Chaine des Rotisseurs Atlantic City

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Renaissance - Induction Gala

About the Event

Step into a living painting and experience the most spectacular event of the year — our Annual Induction Gala, where fine dining, French artistry, and fellowship converge in one unforgettable evening.

IMPORTANT:

We will enforce a hard ticket cut-off of May 2. As much as we’d love to keep tickets open until the last minute, the logistics of final headcounts, 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.

Hosted at the exquisite Greate Bay Country Club in Somers Point, the night begins amidst nature’s own canvas: flowering gardens, a glistening lake, and a sweeping golf course that evokes the dreamlike beauty of a Monet landscape. As you sip from the top-shelf open bar (available all evening) during our alfresco cocktail hour, be transported by the romantic sounds of Violette, an extraordinary French singer from New York City whose voice feels lifted from the salons of Belle Époque Paris.

Click this link to play a video of Violette:
https://www.youtube.com/watch?v=8ypYj87OUSc

Her all-French repertoire will set the tone for a night inspired by the timeless elegance of Impressionist masters — think the luminous brushstrokes of Monet, the joyful gatherings of Renoir, the bold forms of Cézanne — each echoed in the evening’s sights, sounds, and flavors.

Following the cocktail hour, we move indoors for the official induction ceremony — the heart of our tradition — as we proudly welcome our newest members into the Chaîne des Rôtisseurs. It’s a moment of pageantry, honor, and joy.

Then, prepare to indulge in a culinary masterpiece: an exquisite multi-course dinner created by the chef as a tribute to French innovation and finesse. Every dish will be a brushstroke on your palate — thoughtfully plated, creatively imagined, and elevated to art.

SPECIAL GIFT for early registrants:

To honor the spirit of the evening, the first 15 ticket purchases (singles or couples) will receive a stunning French Impressionist art canvas — a beautiful, ready-to-hang piece inspired by the very artists who shaped this evening’s theme. There will also be exciting giveaways and elegant surprises throughout the night.

This is not just a gala. It is an immersive celebration of art, culture, tradition, and taste — a night where Renoir meets rosé, Monet meets martinis, and you become part of the masterpiece.

Sponsorships

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

1 x $300 to support Pins

4x $300 to enhance the Entertainment

1 x $300 for professional Photography
2 x $250 for Ice Sculpture

3 x $300 to sponsor the Wine for a Course

3 x $200 for Decor

5 x $75 for Professional Printing

These contributions will help us continue to elevate the extraordinary experiences that make our society so unique. Please know that any support you choose to offer is greatly appreciated and not expected. Your participation and enjoyment remain the heart of what we do!

This is your invitation to a night of beauty, brilliance, and belonging.

Reserve your place now — because this will be a night that lingers like your favorite painting.

Event Details:

• Date: May 9, 2025

• Location: Greate Bay Country Club

• Time: 6PM

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

IMPORTANT FOR SEATING PLAN: PLEASE ADD THE NAMES OF YOUR GUESTS IN THE COMMENTS SECTION BELOW.

IMPORTANT:

Vive La Chaine!

Dina Guzzardo

Event Schedule

Hors d'oeuvres

Œuf Mimosa à la Truffe

Huile de truffe blanche, moutarde de Dijon, échalote croustillante, ciboulette

Truffled Deviled Egg

White truffle oil, Dijon, crispy shallot, chive

Verrine de Soupe Froide de Petits Pois

Crème à la menthe, éclats de prosciutto, servie en demitasse ou en verrine

Chilled Spring Pea Soup Shooter

Mint crème, prosciutto crumble, served in demitasse or glass

Blinis de Pomme de Terre avec Crème Fraîche & Œufs de Truite

Blinis chauds, zeste de citron, œufs de truite (ou caviar)

Potato Blini with Crème Fraîche & Trout Roe

Warm blini, lemon zest, roe (or caviar)

