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.

Issue link: http://gastronome.epubxp.com/i/745503

Contents of this Issue

Navigation

Page 93 of 155

St. Patrick's Encore BY GRAIG SMITH, Vice Chargé de Presse FOR THE SECOND year in a row, the Cincinnati Bailliage chose an Italian venue for its St. Patrick's Day dine- around event. Alfio's Buon Cibo in the Hyde Park section of Cincinnati is jointly owned by Scott Lambert, who manages the front of the house, and Executive Chef Alfio Gulisano. Chef Gulisano grew up in Bueno Aires, where the larg- est immigrant population is Italian. He witnessed the intertwining of Italian and Argentinian cuisine throughout his youth and has embraced these two cultures in his dishes. The favorite Argentinian dish served at this event was spinach and spicy pork empanadas, while veal short rib ravioli in truffle-Marsala sauce topped the Italian offerings. During the evening, diners were serenaded by the Society of the Friendly Sons of St. Patrick Glee Club. This highly accomplished choral group, which promotes brotherhood, charity, and com- munity service, has been a Cincinnati institution for many years. Once again, Vice Chargée de Missions Carmen Parks came through with a gem of an event that allowed all in attendance to express their appreciation for Irish traditions with exquisite food, superb wines, and, best of all, Chaîne camaraderie. G CINCINNATI Amy Eddie, Hugo Tostado, Professionnel du Vin Kathleen Van Kirk and Chevalier Marcus Relthford. Matt Peitsmeyer, Abby Peitsmeyer and Jean Haynes. Vice Chargée de Missions Carmen Parks and Paul Parks. Vice Chancelier-Argentier Bethanie Butcher and Guenter Matthews. Staff, Co-Owner/Executive Chef Alfio Gulisano and Bailli George Elliott. Chevalier John Mocker and Bailli George Elliott. BAILLIAGES 92 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2016