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 78 of 147

South Carolina BY TONY HIRSH, South Central Bailli Provincial DECEMBER 8 DAWNED warm and sunny as Myrtle Beach Bailliage members eagerly anticipated the eve- ning's annual holiday party at the Dunes Golf and Beach Club. First opened in 1949, this premier private club overlooks pristine sand dunes and sea grass bordering the Atlantic Ocean. The festivities opened with the tra- ditional combined induction and awards ceremony. "Class of 2017" inductees were able to experience the special camaraderie of the Chaîne with the many confrères in attendance. After a decade of service to the Myrtle Beach Bailliage, Vice Chargé de Missions Tom Maeser attained honoraire status. During his tenure, the chapter grew from thirty to eighty-five members. He also developed the bailliage's gala fund- raiser on behalf of local culinary students. Now in its twelfth year, this event has raised more than $650,000. In the dining room, attendees were dazzled by the silver snowflake décor, which inevitably con- jured memories of winter wonderlands of long ago. The seven-course meal prepared by Executive Chef/ Maître Rôtisseur Nick Huckabee featured many ingre- dients from the South Carolina Low Country. Vice Echanson Ry Tipton once again rose to the occasion of pairing noteworthy wines with both the savory and sweet courses. G MYRTLE BEACH Dunes Golf and Beach Club December 8, 2017 SPINACH AND KALE SALAD Candied Pecans, Shaved Onion, Deviled Eggs, Bacon Dressing Brancott Estate Sauvignon Blanc 2016 BLUE CRAB-CRUSTED SCAMP GROUPER Asiago-Chive Grits, Lemon Beurre Blanc Rombauer Vineyards Chardonnay 2015 PISTACHIO- AND PANCETTA- STUFFED QUAIL Honey-Glazed Roasted Beets Argyle Artisan Series Reserve Pinot Noir 2014 COFFEE-ENCRUSTED, DRY-AGED, SEARED NEW YORK STRIP Roasted Squash Purée Quilt Cabernet Sauvignon 2015 FLOURLESS CHOCOLATE CAKE White Chocolate-Peppermint Brittle, Butterscotch Sauce Hardys Whiskers Blake Tawny Port N.V. PHOTOS BY KEITH JACOBS Bailli Provincial Tony Hirsh, Executive Chef/Maître Rôtisseur Nicholas Huckabee, and Bailli Allyson Hirsh. Chevalier Ralph Ekberg and Shirley Ekberg. Dame Elena DiSabato and Professionnel de la Table Dennis DiSabato. Dame Patti Kussman and Chevalier Mark Kussman. Vice Chargé de Missions Hon. Tom Maeser and Chargée de Presse Provincial Mary Maeser. Chevalier Bob Detwiler and Peggy Detwiler. Officers and inductees. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 77

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