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 60 of 147

Winter Wonderland Ball BY JUDITH KELLOGG, Hawaii/Pacific Islands Chambellan Provincial THE TERM "WINTER wonderland" conjures a pine- forested landscape covered by a soft blanket of pristine snow. While Hawaii has unsurpassed natural beauty, one wouldn't find a winter wonderland there—that is, unless they attended the Honolulu Bailliage's holiday gala at the Halekulani Hotel on December 2. Following the reception, four Sugarplum Fairies (young ballerinas from Ballet Hawaii) wel- comed members to the ballroom, where lumi- nous Christmas trees added to the festive ambiance. The tables were adorned with silver-sequined cloths and gorgeous rose and pine centerpieces cre- ated by Stephen Boyle Designs. Chef de Cuisine Alex Trancher deliv- ered a feast befitting this elegant setting. Coming to the Halekulani's award-winning restaurant, La Mer, via sev- eral Michelin-starred venues, Chef Trancher showcased his talent impressively with his nuanced dishes. Just when confrères thought they could not be indulged further, a wall retreated to reveal an array of decadent desserts handcrafted by Executive Pastry Chef Mark Freischmidt and his team. The music of DJ Teley energized partygoers to dance well into the night. Re-entering the tropical climate after the hours spent in their winter wonderland, revelers remained fully immersed in the holiday spirit. G HONOLULU Halekulani Hotel December 2, 2017 LOBSTER Spiral of Cranberry, Blood Orange-Saffron Chutney Domaine William Fevre Chablis Premier Cru les Preuses 2015 CHESTNUT-TRUFFLE VELOUTÉ Foie Gras Chapter 24 Last Chapter Pinot Noir 2013 WAGYU BEEF Potato Soufflé, Veal Juice Château Malescot St. Exupery Margaux 2014 DESSERT BAR PHOTOS BY TONY GRILLO Maître Hôtelier Jean-Pierre Cercillieux, Worldster Lee, Dame Patricia Lee, Carolyn Mai, Yoshiko Cercillieux, and Chris Mai. Terri Shohan, Chevalier Robert Shohan, Dame Christie Weaver-Scoville, and Chevalier Warren Scoville. Chevalier Tom Yamachika, Chevalier Michael DeLuca, Chevalier Walter James, and Chevalier Terry Vernoy. Dame Linda Batt, Dame Gladys Vernoy, Professionnel du Vin Tiffany James, Dame Ami Yamachika, Palm Springs Officier Lucille Boston, and Ami Yamachika. Bailli Provincial Hon. Robert Lee and Bailli Kimi Matar. Vice Chargée de Presse Hon. Susan Lee, Bailli Hon. Sid Lee, and Sugar Plum Fairies. Chef de Cuisine Alex Trancher, Vice Chancelier-Argentier Shelley Wilson, Banquet/Event Chef Shaden Sato, Bailli Kimi Matar, and Executive Pastry Chef Mark Freischimdt. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 59

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