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 51 of 147

Flavors of the Carolina Rice Kitchen BY ERIC ENGELBY, Vice Chargé de Presse ON SEPTEMBER 6, 2017, Charleston Bailliage members dined at the Vendue hotel, recently ranked by Travel + Leisure's World's Best Awards as the #1 hotel in Charleston and ninth best hotel in the United States. The venue's din- ing options include the Rooftop, which over- looks the harbor and offers lovely skyline views, and the Drawing Room, which provides a more elegant dining experience. Executive Chef Forrest Parker is known for using local ingredients and resurrecting historical dishes with a modern twist. The seasonal menu that he prepared for confrères did not disappoint. At the reception, new members and bail- liage officers mingled with regional officers. Spirits were jovial as anticipation grew for the induction ceremony. Bailli Chris Tragakis injected a personal touch by offering presiding officer Bailli Provincial Tony Hirsh the use of his U.S. Army saber for the ceremony. The twenty new members added to the quickly growing ranks of the recently formed Charleston Chapter. Attendees left with a sense of excitement and hope as this new, diverse group sets out to celebrate the art of the table and the fellowship of the Chaîne. G CHARLESTON The Vendue September 6, 2017 WILLIAM DEAS'S SHRIMP SOUP Aged Sercial Madeira, Chive Chantilly HEARTS OF PALMETTO SALAD Citrus, Avocado, Pickled Onion Proprietà Sperino Rosa del Rosa 2016 PAN-SEARED GROUPER Sweet Pea Purée, Charred Carrots, Crab Butter Domaine Jean Touzot Mâcon- Villages Vieilles Vignes 2015 DRY-AGED PRESERVED DUCK AND 1748 NOSTRALE RICE Foie Gras, Bradford Watermelon Molasses, Pickle Tinazzi Valpolicella Ripasso 2014 AFRICAN RUNNER PEANUTS "Velvet Elvis" Candied Bacon, Roasted Banana Curd, Pastry Puff Bailli Chris Tragakis, Chef Rôtisseur Michael Carmel, and Bailli Provincial Tony Hirsh. Bailli Chris Tragakis and Executive Chef Forrest Parker. Vice Chargée de Missions Lauren Messina, Dame Kim Powell, Dame Elissa Nauful, Dame Bobbi Jo Engelby, Dame Kelly George, Dame Hillary Evans, and Vice Conseiller Gastronomique Tina Tragakis. Charleston Bailliage members. BAILLIAGES 50 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018