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 39 of 147

KANSAS CITY The Art of Tatsu's French Cuisine BY ROD RICHARDSON, Vice Chargé de Presse THE KANSAS CITY Bailliage held its annual induction, honors, and awards dinner at Tatsu's French Restaurant on September 10, 2017. Confrères were pleased to be joined by inducting officer Conseiller Gastronomique National Mon Roldan. Grand Officier Commandeur Armando Favazza, another special guest, was celebrating fifty years of Chaîne membership that evening. Conseiller Gastronomique National Roldan spoke about the history and evolution of the Chaîne. Bailli Mike Foster then presented the awards. Representing the Johnson County Community College's Hospitality and Culinary Program, Associate Professor/Maître Rôtisseur Eddie Adel accepted a $2,000 check from the Kansas City Bailliage and Chaîne Foundation in support of the academy. Attendees were treated to a wonderful dinner prepared by Owner/Chef Tatsu Arai. A cornerstone of culinary excellence since 1980, Tatsu's has received high ratings from Zagat and is widely regarded as one of the top five restaurants in Kansas City. The delectable five-course meal was perfectly paired with libations ranging from the reception champagne to the Lorimar Winery Port that accompanied dessert. Bailli Foster expressed the chapter's thanks and presented tokens of appreciation to the chef and his talented team. Vive la Chaîne! G KAUAI/OAHU BY CELIAMARIE MOORE, Vice Chargée de Presse PICTURE A SHIMMERING island sunset, rustling palms overhead, and the turquoise waters of the Pacific at your feet. This was the gorgeous backdrop for the Kauai/Oahu Bailliage's season-opening fund-raiser on August 26, 2017, at the Sheraton Waikiki. Bailli John Magauran welcomed attendees and encouraged them to indulge their plea- sure. Participants prepared for a seductive evening ahead. Bubbly flowed freely as the partygoers mingled. Dining tables set with silver cut- lery and white china featured crystal centerpieces adorned with Venetian masks and ostrich plumes. Feather boas and an array of black masks offered disguise. Confrères enjoyed private audiences with fortune-tellers in oceanside tents. Sheraton Waikiki Area Managing Director/Vice Chargé de Missions Kelly Sanders collaborated with Culinary Director/Executive Chef Daniel Delbrel to concoct scrumptious delights that tantalized the taste buds and the imagination. After dinner, as satiated diners sipped Grand Marnier, nymph-like dancers from the IONA Contemporary Dance Theatre sensually offered each an artistically created s'more. Who would have thought that an evening of such debauchery could also be pro- ductive? The event raised $2,000 for culinary scholarships—$1,000 from generous attendees, doubled by matching funds from the Chaîne Foundation. G Chargé de Presse Provincial David Greenlee and Vice Chargée de Presse Celiamarie Moore. Bailli Mike Foster, JCCC Associate Professor/Maître Rôtisseur Eddie Adel, and Conseiller Gastronomique National Mon Roldan. Grand Officier Commandeur Armando Favazza and Christine Favazza. 38 :: C H A I N E U S . O R G :: 2 0 1 8 v 2 PHILANTHROPY

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