08/11/2026
The Vail Bailliage gathered at Hooked in Beaver Creek for an evening that took members and guests beyond the finished plate to explore the craftsmanship behind exceptional seafood.
With a Salmanazar of Schramsberg Blanc de Blancs flowing and oysters, caviar and dry-aged salmon tart being passed, Chef Jan “Yasko” Markot demonstrated two approaches to breaking down a whole fish: the traditional fisherman’s method and the precise Japanese technique. Vice Conseiller Gastronomique Rebeca Hanrahan then joined Chef Yasko to put the newly learned techniques into practice.
The demonstration came full circle at dinner, where Kinmedai (Golden Eye Snapper) and Shima Aji (Striped Jack) were showcased through Hooked’s signature “Hot & Raw” approach. Ceviche, nigiri, specialty rolls, tartare and “Hot Rock” preparations were followed by fried, grilled and broiled presentations, allowing guests to experience the remarkable versatility of each fish. Carefully selected wines accompanied the menu, with Masumi Yuzu Liqueur providing a refreshing finish to the evening.
At the conclusion of dinner, Chef-Owners Riley and Val Romanin were presented with the Chaîne des Rôtisseurs Black Plate in recognition of their outstanding hospitality and culinary excellence. Members of the Hooked team were also honored with Chef, Service and Wine Professional pins for their contributions to an exceptional evening.
Our thanks to Riley, Val, Chef Yasko and the entire Hooked team for sharing their knowledge, passion and hospitality with us.
From Hooked to the Table was more than a dinner. It was an opportunity to learn, taste and experience the craftsmanship that transforms a whole fish into an extraordinary meal—from hook to table.
Vive la Chaîne!
