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
The Importance of Giving Back BY MIRELLA MONOSCALCO, Kauai/Oahu Vice Conseiller Gastronomique Honoraire THE HONOLULU BAILLIAGE held its Ho'okipa Benefit Dinner for the Culinary Institute at Kapiolani Community College on April 23. Guest Chef/Vice Conseiller Gastronomique Vikram Garg devel- oped the menu and led the kitchen team of culinary instructors and students. The results were spectacular! Service and pacing were exem- plary under the watchful eye of KCC Culinary Arts Instructor/ Conseiller Culinaire Provincial Grant Sato. In the dining room overlooking the ocean, attendees were greeted with a selection of champagnes, including offerings from Krug, Egly-Ouriet, Vilmart, and Cristal. Each dinner course was paired with a superb wine brought by a confrère. While many won- derful Burgundy wines were shared, Rouget Echezeaux Grand Cru 2006 and the beef course made a perfect marriage. Before departing, attendees praised Chef Garg and his team for creating the delicious dinner and thanked Bailli Honoraire Sid Lee and Bailli Kimi Matar for orchestrating the amazing fundraiser for KCC. All agreed it was a magical evening. Vive la Chaîne! G Winter Celebration at Northampton Wines BY ANDREW MCDONALD, Vice Chargé de Presse ON THE MILD winter evening of January 31, the Greenville Bailliage held its opening event of 2016 at the Wine Café at Northampton Wines in downtown Greenville. Housed in a brick building built circa 1891, this lovely venue has vaulted ceilings and an inviting atmosphere. It is still known to some as the "Trolley Barn" in refer- ence to its original use; now it is home to more than 2,000 fine wines. The Wine Café is owned by Vice Echanson Richard deBondt, who provided informative and captivating wine commentary throughout the evening. Bailli Coleman Shouse welcomed confrères and introduced the evening's special guests. Executive Chef Tony Keely produced a deli- cious five-course culinary adventure perfectly paired with superb wines. This followed Vice Echanson deBondt's theme of Napa "Old Guard" wines, representing some of Napa Valley's most historic vineyards and vinified by some of the region's longest-established premium producers. After dinner, Chef Keely and the café's talented staff were show- ered with kudos and applause from all in attendance—a perfect end to a fine winter evening in Greenville. G HONOLULU GREENVILLE PHOTOS BY JEREMY FLEMING Chevalier Jerry Ferlauto and Bailli Hon. Ruud Veltman. Chevalier Ian MacNaughton, Bailli Hon. Sid Lee, Bailli Kimi Matar, Vice Conseiller Gastronomique Vikram Garg, Maui Bailli Hon. Mitch Kysar and Pastry Chef Mark Freischmidt. Kauai/Oahu Vice Conseiller Gastronomique Hon. Mirella Monoscalco, Kauai/Oahu Bailli Hon. Mark Monoscalco, Leah Bernstein and Mark Bernstein. BAILLIAGES 72 :: C H A I N E U S . O R G :: 2 0 1 6 v 2