Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.
Issue link: http://gastronome.epubxp.com/i/745503
Regeneration at Mizuna BY STACY OHLSSON, Vice Chargée de Presse CHAÎNE EVENTS DON'T always have a theme, but there was undoubtedly a motif of regeneration run- ning through the Denver Mile High Bailliage's dinner at Mizuna—a Bonanno Concept restaurant—on February 9. Rated one of the top restaurants in the nation by Zagat, Bonanno Concept's Mizuna is reinvigorating the Continental/French res- taurant. The fine wines chosen by Sommelier/ Professionnel du Vin Kelly Wooldridge to accompany the menu were from vineyards that at some point had reinvented, reconsti- tuted, or rebranded themselves. Distinguished members and guests included Bailli Délégué National Honoraire Burton Hobson; Bailli Honoraire Jim Kugeler; Johnson & Wales University Director of Development Kara Johnston; Johnson & Wales University Director of Communications and Media Relations Holli Keyser; Bonanno Concept's Luca Restaurant General Manager/Sommelier Jim Herbst; and Bonanno Concept's Osteria Marco Service Manager Michelle Dickinson. Everyone in attendance was excited that the Denver Mile High Chapter is up and running again and that Sommelier/Professionnel du Vin Wooldridge provided exquisite wines from vineyards with unique histories. G DENVER MILE HIGH Mizuna February 9, 2016 CHORIZO-BRAISED OCTOPUS Winter Squash Beignet, Caramelized Onions, Marcona Almonds Pierre Sparr Riesling Alsace 2013 CAPELLINI CHASSEUR Lamb Confit, Wild Mushroom, Tarragon Clos du Moulin aux Moines Monthélie Sous le Cellier 2009 DRY AGED NEW YORK STRIP Truffle Soubise, Parmesan Arancini, Daube Château Haut-Mayne Graves 2012 CARROT CAKE Cream Cheese Ice Cream, Carrot Caramel, Tuile Warre's Otima 10-Year-Old Tawny Port Chevalier Robert Reichenberger, Vice Conseiller Gastronomique Becca Reichenberger, Vice Chancelier-Argentier Elisa Adam, Chevalier Peter Janney and Dame Sarah Pihl. Vice Chargée de Presse Stacy Ohlsson, Vice Chancelier- Argentier Elisa Adam, Bailli Allison Ahrens and Vice Conseiller Gastronomique Becca Reichenberger. Chef Rôtisseur Bill Althoff and Francine Althoff. John Hemmer and Cathy Hemmer. Vice Chargée de Presse Stacy Ohlsson and Chevalier Joe Dombrowski. Maryanne Murphy, Vice Chargé de Missions Hon. Hank Clark and Vice Chargée de Presse Hon. Dana Brown. Alice Gansfield, Bailli Délégué National Hon. Burton Hobson, Bailli Hon. Jim Kugeler and Roberta Kugeler. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 99