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
Front Row Dining BY KATHY SHAY, Vice Charg é e de Presse ON FEBRUARY 21, twenty-five lucky Austin Bailliage mem- bers bellied up to the limited-seating counter of Counter 3.Five.VII, whose name derives from the restaurant's nightly offerings of three, five, or seven courses. Receiving raves from food critics and patrons alike, Counter 3.Five.VII lived up to its exceptional billing. Executive Chef Damien Brockway and his team cooked, plated, served, and kibitzed as attendees watched the culinary magic unfold from their front-row seats. The counter-style dining/kitchen combination encourages interaction between chefs and diners, so that techniques, ingredients, and presentations can be observed and discussed. The imaginative menu was paired with wines produced in some of the more obscure wine regions in Italy and were made with lesser-known, but distinc- tive, grapes. The notion of fine dining usually conjures images of crisp white tablecloths, professional staff catering to one's every need, and choices for the best table in the house. Counter 3.Five.VII offers an exciting alternative—horseshoe-shaped seating in a beautiful, contemporary setting that allows diners to share their table with the chef while delivering the same caliber of cuisine as traditional white- tablecloth restaurants. G Escaping the Winter Chill BY ERIN DAY, Vice Chargée de Presse WELL-KNOWN INDIANAPOLIS Chef Neal Brown has made a name for himself by opening several restaurants over the years. He is also known for pushing the envelope and exposing diners to new culinary experiences. After having to close his beloved L'Explorateur restau- rant, he opened Pizzology, a Neapolitan-style pizza restaurant. He also owns and operates the Libertine Liquor Bar, known for its deca- dent bar snacks. An ardent supporter of the Chaîne, Chef Brown is always happy to cook for the Indianapolis Bailliage. On February 21, he hosted confrères at one of his Pizzology locations, treating them to a French-inspired menu—some- thing he doesn't get to cook as often as he would like. He shared with the group the fact that he liked giving his team the oppor- tunity to create something other than the usual Italian fare. While all of the wines were delightful, diners were especially taken with the dessert wine, Dillman Riesling Trockenbeerenauslese 2005. The evening was a wonderful way to ward off the winter chill and enjoy great food and Chaîne camaraderie. G AUSTIN INDIANAPOLIS Pizzology February 21, 2016 PURÉE OF CELERY-WALNUT SOUP Fontina Azienda Agricola Monte del Frà Ca' del Magro 2012 WOOD-CHARRED BROCCOLI, BRUSSELS SPROUTS, BLOOD ORANGE, FARRO Buttermilk Ranch Dressing Blackbird Vineyards Arriviste Rosé 2014 OVEN-ROASTED VENISON Honey-Black Pepper Parsnips, Cauliflower Crema, Peanuts Domaines Barons de Rothschild Lafite le Dix de los Vascos 2012 STICKY TOFFEE PUDDING Persimmon Dillman Riesling Trockenbeerenauslese 2005 Linda Cook, Dame Kitty Valdes and Elizabeth Mannion. Vice Echanson Hon. Allen Valliant and Officier Debra Larson. Dame Susan Crook, David Crook and Bailli Jen Priddy. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 81