Gastronome

VOL2 2016

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.

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at Work BY JANA SOELDNER DANGER, Southeast Chargée de Presse Provincial Honoraire ON FEBRUARY 19, Fort Lauderdale Bailliage members got a behind-the-scenes look at how chefs work during their dinner at the Art Institute of Fort Lauderdale. Bailli John Kane directs the institute's International Culinary School, where budding chefs learn how to turn their love of food into culinary careers. Their training includes gain- ing real-life experience at the school's onsite restaurant, the Chef's Palette Café and Grill. The southwest- ern theme had many attendees sporting wide-brimmed hats, boots, and fringe. Bailli Kane presented Chef-Instructor Dustin Gordon, who gave diners a tempting pre- view of the evening's culinary delights. They also met culi- nary student Matthew Rolnick—nephew of Bailli Honoraire Eileen Rolnick and Chevalier Audie Rolnick—who is continuing the family tradition of food and wine appreciation. Under the guidance of Chef Gordon, the students demonstrated their extensive skills not only through the delicious fare they prepared but also by their profes- sional delivery of each course and its wine partner. Attendees left confident that the young chefs who had served them had great culinary futures ahead of them. G FORT LAUDERDALE Art Institute of Fort Lauderdale February 19, 2016 JÍCAMA SALAD Cilantro-Lime Vinaigrette Helfrich Gewürztraminer Steinklotz Grand Cru 2007 VERACRUZANA-STYLE, PAN- SEARED GROUPER Charred Tomatillo Salsa, Verde Garlic Clams, Grilled Octopus Guado al Tasso Scalabrone Bolgheri 2014 SLOW-BRAISED PORK BELLY Roasted Butternut Squash, Puréed Pumpkin Seed Quince, Glazed Pomegranate Seeds, Arugula Belnero Banfi Toscana Blend 2011 ANNATTO SMOKED DUCK BREAST Corn-Duck Hash Chilaquiles, Wild Mushrooms, Mexican Crema Cain Cuvée Napa Valley Blend CHURROS, MEXICAN HOT CHOCOLATE, MOLTEN CHOCOLATE CAKE, PASSION FRUIT SORBET Bodega Osborne Pedro Ximénez Sherry Lourdes Bada, Maître de Table Hôtelier Juana Franklin, Dame Susan Black, Chevalier Robert Black and Dame Merrill Thomas. Culinary student Cristina Romero and West Palm Beach Commandeur John Venters. Chevalier Ed Warren and Jeanne Warren. Dame Susan Black, Chevalier Robert Black and Dame Joan Wolfe. Dame Mercy Kane, Bailli John Kane and Jennifer Kay. BAILLIAGES 100 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

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