Imagine having a terrific dining venue but with only 12 seats, while 48 members are rabidly clamoring for an invitation. What a dilemma! The solution: A dinner on four consecutive evenings limited to a dozen attendees each night.

42 members and guests of the Albany Bailliage convened at Chianti il Ristorante in the heart of vibrant Saratoga Springs, NY. The occasion was a black-tie dinner orchestrated by Executive Chef Fabrizio Bazzani. Born in Isola della Scala, Italy, Fabrizio developed a passion for food at an early age and was treated to delectable homemade meals every day during his formative years, resulting in an obvious choice of his future calling. After achieving adulthood, he worked in restaurants in Florence before venturing to Southern California where he further honed his skills under legendary chefs at Prego and Tuttomare. After a chance meeting with Chianti’s owner David Zecchini in the late 1980s, Chef Bazzani was somehow persuaded to abandon sunny and warm California for upstate New York. At Chianti he has established himself as an outstanding culinary professional and the attendees at our Chaîne dinner can now be heard to sing his praises.