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
Moulin Rouge BY CLARINE HATFIELD, Vice Chargée de Presse ON DECEMBER 5, the Hillsborough Bailliage held a Moulin Rouge - themed holiday event at the JW Marriott, located a block away from Union Square in San Francisco. Following the champagne reception, attendees were whisked up to the twenty-first floor via glass elevators; being that high up made for great views of the city lights. Hotel Management and Operations Executive/San Francisco Vice Conseiller Gastronomique Nasser Mobarak went to great lengths to create an ambiance befitting the theme. The dining room had a rosy glow, and the tables were adorned with exquisite centerpieces. The film Moulin Rouge was pro- jected onto a back wall. Bailli Lois Gogol welcomed the group and introduced special guests Conseiller Gastronomique Provincial Walt Renner III and Bailli Provincial Honoraire Dick Sponholz. Executive Chef Ben Mattman and Vice Conseiller Gastro - nomique Mobarak collaborated on the delectable five-course menu. A jazz combo played throughout the evening; attendees got into the spirit by taking to the dance floor between courses and following dinner. Like the movie that inspired this event, the Hillsborough Bailliage's Moulin Rouge evening was sumptuous and luxurious. G Underground Goat BY TODD ARKEBAUER, Vice Chargé de Presse IN 2010, THE BOKA Restaurant Group opened the acclaimed Girl & the Goat restaurant, helmed by Chicago native Executive Chef Stephanie Izard. Nearly six years later, it remains one of the city's most popular venues. Although the eatery was familiar to many Chicago Bailliage members, few had visited the intimate private dining space below it. Over two consecutive nights in February, four dozen confrères descended into Underground Goat to sample a wide array of dishes selected from the extensive, seasonally changing menu upstairs. In the cozy, candlelit room, servers poured champagne while attendees settled in at rustic tables. Professionnel du Vin Jeremy Adler—the Girl & the Goat's sommelier and wine director—com- mented on the wines diners would be enjoying from both his own list and the Chicago Chapter's cellar. Chef de Cuisine Aaron Thebault spoke about the restaurant's delectable, boldly flavored foods, which often incorporate international influences and unexpected twists. Not surprisingly, goat gastronomy was featured throughout the meal. The Underground Goat perfectly showcased Chef Izard's beau- tifully balanced, flavorful cuisine, made even more enjoyable by Professionnel du Vin Adler's insightful wine pairings. G HILLSBOROUGH CHICAGO PHOTOS BY LORENZO TASSONE PHOTOGRAPHY Vice Echanson Bruce Bastl, Silicon Valley Bailli Janina Loire, JB Loire and Patricia Bastl. Echanson Provincial Hon. Orley Hatfield, Conseiller Gastronomique Provincial Walter Renner III and Bailli Hon. Harry Dokouzian. Beverly Zierolf and Barbara Renner. Dame Beth Roldan, Vice Chargée de Missions Beth Lang and Chambellan Provincial/Bailli Mon Roldan. Vice Chargé de Presse Todd Arkebauer and Vice Chargé de Missions Hon. Elan Jacoby. BAILLIAGES 88 :: C H A I N E U S . O R G :: 2 0 1 6 v 2