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.

Issue link:

Contents of this Issue


Page 63 of 155

A Taste of France BY BARBARA PROUD, Vice Chargée de Presse ON MARCH 21, the First State Bailliage celebrated World Chaîne Day a month early with a glori- ous French-themed dinner at Domaine Hudson in Wilmington, Delaware. Ranked among the city's best restaurants, Domaine Hudson is owned by two of the First State Chapter's newest professional members: Maîtres Restaurateurs Mike and Beth Ross. Executive Chef Dwain Kalup and committee chair Vice Chargée de Missions Susan Tesier drew from the venue's 450 wines to design a menu filled with crowd-pleasing food and wine pairings. Other event commit- tee members were Dame de la Chaîne Katherine Berg, Vice Echanson Honoraire Linda Collier, Vice Chancelier-Argentier Michelle Hannum, Vice Echanson Laurie Jacobs, and Maître Restaurateur Beth Ross. As a departure from the customary champagne to begin the evening, diners were served a classic French 75 cocktail. It was a wonder- ful way to mark World Chaîne Day and the chapter's new mem- bers, among whom was Maître Restaurateur Bryan Nye in addition to the Rosses. First State members were also pleased to be joined by two visiting confrères: Philadelphia Vice Conseiller Gastronomique Paul Schulze and Delaware Valley Vice Echanson Honoraire Christina Sygnecki. G FIRST STATE Domaine Hudson March 21, 2016 ARCTIC CHAR GRAVLAX Truffled Brioche, Fennel, Citrus Pepitas Château Turcaud Sémillon- Sauvignon Blanc Blend ENGLISH PEA POTAGE Crispy Lamb Ham, Egg Yolk, Whole Wheat Bread Jean Luc Colombo Cape Bleue Rosé 2015 SCALLOP-CRAB AGNOLOTTI Beurre Nantais, Mizuna Château de Villeneuve Saumur- Blanc Chenin Blanc 2014 PISSALADIÈRE Bone Marrow, Parsley, Escargot Château de Villeneuve Saumur- Champigny Cabernet Franc 2010 BOUDIN NOIR Aged Duck Breast, Braised Endive, Sauce Marchand de Vin Château de Saint Cosme St. Joseph 2013 BRAISED VEAL CHEEKS Fennel Purée, Rösti Potato, Sauce Chasseur Perrin & Fils Vinsobres les Hauts de Julien 2009 FROZEN ORANGE-VANILLA PARFAIT Hazelnut Praline, Shaved Dark Chocolate Mas Amiel Muscat de Rivesaltes 2006 General Manager/Sommelier Richard Hover, Executive Chef Dwain Kalup, Vice Chargée de Missions Susan Teiser, Owner/Maître Restaurateur Michael Ross and Owner/Maître Restaurateur Beth Ross. Delaware Valley Vice Echanson Hon. Christina Sygnecki, Philadelphia Vice Conseiller Gastronomique Paul Schulze and Vice Chargée de Missions Susan Teiser. Vice Chancelier-Argentier Michelle Hannum, Chevalier Calvin Scott and Bibi Trask. BAILLIAGES 62 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2016