Cannoli de Tartare de Thon

Thon au sésame et yuzu, dressé dans une coquille de wonton frit

Tuna Tartare Cannoli

Sesame-yuzu tuna, piped into fried wonton shell

Bouchée de Poitrine de Porc Croustillante

Laquée et présentée sur brochette, finie avec gelée de pomme ou graines de moutarde marinées

Crispy Pork Belly Bite

Glazed & skewered, finished with apple gel or pickled mustard seed

Palmier à l’Oignon Caramélisé & Fromage de Chèvre

Feuilleté en spirale, confit d’oignon riche, chèvre crémeux, fleur de sel

Caramelized Onion & Goat Cheese Palmier

Puff pastry swirl, rich onion jam, creamy chèvre, flaky salt

Madeleine de Maïs au Beurre Noisette & Thym (chaude)

Petit gâteau salé, délicat et moelleux, parfumé au zeste de citron ou au fromage

Corn Madeleine with Brown Butter & Thyme (warm)

Savory mini cake, delicate and springy, kissed with lemon zest or cheese

Premier Service

Choux au thym et poivre concassé
Marmelade d’oignon caramélisé au Cognac, croustillant de Gruyère

Accompagné de sphères de consommé de bœuf enrichi à la moelle osseuse

Thyme & cracked pepper choux
Cognac-caramelized onion marmalade, Gruyère crisp

Accompanied by bone marrow-enriched beef consommé spheres

Premier Service Wine Paring

2022 Roc de L'Abbaye Pouilly-Fume

Deuxième Service

Noix de Saint-Jacques poêlée sur mousse de moules
queue de homard glacée au beurre, mousse safran-champagne, touches de fenouil, échalote marinée, micro shiso

Seared Scallop over Mussel Mousse
Butter-glazed lobster tail, saffron-champagne foam, fennel accents, pickled shallot, micro shiso

Deuxième Service Wine Pairing

2022 Chateau de Pierreclos St. Veran au Grand Bussiere

Troisième Service

Contre-filet de Bœuf Vieilli à la Bordelaise

Pommes Anna en pièce, mini poireaux rôtis, graines de moutarde marinées

Sauce Bordelaise à la moelle osseuse

Dry-Aged NY Strip à la Bordelaise

Pommes Anna coin, roasted baby leek, pickled mustard seed

Bone marrow Bordelaise

Troisième Service Wine Pairing

2010 Château Soutard – Saint-Émilion Grand Cru Classé

Dernier Service

Dôme au chocolat, truffe ganache, noisette confite, gelée de cerise

Flambé à table avec un alcool brûlé

Granité au café pour finir

Chocolate Dome Ganache Truffle, Candied Hazelnut, Cherry Gel

Flamed table-side with brûléed liquor

Espresso granita to finish

Dernier Service Wine Pairing

2010 Chateau Sigalas Rabaud Sauternes

Featuring Executive Chef Dan Luber

We are thrilled to present Executive Chef Dan Luber, whose talent and creativity are redefining modern dining. Chef Dan is known for his innovative techniques, elegant flavor pairings, and an unwavering commitment to culinary excellence. With a refined, ingredient-driven approach, he brings a fresh, elevated style to every dish he creates.

Chef Dan’s passion for precision, bold flavors, and artistic presentation ensures that every course is not just a meal, but a true experience. His reputation for delivering thoughtful, beautifully executed cuisine makes him an exciting force in today’s culinary scene—and a perfect match for our event.

Prepare to be impressed.

Guest Attending

Name
Janice A. Gallagher +1
Margaret LaManna +1
Larry Weitzner +1
Susan D’Alessandro +1
Mila McDonough
Frederick J. Kneble +1
Ted Lippman +1
Michael Gebhard +1
GEORGE KYRTATAS +1
LaRissa Renee Cronick
Aaron Cohen +1
Peter Caporilli +5
Craig S. Glick +1
Luis Guzman +2
Diane and Patrick McKoy +1
Vince DeGiaimo +1
Tammy Perger +1
Lloyd D. Levenson +1

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