Gastronome

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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the Rosewood Sand Hill BY EJ HEINZER, Vice Chargée de Presse THE HILLSBOROUGH BAILLIAGE'S holiday gala at the Rosewood Sand Hill hotel on December 2 was a thoroughly delightful affair. On a portico heated by mesmerizing columns of flames, attendees enjoyed fabulous canapés and refresh- ing champagne. Lively conversation and happy laughter attested to the Chaîne's special camaraderie, as guests and longtime members mingled in perfect harmony. After everyone took their seats in the formal dining room, the service team flaw- lessly presented the sumptuous meal. The courses were paired with superb wines. Executive Sous-Chef Michael Daley, who has prepared Chaîne dinners in the past, proudly explained that the produce had been procured at a farmers' market that morn- ing and that most of the other ingredients came from California farmlands. Chef Daley's specialty is crafted dishes with foraged ingredients. He also conveyed that his team was pleased by the opportunity to create a unique holiday menu for confrères. The group was honored to be joined by Wine Director Paul Mekis, who not only directs the wine pro- gram at the Rosewood Sand Hill hotel in Menlo Park but at all Rosewood properties. His overview of the evening's wines piqued the interest of all. G HILLSBOROUGH Rosewood Sand Hill December 2, 2017 SUNCHOKE SOUP Osetra Caviar, Burnt Lemon Gel, Hazelnut Crumble Domaine du Viking Vouvray Chenin Blanc 2014 POACHED BOSC PEAR TARTLET Marcona Almond Shell, Buttermilk Purée, Elderflower Vinegar Domaine du Viking Vouvray Chenin Blanc 2014 RUGOSA SQUASH RAVIOLO Wild Mushrooms, Burgundy Truffle Domaine Paul Pillot Bourgogne Pinot Noir 2015 BROKEN ARROW RANCH VENISON LOIN Black Garlic Purée, Foraged Spruce Fluid Gel, Pickled Ramp, Roasted Potato Duckhorn Three Palms Vineyard Merlot 2008 MANJARI MOUSSE Cassis, Azuleta Sponge, Chocolate Sorbet Alvear Pedro Ximénez Solera 1927 PHOTOS BY WALT HEINZER Vice Conseiller Gastronomique Peter Pawlick, Vice Chargé de Médias Sociaux Walt Heinzer, Wine Director/ Master Sommelier Paul Mekis, Bailli Michael Kalkstein, and Vice Echanson Bruce Bastl. Dame Margaret Lilani, Alysse Godino, and Dame Jennifer Pawlick. Chevalier Ross Bruce and Vice Chargé de Médias Sociaux Walt Heinzer. Vice Chargée de Presse EJ Heinzer, Chevalier Ross Bruce, and Diana Bruce. BAILLIAGES 104 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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