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 138 of 147

Bordeaux Fund-Raiser for Cancer Research BY PAUL KOULOGEORGE, Mid-Atlantic Chargé de Presse Provincial ON SEPTEMBER 24, 2017, at Bibou, the Philadelphia Mondiale held a special dinner in honor of the late Cy Evian, an oenophile and a bril- liant light within the Philadelphia Bailliage. The event raised $10,000 for cancer research in Vice Echanson Honoraire Evian's memory. The evening showcased the five first-growth bordeaux giants of the renowned 1982 vintage: Château Lafite Rothschild (Pauillac), Château Latour (Pauillac), Château Mouton-Rothschild (Pauillac), Château Margaux (Margaux), and Château Haut Brion (Pessac-Léognan). Vice Echanson Eliav Barr and Vice Conseiller Gastronomique Honoraire Peter Horty provided the wines, all of which expressed beautiful fruit and complex tannins. The 1982 vintage is considered one of the greatest vintages of the twentieth century. The weather was perfect, and winemakers did what at the time seemed radical: focused the best grapes on their flagship wine, allowed full ripening prior to harvest, and modernized equipment to ensure proper vinification and aging. The result was extraordinarily plush wines that have only improved with age. Bibou Owner/Chef Pierre Calmels prepared a superb dinner that was perfectly suited to the wines. Before departing, attend- ees toasted their dear friend with a magnificent Château d'Yquem Sauternes 1990. G PHILADELPHIA Chevalier John Yao, Samantha Evian, and Chevalier Brian Lipstein. Chevalier Phil Baer, Officier Ellen Baer, and Su Horty. Vice Chargée de Presse Hon. Maureen Breakiron- Evans and Vice Echanson Eliav Barr. Bailli Thomas Knox and Owner/Chef Pierre Calmels. Vice Chargé de Presse Paul Koulogeorge and Vice Echanson Eliav Barr. MONDIALE 2 0 1 8 v 2 :: G A S T R O N O M E :: 137

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018