TriangleChaine87

Triangle Bailliage | 2026-27 Season

Dear Members of the Triangle Bailliage and Friends of the Chaîne,

As our 2026–27 Triangle Chaîne season gets underway, it seems especially fitting that our first journey takes us back to a place woven into the history of our Bailliage.

Every great odyssey has a beginning. For the Triangle Chaîne, The Angus Barn is part of ours.

It is with great pleasure that we invite you to join us on Sunday, September 27, 2026, at 4:30 PM as we return to one of the Triangle Bailliage’s original professional member establishments for a very special evening in the legendary W**e Cellar at The Angus Barn.

The relationship between The Triangle Bailliage of La Confrérie de la Chaîne des Rôtisseurs and The Angus Barn reaches back to the earliest days of our chapter. With notable members including Maître de Table Restaurateur Van Eure, Vice Conseiller Culinaire Honoraire Walter Royal, and Vice Echanson Henk Schuitemaker helping shape that history, a return to The Angus Barn is always something special.

And as we begin a new season together, we are adding a little mythology to the journey.

Inspired by the spirit of The Odyssey, we invite you to come dressed as your favorite Greek god, goddess, hero, or mythological character and join us for an evening of exceptional food, extraordinary w**e, fellowship, and a return to our roots.

AN ODYSSEY AT THE ANGUS BARN
Sunday, September 27, 2026 | 4:30 PM
The W**e Cellar at The Angus Barn
Raleigh, North Carolina

Dress is Mythos with Ribbon

Cost
Members are $230
Guest of the Chaîne are $245

What better way to begin a new season than by returning to where part of our own story began?

Tickets can be purchased below.

Looking Ahead: Our 2026–27 Calendar
Our odyssey does not end at The Angus Barn. We have an exciting season ahead, with familiar favorites, new experiences, and the return of a Triangle Chaîne tradition we have missed: traveling together.

November 8, 2026 | Bodega, Wake Forest
Chef Serge Falcoz-Vigne
A special return to the table with Chef Serge and a nod to the memorable Saint Jacques days.

February 2027 | Mondial
We are planning a special Mondial event at a local distillery, bringing together w**e, spirits, and the fellowship that makes our Mondial gatherings so much fun. Details to come.

April 4, 2027 | Second Empire, Raleigh
Chef Daniel Schurr
An evening at one of Raleigh’s most celebrated dining institutions.

June 3–6, 2027 | Myrtle Beach, South Carolina
Jeunes Chefs Rôtisseurs Competition Weekend
And perhaps most excitingly, we are bringing back the Chaîne travel weekend.

We will travel together to Myrtle Beach for the Jeunes Chefs Rôtisseurs competition, where talented young chefs are challenged with a surprise market basket and just 4½ hours to create and execute a three-course menu before a panel of professional judges.

The weekend will give us an opportunity not only to experience this remarkable competition, but also to enjoy the culinary community, camaraderie, and sense of adventure that made our past Chaîne travel weekends so memorable.

There is much more to come, but for now, we begin where every good odyssey should: together, around the table.

We hope you will join us at The Angus Barn as we raise a glass to our history, our friendships, and all that awaits us in the season ahead.

The w**e is waiting. The gods are gathering. The odyssey begins.

Viva la Chaine!
R. Cameron Bridger
Bailli, Triangle Bailliage

The 2026-27 Seasonal Voyage is preparing for Launch Click here for an update from Triangle Chaine!

Dear Members and Friends of the Triangle Bailliage,

As we prepare to close out the 2025–2026 season, we hope you will join us for an extraordinary evening of food, w**e, and fellowship on Sunday, June 7 at Vidrio in Raleigh.

Our season finale, Smoke, Salt & Season, will feature an eight-course dining experience created by Executive Chef Roberto Barth, whose “rustic refined” culinary style blends classical technique, live-fire cooking, and the very best of North Carolina’s seasonal ingredients.

Chef Barth brings more than twenty years of fine dining experience to the kitchen, along with multiple American Culinary Federation gold medals and a longstanding connection to the Chaîne through culinary competition programs. His thoughtful, ingredient-driven approach promises a dinner that is both elegant and deeply memorable.

The evening will include:
• Eight paired courses
• Curated w**e pairings
• Seasonal, technique-driven cuisine
• An intimate atmosphere celebrating fellowship and the table

Sunday, June 7, 2026
4:30 pm
Vidrio | Raleigh, NC

Cost: $275 per person
Attire: Cocktail with Ribbons

This event also serves as a wonderful opportunity to introduce prospective members to the spirit and camaraderie of the Chaîne des Rôtisseurs. We warmly encourage you to invite a guest who shares a passion for exceptional food, w**e, and hospitality. For this event, the guest surcharge will be waived.

As the season draws to a close, we can think of no better way to celebrate than gathered together around a remarkable table with friends old and new.

We hope you will join us for this special evening.
Warm regards,
R. Cameron Bridger
Bailli, Triangle Chaîne
919-673-1365

There are chefs who cook with precision, and there are chefs who cook with memory. Chef Roberto Barth does both.

On June 7, the Triangle Bailliage gathers at Vidrio for an evening shaped by fire, seasonality, and the layered influences that define Chef Barth’s cuisine. His approach, which he describes as “rustic refined,” is grounded in classical technique while remaining deeply connected to North Carolina’s farms, fisheries, and changing seasons.

With more than two decades in fine dining and culinary competition, Chef Barth brings a rare balance of technical discipline and instinctive hospitality to the table. Formally trained in culinary arts, he was introduced early to the traditions of the Chaîne des Rôtisseurs through culinary school competition programs, experiences that helped shape both his classical foundation and his respect for the craft of dining. He later trained under Certified Master Chef Daryl Shular and has earned multiple American Culinary Federation medals for his work.

