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
Dos Caminos Puts the "Can" in Cantina BY PETER CAPORILLI, Mid-Atlantic Chambellan Provincial CORPORATE EXECUTIVE CHEF/Maître Rôtisseur Ivy Stark likes to spend her free time in Mexico, eating, drinking, and learning her way through the country. Through her travels she continuously fortifies her passion for twenty- first-century Mexican cuisine. On February 11, Atlantic City Bailliage members were the beneficiaries of her enormous talent at Dos Caminos in Harrah's Resort—one of a hand- ful of outlets where she hangs her toque as cor- porate executive chef. Dos Caminos is known for its ultra-hip vibe and swanky décor. At its inventive guaca- mole bar, patrons wait three deep for gour- met versions of this Mexican staple. After a margarita-heavy reception, Chambellan Provincial Peter Caporilli inducted Chef Stark and Harrah's Regional President Rick Mazer as maître rôtisseur and maître hôtelier, respectively, to rousing applause from the enthusiastic crowd. BR Guest is the parent company of Dos Caminos, and dinner was hosted by BR Guest Regional Vice President/Vice Conseiller Gastronomique Jeff Vasser. Festive maracas and arpa jarocha music provided the perfect backdrop for the bold cuisine. Attendees savored Añejo Manhattans as an after-dinner drink, reminding them that no cantina visit is complete without Mexican chocolate—no matter how subtle! G ATLANTIC CITY Dos Caminos February 11, 2016 TEQUILA-CURED SALMON Achiote, Citrus, Preserved Kumquats Brooklyn Brewery Sorachi Ace DUCK TAMALE Guajillo Salsa Bodega Numanthia Termes Toro 2012 CHILE-BRAISED BEEF SHORT RIBS Arroz con Crema, Oaxacan Mole de Chichilo Emiliana Gê Cabernet Sauvignon Colchagua Valley 2010 COFFEE-INFUSED TRES LECHES VANILLA SPONGE CAKE Cocoa-Coffee Meringue Añejo Manhattan: Riazul Añejo, Antica Sweet Vermouth, and Chocolate Bitters PHOTOS BY KRISTIAN GONYEA Vice Chargé de Missions Scott Strenger, Bailli Ted Lippman, Executive Chef/Maître Rôtisseur Ivy Stark, Maître Hôtelier Rick Mazer, Chambellan Provincial Peter Caporilli and Vice Echanson Ted de Ment. Chevalier Dan McMahon. Executive Chef/Maître Rôtisseur Ivy Stark and Chef Michael Penaranda. Chevalier Eric Goldstein, Officier Fran Goldstein and BR Guest Regional Vice President/Vice Conseiller Gastronomique Jeff Vasser. Vice Echanson Ted de Ment, Bailli Ted Lippman and Chambellan Provincial Peter Caporilli. BAILLIAGES 78 :: C H A I N E U S . O R G :: 2 0 1 6 v 2