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 Support the Foundation BY HELEN CAPPUCCINO, Northeast Chargée de Presse Provincial/Buffalo Bailli WHAT BEGAN AS a coffeehouse nearly fifty years ago is now widely considered the restaurant to dine at if a person has only one night in the Queen City. Husband-and-wife team Chef Corey and Cheryl Kley own and operate Rue Franklin, making their home in an apartment above the restaurant. On March 28, twenty-four Buffalo Bailliage members gathered there for a celebration of Burgundy in the style of La Paulée de Meursault. The evening was also a fund-raiser for culinary scholarships; anyone who opted to "BYOBurgundy" paid a corkage fee to the Chaîne Foundation, resulting in nearly $500 being raised. As the event was cosponsored by City Wine Merchant, owned by Vice Echanson Honoraire Eric Genau, several other attendees joined the Buffalo confrères. All in attendance were delighted to share sips of the wide array of Burgundies with fellow diners and savor the well-executed dishes created by Chef Kley. Vice Conseiller Culinaire Honoraire Emil Rinderlin offered laudatory commentary on the food and wines. After the chef was congratulated on his fine work, the Buffalo contingent departed, pleased to have made new friends and looking for- ward to future events. G SPRINGFIELD A Rewarding Evening for All BY ROSALIE LOWERY, Vice Chargée de Presse BAILLI JOHN DALE Kennedy convened the Springfield Bailliage's annual meeting on January 12 at Pease's at Bunn Gourmet located in the upscale Gables shopping plaza. Members were treated to delicious hors d'oeuvres placed stra- tegically throughout the shop. The savory bites were followed by an array of sweets, including chocolate mousse, lemon meringue tartlets, and custard fruit parfaits. Chambellan Provincial Honoraire Geoff Bland provided a great lineup of wines. Attendees could also sample specialty coffee drinks offered by Bunn Espresso. The event highlight was the presentation of the annual $2,000 scholarship awarded to students in the Lincoln Land Community College Culinary Arts pro- gram. Throughout the program's history, it has received more than $30,000 from the Chaîne. This year's recipients were Jayden Morrison-Niehart and Brianna Yost. The presentation was made by Bailli Kennedy, Vice Chancelier-Argentier Jay Kitterman, LLCC Culinary Arts Director Nancy Sweet, and LLCC President/Dame de la Chaîne Charlotte Warren. Vice Chancelier-Argentier Kitterman chaired the program for twenty years before retiring in 2015. Before departing, attendees were invited to choose two of the chocolate gems from the tempting array of Pease's selections for later enjoyment. G New York Vice Conseiller Gastronomique Andy Cappuccino, Nicole Lin-Hill and Joe Lin-Hill. Vice Echanson Hon. Eric Genau, Vice Echanson Sharon Osgood, Rick Genau, Susan Genau and Tom Przybylak. Dame Linda Bowen, Dame Mariann Pogge and Dame Kelli Squires. General Manager Doug Kern, Assistant Manager Stacey Kruger, Professionnel de la Table Desiree Logsdon, Chevalier George Preckwinkle and Executive Chocolatier Rob Solomon. 2 0 1 6 v 2 :: G A S T R O N O M E :: 25 PHILANTHROPY