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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Bring Your Own Bordeaux BY JEFF KWARSICK, Vice Chargé de Presse THE FORT WORTH Chapter's most recent annual "Bring Your Own Bordeaux" dinner was held at the Fort Worth Club on November 11. One of the chapter's most popular events, the evening exceeded all expectations. Members dug into the far reaches of their personal cel- lars to find remarkable offerings from one of the world's most cel- ebrated wine regions. Acclaimed Executive Chef Tim Prefontaine, in consultation with Vice Conseiller Gastronomique Jean Eason Moore, designed an exceptional meal to complement the stellar bordeaux that dotted the tables and slaked thirst throughout the evening. The braised short ribs were so per- fectly prepared that they melted even before reaching their intended target! The wines included vin- tages from the 1980s to the 2010s, first growth to fourth growth, Left Bank and Right Bank. As occurs every year, attendees eagerly moved among the tables, sharing their offerings and sampling those of fellow confrères in hopes of broadening their palates (and earning tasting bragging rights at the next wine event)! Everyone who attends this event finds it a great opportunity to challenge the taste buds by discern- ing the unique characteristics of the many châteaux and blends of the region. G FORT WORTH Fort Worth Club November 11, 2017 PUMPKIN SOUP AND AUTUMN VEGETABLE SALAD Vincent Vatan Pouilly-Fumé 2012 STEAMED CALENDAR ISLAND MUSSELS Linguica, Grilled French Bread Novellum Chardonnay 2013 SLOW-BRAISED BEEF SHORT RIBS Braised Turnips, Carrots, Pearl Onions, Brussels Sprouts Selection of Bordeaux SPICED CRANBERRY CHEESECAKE Château Rabaud-Promis Sauternes 2009 It was a great opportunity to challenge the taste buds. Chevalier John Colotta, Dame Maria Fawcett, Beth Maxwell, Dame Jean Fisher, and Cindy Andrews. Chevalier Mike Schuster and Denise Schuster. Bailli Randal Moore and Vice Conseiller Gastronomique Jean Eason Moore. Maître Rôtisseur Katrina Warner and Alison Hodges. Chevalier Buzz Hensel and Joe Reppert. BAILLIAGES 68 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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