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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Celebrating "Vegas Strong" BY THE LATE MARILYN LAROCQUE, Far West Chargée de Presse Provincial Honoraire THE LAS VEGAS Bailliage held a very special "Vegas Strong" holiday event at the Mandalay Bay Resort & Casino on December 13. Several stellar chefs who helm restaurants in the resort lent their skills in honor of those who have given generously to the com- munity. Chefs Charlie Palmer, Rick Moonen, Shawn McClain, and Susan Wolfla— Mandalay Bay's executive chef—were part of the ensemble who collaborated on the spectacular menu. Master mixolo- gists lifted everyone's "spirits," while Master Sommeliers from Southern Glazer's Wine & Spirits of Nevada selected the "bubbles" for each course. The recep- tion featured hors d'oeuvres from Wolfgang Puck's Lupo, Michael Mina's StripSteak, and Akira Back's Kumi Japanese Restaurant + Bar. An edible "Toyland" centerpiece served as a deli- cious prelude to Executive Pastry Chef Christophe Feyt's dessert masterpiece. During the evening, Chancelier National Ira Falk inducted eleven new members and elevated two con- frères. Fox Company, 2nd Battalion, 23rd Marines presented the colors. Attendees also enjoyed perfor- mances by master magician Lance Burton and cast members from Michael Jackson ONE . The unforgettable evening closed with the tradi- tional "Twelve Days of Christmas" competition led by Cher impersonator Heidi Thompson and a dazzling per- formance by award-winning entertainer Skye Miles. G LAS VEGAS Mandalay Bay Resort & Casino December 13, 2017 Chef Shawn McClain SMOKED RICOTTA GNUDI Louis Roederer et Philippe Starck Brut Nature Champagne 2009 Chef Rick Moonen MOROCCAN-CURED SALMON G. H. Mumm Cordon Rouge Brut N.V. Chef Charlie Palmer IMPERIAL WAGYU BEEF TOURNEDOS Dom Pérignon Brut Champagne 2006 Executive Pastry Chef Christophe Feyt SPICED-APPLE HAZELNUTS Beau Joie Sugar King Demi-Sec Champagne PHOTOS BY CASHMAN PHOTO Linda Bedard, Lieutenant General Buck Bedard, San Diego Grand Officier Melissa Seifer-Falk, and Chancelier National Ira Falk. Vice Conseiller Culinaire Hon. Connie Vokas and Gregory Vokas. Master Magician Lance Burton. Chef Rick Moonen, Chef Charlie Palmer, Lauren Ruvo, and Bailli Larry Ruvo. Vice Conseiller Gastronomique National Michael Severino, Chancelier National Ira Falk, Chargée de Presse Provincial Marilyn LaRocque, and Bailli Larry Ruvo. Chef Terrence Fong and Stephanie Fong. Chevalier Christopher Yach and Terri Fujikawa. Kelly Pettit, Vice Chargé de Missions Richard Gordon, and Angela Pettit. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 45

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