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 41 of 147

BY B. PROUD, Vice Chargée de Presse ON DECEMBER 10, the First State Bailliage held its annual holiday soirée at the Tonic Bar and Grille in Wilmington, Delaware. The high- light of this event is always the presentation of a monetary donation to a nonprofit focused on feeding the hungry. Confrères were proud to donate $2,000 to the Emmanuel Dining Room, a subsidiary of the Ministry of Caring, which helps alleviate the needs of Delaware's hun- gry with nutritious meals served at three locations. An average of 550 meals are served daily. Accepting the check were Emmanuel Dining Room Director of Development Priscilla Rakestraw and Assistant Manager Maureene LaFate. First State confrères were also pleased to witness the inductions of two new members: Dame de la Chaîne Dawn Silicki and Maître Rôtisseur York Poole. Conseillier Culinaire Provincial Tom Hannum officiated. In addition to the small plates prepared by Executive Chef Patrick Bradley and Sous-Chef Kenny Curry-Keith, the bartenders served a cranberry martini in honor of the occasion. The Frenched elk chop stole the hearts and palates of many. Co-chairing the event were Dame de la Chaîne Christina Adler and Vice Chargée de Médias Sociaux Laura Stimson, with special help from Officier Michele Mitchell. G FIRST STATE Officier Michele Mitchell, Dame Christina Adler, Bailli Susan Teiser, Emmanuel Dining Room Director of Development Priscilla Rakestraw, Emmanuel Dining Room Assistant Manager Maureene LaFate, and Vice Chargée de Médias Sociaux Laura Stimson. Chevalier Mike Barko and Cindy Barko. Chuck Lewis and Dame Katherine Berg. Vice Chancelier-Argentier Michelle Hannum and Conseiller Culinaire Provincial Tom Hannum. Maître Rôtisseur York Poole, Bailli Susan Teiser, Executive Chef Patrick Bradley, Conseiller Culinaire Provincial Tom Hannum, and Sous-Chef Kenny Curry-Keith. 40 :: C H A I N E U S . O R G :: 2 0 1 8 v 2 PHILANTHROPY

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