On December 2, The Cliffs Bailliage hosted its annual induction dinner, a stunning black tie affair held at The Cliffs at Mountain Park private club community in Travelers Rest, South Carolina. Now entering its third year, the Balliage welcomed eight new members into the chapter.
Keeping with The Cliffs Bailliage tradition of paying homage to renowned restaurants with its annual induction dinner, the 2018 banquet featured an exquisite menu inspired by the renowned Eleven Madison Park. After traveling to New York to gather inspiration from what many call the world’s best restaurant, seven of The Cliffs’ executive chefs prepared a course offering their own unique interpretation of Eleven Madison Park’s menu for the 2018 induction dinner. Each course featured a pairing hand-selected by Advanced Sommelier and Bailli Eric Cooperman.
“The Cliffs Bailliage induction dinner is the only event each year to bring together chefs from all seven of The Cliffs clubs,” said Cooperman. “This unique opportunity creates such a magical experience. It’s amazing to see our chefs’ camaraderie in the kitchen, all collaborating and plating each other’s dishes. This exhilarating energy is palpable in the dining room as the chefs present their course and our Bailliage members indulge in something truly exquisite.”
Bailli Provincial Tony Hirsch was also in attendance and appointed Cooperman Chambellan Provincial of the South Central Region.
The Cliffs at Mountain Park
December 2, 2018
Chef Scott Denomme:
Dry Aged Peking Duck with Toasted Coriander, Bruleed Mango, Micro Radish
Sous Vide Lobster Medallion & Caviar with Burnt Leeks, Chive Oil, Grapefruit Gelée
Venison Capriccio Cigar
Krug “Grande Cuvée” 166 Ème Édition, Brut, Champagne, France, MV
Chef Jerami Jones:
Roasted Cauliflower with Grapes, Almonds, Curry
Louis Jadot “Domaine Gagey” Bouzeron, Cote Chalonnaise, Burgundy, France, 2016
Chef Kevin Furmanek:
Sea Scallop Crudo with Cider Compressed Granny Smith Apples, Horseradish Foam, Toasted English Muffin & Scallop Butter
Trefethen Vineyards, Riesling, Oak Knoll District, Napa Valley, California, 2017
Chef Francis Turck:
“Forest Floor”
Porcini Espuma, Black Garlic Tuile, Shaved Winter Truffle, Cauliflower Gel
Pecchenino “Sirì d’Jermu” Dogliani Superiore, Piedmont, Italy, 2016
Chef Julius Kaiser:
Roasted Duck with Parsnip, Kumquat, Sour Apple, Local Honey
Mer Soleil “Reserve” Pinot Noir, Santa Lucia Highlands, Central Coast, California, 2017
Chef Shawn Creef:
Pink Peppercorn-Crusted Linz Chicago Ribeye with Bone Marrow Infused Turnip Purée, Radish Confit, Shaved Asparagus, Garlic Ghee Poached Shimeji Mushrooms, Bordelaise, Horseradish Foam
Col Solare, Cabernet Sauvignon, Red Mountain, Yakima Valley, Columbia Valley, Washington, 2014
Chef Joey Fazio:
“Flavors of Milk & Honey”
Madagascar Vanilla Panna Cotta with Oat Shortbread Crumble, Honey Crisp, Caramelized Milk, Honey Gelée, Dehydrated Milk Foam, Honey Almonds
Hennessy, Paradis Imperial, Cognac, France
