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 107 of 147

Elegant Evening at the Fort Orange Club BY CHRISTINA RICHARDS, Vice Chargée de Médias Sociaux FOUNDED IN 1880, the Fort Orange Club was described by the Albany Evening Times as having "[an] elevated character, worthy of the city and faith- fully maintaining a high standard." At the Albany Bailliage's event on February 18, confrères found that those words still ring true—not least of all because Executive Chef Jared Millwood helms the kitchen. In a lounge made cozier by a glowing fire, attendees enjoyed the sweet music of violin- ist Ann-Marie Barker Schwartz and flutist Norman Thibodeau while relishing appetiz- ers and bubbly. More treats awaited in the elegant dining room. Chef Millwood's menu fea- tured peak seasonal ingredients that were flawlessly executed. The wines were perfectly paired. A trio of wine experts engaged the entire group in their presentation. Confrères learned that each wine carries its own nuances to be adored and evaluated, and each wine reacts uniquely to the flavor profile of a differ- ent course. The lesson: One size does not fit all. By evening's end, the room was aglow with light, energy, warmth, and laughter. The Fort Orange Club bade guests farewell; goodbye would have seemed too final. G ALBANY Fort Orange Club February 18, 2018 PAN-BRONZED DIVER SEA SCALLOP Lobster Risotto, Crispy Leeks Domaine Janots-Bos Meursault 2011 ZUCCHINI-ARTICHOKE CAKE Cucumber Raita, Preserved Lemon Dry Creek Vineyard Chenin Blanc Clarksburg 2016 MANCHESTER QUAIL Sweet Potato Roulade Bouchard Père & Fils Vosne- Romanée 2005 GRILLED ELK RIB LOIN Whipped Yukon Gold Potatoes, Haricots Verts, Black Pepper Glacé Mocine Otto Rintocchi 2014 BAKLAVA AND CREAM Meyers Rum Ice Cream Château Rieussec Sauternes Grand Cru Classé 2005 PHOTOS BY WILLIAM HARRIS Chevalier George Weissman, Conseiller Culinaire Provincial Yono Purnomo, Chef Andrew Plummer, Dame Barbara Downs, and Sarah Plummer. Dame Marissa Wiley, CJ Wiley, Vice Echanson Michael Thomson, Professionnel du Vin Joseph DeFronzo, Dame Mary Louise Led Duke, and Vice Chargée de Missions Carmela Daubney. Chef Rôtisseur Joan Dembinski and Amber Hurt. Executive Chef Jared Millwood. Maître Rôtisseur Andrew Richards and Vice Chargée de Médias Sociaux Christina Richards. Vice Chancelier-Argentier Holly Katz and Bailli William Harris. BAILLIAGES 106 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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