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
Dinner and Fund-Raiser BY ELLEN ROSENBERG, Vice Chargée de Presse PHILADELPHIA'S STUNNING UNION League Golf Club at Torresdale was the perfect venue for the Delaware Valley Bailliage's holiday dinner on December 13. After purchas- ing the historic Torresdale Country Club, the Union League restored the clubhouse and grounds to meet its own standards of excellence. Executive Chef Martin Hamann of the acclaimed 1862 Restaurant brought together a powerful team to create the best dining expe- rience attendees could have imagined. Chambellan Provincial Peter Caporilli served as inducting officer for both the Chaîne and Mondiale inductions. Assisting him were Bailli Matthew Karstetter, Vice Echanson Gene Rockower, Vice Chargncelier- Argentier Jackie Allen, Vice Conseiller Culinaire National Honoraire Pierre Rausch, and Chambellan Provincial Honoraire/Bailli Honoraire Paul Weisberg. Bailli Karstetter also elevated Vice Chancelier- Argentier Allen and awarded Maître Rôtisseur Walter Deuschle his officier commandeur pin. A silent auction of wines donated by members and from the bailliage's cellar raised more than $1,000 for the Chaîne Foundation. Bailli Karstetter then surprised con- frères with the debut of a new bailliage pin. The event was a great way to welcome new members and end a very success- ful year. G DELAWARE VALLEY Union League Golf Club at Torresdale December 13, 2015 CALIFORNIA STURGEON CARPACCIO Maine Lobster, Potato Galette, Hearts of Palm, Hackleback Caviar, Pomegranate Dressing Louis Michel Fils Chablis Grand Cru Vaudesir 2010 SUNCHOKE SOUP Sea Urchin Flan, Siberian Caviar, Compressed Granny Smith Apple, Ginger Snap Crumble Domaine Paul Blanck Riesling Schlossberg Grand Cru 2011 MUSCOVY DUCK- CHESTNUT AGNOLOTTI Sweet 'n Sour Cranberries, Italian White Truffles, Game Jus Manzone Barolo Castelletto 2008 TEXAS ANTELOPE EN CRÉPINETTE Black Trumpets, Spiced Foie Gras, Pumpkin Purée, Tuscan Kale, Red Wine Sauce Gruaud Larose 1998 MILK CHOCOLATE CRÉMEUX Caramelized Asian Pears, White Chocolate-Spiced Namelaka Quinta do Noval 20-Year- Old Tawny Port The bailliage's cellar raised more than $1,000 for the Chaîne Foundation. Dame Amy Collins, Chef Rôtisseur Ben Wurst, Dame Nancy Kyle, Bailli Matthew Karstetter, Chambellan Provincial Peter Caporilli and Vice Echanson Gene Rockower. Dame Kathleen Boyle and Sara Caporilli. Chambellan Provincial Hon./Bailli Hon. Paul Weisberg and Executive Chef Martin Hamann. Dame Sue Quirk and Chevalier Greg Quirk. Bailli Matthew Karstetter, Bailli Hon. Brian Thorne, Chambellan Provincial Hon./Bailli Hon. Paul Weisberg and Chambellan Provincial Peter Caporilli. 24 :: C H A I N E U S . O R G :: 2 0 1 6 v 2 PHILANTHROPY