight new inductees this year, namely Brian Adams, Kirby Allison, Sidney Gicheru, Christopher Knowles, Kaylyn Montgomery, Chris Phipps, Marilyn Wessel and Darren Whittemore.  Maurice Wessel, husband of Marilyn, will also join our baillage but will be inducted in New Orleans later this year.  Four new members will be inducted in to the Société Mondiale du Vin:  Kirby Allison, Patricia Dean Boswell McCall, Marilyn Wessell and Darren Whittemore.

The cost of the evening is $185.00 per person.  The seating is limited and the maximum number of attendees will be 60 so I encourage you to reserve as soon as possible.  Guests are welcome and this occasion is an excellent way to introduce new candidates to our organization.  A reservation form is available from Janet Love ( or 214-530-5232) for your convenience, or just register and pay online (button at top of page).  Your payment will be your reservation which must be received by November 5. 

We look forward to seeing each of you at this special event as we celebrate the Chaine tradition and welcome our new members. 





Stuffed gougere, shitake, goat cheese

Cured Salmon, cucumber, pickled beet

Doquet Blanc de Blancs Grand Cru NV


1st Course

French Riviera Bouillabaisse, caramelized fennel,

 black olive crostini

Marc Morey Chassagne Montrachet Blanchots 2009


2nd Course

Crispy beef tongue, frisee salad, potato, truffle puree,

dry prosciutto

Les Cailloux Chateauneuf du Pape 2005


3rd Course

Pheasant Breast and confit, charred eggplant, baby turnip,

Mitsutake mushroom, foie gras-miso sauce

Chateau Pavie Macquin St Emilion 1999


Cheese Course

Artisanal Cheeses, Country breads,


Diatom Chardonnay Hamon 2011



Fall apple composition and texture,

Panacotta ice cream

Trimbach Gewurztraminer Vendange Tardive 2001