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
Induction Dinner BY DAVID UHLER, Chevalier EXECUTIVE CHEF DAVID Wirebaugh and his team created a fabulous four-course dinner for the San Antonio Bailliage's annual induction event at the Grand Hyatt San Antonio on March 13. Yet, the delicious meal had to wait a bit; first came the induction of eighteen new members into the San Antonio Chapter and twenty confrères into the Mondiale. Bailli Provincial Bill Salomon and Bailli Vivian Ray presided over the ceremony, which also featured special awards and recognition for sev- eral members. Vice Chargé de Missions Tom Phillips was elevated; Vice Echanson Jeff Degner received the Bronze Star of Excellence; and Chevalier Michael Davis was presented with a commandeur pin for twenty years of Chaîne membership. Vice Echanson Degner and Conseiller Culinaire Provincial Honoraire Marvin Jones collaborated with Director of Events/Maître Hôtelier Lauren Love to orchestrate the wonderful evening. While they enjoyed dessert with Churchill Vintage Port 1991 gleaned from the bailliage's cellar, attendees could be heard welcoming new members and establish- ing the seeds of budding friendships. G SAN ANTONIO Grand Hyatt San Antonio March 13, 2016 BAYOU-RUBBED RED SNAPPER ON THE HALF SHELL Watercress, Frisée , Meyer Lemon Vinaigrette Adaptation Chardonnay Napa Valley 2012 THYME-ROASTED QUAIL Braised Wild Boar Belly, Mushroom Ragù, Port au Jus Damilano Barolo 2001 PINOT NOIR-BRAISED SHORT RIBS House-made Tagliatelle, Wilted Root Spinach, Espagnole Sauce Lynch-Bages Pauillac 1988 TRAIL MIX COOKIE Poteet Strawberry Ice Cream, Grand Marnier-Dark Chocolate Ganache Churchill Vintage Port 1991 PHOTOS BY JIM RAY Attendees could be heard welcoming new members and establishing the seeds of budding friendships. Officers and inductees. Chevalier Phil Kelly, Bailli Provincial Bill Salomon, Vice Chargé de Missions Hon. Gary Barnes and Maître de Table Restaurateur Terry Langston. Richard Presley, Dame Sandi Goldner, Vice Chargé de Missions Hon. Gary Barnes and Dame Debbie Barnes. Viv Barnes, Chevalier Denis Feliers, Maître de Table Restaurateur Sandy Langston and Bailli Vivian Ray. Chevalier David Uhler, Dame Martha Uhler and Chevalier Harold Blewitt. Event Sales Manager Emily Dowding, Executive Chef David Wirebaugh and Bailli Vivian Ray. Conseiller Gastronomique Provincial John Wade, Dame Kathleen Whitten and Lacey Whitten. BAILLIAGES 114 :: C H A I N E U S . O R G :: 2 0 1 6 v 2