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.

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Elevated Induction Dinner BY ROBIN SHORE, Vice Chargée de Presse ON NOVEMBER 15, 2015, as the setting sun trans- formed the Atlanta sky to a brilliant red, members of the Atlanta Bailliage attended a very special induction dinner at the chic, rotating Polaris restaurant atop the 22-story, four-star Hyatt Regency Atlanta. Baillli Herb Spasser was the perfect host for the occasion. Bailli Provincial Tony Hirsh presided over the inductions of Maître Rôtisseur Derrick Henry, Chef Rôtisseur Kareen Linton, Dame de la Chaîne Dawn McGreevey, Chevalier Kirk Paulk, and Chevalier Jamie Parrish. He then explained the history and symbolism of the Chaîne, much to the enjoyment of all. A special treat was wit- nessing the elevation of Peachtree Bailli Richard Smith to South Central echanson provincial. Executive Chef Martin Pfefferkorn orchestrated the food and wine pairings. Salsify custard and crabmeat presented in precision-cut eggshells painted silver and adorned with nasturtiums and violas set the tone for the imaginative menu. Dessert emulated the restaurant's blue dome with a dome of melting chocolate filled with honey ice cream, air cake, and mint. Elegance and delicate sophistication were the delightful and delectable themes of the evening. G ATLANTA Polaris November 15, 2015 SALSIFY CUSTARD Egg Shell, Reggiano Espuma, Crabmeat Binigrau Nounat Chardonnay Mallorca RABBIT CONSOMMÉ Truffle Spätzle, Parisian Vegetable, Micro Chervil HOUSE-CURED PIKE Pickled Cucumbers, Finger Lime Caviar, Dill-Mustard Sauce Trimbach Gewürztraminer 2012 JUNIPER AND VENISON Braised Red Cabbage, Pommes Williams, Lingonberries Domaine Grand Veneur Châteauneuf-du-Pape 2003 MELTING CHOCOLATE DOME Honey Ice Cream, Air Cake, Rooftop Mint Officers and inductees. Bailli Herb Spasser, Bailli Provincial Tony Hirsh and Officier Ron Goldstein. Executive Chef Martin Pfefferkorn and Bailli Herb Spasser. Barbara Dickson, Vice Conseiller Gastronomique Roy Dickson, Dame Sherri Smith and Echanson Provincial/Peachtree Bailli Richard Smith. Dame Nancy Laubscher, Dame Robin Shore, Chevalier Kirk Paulk, Dame Simone Siex and Vice Echanson David Boone. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 53

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