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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Celebration at the Willard BY CLAUDETTE VERONICA FERRON, Vice Chargée de Presse ON DECEMBER 9, seventy-five Washington, D.C. Bailliage members attended the chapter's annual black- tie holiday gala at the historic Willard InterContinental Hotel. One of Washington, D.C.'s most regal venues, the Willard frequently hosts international dig- nitaries. This evening was no exception; the hotel was hosting an international head of state while the Chaîne event was taking place. In the spirit of the sea- son, confrères received gifts of silver wine- bottle coasters engraved with the Chaîne seal. Attendees mingled cheerfully during the reception, posing for photos in front of a daz- zling Christmas tree. During the lavish meal, Executive Chef/Maître Rôtisseur Serge Devesa described his culi- nary creations, while Vice Echanson National Honoraire Tony Busalacchi— recently appointed Chevalier du Honneur—enlightened the group with his wine commentary. Members also wel- comed back Chevalier Allan Kam, who had received a bronze Share the Chaîne award for signing up seven new members in 2014 and 2015. Their appetites sated and hearts warmed by Chaîne camaraderie, confrères left the gala with visions of epicu- rean explorations to come. G WASHINGTON, D.C. Willard InterContinental Hotel December 9, 2015 MAINE LOBSTER FLAN Ginger, Fava Beans, Micro Cilantro, Chesapeake Bay Blue Crab Velouté Domaine Jean-Claude Bachelet et Fils Chassagne-Montrachet Premier Cru les Macherelles 2010 HUDSON VALLEY FOIE GRAS Cranberry-Raisin Relish, Cinnamon-Toasted Brioche, Hawaiian Black Sea Salt Max Ferd. Richter Spätlese Brauneberger Juffer Sonnenuhr 2013 PEPPERCORN-CRUSTED SOUS VIDE VENISON LOIN Winter Vegetables, Anna Potatoes, Black Truffle Sauce Château Léoville-Barton Bordeaux 1998 TAPIOCA-COCONUT MILK SOUP Litchi Sorbet, Calamansi Gelée, Sesame-Almond Sable, Micro Mint Domaines des Bernardins Muscat de Beaumes-de-Venise 2014 PHOTOS BY JUDITH MAZZA, ARVIN ESKANDARNIA AND ALLAN KAM Vice Chargée de Presse Claudette Ferron. Jurisconsult Paul Haar, Xiangnan Su Haar, Dame Terry Distefano and Chevalier Dave Distefano. Professionnel de la Table Lindsey Marks and Ecuyer Daniel Marks. Maître Restaurateur ZeQiang Wu and Chevalier Steven Abramowitz. Patrice Dionot and Conseiller Culinaire Provincial Hon. François Dionot. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 57

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