VOL2 2018

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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Page 100 of 147

New World Classics BY JOHN FLAMMANG, Southeast Chargé de Presse Provincial ON THE BEAUTIFUL southwest Florida evening of January 22, the Bonita Bailliage gathered at Collier's Reserve Country Club for a "New World Classics"- themed dinner. In the entry hall, attendees were invited to take flutes of sparkling wine from a long table. Above the table was an ice sculpture with the Chaîne logo brightly lit within it. The group appreciated this wel- coming symbol created by Executive Chef/Chef Rôtisseur Brian Lord. As there were 110 attendees at the event, the poolside reception made it easy to seek out old friends and meet new people. In the din- ing room, centerpieces of tall, flower-filled vases enabled confrères to see each other across the table and continue chatting. The first course of shellfish stew temporarily silenced the room and served as a delicious prelude to the rest of the feast. During the evening, Bailli Provincial Susan Vareschi elevated Chef Lord to maître rôtisseur. In closing, staff members received commemorative pins as mementos of the occasion, and Vice Conseiller Gastronomique Mark McCaw presented Chef Lord with a ceramic Chaîne plate as a token of the Bonita Bailliage's gratitude for the wonderful evening. G BONITA Collier's Reserve Country Club January 22, 2018 NEW BEDFORD SCALLOPS, POACHED OYSTERS, MUSSELS, AND SHRIMP Fennel, Preserved Lemon, Shellfish Broth Domaine A'Dair Chablis 2014 ROASTED AMISH DUCK BREAST Duck Confit, Foie Gras, Sour Cherry Sauce Etude Pinot Noir Carneros 2015 COLORADO LAMB WELLINGTON Mushroom, Mousseline, Candied Black Figs, Cauliflower, Black Currant Mostarda, Truffle-Lamb Jus Beaulieu Vineyards Reserve Tapestry 2013 WHITE CHOCOLATE MOUSSE AND RUM RAISIN ICE CREAM Almond Financier, Poached Sultanas, Sesame Lace Tuile, Caramel Sauce Beringer Nightingale Sémillon 2012 Kimberly Philbin and Chevalier Mitchell Dannenberg. Dame Karen Waldrip and Emory Waldrip. Amy Miller, Seth Miller, Professionnel de la Table Maureen Lerner, and Arnold Lerner. Maître de Table Restaurateur Frank Stover, Carol Stover, Dame Erika Aron, and Chevalier Peter Aron. Chevalier Mark Baker, Shirley Baker, Lillian Veri, and Frank Klinkhammer. Executive Chef/Maître Rôtisseur Brian Lord. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 99

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