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.

Issue link: http://gastronome.epubxp.com/i/745503

Contents of this Issue

Navigation

Page 138 of 155

CHICAGO BY TODD ARKEBAUER, Vice Chargé de Presse ON OCTOBER 4, 2015, Chicago Mondiale members participated in a cheese and beverage pairing workshop at Kendall College, led by Wisconsin Milk Marketing Board National Product Communications Director Heather Engwall. Following Ms. Engwall's fascinating introduction to the cheese-making process and cheese categories, participants sampled eight Wisconsin cheeses, which ranged from soft ripened to blue-veined. Each cheese was paired with one or more beverages, such as wine, beer, and cider. Conseiller Culinaire Provincial Chris Koetke provided insights into how the texture, acidity, fat, and tannin of the products interacted to create exquisite pairings. Vice Echanson Manfred Raiser offered additional background on the various beverages and pairing processes. Chambellan Provincial/Bailli Mon Roldan thanked Ms. Engwall for providing the delicious cheeses and presented her with a Chaîne award of merit. Kendall College culinary students who helped with service were also acknowledged, and "Professor" Koetke received an engraved Chaîne decanter. Participants then enjoyed sampling additional wines and cheeses together with fruit and charcuterie. Attendees departed with a deeper understanding of how fine cheeses can be elevated with appropriately paired beverages. All agreed that matriculating at the Kendall College "Cheese Academy" was an unqualified success! G SAN ANTONIO Opus One Wine Dinner BY JIM RAY, Southwest Chargé de Presse Provincial WHILE TAKING INVENTORY of the San Antonio Bailliage's newly acquired wine cellar, Bailli Vivian Ray and fellow officers realized that the chapter had several bottles of various Opus One vintages. Since there were not enough bottles for a full-scale event, a decision was made to hold a smaller gathering. Also on hand were several bottles of Dominus 1999 to serve side by side with Opus One 1999. On November 20, 2015, twenty-two confrères assembled at the San Antonio Country Club to sample and learn more about Opus One wines while enjoying a magnificent dinner designed specially to high- light these world-class wines. Conseiller Culinaire Provincial Honoraire Marvin Jones, who is the club's general manager, took charge and brought the event to a spectacular conclusion. According to the Opus One website, Château Mouton Rothschild Winemaker Lucien Sionneau and Robert Mondavi's son Timothy made the partnership's first vintage in 1979. Two years later, a single case of the wine sold at the first Napa Valley Wine Auction for $24,000—the highest price ever paid for a California wine. Opus One soon became known as America's first ultra-premium wine, establishing a category of wine priced by the bottle at $50 and above. G Conseiller Culinaire Provincial Christopher Koetke, Wisconsin Milk Marketing Board National Product Communications Director Heather Engwall, Chambellan Provincial/Bailli Mon Roldan and Vice Echanson Manfred Raiser. Chevalier John Blaser, Dame Stephanie Blaser and Vice Chargée de Missions Beth Lang. Executive Chef Nelson Millán and Bailli Vivian Ray. Chevalier Mark Milbourn, Dame Martha Uhler, Officier Ladd Little and Officier Catherine Milbourn. Bailli Provincial Bill Salomon, Conseiller Gastronomique Provincial John Wade, Chargé de Presse Provincial Jim Ray and Conseiller Culinaire Provincial Hon. Marvin Jones. MONDIALE 2 0 1 6 v 2 :: G A S T R O N O M E :: 137

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2016