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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Festive Tropical Elegance BY JUDITH KELLOGG, Hawaii/Pacific Islands Chambellan Provincial HAWAII ISLAND'S FAIRMONT Orchid resort sits on the grounds of Kalahuipuaa—a favorite playground for Hawaiian royalty in days of yore. On November 11, seated at one long baronial table, Hawaii Island Bailliage members were certainly treated like royalty. The feast they enjoyed showcased the best of Hawaii's bounty, incorporating flavors that primed the taste buds for the upcoming holidays. Executive Chef Hubert Des Marais pro- vided commentary with each course. He clearly takes pride in creatively balancing and blending flavors. The ali'i mush- room and ahi appetizer was sprinkled with gold leaf, and only Rouen duck would do for the duck course. Bailli Toby King is leading events for his chapter that more than meet the Chaîne's high standards. He is also doing wonders to build his membership. Inducted that evening were Professionnel du Vin David Kirk; Dame de la Chaîne Alethea Lai; and Chevaliers Philibert Kwiatkowski, Michael Petrosian, and Dennis Shannon. Several attendees remarked that an evening at the Fairmont Orchid, with Chef Des Marais in charge, should become an annual bailliage event. One could not ask for a more beautiful setting or better cuisine to kick off the holiday season. G HAWAII ISLAND Fairmont Orchid November 11, 2017 LOBSTER UNI Avocado, Trout Roe, Tomato Domaine Bouchard Père et Fils Beaune Premier Cru Chardonnay 2013 HUDSON VALLEY FOIE GRAS Ginger, Persimmon, Island Mace Reinhold Haart Goldtröpfchen Riesling 2015 ROUEN DUCK BREAST Pickled Ruby Beet, Celery Root, Wild Mushroom Château Beaucastel Châteauneuf-du-Pape 2014 ORELYS VALRHONA Chocolate Cream, Fennel, White Truffle Ramos Pinto Tawny Port 2003 PHOTOS BY BRUCE LIEBERT Hawaii Island confrères. Erin Petrosian, Executive Chef Hubert Des Marais, and Chevalier Michael Petrosian. Professionnel du Vin David Kirk, Chevalier Philibert Kwiatkowski, Chevalier Dennis Shannon, Chevalier Michael Petrosian, Dame Alethea Lai, Bailli Toby King, and Chambellan Provincial Judith Kellogg. Vice Echanson William White III, Chambellan Provincial Judith Kellogg, Vicki McManus, Susan Shoemaker, Chevalier Philibert Kwiatkowski, and Vice Chargée de Missions Lynn White. BAILLIAGES 48 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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