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
Welcome Back Brunch BY JOHN FLAMMANG, Vice Chargé de Presse THE PELICAN ISLE Yacht Club is the only private island yacht club in Naples, Florida. This waterfront sanctuary was the perfect setting on November 15, 2015 for the Bonita Bailliage's brunch to wel- come back members who summer away from Southwest Florida. As the club's website so eloquently puts it, the prop- erty is "nestled at Wiggins Pass, where the Cocohatchee River gently flows into the Gulf of Mexico." The dining room is framed by large glass windows offering views of the 190-slip marina. Following the delicious meal, Chambellan Provincial/Bailli Susan Vareschi showered praise upon Executive Chef Paul Palmer; Food & Beverage Manager Ali Feezor, a former U.S. Army helicopter pilot; Sous- Chef Brian Levens, formerly a corporate chef for Buca Di Beppo; and Assistant Food & Beverage Manager Dawnmarie Peterson. Chevaliers and dames de la Chaîne made their way home, happy to be back in Southwest Florida and eagerly await- ing the next Bonita Bailliage event of the winter season. G BONITA Chevalier George Trees, Dame Barbara Trees, Naples Commandeur Michael D'Alessandro and Arlene D'Alessandro. Dame Erika Aron and Chevalier Peter Aron. Vice Chancelier-Argentier Hon. Vito Soranno and Vice Echanson Philip Schmitt. Professionnel de la Table Maureen Lerner, Chevalier Jim Johnston and Eileen Johnston. Chevalier Mark McCaw, Dame Barbara Kruschel and Chevalier Horst Kruschel. Dame Jo Ann Withrow, Dame Marjorie Rubacky, Dame Honey McGrath and Dame Nancy Near. Sous-Chef Brian Levens, Assistant Food & Beverage Manager Dawnmarie Peterson, Vice Conseiller Gastronomique Roger Brunswick, Chambellan Provincial/Bailli Susan Vareschi and Food & Beverage Manager Ali Feezor. BAILLIAGES 122 :: C H A I N E U S . O R G :: 2 0 1 6 v 2