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.

Issue link: https://gastronome.epubxp.com/i/1035845

Contents of this Issue

Navigation

Page 116 of 147

at the Thunderbird BY LAURA WALSH, Far West Chargée de Presse Provincial FOUNDED IN 1951 in Rancho Mirage, the Thunderbird Country Club immediately attracted Hollywood celebri- ties, U.S. Presidents and other high-ranking politicians, and major manufacturers. Given this roster of powerful patrons, it's not surprising that the motorized golf cart was developed there and first used on the club's golf course. There is also the perennial question of which came first—the club or the car? The answer is: the club! The chairman of the Ford Motor Company, who was a club member, was granted permis- sion to use its name for his sleek new 1955 sports car. For the past seven decades, the club has continued to maintain a modern feel while offer- ing world-class dining. On January 8, the Palm Springs Chapter enjoyed a superb meal there prepared by Executive Chef/ Conseiller Culinaire Provincial Honoraire Chris Olson and his team. Chef Olson is committed to delivering distinctive cuisine of the highest quality at every dining experience. Attendees were delighted by the playful presentations, their taste buds wowed by the delicate and delicious range of rich flavors and varied textures. This was a Chaîne event for the history books and one that many will strive to top! G PALM SPRINGS Thunderbird Country Club January 8, 2018 DUCK EGG "LONG AN" French Truffles, Foie Gras Pernot-Belicard Puligny- Montrachet Premier Cru 2014 NORWEGIAN HALIBUT Ocean Essence, Saffron, Ginger Pernot-Belicard Puligny- Montrachet Premier Cru 2014 SMOKED BEEF HEART CARPACCIO Ají Panca Chimichurri, Sweet Potato Domaine de Courcel Grand Clos de Épenots Pommard Premier Cru 2005 WHETSTONE VALLEY ROAST GOOSE Sous Vide Breast, Preserved Leg Confit Château Pichon-Longueville Baron 2006 MEYER LEMON CURD Dark Chocolate-Almond Crunch Bar Château Lafaurie-Peyraguey Sauternes 2003 PHOTOS BY ED LEE Liz Olson, Bailli Hon. Marty Rakowitz, Vice Chancelier-Argentier Hon. Annette Rakowitz, Officier Brian Foord, and Kathy Foord. Bailli Craig Surdy, Maître Rôtisseur Eric Wadlund, and Chambellan Provincial/Reno Bailli Ranson Webster. Chevalier Michael Tovian, Ruthann Tovian, and Chevalier Steve Saxon. Aspen Professionnel de la Table Bill Adams and Aspen Professionnel de la Table Scarlett Adams. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 115

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018