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
Pirates of Central Texas BY JENNIFER JONES, Officier ON SEPTEMBER 19, 2015, the Austin Bailliage set sail for an evening of adventure in honor of "International Talk Like a Pirate Day." The port of call was the Finn & Porter Restaurant in the Hilton Austin. Attendees got into the spirit by dressing up; Captain Jack Sparrow made an appearance, as did a bevy of other buccaneers. Treasure maps guided the group through an evening of culinary conquests cre- ated by Executive Chef Peter Maffei and his team. The sea bass cevi- che had plenty of citrus to ward off scurvy! Transforming basic ingredients into something elegant and delicious is one of Chef Maffei's culinary tenets: "I like to capture the simplicity of the dish by developing vibrant flavors and focusing on great local ingredients." To accompany the land-and-sea entrée, Vice Echanson Marshall Jones plundered many a wine cellar to find the gem that is La Sirena Pirate TreasuRed 2012, crafted by Vintner Heidi Barrett. The adventure was declared a complete suc- cess: instead of being ordered to walk the plank, Chef Maffei and his team were cheered by the motley crew of Austin confrères and presented with a commemorative Chaîne plaque. G AUSTIN Finn & Porter Restaurant September 19, 2015 "TIE ME TO THE MAST, MATE" COCKTAIL SEA BASS CEVICHE Citrus, Serrano, Sesame POTATO-WRAPPED HALIBUT Truffle Tartar Sauce, Creamed Peas, Anchovy-Roasted Carrots Uppercut Sauvignon Blanc 2013 ROASTED BEEF TENDERLOIN Beef Cheek, Little Neck Clams, Browned Butter Hollandaise Sauce La Sirena Pirate TreasuRed 2012 GOAT CHEESE CAKE Sea Salt Tuile, Black Garlic Ice Cream Austin confrères. Ace Jovanovski and Ecuyer Sarah Jovanovski. Vice Echanson Hon. Allen Valliant and Chambellan Provincial/Bailli Denise Valliant. Executive Chef Peter Maffei and staff. BAILLIAGES 68 :: C H A I N E U S . O R G :: 2 0 1 6 v 2