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 56 of 147

Welcoming and Honoring Members BY STEVE BENKOWITZ, Bailli AT THE MARRIOTT at Legacy Town Center on October 29, Bailli Délégué Harold Small inducted thir- teen new members into the Dallas Bailliage. In addition, he welcomed eight confrères into the Mondiale; elevated three members; pre- sented Dame de la Chaîne Patricia McCall with her officier com- mandeur pin; and bestowed a Bronze Star of Excellence upon Bailli Steve Benkowitz. Dinner was served under the direction of Executive Chef Damon Simmons. Chef Simmons is known in the area for his won- derful holiday buffets. For this event, he and his team delivered an exemplary feast. The crowd favorite was the dessert: beautiful cones filled with lemon with mocha meringue, rasp- berry cheesecake mousse, chocolate and pumpkin with passion fruit, and brandy ice. At evening's end, Bailli Benkowitz recognized the culinary and service staffs, giving special recognition to General Manager Mary Lavelle. Bailli Délégué Small was thanked for honoring the chapter by serving as presid- ing officer. This fabulous dinner came about through the combined efforts of Vice Conseiller Gastronomique Lisa Benkowitz and Bailli Honoraire Michael Davis, with the libations chosen by Vice Echanson Neal Rogers. It was the perfect way to welcome new members and honor current confrères! G DALLAS Marriott at Legacy Town Center October 29, 2017 CORN BISQUE King Crab, Fire-Roasted Sweet Corn Hugel Pinot Gris Classic 2014 U-10 SCALLOPS Beet Vinaigrette, Microgreens Château Minuty Prestige Rosé Côtes de Provence 2013 VEAL CANNELLONI Lobster Mushrooms, Sweet Pea Purée Escarpment Kiwa Pinot Noir 2014 BRAISED, BONE-IN BEEF SHANK Spaghetti Squash, Roasted Shallot and Artichoke Château Corton-Grancey Grand Cru 2012 DESSERT CONES Lemon with Mocha Meringue, Raspberry Cheesecake Mousse, Chocolate and Pumpkin with Passion Fruit, Brandy Ice PHOTOS BY SIMON LUNA Officers, inductees, and élevés. Clyde McCall, Officier Commandeur Pat McCall, Chevalier Paul Radman, Pam Braley, Keith Braley, and Vice Echanson Hon. Mel McClung. Bailli Steve Benkowitz and Bailli Délégué Harold Small. Vice Chancelier-Argentier Bud Wessel, Dame Jennifer Charney, Chevalier David Charney, Alexis Archey, and Chevalier Daniel Mahoney. Carol Ann Matesic, Chevalier Gary Matesic, Vice Chargée de Missions Marilyn Wessel, Vice Chargée de Presse Mary Lou Fleming, and Chevalier Forney Fleming. Carolyn Lyde, Lori Stetler, Vice Chancelier- Argentier Hon. Buzz Stetler, and Paul Lyde. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 55

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018