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 53 of 147

Annual Induction Gala at the Rainier Club BY ROBIN DU BRIN, Pacific Northwest Chargée de Presse Provincial THE SEATTLE BAILLIAGE held its annual induc- tion gala at the historic Rainier Club on November 18. The reception area offered lovely views of the ever- expanding city as the sun set. Confrères thanked longtime club members Vice Chancelier-Argentier Lynn Lindsay and Chevalier Frank Lindsay for securing the venue. At the ceremony, Chevaliers Karl Edmark and Tuan Ngo; Dames de la Chaîne Queena Cheung and Louise Mooney; and Maîtres Rôtisseurs David Wynne and Tamas Ronyai were inducted. In addition, several members were recog- nized for their valued service to the chap- ter. Officier Michele Heidt was honored with a Bronze Star of Excellence, and she, Vice Chancelier-Argentier Lindsay, and Vice Chargé de Missions Kurt Owen all received Share the Chaîne pins. Bailli Provincial Bertrand de Boutray and Maître de Table Restaurateur Eric Steinwinder all received their commandeur pins. Executive Chef Jim Campbell and his talented team prepared a delicious meal for attendees. The room buzzed with conversation and companionship. Following dinner, staff members received commemora- tive pins, and Chef Campbell was given a Chaîne plaque and certificate as tokens of the bailliage's appreciation. One and all agreed that it was quite a successful induction gala! G SEATTLE Rainier Club November 18, 2017 ROASTED SABLEFISH Beluga Lentils, Cardamom- Roasted Squash Bader-Mimeur Chassagne- Montrachet Château de Chassagne-Montrachet Blanc 2013 FOIE GRAS ESCABÈCHE Château Rieussec Premier Grand Cru Classé Sauternes 2005 BRAISED CHICKEN THIGH RAVIOLO Chestnut, Pancetta, Pecorino Domaine Roy et Fils Maison Petite Incline Pinot Noir 2013 BRAISED BEEF CHEEK Celery Root Purée, Coffee- Roasted Carrots Alejandro Fernández Tinto Pesquera Crianza 2001 PUMPKIN OPERA TORTE Hazelnut Dacquoise, Pumpkin Sponge, Chocolate Ganache Vice Chargé de Missions Kurt Owen, Bailli Robert Cugini, and Executive Chef Jim Campbell. Chef Rôtisseur Courtney Gillette and Napa-Sonoma Bailli Hon. Gene Daly. Chevalier Karl Edmark and Bailli Provincial Bertrand de Boutray. Chevalier Tom Green and Maître de Table Restaurateur Eric Steinwinder. Officier Michele Heidt and Bailli Robert Cugini. Officers and inductees. BAILLIAGES 52 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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