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.

Issue link: https://gastronome.epubxp.com/i/1035845

Contents of this Issue

Navigation

Page 50 of 147

Nineteenth Induction Gala BY JOHN FLAMMANG, Southeast Chargé de Presse Provincial FEBRUARY 19 MARKED the nineteenth induction gala for the Bonita Bailliage. As in many past years, the venue was the Quail West Golf & Country Club, which one arrives at by driving along a tree-canopied road. The luxury community's Mediterranean-inspired architecture, with its graceful archways and charming courtyards, beckoned members to this black-tie affair. The reception was held in the aptly named Gathering Room. The main event—the induc- tion ceremony—took place in the adjacent Card Room. Presiding officer Bailli Provincial Susan Vareschi, with assistance from Bailli William Vareschi, inducted seven new members. Six con- frères were tapped by the vine into the Société Mondiale du Vin. In addition, Vice Chancelier- Argentier Tom Briers and Vice Echanson Lou Laucirica were elevated. The evening unfolded under the expert guidance of Executive Chef/Maître Rôtisseur Billy Vasseur. A menu highlight was miso-seared Chilean sea bass. Ordered fresh, the fish had a velvety texture with a perfect flake. Bailli Vareschi and Vice Conseiller Gastronomique Mark McCaw presented Chef Vasseur with an engraved Chaîne plaque to display in the club and distrib- uted special pins to staff members as mementos of the occasion. G BONITA Quail West Golf & Country Club February 19, 2018 MISO-SEARED CHILEAN SEA BASS Julienne Vegetable Nest, Asparagus, Edamame-Lemon Drizzle Laurenz V. Grüner Veltliner Charming Kamptal 2015 FIELD GREENS Foie Gras Torchon, Lingonberry Jam, Heirloom Golden Beets, Beet Paint Domaine Roy et Fils Incline Pinot Noir 2014 WAGYU SHORT RIB CONFIT Wild Mushroom Potage, Potato Parisienne, Pecorino, Périgord Winter Truffle E. Guigal Gigondas 2013 SALTED CARAMEL PANNA COTTA, VANILLA BEAN CHEESECAKE TIMBALE, AND CHOCOLATE FRENCH MACAROON Sandeman 20-Year-Old Tawny Port Officers and inductees. Vice Conseiller Gastronomique Mark McCaw, Executive Chef/Maître Rôtisseur Billy Vasseur, and Bailli William Vareschi. Courtney Tross, Chef Rôtisseur Richard McCaw, Dame Karen McCaw, and Vice Conseiller Gastronomique Mark McCaw. Toledo Vice Chargée de Presse Hon. Kathleen Reed and Toledo Vice Echanson Thomas Reed. Dame Lillian Veri and Bailli Provincial Susan Vareschi. Chevalier Seth Miller and Amy Miller. Chevalier Alan Goodridge, Conseiller Gastronomique Provincial Hon. Lacey King, Chambellan National Hon. Jeannette Boucher, and Chevalier John Hushon. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 49

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018