Gastronome

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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Induction Gala BY MARSHALL L. BERENSON, Northeast Chambellan Provincial/Boston Bailli BOSTONIANS SURE DO love a celebration! Tea party in the harbor? World champion teams? Bring it! Yet for Boston Bailliage members, whose chapter has been going strong for forty-nine years, nothing compares to the annual holiday induction gala. The most recent one, on December 13, was held in the city's most beautiful din- ing room—BOND Restaurant at the Langham Hotel Boston. Maître Hôtelier Ronald Pellerine joined the group for the induction ceremony. Executive Chef Mark Sapienza—a longtime friend of the Boston Bailliage—hosted the celebrated Langham Saturday Chocolate Bar at the Boston Grand Chapitre in 2008. His French culinary techniques, including goose roasting and gilding, are of the high- est order. Chambellan Provincial/Bailli Marshall Berenson inducted twelve new members, elevated two confrères, awarded two commandeur pins, and presented the Bronze Mondiale Medal of Honor to Vice Echanson David Berman and the Bronze Star of Excellence to Maître Hôtelier El-Sayed Saleh. A harpist serenaded the assembly with dulcet tones, and holiday carolers interjected merry cheer while the superb Langham team delivered the wonderful meal with panache. As many revelers remarked, the evening epitomized what the Chaîne is and should be! G BOSTON BOND Restaurant December 13, 2015 HOUSE-SMOKED SALMON AND STURGEON TERRINE Citrus-Roasted Beets, Gaufrette Potatoes, Caviar Crème Fraîche Passport Vouvray WARM LOBSTER-SWEETBREAD SALAD Blood Orange, Fennel, Mâche Marqués de Murrieta Pazo de Barrantes Albariño 2013 BRAISED GULF OF MAINE MONKFISH Sage-Winter Truffle-Squash Risotto Barton & Gustier Passeport Pouilly-Fuissé 2013 DRY AGED PRIME RIB OF BEEF Moutarde Violette de Brive, Tarentaise-Potato Gratin, Spinach, Chanterelles, Shallot Confit Château Baret Pessac-Léognan 2009 ESPRESSO-SOAKED OPERA CAKE Caramelized White Chocolate Dulcey Sabayon Mousse, Valrhona Chocolate Sorbet, Chocolate Dust M. Chapoutier Banyuls 2013 PHOTOS BY MARSHALL BERENSON, CAMILO GUTIÉRREZ AND CHRISTOPHE COUTURIER Inductees and élevés. Chevalier Daniel Rosengarten, Dame Kerry Schaub Rosengarten and Chevalier Alan Rouleau. Margaret Bell, Vice Chargé de Missions Hon. Leonard Kopelman and Carol Kopelman. Executive Chef Mark Sapienza and Chambellan Provincial/Bailli Marshall Berenson. Krassi Diehl, Vice Chargé de Missions Todd Saunders, Amy Hyson and Chevalier Brett Little. Vice Conseiller Gastronomique Camilo Gutiérrez and Savannah Jabro. Dame Nada Jaber, Maître Restaurateur Rabih Jaber, Chevalier Stephen Samuels and Eileen Samuels. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 77

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