2018 Chapitre and Induction Dinner of the Chevaliers du Tastevin
Schuyler Meadows Club, Loudonville, NY, 6/9/2018

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held its 2018 Chapitre and Induction Dinner at Schuyler Meadows Club, in Loudonville, NY.

The hosts for this dinner were Tom and Ann Marie Marusak. They are members of the Schuyler Meadows Club.

The wines were from the chapter's cellar. 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, and in many cases more image.

The Venue

The Schuyler Meadows Club was founded in 1926 in Loudonville, NY. A group of local residents bought a local farm for the purpose of creating a club with an 18-hole golf course and tennis courts.

Amy and I were running late, so I was unable to get photos of the exterior this time. However, I took these photos in September of 2015 at a previous dinnner at the club. As you can see, the grounds and the clubhouse are quite lovely:

The Induction

This was the first Confrérie event for our brand new Grand Sénéchal Larry Teal. Larry, Paul Curtin (Grand Sénéchal of the Central NY Chapter), and our regional Délégué Général Ned Weihman presided over the induction of new Chevalier Adrian Chiota, as well as the elevation of Jared Shulman to Argentier, the elevation of John Fritze from Chevalier to Commandeur, and the recognition of Severn Goodwin as a new Chevalier. He was inducted during his recent visit to Clos Vougeot.

You can find a large collection of photos of the entire induction ceremony here.


The lovely menu cover, the menu, and the list of wines:
The part of Vanna White in the above photos was played by Larry Snavley.

Pre-Dinner Wines
Before the induction ceremonies, two wines were served with passed appetizers. Since we got there late, I did not taste them, but we have had them both before. Here is a previous note and photos for the 2015 Jean Baptiste Ponsot Rully Bas de Vauvry. There was also a non-vintage Nicolas Feuillatte Brut Reserve Champagne which is pleasant and refreshing. Really special was the wine used in the induction ceremony:

Ned Weihman, Délégué Général Nord-Est, has a few kind words about
retiring Grand Sénéchal Joel Hodes and our new Grand Sénéchal Larry Teal:

Tom Marusak tells us about the venue and our dinner:

Paul Curtin talks about the close relationship between his Central NY chapter and ours:

Amy catches the Fine Wine Geek in action:

First Course
Chablis Poached Eggs in Butter Sauce with Salmon Caviar, Country Pate, Sesame Toast & Radish Curls:

Second Course
Lobster & Scallop in Saffron broth with Chili Coulis, Sweet Peas, Potatoes & Cracked Pepper Whipped Cream:
Jared tells us about the Colin-Morey Rosé:

Third Course
Sous Vide Hudson Valley Duck with Cointreau Glaze, Pomegranate Molasses & Nasturtium Salad finished with Duck Skin Lardons & Brandied Duck Confit:

Larry chats with Joel and Bobby Mac who are visiting our table:

Fourth Course
Truffle Dusted Tenderloin Medallions with Pan Seared Foie Gras, Morels, Petit Squash & Sweet Potatoes:

Photos of the Tables

There was a bit of a time before the next course came out, so I went around and took photos of the people at each of the tables.

Fifth Course
French Cheese Plate:

Lemon & White Chocolate Soufflé with Macerated Berries, Pears, Almond Lace & Vanilla Bean Ice Cream:

George and Joel are standing. I have no idea why:

Tom introduces the Club Manager Michael Rezey:

Michael introduces Chef Kasia Menarich:

Michael introduces the rest of the staff:

Grand Sénéchal Larry presents Chef Kasia with a memento of our visit which includes the menu for the evening:

And now we do the La La song:

As we started to pack up, I realized I hadn't gotten a photo of Amy and me
all dressed up, so I asked Larry to take one. Then Keith got into the act.


Another terrific evening of wine, food, and friends.

Notes posted from CellarTracker.

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All original content © Ken Vastola