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 126 of 147

The Maui Bailliage's 40th BY BRIAN T. MOTO, Vice Chargé de Presse SPECIAL MILESTONES CALL for special celebra- tions. After all, one turns forty only once! Thus, it was with pride and merriment on October 4 that the Maui Bailliage celebrated the chapter's fortieth anniversary at the award-winning Leis Family Class Act restaurant at the University of Hawaii's Maui Culinary Academy. The five-course luncheon was prepared under the supervision of Chef-Instructor/Chef Rôtisseur Thomas Lelli. Students in the college's advanced cooking and service classes helped prepare the meal. The students were also guided by Lecturer/ Dining Room Instructor Mark Malone, a twenty- six-year veteran of the Maui hospital- ity industry. The occasion was marked by a special accolade. An official proclamation honoring the bailliage on its anniversary, which also encouraged Maui County residents to enjoy the talents of local chefs, was signed by Mayor Alan Arakawa and presented by First Lady Ann Arakawa. Bailli Adele Rugg then presented a framed Chaîne certificate honoring founding member Bailli Honoraire Pardee Erdman. Accepting the certificate on Bailli Honoraire Erdman's behalf was fellow founding member Bailli Honoraire Harold Hardcastle. The luncheon concluded with Blandy's Vintage Madeira Terrantez 1977, a rare offering bottled the same year the Maui Bailliage was founded. G Leis Family Class Act University of Hawaii, Maui Culinary Academy October 4, 2017 SCALLOP-SHRIMP GRATIN TOMATO BISQUE POACHED PEAR-BLUE CHEESE SALAD CRISPY-SKIN SEARED SALMON Warm Pink Lentils, Radish Salad or FILET MIGNON Hamakua Mushrooms, Gratin Potatoes or CRISPY DUCK CONFIT Truffle-Potato Purée, Orange Gastrique or ARTICHOKE-GRUYÈRE CRÊPE Tomato Confit, Crème Fraîche ASSORTED CHEESES PHOTOS BY MARC ANTOSCH Lecturer/Dining Room Instructor Mark Malone, culinary student Edmon Valois, Maui First Lady Ann Arakawa, Chef-Instructor/Chef Rôtisseur Thomas Lelli, Bailli Adele Rugg, and culinary student Daniel Iwasaki. Vice Chargé de Presse Brian Moto. Maui Bailliage members. Culinary student Kehaulani Cho. Culinary students Yurika Ishikawa and Jackie Naeole. 2 0 1 8 v 2 : G A S T R O N O M E :: 125 ANNIVERSARIES

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018