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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Naples Celebrates BY ROGER WEATHERBURN-BAKER, Bailli ALMOST EVERYONE WORE a costume or mask to cel- ebrate February European-style at the Naples Bailliage's carnevale di Venezia dinner held appropriately beside the sparkling waters of Naples Bay. The perfect venue chosen for the occasion was the Pointe at Naples Bay Resort, which boasted a spacious, glass-enclosed dining room and a terrace overlooking dozens of sleek boats gently bobbing at anchor in the harbor. As the sun set gloriously during the typically warm Neapolitan winter evening, lofty stilt walkers, dexterous jug- glers, and comic mimes in Venetian costume entertained and posed with guests during the champagne reception on a terrace softly lit by strings of festive lights. Inside, the Venetian theme had been carried through with elegant tablescapes, music, food, and wine. Mannequins dressed in carnival costumes provided by Opera Naples stood mutely by while Italian classics played in the background. Culinary Institute of America-trained Executive Chef Billy Connor oversaw the creation of such Venetian favorites as salted cod flan, lamb osso buco, and tira- misu, paired with wines from Tuscany, Piemonte, and the Veneto. But many said it was the venue, décor, cos- tumes, and entertainment that made the evening truly a night to remember. G NAPLES The Pointe Naples Bay Resort February 22, 2018 SALTED COD FLAN Pea Tendrils, Preserved Lemon, Pea Purée Bruno Giacosa Roero Arneis 2014 PORCINI-ASIAGO TART Arugula, Lemon, Herb Salad Sono Montenidoli Sangiovese 2006 LAMB OSSO BUCO Parmigiano-Herb Polenta, Amarena Cherries Tommasi Amarone della Valpolicella 2012 DECONSTRUCTED TIRAMISU Mascarpone, Ladyfingers, Coffee Caramel PHOTOS BY PEGGY FARREN, AVANT-GARDE IMAGES, INC. Dame Erika Aron and Peter Aron with entertainers. Chevalier Don Mann, mime, and Susie Sofus. Chevalier Alan Goodridge and Conseiller Gastronomique Provincial Hon. Lacey King. Lynn Pitochelli, mime, and Chevalier Dave Pizur. Bailli Roger Weatherburn-Baker and entertainers. BAILLIAGES 56 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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