For this dinner, guests will experience an eight-course menu paired thoughtfully with w**es selected to complement the movement of the evening. Expect live-fire elements, layered texture and spice, and dishes that highlight the quiet beauty of local ingredients at their seasonal peak.

Much like the best Chaîne evenings, this dinner is designed not simply as a meal, but as a progression. Smoke. Salt. Acid. Earth. Fire. Each course building naturally into the next, creating an experience that feels both elevated and deeply grounded.

Set within the warm, modern atmosphere of Vidrio, the evening promises a table centered on craftsmanship, conversation, and the enduring connection between food, w**e, and place.

View event details Click here for event details from Triangle Chaine!

Dear Members and Friends of the Triangle Bailliage,

We are pleased to invite you to end the the 2025-27 Season with an exceptional evening with Executive Chef Roberto Barth at Vidrio on Sunday, June 7, 2026 at 4:30 pm.

Smoke, Salt & Season, this eight-course dining experience will showcase Chef Barth’s “rustic refined” approach to cuisine, blending classical technique, live-fire cooking, and the finest seasonal ingredients North Carolina has to offer.

Chef Barth brings more than two decades of fine dining and culinary competition experience to the table, including multiple American Culinary Federation gold medals and early involvement with the Chaîne des Rôtisseurs through culinary competition programs. His thoughtful approach to flavor, craftsmanship, and hospitality makes Vidrio an ideal setting for what promises to be a memorable evening.

Guests will enjoy:
• Eight paired courses
• Thoughtfully selected w**e pairings
• A menu centered on seasonality and technique
• An intimate evening of fellowship, food, and w**e

Sunday, June 7, 2026
4:30 pm
Vidrio | Raleigh, NC

Cost: $275 per person
Attire: Cocktail with Ribbons

As part of our continued efforts to grow and strengthen the Triangle Bailliage, we are also opening this event as a recruitment opportunity. Members are warmly encouraged to invite a guest who may have an interest in learning more about the Chaîne des Rôtisseurs and the fellowship, tradition, and shared passion for food and w**e that define our organization. For this event we will be waiving the guest surcharge.

We look forward to gathering around the table with you for what promises to be one of the highlights of our 2026 calendar.

Warm regards,
R. Cameron Bridger
Bailli, Triangle Chaine
919-673-1365

There are chefs who cook with precision, and there are chefs who cook with memory. Chef Roberto Barth does both.

On June 7, the Triangle Bailliage gathers at Vidrio for an evening shaped by fire, seasonality, and the layered influences that define Chef Barth’s cuisine. His approach, which he describes as “rustic refined,” is grounded in classical technique while remaining deeply connected to North Carolina’s farms, fisheries, and changing seasons.

With more than two decades in fine dining and culinary competition, Chef Barth brings a rare balance of technical discipline and instinctive hospitality to the table. Formally trained in culinary arts, he was introduced early to the traditions of the Chaîne des Rôtisseurs through culinary school competition programs, experiences that helped shape both his classical foundation and his respect for the craft of dining. He later trained under Certified Master Chef Daryl Shular and has earned multiple American Culinary Federation medals for his work.

For this dinner, guests will experience an eight-course menu paired thoughtfully with w**es selected to complement the movement of the evening. Expect live-fire elements, layered texture and spice, and dishes that highlight the quiet beauty of local ingredients at their seasonal peak.

Much like the best Chaîne evenings, this dinner is designed not simply as a meal, but as a progression. Smoke. Salt. Acid. Earth. Fire. Each course building naturally into the next, creating an experience that feels both elevated and deeply grounded.

Set within the warm, modern atmosphere of Vidrio, the evening promises a table centered on craftsmanship, conversation, and the enduring connection between food, w**e, and place.

View event details Click here for event details from Triangle Chaine!

There are chefs who cook with precision, and there are chefs who cook with memory. Chef Roberto Barth does both.

On June 7, the Triangle Bailliage gathers at Vidrio for an evening shaped by fire, seasonality, and the layered influences that define Chef Barth’s cuisine. His approach, which he describes as “rustic refined,” is grounded in classical technique while remaining deeply connected to North Carolina’s farms, fisheries, and changing seasons.

With more than two decades in fine dining and culinary competition, Chef Barth brings a rare balance of technical discipline and instinctive hospitality to the table. Formally trained in culinary arts, he was introduced early to the traditions of the Chaîne des Rôtisseurs through culinary school competition programs, experiences that helped shape both his classical foundation and his respect for the craft of dining. He trained under Daryl Shular, the first African American Certified Master Chef in the United States. A decorated competitor, he has earned three gold and two silver medals through American Culinary Federation competitions and competed in two Chaine des Rotisseurs Jeunes Commis Competition events. His “rustic refined” cuisine blends Mediterranean influence with North Carolina’s seasonal ingredients, highlighting local farmers and live-fire technique.

For this dinner, guests will experience an eight-course menu paired thoughtfully with w**es selected to complement the movement of the evening. Expect live-fire elements, layered texture and spice, and dishes that highlight the quiet beauty of local ingredients at their seasonal peak.

Much like the best Chaîne evenings, this dinner is designed not simply as a meal, but as a progression. Smoke. Salt. Acid. Earth. Fire. Each course building naturally into the next, creating an experience that feels both elevated and deeply grounded.

Set within the warm, modern atmosphere of Vidrio, the evening promises a table centered on craftsmanship, conversation, and the enduring connection between food, w**e, and place.

Cost: $275 per person
Attire: Cocktail with Ribbons

Link to purchase tickets are in the bio.