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 62 of 155

at Pearl East BY KEITH SILLER, Vice Chargé de Presse THE LONG ISLAND Bailliage's annual Chinese New Year's banquet at Pearl East restaurant in Manhasset, New York, is a favorite event for members and visit- ing confrères alike. On February 21, the best got even better as attendees celebrated the Year of the Monkey with a Chinese gourmet feast once again perfectly orchestrated by Proprietor/Chef Cathy Huang and Vice Conseiller Gastronomique Betty Siller. The event was held in a beautifully decorated private dining room. Kicking off the festivities was a champagne reception featuring eight dim sum delicacies. At the subsequent banquet, each course was gorgeously displayed with exquisitely detailed animal sculptures carved from fruits and vegetables, which were almost too good to eat. As always, the food and its artistic presentation were unrivaled; however, the essence of Pearl East is its owner. All-seeing, ever- present Cathy Huang is proud of her dining establishment, which, with support from an excellent kitchen brigade and service staff, con- sistently earns high marks across Long Island. Come join the Long Island Chapter for the Year of the Rooster in 2017, and you too will be treated like an emperor or empress! G Evening in Austria BY EMMA RUTH BRITTAIN, Vice Chargée de Presse ON NOVEMBER 6, 2015, Myrtle Beach Bailliage members enjoyed traditional Austrian and Viennese cuisine at a delightful event hosted by Chef Werner Horvath and Martina Horvath, owners of Café Old Vienna German-Austrian Restaurant and Beer Garden. The classic menu reflected Old World flavors as attendees began the evening sampling Austrian schnitzel, Bavarian-style soft pretzels, and potato pancakes, served with a variety of draft beers. The expe- rience continued with authentic dishes such as Austrian cream of sweet pea soup, a selection of sausages served with sauerkraut and German potato salad, and traditional sauerbraten with spätzle and red cabbage. Austrian wines complemented the delicious meal, which was served by staff wearing traditional Austrian attire. The convivial ambiance enhanced the meal to create a truly enjoyable evening. G LONG ISLAND MYRTLE BEACH Staff, Bailli Jerome Siller, Staff, Owner/Chef Cathy Huang and Vice Conseiller Gastronomique Betty Siller. PHOTOS BY BRONNIE FISHER Chevalier William Jackson, Jr. and Dame Barbara Jackson. Chevalier Robert Detwiler and Peggy Detwiler. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 61

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