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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BY MARTIN PERHAM, Vice Chargé de Presse THE SALT LAKE City Bailliage, which was founded on June 1, 1976, celebrated its fortieth anniversary on May 21 at the Salt Lake Country Club. Eight-four members and guests attended this spectacular black- tie event. At the reception, attendees sipped Lanson Gold Label Brut 1976 from magnums. Bailli Délégué National Harold Small presided over the inductions of four chevaliers and three professional members. In addition, three confrères received longevity awards, and three officers were acknowledged for being origi- nally inducted as professional members. Chef Rôtisseur Melvin Harward's elegant menu was a celebration of modern gastronomy. Vice Echanson Mike Hickey selected the stellar wines with guidance from Vice Echanson National des Jeunes Sommeliers David Merrill, who kindly donated Henri Boillot Batard-Montrachet Grand Cru 2010, and Vice Chargé de Presse Martin Perham, who contributed Pichon-Longueville Baron Pauillac 2001. Attendees received gifts of Riedel Riesling glasses etched with the Chaîne logo. Bailli Délégué National Small presented Bailli Robert Miller with a Bronze Star of Excellence for his dedicated service to the bailliage. Chef Rôtisseur Harward also received a Bronze Star of Excellence for executing many wonderful Chaîne dinners over the years. An anniversary cake decorated with the Chaîne logo was created by pastry chef Vice Chargé de Presse Perham. Speakers were founding member, Paul Dougan, and Bailli Honoraire Ashby Decker, who led the chapter for more than two decades. His comments include this historic perspective: Salt Lake Country Club May 21, 2016 FOIE GRAS MOUSSE Caramelized Shallots, Blackberry Compote Domaine Weinbach Pinot Gris Altenbourg 2010 SAUTÉED DAY BOAT SCALLOP, KING CRAB Shaved Fennel, French Creole Cream Henri Boillot Batard-Montrachet Grand Cru 2010 GRILLED WAGYU STRIP LOIN STEAK Petite Vegetables, Wild Mushrooms, Cabernet Sauvignon Reduction Château Pichon-Longueville Baron Pauillac 2000 Château Pichon-Longueville Baron Pauillac 2001 CANE SUGAR-CRUSTED CRÈME BRÛLÉE Spring Berries Muscat of Samos Kourtaki ESPRESSO CARAMEL IN MILK CHOCOLATE Hazel Latte in Bittersweet Chocolate and Raspberry, White Chocolate Truffle Bailli Délégué National Harold Small, Professionnel du Vin Joseph Sargetakis, Professionnel du Vin Paula Sargetakis, Chevalier James Blanch, Chevalier Daniel Devenport, Chevalier Jonathan Hanley, Chevalier Dirk Linderman and Bailli Robert Miller. 130 :: C H A I N E U S . O R G :: 2 0 1 6 v 2 ANNIVERSARIES

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