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
MIAMI at Chez Radlauer BY NANCY RADLAUER, Bailli ON MARCH 6, Miami Mondiale members gathered at "Chez Radlauer" for an event devoted to sparkling wines of the world. During the evening, attendees sampled nine bubblies from the United States, Italy, Germany, Spain, and France, as well as three sweet bubblies that accompanied dessert. Attendees were invited to take a lighthearted quiz cre- ated by Bailli Provincial Charles Radlauer and Chevalier Lewis Eastlick and play a game that involved matching the foil-wrapped bottles' names and descriptions. The well-orchestrated tasting featured various stations, each offering a few bubblies and assorted nibbles. Student- volunteers from Johnson & Wales University's College of Culinary Arts poured libations. The menu was executed by the Radlauers and culinary student Rôtisseur Ethan Cohen. Bailli Provincial Radlauer then led the group through a quiz that contained such questions as, "How do the bubbles get into sparkling wine?" and "Which sparkling wine did President Nixon serve at the historic 'Toast to Peace' in Beijing?" Attendees were stumped , enchanted, and enlightened. Once the identities of all of the bottles were revealed, the winners received a bottle of their choice. The evening concluded with Bailli Nancy Radlauer recognizing the JWU culinary team. Everyone agreed that it was a scintillating end to a marvelous and educational event. G Bailli Provincial Charles Radlauer, Bailli Nancy Radlauer, Rôtisseur Ethan Cohen and Commandeur Dalia Glottmann. NEW YORK Champagne at Lure Fishbar BY CHARLES CURTIS, Vice Echanson THE NEW YORK Mondiale's inaugural event on March 15 was a sold-out affair at Lure Fishbar in the SoHo district of Manhattan. While sabering the first magnum of the evening, Vice Echanson Charles Curtis, MW, noted that the best way to start anything is with champagne. In fact, the evening's five-course menu was paired solely with champagne. While attendees thoroughly enjoyed all of the selections, the unequivocal highlight was the magnificent tête de cuvée : the 2002 Brut Cuvée Winston Churchill from Pol Roger. The food was deftly prepared by Chef Preston Clark, with guidance from Union Square Hospitality Partner/Executive Chef Josh Capon. Chef Clark delighted diners with salmon rillettes, seared diver scallop, and Lure's signature seafood towers. The entrée of horseradish-crusted halibut with melted leeks and champagne nage was the group's favorite dish. The evening ended with expressions of gratitude to Bailli Jim Wallick, Dame de la Chaîne Cathy Wallick, Vice Echanson Curtis, and his wife, Carol Curtis, for their generous wine donations. G Lure Fishbar March 15, 2016 SEAFOOD TOWERS East and West Coast Oysters, Shrimp Cocktail, Clams, Mussels Escabèche, Dressed Oysters Pierre Gimonnet & Fils Gastronome Blanc de Blancs Brut Champagne 2009 SEARED DIVER SCALLOP Zucchini, Cauliflower, Pine Nut-Raisin Gremolata R.H. Coutier Brut Rosé Champagne N.V. HORSERADISH-CRUSTED HALIBUT Melted Leeks, Champagne Nage, Chili Oil Champagne Pol Roger Brut Cuvée Winston Churchill Vintage 2002 MEYER LEMON TART Raspberry-Champagne Sabayon A. Margaine Champagne Demi- Sec Traditionelle N.V. PHOTOS BY TRAVIS KEYES Bailli Jim Wallick and Professionnel de la Table Robert Romanoff. MONDIALE 2 0 1 6 v 2 :: G A S T R O N O M E :: 141