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 26 of 147

made altar wines as well as sweet, fortified wines. (Not surprisingly, business flourished during Prohibition!) Yet, the biggest treat for members was dining in the stone-and-brick cave; Testarossa is a gravity-flow winery, and the long table slanted towards the door, providing an added sense of being tipsy! Both the regional meeting and the Young Chefs Rôtisseurs Competition were held on Saturday at the International Culinary Center. After the meeting, some officers went to see the wonderful creations of the four young chefs, who had been toiling since early morning. Kiah Ayana Fuller of the Silicon Valley Bailliage won the competition. Sean Wornstaff from the Seattle Chapter placed second, and Michael Williams from the Silicon Valley Bailliage placed third. With its "Diamonds Are Forever" theme, that evening's induction gala was a glittering affair. Bailli Délégué Harold Small served as inducting officer at the ceremonies, assisted by Bailli Provincial Bertrand de Boutray. Silicon Valley Bailli Janina Loire received a Bronze Star of Excellence for her tireless efforts in organizing the chapitre. She, in turn, presented a Bronze Star of Excellence to Chevalier Sam Mazzara in acknowledgment of his help and support. The group then sat down to enjoy the exceptional dinner crafted by Executive Chef Anthony Hsia, Executive Pastry Chef Fernando Arreola, and their teams. The meal was served with outstanding wines expertly chosen by Silicon Valley Vice Echanson Gene Timmons. It was the perfect end to a spectacular weekend. Vive la Chaîne! G Fairmont San Jose April 14, 2018 ASPARAGUS AND DUNGENESS CRAB Truffle, Poached Quail Egg Domaine Baumann Riesling Schoenenbourg Grand Cru 2013 Vaughn Duffy Sauvignon Blanc Russian River Valley 2017 PAN-SEARED HALIBUT Peas, Heirloom Carrots Château Olivier Pessac-Léognan Grand Cru Classé Blanc 2015 La Honda Chardonnay Santa Cruz Mountains 2015 POACHED BEEF TENDERLOIN Oxtail Consommé, Farro, Porcini Château Lynch-Bages Echo de Lynch-Bages Pauillac 2010 Groth Reserve Cabernet Sauvignon Oakville 2005 PRALINE-CHOCOLATE APPLE Château Doisy-Védrines Sauternes 2015 Chambellan Provincial/Monterey Peninsula Bailli Glenn Hammer. Conseiller Culinaire Provincial Herve Le Biavant. PNW confrères. REGIONAL 2 0 1 8 v 2 :: G A S T R O N O M E :: 25

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018