Chaine des Rotisseurs Atlantic City

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About the Event

Please join us for our annual Chaine des Rotisseurs holiday celebration at the historic Smithville Inn. This will be an unforgettable night filled with festive spirit, exquisite cuisine, and seasonal magic. This event promises to be a remarkable evening of fellowship, flavor, and holiday joy.

Event Details:

• Date: Tuesday December 9, 2025

• Price: $195

• Location: Smithville Inn, Smithville

• Time: 6:00 PM
• Dress: Festive with Chaine Decorations

Upon arrival, prepare to be swept into a scene straight out of a storybook. The historic Smithville Village comes alive with twinkling lights, festive music, and timeless charm — a magical setting that feels like stepping into a Norman Rockwell painting. All around, brilliantly lit trees dance across the lake in perfect harmony with holiday music, reflecting a spectacle of light and joy you simply have to see to believe.

If you’ve never experienced Historic Smithville, you’re in for something truly special. This beloved landmark — filled with cobblestone paths, old-world architecture, and the warmth of a traditional village — will surround our celebration with a spirit of nostalgia, community, and wonder.

Our evening begins with a festive cocktail hour, followed by an elegant sit-down dinner curated especially for this occasion. Throughout the night, guests will enjoy live entertainment, delightful surprises, and heartwarming touches that capture the very essence of the holiday season.

Join us for a night designed to spark joy, connection, and celebration, set against one of the most picturesque backdrops in New Jersey — where tradition meets magic, and every moment glows a little brighter.

Sponsorships

While sponsorship is entirely voluntary and not at all expected, I wanted to share a few opportunities for those who wish to spread some cheer at the event:

1 x $300 to support Pins
4x $300 to enhance the Entertainment
1 x $300 for professional Photography
5 x $300 to sponsor the Wine for a Course
4 x $100 for Decor
2 x $75 for Professional Printing

Event Details:

• Date: Tuesday December 9, 2025

• Price: $195

• Location: Smithville Inn, Smithville

• Time: 6:00 PM
• Dress: Festive with Chaine Decorations

** IMPORTANT FOR THE SEATING PLAN:
To save on last minute followups - PLEASE SCROLL DOWN ADD THE NAMES OF YOUR GUESTS IN THE COMMENTS SECTION BELOW.

We will enforce a hard ticket cut-off of December 5. As much as we’d love to keep tickets open until the last minute, the logistics of final headcount, seating charts, table cards, and printed materials make it impossible. Once the deadline passes, we won’t be able to accommodate any more guests—no exceptions.

Thank you for your continued support and dedication to making our events so special.

Vive La Chaine!

Dina Guzzardo
Bailli Atlantic City

Event Schedule

Cocktail Hour - Passed Hors d’Oeuvres

An exquisite medley of handcrafted bites to awaken the palate:

Baby Lamb Chops – Perfectly seasoned and grilled to tender perfection, each chop bursts with savory richness — a show-stopping bite of elegance.
Miniature Crab Cakes – Crisp on the outside, delicate within, these golden cakes are filled with sweet lump crabmeat and kissed with a hint of spice.
Jumbo Scallops Wrapped in Nueske’s Bacon – Sweet, buttery scallops embraced by smoky, applewood-cured bacon — an irresistible contrast of flavor and texture.
Blueberry Brie Flatbread – A luscious pairing of creamy brie, ripe blueberries, and a whisper of honey atop crisp artisan flatbread — sweet, savory, and sophisticated.

Raw Bar Station

A lavish display of oceanic treasures — freshly shucked oysters, chilled shrimp, and seasonal shellfish — served on a bed of ice with bright mignonettes, tangy cocktail sauces, and citrus wedges. A refreshing and indulgent tribute to the sea.

Charcuterie Station

A stunning, chef-curated charcuterie display featuring artisanal cheeses, hand-crafted cured meats, seasonal fruits, gourmet crackers, and elegant accompaniments arranged as an edible work of art.

Reception & Cocktail Hour - 2016 Melsheimer Reiler Mullay-Hofberg Riesling Sekt Brut – Mosel, Germany

Traditional-method sparkling Riesling aged 43 months on the lees, offering fine mousse and notes of pear, cassis, lemon zest, and slate minerality. A perfect match for oysters, shrimp, crab cakes, and bacon-wrapped scallops — bracing acidity and minerality refresh the palate between rich bites. Character: Bright, refined, Champagne-like structure with Mosel precision.

