Santa Barbara Chapter of the Confrérie de la Chaîne des Rôtisseurs
The Santa Barbara/Ojai Bailliage de la Chaine des Rotisseurs, is a gastronomy and culinary organization dedicated to the promotion and enjoyment of the culinary arts, oenology and camaraderie.
Our chapter was formed in 1986 and we have an active group of members who share a passion for the pleasures of the table. Our calendar sharing arrangement with the Santa Ynez Bailliage allows us to offer our members the availability to participate in 4-6 “Chainetastic” events per years including fine dining, events at exquisite private homes, local wineries, bring your own wine and intimate dining events. Our events take place in Malibu, Ventura and Santa Barbara counties. Membership is by invitation only.
Our chapter strives to maintain a close relationship with fine dining culinary and wine professionals in our geographical area, some of whom are members. We are fortunate to be located in proximity to Santa Barbara County and the Central Coast of California which contain some of the finest grape growing and wine producing areas in the world.
Members from other Bailliages are always welcome to join us for our local events so we can all share the camaraderie which only the Chaine des Rotisseurs can offer. We openly welcome new members who wish to share in the special and unique culinary experiences which we provide.
Chaîne Santa Barbara Highlights
November, 2017-Joint Induction Event at La Cumbre Country Club in Santa Barbara, California. The country club is set on a summit in the hills of Santa Barbara, aka the American Riviera, by the ocean with views of the Santa Ynez mountains. Members and guests arrived around dusk and were served Cava with Spanish Tapas. Then, our induction ceremony took place with Brooks Firestone, Bailli Delegue des Esats-Unis. Hon. at the helm. Brooks made the ceremony fun and he and his wife Kate lead the group in song utilizing the ͞Vintners, Cooks and Company͟ refrain with their own chorus. The theme of the dinner continued with delicious food and good wine, expertly prepared and served by the staff at the club directed by Michael Amador, as we travelled to Italy, France, touched back in the U.S. and then Germany with a delightful apple strudel. Friendship and harmony at the table was overflowing and a good time was had by all. The event was joint between the Santa Barbara/Ojai bailliage and Santa Ynez bailliage.
May, 2017– Event at Midtown Delicatesan in Ventura featuring Samuel Smith Beer, older vintages of fine wine and accompanied by a middle-eastern buffet
Event at private estate including a newly remodeled home, with panoramic and commanding views of the Ojai Valley and beyond. Our caterer was Jeri Oshima of Four Worlds Catering. Chef Oshima, with our direction, prepared an outstanding menu with sustainable and local ingredients which was accompanied with wines paired for each course. The winemaker at Ojai Vineyards, Fabien Castel, was our Sommelier and he presented the unique local and French wines that paired with the dishes in an exquisite fashion.
Joint induction dinner at Stella Mare restaurant in Santa Barbara. Stella Mare is a French Bistro in a unique setting with a glass atrium with views of a bird refuge.
A Sampling of other events in the past: A Hawaiian Luau at a private home in the hills of the Conejo Valley with outstanding views including a Tahitian dance troupe performing at Sunset; a New Orleans theme dinner at the Reagan National Library by the Berlin Wall; a dinner at a local Mediterranean restaurant featuring hand picked wines that were paired with the exquisite dishes; dinners at the Tower Club in Oxnard which provided an exquisite setting with night views of Ventura County; olive tasting at an olive shop in Ventura followed by dinner with hand picked wines at local restaurant; holiday dinners at Bacara Resort in Santa Barbara in the wine cellar; intimate dinner at the famed Saddle Peak lodge in Calabasas; gala dinners at the Four Seasons resort in Santa Barbara.
History of the Chaîne des Rôtisseurs
It was in the year 1248, under Saint Louis, King of France, that the Guild of Rôtisseurs was formed. Originally limited to roasters of geese (“Ayeurs”), the Guild expanded in scope and in numbers, and in 1610 it received the present coat of arms by royal warrant. (Note the crossed broches, or turning spits, on this seal. A symbolic broche is used during the Chaîne’s induction ceremony for new members and elevation in rank of deserving members). One of the most prosperous of the Guilds, La Chaîne comprised many members who were attached to the noblest of families of France. This proved less advantageous during the French Revolution, for along with most other Guilds, La Chaîne suffered significant loss of membership and was dissolved. Gastronomically speaking, 160 uneventful years passed until the revival of La Chaîne in 1950. Following recovery from World War II, three gastronomes and two professionals joined in Paris with a common goal – to restore the pride in culinary excellence which had been lost during a period of wartime shortages. In that year La Confrèrie de la Chaîne des Rôtisseurs was officially incorporated, and the seal and coat of arms of the predecessor Guild were restored by Act of the French Government.
The Chaine Today
Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. Tens of Thousands of people have participated in Chaine events annually in its activities throughout the world with 6,000 members in the USA alone. Bailliages (Chapters) in more than 80 countries coordinate their programs through La Chaîne’s international headquarters in Paris. In the United States, La Chaîne has approximately 130 local chapters. The National office is located in Madison, New Jersey on the Farleigh Dickinson University Campus. Underlying La Chaîne’s growth is the organization’s sense of purpose. A key criterion which distinguishes La Chaîne from other organizations involved in wine or food is the interrelation between amateur and professional. In La Chaîne we strive for balanced membership representing professionals involved in food preparation, service in hotels, private clubs and restaurants; wine, food and equipment suppliers and world- renowned lecturers, writers and critics, as well as knowledgeable laymen who, due to their interest in learning and/or well-traveled backgrounds, are in a position to enjoy the pleasures engendered by good cuisine, good wine and good company.
National Competitions & Further Learning
Visit our national website for competitions or more general information.