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 23 of 147

The Chaîne Shines BY LEE FLISCHEL, Midwest Chargé de Presse Provincial IN TRUE CHAÎNE spirit, the Midwest Regional Chapitre from March 15-17 provided the best of everything: from a nostalgic walk down a fictional-yet-typical Main Street, to intense competition among young chefs and pastry chefs, to wonderful food, wines, and camaraderie. The Cincinnati Bailliage, under the leadership of Bailli George Elliott, was proud to host distinguished attend- ees from ten of the region's bailliages. On Thursday, Dame de la Chaîne Mary Ivers and Chevalier Bill Ivers hosted a casual din- ner at their home. The delicious fare, paired with superb member- donated wines, offered an exciting preview of the treats to come. The beautiful, art-déco-style Hilton Netherland Plaza served as the center of Chaîne activities. While Friday's lunch and officers' meet- ing marked the official beginning of the chapitre, that evening's event at the American Sign Museum brought attendees together in a kick-off celebration, as they were transported back to the era when neon reigned supreme. Saturday—competition day—dawned bright and early. Both the Young Chefs Rôtisseurs and Pastry com- petitions took place at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Culinary Professor/Cincinnati Chef Rôtisseur Alan Neace and Conseiller Culinaire Provincial Chris Koetke oversaw the competitions. While the five young chefs diligently prepared three-course meals to impress the judges, the three pastry chefs worked equally hard to create exquisite desserts. Meanwhile, confrères were MIDWEST REGIONAL CHAPITRE Hilton Netherland Plaza March 17, 2018 SAFFRON CUSTARD Bay Scallops, Citrus Suprêmes, Finger Lime Galerie Naissance Sauvignon Blanc 2015 BUTTER-POACHED DOVER SOLE Braised Radishes, Haricots Verts Louis Latour Chassagne-Montrachet 2015 ROASTED DUCK BREAST Truffle, Duxelles, Caramelized Fennel Maggy Hawk Hawkster Pinot Noir 2013 LAMB LOIN Polenta Quenelles, Eggplant-Date Chutney Anakota Helena Dakota Vineyard Cabernet Sauvignon 2014 MASCARPONE CRÉMEUX Litchi Glaze, Hibiscus Crisp Apple, Pain de Gênes, Red Fruits Canard-Duchêne Authentic Brut Rosé PHOTOS BY JENNIFER SCHILLER PHOTOGRAPHY Culinary Professor/Cincinnati Chef Rôtisseur Alan Neace, Cincinnati Vice Chargé de Missions Clinton Haynes, Cincinnati State Vice President/Cincinnati Maître Hôtelier Dan Cayse, Chambellan Provincial Irwin Weinberg, Cincinnati State President Monica Posey, and Cincinnati Bailli George Elliott. Pastry Judge/Executive Pastry Chef Megan Ketover, Culinary Professor/Cincinnati Chef Rôtisseur Alan Neace, and Pastry Judge/Chef Renee Schuler. MW baillis, Bailli Délégué Harold Small, and Bailli Provincial Renee Wilmeth. REGIONAL 22 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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