First Course: Burrata and Butternut Squash Salad

A celebration of texture and flavor: silky burrata cheese and fig jam nestled atop fresh arugula, adorned with jewel-like sundried cherries, honey glaze and candied pecans, all brought together by a velvety, house-made vinaigrette — a dressing so divine, it might just steal the show.

First Course – 2021 Weingut Günther Steinmetz Neumagener Rosengärtchen “Am Fels” Riesling – Mosel, Germany 93 points Mosel Fine Wines

A dry, slate-driven Riesling balancing ripe stone fruit, citrus, and saline minerality. The acidity and minerality cut through the burrata’s creaminess and echo the sweetness of squash, fig jam, and candied pecans. Character: Elegant and textural — a modern Mosel that plays beautifully with sweet–savory contrasts.

Second Course: Chef’s Award-Winning Lobster Gumbo

An unforgettable creation from a chef whose signature gumbo has earned critical acclaim. This soul-warming bowl layers succulent lobster, slow-simmered aromatics, and a rich, spiced broth, creating a symphony of coastal comfort and Southern flair. Deep, complex, and absolutely out of this world.

Second Course – 2021 Peake Ranch Chardonnay “Sierra Madre Vineyard” – Santa Maria Valley, California 95 points Galloni/Vinous

A coastal Chardonnay combining lemon curd, hazelnut, and sea-salt caramel with Santa Maria’s signature freshness. Rich enough to match the gumbo’s buttery depth and spice, yet lifted by vibrant acidity and minerality. Character: Polished California Chardonnay with Burgundian grace.

Entrée: Snake River Farms Prime Rib Cap

Indulge in an extraordinary cut of Snake River Farms prime rib—rich, marbled, and slow-roasted to buttery perfection. Each slice is crowned with a bold atomic horseradish cream that delivers the perfect whisper of heat, balanced by a velvety French onion just simmered to deep, caramelized complexity.

Served alongside a delicate Belle Paise popover, airy and golden, ready to soak up every decadent drop. A silken cauliflower purée adds a modern, elegant touch, while a medley of roasted root vegetables brings rustic sweetness and color to the plate.

Entrée – 2008 Château Pontet-Canet – Pauillac, Bordeaux, France 96 points Robert Parker

2008 Château Pontet-Canet – Pauillac, Bordeaux, France 96 points Robert Parker

Mature Pauillac with layers of blackcurrant, graphite, cedar, and tobacco leaf. Silky tannins and earthy finesse pair seamlessly with the beef’s richness. Character: Elegant, structured, and deeply savory — a Left Bank classic at its peak.

2018 Neal Family Cabernet Sauvignon – Napa Valley, California

Dark fruit, cocoa, and mountain spice framed by supple tannins and freshness. Character: Powerful yet poised — a modern Napa Cab that harmonizes beautifully with the Pontet-Canet, offering a transatlantic dialogue in Cabernet Sauvignon.

Dessert: Eggnog Cheesecake

A decadent finale to a remarkable meal. Silky eggnog purée blended into a rich cream cheese base, delicately spiced and nestled on a buttery graham crust, then finished with a cloud of whipped cream — the essence of the holiday in every forkful.

Dessert – 2009 Château Guiraud – Sauternes, Bordeaux, France 97 Points Vinous

A luminous Premier Cru Sauternes bursting with apricot, orange peel, honeycomb, and toasted almond, underpinned by vivid acidity. The honeyed fruit and saffron spice mirror the eggnog’s vanilla and nutmeg, while its brightness keeps the finish lively. Character: Golden, luxurious, and endlessly refined — the perfect finale.

Meet The Chef - Chef Philip Gormley

Chef Philip is a longtime resident of the Smithville area. He developed his passion at a young age and pursued the profession through Vo-tech and the ACCC program. Throughout his career he has trained with many accomplished chefs and opened restaurants for Bonefish grill and Harrahs resort as well as operated the award winning Waterfront Buffet. Philip has been Executive Chef of the Smithville Inn for 8 years and has helped continue perennial success. He also enjoys traveling to culinary hotbeds such as Italy, Spain, and Mexico. Chef Philip is supported by his wife and three children Elijah, Joshua, and Summer.

Guest Attending

Name
Richard Albuquerque +1
Mrs. Kathy Heery +1
Jacqueline Weitzner +1
Sheila Shingles +1
Janice A. Gallagher +1
Lisa K. Johnson +1
Diane and Patrick McKoy +1
Lloyd D. Levenson +1
Barbara Ann Gomes +1
Ted Lippman +1
Scott Strenger MD +1
Christopher Lucasti +1
Craig S. Glick +1
Frederick J. Kneble +1
Andrea Moss
Jason Price +1
Peter Caporilli +2

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