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 65 of 147

Artistic Perfection BY NANCY RADLAUER, Bailli THE MIAMI BAILLIAGE held its annual induction din- ner on January 8 at the iconic Palme d'Or restaurant in the Biltmore hotel. Helmed by Executive Chef Gregory Pugin, the Palme d'Or is regarded as Miami's quintessen- tial French restaurant. Bailli Nancy Radlauer introduced inducting officer Bailli Provincial Susan Vareschi; Bailli Provincial Honoraire Charles Radlauer, who assisted her; and special guest Dame de la Chaîne Riccarda Matteucci of the Bailliage di Roma Capitale. During the ceremony, Chevalier Robert Chaikin and Bailli Radlauer received their commandeur pins; Biltmore Executive Chef/Conseiller Culinaire Provincial David Hackett and Vice Chargée de Presse Carmen Bigles-Raldiris were elevated; and Dame de la Chaîne Diana Nachio and Chevalier Joseph Nachio proudly witnessed the inductions of their children, Dame de la Chaîne Joanne Nachio and Chevalier Joe Nachio. Chef Pugin and his team received a standing ova- tion for the delicious dinner. The chapter's signature cognac-and-cigars after-party lasted into the wee hours of the morning. Those who stayed overnight in the hotel visited the Pérez Art Museum the next day. The Miami Bailliage's joie de vivre was exuberantly in evidence as members enjoyed everything from the evening's culinary talents to the next day's artistic ones! G MIAMI Palme d'Or January 8, 2018 FOIE GRAS BRÛLÉE Beets, Black Truffle, Mâche, Brioche Château Cantegril Sauternes 2013 ALASKAN KING CRAB Celery Purée, Mussel Emulsion Calera Chardonnay 2014 SEARED BRANZINO Salsify, Carrots, Pearl Onions, Bacon Château Meyney 2006 VENISON Á LA FEUILLE DE CIGAR Sunchoke, Butternut Squash, Chestnut, Grand Veneur-Truffle Sauce Château de Saint Cosme Gigondas 2009 TRUFFLES Milk Chocolate Ganache, Hazelnut, Sablé Breton, Black Truffles R.L. Buller Fine Tawny N.V. Bailli Provincial Susan Vareschi, Bailli Nancy Radlauer, and Bailli Provincial Hon. Charles Radlauer. Dame Debora Hartman and Dame Kacy Turenne. Bailliage di Roma Capitale Dame Riccarda Matteucci, Chevalier d'Honneur Tatiana Gfoeller, and Chevalier Michael Gfoeller. Chevalier Joe Nachio, Chevalier Joseph Nachio, Dame Diana Nachio, and Dame Joanne Nachio. Biltmore Executive Chef/Conseiller Culinaire Provincial David Hackett and Vice Echanson Lewis Eastlick. Chevalier Hashu Gidoomal, Alberto Arias, and Jeffrey Wolfson. BAILLIAGES 64 :: 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