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 132 of 155

In the Salt Lake City Bailliage's forty years of existence, we have had just five baillis: Tom Taylor (1976- 1983), Stuart Cross (1983-1984), myself (1984-2007), Victor Ayers (2007-2009), and Robert Miller (2009-present). I was inducted on May 3, 1977, just a little less than one year after the chapter's founding dinner at the Royal Palace Restaurant, where Owner Maleck Manteghi had smuggled in fresh Iranian caviar for our hors d'oeuvres. In those early years, Salt Lake City did not have many restaurants capable of stag- ing the multicourse dinners that were traditional for the Chaîne. Fleur de Lis and Hotel Utah were pretty much the only choices….In good weather, many dinners were held in members' backyards, usually featuring a whole lamb cooked on a spit. In those days, most restaurants offered steak, prime rib, chicken, or perhaps fish that had been frozen…. then Chef Max Mercier opened his own restaurant, La Parisien. Thomas Sieg and his partners opened the New Yorker as a private club. They flew in fresh fish from the West Coast. I think our mem- bers and their families and friends were in no small part responsible for provid- ing the patronage that made it possible for these new restaurants to succeed. Then there was our own Maître Grillardin Julie Wilson, who opened her wonderful French bistro on Foothill Boulevard and then moved to Deer Valley to found the Mariposa and other fine restaurants, along with Bill Nassikas. Chef Rôtisseur Hans Fuegi opened his fine restaurant in Park City. All of these were active members of our chapter. Now we have a whole new genera- tion of young members who have joined our chapter in recent years to carry on our tradition for the next forty years. G Vice Chargé de Presse Martin Perham, Bailli Robert Miller, Bailli Délégué National Harold Small and Conseiller Culinaire Provincial Michael Ty. Polly Light and Vice Conseiller Culinaire James Light. Colleen Merrill and Vice Echanson National des Jeunes Sommeliers David Merrill. Bailli Robert Miller and Chef Rôtisseur Melvin Harward. Anniversary cake created by Vice Chargé de Presse Martin Perham. 2 0 1 6 v 2 : G A S T R O N O M E :: 131 ANNIVERSARIES

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