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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Page 55 of 155

Italian Night at Collier's Reserve BY JOHN FLAMMANG, Vice Chargé de Presse ON JANUARY 14, the Bonita Bailliage experienced an authentic Italian repast at Collier's Reserve Country Club, which is situated on 450 acres of some of the most picturesque land in Florida. The site was the first Audubon Signature Cooperative Sanctuary in the world. More than thirty per- cent of the community serves as a conservation area, with fifty acres of upland preserve maintained as gopher tortoise habitats. In keeping with the Italian theme, a sea of red-and-white- checkered tablecloths served as the backdrop for Executive Chef/Chef Rôtisseur Brian Lord's wonderful prepara- tions. After a parade of savory delights, diners enjoyed a selection of sweets, cheeses, and fruits, served with an intensely yellow Antinori Santa Cristina Vin Santo Della Valdichiana 2009. At evening's end, Chambellan Provincial/Bailli Susan Vareschi and Vice Conseiller Gastronomique Roger Brunswick presented Chef Lord and Clubhouse Manager Tim Heslin with a commemorative Chaîne plate. All staff members received special pins as tokens of the Bonita Bailliage's appreciation for their hard work. G BONITA Collier's Reserve Country Club January 14, 2016 OVEN-ROASTED MONKFISH CRÉPINETTE San Daniele Ham, Alaskan King Crab, Fennel, Sea Beans, Pickled Italian Cherry Pepper Fontanafreda Gavi di Gavi Cortese 2014 UOVA DA RAVIOLO Duck Egg, Guanciale, Reggiano- Parmigiano, Frisée, Oregano, Red Wine-Tomato Sauce Bertani Valpolicella Ripasso 2011 SLOW-COOKED VEAL CHEEKS Anson Mills Mascarpone Polenta, Vegetables, White Truffle, Natural Jus Rocca Delle Macie Roccato 2009 CHEF'S SELECTION OF SWEETS, CHEESE, AND FRUIT Antinori Santa Cristina Vin Santo Della Valdichiana 2009 The site was the first Audubon Signature Cooperative Sanctuary. Chambellan Provincial/Bailli Susan Vareschi, Executive Chef/Chef Rôtisseur Brian Lord, Clubhouse Manager Tim Heslin and Vice Conseiller Gastronomique Roger Brunswick. Chevalier Ed Simon, Midge Simon, Ana Machamer and Chevalier David Machamer. Chevalier Rolando Rivera and Dame Claudia Rivera. Maître de Table Restaurateur Frank Stover and Carol Stover. Chevalier Tom Briers, Joy Briers, Toni Bruce and Chevalier Bob Bruce. Vice Conseiller Gastronomique Roger Brunswick, Suzanne Cohn, Chancelier National Hon. Norman Cohn and Chambellan Provincial/Bailli Susan Vareschi. BAILLIAGES 54 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

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