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 124 of 147

company. Bailli Mazza presented him with a certificate of apprecia- tion for his role in founding the chapter. Vice Chancelier-Argentier David Burka received a Bronze Mondiale Medal of Honor for his work maintaining the bail- liage's wine cellar. In addition, thirteen confrères received Share the Chaîne pins, and Grand Commandeur Richard Sugarman was recognized for his forty-plus years of membership. Executive Chef Yves Samake and Executive Pastry Chef John Quinn prepared an exquisite five- course meal perfectly suited to the crisp autumn evening. Wines from the chapter's cellar paired beautifully with the courses. At a festive Mondiale induction prior to dessert, nine confrères were welcomed into the Société with a champagne toast. This wonderful celebration of the Washington, D.C. Bailliage's first half-century left confrères feel- ing eager for the chapter's next fifty years of gastronomic discovery and camaraderie at the table. G Ritz-Carlton Washington, D.C. October 26, 2017 SMOKED CAULIFLOWER SOUP Roasted Cauliflower, Chervil Schloss Gobelsburg Grüner Veltliner 2015 PAN-FRIED FROGS' LEGS Herb Salad, Jerusalem Artichokes Domaine Heresztyn-Mazzini Chambolle-Musigny 2012 SEARED DUCK BREAST Lingonberry Sauce Nicolas Rossignol Volnay Premier Cru Clos des Angles 2012 BRAISED VEAL SHORT RIBS Kombucha Squash Purée, Dauphine Potatoes Domaine des Roches Neuves Saumur-Champigny 2011 BAKED APPLE BRÛLÉE Calvados Ice Cream, Millet Nougatine Crisp Tenuta Col d'Orcia Pascena Moscadello di Montalcino Vendemmia Tardiva 2011 Chambellan Provincial/Baltimore Bailli Stuart Goldberg and Bailli Délégué Harold Small. Chevalier Joseph Baldinger, Dame Jamie Baldinger, and Vice Conseiller Gastronomique Michael McHenry. Maître Rôtisseur Peter Laufer, Noelle Laufer, Christina Platzer, and Chef Grillardin Markus Platzer. Bailli Judith Mazza and Bailli Hon. David Lawson. Bailli Délégué Harold Small, Bailli Judith Mazza, Executive Chef Yves Samake, and Conseiller Culinaire Provincial Hon. François Dionot. 2 0 1 8 v 2 : G A S T R O N O M E :: 123 ANNIVERSARIES

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