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 65 of 155

Haute Cuisine at Volvér BY ELIAV BARR, Vice Chargé de Presse OWNER/CHEF JOSE Garces began his culinary career in Philadelphia in the early 2000s, opening his first restaurant, Amada, in 2005. Since then, his outstand- ing cuisine at Tinto (Basque), Distrito (Mexican), Chifa Du Kang (Chinese/ Peruvian), and Rosa Blanca (Cuban) has made him a star in the city and beyond. He has risen to the top ranks of U.S. chefs, garnering a coveted James Beard Foundation "Best Chef, Mid-Atlantic" award and winning a Food Network com- petition for the "Iron Chef" title. His latest venture, Volvér, is known for its multicourse tasting menus show- casing seasonal ingredients. On March 13, Philadelphia Bailliage members, led by Bailli Thomas Knox, gathered there to celebrate the venue's recent five-star award from Forbes Travel Guide . The experience was a journey through global cuisines. Local ingredients, many from Chef Garces's own Luna Farm, and molecular-gastronomy techniques were designed to surprise, delight, and amplify the flavors and textures of the dishes. The accompanying wines fittingly drew from different parts of the world and included selections from France, New Zealand, Italy, Spain, and Portugal. G PHILADELPHIA PHOTOS BY PAUL KOULOGEORGE Vice Chargée de Missions Linda Knox, Chris Olivia, Lex Burchmore, Oscar Ponce and Bailli Thomas Knox. Chevalier Charles Davidson, First State Chef Rôtisseur Tom Hannum and First State Vice Chancelier-Argentier Michelle Hannum. Chevalier Ken Schoenholz, Dame Diane Sarkisian and John Bryers. Chevalier Bruce Zappan, Officier Ellen Baer, Vice Chargé de Presse Eliav Barr and Chevalier Phil Baer. Professionnel du Vin Mary Ann Settembrino, Sandy Muller, Eileen Christian and Susan Davidson. BAILLIAGES 64 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

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