Burgundy Dinner with the Chevaliers du Tastevin
Table Six in the Kemble Inn, Lenox, MA, 11/19/2017

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Table Six Restaurant, which is in The Kemble Inn, 2 Kemble Street, Lenox, MA.

The hosts for this dinner were Paul Provost, Kitty Dougherty, and Jim Nejaime. I sat with my guests, Marc and Jennifer DiBella, and fellow Chevalier Maria Lull and her guests, Christie and Tom Ellis.

The wines were from the chapter's cellar unless otherwise stated. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Click on any image with a border for a larger view of that image.

The Kemble Inn is a lovely historic inn just off Walker Street near the center of Lenox, MA.

Before Dinner

There was also a non-vintage Nicolas Feuillatte Brut Reserve Champagne which I did not try.

Gathering in the parlor before dinner:

Jennifer and Marc chat with John Sprague:



Grand Sénéchal Joel Hodes encourages everyone to sit down to dinner.

And they do!

First Course
Steak Tartare (steak, capers, anchovies, Dijon mustard).

Second Course
Cioppino (seafood stew in a hearty tomato broth).

Joel visits with Tom Ellis:

Third Course
Cornish Hen over Quinoa, Thyme, Grapes, & Walnuts.

Around our table: Christie and Tom Ellis, Marc and Jennifer DiBella, and fellow Chevalier Maria Lull:

Fourth Course
Beef Tenderloin in Demi-Glace over Romanesco Purée.

The dinner wines:

Reverse Apple Pie made with local apples. Too sweet to go with the Sauternes.
Neal’s Yard Dairy Aged English Montgomery’s Cheddar. Amazing cheese and perfect with the Guiraud.

Table Two: Co-host Jim Nejaime is acknowledged:

Co-hosts Kitty Dougherty (center) and Paul Provost (partially hidden) are acknowledged:

Joel asks the staff to come out and take a bow:

Chef Adrian Bennett receives Joel's praise and our applause:

Chef Adrian Bennett introduces his kitchen staff. Pretty impressive that three guys did all this cooking:

General Manager Aliki Serras introduces the waitstaff including Maître D' Sasha Basasau:

Joel gives the staff a memento of our visit which includes the menu for the evening:

And now we do the La La song:


A lovely evening all around. The food, the wines, and the company were very, very good.

Notes posted from CellarTracker.




All original content © Ken Vastola