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
BUFFALO The Food and Wine of Coastal Spain BY HELEN CAPPUCCINO, Northeast Chargée de Presse Provincial/Buffalo Bailli ON NOVEMBER 5, 2015, Vice Echanson Honoraire Sharon Osgood and Vice Echanson Eric Genau led an exploration of Spanish coastal wines for the Buffalo Mondiale at Bourbon and Butter restaurant, where Owner/Chef Mike Andrzejewski was happy to provide the culinary complement. Chef Andrzejewski began his career in the 1970s. His restaurants are hallmarks of the Buffalo culinary scene. The self-taught chef is a member of the James Beard Foundation and the New York State Restaurant Association. "Mike A" spearheaded the Nickel City Chef Competition and helps area chefs connect with and support each other. Prior to the tasting and dinner, attendees enjoyed a tour of the historic Hotel Lafayette, where Bourbon and Butter resides. This dinner was just one of many Chaîne events Chef Andrzejewski has hosted at his various dining venues over the years. The evening's creative menu tickled diners' taste buds in tandem with the wines. Vice Echanson Genau and Vice Echanson Honoraire Osgood offered commentary on the grapes, terroir, and resultant wines to the delight of all in attendance. G Vice Echanson Hon. Sharon Osgood and Vice Chancelier-Argentier Barbara Collins. Officier Michael Hess, Vice Chancelier-Argentier Hon. Dorothy Johnston and Buffalo Eats Founder Donnie Burtless. Vice Chargé de Missions E. Carey Cantwell, Ben Obletz, Rita Auerbach and Vice Chargée de Presse Jacqueline Cappuccino. DELAWARE VALLEY Northern Spain at the Paramour BY MATTHEW KARSTETTER, Bailli FOUNDED CIRCA 1906, the Wayne Hotel in Wayne, Pennsylvania, has a rich history. In 2011, during its most extensive renovation ever, it was restored beyond even its former glory. Despite the cold temperatures on January 16, Delaware Valley Mondiale members found warmth and camaraderie at the hotel, in addi- tion to Spanish wines and the witty, informative instruction of Paramour at the Wayne Hotel Beverage Director Steven Gullo, a certified som- melier. It was a great opportunity for members to interact with one of the contestants in their region's Young Sommeliers Competition. He impressed them not only with his knowledge but also with his demeanor, which made everyone feel at ease. Attendees learned a great deal about the complexities of northern Spanish wines while enjoying wonderful tapas created by Executive Chef Eric Goods. Large portions ensured that no one left hungry. The room where the tasting and dinner were held was beautifully appointed. At evening's end, attendees marveled at the value of the entire experience, many asking if it could be repeated on a monthly basis! G Paramour at the Wayne Hotel January 16, 2016 SPANISH MACKEREL ESCABÈCHE Kale, Peperonata Cune Monopole Blanco Rioja 2013 SLOW-ROASTED BERKSHIRE PORK LOIN Poached Quince, Pickled Cabbage Priorat Crianza Montebro 2010 SMOKED PAPRIKA-GLAZED BUTCHER'S STEAK Pommes Mousseline Coto de Gomariz la Flor y la Abeja Ribeiro 2011 PARSNIP-OXTAIL RISOTTO Spigarello, Calabrian Chile La Rioja Alta Viña Alberdi Reserva 2006 PASSION FRUIT-RASPBERRY NAPOLEON Gramona Gessami Penedès Blanco 2013 PHOTOS BY ELLEN ROSENBERG Chevalier Arthur Brownell, Dame Kathleen Boyle and Dame Diana Evans. Chevalier Herman Fala, Helen Fala, Betsy Rockower and Vice Echanson Gene Rockower. MONDIALE 2 0 1 6 v 2 :: G A S T R O N O M E :: 147