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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Page 103 of 155

Season Opener at the Milling Room BY EMILY KLEIN, Vice Chargée de Presse THE NEW YORK Bailliage heralded the 2015-2016 Chaîne season on September 21 at Owner/Chef Scott Bryan's newest venture, The Milling Room. Formerly the lead chef at Veritas and Apiary, Chef Bryan is also the alum of such venues as Le Bernardin, Bouley, Lespinasse, and the Gotham Bar and Grill. For this event, he cre- ated an exceptional menu that reflected both his personal panache and the spirit of the Chaîne. In Kitchen Confidential , Anthony Bourdain has an entire chapter devoted to Chef Bryan, whom he describes as a "muss, no fuss, old-school… cook of the first order." Chef Bryan's new Upper West Side eat- ery is earning kudos for combining a rustic ambiance with elevated, casual fare. The Milling Room is also develop- ing a loyal following for its updates on classic cocktails. Attendees' palates were awakened by dazzling displays of Chef Bryan's culinary genius. They were also indebted to Vice Conseiller Gastronomique Omar Khan and Dame de la Chaîne Leslie Khan for their generous wine dona- tions. Vive la Chaîne! G NEW YORK The Milling Room September 21, 2015 LOBSTER SALAD Pea Emulsion, Fines Herbes, Asparagus, Aged Sherry William Fèvre Fourchaume Chablis Premier Cru 2010 RABBIT PAPPARDELLE Aromatic Vegetables, White Wine, Orange Bodega Chacra Treinta y Dos Pinot Noir 2012 BRAISED VEAL CHEEKS Chanterelles, Pearl Onions, Parsnip Purée, Nebbiolo Reduction Lonardo Taurasi Vigne d'Alto 2008 PEACH TARTE TATIN Caramel-Crème Fraîche Gelato Château Guiraud Sauternes 2008 PHOTOS BY TRAVIS KEYES Bailli Jim Wallick, Owner/Chef Scott Bryan and Vice Conseiller Gastronomique Omar Khan. New York confrères. BAILLIAGES 102 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

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