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 63 of 147

Mardi Gras at CreoLa Bistro BY EJ HEINZER, Vice Chargée de Presse LET THE GOOD times roll! New Orleans came to San Carlos on February 3 for the Hillsborough Bailliage's evening of revelry at CreoLa Bistro—the perfect venue for celebrating Mardi Gras, California style. Owner/Chef Edwin Caba went all out, decorating the restaurant with metallic gold, green, and purple foil. A large king's crown hung overhead, and beads and fleur-de-lis could be found on many sur- faces. The dining tables were resplendent with towering ostrich-feather centerpieces, sur- rounded by doubloons and other throws. Attendees arrived in the requisite snazzy party apparel, complete with masks. Chef Caba kicked it up a notch by creat- ing a collard green-goat cheese soufflé. He "bronzed" the redfish with Cajun spices and a Dijon glaze and served it with a Creole béarnaise sauce. The entrée was a reconstructed gumbo; instead of a stew, it was more à la nage , with duck confit, tasso ham, and puffed rice. Pierre Domaine Amadieu Gigondas le Pas de l'Aigle 2012 paired well with the main course. Awarding a certificate of merit to Chef Caba and presenting Chaîne pins to staff members was a reward- ing way to close the festivities. G HILLSBOROUGH CreoLa Bistro February 3, 2018 BRONZED LOUISIANA REDFISH Creole Béarnaise Sauce, Marinated Summer Squash, Zucchini-Purple Carrot Salad Clos des Lunes Lune d'Argent 2016 BUTTERMILK-BRINED, HALF- FRIED CORNISH GAME HEN Collard Green-Goat Cheese Soufflé Domaine de Chantepierre Cave de Tavel 2016 DUCK CONFIT-TASSO HAM GUMBO Puffed Rice Pierre Domaine Amadieu Gigondas le Pas de l'Aigle 2012 BREAD PUDDING BRÛLÉE Raspberries Le Tertre du Bosquet Sauternes 2014 PHOTOS BY WALT HEINZER Patricia Bastl and Vice Echanson Bruce Bastl. Vice Chargé de Médias Sociaux Walt Heinzer and Vice Chargée de Presse EJ Heinzer. Officier Claudia Smay, Conseiller Gastronomique Provincial Walter Renner, Patricia Bastl, and Chevalier Dave Distefano. Bailli Michael Kalkstein, Napa-Sonoma Vice Chargée de Presse Hon. Susan English, Jan Eurich, and John Eurich. Owner/Chef Edwin Caba. Vice Conseiller Gastronomique Peter Pawlick, Elaine Raul, and Dame Jennifer Pawlick. BAILLIAGES 62 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018