La Chaine Baillage New Brunswick traditionally holds its summer rotisserie event as a fundraiser for NBCC Culinary Program scholarships. This year, the event took place at the beginning of September, which could still be considered the end of summer.
However, Mother Nature added a touch of autumn to the mix, with heavy rain and gusty winds.
But that didn't dampen the spirits of members and guests who joined Carl Callewaert at his home in Shediac, in the enchanting setting of the bay of the same name. For the occasion, our host had erected a sturdy marquee on the back lawn of his residence to welcome the guests.
As participants looked on, we were able to witness the preparation of a magnificent sturgeon on the rotisserie, prepared in collaboration with our host and Master Sommelier of sake, Carl Callewaert, and our bailli Cornel Ceapa.
Cornel had also graciously donated this memorable piece of fish from his company Acadian Sturgeon and Caviar, in addition to his delicious wild caviar.
The thirty or so participants in the event had the chance to sample this feast and a few other tasty dishes that several people had carefully prepared.
Needless to say, all this goodness was also shared with equally delectable wines!
A magnum of Champagne Tribault was also sabered by the Bailli, much to the delight of the group present.
The proudest moment of all, however, was raising a handsome sum of money for bursaries for up-and-coming cooks at the Collège Communautaire du Nouveau-Brunswick in St-Andrews.
So much for combining usefulness with pleasure.
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