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 71 of 147

Included BY JENNIFER DUNN, Vice Chancelier-Argentier FRESH FROM HIS position as executive chef at the iconic ON20 restaurant in downtown Hartford, Jeffrey Lizotte has opened his own venture, Present Company, in a former mill west of the city. Chef Lizotte honed his skills and rounded out his impressive résumé in some of the best restaurants in France. In New York, he trained under Éric Ripert at Le Bernardin and David Bouley at Danube. Chef Lizotte's classic French style attains new heights at Present Company, which recently won the Connecticut Restaurant Association's pres- tigious "Newcomer of the Year" award. Manager Thomas Gale and Director of Catering Danielle Casey help him run the forty- nine seat, open-kitchen restaurant, at which it is becoming increas- ingly difficult to secure a reservation. On December 10, Present Company opened exclusively for the Hartford Bailliage's holiday gala—an event that brought in a capacity crowd. The wine highlight of the evening was the stellar André Brunel Châteauneuf-du-Pape Blanc les Cailloux 2015, which accompanied guinea hen con- sommé with forcemeat quenelles. Diners lingered well into the night, basking in the glow of the holidays and the delight of owning Present Company for one precious evening. G HARTFORD Present Company December 10, 2017 GUINEA HEN CONSOMMÉ Forcemeat Quenelles André Brunel Châteauneuf-du- Pape Blanc les Cailloux 2015 POACHED SCALLOP AND LOBSTER TERRINE Dominique Lafon Bourgogne Blanc 2011 WILD MUSHROOM SAUTÉ Brioche, Shallot Confit Claude Dugat la Gibryotte Bourgogne Rouge 2014 BUCKWHEAT-WRAPPED VENISON SADDLE Potato Dauphinoise, Beet Root, Lingonberry Domaine du Cayron Gigondas 2014 TOASTED ALMOND OPERA CAKE Dark Chocolate Ganache Mas de Lavail Maury Expression 2012 Hartford confrères and restaurant team. Therese Adams and Vice Chargé de Missions Frank Szilagi. Officier Jason Kasprzak and Patricia Kasprzak. Bailli Gary Dunn, Chevalier Arthur Blumer, Vice Chancelier-Argentier Jennifer Dunn, and Sandra Blumer. Owner/Executive Chef Jeffrey Lizotte. Keith Dubay, Diane Arute, and Maître de Table Restaurateur Joseph Musumeci. BAILLIAGES 70 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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