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
An Alsatian Christmas to Remember BY EMILY KLEIN, Vice Chargée de Presse THE NEW YORK Bailliage kicked off the holiday season on December 8 with a delicious dinner at Owner/Chef Gabriel Kreuther's eponymous Alsatian restaurant. Before opening his own restaurant, Chef Kreuther worked in Michelin-starred establish- ments in Europe and as executive chef at Atelier Real Food at the Ritz-Carlton in Istanbul. In the United States, among other stints, he served as sous-chef at La Caravelle and chef de cuisine at Jean Georges. For this event, he gave his undivided attention to New York confrères. Chef Kreuther's cuisine is brilliant. His restaurant has earned three stars from the New York Times as well as a Michelin star. According to food critic Pete Wells, "[Chef Kreuther's] dishes make an irresistible case for the power of classical European techniques." The evening's all-star guest list included Bailli Jim Wallick, Echanson Provincial Joseph D'Ambrosio, Vice Conseiller Gastronomique Honoraire Omar Khan, Conseiller des Bailliages National Honoraire Joel Spiro, Bailli Délégué National Honoraire Burt Hobson, and a very special individual—former Los Angeles Mayor Antonio Villaraigosa. G Chaîne Goes to Lamar BY KATE HAMBRIGHT, Vice Chargée de Presse LAMAR UNIVERSITY'S MOTTO is, "Living the Legacy. Inventing the Future." On March 25, culi- nary students in the Hospitality Administration program of this southeast Texas university embod- ied the school's motto by preparing a fabulous dinner for Beaumont Bailliage members. The airy, modern atrium of the Food and Consumer Sciences Building was transformed for the evening by Chef-Instructor/Vice Conseiller Culinaire Charles Duit and his students, who delighted attendees with culinary creations worthy of the finest dining estab- lishments. Perfectly paired wines completed the group's enjoyment of this fantastic meal. Following the dinner, attend- ees gave Chef Duit and his team a well-deserved round of applause. The chef then informed them that his students were participating in a forty-day internship in London during the summer. All in attendance could think of no scholars better qualified for such an honor. G NEW YORK BEAUMONT Lamar University March 25, 2016 TAPENADE BRUSCHETTA Herb-Coated Chèvre Planeta la Segreta Bianco 2009 LENTIL-CHICKEN SOUP BALSAMIC-MARINATED FLANK STEAK Roasted Rosemary Fingerling Potatoes, Grilled Vegetables, Hard Rolls, Maître d'Hôtel Butter Château Saint-Antoine Réserve Bordeaux 2009 LEMON SOUFFLÉ TART Basil Ice Cream, Blueberry Compote Santa Julia Tardio Late Harvest Torrontes 2010 Chevalier Charles Daleo and Alicia Daleo. Lamar University student Kelsey Patrick. PHOTO BY TRAVIS KEYES Former Los Angeles Mayor Antonio Villaraigosa, Bailli Jim Wallick and Jeff Peze. BAILLIAGES 56 :: C H A I N E U S . O R G :: 2 0 1 6 v 2