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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It Doesn't Take an Einstein to Appreciate the Albert BY STEPHANIE BLASER, Vice Chargée de Presse , AND JOHN BLASER, Vice Chargé de Médias Sociaux THE CHICAGO BAILLIAGE'S annual holiday dinner on December 18 took place at one of the city's newest din- ing spots: The Albert in the Hotel EMC2. The hotel is named for the equation represent- ing the correlation of energy to matter and the restaurant for the genius who formu- lated it. The Albert's website describes the culinary experience it offers as "inspired by the intersection of art and science." The sleek, well-ordered dining space is surrounded by massive bookshelves containing thousands of volumes on literature, art, and science. The random arrangement of books, artwork, and antique furniture suggests the disor- dered mind of a genius and adds a sense of history to the fledgling restaurant. Executive Chef Brandon Brumback, who has cooked in some of the top restaurants in the world, char- acterizes his cuisine as "contemporary, rooted in French and European technique." Also during the evening, members learned about some of the bailliage's other activities. Chicago Chaîne Foundation President Allen Kutchins highlighted the Foundation's support of aspiring young chefs. Attendees were given an overview of the chapter's website and Facebook page. They also happily welcomed two new members to the chapter. G CHICAGO Hotel EMC² The Albert December 18, 2017 LEEK, CHAMPAGNE, AND CLAM TERRINE Albert Boxler Riesling Grand Cru 2013 MAPLE SYRUP-SMOKED SNAKE RIVER STURGEON Apple, Kimchi, Potato Rösti Gosset Champagne Grand Millésime Brut 2006 GRILLED CERVENA VENISON Celeriac, Prunes, Roebuck Sauce Château Pape Clément Grand Cru Classé 1982 MONT BLANC Armagnac Château Rieussec Sauternes 1988 PHOTOS BY LORENZO TASSONE Conseiller Gastronomique National Simeon Roldan, Bailli Beth Roldan, Dame Pauline Maki, Chevalier Christopher Wrobel, and Conseiller Gastronomique National Hon. Roger Tracy. Vice Conseiller Gastronomique Hon. Robert Beilfuss and Chevalier Todd Fisher. Professionnel de la Table Ronnie Himmel, Jacob Himmel, Vice Chargée de Presse Stephanie Blaser, and Vice Chargé de Médias Sociaux John Blaser. Executive Chef Brandon Brumback. Vice Chancelier-Argentier Hon. Allen Kutchins and Conseiller Gastronomique National Simeon Roldan. Dame Inez Saunders and Dame Robin Odem. Chevalier Ricardo Knight, Dame Wanda Grant, Vice Chancelier- Argentier Samuel Tepper, and Chevalier Daniel Nelson. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 53

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