Gastronome

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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BOSTON Meritage Restaurant + Wine Bar Boston Harbor Hotel December 10, 2017 GINGER-ROASTED MAINE LOBSTER TAIL Claw Tempura, Charred Toi Mui, Bamboo Rice Trimbach Reserve Personnelle Pinot Gris 2010 POTATO-WRAPPED ROAST ATLANTIC HALIBUT Wild Mushroom Fricassee, Shaved Truffles Domaine Michel Niellon Chassagne-Montrachet 2015 PASTA UOVO Aged Parmigiano-Reggiano Giovanni Manzone Barbera D'Alba 2012 WOOD-GRILLED PRIME PETIT FILET MIGNON Cipollini Onion Confit, Parsnip Purée, Chantenay Carrots Château in Clouds Cabernet Sauvignon 2009 GINGER-POACHED PEAR Hazel Micro Cake, Vanilla Bean Crème Anglaise Château Doisy Daëne Sauternes 2014 Malu Siskind, Chevalier Neal Siskind, Chevalier Alan Rouleau, Dame Jennifer Poveromo, and Professionnel de la Table Ronald Savenor. Vice Conseiller Gastronomique Camilo Gutiérrez, Amy Hyson, Officier Kathy LaShay Berenson, and Vice Chargé de Presse Hon. Edward Hyson. Dame Jennifer Poveromo, Maître Restaurateur Shiobanne Olivero- Vergara, and Professionnel du Vin Judith Fabre McDonough. Chef Rôtisseur Kevin Doherty, Raymond Alongi, and Chef Rôtisseur Patrick Kilduff. PHOTOS BY MARSHALL BERENSON AND KATHY LASHAY BERENSON A Celebration of Life BY MARSHALL L. BERENSON, Northeast Chambellan Provincial/Boston Bailli THE GOLDEN GOOSE has special meaning to the Boston Bailliage, whose aureate anatidae induction tradition has been treasured for decades. Not only did the custom continue at the chapter's holiday induction gala at Meritage Restaurant + Wine Bar on December 10 but a new tradition was introduced: the David Berman Memorial Wine Auction. The late Vice Echanson extraordinaire David Berman was a Chaîne member for forty years; he will be greatly missed by fel- low confrères. At the reception, Bailli Provincial Honoraire John Vyhnanek offered a champagne-sabering demonstration. The auction wines were on display, and bidding was in full swing by the time the meal began. Executive Chef/Vice Consellier Culinaire Honoraire Daniel Bruce designed a wine-centric menu. His knowledge and passion for wine— he has hosted the Boston Wine Festival for nearly three decades—came through in the perfect balance between rare wines and delicious comes- tibles. Superb and sublime! After a frenzy of last-minute bidding, the auction winners were revealed. While some were foiled in their pursuit of the perfect bottle, the ultimate winner was the chapter's Rebecca Alssid Boston University Wine Education Scholarship Fund, with a donation of more than $3,000. Vive la Chaîne! G 36 :: C H A I N E U S . O R G :: 2 0 1 8 v 2 PHILANTHROPY

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