Confrérie de la Chaîne des Rôtisseurs

1835 Market Street, Suite 2710

Philadelphia, PA 19103

Dear Confréres et Consoeurs,

As Chaucer wrote (slightly modernized),

The drought of March hath pierced to the root

And bathed every vein in such liquor

Of which virtue engendered is the flowers-

Then long folk to go on pilgrimages.

So, pilgrims, on the first weekend of April, leave the noisy city and wend your way to the beautiful Brandywine Valley and visit the "engendered" flowers at the various duPont Gardens, at Winterthur, and at Hagley, where the duPont story begins at the garden, home and gunpowder yard.

Flowers are fine for the spirit, but we Chaine pilgrims, and probably Chaucer’s as well, demand heartier fare-fine food and wine. And for that we are drawn to the Hotel duPont. The Philadelphia Chaine returns to the Hotel duPont (after too long an absence) to welcome in the Spring in the renowned Green room-the two-and-a-half story oak-paneled elegant dining room, recently redecorated with gold and burgundy motifs. From its opening on January 15, 1913, the hotel rivaled Europe’s finest. Now renovated, the hotel blends Old World tradition with contemporary amenities. As always, impeccable service and uncompromising qualities are its hallmarks. No more so than in the room to which we shall repair for our evenings repast.

The executive Chef of the Hotel duPont Thomas Hannum, Green Room Chef Patrick D’Amico, and Pastry Chef Michelle Miller have prepared for us a truly grand dinner. After a reception with hors d’oeuvres and champagne, we move to our tables for the first course, a beautifully composed presentation of sea scallops and foie gras in a Port wine reduction matched with a Jaffurs Voignier 2001. This is followed by an uncommon fish course of amberjack paired with a Cakebread Chardonnay 2003. Butter-poached lobster with a champagne and tarragon essence follows, accompanied with a Louis Latour Chablis Premier Cru 2000. We then take a break with an intermezzo that is more than a palate cleanser, as you will see. We resume our dining journey with seared rabbit saddle with snap peas and snow pea shoots in truffle sauce partnered with a Sokol Blosser Pinot Noir 2001. (Those who desire an alternative to the rabbit should indicate on the return reservation form.) We conclude our main courses with a duo of Black Angus beef tenderloin and smoked beef in a Medeira demiglaze with roasted baby beets coupled with a Hanna Cabernet Sauvignon 2001, after which a plate of Stilton cheese and bacon "cake" with cress and fruit chutney will be served. With this, enjoy a superlative Graham’s 20 Year Tawny Port, which will also be poured with the dessert, chocolate Bergamont cream with almond nougatine.

For those deciding to stay at the hotel, and also to possibly take advantage of the opportunity to tour the magnificent gardens mentioned above, a special room rate of $179.00 is being offered by the hotel to all who have attended the dinner. The hotel has also included valet parking as part of the dinner price.

Come! Celebrate the spring in the Brandywine Valley with dinner in the Green Room in the splendid duPont Hotel.

Vive le Chaîne!

Peter Horty Vincent Pro

Dinner Chair Dinner Chair

The Hotel duPont

11^th and Market Streets Sunday, April 3, 2005

Wilmington, DE 19801 Reception: 5:30PM

800-441-9019 Dinner: 6:15PM

Member: ___________________________________________ $165

Spouse/Significant Other: ______________________________ $165

Guest: ______________________________________________$175

Daytime Phone: ___________________

E-Mail:___________________________________________

Request for alternate to rabbit course (please indicate amount)____________________