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
The Orlando Bailliage's BY BILL TRIPPLER, Vice Chargé de Presse JANUARY 11, 1976 marked the birth of the Orlando Bailliage—the thirty-eighth chapter of the Chaîne des Rôtisseurs. The inaugural event was a magnificent dinner at Maison et Jardin restaurant in Orlando. Bailli Robert Uttal, who founded the chapter, was inducted by then Bailli Délégué National Roger Yaseen, who was supported by his prede- cessor, Bailli Délégué National Honoraire Zenon Hansen. The Orlando Chapter held its fortieth anniversary celebration on February 26 at Le Cordon Bleu College of Culinary Arts. The evening's induction ceremony was officiated by Bailli Délégué National Harold Small. This special event had a bittersweet aspect as the upcoming closing of the school meant that this would be the last dinner at this wonderful venue. Upon their arrival, members and guests were invited to embark on the "Red-Carpet Walk of Fame" reception to the school's Chaîne des Rôtisseurs Room. Lobster and cheese fondue with delicious accoutre- ments and sparkling cocktails were offered along the walk. After the ceremonial portion of the evening, attendees moved to the elegant dining room for the soup and salad courses. The rest of the meal was served in the kitchens by the culinary students and chef- instructors. This unique facility utilized five teaching kitchens, each serving a special offering paired with a wine selected by Sommelier/Chef Ashley Vavra, CCC. In keeping with tradition, diners were able to visit the kitchen of their choice, meet the students and chefs, receive their entrées and wine, and return to their tables. After finishing that dish, diners proceeded to the next kitchen. The evening ended with the introduction of the chefs and stu- dents, the issuance of certificates of appreciation, and Bailli Délégué National Small's recognition of Orlando Bailli Muriel Uttal as the longest-standing bailli in the Chaîne des Rôtissers. G Le Cordon Bleu College of Culinary Arts February 26, 2016 SILKY CAULIFLOWER SOUP Belbosco Black Truffle Pearls WINTER COBB GREENS Roasted Walnuts, Fruits, Belbosco Truffle-Honey Vinaigrette J. Moreau & Fils Vouvray FRESH HERBED FETTUCCINE Truffle Cream, Baby Bella Mushrooms, Bianchetto Truffle Shavings Frescobaldi Nipozzano Chianti Riserva SEARED DIVER SCALLOP Butternut Squash, Hazelnut Brown Butter, Shaved Brussels Sprouts, Candied Bacon Vinaigrette Martin Codax Albariño Rias Baixas CHICKEN ROULADE Veal Reduction, Belbosco Black Truffle Pearls Paradigm Merlot VEAL BLANQUETTE Rhône Valley Black Winter Truffle, Crabmeat, Asparagus, Hollandaise Sauce Willamette Valley Pinot Noir Whole Cluster TUXEDO CAKE POPS, CHOCOLATE TRUFFLES Brachetto d'Acqui (Back row) Chef Rôtisseur Peter Vossenberg, Chef Rôtisseur Kathleen Vossenberg and Chef Rôtisseur Michelle Noble; (front row) Conseiller Culinaire et des Professionnels National Reimund Pitz, Bailli Muriel Uttal, Bailli Délégué National Harold Small and Vice Conseiller Gastronomique Linda Snow. 128 :: C H A I N E U S . O R G :: 2 0 1 6 v 2 ANNIVERSARIES