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:

Contents of this Issue


Page 122 of 147

(inducted in 1970), Grand Commandeur William Oliver (inducted in 1975), Dame de la Chaîne Mary Lynn Oliver (inducted in 1973), and Grand Commandeur Grant Stannard (inducted in 1977). Attendees were then treated to a special dinner created by Executive Chef Kurt LeVardi in conjunction with chapter officers. The menu was paired with excellent wines, including "dueling reds" from California and France to complement the veal course. The evening was not only a celebration of the Wichita Bailliage's rich history as one of the oldest chapters in the United States but also a harbinger of another great year of events. The membership continues to grow under the leadership of Bailli Theo Mellion. Here's to the next fifty years! G Wichita Country Club December 6, 2017 MAINE LOBSTER THERMIDOR Scallops, Prawns, Lobster Cream Sauce, Asiago-Bacon Crumbs Domaine Lorenzon Mercurey les Croichots 2015 ROASTED VEAL STRIP LOIN Okinawan Potato Purée, Heirloom Baby Carrots, Mushroom Ragoût Domaine de la Janasse Châteauneuf-du-Pape 2013 Donelan Cuvée Moriah 2013 BLACK RASPBERRY BUTTER CAKE Dark Chocolate Tuile, Cream Château Malescot St. Exupery Margaux 2010 Bailli Hon. Jamie Coulter, Bailli Theo Mellion, Bailli Hon. Nestor Weigand, and Bailli Provincial Bill Salomon. Sharon Brown and Chevalier Bruce Brown. Vice Chargé de Missions Michael Murray, Whitney Stratton, Vice Echanson Jamie Stratton, Maître Rôtisseur Bradley Steven, and Laura Steven. Chevalier Jim Morgan, Leslie Morgan, and Vice Chargé de Presse Alan Banta. Vice Chargé de Presse Alan Banta, Amy Banta, Shonna Jones, and Chevalier Andrew Jones. Chevalier Stephen Blaylock. 2 0 1 8 v 2 : G A S T R O N O M E :: 121 ANNIVERSARIES

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018