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 19 of 147

Camaraderie—The Main Course in Santa Fe BY PHIL KRESS, Far West Bailli Provincial THE BEAUTIFUL HOTEL Santa Fe Hacienda & Spa hosted the Far West Regional Chapitre from March 1-4. The numerous activi- ties offered were designed to support the region's baillis and allow attendees to fully experience the special camaraderie that is part of Chaîne membership. Dinner on Friday evening took place at the Hotel Santa Fe. Napa- Sonoma Vice Echanson Ron Fenolio, proprietor of Veedercrest Winery, regaled the group with stories about the wines they were enjoying. Attendees had so much fun that many continued their revelry long after the event's official end time. The Young Chefs Rôtisseurs and Pastry competitions were held on Saturday at the Santa Fe Community College. While the competitions unfolded, confrères were treated to a Gruet sparkling wine tasting in a separate room. Multiple video feeds enabled them to watch the contest in real time. The winners were announced shortly after the competi- tion ended. That evening's induction dinner at the Four Seasons Resort Rancho Encantado was a grand affair, with 120 members in attendance. Bailli Provincial Phil Kress presided over the ceremonies, which were followed by a wonderful wine-centric dinner organized and paired by Santa Fe Bailli Matt Bunkowski and his team. Bailli Provincial Kress commended the Santa Fe Bailliage for doing such a spectacular job of hosting the chapitre. Everyone in attendance felt they had been part of something special! G FAR WEST REGIONAL CHAPITRE Amaya at Hotel Santa Fe March 2, 2018 MIXED GREENS Cranberries, Candied Walnuts, Goat Cheese, Serrano Vinaigrette BRAISED SHORT RIB Crema Mashed Potato, Heirloom Tomato, Mole Rojo OR ADOBO-MARINATED ATLANTIC SALMON Quinoa à la Mexicana, Chipotle Sauce OR STUFFED POBLANO CHILE Tomato, Black Beans, Cilantro Rice, Almond-Chile Negro Mole VANILLA BEAN FLAN Mixed Berries, Caramel Glaze Santa Fe Bailli Matt Bunkowski, SFCC President Cecilia Cervantes, Bailli Provincial Phil Kress, Conseiller Culinaire Provincial Robert Phillips, SFCC Foundation Executive Director Deborah Bolt, Santa Fe Chef Rôtisseur Patrick Mares, and Santa Fe Chef Rôtisseur Jerry Dakan. Laguna Bailli Leslie Merle, Laguna Vice Chancelier-Argentier Mike Merle, Conseiller Gastronomique Provincial Dan Ketelaars, and Todd Harl. Conseiller Culinaire Provincial Robert Phillips, Bailli Provincial Phil Kress, Young Chefs Rôtisseurs Competition winner Kyle Pacheco, and Vice Conseiller Culinaire et des Professionnels National Michael Ty. REGIONAL 18 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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